December 30, 2020





All Classes are demonstration classes held virtually on Zoom. Each class is $25. There is a payment code under each class title. Click on that link (PAY NOW) and it will take you to paypal’s payment portal—at this time you must sign up for each class individually. All classes are approximately 1 1/2 hours though may be up to 2 hours.

 Once your payment is received, Phillis will send you an email within 24 hours confirming that reservation. You will receive the recipes and a reminder email 3 days before the class which will also include the Zoom sign in link.  Be sure to print out the recipes and to download the Zoom app on your computer, laptop, tablet or phone so you will all set the day of the class.


The classes will be taped to make them available for those who cannot attend the live class or to give the attendees an opportunity to review the class for any tips they might have missed. If you cannot attend the live class and wish to purchase the taped class simple register for the class as described. The price for this is the same, $25. I will send out the link to the video after the class is completed, either that day or the next.  Everyone who has registered for the class will receive the link for the taped class whether they attend or not.



Wednesday, 1/13/21 at 11 am

Make use of the fact that it’s cold outside so you can turn on those ovens.  Let one of these Sheet-Pan dinners take most of the work out of tonight’s dinner.

*Roasted Artichoke Boursin Topped Chicken Breasts with Rosemary Garlic Baby Carrots;

*Butterflied Pork Tenderloin with Orange Chipotle Marinade with Salsa-Roasted Potatoes

*Chicken Reuben Roll-Ups with Corned Beef, Swiss Cheese, Thousand Island

Dressing and Pumpernickel Crumb Crust and with Roasted Glazed Cabbage Slices;



Wednesday, 1/27/21 at 11 am

It’s time to celebrate with those you love.  This meal will show how much you care but you won’t have to work too too hard to impress.

*Heart Shaped Glazed Shrimp on Spinach Salad with Balsamic Orange Dressing

 with Fresh Strawberries and Sliced Almonds;

*Filet Mignon with Blue Cheese Butter and Balsamic Soy Glaze;

*Shredded Brussels Sprouts with Crispy Bacon;

*Garlic Butter Hasselback Potatoes;

*Individual Espresso Kahlua Chocolate Tiramisu topped with Chocolate Hearts.


Wednesday, 2/10/21 at 11 am

Here are a few great ideas for entrees that are fun to prepare and bring happiness with each bite!

*Cheese and Garlic Pull-Apart Bread;

*Bacon, Artichoke and Boursin Hasselback Chicken Breasts;

*Lemony Shrimp Scampi Risotto;

*Cajun Butter Steak with Crimini Mushroom Caps with Mustard Herb Crusted Potato Planks.


TANGY CITRUS DISHES     $25            PAY NOW

Wednesday, 2/24/21 at 11 am

Bring out the lemons, limes and oranges to prepare these full-flavored and fun dishes.

*Coconut Lime Shrimp with Ginger with Jasmine Rice;

*Honey Orange Glazed Salmon with Orange Sesame Roasted Broccoli;

*Chicken Breast Sauté with Mushrooms, Asparagus and Creamy Lemon Dill Sauce;

*Lemon Coconut Sheet Cake with Lemon Cream Cheese Frosting.

November 3, 2020




The Perfect Fall Pasta cooking class went well--there were a few glitches but overall it worked well and the feedback was positive. Now it's time to move on with my Fall classes. I am offering 3 classes this year, one every couple of weeks. I hope to "see" you there and do pass this info along to your friends--there's room for everyone!

Intimate Turkey Dinner $25
Tuesday, November 10 at 11 am
Thanksgiving Dinner will be different this year. We’ll still be celebrating but probably on a smaller scale. This dinner is just as special and perfectly suited for a smaller group.
Roasted Sweet Potato and Leek Soup with Pancetta, Pecans and Crème Fraiche;
Roasted Rolled Turkey Breast with Cranberry Madeira Green Peppercorn Sauce;
Caramelized French Onion Mashed Potatoes;
Stovetop Charred Green Beans;
Layered Caramel and Pumpkin Panna Cotta.

Special Holiday Entrees $25
Wednesday, December 2 at 11 am
Try anyone of these 3 main courses on your family or for a couple of friends this holiday season. They are sure to please!
Roasted Chateaubriand (Beef Tenderloin) with Madeira-Mustard Sauce;
Rosemary Crusted Turkey Tenderloins with Dried Cherry-Plum Balsamic Sauce;
Cheesy Butternut Squash Lasagna with Spinach, Sage and Ricotta Filling with
         Roast Herb-Crusted Pork Tenderloin.

Hearty Winter Soups $25
Wednesday, December 16 at 11 am
Soups are always so comforting on their own. In this class we’ll turn a comfort food into a tasty soup, creating a special dish that checks all the boxes!
Cabbage Roll Soup with Beef, Tomatoes, Herbs and Rice;
Sausage and Pepperoni Pizza Soup with Romano Garlic Bread Strips;
Shrimp Creole Soup with Bacon.

All Classes are demonstration classes held virtually on Zoom. Each class is $25. There is a payment code under each class title. Click on that link (PAY NOW) and it will take you to paypal’s payment portal—at this time you must sign up for each class individually. All classes are approximately 1 1/2 hours though may be up to 2 hours.

Once your payment is received, Phillis will send you an email within 24 hours confirming that reservation. This email will include  the Zoom sign in link. Be sure you download the Zoom app on your computer, laptop, tablet or phone so you will all set the day of the class. You will receive a reminder email 2 days before the class which will also include the sign in link.

Two to three days before the class you will receive a reminder email which will again include the zoom link and also, the recipes.  Print out the recipes before the class begins so you can follow along.

The classes will be taped to make them available for those who cannot attend the live class. If you cannot attend the live class and wish to purchase the taped class simple register for the class as described. The price for this is the same, $25. I will send out the link to the video after the class is completed, either that day or the next. Those attending the live version will also receive the link for the taped class.

October 19, 2020

Phillis Carey Cooks Again!!

While in-person cooking classes are not an option right now, we can still get together virtually.  Here come my Zoom cooking classes!  

Starting in November I have 3 classes planned for this fall.  The menus will be available next week.  All these classes will be live on Tuesdays at 11 am.  This is when my kitchen has the best light available.  No worries though if this time doesn't work.  A tape of the classes will be available after each class for those who can't make it to the live event.  These classes will be $25 (live or taped).

Next week I'm offering a trial run class.  I'll be preparing 2 recipes for you in this first class and I hope you will join me in my kitchen.  

I'm charging a nominal fee ($5) for the first class while I work out all the kinks.  I've been making videos and using Zoom a lot over the last few months but now it's time to get back to work.  I miss you all.

The great thing about virtual classes is that you can join me from anyway in the world!  The not-so-great thing is that you don't get to smell and sample the food, sigh!  You will just have to make the recipes in your own kitchen.  

I'll be emailing the recipes to you soon after you register for the class and I'll even include shopping lists for each recipe or if it's a meal, I'll include the list for the entire meal.  I'm hoping this will make it easier for you to get cooking!

This first class is Perfect Fall Pasta and it's only $5 (this will give me a trial run at how to handle the payment and deal with any hitches I might find in the process).  I'm only making 2 recipes this time but there will be 3 or more in the full length classes that begin in November.  Class this time will probably last at the most 1 hour but future classes will be 1 1/2 hours.

So, join me Tuesday, October 27, 2020 at 11 am.  I'll be making the following:

Roasted Squash, Sausage and Arugula Pasta with Browned Butter Pine Nuts

Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce

Click here to make your payment. 

Expect your recipes to arrive by email within 48 hours.

September 21, 2020

More Videos--Blueberry Orange Scones and Quiche Cups

New Videos are posted on my youtube channel:

Phillis Carey Cooks!

I had a friend over last Saturday for Brunch.  I figured since I was cooking I might as well make a couple videos!  Here's what we enjoyed and now you can too.  Click on Video and it will take you to the youtube sight where you can view the video.  Click on Recipe and you'll find a downloadable copy of both recipes.

Quiche Cups 

Blueberry Orange Scones 

August 31, 2020

Chicken and Sausage Ragu Video

My first video! 

 It's pretty raw and I hope over time I will learn how to edit a bit more but for now here it is. 

Just click or copy and paste!  It's about 17 minutes long and here's the recipe I'm cooking.

Chicken and Sausage Ragu
Serves 6.

4 T. olive oil, divided use
1 onion, coarsely chopped
1 lb. Italian sausage, coarsely crumbled
1 1/2 to 2 lbs. boneless chicken, breast or thigh, cut into 1 inch pieces
Salt and pepper (or just pepper if using salty sun-dried tomatoes)
1-15 1/2 oz. can diced tomatoes
1/2 to 1 cup chicken broth (more if serving over pasta)
1/2 cup sun-dried tomatoes, coarsely chopped (soft or oil-packed)
3 rosemary sprigs
6 oz. frozen artichoke hearts, thawed
3 oz. cream cheese, softened
Freshly grated Parmesan or Romano cheese
Parsley for garnish

1. Heat 2 T. olive oil in a deep saute pan or a Dutch oven over medium high heat.  Add the onion and cook until tender, 5 minute.  Add the sausage and cook, stirring often until nicely browned.  Does not have to  be cooked through at this point.  Remove mixture to a bowl.

2. Add remaining 2 T. olive oil to the pan.  Season chicken with salt and pepper and add to pan.  Cook, tossing occasionally until chicken is well browned, about 5 minutes.  Remove chicken to the bowl with sausage.

3. Add the tomatoes and chicken broth to the pan.  Bring mixture to a boil, scraping up the browned bits from the bottom of the pan.  Return the chicken and sausage to the pan and add the sun-dried tomatoes and rosemary to the mixture.  Bring to a simmer and then lower heat, cover and cook about 10 minutes or until chicken and sausage are cooked through.

4. Stir cream cheese into the ragu, a bit at a time.  Until smooth and creamy.  You may remove the chicken and sausage to do this if you are worried about overcooking the chicken.  I do this more often when using chicken breast rather than chicken thighs.  

5. Serve as is or over pasta or polenta, sprinkled with cheese and parsley. Enjoy!


June 26, 2020

a new recipe collection from Phillis Carey
only $5.99
CLICK HERE to order your collection!

Enjoy 36 very cheesy recipes from Phillis Carey's classes.  You'll recipes for appetizers, snacks, salads, fondue, quesadillas, grilled cheese sandwiches, mac and cheese, 
lasagnas, casseroles and desserts!

Parmesan Crisps……….1
Pimiento Cheese……….2
Cheese Ball Bits Rolled in Bacon and Pecans……….2
Bacon Wrapped Dates Stuffed with Manchego Cheese……….2
Mom’s Blue Cheese Ball……….3
Fried Brie with Green Onions……….3
Mexican Street Corn Dip……….4
Queso Fundido with Chipotle Chilies, Sausage, and Corn……….5
White Cheddar and Beer Fondue……….5
Traditional Swiss Fondue with Spinach and Artichoke Hearts……….6
Pesto Fondue with Fontina, Emmentaler and Romano……….7
Bacon and Caramelized Onion Focaccia Tart with Gruyere……….7
Mushroom Puff Pastry Costada with Roquefort……….8
Belgian Endive and Watercress Salad with Apples, Walnuts and Blue Cheese……….9
Spinach Salad with Balsamic Orange Dressing, Berries, Pecans and Feta Cheese……….10
Triple Cheese and Bacon Grilled Cheese……….11
Caramelized Onion and Gruyere Grilled Cheese……….11
Bacon, Crab, Avocado Grilled Cheese Sandwich with Parmesan Crust……….12
Baked Three Cheese Quesadillas……….12
Caprese Quesadillas……….13
Mac and Cheese with Cheddar and Bacon……….14
BBQ Pork Mac and Cheese……….15
Macaroni with Four Cheeses……….16
Mac and Cheese with Bacon, Mushrooms and White Corn……….17
Crustless Taco Pie………..18
Tex-Mex Chicken Tortilla Bake with Salsa Verde and Corn……….19
Baked Croque Madame with Ham and Gruyere……….20
Three Cheese Spinach Lasagna with Italian Sausage and Beef Sauce……….21
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese……….22
Pesto Chicken Lasagna Rolls with White Sauce……….23
Lemon Curd Cheesecake Tart……….24
Lemon Curd……….25
Lemon Cheesecake with Hazelnut Crust……….25
Chocolate Caramel Cheesecake Tart……….26
White Chocolate Cheesecake Pie with Chocolate Cookie Crust……….27
Mexican Bread Pudding with Cheese and Apples……….27

March 31, 2020

With not much to do these days (except cook) I thought you might like to go back over some of my past emails and check out the recipes I posted in each and maybe get a few new/old ideas for dishes to prepare.  Stay home, stay healthy!

Instant Pot Pork Ragu                            
Reuben Soup  with Sauerkraut               
Champagne Risotto with Asparagus      
Chicken Chile Verde Soup                     
Favorite Recipes from 2019                   
Sicilian Slow-Roasted Salmon               
   And Pumpkin Sheet Cake
Thai Pineapple Yellow Curry                 
Greek Shrimp with Tomatoes                
Blood Orange Margaritas                       
Tandoori Chicken with Masala Sauce    
Smoky Ribs with Molasses BBQ Sauce 
   And Bacon and Macaroni Salad
Chicken and Bacon Caesar White Pizza
Rocky Road Cola Cake                          
   And Cauliflower Salad
Sicilian Caponata                                   
Rosa di Parma Stuffed Pork Tenderloin 
   And Almond Bacon Cheese Crostini
Spaghetti Squash Carbonara                  
Mascarpone Spinach Stuffed Salmon    
Bacon and Fennel Salad with                
   Honey Vinaigrette
Fanfare Stuffed Chicken with Zucchini, 
   Dill and Tomatoes
Matuffi—Layered Polenta and Sausage,
   Mushroom Sauce
Mediterranean Chicken Breasts with      
   Cucumber Yogurt Sauce
Parmesan Tomato Tortellini Soup          
   With Spinach and Prosciutto Crisps
Christmas Cookies and Treats                
Coconut Chicken Soup with Lemongrass
Saffron Rice Salad with Peppers,           
   Cucumbers and Pistachio Nuts
Rotisserie Chicken Recipes--                 
   Chicken and Tortilla Bake and
   Black Bean Chicken Stew
Amaretto Sours and Tortilla Crusted      
   Salsa Chicken Breasts
Watermelon Sangria                               
   And Cheesy Shrimp Garlic Bread
Buffalo Grilled Chicken Tenders            
   With Watermelon and Jicama Salad
Lemon Butter-Basted Salmon with         
   Dill Beurre Blanc
Gazpacho Salsa Topped Reverse-Seared
   Top Sirloin and Raspberry Panna Cotta
Bacon and Cheddar Stuffed Burgers      
   And Pasta Salad with Grilled Vegies
June Recipes and Blueberry Galette       
New Orleans BBQ Shrimp                     
  And Grilled Flank Steak with Onion
  Horseradish Sauce
Slow Roasted Salmon with Mexican      
   Creamed Corn

January 24, 2020

Phillis Carey Cooks!!
February, March, April 2020
To register for classes, 
    email to (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!

Classes held at:  

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr.* Solana Beach, CA 92075
    The LA JOLLA Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037

Monday, February 3 at 6 pm in Encinitas
Tuesday, February 4 at 11:30 am in La Jolla
Monday, February 10 at 6 pm in Encinitas               
Tuesday, February 11 at 11:30 am in La Jolla   
Warm Butter Poached Shrimp Salad with Tangelos, Butter Lettuce
and Tarragon Citrus Dressing;
Beef Wellington Tarts with Port Mushroom Sauce;
Individual Potato Gratins with Garlic-Herb Cheese;
Asparagus with Dijon Mustard and Fresh Thyme;
Personal-Size Chocolate Pavlovas Filled with Dark Chocolate Pastry Cream.                          

Monday, February 24 at 6 pm in Encinitas   
Tuesday, February 25 at 11:30 in La Jolla    
Creamy Reuben Soup with Corned Beef, Sauerkraut and Rye Crisps;
Spinach, Cream Cheese and Herb Stuffed Pork Tenderloin with a Bacon Weave Crust;
Chicken Chile Verde with Poblanos, Tomatillos and Avocado Garnish;
Quick Chili Cheesesteak Stew with Beans and Pepper Jack Cheese;
Carrot Cake Pie with a Buttery Crust and Cream Cheese Frosting.

SAVORY SALMON                     $55.
Monday, March 2 at 6 pm in Encinitas          
Tuesday, March 3 at 11:30 am in La Jolla     
Salmon Burgers with Red Pepper and Caper Sauce;
Thai Salmon with Coconut Milk, Ginger, Lime and Basil and Coconut Rice:
Bruschetta Salmon Sauté with Tomatoes, Basil, Parmesan and Balsamic Glaze;
Roasted Tandoori-Spiced Salmon with Pickled Onions;
Glazed Lemon Lime Cookies.

Monday, March 9 at 6 pm in Encinitas          
Tuesday, March 10 at 11:30 am in La Jolla   
Fattoush—Middle Eastern Bread Salad with Pickled Grapes, Toasted Pita and Yogurt, Dill
 and Sumac Dressing;
Pesto Chicken Lasagna Rolls with Spinach and White Sauce;
InstaPot Pork Ragu Over Creamy Parmesan Polenta;
Sicilian Shrimp and Couscous with Saffron and Toasted Almonds;
Apple Pecan Phyllo Twist with Maple Syrup.

SKILLET SUPPERS                          $55
Monday, March 16 at 6 pm in Encinitas        
Tuesday, March 17 at 11:30 am in La Jolla   
French Onion and Bacon Skillet Mac and Cheese with Crispy Onion Topping;
Louisiana Shrimp in Creole Sauce with Fresh Herbs;
Mongolian Beef and Broccoli with Hoisin-Ginger Sauce and Sticky Rice;
Beef and Bacon Meatballs stuffed with Mozzarella Cheese in Amatriciana Sauce;
Blueberry Vanilla Bean Cobbler with Ice Cream.

Monday, March 23 at 6 pm in Solana Beach     
Pac Rim Caesar with Creamy Lime Dressing, Grapes and Toasted Cashews;
Coconut-Lemongrass and Ginger Shrimp and Snap Peas with Coconut Rice;
Miso and Sesame Marinated Skirt Steak with Sautéed Spinach;
Chicken Breasts in Asian Tangerine Sauce with Hoisin, Sesame and Asparagus;
Candied Ginger Lemon Panna Cotta;

Monday, March 30 at 6 pm in Encinitas        
Tuesday, March 31 at 11:30 am in La Jolla   
Fresh Citrus Margaritas;
Coconut Milk Lime Shrimp with Fresh Basil;
Glazed Honey Orange Salmon with Citrus Basmati Rice Salad;
Chicken Breast Sauté with Mushrooms and Asparagus with Creamy Lemon Dill Sauce;
Coconut Lime Macaroons;
Triple Citrus Cheesecake with Lemon Pastry Crust and Orange Marmalade Glaze.

WINE COUNTRY COOKING                $55
Monday, April 6 at 6 pm in Encinitas            
Tuesday, April 7 at 11:30 am in La Jolla       
Cilantro Ginger Macadamia Pesto Shrimp Bruschetta with Crème Fraiche;
Fennel and Orange Arugula Salad with Lemon Ginger Vinaigrette;
Salmon or Chicken with Fresh Blackberry Ginger Sauce;
Five-Spice and Garlic Roasted New Potatoes;
Orange Asparagus Toss;
Cannoli Cake Roll with Brandied Apricot Filling and Pistachio Nut Crust.

PERFECT PASTAS                          $55
Monday, April 13 at 6 pm in Encinitas          
Tuesday, April 14 at 11:30 am in La Jolla     
Tuscan Tortellini Soup with Chicken Sausage, Tomatoes and White Beans;
Scampi Linguine with Lemony Breadcrumb Topping;
Chicken Fusilli with Saffron Sun-Dried Tomato and Spinach Sauce;
Sausage, Portobello Mushroom, Red Wine and Tomato Ragu with Pappardelle;
White Chocolate Strawberry Tiramisu.

BETTER WITH BACON                   $55
Monday, April 20 at 6 pm in Encinitas          
Tuesday, April 21 at 11:30 am in La Jolla     
Maple Bacon Jam with Brie;
Potato-Leek Soup with Bacon;
Buttermilk Bacon Cheddar Chive Biscuits;
Bacon-Weave Wrapped Southwest Burger Roll with Chili and Cheese Filling;
Bacon Wrapped Blackberry Dijon Pork Tenderloin with Red Onions;
Maple Bacon Magic Squares.

CINCO DE MAYO SAN DIEGO              $55             
Monday, April 27 at 6 pm in Encinitas          
Tuesday, April 28 at 11:30 am in La Jolla              
Cheesy Chipotle Corn Dip with Chips and Cucumber Slices;
Baked Chicken and Bean Chimichangas with Salsa Verde, Tomato and Olive Topping;
Grilled Ancho-Rubbed Skirt Steak with Three-Chili Sauce and Cotija Cheese Sprinkle;
Cabbage Slaw with Creamy Chili Vinaigrette;
Caramel Filled Churro Cookies with Hot Chocolate Dip.