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The Casual Gourmet - Phillis Carey

• Jan. 16, 2014 - Regent Cruise September 2014

 Cruising New England and Canada with

* *Phillis Carey * *
You will be thoroughly pampered onboard the Regent Seven Seas Navigator as we explore
Coastlines and Scenic Harbors
from New York City to Montreal, Canada.
With just 490 guests, and a crew/passenger ratio of 1 to 1.4, this is a true luxury cruise experience!
September 22, 2014 10-Day Cruise
Newport, Rhode Island - Boston, Massachusetts - Portland, Maine
St John, Canada - Halifax, Nova Scotia
   also in Canada:  Sydney, Saguenay, Quebec City and Montreal
Prices are Per Person, Double Occupancy and are subject to availability
Window Suite                               Category H                $6499
Window Suite                               Category G                $6899
Deluxe Suite with veranda            Category F                $7799
Deluxe Suite with veranda            Category E                $8199
Concierge Suite with veranda       Category D                $8599
Estimated taxes and fees per person $195
Deposit: 15% of cruise fare per person Final Payment Deadline: June 24, 2014
*Shipboard Credit of $200 per stateroom* *No formal nights*
Group may cancel if number of double occupancy staterooms booked is less than 12.
California Sellers of Travel CST# 2063352-40
The All-inclusive Regent Experience includes…
* Roundtrip Economy Air (from most major gateway airports in the U.S.)
* Unlimited Shore Excursions
*1-Night Pre-Cruise Luxury Hotel Package (Concierge Category and above)
* Beverages – including fine wines and premium spirits
* Pre-Paid Gratuities
* Open Bars and Lounges
* Ground Transfers
* In-suite mini-bar replenished daily
* Specialty Restaurants (reservation required)
* 24-hour room service
**For information and reservations - Contact**
Merlene Lynch
Protravel International
760- 489-2230 Travelene@gmail.com


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• Jan. 16, 2014 - Solana Beach Classes Feb. - March 2014

                                                   Phillis Carey’s

Fast and Fabulous

Cooking Classes

February-March 2014

at the Solana Beach Boys and Girls Club’s

Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075

To register, email phillis@philliscarey.com or call Phillis at (760) 942-1756



VALENTINE’S DAY FEAST          Monday, February 3 at 6 pm               $54 

This mostly make-ahead meal is perfect for a special occasion like Valentine’s Day when you want to impress but still be able to enjoy the meal.  

Raspberry Champagne Cocktail

Heart-Shaped Prosciutto, Parmesan and Honey Mustard Puff Pastry Palmiers

Roasted Red Pepper Bisque with Sautéed Prawns and Chives

Filet Mignon with Crab Cake Topping and Port Sauce

Creamy Mashed Potatoes with a Spinach Swirl

Chocolate Torte with Whipped Cream and Caramel Fudge Sauce


EFFORTLESS ENTREES      Monday, February 10 at 6 pm                       $49 

Here are some really tasty yet simple dishes to prepare for your family and still special enough to serve when you invite over a few friends.

Greek Chicken Sauté with Tomatoes, Olives and Feta with Orzo

Herbs de Provence Roasted Pork Tenderloin with Apricot Glaze

Pan-Roasted Sirloin Steak with Mushroom Dill Sauce

Roasted Ginger Wasabi Salmon with Fresh Bread Crumb Topping

Moist Almond Cake with Berries and Amaretto Cream


FISH DISHES FROM CALIFORNIA’S WINE COUNTRY                           $54            Monday, February 17 at 6 pm             

Let’s take fish to another level with these fairly simple to prepare dishes that are so full of flavor you’ll wonder where that boring ‘oil fish has gone!

Sole Piccata with Fresh Lemon, Capers and Parsley

Halibut with Arugula Salsa Verde and Orzo

Sea Bass in Red Wine Sauce with Fresh Thyme and Red Grapes

Broiled Salmon with Sweet Fennel-Paprika Spice Rub and Lemon Chive Aioli             

Panna Cotta with Riesling Poached Grapes



         $49                     Monday, March 3 at 6 pm    

Let’s really celebrate, even if it is a day early, with all the fixins that will remind you of dining in New Orleans but each with its own twist to make it our own.

Creole Caesar Salad with Smoky Bacon and Cajun-Spiced Croutons    

Bayou Crab Stuffed Chicken Breasts with Cajun Beurre Blanc

Jambalaya Rice with Peppers and Tomatoes

Sweet Potato Mash with Bourbon

Bananas Foster Shortcakes with Rum Sauce, Pecans and Vanilla Ice Cream


EVERYBODY LOVES BACON          Monday, March 10 at 6 pm                 $49

These recipes feature bacon—always a favorite.  We’ll delve into fun ways to enjoy this salty treat in ways that are both familiar and unusual!

Sweet and Salty Maple Bacon Biscuits

Grilled Shrimp, Mandarin Orange, Spinach and Bacon Salad with Zesty Orange Vinaigrette

Creamed Chicken with Corn and Bacon, Tomatoes and Fresh Basil on

Fontina and Parmesan Polenta

Southern-Style Rubbed Pork Tenderloin with Bacon Mushroom Gravy



         $29                      Friday, March 21 at Noon               

This is a 1-hour class which includes both lunch and instruction.  This time we will be discovering the flavors of Wine Country cooking.

Romaine Salad with Sliced Zucchini, Mushrooms and Fresh Pesto Vinaigrette

Individual Italian Chicken Wellingtons Stuffed with Prosciutto and

Herb-Seasoned Mascarpone Cheese

Morello Cherry Espresso Fudge Cake with Whipped Cream and Chocolate Curls


SPRINGTIME ITALIAN      Monday, March 24 at 6 pm                         $49 

Time to enjoy some nice bright Italian flavors.  These dishes are tasty and perfect for that cross over time between cool and warm weather.                  

Pasta e Fagioli (Pasta and Bean Soup with Pancetta and White Beans)

Risotto Primavera with Prosciutto, Asparagus, Leeks and Fresh Peas

Braciolona (Rolled Stuffed Pork Tenderloin Braised in Tomato Sauce)

Fresh Herb Crusted Chicken Breasts with Lemon Piccata Caper Sauce

Fresh Strawberry and Mascarpone Cream Tart with a Buttery Almond Crust





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• Mar. 11, 2013 - Chicken Cookbook Information


My Chicken Cookbook


 Fast and Fabulous Chicken Breasts

will available again next

in April 2013.


After receiving many inquiries about my cookbook in the last several months I decided it was time to bring it back.  


Want to know the secret to preparing the perfect

chicken breast every time?


Learn this and more as you cook your way through more than 125 boneless chicken breast recipes featuring traditional as well as contemporary ideas of what to have for dinner tonight or on those special occasions when you need something flavorful and fancy, yet simple to prepare.


I am taking orders now!

Cost is:  $19.95

 SPECIAL PRICE--20% off ($15.96)

if books are ordered through me and paid for before April 30th.


To order--email me at phillis@philliscarey.com to place your orders.  Your order will be confirmed and payment instructions explained. 

 Books purchased directly from me can be delivered by mail (priority mail is $5.60 or shipping is less for book rate but takes longer to arrive). Or books can be picked up on certain days in Solana Beach which will be arranged after I receive the books.  

 Of course, books may be purchased at the stores where I teach (Great News in San Diego, A Store for Cooks in Laguna Niguel and Let's Get Cookin' in Westlake Village) But their price will be determined by the individual stores policy!



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• Feb. 18, 2013 - Master Gardener 2013 Spring Seminar

2013 San Diego Master Gardener Spring Seminar which will be held on Saturday, May 4, 2013

I will be presenting this year from 1:30 to 3 pm

San Diego's Bounty:  Cooking with Homegrown and Local Produce


Class Description


San Diego is known for its beautiful weather and with that comes an abundance of produce.  We see it all around us—avocados, corn, oranges, strawberries...  Phillis Carey will teach you how to prepare a few new, healthy and tasty dishes that promote the use of San Diego’s local bounty, whether you grow it yourself or pick it up at your local farmer’s market. There will be samples for everyone to taste!




Phillis Carey, “The Casual Gourmet”


Phillis Carey has been culinary instructor throughout Southern California for more than thirty years.  Her classes cover a wide range of topics, from basic techniques to holiday feasts, from quick ways with chicken to vegetarian cooking and international and regional cuisines.  Her focus is on easy-yet-elegant menus for entertaining, with a gourmet accent and a minimum of fuss.  Her students remark that she is easy to follow and her recipes are “home-cook” friendly. 


Phillis’ classes teach techniques that will adapt to other recipes rather than just new recipes.  Her goal is to encourage her students to have fun in the kitchen, trying new recipes once they understand the basics.  Phillis is a professional member of Les Dames d'Escoffier’s San Diego Chapter.


For more information, www.philliscarey.com


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• Jan. 30, 2013 - January 2013 Recipes of the Week

Januray 2013 Recipes of the Week from my newsletters.  If you would like to receive my newsletter each week simply email me at phillis@philliscarey.com and request to be added to the list!

RECIPE OF THE WEEK 1/6/13      

1/2 cup mayonnaise
1 T. minced fresh ginger
1 T. wasabi paste (see tip below)
4-6 to 7 oz. salmon fillets
Salt and pepper to taste
1 cup fresh French bread crumbs
2 T. chopped cilantro leaves
1. Preheat oven to 375 degrees. In a small bowl combine the mayonnaise, ginger and wasabi paste.
2. Arrange salmon on a parchment-lined baking sheet. Season with salt and pepper. Spread 2 T. wasabi sauce over each fillet, covering completely.
3. Toss breadcrumbs with cilantro and divide among the salmon fillets covering completely. Press breadcrumbs down lightly. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
Tip: Either purchase the wasabi paste or make by stirring together equal amounts of wasabi powder and cold water.

RECIPE OF THE WEEK—January 13, 2013  
      APRICOT COUSCOUS                        Serves 4 to 6.
2 T. olive oil
2 cups diced onions
2 T. minced fresh ginger
1 T minced garlic
1 tsp. paprika
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. turmeric
1/4 tsp. ground nutmeg
1/4 tsp. red pepper flakes
1/2 cup dry white wine or vermouth
4 cups low sodium chicken broth
1-15 oz. can garbanzo beans, drained
and rinsed
1-14.5 oz. can diced tomatoes in juice
1-14 oz. can artichoke hearts, rinsed,
drained and quartered
1/4 cup quartered pitted Kalamata
3 cups cooked, shredded chicken
Salt and pepper to taste
Chopped cilantro and toasted slivered
almonds for garnish
Apricot Couscous:
2 cups chicken broth or water
2 T. honey
1 T. olive oil
1 T. fresh lemon juice
1 tsp. lemon zest
1/2 tsp. salt
1 cup couscous
1/4 cup diced dried apricots
1. For soup, heat oil in a large pot over medium heat. Add onion and cook until softened, 5 minutes. Add ginger, garlic and all the spices. Cook 1 minute.
2. Stir wine into vegetables and spices and bring to a simmer; cook until liquid is nearly evaporated. Stir in broth, garbanzos, tomatoes, artichoke hearts and olives. Bring to a boil. Add chicken and reduce heat to medium low; simmer soup for 10 minutes to combine flavors. Season to taste with salt and pepper.
3. Meanwhile, for couscous heat broth or water in a medium saucepan with honey, olive oil, lemon juice, zest and salt to a boil. Remove pan from heat; stir n couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving.
4. Fill soup bowls with soup and add a scoop of Apricot Couscous and sprinkle with cilantro and almonds.
Recipe of the Week January 20, 2013  
     AND PARMESAN CHEESES                        Serves 6.

Roasted Grapes:

4 cups seedless red grapes

1/4 cup olive oil
1 tsp. dried thyme
Pinch red chili flakes
1 tsp. salt  

7 cups low salt chicken broth
2 T. olive oil
1/2 cup chopped shallots
2 cups Arborio rice
3/4 cup dry white wine
1 T. chopped fresh thyme leaves
Roasted Grapes from Step #1
2 T. unsalted butter, diced
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan
Salt and pepper to taste
6 T. chopped toasted hazelnuts

1. Preheat oven to 450 degrees. Toss grapes with olive oil, thyme, pepper flakes and salt. Arrange in a single layer on a parchment-lined baking sheet and roast for 17 to 20 minutes or until beginning to shrivel; set aside.

2. Bring broth to a simmer in a saucepan and continue to simmer while making the risotto. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the rice and cook, stirring often, until it turns white, do not brown, about 2 minutes. Add the wine and cook, stirring until almost evaporated.
3. Add 2 cups hot broth to rice and cook, stirring constantly, lowering heat to just a simmer until rice absorbs most of the broth. Stir in 1 cup broth and the fresh  thyme leaves; cook, stirring constantly until absorbed. Continue adding broth and stirring until rice is just tender, about 20 minutes more.
6. Stir in the butter, mascarpone and Parmesan until melted. Stir in the Roasted Grapes and season to taste with salt and pepper; serve immediately garnished with a sprinkling of hazelnuts.
 Recipe of the Week 1-27-13 
1/2 cup finely diced celery
1/2 cup sliced pimiento stuffed olives
1/2 cup sliced black ripe olives
1/2 cup giardiniera, finely chopped
1/3 cup finely chopped onion
1/3 cup extra-virgin olive oil
1/4 cup finely chopped green onions
1/4 cup minced Italian parsley
3 T. fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced
1/8 tsp. freshly ground pepper
8 to 12 small soft slider buns or rolls
1/4 lb. thinly sliced hard salami
1/4 lb. sliced provolone cheese
1/4 lb. thinly sliced deli ham
1. In a large bowl combine the celery through the pepper; cover and refrigerate for at least 8 hours. Drain, reserving the liquid.
2. Cut the buns or rolls in half and pull out some of the bread from the top and bottom of the roll (not too much!). Brush the crust sides of the bread lightly with the reserved liquid. Layer the bottom of the rolls in this order: salami, olive salad, cheese, more olive salad and finely ham. Finish with the top of the bread, pressing down lightly. Secure sandwiches with 4 inch skewers or toothpick.
BUTTERSCOTCH SAUCE                          Makes 1 1/2 cups.
3/4 cup light brown sugar
1/2 cup light corn syrup
2 T. unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 tsp. vanilla
Combine brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla. Cool; store in refrigerator for up to 2 weeks.
Recipe of the Week 1-27-13      
1/2 cup unsalted butter
1 1/2 cups light brown sugar, divided use
3/4 tsp. ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4 inch thick slices
1/4 cup banana liqueur
1/2 cup Meyer’s rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup whole milk
1 tsp. vanilla
Pinch salt
6 cups (1/2 inch cubes) day old French bread
Vanilla Ice Cream
Butterscotch Sauce (see below)
1. Preheat oven to 350 degrees. Butter a 10 x 14 inch baking dish and set aside.
2. Melt butter in a large skillet over medium heat. Add 1 cup brown sugar and the cinnamon and cook, stirring until sugar dissolves, about 2 minutes. Add the bananas and cook on both sides until they start to soften and brown, about 3 minutes. Add banana liqueur and stir to blend.
3. Turn off heat and carefully add the rum and ignite, shaking the pan until the flames go out. Remove from heat and let cool.
4. Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk and vanilla in a large bowl. Add the cooled banana mixture and bread; stir to blend thoroughly. Pour into prepared baking dish and bake until firm, 50 to 60 minutes. Cool 20 minutes before serving topped with ice cream and drizzled with Butterscotch Sauce.
BUTTERSCOTCH SAUCE Makes 1 1/2 cups.
3/4 cup light brown sugar
1/2 cup light corn syrup
2 T. unsalted butter
Pinch salt
1/2 cup heavy whipping cream
1 tsp. vanilla
Combine brown sugar, corn syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat and stir in cream and vanilla. Cool; store in refrigerator for up to 2 weeks.
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• Jan. 30, 2013 - Great News Cooking Classes Feb.- April 2013

Phillis Carey’s Great News Classes

2/1/13 – 4/13/13

1788 Garnet Ave, San Diego, CA 92109
www.great-news.com          (858) 270-1582
ENTERTAINING AT HOME                                      
Friday, February 1 at 6 pm
Creamy Tomato Shrimp Bisque with Parmesan Cheese Toasts
Prosciutto Wrapped Pork Tenderloin Rolatini with Herb Stuffing and Marsala Mushrooms Sauce
Fresh Basil Pesto Swirled Mashed Potatoes
Rosemary Peas with Pine Nuts
Chocolate Grand Marnier Fanfare Tart with a Chocolate Chip Pastry Crust, Strawberry Coulis and Chantilly Cream
FAST FISH                                                              
Tuesday, February 5 at 10:30 am
Slow Roasted Salmon with Sugar-Spice Rub and Roasted Red Pepper aioli
Cod or Sole Simmered in Mushroom Wine Sauce
Snapper or Sea Bass in Puttanesca with Tomatoes, Olives and Basil
Fried Catfish or Tilapia in Thai Curry Sauce
Lemon Panna Cotta Topped with Lemon Curd and Pistachio Nuts
Thursday, February 7 at 6 pm
Pasta e Fagioli (Pasta and Bean Soup with Pancetta and White Beans)
Risi e Bisi (Risotto with Peas and Prosciutto)
Lasagna di Carnevale (Triple Meat and Cheese Lasagna)
Braciolona (Rolled Stuffed Pork Tenderloin Braised in Tomato Sauce)
Cannoli with Ricotta, Chocolate and Pistachio Filling
Hands-On Friday Night Dinner Party—COUPLES COOK VALENTINE’S DAY Friday, February 8 at 6 pm
Spinach and Radicchio Salad with Pear-Thyme Vinaigrette
Lemon Thyme Scones
Chicken Bundles Stuffed with Artichokes, Sun-Dried Tomatoes, Basil and Provolone
Champagne Risotto with Asparagus and Crispy Prosciutto
Molten Espresso Lava Cakes with Mocha Whipped Cream
Tuesday, February 12 at 6 pm
Bayou Crab Stuffed Chicken Breasts with Cajun Beurre Blanc
Jambalaya Rice with Peppers and Tomatoes
Bananas Foster Shortcakes with Vanilla Ice Cream
SPICE IT UP FOR YOUR VALENTINE                      
Thursday, February 14 at 11:30 am
Grilled Shrimp, Mango and Avocado Salad with Chipotle Citrus Dressing and Pepitas 
Jalapeno Masa Corn Cakes
Ancho Chili-Coffee Crusted Filet Mignon with Creamy Ancho Sauce
Toasted Corn and Cilantro Mashed Potatoes
Tiny Green Beans with Sliced Garlic
Chipotle Spiced Flourless Chocolate Cake with Cinnamon Ice Cream
FAST AND FABULOUS CHICKEN                            
Saturday, February 16 at 11 am
Chicken Cordon Bleu Rolls with Ham and Swiss Cheese, Baked in a Sherry Mushroom Sauce
Spanish Chorizo and Manchego Cheese Stuffed Chicken Bundles with
 Red Pepper Almond Romesco Sauce
Italian Chicken Breast Sauté with Tomatoes, Mushrooms and Basil
Quick Baked BBQ Chicken Breasts topped with Gouda and Cilantro
Stove-Top Grilled Mojito Marinated Chicken Breasts with Mint Aioli
Hands-On—SOUPS AND BREADS                
Tuesday, February 19 at 10:30 am
Wild Rice and Mixed Mushroom Soup with Brie, Papaya and Sweet Onion Quesadillas
Smoked Turkey, Broccoli and Black Bean Soup with Ham and Cheddar Scones
Minestrone with Cannellini Beans, Pasta and Basil Pesto with Ciabatta Pizza Bread with
          Prosciutto, Fontina and Gorgonzola
Roasted Tomato Cream Soup with Bacon, Swiss and Portobello Panini Wedges 
MEDITERRANEAN VEGETARIAN                             
Thursday, February 21 at 6 pm
Cauliflower Steaks with Olive Relish and Roasted Tomato Sauce
Warm Lentil Salad with Grapes, Pistachio Nuts, Feta and Mint
Wild Mushrooms Cakes with Avocado Pesto and Red Pepper Coulis
Spanikopeta (Phyllo Layered with Fresh Spinach, Dill and Feta Cheese)
Polenta Squares topped with Spicy Chicken-less, Tomato, Zucchini and Sauce
Oatmeal, Fig and Walnut Bars
Hands-On Friday Night Dinner Party—CELEBRATE THE ACADEMY AWARDS   Friday, February 22 at 6 pm
Chopped Radicchio and Romaine Chopped Salad with Creamy Basil Dressing
Parmesan Shortbread                    
Filet Mignon with Chianti Mushroom Sauce on Black Olive and Sage Polenta with Gorgonzola
Asparagus Wrapped in Prosciutto
Orange Glazed Baby Carrots
Chocolate Espresso Tart with Mocha Cream
Tuesday, February 26 at 10:30 am
Short Ribs Braised in Coffee Ancho-Chipotle Chili Sauce on Cheddar Polenta
Coffee-Brown Sugar Rubbed Pork Tenderloin with Coffee Bourbon Sauce
Coffee Brined Boneless Chicken Breasts with Bacon, Coffee, Jalapeno Jelly Sauce
Chocolate Cappuccino Torte (3 layers—Brownie, Cheesecake and Chocolate Glaze)
Coffee-Caramel Crème Brulée 
FEASTING ON BLUE CHEESE                      
Thursday, February 28 at 6 pm
Crostini with Mushrooms, Prosciutto and Point Reyes Blue Cheese
Buffalo Grilled Jumbo Shrimp with Celery and Danish Blue Cheese Dip
Top Sirloin Steak on Saga Blue Cream Spinach
Chicken Breasts with Madeira, Apples, Rosemary and Stilton Cheese
Caramelized Onion, Prosciutto and Roquefort Puff Pastry Tart
Tuesday, March 5 at 10:30 am
Cracking a Coconut—How to Make Coconut Milk 
Thai Green Curry Paste used in Thai Green Curry Shrimp with Fresh Ginger and Zucchini
Thai Red Curry Paste used in Thai Red Beef Curry with Eggplant and Red Peppers
Thai Yellow Curry Paste used in Yellow Pineapple Curry with Chicken, Red Peppers and
Snap Peas
Thai Iced Coffee
MUSHROOM MANIA                                      
Thursday, March 7 at 6 pm
Roasted Portobello Mushroom, Basil and Fontina Crostini
Polenta with Corn topped with Herbed Mixed Mushrooms and Prosciutto
Baked Chicken Cordon Bleu Rolls with Creamy Mushroom Lemon Sauce
Pan-Roasted Pork Tenderloin with Mushroom Bourbon Sauce and Roasted Sage Potatoes
Risotto with Chicken and Crimini Mushrooms
Friday Night Dinner Party—IRISH DELIGHTS            
Friday, March 8 at 6 pm
Pub Salad with Chopped Vegetables, Roasted Potatoes, Hard-Boiled Eggs, Tarragon Mustard
          Dressing and Irish Cheddar
Irish Soda Bread
Rack of Lamb with Creamy Savoy Cabbage and Bacon on a Bed of Mashed Potatoes
Irish Coffee Sundaes with Coffee Sugared Walnuts and Caramel Whisky Sauce
Tuesday, March 12 at 6 pm
Pork Vindaloo (Pork Shoulder Simmered in a Vinegar Spice Sauce)
Saag Paneer (Creamy Spinach with Homemade Paneer Cheese)
Make-It-Yourself Mango Chutney
Banana Raita (Yogurt with Bananas and Spices)
Chicken Tikka with Masala Sauce (Grilled Tandoori Marinated Chicken Cubes with
Garam Masala Spiced Tomato Sauce)
STEAKHOUSE CUISINE                                
Saturday, March 16 at 11 am
Coral Reef Crab Dip with Smoked Gouda, Corn and Red Peppers
Steakhouse Chopped Salad with Artichoke Hearts, Avocadoes, Hearts of Palm, Bacon
and more with Italian Balsamic Dressing
Grilled Pineapple-Soy Marinated Flank Steak served with Japanese Steakhouse Mustard Sauce
Perfect Pan-Roasted Butter-Basted Filet Mignon with Steakhouse Mushrooms
Creamy Scalloped Potatoes with Leeks, Jalapenos and Cheddar Cheese
SPRING TEA                                                 
Tuesday, March 19 at 10:30 am
Lemonade Iced Mint Tea
Cappuccino Chocolate Chip Mini-Muffins with Orange Butter
Benedictine Cucumber, Dill and Cream Cheese Finger Sandwiches
Coconut Curried Chicken Open-Faced Sandwiches on Pumpernickel
Goat Cheese, Pecan and Hot Pepper Jelly Sandwiches
Blueberry Scones with Blueberry Curd
SPRING BRUNCH IDEAS                                        
Thursday, March 21 at 6 pm
Homemade English Muffin Bread with Bacon Jam
Mexican Breakfast Tortilla Bake with Poblano Chilies, Red Peppers, Sausage and
Pepper Jack Cheese
Savory Italian Vegetable Bread Pudding with Artichokes, Roasted Red Peppers and Mushrooms
Chicken Sausage Patties with Apricot Mustard Glaze
Ricotta and Orange Blintzes with Strawberry Sauce
Friday Night Dinner Party—SPRINGTIME  ITALIAN          
Friday, March 22 at 6 pm
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Cheese Crostini
Oven-Fried Chicken Parmesan Scaloppini with Fresh Basil
Spaghetti Primavera with Prosciutto, Asparagus and Sun-Dried Tomatoes
Cannoli Cream Topped Puff Pastry with Espresso Chocolate Sauce
Hands-On—RISOTTO FOR ALL SEASONS             
Thursday, March 23 at 11am
Spinach Arancini (Italian Fried Rice Balls) stuffed with Fontina Cheese
Risotto Primavera with Prosciutto, Asparagus, Leeks and Fresh Peas
Summer Risotto with Shrimp, Zucchini, Red Peppers and Fresh Corn 
Autumn Risotto with Caramelized Butternut squash, Bacon and Sage
Wintertime Risotto Bolognese with Tomato-Meat Sauce and Fresh Basil
Quick and Easy Lunch—EASTER CELEBRATION             
Tuesday, March 26 at 11:30 am
Garlic and Herb Butterflied Leg of Lamb with Orange Port Glaze
Israeli Couscous Risotto with Asparagus, Zucchini and Yellow Peppers
Pavlova Meringues filled with Lemon Curd Cream and Strawberries
EASY EVERYDAY ENTREES                                   
Thursday, March 28 at 6 pm
Garlic-Spiced Marinated Flank Steak with Boursin Cheese Smashed Red-Skinned Potatoes Salsa Chicken Breasts and Black Bean Bake with Cheese Crust
Lemony Basil Pesto Panko-Crusted Baked Salmon Fillets    
Maple Glazed Pork Tenderloin with Chipotle Orange Sauce and Cilantro Rice
Fudgy Red Velvet Brownies with White Chocolate Buttercream Frosting
Friday, March 29 at 10:30 am
Salmon with Macadamia and Fresh Herb Crust and Strawberry Chili Sauce Drizzle
Slow Roasted Salmon on Asparagus Risotto with Fresh Tarragon and Mascarpone Cheese
Greek Salmon Wellingtons with Spinach, Dill and Feta
Broiled Salmon with Blackberry Cabernet Sauce
Lemon Curd Cream Filled Pavlova Roll with Sugared Strawberries
WHERE’S THE BEEF?                                  
Tuesday, April 2 at 10:30 am
Coffee-Chili Crusted Filet Beef Wellington with Creamy Ancho Chili Sauce
Cuban-Style Citrus Garlic Marinated Flat Iron Steaks with Black Bean and Mango Salsa
Beef and Ginger Shiitake Mushroom Stew with Garlic Mashed Potatoes
Chipotle-Rubbed Skirt Steak Taco Wraps with Mole Sauce, Avocado and Cotija cheese
Spicy Thai Beef Strips with Peanuts, Chilies and Rice Noodles
SPANISH TAPAS PARTY                                        
Thursday, April 4 at 6 pm
Mussels with Chorizo, Smoked Paprika and Garlic Toasts
Stuffed New Potatoes with Egg Salad and Capers
Shrimp Cakes with Saffron Aioli
Roasted Patatas Brava with Smoked Paprika Sauce
Minted Goat Cheese Stuffed Sweet Peppers
Tortilla Espanola with Chorizo
Hands-On Friday Night Dinner Party—CALIFORNIA CUISINE     
Friday, April 5 at 6 pm
Prosciutto, Parmesan and Honey Mustard Puff Pastry Palmiers
Grilled Asparagus, Edamame and Shaved Parmesan Salad with Sherry Vinaigrette
Roasted Rack of Lamb with Herb and Mustard Crust
Sour Cream Mashed Potatoes with a Garlic Spinach Swirl
Strawberry Vanilla Shortcakes with Ginger Crème Fraiche Cream
FRENCH BISTRO COOKING                                   
Tuesday, April 9 at 10:30 am
Ham. Leek and Gruyere and Crème France Quiche with Mixed Green Salad with Olives
Herb Roasted Chicken with Cremer Potatoes and Lardons (Bacon Strips)
Wine-Braised Lamb Shanks with Mushrooms and Citrus Gremolata on Polenta
Pork Tenderloin with Mustard Crème Fraiche Sauce
Strawberry Cream Filled Profiteroles with Strawberry Sauce
Thursday, April 11 at 6 pm
Coconut Strawberry Milk Shakes
Mushroom Burgers with Ranch Dressing
Sweet Potato Salad with Pecan Orange Maple Dressing
Pesto Pasta Salad with Olives, Roasted Peppers and Pine Nuts
Meatless Loaf with Cashew Gravy and Mashed Potatoes
Chocolate Cake with Chocolate Orange Frosting
Saturday, April 13 at 11 am
Cedar Plank Salmon Fillets with Hoisin Chipotle Glaze and Berries on Spinach Salad
          with Balsamic Orange Dressing and Feta Cheese with Orange Scones
Filet Mignon with Crabcake Topping and Port Sauce on a bed of Creamy Mashed Potatoes
with a Spinach Swirl
Individual Italian Chicken Wellingtons Stuffed with Prosciutto and
Herb-Seasoned Mascarpone Cheese
Sour Cherry Espresso Fudge Cake with Cream and Chocolate Curls
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• Jan. 30, 2013 - A Store For Cooks Classes Feb.-June 2013


30100 Town Center Drive Suite R
Laguna Niguel, CA 92677 -- (949) 495-0445


Wine Country Cuisine                        Wed. February 27 at 6:30 pm
Bright, beautiful and flavorful California Wine Country cuisine is perfect for the entertaining your friends and family.  
Hazelnut Crusted Pork Tenderloin with Roasted Grape Risotto with Mascarpone Cheese
Salmon with Asparagus and Blood Oranges with Ginger Balsamic Vinaigrette
Prosciutto Wrapped Chicken Florentine with Sun-Dried Tomato and Fontina Polenta
Sweet Focaccia with Grapes, Honey and Ricotta Cheese
Fast Fish                                     Mon. March 11 at 6:30 pm               
Learn a few new recipes and techniques and add more fish into your diet this year.
Slow-Roasted Salmon with Sugar-Spice Rub and Roasted Red Pepper Aioli
Cod or Sole Simmered in Mushroom Wine Sauce
Snapper or Sea Bass in Puttanesca Sauce with Tomatoes, Olives and Basil
Fried Catfish or Tilapia in Thai Curry Sauce
Lemon Panna Cotta Topped with Lemon Curd and Pistachio Nuts
Mushroom Mania                             Wed. April 3 at 6:30 pm
Mushroom Lovers, this is the class for you. Lots of different mushrooms will be incorporated into these tasty dishes.
Polenta with Corn topped with Herbed Mixed Mushrooms and Prosciutto
Baked Chicken Cordon Bleu Rolls with Creamy Mushroom Lemon Sauce
Pan-Roasted Pork Tenderloin with Mushroom Bourbon Sauce and Roasted Sage Potatoes
Risotto with Chicken and Crimini Mushrooms
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Cream Filling
Cinco de Mayo Global Taco Party           Mon. April 29 at 6:30 pm
Try a new taco or two this year on May 5th and still have plenty left over to try the next week and the week after!
Grilled Mahi Mahi Fish Tacos with Tomatoes, Shredded Cabbage and Baja Chipotle Sauce
Grilled Margarita Chicken Tacos with Avocado and Black Bean Citrus Salsa
Cuban Pork Tenderloin Tacos with Black Beans and Sour Orange Jicama Slaw
Korean Style Beef and Rice Lettuce Wrap Tacos with Sesame Seeds
Orange Cream Cheese Flan with Sweet Berries
Steakhouse Cuisine                          Wed. May 22 at 6:30 pm
Stay home and create your own Steakhouse flavors with these fun flavorful dishes!
Steakhouse Chopped Salad with Artichoke Hearts, Avocadoes, Hearts of Palm, Bacon
and more with Italian Balsamic Dressing
Grilled Pineapple-Soy Marinated Flank Steak served with Japanese Steakhouse
          Mustard Sauce
Perfect Pan-Roasted Butter-Basted Filet Mignon with Steakhouse Mushrooms
Creamy Scalloped Potatoes with Leeks, Jalapenos and Cheddar Cheese
Peanut Butter Swirl Chocolate Cream Cheese Brownie Sundaes with
Rich Chocolate Sauce
Summer Salad Suppers                      Mon. June 10 at 6:30 pm
With the hot weather approaching, here are a few new main dish salads to cool off your summer cooking. Tip—the protein portion of these recipes are also good without the greens!
Grilled Italian Herb-Rubbed Top Sirloin Strips Topped Chopped Romaine Salad with
 Basil Buttermilk Dressing
Chili Spice-Rubbed Salmon Salad with Fresh Tomato Vinaigrette and Goat Cheese       
Grilled Basil Chicken Caprese Salad with Marinated Artichoke Heart and Kalamata Olives
Buffalo Spice-Rubbed Shrimp Salad with Butter Lettuce, Celery and Blue Cheese Dressing
Quick Mango Ice Cream
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• Dec. 18, 2012 - Recipes of the Week--12/17/12

Recipe of the Week--December 17, 2012

These recipes are from my Luncheon Class taught at the Boys and Girls Club in Solana Beach, CA--Enjoy them!

4 boneless skinless chicken breasts                     
Salt and pepper to taste
Flour for dredging
3 T. unsalted butter, divided use
1 cup seedless red grapes, cut in half
1/2 cup dry red wine (Pinot Noir, Merlot or Zinfandel)
1 tsp. chopped fresh rosemary
1/2 cup low salt chicken broth
1. Trim chicken and pound to an even 1/2 inch thickness. Season chieknc with salt and pepper and dredge in flour, shaking off excess.
2. Melt 1 T. butter in a large skillet in a large skillet over medium high heat. Cook chicken 2 minutes per side and remove to a plate; set aside.
3. Add grapes, wine and rosemary to the pork skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until syrup, 3 to 4 minutes. Add chicken broth and bring to a boil. Return chicken to the skillet, turning over to coat with the sauce. Simmer for 5 to 7 minutes or until cooked through.
4. Reduce the heat to low and add the remaining butter. Swirl the butter around in the pan until melted. Serve chicken topped with sauce.
1/4 cup whole grain Dijon mustard
1 T. extra-virgin olive oil
1 T. unsalted butter, melted
1 T. fresh lemon juice
2 garlic cloves, minced
1 1/2 tsp. dried oregano
1/2 tsp. finely grated lemon zest
1/2 tsp. coarse kosher salt
1 1/2 lbs. (1- to 1 1/2-inch-diameter) mixed unpeeled red-skinned and
white-skinned potatoes, cut into 3/4-inch-wide wedges
1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
2. Arrange potatoes in a single layer in the, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer in pan. Roast potatoes 30 to 40 minutes until potatoes are crusty outside and tender inside, turning occasionally.  
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• Nov. 27, 2012 - Chocolate Peppermint Crackle Cookies



Makes about 4 dozen.

1/2 cup unsalted butter, softened

1 1/3 cups sugar
4 eggs
2 tsp. vanilla
4 oz. unsweetened chocolate, chopped and melted
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups semisweet chocolate chips
1/4 cup crushed peppermint candies
1 cup sifted powdered sugar

1. In a large bowl, combine butter, granulated sugar, eggs, and vanilla. Beat with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Add melted chocolate and beat until well blended.

2. Whisk together flour, baking powder and salt. Add to butter mixture and beat to combine. Stir in chocolate chips and peppermint candies. Cover and refrigerate dough 1 hour or longer firm up dough.
3. Preheat oven to 350 degrees. Shape dough into 48 (1 1/4 inch) balls. Roll balls in powdered sugar to coat. Place 2 inches apart on parchment-lined baking sheets. Bake 9 minutes—do not overbake. Cookies will be soft, but will firm up as they cool. Let cool on pans 2 minutes; remove to wire racks to cool completely.
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• Oct. 3, 2012 - Boys and Girls Club Classes Oct/Nov/Dec 2012


  Fast and Fabulous Cooking Classes 


   October, November and December, 2012

    at the Solana Beach Boys and Girls Club’s

         Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075


   To register, email phillis@philliscarey.com or

          call Phillis at (760) 942-1756


Entertaining Fall Entrees             

Monday, October 8 at 6 pm         $49   

Celebrate the change of seasons with these delicious entertaining entrees, perfect for family gatherings or more formal dinner parties.  A surprise dessert will be served!

Pistachio Crusted Fish Fillets with Chardonnay Chive Beurre Blanc

Baked Cajun Stuffed Chicken Breasts with Creole Sauce with Fresh Herbs

Mustard Crusted Pork Tenderloin with Blackberry Port Sauce

Bourbon Flambéed Steaks with Smoky Bacon Sauce


Learn-a-Lunch—Fall Flavors         

Friday, October 12 at Noon          $29

In this daytime series, Phillis serves up a lesson and a fabulous meal, all in 1 hour.

Pork Tenderloin with Maple-Rum-Ginger Sauce

Brown Rice with Walnuts and Golden Raisins

Roasted Green Beans with Caramelized Shallot butter

Fresh Apple Cake with Rum Spiced Cream


Fall Comfort Foods             

Monday October 22 at 6 pm         $49

These foods are all guaranteed to make you feel all cozy and comfy and remind you of the best times of life!

Mac and Cheese Soup with Bacon and Cheddar Cheese (no blue cheese)

Turkey Meatloaf with Feta and Sun-Dried Tomatoes with

Olive Oil and Garlic Smashed Potatoes

Baked Garlic Chicken Breasts with Potato Chip Basil Crust

Pork Chili Verde with Fresh Chili and Tomatillo Sauce (below)

Chocolate Layer Cake with Milk Chocolate Sour Cream Frosting and Ice Cream


Easy Thanksgiving Dinner     

Monday, November 5 at 6 pm       $49 

Entertaining on a smaller scale this year—why not try a turkey breast instead of the whole bird. 

Roasted Turkey Breast en Papillote (wrapped in parchment) with Mushroom Madeira Sauce

Dried Cranberry Herb Dressing with Turkey Italian Sausage

Baked Mashed Potatoes with Yams, Garlic, Rosemary and Parmesan

Green Beans with Buttery Almonds

Pumpkin Cheesecake Swirl Chocolate Brownie Torte with Butterscotch Sauce


Fancy Chicken Dishes          

Monday, November 26 at 6 pm             $49        

Holiday Entertaining calls for rich and delicious with beautiful presentation—these chicken dishes are sure to be the hit of the season!


Baked Bacon, Feta, Spinach and Roasted Pepper Stuffed Chicken Breasts 

Chicken Bundles with Blue Cheese, Walnut and Dried Cherry Filling

Chicken Breasts in Tomato Wine Sauce with Prosciutto and Rosemary

on Creamy Parmesan Polenta

Puff Pastry Wrapped Chicken Breasts with Creamy Mushroom Duxelles Filling


Fondue Fun                     

Monday, December 3 at 6 pm                      $49

Fondue as a simple entertaining idea is still very much alive.  It’s become a tradition for many families to celebrate Christmas Eve around the fondue pot, but any occasion will do.

Buffalo-Style Spicy Cheese Fondue with Chicken, Celery and French Bread Dippers

Italian Fontina Fondue with Focaccia, Salami and Broccoli Dippers

Swiss Tomato Fondue with Toasted Flat Bread and Vegetable Dippers

Queso Fundido with Chipotle Chilies, Sausage and Corn


Learn-a-Lunch—Holiday Entertaining  

Friday, December 14 at Noon         $29 

In this daytime series, Phillis serves up a lesson in cooking and a fabulous meal in 1 hour.

Chicken Breast Sauté with Red Grape Rosemary Wine Sauce

Green Beans with Bacon and Fresh Sage

Red and White Roasted Mustard Potatoes

Chocolate Fudge Cake with Chocolate Ganache Sauce and Port Cherries


Champagne and Chocolate Celebration 

Monday, December 10 at 6 pm          $54

Phillis will be pouring a glass of champagne with this holiday meal fit for any company!

Baked Brie with Mushrooms and Thyme

Watercress and Baby Lettuce Salad with Caramelized Apples, Walnuts, Blue Cheese and Honey Citrus Vinaigrette 

Roasted Beef Tenderloin with Bacon and Red Wine Sauce 

Sour Cream and Chive Horseradish Mashed Potatoes 

Broccoli and Green Bean Sauté with Garlic  

3-Layered Chocolate Candy Cane Cheesecake Torte 



Simply bring cash or check payment to class. Phillis will send a reminder email out several days before the class. Due to planning and shopping you must cancel 3 days before the class or payment is still due. If you can't make it last minute, send a friend. Thanks for understanding this policy!

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• Oct. 3, 2012 - Great News Classes Oct 2012 to Jan 2013

COOKING SCHOOL AT GREAT NEWS--go to www.great-news.com

                                              for pricing and registration


   Class Menus October 2012 thru January 2013 --  PHILLIS CAREY



American Classics with a Twist                              

Tuesday, October 16 at 6 pm

Travel the country enjoying the comfort foods each region is known for as Phillis adds her own twist to these recipes. We’ll finish with a chocolate cake that might remind you of a larger version of that well-known cream filled cupcake.

San Francisco Seafood Chowder with Shrimp and Scallops

Shrimp and Grits (with Mushrooms, Bacon and Cheddar Cheese)

Mac and Cheese with Turkey Sausage and Red Peppers

Chipotle Chili with Beef, Bacon and Two Beans

Ultimate Chocolate Layer Cake with Marshmallow Cream Filling an

 Chocolate Buttercream Frosting



Q&E Lunch—Fall Flavors                              

Thursday, October 18 at 10:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning. 

Pecan Crusted Salmon with Artichoke Tartar Sauce

Quinoa with Sliced Garlic and Golden Raisins

Maple-Mustard Glazed Broccoli

Warm Maple and Cinnamon Ciabatta Bread Pudding with Ice Cream        


FNDP—Fall Dining                                                  

Friday, October 19 at 6 pm

As cooler weather descends on San Diego it’s time to switch to heartier foods that remind us of autumn. HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Cauliflower Soup with White Cheddar and Chive Oil served with Pumpernickel Toasts

Mustard Pecan Crusted Pork Tenderloin with Figgy Port Sauce

Polenta with Garlic and Fresh Herbs

Green Beans with Toasted Walnuts and Goat Cheese

Pumpkin Cheesecake Swirl Torte with Butterscotch Sauce


Hands-On—Pasta Sauce Palooza                           

Tuesday, October 23 at 11:30 am

Start with a demonstration of a basic tomato sauce perfect for anything from Spaghetti and Meatballs to Lasagna.  Then get your hands into the cooking while preparing a special pasta dish with your group.

San Marzano Marinara Sauce with Fresh Basil on Spaghetti

Penne in Creamy Tomato Sauce with Turkey Sausage

Whole Wheat Spaghetti with Basil/Spinach Pesto, Roasted Peppers, Zucchini and Corn

Garlic Scampi Linguine with Fresh Lemon and Parsley

California Chicken Pasta with Prosciutto, Garlic, Roasted Poblanos and Red Peppers



Mangia Italiano!                                                      

Thursday, October 25 at 6 pm

If you love Italian food as much as I do you will really enjoy this class that brings traditional Italian flavors to fall cooking for both families and friends.

Tuscan White Bean Soup with Basil Topping

Braised Beef Roast with Basil and Olives served with Baked Fontina Polenta 

Pork Tenderloin with Crimini Mushroom, Fresh Rosemary and Marsala Sauce with

Chicken Bundles with Spinach, Sun-Dried Tomatoes and Ricotta Cheese Filling

Pine Nut Cookies with Fresh Orange Slices in Burgundy Syrup


The Wonderful World of Bacon                              

Tuesday, October 30 at 10:30 am

It really is true that everything is better with bacon!  Here are some favorites and even a tasty bacon and chocolate dessert.

Bacon Jam on Cheddar and Tomato Panini

BLT and White Bean Salad with Basil Balsamic Dressing with Blue Cheese

Bourbon Flambéed Filet Mignon with Smoky Bacon Sauce

Southern Style Pork Tenderloin with Bacon Mushroom Gravy with Sweet Potato Bacon Biscuits

Peanut Butter Maple Bacon Fudge



The Essentials of Roasting                                               

Thursday, November 1 at 6 pm

Warm up the house with both heat and aroma as you practice the basics of what you learn about roasting in this class from Rib Roast to Brined Turkey Breast—just in time for the holiday season.

Standing Rib Roast with Pinot Noir Sauce

Dry-Brined Turkey Breast with Cranberry Green Peppercorn Sauce

Butterflied Roast Chicken on a Bed of Fingerling Potatoes, Leeks and Bacon

Slow-Roasted Salmon with Spicy Sesame Orange Sauce, Green Onions and Sesame Seeds

Roasted Pineapple with Honey Pistachios and Crème France


FNDP--Couples Cook for the Holidays                    

Friday, November 2 at 6 pm

Grab your sweetie and join us for a fun couples cooking class.  Get ready for a tasty meal to cook for friends or just enjoy a fun night out. HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Butternut Squash Bisque with Savory Herb Scones

Balsamic Marinated Filet Mignon Steaks with Fresh Herb Aioli

Mashed Potatoes with Crimini Mushrooms

Green Beans with Mustard and Caramelized Shallots

Fudge Cake with Coffee Ice Cream and Semisweet Chocolate Sauce



Hands-On—All Wrapped Up                

Tuesday, November 6 at 10:30 am

This class is all about delicious dishes where the filling is enclosed in some kind of store-bought pastry—phyllo, puff pastry, lasagna noodles and even wonton wrappers! HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Roasted Butternut Squash and Goat Cheese Wonton Ravioli with Sage Butter

Ham and Chicken Cordon Bleu Puff Pastry Wraps with Mushrooms and Emmentaler Cheese

Three Cheese, Chicken and Spinach Lasagna Rolls with Parmesan White Sauce

Creamy Pumpkin Strudels with Whipped Cream


Vegetarian Thanksgiving Feast                   

Thursday, November 8 at 6 pm

Enjoy these meat, dairy and egg free vegetarian dishes this Thanksgiving—except for the missing turkey no one will be the wiser!

Sweet Potato and White Bean Hummus with Pita Chips and Vegetables for Dipping

Tomato Topped Vegan Sausage, Potato, Nut and Portobello Mushroom Torte with Cashew Gravy

Tangerine Cranberry Sauce

Jalapeno Corn Pudding

Quinoa Pilaf with Kale and Red Peppers

Pumpkin Bread Pudding with Frozen Pumpkin Spice Coconut Cream


Heritage Thanksgiving Dinner                                

Saturday, November 10 at 11 am

Celebrate Turkey Day this year with a new menu of tasty American dishes.  Do-ahead tips are included for the recipes as well.

Cream of Sweet Potato Soup with Roasted Garlic

Roast Turkey with Bacon-Herb Rub and Cider Gravy

Yukon Gold Mash with Caramelized Shallots

Wild Mushroom and Spinach Dressing with Ciabatta Bread and Herbs

Broccoli and Cauliflower Mold with Herb Butter and Pine Nut Crumb Crown

Pumpkin Pie with Cinnamon Brown Sugar Walnut Topping


Q&E Lunch—Wine Country                                    

Tuesday, November 13 at 11:30 am

This quick 1 1/2 hour class shows in just what can be done in a flash with great ingredients and a bit of planning. 

Pear and Arugula Salad with Sunflower Seeds and Lemon Vinaigrette

Turkey Tenderloins with Red Grapes and Rosemary Wine Sauce on White Corn Polenta

Roasted Brussels Sprouts with Sliced Garlic

Zinfandel Chocolate Cake with Chantilly Cream


Make-Ahead Entertaining                              

Thursday, November 15 at 6 pm

Get a head start on entertaining this season by preparing these dishes the day before then reheating while you mingle with your guests.

Baked Greek Shrimp with Tomatoes, Oregano and Feta on Orzo with Fresh Herbs

Spinach and Artichoke Sauced Chicken Breasts with Bacon and Parmesan Topping

Four Mushroom—Four Cheese and Sausage Penne Bake

Beef and Butternut Squash Stew with Sun-Dried Tomatoes and Rosemary

Fresh Cranberry Orange Cheesecake with Caramel Orange Sauce




FNDP—San Diego Southwestern Thanksgiving      

Friday, November 16 at 6 pm

Here is a San Diego take on Turkey Day dinner with chilies cropping up to add spice to your holidays! HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Pomegranate Mustard Glazed Shrimp on Mixed Greens with Jalapeno Goat Cheese Toasts

 and Pomegranate Seeds

Herb-Roasted Turkey Breast en Papiotte with Chipotle Cranberry Sauce

Jalapeno Cornbread Dressing with Turkey Sausage

Southwestern Succotash with Poblano Chilies, Red Peppers, Lima Beans and Corn

Pumpkin-Amaretti Cookie Tiramisu


Holiday Appetizers                                        

Tuesday, November 20 at 10:30 am

It’s fun to entertain during the holidays and here are several recipes for appetizers that are guaranteed to wow your guests.

Mini Beef Wellingtons with Mushroom Filling and Horseradish Dipping Sauce

Italian Crab Stuffed Mushrooms with Mascarpone and Parmesan Cheeses

Hot Artichoke and Smoked Salmon Dip with Ciabatta Toasts

Cranberry Puff Pastry Brie Bites

Sweet Potato-Corn Fritters with Goat Cheese and Chives


“C” is for Cookie                                                    

Tuesday, November 27 at 10:30 am

These tasty sweets are perfect for tea time, snack time, a coffee break or even to leave for Santa on his big night!

Peppermint Biscotti with Chocolate Glaze

Dried Cherry and Pecan Butter Tart Squares

Chocolate Raspberry Thumbprint Cookies

Lemon White Chocolate Crinkle Cookies

Frosted Italian Ricotta Cookies with Colorful Sprinkles


Guilty Pleasures                                                     

Thursday, November 29 at 6 pm

These are the dishes we  know are not healthy...they are probably even bad for us but at least once in a while we can’t help ourselves. Might be something fried, something salty, super rich, something chocolaty or it just might be include a combo of these comfort foods that always make us feel oh so much happier!

Korean Chicken Wings with Spicy Sesame Soy Glaze

Chili con Queso (made with Velveeta) with Fritos

Steak Frites with Béarnaise Sauce (Steak, Fries and Tarragon Flavored Sauce)

Chocolate Chip Cookie Dough Cheesecake

Donut Tiramisu with Caramel and Chocolate



Diva/Queen Holiday Entertaining                            

Saturday, December 1 at 1 pm

Diva/Queen Holiday Entertaining                            

Sunday, December 2 at 1 pm

 Roasted Red Grapes, Belgian Endive and Blue Cheese Spinach Salad with Cranberry  Vinaigrette and Mini Herbed Popovers

Sausage and Wild Rice Stuffed and Rolled Pork Tenderloin with Dried Cranberry Port Sauce

Sweet Potato and Leek Gratin

Sweet Sour Shredded Brussels Sprouts with Shallots

Gingerbread Tiramisu with Poached Pears, Orange Mascarpone Cream and Toffee Bits


Hands-On—Fabulous Fondues                               

Tuesday, December 4 at 6 pm

The popularity of Fondue as a simple entertaining idea is still very much alive.  It’s become a tradition for many families to celebrate Christmas Eve around the fondue pot, but any occasion will do. HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Traditional Swiss Fondue with Spinach and Artichoke Hearts

Smoked Gouda and Bacon Fondue with smoked Almonds

Italian Fontina and Crimini Mushroom Fondue

White Cheddar and Beer Fondue

Sweet Mocha Fondue


Fancy Chicken Dishes                                            

Thursday, December 6 at 10:30 am

Holiday Entertaining calls for rich and delicious with beautiful presentation—these chicken dishes are sure to be the hit of the season!

Cajun Stuffed Chicken Rolls with Chicken Andouille Sausage and Creole Sauce

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• Sep. 5, 2012 - Pumpkin Cheesecake Swirl Torte

Here's a fabulous fall dessert! 


Serves 8.


1/2 cup unsalted butter, softened

1 cup golden brown sugar

1 egg, lightly beaten

1 1/2 tsp. vanilla, divided use

1 cup flour

1 tsp. baking powder

3/4 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/4 tsp. salt

3/4 cup canned solid pack pumpkin

1/2 cup chopped toasted pecans

1/4 cup cream cheese, softened

2 T. granulated sugar

1 egg yolk

2 tsp. whipping cream

Sweetened Whipped Cream


Butterscotch Sauce:          

3/4 cup light brown sugar

1/2 cup light corn syrup

2 T. unsalted butter

Pinch salt

1/2 cup heavy whipping cream

1 tsp. vanilla


1. Preheat oven to 350 degrees.  Butter a 9 inch round cake pan and line the bottom with parchment paper; butter the paper.  Using mixer, beat butter until fluffy.  Gradually add brown sugar and beat until well blended, about 2 minutes.  Add 1 egg and 1 tsp. vanilla and beat to blend.  In a medium mixing bowl whisk together the flour, baking powder, spices and salt.  Add to the batter and combine well.  Beat in pumpkin and stir in nuts.  Spread batter in prepared pan—batter will be thick.

 2. Whisk softened cream cheese, granulated sugar, egg yolks, cream and remaining 1/2 tsp. vanilla in a small bowl to blend.  Drop cream cheese mixture by heaping tablespoons onto batter.  Using a small knife gently swirl cream cheese mixture into batter, creating a marbled pattern.  Bake until tester inserted in center comes out clean and top if firm, 30 to 35 minutes.  Cool on a rack 5 minutes before turning out of pan.  Invert onto a serving platter.


3. For Butterscotch Sauce, combine brown sugar, corn syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla.


4. Cut torte into wedges and serve drizzled with warm Butterscotch sauce and topped with Sweetened Whipped Cream.


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• Jun. 13, 2012 - France River Cruise 2013

 Cruise with

Phillis Carey

through Burgundy and Provence


Category 3 - $3649 Lower Deck with porthole windows

Category 2 - $4144 Middle Deck with large windows

Category 1 - $4644 Top Deck with balcony windows

*Past Uniworld Guests receive an additional $100 discount!

*$200 per person deposit, non-refundable

*Port Tax = $140 per person

*Rates are per person and listed in US dollars. Price are based on double occupancy. Subject to availability. Capacity controlled. Other restrictions may apply. Uniworld reserves the right to withdraw or change offers at any time. For complete details on all promotions, general information, and terms and conditions applicable to all Uniworld trips, please visit uniworld.com. CST #2075415-20

additional discounts…

#1. Book by January 2013--Early Booking Discount:

$150 per person. $200 non-refundable deposit due at time of booking.

#2. Book by October--Pay in Full Discount:

$300 per person for Category 2 or 3

$400 per person for Category 1

Day 1 Lyon airport, transfer to Chalon sur Saône (embark)

Day 2 Chalon sur Saône (Beaune)

Day 3 Lyon

Day 4 Tournon/Tain l’Hermitage

Day 5 Viviers, Avignon

Day 6 Avignon

Day 7 Arles

Day 8 Arles (disembark), transfer to Marseille airport



contact—Merlene Lynch


CST# 2063352-40




Protravel International

16766 Bernardo Center Drive

Suite 108, San Diego, CA

Direct: 760-489-2230


Lyon to Arles | 8 Days


September 8, 2013

Burgundy and Provence will capture your heart and delight your senses!

Sail through the heart of Burgundy and Provence on a magical journey where sumptuous cuisine, fine wine, world-class art, awe-inspiring scenery, and legendary history provide a treat for all of the senses.  Sail past quaint hilltop cities and lively towns, as well as lush vineyards, fields of flowers, and sun-drenched vistas made famous by great painters  All of this and so much more await you in one unforgettable journey that you don’t want to miss.

 Burgundy & Provence River Cruise Package Includes:


All meals onboard, prepared using the finest and freshest ingredients Complimentary fine wines, choice of beer, and soft drinks during lunch and dinner onboard; replenished bottled water daily in your stateroom; and 24-hour specialty coffee and tea bar

8 excursions, including 2 " choice Is Yours" options, fully hosted by English-speaking local guides

An experienced Cruise Manager and attentive, all English-speaking staff

State-of-the-art Quietvox portable audio headset system on all shore excursions

Use of bicycles and Nordic walking sticks throughout your cruise


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• Apr. 12, 2012 - Grilled Cheese Day 4/12/12

In celebraton of Grilled Cheese day here is one of my favorites!


1/2 lb. lump crabmeat

1 stalk celery, finely minced

1 green onion, finely minced

Pinch celery salt

1/4 cup mayonnaise or as needed

8 slices oval shaped sliced French bread

1 large or 2 small avocados, sliced

8 slices thin bacon, cooked

8 tomato slices

4 slices Provolone or Cheddar cheese 

4 T. softened butter

1/2 cup finely shredded Parmesan cheese


1. In a small bowl mix together the crab, celery, green onion and celery salt with enough mayonnaise to moisten.  Season with salt and pepper to taste.


2. Lay 4 of the bread slices on a work surface.  Divide the crab salad evenly among the bread slices, spreading to the edges.  Top with the avocado slices, the bacon, then tomato slices (one on each side) and finally the cheese.  Place the remaining bread slices on top.


3. Heat a large nonstick skillet over medium heat.  Spread one side of the sandwich with butter and sprinkle with 1 T. Parmesan.  Place cheese side down in the skillet and then spread top with butter and sprinkle with Parmesan.  Repeat with remaining sandwiches.  Cook until the outside is very brown and crisp and the cheese melts on the inside.  Cut in half to serve. Makes 4.


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• Mar. 26, 2012 - Solana Beach Classes Spring 2012

Phillis Carey’s Fast and Fabulous

Spring Cooking Classes ~~~ April 2 – June 1, 2012


                         at the Solana Beach Boys and Girls Club

Center for a Healthy Lifestyle

533 Lomas Santa Fe Drive * Solana Beach, CA 92075 

To register, email phillis@philliscarey.com or

call Phillis at (760) 942-1756


California Wine Country Cooking    

Monday, April 2      6 to 8 pm        $49

Wine country cuisine calls in fresh natural flavors brought together in special ways that are sure to make you sit up a take notice. There will of course be a surprise dessert!

Arugula Salad with Apricot Dressing, Roasted Red Grapes, Fennel, Walnuts and Gorgonzola Crumbles;  Hazelnut Crusted Chicken Breasts with Savory Berry Cassis Sauce;  Pine Nut and Basil Crusted Salmon on Mashed Potatoes with Chardonnay Basil Cream Sauce;  Pork Tenderloin with Red Grapes, Red Wine and Fresh Rosemary Sauce on Mascarpone Polenta


Fabulous Spring Entrees            

Monday, April 16     6 to 8 pm       $49

These main dish recipes are full of flavor you will want to serve them for both family and company alike. There will of course be a surprise dessert!

Springtime Salmon, Asparagus and Roasted Potato Salad with Fresh Herb and Caper Dressing;

Smokey Paprika Grilled Flat Iron Steaks with Bacon Cheddar Yukon Gold Potato Mash;  Roasted Shrimp with Tomatoes, Fresh Oregano and Feta on Orzo with Fresh Herbs; 

Chicken Saltimbocca (Stuffed with Fontina, Wrapped in Prosciutto) with Lemon Basil Beurre Blanc



Monday, April 30    6 to 8 pm       $54

Learn the secret to Phillis’ delicious margaritas as you enjoy two margaritas with this fun meal, full of lots of San Diego Flavors just in time for Cinco do Mayo or anytime.

Pomegranate Lime Margaritas;  Blended Margaritas with Homemade Margarita Mix;  Shrimp Soft Tacos with Chipotle-Cilantro Crema;  Rio Grande Grilled Chicken Breasts topped with Creamy Rajas (Chili Strips);  Southwestern Spiced Rice with Black Beans and Corn;

Mexican Chocolate Torte with Brown Sugar Glaze and Cinnamon Ice Cream


Springtime Italian Celebration      

Monday, May 7    6 to 8 pm         $49  

Prepare this delicious meal for your next dinner party or split it into two meals—would be a delightful Mother’s or Father’s Day Dinner as well.

Risotto Primavera with Leeks, Asparagus and Baby Peas topped with Grilled Prosciutto Wrapped Garlic Shrimp;  Pancetta Wrapped Beef Tenderloin with Marsala Wine Sauce;  Roasted Fingerling Potatoes with Crimini Mushrooms, Herbs and Garlic;  Mascarpone Creamed Spinach with Pine Nuts;  Tiramisu Angel Cake Torte with Amaretto, Apricot Preserves, Chocolate and Almonds


Learn-a-Lunch—Mother’s Day         

Friday, May 11    Noon to 1 pm    $29

Celebrate Mother’s Day with your mother, daughter or just because you want to.  This quick 1 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Chicken Breast Sauté with Mixed Mushroom Madeira Sauce;  Potato and Celery Root Mash

Asparagus Toss with Rosemary and Pine Nuts;  Chocolate-Flecked Strawberry Shortcake with White Chocolate Cream


Fast and Fabulous Chicken           

Monday, May 14    6 to 8 pm      $49

Here’s a chance to learn the best way to cook boneless chicken breasts at the same time as you pick up some new easy to prepare recipes. There will of course be a dessert!

Baked Feta Cheese and Oregano Stuffed Chicken Rolls with Roasted Red Pepper Sauce;

Almond and Panko Crusted Chicken Breasts with Spicy Orange Honey Mustard Vinaigrette;

Chicken Breasts Flambé with Portobello Mushrooms and Asparagus in a Lemon Thyme Sauce;

Chili Marinated Grilled Chicken Breasts with Fresh Strawberry Mint Salsa


Light and Healthy Cooking    

Monday, May 21   6 to 8 pm       $49

It’s nice to have several recipes that are tasty and full of flavor but light and low on fat.  Try these simple lean dishes for your every night cooking.

Spicy Salmon Lettuce Wraps with Tomato, Onion, Olive Relish and Fresh Mint Tzatziki; 

Spanish Gazpacho with Grilled Garlic Shrimp;  Mediterranean Chicken en Papillote with Spinach, Sun-Dried Tomatoes, Fresh Herbs and Feta Cheese;  Fennel Crusted Pork Tenderloin with Tuscan White Beans and Fresh Basil;  Watermelon and Blueberry Compote with Strawberry Sauce


Learn-a-Lunch—June Celebration     

Friday, June 1    Noon to 1 pm   $29

Come and celebrate June with summer just around the corner. This quick 1 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Strawberry Spinach Salad with Orange Balsamic Dressing and Candied Pecans;  Curried Mango Chicken Salad in Individual Cream Puff Shells;  Coconut Cake with Cream Cheese Frosting



Simply bring cash or check payment to class.  Phillis will send a reminder email out several days before the class.  Due to planning and shopping you must cancel 3 days before the class or payment is still due.  If you can't make it last minute, send a friend. Thanks for understanding this policy!


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• - Alaska Culinary Cruise July 2012

 Cruising With the Casual Gourmet -

Phillis Carey!
7-Day Glacier Discovery Cruise to Alaska -
July 8, 2012
See, hear, and feel nature’s awesome power in Glacier Bay. Witness the dramatic coastline of Southcentral Alaska and the serene beauty of the Inside Passage.
Hop on board Holland America's Zaandam in Vancouver, B.C. with Phillis Carey and explore the cuisines of Alaska through three private group cooking sessions with tastings and two lectures where Phillis will speak about the culinary background and specialties of the towns you'll be visiting. There's also a private group *Premium Wine Tasting led by the ship's Cellar Master, a $25 beverage card per stateroom, a personalized Phillis Carey apron per guest and much more. Besides all this don't forget about all the other ship's events open to everyone-more cooking classes, tours and maybe even a few exercise classes to work off all that good food.
- 7 day Cruise begins in Vancouver, British Columbia and ends in  Seward/Anchorage, Alaska -
We'll visit the ports of: Juneau - Ketchikan - Skagway
- Option of an add on 3-Day Land Tour begins with deluxe Explorer Coach sightseeing to Deanali National Park.  Spend two nights in Denali and venture deep into the park on the tundra Wilderness Tour, the best way to see wildlife and hopefully Mt. McKinley, too.  Return to Anchorage via the McKinley Explorer train.
Prices are per person, double occupancy adn are subject to availability!
Inside     Category J                $1329            $2529 (with 3 day add on)
Oceanview  Category DA      $1799            $3109 (with 3 day add on)
Oceanview  Category D         $1829            may be availabe
Oceanview  Category C         $1889            $3179 (with 3 day add on)
Veranda   Category AA     not available     $4099 (only with 3 day add on)
3rd/4th person for any category is $849 each or $1649 each with 3 day add on
Estimated taxes and fees per person $103.20 or $140.24 with 3 day add on.
Single occupancy pricing is also available.
                           Check with Merlene about other cabin categories!
Deposit is $350 per person  for cruise and $600 per person for cruise/tour.  Final payment is due by April 10, 2012.  *Wine tasting is offered to 1st and 2nd guests in each stateroom.
Enhance your cruise--Go Early!  Vancouver overnight:  Participate in a food tasting event, take a Hop on/off Bus tour, visit museums, parks or historical sights.  Take the ferry to Vancouver Island:  Overnight in beautiful Victoris, see Butchart gardens and have High Tea. Check with Merlene for information about these non-included options.
 **For information and reservations -- Contact**
Merlene Lynch
Protravel International
(760) 489-2230
California Sellers of Travel CST# 2063352-40
*Holland America reserves the right to re-instate a fuel supplement for all guests at up to $9 USD per person, per day should the price of light sweet crude oil according to the NYMEX (New York Mercantile Exchange Index) increase above $70 USD per barrel.
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• Mar. 26, 2012 - Great News Classes Apr-July 2012


1788 Garnet Ave., San Diego, CA 92109

(858) 270-1582 ~~~ www.great-news.com


Phillis Carey’s classes April 15 through July 15, 2012



*Meatless Monday Ideas                               

Tuesday, April 17 at 6 pm                             

Roasted Vegetable Panzanella (Bread Salad) with Tomatoes, Green Beans,

          Cannellini Beans, Fresh Mozzarella and Basil

Black Bean and Corn Chili on Sweet Potato Polenta

Southwestern Vegie Burgers with Roasted Poblanos, Hot Pepper Jack Cheese

and Salsa Fresca

Yakisoba Noodles with Tofu, Mushrooms, Carrots, Snap Peas, Cabbage in

a Spicy Ginger Soy Sauce

Chocolate Peanut Butter Cups


*Easy Italian Dishes #1                                           

Thursday, April 19 at 10:30 am

Quick Cioppino with White Fish, Shrimp and Mussels

Pork Scallopini with Silcilan Herb and Lemon Pesto on a bed of Polenta

with Sun-Dried Tomatoes and Pine Nuts

Chicken Breast in Lemony Artichoke Caper sauce on Linger with Crispy Prosciutto

Strawberry and Hazelnut Crostada with Marsala Cream


*Hands-On—Pasta Sauces                 

Monday, April 23 at 6 pm

San Marzano Marinara Sauce with Fresh Basil on Spaghetti

Penne in Creamy tomato sauce with Turkey Sausage

Whole Wheat Spaghetti with Basil/Spinach Pesto, Roasted Peppers, Zucchini and Corn

Garlic Scampi Linguine with Fresh Lemon and Parsley

California Chicken Pasta with Prosciutto, Garlic, Roasted Poblanos and Red Peppers


*Cooking for 1 or 2 with “Planned-overs”               

Tuesday, April 24 at 10:30 am

It’s tough to cook for 1 or 2 but if you think big and plan for your leftovers you will be ahead of the game.  We’ll talk about leftover storage too. We’ll have the original item cooked ahead in this class and demo all the “planned-over” recipes and give you even more ideas.

Chili Rubbed Roast Chicken – becomes BBQ Chicken Calzones or Chicken Tortilla Soup

Pot Roast and Mashed Potatoes – become Beef Wellingtons with Mushrooms in Puff Pastry or Shepherd’s Pie with Mashed Potato Crust

Roast Pork Tenderloin with Broccoli and Rice – becomes Dan Dan Noodles with Pork, Broccoli and Carrots in Peanut Sauce or Lemon Rice Pudding with Blueberries


*FNDP—Cinco de Mayo                                          

Friday, April 27 at 6 pm

A fun meal, full of lots of San Diego Flavors, great to prepare May 5th or anytime.

Virgin Mango Margarita

Smoky Black Bean Dip with Bacon and Homemade Flour Tortilla Chips

Shrimp Soft Tacos with Chipotle-Cilantro Crema

Rio Grand Grilled Chicken Breasts topped with Creamy Rajas (Chili Strips)

Southwestern Spiced Rice with Black Beans and Corn

Mexican Chocolate Torte with Brown Sugar Glaze and Cinnamon Ice Cream




*Local San Diego Bounty #1— Cooking with Avocados and Citrus                                

Tuesday, May 1 at 10:30 am

This class will pull together local avocados, lemons, limes and oranges to create delicious dishes that San Diegans can be proud of.  Depending on availability some changes in the menu may be necessary but Phillis will make sure it’s all tasty!

Risotto with Avocado Tomato Salsa and Citrus Grilled Shrimp

Chicken Monterey Baked Breasts with Avocado and Jack Cheese Sauce

Black Bean, Jicama, Corn and Fresh Herb Salad with Lime/Orange Vinaigrette

Orange Mascarpone Cream with Pistachios and Blood Oranges

Lemon and Lime Curd Filled Tarts with Fresh Berries and Whipped Cream


*Baja Favorites                                                       

Thursday, May 3 at 6 pm

 Grilled Shrimp Aquachile with Cucumber, Red Onion and Mango Lime Sauce

Baked Corn and Cheese Stuffed Chili Rellenos with Black Bean Sauce and

Tomatillo Salsa Verde

Marinated Mahi Mahi Fish Tacos with Avocado, Cabbage and

Baja Chipotle Sauce

Margarita Chicken Tacos with Black Bean Citrus Salsa and Crema Agria

Strawberry Tres Leches Shortcakes


*Q&E Lunch--Mother’s  Day Lunch     

Tuesday       May 8 at 11:30 am

Spinach Mascarpone Topped Chicken Beasts with Basil Tomato Gratin

Orzo with Garlic, Sautéed Zucchini and Pine Nuts

Almond Ricotta Shortcakes with Lemon Cream and Sweet Strawberries


*Restaurant Style Main Dishes                               

Thursday, May 10 at 6 pm

Seared Scallops with Sun-Dried Tomato Beurre Blanc

Filet Mignon with Blackberry Red Wine Sauce with Smashed Gold Potato Cakes

Phyllo Wrapped Chicken Breasts with Southwestern Chili and Spinach Pesto and Garlic Basil Cream Sauce

Pan-Roasted Pork Tenderloin with Red Wine Balsamic Sauce with Fresh Rosemary and Orange Zest

Dark Chocolate Soufflé Roll with Salted Caramel Cream Filling


*“Gourmet” Cooking                                               

Saturday, May 12 at 11 am

Gourmet magazine, always the keeper of what was best not only around the world but right here in the U.S.A. closed its pages with the November 2009 issue.  Here are a few memorable favorites from their reign.

1944—Cold Buttermilk and Shrimp Soup with 1957—Popovers

1950—Original Green Goddess Dressing over Roasted Salmon

1993—Filet Mignon with Mustard Port Sauce and Red Onion Confit

2001—Creamed Mashed Yukon Gold Potatoes with Spinach

1951—Lindy’s Original Cheesecake (Pastry not crumb crust with Orange and Lemon Zest

in the filling)


*California Casual Cooking                                     

Tuesday, May 15 at 10:30 am

Artichoke, Leek and Potato Soup with Mascarpone

Corn Fritters with Warm Tomato Salsa and Arugula Dressed with

Whole Grain Mustard Vinaigrette

Broiled Salmon with Sweet Fennel-Paprika Spice Rub and Lemon Chive Aioli

Chili Marinated Grilled Chicken Breasts with Avocado Salsa with Tomatoes and

Pickled Jalapeno

Peach and Blackberry Shortcakes with Blackberry Cream


*Hands on—Boneless Chicken Breasts                  

Thursday, May 17 at 6 pm

Each table will prep one of the chicken breast recipes and the whole class will watch as each group prepares their recipe. Students will taste all the recipes.

Sautéed Chicken Saltimbocca with Crimini Mushrooms and Fresh Sage

Baked Mexican Chicken Kiev with Chili Cheese Filling and Salsa Topping

Oven-Fried Macadamia Crusted Chicken with Pacific Rim Pesto

Wine Country Chicken Roulades with Prosciutto, Avocado, Sun-Dried Tomato

          Goat Cheese filling in Creamy Wine Sauce


*FNDP—Couples Cook Italian                                 

Friday, May 18 at 6 pm

Romaine Salad with Tomato Balsamic Vinaigrette with Red Onions, Cucumbers and Olives

Pesto Gorgonzola Crostini

Chicken Breasts Stuffed with Chicken Sausage and Fontina Cheese in Wine Sauce

Linguine with Sautéed Crisp Zucchini, Roasted Red Peppers and Pine Nuts

Caprese Chocolate Almond Torta with Amaretto Cream


*The Big Cheese—Great Ways to Cook with Cheese                          

Tuesday, May 22 at 6 pm 

Pesto Fondue with Fontina, Emmentaler and Romano Cheese with Sausage, Red Pepper and Bread Cubes for Dipping

Crab Cake Mac and Cheese with 3 Cheeses (White Cheddar, Gruyere and Parmesan)  and a Panko Crust

Grilled Personal Size Pizza Crusts with Caprese Topping (Fresh Mozzarella, Tomato Slices and Basil) with a Spicy Herb Oil

Oven-Fried Chicken Breast Bundles filled with Ham, Boursin and Chives

Crustless Italian Cheesecake with Fresh Berries



*Easy Indian Dishes #2                                           

Thursday, May 24 at 10:30 am

 Channa (Chickpeas) and Spinach Fritters with Tomato Chutney

Lamb Tikka Masala (Grilled Marinated Lamb Kebabs removed and simmered in an Garam Masala Spiced Creamy Tomato Sauce)

Tandoori Prawns with Kichiri (Rice and Red Lentil Pilaf) and

Spiced Cucumber Raita

Spiced Mango Lassi


*FNDP—French Bistro Dining                                 

Friday, May 25 at 6 pm

Bistro Salad with Bacon, Tomatoes and Seared Scallops

Provencal Pork Tenderloin Braised with Tomatoes, Capers, Olives and Fresh Rosemary

Roasted Asparagus and Celery Root and Gold Potato Puree with Fresh Herbs

Moist Almond Cake with Strawberries and Almond Whipped Cream


*Local San Diego Bounty #2— Seafood and Shellfish                                           

Tuesday, May 29 at 10:30 am     

This class will pull together local shellfish and seafood to create delicious dishes that San Diegans can be proud of.  Depending on availability some changes in the menu may be necessary but Phillis will make sure it’s all tasty!

Mussels Marinara with Fresh Tomatoes and Basil and Ciabatta Toasts

San Diego Cioppino with Local Seafood in a Fresh Pepper and Tomato Chipotle Broth

Halibut in a Sicilian Sauce with Tomatoes, Olives, Raisins, Pine Nuts and Capers

Steamed White Sea Bass with Pineapple-Orange Soy Sauce

Lemon Shortcakes with Fresh Berries and Cream



Thursday, May 31 at 6 pm

Filet Mignon with Prosciutto Provolone and Mushroom Marsala Sauce with

Olive Oil Smashed Red Potatoes

Thyme Rubbed Rib Eye Steaks with Red Wine Sauce and Parmesan Polenta

Flat Iron Steak with Sweet S[ice Rub and Pomegranate Balsamic Glaze with

Saffron Paella Rice

Chimichurri Skirt Steak with Warm Roasted Sweet Potato and Black Bean Salad with Lime Cilantro Dressing




*Pacific Rim Dinner Party          

Tuesday, June 5 at 10:30 am

Ginger Chicken Pot Stickers with Spicy Mango Sauce

Asian Slaw with Shredded Vegetables and Greens with Sesame Soy Dressing

Spice Rubbed Salmon with Blackberry Ginger Port Sauce

Wasabi Spinach Mashed Potatoes

Butterscotch Ginger Macadamia Tart with Ice Cream and Chocolate Sauce


*California Wine Country Cooking                

Thursday, June 7 at 6 pm

 Prosciutto and Fresh Mozzarella Pizza Topped with Arugula Salad and

Pine Nuts

Asparagus Pesto on Broiled Lemon Salmon Filets

Lemon-Basil Grilled Chicken Breasts with Tomato, Cucumber and

Basil Beurre Blanc

Pork Tenderloin with Red Grape and Dried Apricot Chutney

Lemon Panna Cotta with Blueberry Sauce


*FNDP—Vegetarian Dining                            

Friday, June 8 at 6 pm

Create this vegetarian or vegan entertaining meal for your friends and family.  It’s fancy, it’s fun and will please everyone.

Zucchini Ribbons with Roasted Tomato Vinaigrette, Arugula and Feta Cheese

“Beefless” Wellingtons with Mushrooms Wrapped in Puff Pastry

Broccoli and Cauliflower Mold with Mustard Sauce

Vegan Chocolate Cake with Coconut Ice Cream and Raspberries


*Stress-Free Make-Ahead Dinner Party                            

Tuesday, June 12 at 6:30 pm

Spinach Salad with Red Onions, Dried Cherries, Pine Nuts and

Honey Mustard Balsamic Dressing

Chicken Saltimbocca Rolls with Mushroom Marsala Sauce

Baked Parmesan Polenta

Lemon Curd Tiramisu with Limoncello


*Easy Moroccan Dishes #3                           

Thursday, June 14 at 10:30 am

 Saffron Chicken Tagine with Quick Preserved Lemons and Green Olives

Lamb Kebabs with Harissa Yogurt Sauce

Apricot Almond Couscous with Fresh Mint

Warm Carrot and Spinach Salad with Honey Orange Dressing

Walnut Date Cake with Fresh Orange Slices and Orange Honey Cream


*Q&E Lunch—Summer BBQ                         

Tuesday, June 19 at 11:30 am

rilled Chicken Breasts on a bed of Garlic Polenta with Black Beans Topped with

Fresh Corn, Zucchini and Tomato Sauté with Pepper Jack Cheese

Mexican Cinnamon Chocolate Torte with Cinnamon Spiced Cream


*Speedy Summer Entrees                                       

Thursday, June 21 at 6 pm

Pacific Rim Chicken Burgers with Ginger-Lime Mayonnaise

Indian Spice-Rubbed Grilled Flank Steak with Tangy Garam Masala Sauce

Grilled Halibut with Fresh Pineapple Sambal (Spicy Relish)

Blackened Chicken Breasts with Cajun Tartar Sauce

S’mores Cookie Bars with Marshmallow Crème and Milk Chocolate Filling


*FNDP—Summer Dining on the Patio            

Friday, June 22 at 6 pm

Roasted Eggplant and Pepper Salad with Pesto Dressing

Shrimp, Feta and Tomatoes with Fresh Oregano and Penne al Fresco

Focaccia with Marinated Artichoke Hearts, Garlic and Asiago Cheese

Blueberry Lemon Tart with Almond Crust


*Scanpan Event                                                      

Saturday, June 23  


*Local San Diego Bounty #3--Tomatoes and Corn                       

Tuesday, June 26 at 10:30 am

This class will pull together local tomatoes and corn to create delicious dishes that San Diegans can be proud of.  Depending on availability some changes in the menu may be necessary but Phillis will make sure it’s all tasty!

Corn on the Cob with Garlic and Parmesan Cheese

Penne with Fresh Tomatoes, Basil and Fresh Mozzarella

Bacon and Heirloom Tomato Tart with Cheddar Topping

Grilled Mole-Rubbed Steak Salad with Tomato, Corn and Avocado Relish and

          Poblano Cilantro Vinaigrette

Tuscan Grilled Chicken Breasts on Creamy Polenta with Charred Corn and

Fresh Tomato Vinaigrette


*Light and Healthy Summer Cooking            

Thursday, June 28 at 6 pm

Quinoa, Garbanzo Bean and Spinach Salad with Spanish Smoked Paprika and

Sherry Vinegar Dressing

Curried Cilantro-Lime Fish with Watermelon and Sweet Onion Salad with Fresh Mint and Feta Cheese

Greek Spice Marinated Chicken Breasts with Herbed Cucumber and

Tomato Yogurt Sauce

Spanish Style Brined Pork Tenderloin on the Grill with

Catalan Spinach with Golden Raisins and Pine Nuts

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• Dec. 5, 2011 - Recipe of the Week #12

I made this tonight and wanted to add a couple of changes I made. Instead of the yellow pepper I used diced poblano chilies and I added an 8 oz. can of sliced ripe black olives.  So delicious and it freezes well too!


White Bean Chili with Turkey or Chicken,

Yellow Peppers, Chilies and Corn

Serves 6.


1 T. olive oil

1 cup chopped onion

1 yellow bell pepper, diced

1 T. minced fresh jalapeno chili

1 1/2 tsp. ground cumin

1-14 oz. can cream-style corn

1-7 oz. can diced green chilies

1 cup turkey or chicken broth

1 cup heavy whipping cream

1-15 oz. can small white beans, rinsed and drained

2 cups shredded cooked turkey or chicken

Salt and pepper to taste

1 1/2 cups shredded white cheddar cheese, divided use



1. Heat olive oil in a large pot over medium high heat. Add onion, yellow pepper and jalapeno and cook, stirring often, for 3 to 4 minutes or until softened. Add cumin, creamed corn, canned chilies, broth and cream. Bring to a boil, stirring occasionally.



2. Lower heat and stir in beans and simmer, covered, stirring occasionally, to blend flavors, about 10 minutes. Stir in turkey or chicken and season with salt and pepper to taste. Heat about 1 minute to warm turkey or chicken. Stir in 1 cup of the cheese, stirring until melted. Serve topped with remaining cheese sprinkled on top.

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• Nov. 14, 2011 - Thanksgiving Recipes

I'm getting excited about Thanksgiving--are you?  Here are a few more of my favorites this time of year including this week's Recipe of the Week #10--enjoy!


AND ORANGE ZEST             Serves 8 to 10.
5 T. extra-virgin olive oil
1/4 cup pomegranate molasses
2 T. red wine vinegar
1 T. minced fresh rosemary
2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
5 medium red onions, peeled, each cut into 8 wedges through core,
     with some core still attached to each piece
2/3 cup fresh pomegranate seeds
1 T. chopped fresh Italian parsley
2 tsp. finely grated orange peel
1. For onions, preheat oven to 425 degrees. Line large rimmed baking sheet with foil. Whisk olive oil, pomegranate molasses, vinegar, rosemary, salt and pepper in a large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes.
2. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, about 25 minutes longer. Remove from oven. (Can be made
3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350 degree oven before serving, if desired.)
3. For gremolata, mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.  

TURKEY STOCK                                         

Makes 5 to 6 cups.

3 T. vegetable oil

Neck, heart and gizzard reserved
       from turkey
3 cups chopped onion with skins
2 cups chopped carrots
1 cup chopped celery with leaves
6 cloves garlic, peeled
4 sprigs fresh thyme
2 small bay leaves
6 black peppercorns
7 cups unsalted chicken broth

Heat oil in large pot over medium high heat. Add turkey parts and sauté until brown, about 10 minutes. Add onions, carrots, celery, garlic, thyme, and bay leaves; sauté until brown about 12 minutes. Add broth and bring to a boil. Skim the fat and foam from the top; reduce heat and partially cover pot and simmer until liquid is reduced to 6 cups, about 2 hours. Cool 1 hour, strain and remove all fat. Cover and refrigerate up to 2 days. (Any leftover stock may be frozen.)

LEEKS AND FRESH HERBS                      
Serves 10 to 12.
1 lb. white bread, cut into 3/4-inch
    cubes (about 12 cups)
1 1/2 lbs. sweet Italian sausages,
     casings removed
1/4 cup unsalted butter
2 cups sliced leeks (white and pale
    green parts only; 2-3 leeks)
1 cup chopped onions
2 cups chopped celery with leaves

1/2 lb. sliced crimini mushrooms


1 tsp. dried thyme


2 T. chopped fresh sage
1 T. chopped fresh rosemary
1/3 cup chopped fresh parsley
2 eggs, beaten to blend
1 1/3 cups (about) canned low-salt
    chicken broth or turkey stock


1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

 2. Sauté sausage in heavy large nonstick skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet.
3. Melt butter in same skillet over medium-high heat. Add leeks, onions, celery, mushrooms and thyme to skillet; sauté until leeks and mushrooms soften, about 10 minutes. Mix in fresh sage and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
4. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix eggs into stuffing and then add enough broth to make a fairly wet mixture. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. If you like crispy topped stuffing, uncover and bake until top is golden brown, about 10 minutes.
Make-Ahead Garlic Mashed Potatoes 
Serves 8 to 12.
5 pounds russet potatoes, peeled and quartered
10 large cloves garlic, peeled
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1-1/2 to 2 cups sour cream
Salt and pepper to taste
1. Place potatoes and garlic cloves in a large
pot and cover with cold water. Bring to a
boil and add 1 teaspoon salt to the water.
Cook potatoes until fork tender, about 15
minutes longer.
2. Place butter, cream cheese and 1 cup sour
cream in the bottom of a large bowl. Drain
potatoes and garlic and let air dry for 5
minutes. Press potatoes and garlic through a
ricer into the bowl on top of the other
ingredients. Stir to combine until smooth
adding more sour cream as needed. Season
to taste with salt and pepper.
3. Mashed potatoes may be served
immediately or transferred to a buttered 4-
quart casserole. Cool to room temperature and
then refrigerate, covered with foil, for up to 48
hours. Bake, covered, at 350°F for 40 to 45
minutes or until very hot. (Serves 8 to 10)
6 T. unsalted butter, divided use
1/2 lb. shallots, thinly sliced
Coarse salt and pepper to taste
2 T. balsamic vinegar
4 tsp. sugar
1 T. salt
2 lbs. thin green beans
Salta and pepper to taste

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse salt and pepper to taste. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Shallots may be cooked the day before.)
2.  Bring a large pot of water to a boil and add the salt. Add the green beans and boil 3 to 4 minutes or until just tender and still bright green. Drain and rinse in cold water. (Beans may be cooked the day before.) 
3. Melt remaining 3 T. butter in a large skillet over medium high heat. Add the green beans and cook and toss until heated through, as much as 10 minutes.   Add shallots and heat through; season with salt and pepper and serve immediately.
   (The best filling of all time!)                                         
Serves 6 to 8.
1 1/3 cups flour
1 T. sugar
½ tsp. salt
6 T. chilled unsalted butter, cut
 into ½ inch pieces
2 T. chilled Crisco, cut into
   ½ inch pieces
3 T. (or more) ice water
2/3 cup golden brown sugar
½ cup granulated sugar
2 T. flour
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. fresh ground nutmeg
1 ½ cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup whipping cream

1. To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes. 
2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold. 
3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.
4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream.


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• Nov. 13, 2011 - Boys and Girls Club Holiday Class 12/2011


Phillis Carey’s Fall Classes—September thru December 2011
Center for a Healthy Lifestyle at the
Solana Beach Boys and Girls Club
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
To register, email (phillis@philliscarey.com) or call Phillis (760-942-1756
Champagne and Chocolate Entertaining     
Monday, Dec. 12   6 to 8 pm               $54
Easily prepare a fabulous, but mostly make ahead, holiday extravaganza for guests this year or for your family Christmas dinner. Sparkling Wine will be served!
Chestnut Soup with Blackberry Balsamic Swirl topped with Seared Scallops and Chives 
 Individual Beef Wellingtons with Prosciutto and Duxelles filling and
        Green Peppercorn Sauce
 Mustard Cream Roasted Potatoes
 Shredded Brussels Sprouts with Pine Nuts
 Chocolate Cappuccino Hazelnut Torte with Bailey's White Chocolate Sauce
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Welcome to my weblog. Here you can find class listings for all my classes and recipes too. Scroll through the entries or simply click on a category to take you to a particular topic or cooking school. You can also click on a link below and go directly to that school's website to sign up for classes. TO SIGN UP TO RECEIVE NOTICE OF A NEW BLOG UPDATE PLEASE SEND YOUR EMAIL ADDRESS TO Phillis@PhillisCarey.com.


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