Spaghetti Squash Carbonara and St. Patrick's Day Recipes--from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

March 10, 2019

Hi all--how was the time change or you this morning? I'm still not sure what time it is except that it's way later than I think it is.

By now you know that my new class schedule is out for May, June and July. You should have received that email a few day ago. Thank you so much to those of you who have already signed up for these future classes. There's still plenty of room so please check out the menus below and see if something looks interesting.

As you know it's almost time for my Sicily Trip. I leave on April 1 for 3 weeks! I can't believe it's almost here. A week ago Diane, Merlene and I gathered a few of the local tour attendees together for a meet and greet. There was food, of course, and it was fun to get a chance to see at least a few of the people we'll be touring with.

Do you North Coastal San Diego people know about The Heritage Ranch. It's right next to the San Diego Botanical Gardens (formerly know as Quail Gardens) in Encinitas. For some reason I had never stopped there until last week. What a lovely spot with many events and opportunities for children and adults.

I'm going to be involved cooking for a Farm to Table Dinner there are on Saturday, May 18th. It is a fund raiser for a new flower/plant exhibit that is opening that day. Watch for more information and how to sign up for this fun event. Lots of food, wine and music!

Are you all ready for St. Patrick's Day next weekend. Here's the link to a couple of recipes from a past newsletter to help you with your menu planning. I just love corned beef and feel we really should eat it more often!

I've chosen my favorite recipe so far this year to share with you-- Baked Spaghetti Squash Carbonara! I love this and it makes a bunch so you can eat it for a couple of days if you like leftovers. It's also baked so you can make it ahead and bake it later--perfect. It's low carb and pretty rich but you can actually drain off most of the bacon fat and leave out the cream and increase the ricotta cheese for a lighter version. It's just as good. Do try this!

Until next time, Phillis

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PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey

and it’s a guarantee!

More details-- click here.

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CALLING ALL VOLUNTEERS!!!

I am looking for a few more volunteers to help out in my cooking classes in Encinitas, Solana Beach and La Jolla, CA.

If you live in the area, enjoy cooking and think this might be something you would like to do let me know.

For helping out my Volunteer Assistants receive a copy of the class recipes and samples (and usually more) of all the food cooked in the class. It's fun but it's also work. Here is more info.

Right now I need assistant for the following dates:

Tuesday, 3/18 One Pan Suppers in Encinitas

Monday, 3/25 Spring High Tea in Encinitas

Monday, 4/29 Surprise Recipes from Italy

in Encinitas

Baked Spaghetti

Squash Carbonara

BAKED SPAGHETTI SQUASH CARBONARA WITH BACON, RICOTTA, PARMESAN AND CREAM Serves 8.

1 medium spaghetti squash

(about 3 1/2 pounds)

2 tsp. olive oil

8 oz. bacon, diced

3/4 cup diced onion

4 large eggs

1/2 cup ricotta cheese

1/4 cup whipping cream

1 1/4 cups Parmesan cheese, or mix

of Parmesan and Pecorino, divided use

1 tsp. salt

1 tsp. freshly ground black pepper

1. Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Brush flesh with olive oil. Place cut sides down on a parchment-lined baking sheet; roast in the oven until tender but not mushy, about 45 minutes.

2. Cook the bacon in a heavy skillet over medium heat until the edges crisp. Add the onions and cook until soft and beginning to brown, 5 to 6 minutes. Remove from the heat.

3. Whisk the eggs in a large bowl, then whisk in the ricotta and cream. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.

4. When the squash can be easily pierced with a fork, remove it from the oven and reduce the heat to 375 degrees. Remove and cool. When cool, scrape the flesh with a fork to create spaghetti-like strands. You should have about 6 cups total.

5. Mix the squash strings into the egg-and-onion mixture. Spread in a 9 x 13 inch oiled baking dish and top with the remaining 1/4 cup of cheese. Bake until set and golden-brown on top, about 45 minutes. Make ahead: The casserole can be assembled in the baking dish up until the final bake and refrigerated overnight. (about 4g net cards per serving)

Click here for a printable version

of this recipe.

Phillis Carey's online Cookbooks and

Recipe Collections

are available for

purchase

Click here to purchase any of these.

Fast and Fabulous Chicken Breasts $9.99

Fast and Fabulous Entertaining Menus $9.99

Phillis' Recipe Collections are also available.

20 to 30 recipes for only $4.99

Fabulous Soups for All Seasons

Summer Grilling

25 Chocolate Desserts

20 Holiday Appetizers

Click here to purchase any of these.

~~~~~~~~~~~~~

Phillis Carey Cooks!!

MAY, JUNE JULY CLASSES 2019

Click here for a printable version of the classes.

To register for classes,

email to philliscarey@aol.com (best method)

or call (760) 942-1756

No need to pay ahead—Payment is due at the class!

ALL CLASSES are $55 each.

Never hesitate to add yourself to the waiting lists for these classes.

There are cancellations that Phillis is happy to fill from the waiting list.

Also, sometimes a class with a long waiting list will be repeated.

Class Locations:

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

MEDITERRANEAN FAVORITES

WITH A TWIST

Monday March 18 at 6 pm in Solana Beach

Full, waiting list available

Saffron Chicken Bouillabaisse with Smoky

Rouille Toasts;

“Rosa di Parma” Pork Tenderloin Stuffed with

Prosciutto and Parmesan in a Marsala Sauce;

Sheet Pan Paella with Shrimp, Tomatoes,

Peppers and Peas;

Chermoula Broiled Salmon with Pistachio and

Chickpea Couscous;

Orange Catalana Cream with Burnt Sugar and

Sweet Oranges.

ONE PAN SUPPERS— NEW CLASS!

One Sheet Pan or One Skillet

Tuesday, March 19 at 6 pm in Encinitas

Full, waiting list available

“Better Than Lasagna” 5-Cheese and

Sausage Ziti al Forno;

Sheet Pan Chicken Parmesan with

Spaghetti Squash;

Skillet Sour Cream Chicken Enchiladas;

Sheet Pan Ranch-Seasoned Pork Tenderloin,

Potatoes and Green Beans;

Donut Bread Pudding with Rum Sauce.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)

Monday, March 25 at 6 pm in Encinitas

3 spots available

Tuesday, March 26 at 11:30 am

in La Jolla

Full, waiting list available

Sandwiches: Shrimp Salad Finger Sandwiches with Capers; Benedictine (Cucumber and Dilly Cream Cheese) Sandwiches; Almond Bacon Cheese Crostini; Caramelized Onion, Gruyere and Walnuts Tarts;

Scones: Apricot Ginger Cream Scones with Mock Devonshire Cream;

Sweets: Mini Lemon Tarts with Cream Cheese Pastry; Glazed Raspberry Shortbread Strips; Fresh Strawberry Cheesecake-Filled Bites.

SURPRISE RECIPES FROM MY TRAVELS IN ITALY

Phillis will prepare several recipes she learns on her April travels through Italy.

Monday, April 29 at 6 pm in Encinitas

Full, waiting list available

Tuesday, April 30 at 11:30 am in La Jolla

Full, waiting list available

MARVELOUS MAY ENTREES

Monday, May 6 at 6 pm in Encinitas

Tuesday, May 7 at 11:30 am in La Jolla

Roasted Chicken Breasts and Artichoke Hearts

with Green Goddess Dressing;

Cajun Butter Bourbon Pork Tenderloin;

Sheet Pan Maple Dijon Salmon with Potatoes

and Asparagus;

Balsamic Glazed Roasted Chicken Thighs and

Broccoli;

Strawberries and Cream Sheet Cake with

Strawberry Cream Cheese Frosting.

SENSATIONAL SHRIMP

Monday, May 13 at 6 pm in Solana Beach Tuesday, May14 at 11:30 am in La Jolla Shrimp Bisque with Corn and Scallions;

Bloody Mary Shrimp Sauté with Bacon and

Cherry Tomatoes;

Spring Green Pea Risotto with Lemony Seared

Shrimp;

Shrimp with Tomatoes, White Beans and

Roasted Garlic Herb Pesto;

Lemon Tiramisu with Lemon Curd and

Limoncello.

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MORE SURPRISE ITALIAN RECIPES FROM PHILLIS’ TRAVELS IN BOLOGNA

Monday, May 20 at 6 pm in Encinitas or Tuesday, May 21 at 11:30 am in La Jolla

FLAVORFUL LOW CARB COOKING

Monday, June 3 at 6 pm in Encinitas

Tuesday, June 4 at 11:30 am in La Jolla

Zucchini Basil Soup with Prosciutto Crisps; Grilled Spiced Skirt Steak with Avocado

Chimichurri;

Loaded Cauliflower Salad with Eggs, Bacon,

Pickles and Green Onions;

Fanfare Chicken Florentine with Spinach and

Bacon;

Blueberry Cobbler with Lemon and

Buttery Pecans.

CALIFORNIA FRESH

Monday, June 10 at 6 pm in Solana Beach Tomato Strawberry Gazpacho with a

Bit of Spice;

Fish Tacos with Watermelon Lime Salsa,

Avocado and Chipotle Aioli;

California Avocado and Chicken Flatbread with

Bacon, Tomatoes and Feta Cheese with a

Cilantro Crema Drizzle;

Red-Wine Marinated Flank Steak with Grilled

Zucchini, Balsamic Cherry Tomatoes with a

Basil Pesto Drizzle with

Roasted Garlic-Parmesan Zucchini and Tomato

Spiral Gratin;

Brown Sugar Blueberry Shortcakes with

Russian Cream.

SUMMER SALAD SPECTACULAR

Monday, June 17 at 6 pm in Encinitas Tuesday, June 18 at 11:30 am in La Jolla Chopped Chicken and Bacon Caesar Salad

Topped Pizza with Creamy Caesar Dressing; Stetson Tossed Cobb Salad with Grilled Shrimp,

Pearl Pasta, Grilled Corn, Pepitas and Pesto

Buttermilk Dressing;

Grilled Pork Al Pastor Spinach Salad with Grilled

Pineapple, Black Beans, Red Onions,

Avocado, Crispy Tortilla Strips and

Chili Lime Vinaigrette;

Lemony Shortcakes with Blackberry Cassis

Compote and Lemon Whipped Cream.

SUMMER SAUCES ON GRILLED ENTREES

Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla Artichoke Bearnaise Sauce on Grilled Steak; Creamy Shiitake Mushroom and Rosemary

Sauce on Garlic Herb Chicken with

Creamy Grits;

Ancho Cherry BBQ Sauce on Grilled Pork

Tenderloins with California Cole Slaw;

Green Mustard and Arugula Cold Sauce on

Orange Marinated Salmon;

Strawberry Bavarian Cream Mousse.

FUN OUTDOOR GRILLING IDEA FOR INDEPENDENCE DAY

Monday, July 1 at 6 pm in Solana Beach Blackberry Pomegranate Sangria;

Red Wine Marinated Flank Steak Stuffed with

Prosciutto, Fontina and Basil with a Pesto

Cream Drizzle;

Basil Caper Salmon Burgers with

Caesar Slaw Topping;

Southern Style Smoky BBQ Ribs with Smoked

Paprika Rub and Molasses BBQ Sauce; Bacon and Macaroni Salad with Sweet Pickle

Relish and Roasted Red Peppers;

One Bowl Buttermilk Milk Chocolate Sheet Cake

with Chocolate Caramel Frosting.

SPEEDY SUMMER ENTREES

Monday, July 8 at 6 pm in Encinitas

Tuesday, July 9 in La Jolla

Avocado Chimichurri Bruschetta;

Grilled Flank Steak topped with Roquefort

Bacon Butter and Rice-Vermicelli Pilaf with

Walnuts;

Moroccan Spiced Scallops on Saffron

Creamed Corn;

Balsamic Soy Butterflied Grilled Pork Tenderloin

with Garlic Soy Aioli;

Greek Lemon and Oregano Grilled Chicken

Breasts with Tomato, Olive and Feta Salsa; Raspberry and Peach Melba Tiramisu.

For more info or to learn more about Phillis Carey,

Visit her website: phillis-carey.blogspot.com