Recipe of the Week--Thai Pineapple Yellow Curry with Rotisserie Chicken!

PHILLIS CAREY'S RECIPE OF THE WEEK NEWSLETTER

Phillis Carey's

MEDITERRANEAN

CRUISE

around the Adriatic

and Aegean Seas

October 16 to 25, 2020 from Athens to Venice

Cruise the around the Adriatic and Aegean Seas stopping in 9 ports, sampling the sights and cuisine along the way. Experience the sparkling seas as we cruise the Greek Isles and more. Come prepared to enjoy and experience this special part of the world from your luxury stateroom aboard Oceania’s Ship, The Marina!

We've got a great group going but you could be part of this group if you sign up soon!

We have plans in process for a pre-cruise culinary experience in Athens and 2 culinary tours while on the cruise, just for our group!

Cruise from Athens to Venice visiting the following ports:

In Greece: Athens (Pireaus), Rhodes, Santorini, Katakolon and Corfu

In Italy: Vanice

In Turkey: Ephesus

In Montenegro: Kotor

In Croatia: Zadar

Click here for the cruise flyer!

Click here for the Cruise Itinerary and more Information.

Full refund for any payments made is available until June 7, 2020.

For info: Call or email Erin :

(858) 829-7267

erin@grandjourneys.com

There will also be an optional Special 3 day Pre-Adventure in Athens for our group!

More information to come about this as

rates become available.

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Recipe of the Week Email

October 10, 2019

I keep thinking it's fall but then the weather tells us to prepare for Santa Ana winds and temperature over the next few days! Hope you don't lose power where you are!

I must admit even though it has been beautiful in San Diego these last couple of weeks I am enjoying the cooler nights! It makes me think of soups and chilies and such. I've added a recipe this week for my favorite Thai Curry recipe--Yellow Coconut Chicken Curry made in Rotisserie Chicken class. It's meant to be quick and easy so the recipe makes use of Thai Kitchen's Red Curry Paste which is happily available in most grocery stores, at least locally!

Start with Virgin Coconut Oil (the virgin kind that tastes like coconut) and saute the curry paste mixed with turmeric--hence the Yellow Curry Paste. After that, it's just add and simmer. So easy and so delicious.

Last Monday, I enjoyed a really fun experience of making an apple pie in Julian. Julian is Apples in San Diego. I joined in with a cooking group who were lucky enough to meet at Mom's Apple Pie (there production area in Wynola, CA) just outside of Julian and we each made our own pies. I chose Apple Cherry Pie for my pie.

We each made our own pie crust by hand and then filled it and topped it--mine was a crumb topping--my fav! Then off to lunch while the pies baked.

We ate nearby at Jeremy's on the Hill--though it wasn't on a hill??. A really nice spot with tasty food. My favorite were the Ponzu Brussels Sprouts but the burger was good too!

I managed to eat one slice of my pie before I passed it along to the family! You can eat downtown Julian at Mom's for great Burgers and Pies too!

Also, last week I did a demo at Baker and Olive in Encinitas. Making use of their great products is always easy. I made a Roasted Squash and Arugula Salad with a Pomegranate Balsamic and Lemon Oil Vinaigrette--amazing!

I also used Charter Oaks's Peach Chutney for my Peach Chutney Chicken Recipe. Only 5 ingredients makes for a quick fix dinner for family or company! I'm loving that that Baker and Olive is carrying Charter Oak Peach Chutney now along with their other products. I've included this recipe today as well!.

I have had a few cancellations for the Sensational Salmon class on 10/22 in La Jolla at 11:30 am. If you are interested, let me know asap!

Keep cooking but stay cool--Until next time, Phillis Carey

______________________________________

Spicy or Mild

THAI YELLOW PINEAPPLE CURRY WITH CHICKEN, RED PEPPER, SNAP PEAS AND MINT

Serves 4.

2 to 3 T. red curry paste

(Thai Kitchen Brand)

1 tsp. turmeric

3 T. coconut oil

1-15 oz. can coconut milk

3/4 cup vegetable or chicken broth

1-8 oz. can crushed pineapple in juice

3 T. fish sauce

1 T. golden brown sugar

4 Thai lime leaves

2 to 3 cups shredded Rotisserie Chicken

2 T. fresh lime juice

1/2 cup slivered snap peas

1/2 cup red bell pepper, in 2-inch thin strips

1-20 oz. can pineapple chunk s in juice,

drained

3 T. thinly sliced green onions

3 T. shredded fresh mint leaves

Cooked jasmine rice

1. Stir curry paste and turmeric together. Heat coconut oil in a 4-quart saucepan over medium heat. Stir in curry-turmeric paste and cook, stirring constantly, until very fragrant, about 1 minute.

2. Stir in coconut milk, broth and then the crushed pineapple, fish sauce, sugar and lime leaves. Bring to a simmer and cook for about 3 minutes.

3. Stir in chicken, lime juice, snap peas, red pepper and pineapple chunks about

2 T. each of the green onion and shredded mint and heat through. Continue to simmer over medium heat until curry is heated through, about 3 minutes. Ladle into serving bowl and sprinkle with remaining green onion and mint. Serve with Jasmine rice on the side to add to the curry.

Tip: Lime leaves area available fresh at Asian grocery stores like 99 Ranch in Kearny Mesa or other areas. They freeze well for at least 6 months. Use straight out of the freezer.

PEACH CHUTNEY CHICKEN

SUPREMES

Serves 4.

4 boneless skinless chicken breasts

Salt and pepper to taste

2 T. Butter Extra-Virgin Olive oil or unsalted

butter

2/3 cup Charter Oak Peach Chutney

(other chutneys will work but this is the

best for this recipe)

1/2 cup heavy whipping cream

3 T. sliced green onion tops

1. Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2-inch thickness. Season with salt and pepper to taste.

2. Melt butter in a large heavy skillet over medium high heat. Add the chicken and cook 2 minutes per side to brown lightly.

3. Stir together the chutney and cream. Pour over chicken and bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes or until chicken is cooked through, turning over once to coat with sauce. Serve sprinkled with green onion tops.

Click here for a printable version

of this recipe.

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.

Phillis Carey Cooks!!

FALL/WINTER

COOKING CLASSES 2019-2020

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 and leave a message

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

ALL CLASSES are $55 each.

CLICK HERE FOR A PRINTABLE LIST OF CLASSES

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

Cancellations do occur and Phillis is happy to fill them 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

SHORTCUT COOKING—ROTISSERIE CHICKEN

Monday, October 7 at 6 pm in Encinitas

Tuesday, October 8 at 11:30 am

in La Jolla

Chicken and Bacon Pasta Carbonara with

Peas;

Thai Yellow Pineapple Curry with Chicken,

Red Pepper, Snap Peas and Mint;

White Chicken, Spinach and Artichoke

Lasagna;

Chicken Tortilla Soup with Fire-Roasted

Tomatoes, Corn and Black Beans;

Gingerbread Cookie Bars with Caramel

Buttercream Frosting.

SENSATIONAL SALMON

Monday, October 21 at 6 pm in Encinitas

Tuesday, October 22 at 11:30 am

in La Jolla

Smoked Salmon, Pea, Arugula and Crispy

Prosciutto Salad with Lemon Vinaigrette;

Tropical Roasted Salmon with Ginger,

Pineapple and Sesame Seeds;

Slow-Roasted Whole Salmon Fillet with

Sicilian Olive, Lemon, Caper Sauce;

Creamy Lemon and Garlic Salmon Sauté

with Fresh Dill;

Lemon Ricotta Cookies with Lemon Glaze.

A BIT FANCY—HOLIDAY RECIPES

Monday, October 28 at 6 pm in Encinitas

Tuesday, October 29 at 11:30 am

in La Jolla

Butternut Squash Risotto Topped with

Garlic Sage Shrimp;

Pear and Thyme Brined Turkey Breast

and Gravy with Cranberry Sausage

Dressing;

French Onion Chicken Breast Sauté with

Crème Fraiche Mashed Potatoes;

Caramel Pecan Cheesecake with a

Cinnamon Crumb Crust.

GREEK-INSPIRED FALL FLAVORS

Monday, November 4 at 6 pm

in Solana Beach

Baked Feta with Fresh Oregano, Tomatoes

and Pita Wedges;

Zucchini Phyllo Pie with Yogurt Dill Sauce;

Sheet-Pan Roasted Greek Chicken with

Potatoes, Artichokes and Tzatziki Sauce;

Roasted Salmon with Greek Feta, Cherry

Tomato, Dill and Kalamata Olive Topping

and Lemon Dill Rice Pilaf;

Greek Yogurt Panna Cotta with Honey and

Toasted Walnuts.

COMPANY’S COMING—LET’S CELEBRATE

Monday, November 11 at 6 pm

in Encinitas

Tuesday, November 12 at 11:30 am

in La Jolla

Warm Brussels Sprout and Bacon Salad with

Apples, Pecans and Manchego Cheese;

Spiced Beef Tenderloin with Cranberry

Ginger Mango Chutney;

Yellow Sweet Potato Gratin with Parmesan

Cheese;

Roasted Green Beans and Red Onions with

Orange Gremolata;

German Chocolate Pecan Pie with Flaky

Crust.

COCKTAILS AND HORS D’OEUVRES

Monday, November 18 at 6 pm

in Encinitas

Tuesday, November 19 at 11:30 am

in La Jolla

Grand Marnier Champagne Cosmo;

Apple Cider and Brandy Cocktail (Sidecar

with Cider);

Creamy Greek Fondue with Feta, Dill, Olives

and Tomatoes with Pita Crisps;

Holiday Bacon Wrapped Dates with Cream

Cheese, Dried Cranberry and

Candied Pecan Filling;

Ham and Cheese Feuilleté (Ham and

Cheese Stuffed Puff Pastry);

Artichoke and Shrimp Tiropetes (Phyllo

Triangles);

Espresso Martini 4-Layer Chocolate Cake

with an Espresso Cream Cheese Frosting

and Kahlua Drizzle.

HOLIDAY CHRISTMAS DINNER

Monday, December 2 at 6 pm in Encinitas

Tuesday, December 3 at 11:30 am

in La Jolla

Creamy Mushroom Soup with Fresh Thyme

and Parmesan Crisps;

Dried Porcini and Black Pepper Rubbed

Beef Rib Roast au Jus;

Creamy French Onion Mashed Potatoes;

Holiday Roasted Brussels Sprouts and

Carrots with Balsamic, Fresh Herbs and Dried Cranberries; Dark Chocolate Souffle

Roll with Candy Cane Cream Filling.

HOLIDAY BRUNCH DISHES

Monday December 9 at 6 pm

in Encinitas

Tuesday, December 10 at 11:30 am

in La Jolla

Tequila Sunrise Mimosas;

Buttermilk Pancakes with Roasted

Strawberries;

Baked Croque Madame with Ham and

Gruyere Cheese;

Mid-Western Breakfast Pizza with White

Sauce, Sausage, Hash Browns and

Cheese;

Broccoli, Bacon and Cheddar Baked Frittata

with Buttermilk Ranch Dressing Drizzle;

Chocolate Pecan Scones with Orange

Butter.

GOOD LUCK ITALIAN NEW YEAR’S EVE PARTY

Monday, December 16 at 6 pm

in Encinitas

Tuesday, December 17 at 11:30 am

in La Jolla

Antipasti Salad with Marinated Red Onions,

Roasted Marinated Artichoke Hearts,

Salami, Olives and Roasted Peppers with

a Red Wine Vinegar and Oregano

Dressing;

White Risotto Cakes with Pesto Cream and

Seared Shrimp

Big Pot of Lentils with Italian Sausage;

Quick Rosemary and Garlic Focaccia;

Sweet Wine and Grape Citrus Cake with

Limoncello Cream.

COOL WEATHER SOUPS

Monday, January 6 at 6 pm in Encinitas

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

Chicken Pot Pie Soup with Pastry Crust

Crisps;

Mexican Street Corn Soup with Shrimp and

Bacon, Cotija Cheese and Cilantro;

Chicken Cordon Bleu Chowder with Ham,

Potatoes and Swiss Cheese;

Creamy Tomato Tortellini Soup with Spinach

and Parmesan Cheese;

Snickerdoodle Cheesecake Cookie Bars.

WINTER COMFORT FOODS

Monday, January 20 at 6 pm

in Encinitas

Tuesday, January 21 at 11:30 am

in La Jolla

Bacon and Onion Focaccia Tart;

Chicken Cordon Bleu Lasagna with Ham

and Swiss;

Pork Tenderloin with Creamy Mustard and

Bacon Sauce on Cheesy Grits;

Chicken Chile Verde with Tomatillos, Poblano Chilies and White Beans;

Nutella Mascarpone Pie with Chocolate

Crumb Crust and Hazelnuts.

SIMPLE AND DELICIOUS ENTREES FOR 2020

Monday, January 27 at 6 pm

in Solana Beach

Tuesday, January 28 at 11:30 am

in La Jolla

Roasted Poblano, Sausage and Corn Soup;

Mediterranean Fish en Papillote (Wrapped in Parchment) with Artichoke Hearts,

Kalamata Olives and Capers;

“Tastes like Porchetta” Sautéed Fennel Chicken Breasts with Bacon Herbed Topping;

Italian Braised Pork Tenderloin with Quick Tomato Sauce on Polenta Cacio e Pepe;

Salted Caramel Sheet Cake with Brown Sugar Buttercream Frosting and Caramel Drizzle.

VALENTINE’S DAY DINNER

Monday, February 3 at 6 pm in Encinitas

Tuesday, February 4 at 11:30 am

in La Jolla

Warm Butter Poached Shrimp Salad with

Tangelos, Butter Lettuce

and Tarragon Citrus Dressing;

Beef Wellington Tarts with Port Mushroom

Sauce ;

Individual Potato Gratins with Garlic-Herb

Cheese;

Asparagus with Dijon Mustard and Fresh

Thyme;

Personal-Size Chocolate Pavlovas Filled

with Dark Chocolate Pastry Cream.

For more info or to learn more about Phillis Carey,

Visit her website: phillis-carey.blogspot.com