Greek Shrimp with Spiced Tomatoes and Feta...the recipe is in this newsletter!

PHILLIS CAREY'S RECIPE OF THE WEEK NEWSLETTER

Phillis Carey's

MEDITERRANEAN

CRUISE

around the Adriatic

and Aegean Seas

October 15 to 25, 2020 from Athens to Venice

ONLY 12 DAYS LEFT FOR THE EARLY BIRD

SPECIAL

Early Bird Special

Extended

to September 30, 2019

Includes an extra $200 shipboard credit per stateroom booked

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!

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.

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

Recipe of the Week Email

September 18, 2019

I can't believe it's almost fall. Are you asking yourself, "Where did the summer go?" I know I am.

It's time to start thinking about apples, pears, pumpkins and squash of all kinds. In San Diego, it's still quite warm and will be for a while, I'm sure, but I had my first cup of hot tea this morning in months. It just felt right!

This week I'm sharing a delicious recipe for Greek Shrimp. It's easy and full of flavor. Be sure to use great canned tomatoes--I used Muir Glen Organic Diced Tomatoes with all the juices. They were perfect. There roasted tomatoes would also work well in this recipe.

Another point is to get sheep's milk feta cheese. It's creamy and less salty--perfect for this dish. Since Trader Joe's discontinued my favorite Pastures of Eden brand I've been scrambling to find a new one. French feta is always a good choice. For class I actually used the one from Costco, not my favorite (it's a bit dry) but it worked well for this dish.

It's so great to see my new classes are filling well for the Fall Winter Schedule. There still spots available though and the waiting list will often get you in when those holiday cancellations begin to roll in. Click here for the class list which includes the current spots available in each class.

I am thinking of adding a second class for these two:

11/11 Company's Coming--Let's Celebrate

12/2 Holiday Christmas Dinner

BUT I need more people to let me know they are interested by putting their names on the waiting list and then we'll see!

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

______________________________________

ONE DISH GREEK SHRIMP

GREEK SHRIMP WITH SPICED TOMATOES AND FETA ON ORZO

Serves 4.

4 T. extra-virgin olive oil

3/4 cup finely chopped shallots

4 garlic cloves, roughly chopped

1-28 oz. can diced tomatoes with juices

1 1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 tsp. ground cumin

1/2 tsp. crushed red pepper flakes or to taste

1 T. honey

1 1/2 lbs. extra-large shrimp, peeled and

deveined

6 oz. sheep’s milk feta cheese

3/4 tsp. dried oregano

2 T. roughly chopped fresh mint

Cooked Orzo

1. Preheat oven to 400°F. Heat the olive oil in a wide oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

2. Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

3. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Serve shrimp and sauce on a bed of cooked Orzo or just in a bowl.

Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent baking dish and proceed from there.

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