Phillis Carey's
Recipe of the Week Email
September 30, 2019

I want to thank all of you who signed up for my fall/winter classes. Many of my classes are full already and they don't start until mid-November. This makes it a bit easier for me to leave town on my cruise, knowing that things are in place for a successful fall cooking class session.

Don't worry though--There are still some spots left in classes --I've noted those below in the list of classes. Also, don't hesitate to put yourself on waiting lists if you see a class that interests you. We are approaching the holiday season and from past experience I know that stuff comes up for people and they have to cancel a class here and there.

This was Quick Meals with Rotisserie Chicke n week in classes. While cooking up the Southwestern Stew I thought of another recipe from 2013 that uses rotisserie chicken and salsa verde so I've shared both recipes this week. When you are looking for something quick and very California-style, one of these might be just the thing.

You can't beat Costco's rotisserie chicken for $4.99. You should get 5 to 6 cups of chicken off each bird. That's 1 to 2 cups more than the grocery store chickens.

The Salsa Verde I like to use for these recipes is the one from Trader Joe's. It has just the right amount of spice, actually it's pretty mild but full of flavor and works well in both of these recipes.

I hope I've made your cooking week a bit easier. Enjoy these 2 recipes.
Enjoy your week, stay cool, don't get wet and cook up something new to share with your family and friends!

Until next time, keep cooking and eat well! Phillis

Click here for a printable version of this recipe.


QUICK SOUTHWESTERN CHICKEN AND
BLACK BEAN STEW WITH FRITO
AND CREMA TOPPINGS         
Serves 4 to 6.
1-16 oz. jar salsa verde
2 cups chicken broth
1-15 oz. can black beans, drained and rinsed
1-14 1/2 oz. can fire-roasted tomatoes
3 cups shredded Rotisserie chicken
1 tsp. ground cumin
Salt and pepper to taste
1 to 1 1/2 cups Fritos or corn chips
1/2 cup Crema Agria or sour cream
1/4 cup chopped cilantro

1. Place salsa verde in a large saucepan and cook over medium high heat, stirring occasionally, until mixture simmers and then 2 minutes longer. Stir in the chicken broth, black beans, tomatoes with juices, chicken and cumin. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Season with salt and pepper to taste.

2. Serve immediately topped with Fritos, Crema or Sour Cream and Cilantro.

TEX-MEX CHICKEN TORTILLA BAKE
WITH SALSA VERDE AND CORN       
Serves 4 to 6.
3 T. vegetable oil
1 1/2 cups diced onions
2 cloves garlic, minced
2 cups yellow corn kernels (fresh or frozen)
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. freshly ground pepper
1 tsp. salt
3 cups shredded cooked chicken
1/2 cup chopped cilantro
2 cup freshly grated Jack cheese
1 cup freshly grated Cheddar cheese
2 cups bottled mild or medium salsa verde  
8 corn tortillas
1 1/2 cups Mexican Crema Agria or sour cream
1-7-oz. can diced green chilies
 
1. Preheat oven to 350 degrees. Heat oil in a large deep skillet over medium high heat. Add the onions and cook until tender, 3 minutes. Stir in garlic, corn, paprika, cumin, pepper and salt. Toss in chicken and heat through. Remove from heat and stir in cilantro; set aside.
 
2. In a small bowl combine the jack and cheddar cheese. Spread 1 cup salsa verde on the bottom of an 8 x 8 inch baking dish. Top with 4 tortillas, overlapping as necessary. Spread half the Crema or sour cream evenly over the tortillas. Add 1/2 cup of the remaining salsa verde, 1 1/2 cups chicken filling, 1 cup of the cheese mixture and half of the green chilies.
 
3. Top with 4 more tortillas, the remainder of the Crema or sour cream, salsa verde and chicken filling, 1 cup of the cheese mixture and remaining green chilies. End with remaining cheese on top. Bake for 25 minutes or until hot and bubbly on the surface.        
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! It's the time of year to plan your holiday cooking class party--Phillis' dates
are limited.

If you have a gourmet group, a birthday dinner to plan, Bridal or Baby Shower, a club meeting or just a bunch of friends who enjoy food and like to get together around the holidays the demo classes are lots of fun. Treat everyone or have everyone share the cost. Make this a one-time event or plan classes monthly, bi-monthly or quarterly.

If you have a particular skill you want to learn or practice or if you want to brush up your cooking skills the hands-on classes are the way to go. These classes are limited to 4 people.

The theme of your class can be anything really--Holiday Dinner Party, Knife Skills, Easy Everyday Dishes, Grilling Techniques, Italian, French, Thai or Indian Cuisines, Cooking Fish or Chicken, Main Dish Salads, Cocktails and Hors d’oeuvres or ??
I've even done a class on
Cooking with Blue Cheese!

More details-- click here.


Sicily April 5, 2019
Only 1 single and 1 double still available for this once in a lifetime trip!!
Check out the pricing and itinerary for this culinary trip to Sicily lead by Phillis Carey and
Diane Phillips next April!
We visited Sicily last year to create this trip and we were joined by a journalist. Alex's article about our trip just came out in Forbes magazine this week-- read it and join us for this fabulous trip.
You also have the options to spend a few days after Sicily in Bologna with Phillis and Diane for an in-depth look at
prosciutto, parmesan and balsamic vinegar.
Soup for All Seasons --Now that Fall is almost here it's time to start thinking of comfort food and soup is the perfect choice--Phillis Carey's recipe collection of 30 soup recipes is available to download for only $4.99.
Click here for more information and to order this recipe collection. Don't forget to check out Phillis' other recipe collections (like Holiday Appetizers) and her full length cookbooks as well.
Phillis Carey Cooks!!
FALL/WINTER CLASSES
November 12, 2018
thru February 5, 2019
Sign up today!
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.
MEDITERRANEAN FAVORITES
FROM MY CRUISE   
Monday, November 12 at 6 pm in Encinitas  
2 spots available
Tuesday, November 13 at 11:30 am in La Jolla
Full, waiting list only
Join Phillis at this class filled with Surprise Recipes for dishes she enjoyed while Cruising the Mediterranean in October.

LOW CARB AND LOVING IT!
Monday, November 26 at 6 pm
in Solana Beach Full, waiting list only
Tuesday, November 27 at 11:30 am in La Jolla
Full, waiting list only
Coconut Chicken Soup with Lemongrass, Straw
Mushrooms and Thai Lime Leaves;
Magic Mozzarella Gnocchi with Bacon and
Spinach;
Sesame Spring Roll Bowls with Ground Pork,
Shiitake Mushrooms and Cabbage and more;
Chicken Stuffed with Rosemary, Ham and
Manchego Cheese in a Balsamic Sauce on
   Creamy Mashed Cauliflower;
Chocolate Cake with Chocolate Buttercream
Frosting.

LET US ENTERTAIN YOU!
Monday, December 3 at 6 pm in Encinitas
2 spots available
Tuesday, December 4 at 11:30 am in La Jolla
Full, waiting list only
Brandy Lemon Sidecar Cocktail; Pimiento
Cheese Toasts;
Arugula and Roasted Squash Salad with Lemon
Dressing, Pomegranate Seeds, Pine Nuts and
Pecorino Shavings;
Spinach and Mushroom Stuffed Beef Tenderloin
Roast with Port Red Wine Sauce;
Corn Pudding with Scallions and Red Peppers;
Maple Roasted Brussels Sprouts with Hazelnuts;
Almond Pear Cheesecake Torte with Almond
Scented Whipped Cream.

BUBBLY COCKTAILS AND
HOLIDAY APPETIZERS
Monday, December 10 at 6 pm in Encinitas
full waiting list only
Tuesday, December 11 at 6 pm in La Jolla (note—this is an evening class)
10 spots available
Mojito Champagne Cocktail with Lime and
Fresh Mint;
Holiday Mule with Roasted Pumpkin Spice
Infused Vodka;
Puff Pastry Christmas Tree with Cheesy
Spinach Filling;
Baked BLT Dip with Crostini;
Salami Cups with Pesto Cheese Filling and
Roasted Pepper Topping;
Layered Crab Rangoon Wreath with
Won Ton Crisps;
Black Forest Chocolate Pound Cake with
Cherry Sauce, Whipped Cream
and Chocolate Shavings.

HOLIDAY SOUP PARTY!
INVITE YOUR FRIENDS TO STOP BY WITH THEIR OWN BOWL AND SPOON!
Monday, December 17 at 6 pm in Encinitas
Full, waiting list only
Tuesday, December 18 at 11:30 am in La Jolla
Full, waiting list only
Seafood Chowder with Shrimp, Crab, Fish,
Potatoes, Corn and Dry Sherry;
Creamy Parmesan Tomato Tortellini Soup with
Spinach and Prosciutto Crisps;
Smoked Sausage, Butternut Squash and Wild
Rice Soup;
Creamy Chicken and Mushroom Soup with
Asiago Toasts;
Updated Tunnel of Fudge Cake with
Chocolate Glaze. 
LOW CARB COOKING FOR
THE NEW YEAR
Monday, January 7 at 6 pm in Encinitas
7 spots available
Tuesday, January 8 at 11:30 am in La Jolla
Full, waiting list only
Loaded Cauliflower Soup with Bacon,
Cheddar and Chives;
Lemony Baked Salmon Cakes with Capers,
Old Bay Seasoning and Mustard Aioli;
Chicken Tiki Masla Bowls with Broccoli,
Coconut Milk and Garam Masala;
Quick Beef and Bacon Chili with Cheddar
Cheese and Sour Cream;
Creamy Chocolate Mousse with Whipped Cream
and Chocolate Shavings;

TUSCAN COOKING FROM LUCCA AND FLORENCE
Monday, January 14 at 6 pm in Solana Beach
Lots of room
Negroni Cocktail;
Ricotta and Roasted Grape Crostini with
Crispy Prosciutto and
Tuscan Arugula Salad with Green Beans,
White Beans, Olives and Lemon Vinaigrette;
Spinach Sformato (Vegetable Custard) with
Parmesan Sauce;
Matuffi—Layered Polenta and Sausage
Mushroom Tomato Sauce; 
Schiacciata alla Fiorentina—Orange Sponge
Cake filled with Ricotta Cream.

EASY NEW YEAR’S ENTREES
Monday, January 21 at 6 pm in Encinitas
9 spots available
Tuesday, January 22 at 11:30 am in La Jolla
Full, waiting list only
Super Easy Lentil Salad with Feta and Olives;
Honey Garlic Glazed Salmon Fillets with Lemon;
Pork Tenderloin with Hot Pepper Jelly and
Mashed Sweet Potatoes;
Fanfare Greek Stuffed Chicken Breasts with Dill,
Zucchini, Tomatoes and Feta;
One-Step German Chocolate Cake Roll.

WINTER COMFORT FOODS
Monday, January 28 at 6 pm in Solana Beach
Full, waiting list only
Tuesday, January 29 at 11:30 am in La Jolla
Full, waiting list only
Loaded Tater Tot Cup Bites with Bacon,
Cheddar and Ranch Dressing;
Creamy White Chicken Caprese Lasagna;
Shrimp and Grits with Mushrooms, Bacon and
Cheddar Cheese;
Chicken Fricassee with Mushrooms and
Mashed Potatoes;
Fanny Farmer’s Original Boston Cream Pie (Cake with Custard Filling and Chocolate Glaze).

VALENTINE’S DINNER PARTY
FOR 2 OR MORE!
Monday, February 4 at 6 pm in Encinitas
14 spots available
Tuesday, February 5 at 11:30 am
in La Jolla      Full, waiting list only   Strawberry Lillet Cocktail;
Caramelized Bacon and Fennel Salad with
Honey Lemon Vinaigrette;
Herb-Crusted Filet Mignon and Brown Butter
Scallops with Pan-Roasted Grapes and
Shallots;
Parmesan Risotto with Asparagus;
Caramel Apple Rose Tarts with a Strawberry
and Vanilla Ice Cream.

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
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com