Here's to the perfect summer
of eating and drinking!

Phillis Carey's
Recipe of the Week Email
June 22, 2019

Thanks for all the birthday wishes last week. I totally enjoyed my birthday. I'm actually still celebrating this weekend!

I hope some of you tried making my birthday cake (Rocky Road Cola Cake) from last week's email. I made the cake and even ate 2 pieces of it with family and friends. So good! I'm back on no sugar now but it was totally worth it.

It is officially summer though the weather we're having sure isn't cooperating at all. It's warm but these clouds on the coast have got to go!

Class this week was on Summer Main Dish Salads. There's grilling and there's salad and sometimes more. This recipe for a Caesar Salad Pizza is one of my favorites, mostly because of the dressing. This dressing is so good. I put any that's leftover on everything--sliced avocado, tomatoes, chicken, fish... You can skip the pizza part and just toss the salad with the chicken and bacon if you want to cut the carbs or try grilling the pizza crust while you are grilling the chicken for a chewy texture to the crust. But at least make the dressing--you will love it!

This week I had the opportunity to speak in front of a women's church group in San Marcos. They hosted an Afternoon Tea and after feasting on all the goodies they had whipped up I spoke about the history of tea as well as the various types of English Tea. It was fun and different since I didn't cook anything!

Did you know that Americans drink more iced tea than hot? Iced tea was created as an after thought at the 1904 World's Fair in St. Louis. The city was having a heat wave and the tea merchant couldn't get anyone to stop by his booth. They all were drinking cold drinks. In an ah-ha moment he dumped a bunch of ice into his tea and Iced Tea was born. History says that his booth and the Egyptian Fan Dancer were the hits of the fair!

I know a lot more about tea than I used to which includes this wonderful quote from Eleanor Roosevelt, " A woman is like a tea bag- you never know how strong she is until she gets in hot water."

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


Looks like it will be an Eastern Mediterranean Cruise in October 2020 from Venice to Athens!

Details are still not in place.
Info should be coming very soon. If this is something you would to know about let Phillis know by replying to this email.

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. 

There have been several cancellations for class this coming Tuesday in La Jolla at 11:30 am. If you are interested, let me know asap. It's all about Tasty Summer Sauces.

Tuesday, June 25 at 11:30 am
at the La Jolla Community Center                                       
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. 
Perfect Summer Dining

Chopped Chicken and Bacon Caesar Salad on White Pizza
Serves 4.

1/2 cup freshly grated Parmesan cheese
1/3 cup mayonnaise
1/4 cup fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 cloves garlic, finely minced,
1 T. capers, rinsed and drained
Salt and pepper to taste

2 small boneless skinless chicken breasts
4 slices thick bacon, diced and cooked
1 pkg. prepared pizza dough
Olive oil for brushing the crust
2 cups freshly grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
   plus a small chunk for shavings
2 romaine hearts, cut into 1/2-inch pieces
1/2 cup diced seeded tomatoes
Salt and pepper to taste

1. For the dressing, place all the ingredients in the blender or food processor and process until smooth. Remove 1/2 cup and refrigerate for the salad. Place the remaining dressing in a shallow casserole.

2. Trim chicken breasts and pound to an even 1/2-inch thickness. Add chicken to the dressing in the casserole, turning to coat well. Cover and refrigerate for 4 hours. Remove chicken and grill 4 to 5 minutes per side or until cooked through. Cool chicken a bit and then dice or slice into small pieces; set aside.

3. About 20 to 30 minutes before cooking time, remove the pizza dough from the refrigerator and stretch dough into a round or oval shape on a silpat or parchment-lined baking sheet. It may take a couple of tries at stretching to form a thin crust; let the crust rest about 10 minutes between stretchings. Brush the dough with olive oil.

4. Preheat the oven to 450 or 500 degrees. Sprinkle the mozzarella cheese over the crust and bake the pizza until the dough crisps up and the cheese is melted and pizza crust is brown and crisp, 15 to 18 minutes. Remove pizza from oven and sprinkle with 1/2 cup grated Parmesan, the diced or sliced chicken and the bacon. Toss the lettuce with tomatoes and enough of the reserved dressing to coat well. Top the pizza with the Caesar salad and shave some Parmesan over the top. Cut into wedges or fingers to serve. 

Click here for a printable version
of this recipe.
by Phillis Carey

What better way to celebrate summer cooking than cooking outside on the grill. These 30 plus recipes for entrees and some sides will surely offer you many new ideas to get you through the summer season in style. ONLY $4.99

Phillis Carey Cooks!!
Sign up today!
To register for classes, 
  email to (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

Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla

Monday, July 1 at 6 pm in Solana Beach

Monday, July 8 at 6 pm in Encinitas
Tuesday, July 2 in La Jolla at 11:30 am
Tuesday, July 9 in La Jolla at 11:30 am


Monday, July 22 at 6 pm in Encinitas
Tuesday, July 23 at 11:30 am in La Jolla  
Salsa Verde Chicken with Grilled Onion and
Cotija Cheese Relish;
Balsamic Grilled Chicken with Italian Herbed
Street Corn;
Tandoori Rubbed Chicken with Masala Sauce
and Yellow Rice;
Saltimbocca Peach and Prosciutto Wrapped
Chicken Breasts with Sage Wine Drizzle;
Chocolate Tres Leches Cake.

Monday, July 29 at 6 pm in Encinitas
Tuesday, July 30 at 11:30 am in La Jolla  
Memphis Baby Back Ribs with Brown Sugar Rub
and Mustard Mop;
Ancho Dry Rubbed Flank Steak with Cucumber
Salsa Relish;
Cilantro Lime Grilled Fish Tacos with Avocado
Cabbage Slaw and Garlic-Lime Mayo Drizzle;
Chili Brown Sugar Brined Boneless Pork Chops
with Creamy Succotash with Bacon;
Peachberry Buckle with Ice Cream.

Monday, August 5 at 6 pm in Encinitas
Tuesday, August 6 at 11:30 am in La Jolla    
Orange Lime Ginger-Beer Margarita;
Salsa Verde Queso Fundido (Melted Cheese)
with Pico de Gallo and Corn Tortillas;
Grilled Steak with Cowboy Butter (Mustard,
Horseradish, Garlic and Chives);
Dilly Green Bean and Yukon Gold Potato Salad
with Smoked Paprika Dressing;
Arugula Salad with Watermelon, Strawberries
and Feta with Balsamic Vinaigrette;
Chocolate Mousse Torte with Cookie Crust.

Monday, August 12 at 6 pm in Encinitas
Tues., Aug. 13 at 11:30 am in La Jolla
Tomato Basil Corn Pizza with Fresh
   Mozzarella and Balsamic Glaze;
Stuffed Grilled Vegetable Bites with Ricotta
  and Sun-Dried Tomato Filling;
Sicilian White Fish with Fresh Herbs and
  Pine Nut Topping and Salmoriglio Sauce
  and Charred Green Beans;
Roasted Corn, Bacon and Scallion Corn
Arugula Pesto, Tomato and Fontina topped
  Balsamic Honey Chicken Breasts;
Ginger Peach Mascarpone Galette.

Tues., Aug. 20 at 11:30 am in La Jolla
Sesame Lime Soy Skirt Steak with Scallion
  Peanut Salsa;
Grilled Lemongrass Chicken with Spicy
  Honey Drizzle;
Ponzu and Honey-Glazed Salmon with
  Asian Slaw with Miso-Ginger Dressing;
Asian Cold Noodles with Spicy Grilled Hoisin
 Shrimp, Vegies, Jade cilantro Dressing and
 Chili Sauce Drizzle;
Lychee Panna Cotta with Sugared

Monday, August 26 at 6 pm in Encinitas
Summer Fruit Red Wine Sangria;
Rose Sangria with Peaches and
Grilled Vegetable Gazpacho with Zucchini,
  Peppers and Corn;
Serrano Ham Wrapped Grilled Asparagus; Grilled Tomato Bread;
Pork Morunos (Kebabs) with Grilled Red
  Pepper and Garlic Dip;
Clams with Spicy Tomato Broth and
  Garlic Aioli;
Grille Shrimp and Chorizo with
  Smoked Paprika Oil.

Monday, September 9 at 6 pm in Encinitas
Tues., Sept. 10 at 11:30 am in La Jolla
Leek and Potato Galette with Pistachio
Sicilian Chopped Salad with Capers, Green
  Olives, Red Onion and Crispy Prosciutto;
Grilled Chicken with Za’atar Rub (blend of
  dried herbs, Sumac, sesame seeds) with
  Sumac Mint Aioli and Tahini Spinach
Greek Shrimp with Spiced Tomatoes and
  Feta on Orzo;
Ricotta Cheesecake with Almond Crust,
  Citrus Filling and Cherry Sauce;

Monday, September 16 at 6 pm in
   Solana Beach
Tuesday, September 17 at 11:30 am in
   La Jolla 
Prosciutto Wrapped, Boursin Stuffed Baked
  Chicken Rolls with Roasted Parmesan
Sweet Chili Roasted Salmon with Ginger
  and Lemongrass;
Sesame Pork Burgers with Sweet Spicy
  Slaw on English Muffins;
Creamy Lemon and Black Pepper Shrimp
  Pasta with Peas;
Chocolate Fudge Sheet Cake with
  Chocolate Cream Cheese Frosting;

Monday, September 23 at 6 pm in Encinitas
Tuesday, September 24 at 11:30 am in
   La Jolla 
Cherry Jam Champagne Cocktail;
Dilly Greek Feta Dip with Cucumber and
  Tomato Garnish;
Easy Kalamata Olive Focaccia;
Pork Tenderloin Marbella with Dried Plums,
  Capers and Green Olives;
Polenta Cacio e Pepe;
Roasted Brussels Sprouts with Garlic and
Walnut Crepes with Raspberry and Dried
  Fig Filling with Honey Crème Fraiche.
For more info or to learn more about Phillis Carey,
Visit her website: