Fanfare Greek Chicken--Straight from the Oven--from Phillis Carey, "The Casual Gourmet"

Phillis Carey's

Recipe of the Week Email

January 27, 2019

Don't know if you all follow me on facebook or instagram but if you do I hope you saw my picture of the Chicken Stock I made this weekend in my Insta-Pot. I had a couple of chicken carcasses left from shredded a bunch of chicken for class this week and I thought, "Why not do something tasty with these."

I had a couple of carrots and stalks of celery in my refrigerator and also added a couple of bay leaves, sprigs of thyme and garlic to mix. Topped it all with lots of water and turned it on. The house smelled great and it was done in 45 minutes which included the pressure-up time. I let it sit and pressure release slowly, since I wasn't in a hurry, and I got the best dark gelatinous broth ever. Now it's tucked away in my freezer waiting for soup day!

If you find you are not using yours enough, just get it out and try lots of things until you feel comfortable with it--that's what worked for me with this and the Air-fryer. Then it just becomes a go-to appliance to save you time! That's what we all want, right? Good food that doesn't take too long to prepare!

This week is not an Insta-Pot recipe but it is easy. If you know me at all, you know I love chicken and cook it many ways. Recently I happened upon this new baking technique, where you cut slits in the chicken breast (like an accordion potato) and stuff it with vegies and other flavors. I've stuffed it Caprese style and now Greek Style. Do try it--it's very tasty and you can make up your own recipes with whatever is leftover in your refrigerator.

My cooking classes for the coming session have filled up really quickly. You will still find a few spots here and there (see below) so see if you find one of those that looks appealing. Also, if something else looks good, get your name on the waiting list. Spots open up all the time. Thanks to all of you for your support. I love teaching and I so glad all of you more local enjoy my classes.

I usually don't advertise this, but several people have asked me lately about getting class recipes to classes they can't attend. I do sell my class recipes after the class is over--I email them the next day. They are $20 a class. If you see something a class you just can't get to you can purchase the recipes.

Until next time, Phillis

P.S. For those of you coming to Sicily with me in April -- it's only 2 months away!! I'm getting super excited. ______________________________________

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 this holiday season so get in

touch soon.

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.

Fanfare Greek Chicken

FANFARE GREEK STUFFED CHICKEN BREASTS WITH DILL, ZUCCHINI, TOMATOES AND FETA

Serves 4.

3 T. extra-virgin olive oil

1 T. fresh lemon juice

1 T. chopped fresh dill, plus more for garnish

1 T. chopped Italian parsley, plus more for

garnish

2 cloves garlic, minced

Salt and pepper to taste

4 skinless boneless chicken breasts

1 zucchini, halved and thinly sliced

2 medium tomatoes, halved and thinly sliced

1/2 red onion, sliced into half moons

2 lemons, halved and thinly sliced

1 cup crumbled sheep’s milk feta cheese

1 cup freshly grated whole milk mozzarella

cheese

1. Preheat oven to 400 degrees. Pound chicken very lightly to even up the thickness but still keep a fairly thick chicken breast. Make 5 slits in each breast, being careful not to cut through completely. Transfer to a small parchment-lined baking sheet.

2. In a small bowl, whisk together the olive oil, lemon juice, 1 T. dill, 1 T. parsley and garlic. Drizzle over the chicken breasts, making sure some gets into the slits. Season chicken with salt and pepper.

3. Stuff the slits in the chicken with zucchini, tomatoes, red onion and lemons. Sprinkle with feta and mozzarella on top. Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley.

Click here for a printable version

of this recipe.

Got to my website to find the recipe for this Chocolate Torte--it's easy to prepare and is rich and

oh, so chocolaty!

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.

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

Mark your calendars:

FEBRUARY 5

starts the Chinese

YEAR OF THE PIG

Phillis Carey Cooks!!

WINTER/SPRING CLASSES

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.

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

Full, waiting list only

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.

COOL WEATHER DINING

Monday, February 11 at 6 pm

in Solana Beach

Full, waiting list only

Black Bean Chili Verde Soup with Cumin-Spiced

Pork Meatballs;

Beef and Bacon Stew with Red Onions and

Carrots in a Miso Wine Sauce;

Garlic Herb Pork Tenderloin on a Bed of Baked

Polenta with Roasted Mushrooms;

Blackened Chicken Breasts with Mashed Sweet

Potatoes and Andouille Sausage Sauce;

Warm Apple Cake with Caramel Glaze.

SAVORY SALMON

Monday, February 18 at 6 pm in Encinitas

Full, waiting list only

Tuesday, February 19 at 11:30 am

in La Jolla

Full, waiting list only

Mascarpone Spinach Stuffed Salmon with

Butter Crumb Topping;

Cajun-Seasoned Lemony Garlic Roasted

Salmon;

Slow-Roasted Salmon with Asian Sesame Glaze

on a bed of Carrots, Bok Choy and

Edamame;

Coconut-Crusted Pan-Roasted Salmon with

Maui Mustard Sauce;

Crystallized Ginger and Orange Brownies.

TASTY LOW CARB DISHES

Monday, February 25 at 6 m in Encinitas

3 spots available

Tuesday, February 26 at 11:30 am

in La Jolla

Full, waiting list only

Baked Spaghetti Squash Carbonara with Bacon,

Ricotta, Parmesan and Cream;

Cauliflower Parmesan Crust Pizza with Cheese,

Olive and Pepperoni Toppings;

Creamed Spinach Stuffed Salmon;

Bacon Cheeseburger Pie with Dill Pickles;

Magic Cookie Bites with Chocolate, Coconut

and Walnuts.

Click here for a printable version

of the classes.

‌

ONE PAN SUPPERS—

One Sheet Pan or One Skillet

Monday, March 4 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 5 at 11:30 am

in La Jolla

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.

WINE COUNTRY COOKING

Monday, March 11 at 6 pm in Encinitas

Full, waiting list available

Tuesday, March 12 at 11:30 am

in La Jolla

FULL, waiting list available

Strawberry Basil Margaritas; Roasted Tomato

Tart with Goat Cheese and Black Olives;

Spinach Bacon Salad with Strawberry

Poppyseed Dressing, Strawberries,

Blueberries & Feta;

Chicken Supremes and Asparagus in Lemony

Saffron Sun-Dried Tomato Sauce on Orzo;

Broiled Salmon with Thyme Mustard Glaze and

Blackberry Wine Sauce;

Nutella and Frangelico Mousse with Hazelnut

Candy Topping.

MEDITERRANEAN FAVORITES

WITH A TWIST

Monday March 18 at 6 pm in Solana Beach

Full, waiting list only

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.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)

Monday, March 25 at 6 pm in Encinitas

10 spots available

Tuesday, March 26 at 11:30 am

in La Jolla

1 spot 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

2 spots available

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

2 spots available