Phillis Carey's
Recipe of the Week Email
March 10, 2019

Hi all--how was the time change or you this morning? I'm still not sure what time it is except that it's way later than I think it is.

By now you know that my new class schedule is out for May, June and July. You should have received that email a few day ago. Thank you so much to those of you who have already signed up for these future classes. There's still plenty of room so please check out the menus below and see if something looks interesting.

As you know it's almost time for my Sicily Trip. I leave on April 1 for 3 weeks! I can't believe it's almost here. A week ago Diane, Merlene and I gathered a few of the local tour attendees together for a meet and greet. There was food, of course, and it was fun to get a chance to see at least a few of the people we'll be touring with.

Do you North Coastal San Diego people know about The Heritage Ranch. It's right next to the San Diego Botanical Gardens (formerly know as Quail Gardens) in Encinitas. For some reason I had never stopped there until last week. What a lovely spot with many events and opportunities for children and adults.

I'm going to be involved cooking for a Farm to Table Dinner there are on Saturday, May 18th. It is a fund raiser for a new flower/plant exhibit that is opening that day. Watch for more information and how to sign up for this fun event. Lots of food, wine and music!

Are you all ready for St. Patrick's Day next weekend. Here's the link to a couple of recipes from a past newsletter to help you with your menu planning. I just love corned beef and feel we really should eat it more often!

I've chosen my favorite recipe so far this year to share with you-- Baked Spaghetti Squash Carbonara! I love this and it makes a bunch so you can eat it for a couple of days if you like leftovers. It's also baked so you can make it ahead and bake it later--perfect. It's low carb and pretty rich but you can actually drain off most of the bacon fat and leave out the cream and increase the ricotta cheese for a lighter version. It's just as good. Do try this!

Until next time, Phillis

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.


I am looking for a few more volunteers to help out in my cooking classes in Encinitas, Solana Beach and La Jolla, CA.

If you live in the area, enjoy cooking and think this might be something you would like to do let me know.

For helping out my Volunteer Assistants receive a copy of the class recipes and samples (and usually more) of all the food cooked in the class. It's fun but it's also work. Here is more info.

Right now I need assistant for the following dates:
Tuesday, 3/18 One Pan Suppers in Encinitas
Monday, 3/25 Spring High Tea in Encinitas
Monday, 4/29 Surprise Recipes from Italy
in Encinitas
Baked Spaghetti
Squash Carbonara

1 medium spaghetti squash
(about 3 1/2 pounds)
2 tsp. olive oil
8 oz. bacon, diced
3/4 cup diced onion
4 large eggs
1/2 cup ricotta cheese
1/4 cup whipping cream
1 1/4 cups Parmesan cheese, or mix
of Parmesan and Pecorino, divided use
1 tsp. salt
1 tsp. freshly ground black pepper

1. Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Brush flesh with olive oil. Place cut sides down on a parchment-lined baking sheet; roast in the oven until tender but not mushy, about 45 minutes. 

2. Cook the bacon in a heavy skillet over medium heat until the edges crisp. Add the onions and cook until soft and beginning to brown, 5 to 6 minutes. Remove from the heat.

3. Whisk the eggs in a large bowl, then whisk in the ricotta and cream. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.

4. When the squash can be easily pierced with a fork, remove it from the oven and reduce the heat to 375 degrees. Remove and cool. When cool, scrape the flesh with a fork to create spaghetti-like strands. You should have about 6 cups total.

5. Mix the squash strings into the egg-and-onion mixture. Spread in a 9 x 13 inch oiled baking dish and top with the remaining 1/4 cup of cheese. Bake until set and golden-brown on top, about 45 minutes. Make ahead: The casserole can be assembled in the baking dish up until the final bake and refrigerated overnight. (about 4g net cards per serving)

Click here for a printable version
of this recipe.
Phillis Carey's online Cookbooks and
Recipe Collections
are available for

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.


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 March 18 at 6 pm in Solana Beach   
 Full, waiting list available      
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.

One Sheet Pan or One Skillet
Tuesday, March 19 at 6 pm in Encinitas 
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.

SPRING HIGH TEA (or a Luncheon or Cocktail Party)
Monday, March 25 at 6 pm in Encinitas
 3 spots available
Tuesday, March 26 at 11:30 am
in La Jolla                                      
Full, waiting list 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.

Phillis will prepare several recipes she learns on her April travels through Italy.
Monday, April 29 at 6 pm in Encinitas
Full, waiting list available
Tuesday, April 30 at 11:30 am in La Jolla
Full, waiting list available

Monday, May 6 at 6 pm in Encinitas
Tuesday, May 7 at 11:30 am in La Jolla
Roasted Chicken Breasts and Artichoke Hearts
with Green Goddess Dressing;
Cajun Butter Bourbon Pork Tenderloin;
Sheet Pan Maple Dijon Salmon with Potatoes
and Asparagus;
Balsamic Glazed Roasted Chicken Thighs and
Strawberries and Cream Sheet Cake with
Strawberry Cream Cheese Frosting. 
Monday, May 13 at 6 pm in Solana Beach Tuesday, May14 at 11:30 am in La Jolla Shrimp Bisque with Corn and Scallions;
Bloody Mary Shrimp Sauté with Bacon and
Cherry Tomatoes;
Spring Green Pea Risotto with Lemony Seared
Shrimp with Tomatoes, White Beans and
Roasted Garlic Herb Pesto;
Lemon Tiramisu with Lemon Curd and
Monday, May 20 at 6 pm in Encinitas or Tuesday, May 21 at 11:30 am in La Jolla 

Monday, June 3 at 6 pm in Encinitas
Tuesday, June 4 at 11:30 am in La Jolla
Zucchini Basil Soup with Prosciutto Crisps; Grilled Spiced Skirt Steak with Avocado
Loaded Cauliflower Salad with Eggs, Bacon,
Pickles and Green Onions;
Fanfare Chicken Florentine with Spinach and
Blueberry Cobbler with Lemon and
Buttery Pecans. 
Monday, June 10 at 6 pm in Solana Beach Tomato Strawberry Gazpacho with a
Bit of Spice;
Fish Tacos with Watermelon Lime Salsa,
Avocado and Chipotle Aioli;
California Avocado and Chicken Flatbread with
Bacon, Tomatoes   and Feta Cheese with a
Cilantro Crema Drizzle;  
Red-Wine Marinated Flank Steak with Grilled
Zucchini, Balsamic Cherry Tomatoes with a
Basil Pesto Drizzle with
Roasted Garlic-Parmesan Zucchini and Tomato
Spiral Gratin;
Brown Sugar Blueberry Shortcakes with
Russian Cream. 
Monday, June 17 at 6 pm in Encinitas Tuesday, June 18 at 11:30 am in La Jolla Chopped Chicken and Bacon Caesar Salad
Topped Pizza with Creamy Caesar Dressing; Stetson Tossed Cobb Salad with Grilled Shrimp,
Pearl Pasta, Grilled Corn, Pepitas and Pesto
Buttermilk Dressing;
Grilled Pork Al Pastor Spinach Salad with Grilled
Pineapple, Black Beans, Red Onions, 
Avocado, Crispy Tortilla Strips and
Chili Lime Vinaigrette;
Lemony Shortcakes with Blackberry Cassis
Compote and Lemon Whipped Cream.  

Monday, June 24 at 6 pm in Encinitas Tuesday, June 25 at 11:30 am in La Jolla 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. 
Monday, July 1 at 6 pm in Solana Beach Blackberry Pomegranate Sangria;
Red Wine Marinated Flank Steak Stuffed with
Prosciutto, Fontina and Basil with a Pesto
Cream Drizzle;
Basil Caper Salmon Burgers with
Caesar Slaw Topping;
Southern Style Smoky BBQ Ribs with Smoked
Paprika Rub and Molasses BBQ Sauce; Bacon and Macaroni Salad with Sweet Pickle
Relish and Roasted Red Peppers;
One Bowl Buttermilk Milk Chocolate Sheet Cake
with Chocolate Caramel Frosting. 
Monday, July 8 at 6 pm in Encinitas
Tuesday, July 9 in La Jolla
Avocado Chimichurri Bruschetta;
Grilled Flank Steak topped with Roquefort
Bacon Butter and Rice-Vermicelli Pilaf with
Moroccan Spiced Scallops on Saffron
Creamed Corn;
Balsamic Soy Butterflied Grilled Pork Tenderloin
with Garlic Soy Aioli;
Greek Lemon and Oregano Grilled Chicken
Breasts with Tomato, Olive and Feta Salsa; Raspberry and Peach Melba Tiramisu. 
For more info or to learn more about Phillis Carey,
Visit her website: