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The Best Sweet Corn Sauce

After my wonderful stay in August at Miami’s Canyon Ranch I thought it would be great to share some of the tasty and inspirational recipes that I have tried from their cookbooks which I had to bring home with me.

I love food that has a wonderful taste! Food that when you put your fork in your mouth you say, “yeah, that’s what I’m talking about!” And this sauce was just that good! The chefs at Canyon Ranch serve it on top of a Buttermilk-Battered Chicken Breast.

chicken and corn sauce

I paired it up with Ellie’s Panzanella. This is another salad which I love love love, there is nothing as good as our fresh little tomatoes, which we have about 100 in our little outdoor farmville. This dish usually has chicken sausage in it but I did not add it as we were using it as a side dish for the Buttermilk-Battered Chicken.

Recipe: Buttermilk-Battered Chicken Breast with Sweet Corn Sauce
Makes 4 Servings
260 calories
23 gm. carbohydrate
7 gm. fat
73 mg. cholesterol
30 gm. protein
496 mg. sodium
2 gm. fiber


4 skinless chicken breast halves, boned with all visible fat removed
¼ cup buttermilk
Pinch of black pepper

For the Corn Sauce

½ cup fresh or frozen corn kernels
1T minced fresh garlic
¼ cup diced onion
1¼ tsp olive oil
1 tsp minced jalapeno
2T minced red bell pepper
1½ cups Chicken Stock
1T honey
½ tsp fresh chopped thyme
2 tsp fresh lemon juice

For the Batter:

¾ c all purpose flour
1¼ tsp paprika
¾ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp celery seed
½ tsp dry mustard
1 tsp olive oil

Preparation Instructions:

1. Pound chicken breast with a meat mallet until it is ½-inch thick.

2. Combine the chicken, buttermilk and black pepper in a shallow glass baking dish. Cover and refrigerate for at least 2 hours.

3. In a medium saute pan, saute corn, garlic and onions in olive oil over medium heat until onions begin to turn translucent. Add the jalapeno and red bell pepper and cook for 30 more seconds. Add chicken stock and reduce liquid by half. Season with hone, salt, pepper, thyme, and lemon juice. Transfer the mixture to a blender and puree quickly.

4. In a medium bowl, combine flour, paprika, salt, garlic powder, onion powder, celery seed and dry mustard. Dredge each marinated chicken breast in the season flour until all sides are coated generously.

5. Heat olive oil in a large saute pans and add chicken. Over medium heat, cook chicken for 3-5 minutes on each side until golden.

6. Serve with ¼ cup sweet corn sauce.

I will put up the panzanella recipe at a later date. So hold tight…

*recipe courtesy of Canyon Ranch

Try this I promise you will love it! Yum!

Delicious Chicken Paella with Sausage and Olives


I know I have been lacking a little bit on getting some of my delicious recipes up that were inspired by Ellie Krieger and Friends… but I have made so many new and wonderful things and photographed them like a crazy person while doing it over the past few months I have a lot to get out over the summer so I hope you enjoy! Let me know if you make any of these and how you like them and what you did to change them up a bit…

This wonderful recipe will make your home smell like a gourmet restaurant! From Ellie Krieger’s “So Easy” cookbook, I give you Chicken Paella with Sausage and Olives…

1 T plus 2 tsp olive oil
3 oz chorizo sausage with casing removed, sliced into 1/4″ rounds
1 lb skinless boneless chicken thighs, cut into 1″ pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 10 oz package frozen peas
1 cup uncooked white rice
1 large ripe tomato, chopped
1/4 cup sliced green Spanish pimento-stuffed olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground turmeric
small pinch of saffron threads


Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)

Add the chorizo and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.

Transfer the chicken and chorizo to a plate.

Heat the remaining 2 tsp of oil in the skillet,

Add the onion, and cook stirring until softened about 3-5 minutes

Add the garlic and continue to cook for a minute more.

Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric, and saffron.


cooking chicken paellaBring to a boil, cover, and transfer to the over.

Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

Notes from my kitchen:

Saffron is one of the hardest spices and most expensive spices to find. I went on a saffron hunt when all I could find was saffron flavored rice in my local supermarket. I checked out Whole Foods and Balducci’s and couldn’t find it there either and finally I found the cutest most expensive little bottle at William Sonoma but I must say the fresh is much much better then the saffron rice in the little yellow package!

I had never eateb chorizo sausage until I made this recipe, it is a hot and tangy sausage.

This dish is delicious! It gives a really nice plate presentation too~ Very impressive for company. If you happen to have any left overs it tastes even better the next day! I give this one 5 stars!

Let me know if you give it a try!

Yummy Chicken-Mushroom Quesadillas


chicken mushroom quesadillaLast weekend as I was scrounging around the refrigerator to decide what to make that would be good for lunch i stumbled upon some left over chicken from the night before and thought hmmm I remember seeing what looked like a tasty recipe from my friend “Ellie” for a chicken quesadilla. So I pulled out all of the ingredients and within hmmm I’d say 30-45 minutes we had our very tasty chicken-mushroom quesadillas! So easy… follow along and let me know what you think!

Makes 4 Servings
1 Tb canola oil
1 large onion
8 ounces white mushrooms, coarsely chopped (about 3 cups)
3 garlic cloves minced
2 cups cooked diced skinless boneless chicken breast
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 c baby spinach leaves, chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
4 10″ whole-wheat four tortillas
1 c shredded sharp cheddar cheese (4 ounces)
1/2 c salsa
1/4 c reduced fat sour cream

Heat the oil in a large skillet over medium heat.
Add the onions and mushrooms, stirring occasionally for 5-7 mins.
Add the garlic and good for 1 more minute.
Add the chicken, cumin, chili powder, and oregano and stir until all the spices are incorporated.
Stir in the spinach, salt and pepper and cook until the spinach is wilted, about 2 minutes.
Lay the tortillas on a flat surface.
sprinkle half of the tortilla with 2Tb of shredded cheese.
Spoon 1/4 of the chicken mixture on top of the cheese on each tortilla
then top each with 2 mor TBs of cheese.
Fold the tortillas over into half moons, pressing down lightly to seal them closed.
Spray a large nonstick skillet with cooking spray and preheat over medium heat.
Place 2 quesadillas in the pan and cook, turning once until lightly browned and the cheese is melted, about 3 minutes per side.
Repeat with the remaining quesadillas.
Slice each quesadilla in half.
Serve with salsa and sour cream.

Notes from Shelley’s Kitchen:
This was one of those recipes that “everyone” in our home loved! My husband didn’t even question if it was “good for you food!” It is crunch, cheesy, and soooo yummmy! We didn’t use the salsa this time but I’m sure in the summer we will. This will be a definate staple in our home from now on!