Subscribe via: Email RSS

Tomato Mozzarella ala Shelley

tomato mozzarellaI love love love tomato mozzarella salad! There aren’t to many things that taste as “fresh” to me as this.

Shelley’s Balsamic Vinaigrette

Makes approximately 4 servings


2 T canola oil or olive oil

6 T balsamic vinegar

2 T chopped shallots

2 T Dijon mustard

½ t minced fresh garlic

Pinch of black pepper

Splash or two of rice vinegar


In a small bowl whisk together the above dressing ingredients and set aside.

In another small bowl add 8-ounces of part-skim mozzarella cheese balls, that have been cut in halves.

Add to it 1 8-ounce container of cherry tomatoes also that have been cut in halves.

And add ½ cup of lightly packed fresh basil leaves that have been cut in pieces.

Toss with the tomato and mozzarella with the vinaigrette.

I enjoy this salad many ways, sometimes with lettuce and grilled chicken, sometimes as a side dish with salmon, or some days just by itself. Do you have a favorite version?

Grilled Caesar Salad

canyon ranch grilled Caesar saladI have always been a huge fan of Caesar Salad, love the velvety dressing, love the crunch, even love the little salty anchovies.  So when we visited Canyon Ranch I had to try their version which is grilled and it did not disappoint! At the ranch they served this with sun dried tomatoes. Since visiting the ranch I have made this several times at home and even served it at a party or two.

From the Kitchens of Canyon Ranch


Caesar Salad Dressing:

1 teaspoon minced anchovy fillet

1/4 cup roasted garlic cloves

2 tablespoons grated Parmesan cheese

3 tablespoons fresh lemon juice

2 tablespoons water

2 teaspoons Worcestershire sauce

1/4 teaspoon ground black pepper

1 tablespoon extra virgin olive oil

2 Romaine lettuce hearts

Olive oil spray

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


1. Puree all ingredients for dressing in a blender.

2. Preheat grill.

3. Cut Romaine lettuce hearts in half.  Spray lettuce with olive oil spray and sprinkle with salt and pepper.  Grill to mark and cook slightly on each side.

4. Place 1/2 Romaine lettuce heart on each plate and top with 1 tablespoon Caesar Salad Dressing.

Serving Information

Makes 4 servings, each containing approximately:

55 calories

9 gm. carbohydrate

2 gm. fat

2 mg. cholesterol

3 gm. protein

175 mg. sodium

5 gm. fiber

* Nutritional Note: Try and pick Romaine hearts with as much green color in the leaves as you can. With salad greens, the more color means more nutritional value.

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!