Taylor's Thyme Marinated Chicken

Ingredients:

4 boneless skinless chicken pieces (I used thighs)
1 Cup light cream
1 teaspoon of thyme
1 teaspoon McCormick's Montreal Steak Seasoning
2 tablespoons of sunflower oil, for cooking

Directions

1. Place all ingredients except oil in large freezer storage bag. Remove all air from the bag and spread flat on the counter.
2. Beat chicken flat with a rolling pin or meat pounder (flat side).
3. Massage marinade mixture into chicken and beat flat again.
4. Let chicken rest while heating skillet and oil. May also let marinate a couple hours.
5. Place chicken in hot skillet and brown then turn and brown again.
6. Pour marinade over chicken in skillet and heat to simmer and thicken.

Serve hot with your choice of sides. This is easily cut with a spoon.

Taylor's Potatoes Florentine

Ingredients:

4 Yukon Gold potatoes (cleaned with skins on)
4 Cups chopped fresh spinach (or a 15 ounce can of chopped spinach)
2 Tomatoes, chopped
2 green chilies, chopped
(Fresh tomatoes and chilies may be replaced with 15+- ounce can of tomatoes w/chilies)
1 Cup water unless using canned vegetables
1/4 Cup Sunflower oil for frying
1 teaspoon McCormick's Montreal Steak Seasoning.

Directions:

1. Heat oil in large covered frying skillet.
2. Thinly slice potatoes in hot skillet.
3. Sprinkle with seasoning.
4. Cover and fry, turning occasionally, until potatoes are soft and beginning to brown.
5. Add tomatoes, green chilies, spinach, and water; cover and simmer, turning occasionally, until vegetables are cooked (or heated through if using canned vegetables).

Serve hot and may be topped with your choice of cheese or cheese substitute. An Italian blend works nicely.

Taylor's Vegan Cauliflower Piccata

THIS RECIPE IS :

Dairy Free and Vegan

SERVES

4

INGREDIENTS

• 1 head cauliflower, cored (or 1lb package frozen cauliflower, thawed)
• Light Olive oil, for cooking
• 2 shallots, finely minced
• 1 cup sliced mushrooms (optional)
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers (optional)
• 1 can of diced tomatoes with green chilies
• 1 12 oz jar of marinated artichokes
• 1 to 2 teaspoons of thyme (to taste)

PREPARATION

1. Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
2. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one). Drizzle with a little olive oil and roast until tender and nicely browned, 20 to 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
3. Heat 1/8 cup of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms (if using), and cook 2 minutes longer. Add the wine, lemon juice, tomatoes w/chilies, artichokes, and capers (if using), and cook, stirring, until the liquid reduces slightly. 
4. To serve, arrange the cauliflower on plates and spoon the sauce on top. Serve hot.