 Curry is highly flexible and a great “clean out the fridge” dish & I like those kind of dishes! This version uses chicken as a protein and some fabulous veg, but the time saving little jar of garnet red curry paste is the clincher,
You can, of course, make your own curry blend. Find about twenty spices, some chilis, perhaps some onion, hard to find kefir lime leaves and lemongrass, pound them together, saute and then begin the rest of the dish. Sound exhausting? Jarred curries are often such high quality that I have no qualms in using them and they’ve done the hard work for me.
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Created in a blender then chilled for an hour or so. You can't get much easier than this decadent, velvety, chocolate espresso dessert. It's rich and creamy with a hint of espresso, so a small amount is just what you need to satiate that chocolate craving.
Making them into a S'mores version is a fabulous, whimsical spin on the original that I am totally loving right now. 
Peanuty, spicy waffles have a nice heat from chili paste and an essence of toasted sesame oil, giving them that Asian flare. The chicken too is coated in crispy panko, pepper flake and peanut butter powder, and then to top it all off the syrup echoes all of those flavors as well as having a hum of Chinese rice vinegar mingling throughout. Making your mouth water? Just writing this makes me want to whip up another batch.
Turkey burgers are a staple in our house. My husband (a true carnivore) insists I call them “patties” as they’re not a true burger if not made out of ground beef. While I do love a good 80/20 burger on occasion or a bison burger….yum, I’ll beg to differ on this one. These burgers are moist & flavorful and don’t require a bun if you’re not feeling like one. Turkey “Burgers” 1 lb ground turkey (combination light and dark meat) 1/2 c very finely chopped mushrooms 1 egg, beaten Spinach, 1 handful finely chopped 2 T Sun dried tomatoes in olive oil, chopped 2 t aleppo chili flake (optional) 1 t cumin Salt & pepper olive oil to saute Mix all in ingredients together gently. Form into patty size of your choice and saute in skillet until done. Serve with or without buns and condiments of choice. Sautéed Zucchini Ribbons 2 medium zucchini, cut in ribbons with a vegetable peeler Olive oil Salt & pepper Pistachios, chopped Goat cheese, crumbled Saute zucchini ribbons in olive oil for about 60 seconds until just heated through. Sprinkle with salt, pepper, pistachios & goat cheese.  This is such a simple (and simply delicious) meal to prepare. Succulent shrimp with those peppery, slightly florally pink peppercorns. You can beef up the dish with some greens like kale or spinach or leave them out and just have the shrimp.
The great thing is that shrimp is such a quick cooking protein, so you're ready to eat in under 20 minutes. I love fish! Most fish are lean, healthy protein choices. This pairs simply grilled mahi with a bright and vibrant fennel and grapefruit slaw. The colors are enticing and flavors are so satisfying. This is even a healthy, low calorie, low carb dish (our nutritionist, daughter approved).  4 Mahi filets (or other firm white fish) 1/2 Fennel bulb (outer tough part removed) 1Grapefruit 1/2 English/hothouse cucumber, cut in thin half moon shapes I small handful cilantro (roughly chopped) 1 T mustard Olive oil salt & pepper Make the slaw by thinly slicing the fennel. A mandolin works great for this. Peel and supreme the grapefruit (this simply means cutting the juicy segments away from the membrane) then squeeze any juice out of what remains into a bowl. Add the mustard and about 1T olive oil to the grapefruit juice and whisk together. Salt & pepper to taste. To this vinaigrette add the fennel, grapefruit, cucumber and cilantro and toss gently until combined. Drizzle the mahi filets with olive oil, salt & pepper and place on a grill or grill pan. Sear on each side until just done in the center, This can also be done in a skillet. Serve the fennel slaw atop or under the grilled Mahi, I love zucchini noodles served up with this. They’re so quick and delicious, 1-2 large Zucchini 2 oz goat cheese (approx) olive oil salt & pepper pistachios (crushed or chopped roughly) Pomegranate Molasses (optional) Sumac (optional) By whatever means you like, spiralize your zucchini, making noodles out of them or use a vegetable peeler to make long ribbons. Place in a non-stick skillet with a bit of olive oil and saute about 60 second over medium heat. I like them to just be warm, but have a bit of bite to them, Salt & pepper to taste and then top with the pistachios, a crumbing of goat cheese and either a drizzle of pomegranate molasses or sprinkling of sumac. This is also good as a cold “noodle” salad. I eat it with chopsticks just for kicks.  My daughter Brittany's favorite cake is German Chocolate. This is the old school traditional German Chocolate Cake. She DOES NOT want me to mess with the recipe and apart from lowering the sugar content minimally, I haven't altered it. Butter 3 8 inch round cake pans and place a round of parchment paper in the bottom of each to assist in clean & perfect removal of your baked cakes. Cake 1/2 c water 1 4 oz bar sweet (56%) baking chocolate Melt chocolate and water together in 30 second intervals in the microwave until smooth and let cool slightly. 1 1/2 c sugar 1 c butter, softened 4 eggs, separate white from yolks 1 t vanilla 2 1/2 c flour (cake flour is great for this, but I used regular flour) 1 t baking soda 1 t salt 1 c buttermilk Combine all dry ingredients together in a bowl and whisk to combine. In a mixing bowl beat the sugar and butter together until well combined and sugar dissolves. Beat in the yolks one at a time then add the vanilla and melted chocolate. In thirds, beat in the dry ingredients and buttermilk. Make sure the batter is smooth after each addition before pouring in the next third. I like to end with the buttermilk. Beat the egg whites until very stiff in a separate bowl and then slowly fold them in by hand into the batter. Divide evenly between the 3 prepared cake pans and place in a preheated 350 degree oven for 35-40 minutes until a toothpick inserted into the center comes out clean. Let cool 10 minutes and then invert out of the cake pans onto a wire rack to cool completely. At that point you can either proceed to ice them or wrap them up tightly in plastic wrap and place in the refrigerator until you’re ready to proceed with icing them. Frosting 3/4 c sugar 1/2 c butter 1 c evaporated milk (not sweetened condensed) 1 t vanilla 3 egg yolks (save the extra whites for a nice meringue or egg white omelet) 1 1/3 c flake coconut (the sweet kind) 1 c chopped pecans Mix together everything except the coconut and pecans in a medium saucepan. Cook over medium heat until thick, which should take about 10-12 minutes. Stir in coconut and pecans until the frosting becomes spreadable. Let cool to room temperature before icing the cake. I like to leave the side of the cake bare and simply frost the top and in between layers for a beautiful looking cake. 
Beautifully golden roast chicken with zingy lemon and perfect new potatoes. There is nothing like a good roast chicken dish. This has the added allure of a mysterious ingredient that is actually super easy to make in your own kitchen. Preserved lemon.
So easy I can’t really justify calling it a recipe, but it’s a miraculous blend of equal parts instant coffee granules, sugar and hot water all whipped into a light and fluffy topping for your milk of choice, hot or cold.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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