academic coach taylor

[academiccoachtaylor]

This peanutty tofu with ramen recipe offers a perfect blend of spicy, savory, and nutty flavors. It's a quick Asian delight that's both satisfying and easy to prepare.

Ingredients: 1 block firm tofu, pressed and cubed. 2 packs ramen noodles. 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 green onions, chopped. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cups vegetable broth. 1 tablespoon sesame seeds, for garnish.

Instructions: Cook ramen noodles according to package instructions, drain, and set aside. In a bowl, whisk together peanut butter, soy sauce, sriracha sauce, garlic, ginger, and sesame oil. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Add the peanut sauce mixture and green onions to the skillet with tofu. Stir to coat the tofu evenly. Pour vegetable broth into the skillet and bring to a simmer. Allow the sauce to thicken slightly, about 2-3 minutes. Add cooked ramen noodles to the skillet and toss everything together until noodles are well coated with the sauce. Serve the peanutty tofu and ramen hot, garnished with sesame seeds. Enjoy!

Alice W

[academiccoachtaylor]

This cake is tasty and doesn't have any gluten or dairy. It has the rich flavors of dark chocolate, sweet pears, and fragrant rosemary. Perfect for any event!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/2 cup cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup dairy-free dark chocolate chips. 2 ripe pears, peeled, cored, and diced. 2 tbsp fresh rosemary, finely chopped. 1 cup coconut sugar. 1/2 cup unsweetened applesauce. 1/2 cup almond milk. 1/4 cup olive oil. 2 tsp vanilla extract. Zest of 1 lemon. Juice of 1 lemon.

Instructions: Start by heating the oven to 350F 175C. Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. Mix the almond flour, cocoa powder, baking powder, baking soda, and salt in a bowl with a whisk. This is gluten-free all-purpose flour. Add the dark chocolate chips that don't contain dairy, the diced pears, and the finely chopped rosemary. Add the almond milk, vanilla extract, lemon zest, and lemon juice to another bowl. Then add the coconut sugar and mix them together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Spread the batter out evenly in the cake pan that has been prepared. After the oven is hot, bake it for 35 to 40 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes. After that, take it out and let it cool completely on a wire rack. You can add extra sugar or a dairy-free chocolate ganache to the cake after it has cooled if you want to make it taste even better. Dark chocolate, pear, and rosemary cake that is gluten-free… slice it, serve it, and enjoy it!

Kelly Olson

[academiccoachtaylor]

These Mojito Grilled Chicken Tacos are a refreshing and flavorful twist on traditional tacos. The marinade infuses the chicken with zesty lime and mint flavors, and the combination of sweet pineapple and tangy feta cheese adds a delicious contrast. Perfect for a summer cookout or a weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup fresh lime juice. 1/4 cup fresh mint leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 8 small flour tortillas. 1 cup diced pineapple. 1 cup diced red onion. 1/2 cup crumbled feta cheese. Lime wedges for garnish.

Instructions: Put garlic, mint, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix them together to make the marinade. Pour the marinade over the chicken breasts that are in a plastic bag that can be closed again. Put the bag in the fridge for at least 30 minutes, or better yet, overnight. Set the grill to medium-high heat and oil the grates a little. Cook the chicken on the grill for 6 to 8 minutes on each side, or until it's cooked all the way through and the outside is charred. Take it off the grill and let it rest for a few minutes before cutting it. For about 30 seconds on each side, warm the flour tortillas on the grill. Put a few pieces of grilled chicken on each tortilla to make the tacos. Add diced pineapple, red onion, and feta cheese on top. Add lime wedges as a garnish and serve right away.

Tara

[academiccoachtaylor]

These ice cream tacos are INCREDIBLE and surprisingly easy too! Crispy cinnamon-sugar shells filled with creamy vanilla ice cream and topped with chocolate chips, nuts, and sprinkles make for a delightful dessert treat.

Ingredients: 6 small flour tortillas. 1/4 cup melted butter. 1/4 cup sugar. 1 tablespoon ground cinnamon. 1 pint vanilla ice cream. 1/2 cup chocolate chips. 1/4 cup chopped nuts. 1/4 cup sprinkles.

Instructions: Preheat oven to 350F 175C. Brush both sides of each tortilla with melted butter. In a small bowl, mix sugar and cinnamon. Sprinkle mixture over both sides of the buttered tortillas. Drape each tortilla over two bars of the oven rack to form taco shapes. Bake for 10-12 minutes or until crispy and golden brown. Let the taco shells cool completely. Once cooled, fill each taco shell with a scoop of vanilla ice cream. Sprinkle chocolate chips, chopped nuts, and sprinkles over the ice cream. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10-12

Andrea Beckett

[academiccoachtaylor]

This Baked Sausage Pasta is a quick and satisfying meal perfect for busy weeknights. Italian sausage adds flavor while the combination of cheeses creates a gooey, irresistible topping. With simple ingredients and easy preparation, it's sure to become a family favorite!

Ingredients: 1 lb pasta. 1 lb Italian sausage. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup marinara sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, cook Italian sausage over medium heat until browned and cooked through, breaking it apart with a spoon. Remove excess grease if needed. Add diced onion and minced garlic to the skillet with the sausage. Cook until onions are softened, about 3-4 minutes. Stir in diced tomatoes, marinara sauce, dried basil, salt, and pepper. Let simmer for 5 minutes. Combine cooked pasta with the sausage mixture in the skillet. Mix well to coat the pasta evenly. Transfer the pasta mixture to a greased baking dish. Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves if desired before serving.

Jason T

[academiccoachtaylor]

A tasty and refreshing couscous salad with a Mediterranean twist. It's great for a light lunch or as a side.

Ingredients: 1 cup couscous. 1 1/4 cups boiling water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 3 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place the couscous in a heatproof bowl. Pour the boiling water over the couscous, cover with a lid or plastic wrap, and let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains and let it cool to room temperature. In a large salad bowl, combine the cooled couscous, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and Kalamata olives. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the couscous salad and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving. Garnish with additional fresh mint leaves if desired. Serve and enjoy!

Jude Wagner

[academiccoachtaylor]

These adorable chick cupcakes are a perfect treat for Easter celebrations. They are not only delicious but also a delightful addition to your festive dessert table. Kids and adults alike will love these cute little chicks!

Ingredients: 1 box of yellow cake mix. 3 large eggs. 1/2 cup vegetable oil. 1 cup water. Yellow food coloring. 24 cupcake liners. 1 batch of vanilla frosting. Yellow food coloring for frosting. 24 small round chocolate candies for eyes. 24 orange candy-coated chocolate candies for beaks. 48 small candy eyeballs optional, for additional decoration. Black gel icing for detailing. Green coconut flakes optional, for grass nest. Easter-themed sprinkles optional, for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with 24 cupcake liners. In a mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until smooth and well combined. Add yellow food coloring to the cake batter to achieve the desired chick yellow color. Mix until fully incorporated. Fill each cupcake liner about 2/3 full with the yellow cake batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack. In the meantime, prepare the vanilla frosting and add yellow food coloring until you reach the desired shade of yellow for the chick's body. Once the cupcakes are completely cooled, frost each cupcake with the yellow frosting, creating a rounded shape for the chick's body. Place two small round chocolate candies on each cupcake as eyes, and an orange candy-coated chocolate candy as the beak. Use black gel icing to add details to the eyes and create the chick's pupils and wings. Optional: Sprinkle green coconut flakes around the chicks to create a grass nest, and add Easter-themed sprinkles for extra decoration. Let the icing set, and your Chick Cupcakes Perfect for Easter are ready to serve!

Prep Time: 30 minutes

Cook Time: 18-20

Ethan Freeman

[academiccoachtaylor]

This vegan cheeseball is bursting with flavors of tangy cranberries and crunchy pecans, making it a perfect appetizer for parties and gatherings. Creamy and savory, it's sure to impress even non-vegan guests!

Ingredients: 2 cups raw cashews, soaked overnight. 1/4 cup nutritional yeast. 1/4 cup refined coconut oil, melted. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 2 tablespoons fresh parsley, chopped.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine cashews, nutritional yeast, melted coconut oil, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt. Process until smooth and creamy. Transfer the mixture to a bowl and stir in dried cranberries, chopped pecans, and chopped parsley until well combined. Shape the mixture into a ball, then wrap it in plastic wrap and refrigerate for at least 2 hours to firm up. Once firm, roll the cheeseball in additional chopped pecans and cranberries, if desired, for decoration. Serve with crackers or sliced vegetables.

Tucker

[academiccoachtaylor]

These vegan dumplings are bursting with flavor from a mix of shiitake and oyster mushrooms, seasoned with garlic, ginger, soy sauce, and sesame oil. They're perfect as appetizers or as a main course.

Ingredients: 200g shiitake mushrooms, finely chopped. 200g oyster mushrooms, finely chopped. 2 cloves garlic, minced. 2 green onions, finely chopped. 1 tbsp soy sauce. 1 tsp sesame oil. 1 tsp grated ginger. 1/4 tsp black pepper. 1/4 cup chopped cilantro. 1 pack dumpling wrappers.

Instructions: In a pan, saut garlic and green onions until fragrant. Add chopped mushrooms, ginger, soy sauce, sesame oil, and black pepper. Cook until mushrooms are tender. Remove from heat and stir in chopped cilantro. Fill each dumpling wrapper with a spoonful of mushroom mixture. Fold and seal the dumplings, ensuring they're tightly sealed. Steam the dumplings for 8-10 minutes until cooked through.

Prep Time: 30 minutes

Cook Time: 10 minutes

Lucas Middleton

[academiccoachtaylor]

These Ultimate Grilled Pork Chops will help you get better at grilling. Soy sauce, Dijon mustard, and spices are mixed together to make a tasty marinade for these chops. They are juicy, tender, and full of smoky goodness from the grill.

Ingredients: 4 bone-in pork chops. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons Dijon mustard. 3 cloves garlic, minced. 1 tablespoon brown sugar. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/4 teaspoon cayenne pepper. Salt to taste.

Instructions: To make the marinade, mix the soy sauce, olive oil, Dijon mustard, brown sugar, paprika, black pepper, dried thyme, and cayenne pepper in a bowl with a whisk. Put the pork chops in a shallow dish or a plastic bag that can be closed again, and pour the marinade over them. Make sure the chops are well covered. Put it in the fridge for at least two hours, or overnight for the best taste. Warm up the grill over medium-high heat. Take the pork chops out of the marinade and sprinkle them with salt. Let any extra marinade drip off. For about 5 to 7 minutes on each side, or until the internal temperature reaches 145F 63C, put the pork chops on the grill. The chops may need more or less time to cook depending on how thick they are. After cooking the pork chops, let them rest for a few minutes. This helps the juices stay in, so each bite is juicy. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 10 minutes

Cook Time: 15 minutes

Dakota

[academiccoachtaylor]

This Tuna Noodles Potluck dish is a crowd-pleaser, perfect for any gathering or event. It combines tender pasta, savory tuna, and vibrant veggies tossed in a creamy dressing with a hint of tangy lemon juice.

Ingredients: 8 oz. pasta noodles. 2 cans 5 oz. each tuna, drained. 1 cup frozen peas, thawed. 1/2 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup chopped celery. 2 tablespoons chopped fresh parsley. 2 tablespoons lemon juice. Salt and pepper to taste. 1/4 cup grated Parmesan cheese optional, for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside to cool. In a large bowl, combine cooked pasta, tuna, peas, red onion, celery, parsley, mayonnaise, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed. Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, garnish with grated Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

Kenneth Burton

[academiccoachtaylor]

This creamy and tasty cauliflower soup with crispy tofu bacon on top is great for a comforting and filling meal. This gluten-free and vegan dish is full of good things for you.

Ingredients: 1 medium cauliflower, chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 tablespoon olive oil. 8 oz extra firm tofu, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1/2 teaspoon liquid smoke.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add cauliflower, vegetable broth, almond milk, nutritional yeast, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15-20 minutes. While the soup is simmering, prepare the tofu bacon. In a small bowl, mix soy sauce, maple syrup, and liquid smoke. Marinate tofu slices in the mixture for about 10 minutes. Heat a skillet over medium heat and cook marinated tofu slices until crispy, about 2-3 minutes per side. Once cauliflower is tender, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Serve the soup hot, topped with crispy tofu bacon. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Faith

[academiccoachtaylor]

Tacos al Pastor is a classic Mexican street food favorite. This recipe features marinated and grilled pork slices, grilled pineapple, and a combination of flavorful spices and seasonings. It's a mouthwatering taco that captures the essence of Mexican cuisine.

Ingredients: 2 lbs pork shoulder, thinly sliced. 1 pineapple, peeled and sliced into rings. 1 onion, thinly sliced. 3 cloves garlic, minced. 2 teaspoons dried oregano. 2 teaspoons ground cumin. 1 teaspoon smoked paprika. 1 teaspoon chili powder. 1/2 cup white vinegar. 1/4 cup achiote paste. Salt and pepper to taste. Corn tortillas. Fresh cilantro, chopped. Salsa of your choice.

Instructions: In a bowl, combine the minced garlic, dried oregano, ground cumin, smoked paprika, chili powder, white vinegar, achiote paste, salt, and pepper. Mix well to create the marinade. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 2 hours, or preferably overnight for best results. Preheat your grill to medium-high heat. Grill the marinated pork slices until they are cooked through and slightly charred, about 2-3 minutes per side. While grilling the pork, grill the pineapple slices until they have nice grill marks, about 2 minutes per side. Warm the corn tortillas on the grill for about 20 seconds per side. To assemble the tacos, place a few slices of grilled pork on each tortilla, top with grilled pineapple, sliced onion, fresh cilantro, and your choice of salsa. Serve hot and enjoy your delicious Tacos al Pastor!

Prep Time: 20 minutes

Cook Time: 10 minutes

Adam

[academiccoachtaylor]

This Bacon Goat Cheese Tomato Tart is a savory delight, combining crispy bacon, tangy goat cheese, and juicy cherry tomatoes nestled in a keto-friendly crust. Perfect for brunch, lunch, or a light dinner!

Ingredients: 1 keto-friendly pie crust. 6 slices bacon, cooked and crumbled. 1 cup cherry tomatoes, halved. 4 oz goat cheese, crumbled. 2 eggs. 1/4 cup heavy cream. 2 tbsp fresh basil, chopped. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. Place the keto-friendly pie crust in a tart pan and trim any excess dough. In a bowl, whisk together eggs, heavy cream, basil, salt, and pepper. Sprinkle bacon, cherry tomatoes, and goat cheese evenly over the pie crust. Pour the egg mixture over the ingredients in the tart pan. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Allow the tart to cool slightly before slicing and serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ariana

[academiccoachtaylor]

These unicorn cupcakes are not only adorable but also incredibly easy to make. They're perfect for birthdays, parties, or just a fun baking project with the kids.

Ingredients: 1 box of white cake mix. 3 large eggs. 1/3 cup vegetable oil. 1 cup buttermilk. 1 tsp vanilla extract. Gel food coloring pink, purple, blue. White frosting. Edible glitter. Edible gold stars. Rainbow sprinkles. Cupcake liners.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the cake mix, eggs, vegetable oil, buttermilk, and vanilla extract in a large bowl. Mix everything together well. Put three equal amounts of batter into three different bowls. To make pink, purple, and blue batter, add a different gel food coloring to each portion. Put a spoonful of each color of batter into a different cupcake liner and stack them to make a rainbow. After the oven is hot, bake it for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down before you frost them. To make a unicorn theme, frost each cupcake with white frosting and top with edible gold stars, rainbow sprinkles, and edible glitter. You can now serve and enjoy your cute and simple unicorn cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Rebecca Gellar

[academiccoachtaylor]

A tasty and refreshing holiday-themed mocktail that is great for parties and get-togethers. Because it doesn't have any alcohol, this sangria punch is great for the whole family. It tastes great and looks festive.

Ingredients: 4 cups cranberry juice. 2 cups sparkling water. 1 cup orange juice. 1/4 cup fresh lemon juice. 1/4 cup honey. 1 orange, thinly sliced. 1 cup fresh cranberries. 1 cinnamon stick. Ice cubes.

Instructions: Put cranberry juice, sparkling water, orange juice, lemon juice, and honey in a large pitcher. Mix it around until the honey is gone. Put fresh cranberries, orange slices, and a cinnamon stick in the pitcher. Put it in the fridge for at least two hours to let the flavors mix. Pour over ice in glasses. If you want, you can add more orange slices and cranberries as a garnish.

Prep Time: 10 minutes

Cook Time: 0 minutes

Dean

[academiccoachtaylor]

Crunchy Roll Sushi combines the classic flavors of sushi with a crispy tempura twist. It's a delightful fusion of textures and tastes, perfect for sushi lovers looking to add a crunchy kick to their usual rolls.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. 1/2 cup tempura batter mix. Assorted fillings e.g., cucumber, avocado, crab stick. Soy sauce, for dipping. Wasabi and pickled ginger, for serving.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar and salt are dissolved. Set aside to cool. Once rice is cooked, transfer to a large bowl and fold in the vinegar mixture until well combined. Let it cool to room temperature. Prepare tempura batter mix according to package instructions. Lay a sheet of nori seaweed on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Arrange desired fillings e.g., cucumber, avocado, crab stick in the center of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Dip the sushi roll into the tempura batter, coating it evenly. Heat oil in a deep frying pan or pot to 350F 175C. Carefully place the sushi roll in the hot oil and fry until golden and crispy, about 2-3 minutes. Remove the sushi roll from the oil and drain on paper towels. Slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.

Prep Time: 30 minutes

Cook Time: 10 minutes

Zara C