Daly says cooking is regular activity
Kara Daly says whenever boredom strikes or she needs something to help her relax, cooking lunch or dinner is her go-to.
“Cooking relaxes me and gives me something to do and keep my mind on,” Daly said. “When I’m at home and I’m bored, I get up and cook something. It’s one of the most common things I do when I’m home.”
Daly was born and raised in Philadelphia and recently graduated from Philadelphia High School in 2021. Outside of cooking she works at Kademi and is getting ready to compete in the 2023 Miss Hospitality pageant on July 14 and 15.
She said she learned how to cook in elementary school by watching her grandparents in the kitchen.
“When I was in middle school, I started helping my grandfather cook full meals,” Daly said. “I remember the first dish I cooked was hamburger steak and boiled potatoes. As I got older I learned how to cook chicken pretty fast and it’s something I grew to love. I like to bake as well and learned how to make things like brownies and cookies.”
Daly said nowadays she is always looking for different things to cook and still likes cooking anything chicken.
“I always try to find ways to cook chicken with different recipes, like making chicken with broccoli and onions,” Daly said. “I’m a fan of quick and easy but also yummy.”
CREAM CHEESE CORN
2 cans shoepeg corn, drained
1 stick of butter
8 oz cream cheese
Melt one stick of butter and 8oz of cream cheese. Stir until smooth. Add 2 cans of drained white shoepeg corn and dash of salt. Mix, heat, and serve.
ASIAN SLAW
16 oz. pkg. slaw mix
2 (3 oz) pkg. beef flavored ramen noodles, crushed
1 cup sliced almonds
1 cup sunflower kernels
1 bunch green onions, chopped
1 Tbsp. butter
Dressing:
1/2 cup sugar
1/3 cup vegetable oil
1/3 cup white vinegar flavor packet from noodles
Melt butter to brown almonds, ramen noodles and sunflower kernels. Add green onions to the slaw mix. Top with almonds, noodles and sunflower kernels when ready to serve.
Dressing: whisk together flavor packets with sugar, oil and vinegar. Pour over layers and chill. Toss before serving.
CRISPY RANCH
CHICKEN
2 cups crispy rice cereal
½ cup grated parmesan cheese
1 envelope (1 oz) ranch dressing packet
2 egg whites, beaten
8 skinless chicken thighs
Preheat the oven to 350 degrees. Spray a large baking sheet with non-stick cooking spray. Combine the cereal, parmesan cheese, and ranch dressing mix in a bowl.
Dip each thigh in the egg whites and then in the cereal mixture to coat evenly. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when pierced with a fork, after approximately 40-45 minutes. Serve hot.