Miss America How To
Kat In the Kitchen
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In Kathryn's 'Miss America How-To' video, she addresses the fact that during isolation, many of us have stocked up on instant staples for food: Ramen, Mac & Cheese, and canned items. This segment shows ways to spice up these meals to make them taste like you ordered them in a restaurant! |
RECIPES
Restaurant Style Ramen - for 2 Packages of Ramen
Ingredients:
2 Packages of Ramen (recommend Sapporo Ichiban)
Water as indicated on package (approximately 2 cups per package)
2 tablespoons olive oil
1/2 of large yellow onion (fine dice)
2 teaspoons minced garlic
1 lime
1 tsp tamari sauce
1 tsp (or more if you like) Truff Sauce or hot sauce of your choice
Garnish: scallions (bias cut)
jalapeño peppers (sliced)
slices of red pepper
cilantro
fresh basil
Directions:
In wok or pot, sauté minced garlic and onions in olive oil until onions are translucent.
Add water as directed on package (approx. 1 1/2 to 2 cups per package) and bring to boil.
Add noodles and cook as directed.
In separate bowls (one bowl for each person), combine juice of 1/2 lime, tamari sauce, Truff or other hot sauce, and flavor package. Stir.
Add noodles. Stir again.
Garnish with scallions, red peppers, jalapeño peppers, cilantro, basil, and a slice of lime. Serve!
Ingredients:
2 Packages of Ramen (recommend Sapporo Ichiban)
Water as indicated on package (approximately 2 cups per package)
2 tablespoons olive oil
1/2 of large yellow onion (fine dice)
2 teaspoons minced garlic
1 lime
1 tsp tamari sauce
1 tsp (or more if you like) Truff Sauce or hot sauce of your choice
Garnish: scallions (bias cut)
jalapeño peppers (sliced)
slices of red pepper
cilantro
fresh basil
Directions:
In wok or pot, sauté minced garlic and onions in olive oil until onions are translucent.
Add water as directed on package (approx. 1 1/2 to 2 cups per package) and bring to boil.
Add noodles and cook as directed.
In separate bowls (one bowl for each person), combine juice of 1/2 lime, tamari sauce, Truff or other hot sauce, and flavor package. Stir.
Add noodles. Stir again.
Garnish with scallions, red peppers, jalapeño peppers, cilantro, basil, and a slice of lime. Serve!
Baked Buffalo Chicken Mac & Cheese
Ingredients:
2 boxes of Kraft (or similar) Mac & Cheese
Milk (as directed on box)
Butter (as directed on box)
2/3 cup - Frank's RedHot sauce or similar
2 teaspoons garlic (minced)
1 1/2 to 2 cups shredded chicken
1 cup sour cream
Additional milk as needed
Shredded cheddar cheese for topping
Panko bread crumbs for topping
Garnish: scallions
jalapeño peppers
Directions:
In separate pot, bring water to boil and add noodles. Cook as instructed on box.
In pan, add butter and sauté minced garlic and onions until onions are translucent.
Add RedHot sauce and stir.
Add sour cream & milk, and stir.
Add both cheese packages and whisk thoroughly.
In separate prepared casserole dish, layer with shredded chicken.
When macaroni noodles are ready, strain water, and pour on top of chicken.
Pour sauce over macaroni noodles and stir. If mixture needs more moisture, add extra milk for moisture.
Top with shredded cheddar cheese and lightly sprinkle bread crumbs.
Put under broiler until cheese melts.
Take out of oven, and garnish with scallions and sliced jalapeño peppers.
Enjoy!
Ingredients:
2 boxes of Kraft (or similar) Mac & Cheese
Milk (as directed on box)
Butter (as directed on box)
2/3 cup - Frank's RedHot sauce or similar
2 teaspoons garlic (minced)
1 1/2 to 2 cups shredded chicken
1 cup sour cream
Additional milk as needed
Shredded cheddar cheese for topping
Panko bread crumbs for topping
Garnish: scallions
jalapeño peppers
Directions:
In separate pot, bring water to boil and add noodles. Cook as instructed on box.
In pan, add butter and sauté minced garlic and onions until onions are translucent.
Add RedHot sauce and stir.
Add sour cream & milk, and stir.
Add both cheese packages and whisk thoroughly.
In separate prepared casserole dish, layer with shredded chicken.
When macaroni noodles are ready, strain water, and pour on top of chicken.
Pour sauce over macaroni noodles and stir. If mixture needs more moisture, add extra milk for moisture.
Top with shredded cheddar cheese and lightly sprinkle bread crumbs.
Put under broiler until cheese melts.
Take out of oven, and garnish with scallions and sliced jalapeño peppers.
Enjoy!
Cajun Style Breakfast Hash
Ingredients:
2 cans of Mary's Kitchen Hash (or similar brand)
2 tablespoons olive oil
2 tablespoons garlic
2 cups diced onions
1 cup diced red peppers
1 cup diced celery
2 eggs (beaten)
1 package of pre-cooked rice (any flavor you would like that is in your cupboard!) For this recipe we used brown rice.
Cajun Spice Blend: Salt, Black pepper, Garlic powder, Onion powder, Cayenne, Paprika, Thyme, Oregano, Crushed red pepper, Dash each of cumin & allspice
3 cups chopped kale
Directions:
In pan, sauté minced garlic and onions.
Stir in red peppers and celery and continue to sauté.
Add 2 cans of hash. Cook until hash is browned.
Beat 2 eggs in separate bowl. Add cajun seasonings as you like!
Add mixture to hash and stir as eggs are cooked.
When eggs are cooked, add 1 package of pre-cooked rice and stir until rice is hot.
Right before serving hash, add 3 cups fresh chopped kale and stir.
Serve immediately!
Ingredients:
2 cans of Mary's Kitchen Hash (or similar brand)
2 tablespoons olive oil
2 tablespoons garlic
2 cups diced onions
1 cup diced red peppers
1 cup diced celery
2 eggs (beaten)
1 package of pre-cooked rice (any flavor you would like that is in your cupboard!) For this recipe we used brown rice.
Cajun Spice Blend: Salt, Black pepper, Garlic powder, Onion powder, Cayenne, Paprika, Thyme, Oregano, Crushed red pepper, Dash each of cumin & allspice
3 cups chopped kale
Directions:
In pan, sauté minced garlic and onions.
Stir in red peppers and celery and continue to sauté.
Add 2 cans of hash. Cook until hash is browned.
Beat 2 eggs in separate bowl. Add cajun seasonings as you like!
Add mixture to hash and stir as eggs are cooked.
When eggs are cooked, add 1 package of pre-cooked rice and stir until rice is hot.
Right before serving hash, add 3 cups fresh chopped kale and stir.
Serve immediately!