Kuhle Kitchen

September 26, 2008

Chicken Stew

Filed under: Chicken, Soups & Stews — Ryan @ 7:20 pm

We decided to make this on a whim, and it turned out to be really delicious! It’s a take on the beef stew recipe that we will include here in a couple of weeks.

Ingredients:

  • 1 can cream of mushroom soup
  • 1/2 can chicken broth
  • 1 packet onion soup mix
  • 2 russett potatoes, cut into chunks
  • 3 carrots, cut in chunks
  • 2 cups frozen mini onions
  • 2 chicken breasts, in chunks
  • 1 cup mushrooms
  • Salt to taste

Instructions:

1. Line your crock pot and throw in your veggies and chicken. Pour broth over everything.

2. In a separate bowl, mix together cream of mushroom soup and onion soup mix. Pour over the chicken and veggies and make sure that every chunk has at least a little bit of soup covering it.

3. Cook on high for 2 hours, then turn to low until it’s time to eat. Season with salt to taste. Enjoy!

September 20, 2008

Springfield Chili

Filed under: Soups & Stews — Ryan @ 4:55 pm

I got this recipe out of Cooking Light magazine.  I noticed it when we found the Cincinnati Five-Way Chili, what grabbed my attention was the use of beer and also Worcestershire sauce.  I’ve updated the calling of Worcestershire sauce to 2 teaspoons as opposed to the original 1 teaspoon as the original recipe calls for, I really like the sweetness of Worcestershire sauce.

Ingredients:
1 bacon sliced, finely chopped
2 1/2 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
2 (12-ounce) can beer (I drink Bud Light, use what you like)
3 tablespoons chili powder
2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounce) shredded cheddar cheese

Directions:
1. Cook bacon in Dutch oven on medium heat til browned (5 minutes). Stir in 2 cups onion; cover and cook til onion is tender (5 minutes). Uncover and stir in garlic; cook for 1 minute.
2. Turn to medium-high; add turkey and sirloin. Cook til browned (5 minutes), stir to crumble. Add 1 can beer (drink 2nd can), cook til liquid reduces to 1/3 cup (7 minutes).  Stir in chili powder, worcestershire sauce, kosher salt, cumin, tomatoes, and tomato sauce. Cover, reduce heat, simmer 30 minutes til it thickens. Stir in beans; cook 10 minutes. All done!

Don’t forget to leave a comment and share your results!

September 6, 2008

Cincinnati Five-Way Chili

Filed under: Soups & Stews — Ryan @ 4:22 pm

Quick Tip: We have found that the barbecue sauce has a tremendous impact on the flavor of the chili.  Play around with different types of barbecue sauces, but always be sure to use a sauce that you and your family enjoy.

Ingredients:

Cooking spray
1 pound ground turkey
1/2 pound ground sirloin
2 1/2 cups chopped onion (about 2 medium), divided
2 garlic cloves, minced
1 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
3 tablespoons spicy barbecue sauce
1/2 teaspoon kosher salt
4 teaspoons white vinegar
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/2 ounce unsweetened chocolate, chopped
1 (10 3/4-ounce) can tomato puree
3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
Oyster crackers (optional)

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble.
Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.
Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Place about 1/2 cup cooked spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl.
Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans. Serve with crackers, if desired.

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