Kuhle Kitchen

October 31, 2008

Scrumptious Beef Stew

Filed under: Soups & Stews — Ryan @ 5:16 pm

We first made this last fall and man was it delicious.  We have been craving it for some time now and now that the leaves are falling it makes for perfect weather for a nice hearty beef stew.  Note: the end product is not exactly what most would consider “stew,” this is more like a really thick and stewie pot roast… but we call it “stew.”

3 to 4 lb chuck roast
2 cans cream of mushroom soup
2 packages Lipton Onion soup mix
Carrot and Potatoes, peeled and cubed
Button mushrooms (optional)

1. Line roasting pan with large piece of tin foil (enoughto wrap chuck roast pieces, carrots and potatoes, and soup mixture)
2. Cut chuck roast into bite sized pieces and add to pan.
3. Mix cream of mushroom soup with Lipton Onion soup mix in seperate bowl.
4. Scatter carrots and potatoes (and mushrooms) around and between meat pieces.  Pour soup mix over all.
5. Seal foil.  Bake at 375 degrees for 1 1/2  to 2 hours, until meat is very soft.

October 26, 2008

Pesto Pasta with Chicken

Filed under: Chicken, Pasta — Ryan @ 1:50 pm


We found this great recipe at AllRecipes one night when I was craving pesto.  I’m not big on spicy foods so was 1eery of the red pepper flake… but after giving it a try, I’m a fan.  Had it again two weeks later!

1 (16 ounce) package penne pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed roasted red peppers, drained and cut into strips
1/2 cup pesto sauce

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, roasted red peppers and pesto. Toss to coat evenly.

October 13, 2008

Chicken Noodle Soup!

Filed under: Chicken, Soups & Stews — Ryan @ 3:29 pm

It’s time for cozy, warm foods like chicken noodle soup! I’m actually not a big fan of the stuff in the can, but this recipe is a different animal entirely. It’s a tiny bit more involved than opening a can and dumping it in a pot, but the results are scrumptious!!!


  • 1 rotisserie chicken
  • 1 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 8 ounces egg noodles
  • 8 cups water
  • 6 cubes chicken bouillon
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 tablespoon dried parsley


1. Saute the celery and onions with the butter on medium about five minutes in a stock pot.

2. Add the water, broth, and boullion cubes. Once the cubes have melted, throw in the entire rotisserie chicken! Add the bay leaf, black pepper, parsley, marjoram, and carrots. Simmer for 30 minutes.

3. Take out the chicken and cut off the meat. Add the meat back into the stock pot.

4. Add in the egg noodles and continue to simmer for 10 more minutes.

Powered by WordPress