Kuhle Kitchen

May 21, 2009

Shoyu Chicken

Filed under: Chicken — Ryan @ 7:23 pm

This has recently been one of my favorite dinners, it is truly delicious.  You can find all sorts of recipes for this dish that have slight variations, but in general the idea is soy sauce and some form of sugar.  For a darker sauce, use more soy… for a lighter sauce, use less soy… both are delicious.  I’ve also made this using a can of pineapples as opposed to simply pineapple juice, it worked out great.  Serve over white rice, the sauce matches perfectly.

1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar

2 teas. wine
1 piece ginger

2 large cloves of garlic
3 pounds chicken thighs

Mix above ingredients well, add chicken.  Bring to a boil and lower to simmer.
Cook slowly until chicken is TENDER.

November 2, 2008

Chicken Tamale Casserole

Filed under: Chicken — Ryan @ 8:39 pm

Another successful night in the kitchen, southwestern style.  Note to self: next time add more heat!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup milk
1 egg beaten
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

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.

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.


  • 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


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!

Powered by WordPress