Kuhle Kitchen

November 1, 2008

Cranberry Oatmeal Bars

Filed under: Sweets — Ryan @ 6:01 pm

Another great find from Cooking LightNote: Be sure to zest the orange before you squeeze the juice.

1 1/3 cups dried cranberries (6 oz)
3/4 cup sour cream
1/2 cup granulated sugar
2 T all-purpose flour
1 t vanilla extract
1/2 t. grated orange rind
1 lg egg white, lightly beaten

4.5 oz all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 Tablespoons butter, melted
3 Tablespoons orange juice
Cooking spray

1. Preheat oven to 325-degrees
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 c oat mixture. Press remaining oat mixture into the bottom of an 11×7 inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325-degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.

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.

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!

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.

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

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.


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)


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.

July 9, 2008

The key to a great potato salad…

Filed under: Tips and Tricks — Ryan @ 7:48 pm

You can have the best potato salad recipe in the world, but if you do not adhere to this basic rule (which no recipes mention), your great potato salad recipe could turn into a flop.

Always apply your potato salad dressing (regardless of what type you use) while the potatoes are still warm. This is very important. When the potatoes are still warm, their pores are open and… you guessed it, porous. This allows all of the great flavor from your dressing to seep in to the potato and let the potato absorb all of the delicious yumminess. If you apply the dressing when the potatoes are cold, the dressing will basically sit on the outside of the potato and will not taste near as good.

Mmm, potato salad…

July 4, 2008

Cocoa Heaven Cupcakes

Filed under: Dessert — Ryan @ 2:10 pm

My friend Erika always makes the most gorgeous and delicious cupcakes. This recipe comes from her, and she got it from Martha Stewart. I’m also including a link to a fluffy buttercream frosting recipe that takes some time but the results are fantastic!


  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Easy White Icing
  • Sprinkles (optional)


  1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla.
  3. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  4. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  5. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with frosting using a table knife or small offset spatula. Decorate with sprinkles, if desired.

July 2, 2008

Mahi Mahi Maui Style

Filed under: Seafood — Ryan @ 1:03 pm


  • 4 mahi mahi fillets
  • 2 Tbsp butter, divided
  • 1 clove garlic
  • 1 Tbsp teriyaki sauce
  • 2 Tbsp lemon juice
  • 1 tsp. honey
  • 1 Tbsp sesame seeds

In skillet set at 250 degrees F or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over mahi mahi fillets, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade. Garnish mahi mahi fillets with parsley.

Makes 4 servingsp

« Newer PostsOlder Posts »

Powered by WordPress