Face Lift!

Before















After










It is time to finally unveil the recent changes to the Kozy Kitchen. With upgraded appliances and new paint, the kitchen is sure to inspire some delicious dishes! The painting was done before the "before" picture was taken, but the color went from tan to red (which didn't work out) and is now Sherwin-Williams "Friendly Yellow". We also ran a gas line from the basement in order to swap the electric stove for gas, which was probably the most exciting change! The first meal made with the new appliances was Chicken Chili, which is featured in this blog and is a great dish for this time of year as the weather cools down. The new kitchen is already bringing me more motivation to cook and bake, so be sure to check back for new recipes in the future!

Potato Soup

As the weather becomes cool and crisp, I love opening my windows and getting out the slow cooker to make some warm and comforting meals. I decided to get creative and used what I had on hand to create this recipe. I don't normally post my own creations, but we thought the soup turned out really well, and was very simple to make. We enjoyed it with a crisp green salad and some warm buttery dinner rolls. I hope you enjoy!

Ingredients:

5 lbs red potatoes, cut into eighths
1 can chicken broth
1 can cream of chicken soup
2 shredded carrots
2 chopped leeks
1 soup can of water
10 slices bacon, cooked and chopped
milk to taste (about 1 cup)
salt
freshly ground pepper

Optional for topping:
shredded cheddar cheese
sour cream or Greek yogurt
additional diced bacon

Directions:

• Place potatoes, broth, cream of chicken soup, carrots, leeks, and water in crock pot.
• Cook on low heat 6-8 hrs or high heat 3-4 hours.
• Use a potato masher, or any kitchen utensil that will work, to mash some of the potatoes up.
  
• Stir in milk until soup reaches desired consistency. We like our potato soup quite thick, so I only added about 3/4 cup milk.
• Add bacon.
• Add salt and pepper to taste. (I used lots of black pepper!)
• Replace lid on slow cooker and allow soup to heat up for about 10 more minutes.
  
• Place soup in serving bowls and top with toppings of choice.
  

Broccoli Salad

I was blessed with a very nice baby shower in August. My wonderful cousin planned the food, and everyone really enjoyed this recipe. In order to save time we used microwavable bacon, prepared the salad the night before, and refrigerated it overnight. This would make a great side dish for a potluck or summer barbecue. Hope you enjoy!

Ingredients:

1 large head broccoli
6 to 8 slices of bacon, crumbled
1/2 c chopped red onioin
1/2 c raisins
8 oz sharp cheddar, shredded
1 c mayo
2 tbsp white vinegar
1/4 c sugar
1/2 c cherry tomatoes, halved
salt and pepper to taste

Directions:

Mix broccoli, bacon, onion, raisins, cheese, and tomatoes in large bowl.
Mix mayo, vinegar, and sugar in a small bowl, and stir into large bowl to coat ingredients.

Source: Paula Deen