Category: Two Glasses In

Recipes by Christy Young Goza

Chili

I spent the morning in the basement trying to organize some clutter (I have a long way to go) and came across my tubs of fall decor. And even though it’s not technically fall yet, I decided to decorate early. And if you are going to decorate for fall, you might as well make some chili. Did I mention Jay was also watching the first football games of the season?

I also found some leftover fall cocktail napkins when I was unpacking the tubs, which lead to the organizing of all my cocktail napkins. I have a touch of what some would call OCD but I actually love that part of myself and consider it one of my best qualities- until I am up at 3am trying to organize my cabinets.

As I get older, I have the attention span of a squirrel and often find myself falling into rabbit holes. Today is a good example: basement clean up led to fall decorating, napkin organization and chili.

The organized side of the basement.
Cocktail Napkin Organization

I have never made the same chili twice. I always find myself looking in the cabinet for things to add. The Pioneer Woman, Ree Drummond, has what I consider to be the perfect basic chili recipe. I always start with that and then add in whatever feels right in my heart. Yes, I could make up my own chili recipe, but why reinvent the wheel?

The recipe cards I include in my posts are my real recipe cards and as you can see, this is the basic chili recipe with no real directions, complete with food stains on the card.

The most important part of chili is the toppings. Today, I lined up sour cream, onions, jalapenos, shredded cheese, lime wedges and chips. At the last minute, I decided to add tater tots. I crisped them in the oven on a large baking sheet and tossed in this pan to serve.

If you are feeding a crowd, double or triple the recipe. And for a crowd I like to make a pot of spicy chili and a pot of not so spicy chili. Tonight this pot of chili fed 6 adults and a few of those adults had multiple helpings. I was looking forward to chili left overs because it freezes beautifully, but there was none. And that is the best compliment I could receive.

Pair this with sweet tea or ice cold beer.

Chili

Ingredients


2 lbs ground beef
1 onion, chopped
2 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/4 tsp cayenne
1 15 oz can kidney beans, drained
1 15 oz can pinto beans, drained
2 15 oz cans tomato sauce
1 can Rotel tomatoes with chilis

Directions


Brown the hamburger meat and drain. In a large pot, saute the onions for a few minutes. Add garlic and saute for 1 minute. Add all the spices and mix with the onions and garlic. Toss in the spices and mix well. Add the hamburger meat and the rest of the ingredients. Bring to a boil, lower the heat to a simmer, usually low, and cover for at least an hour stirring occasionally. You can simmer it much longer, but at least an hour.


Make this recipe your own. Bump up the heat with red pepper flakes, add different types of beans or omit the beans, add a spicy sausage or use ground turkey or chicken. Don’t settle for the recipe and listen to your heart. If you want more chili powder and cumin, add it. If you love garlic, add more.

Magic Marinade

This marinade is very versatile. I have used it for Asian inspired meals as well as meals that are just plain American, like steak and potatoes. The first time I put it together, I marinated boneless skinless chicken thighs. Jay threw them on the grill and it was the best chicken I had ever eaten. I have marinated anything and everything from vegetables to steaks and have never been disappointed. The brown sugar makes for some excellent caramelization on the grill.

The bonus to this recipe, is you probably have everything you need already in your pantry. The longer you marinate, the more rich the flavor. So anywhere from 30 minutes to overnight works. And of course, an overnight marinade will bring the best results.

The acid (vinegar, soy, worcestershire) works as a tenderizer so whatever protein you choose will be divine. It works well tenderizing tough cuts of beef like a flank or skirt steak. If you choose one of these cuts, make sure you opt for an overnight marinade to really cut the toughness.

If you are gluten sensitive like me, swap the soy sauce for coconut aminos.

Magic Marinade


Ingredients


1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup worcestershire sauce
1/2 balsamic vinegar
1/2 cup olive oil
1 tsp salt

Directions


Place all ingredients in a plastic sealable bag in in a pan and toss in your protein. Ideally, marinating it overnight brings out the best flavor, but anywhere from a couple of hours to 30 minutes will also bring amazing flavor. This started out as a chicken marinade, but I have used it on everything from pork tenderloin to ribeye steaks with excellent results.


Make this recipe your own. Add some heat with red pepper flakes or garlic for extra flavor.

Coconut Rice

This week I was making some Asian inspired pork tenderloins and was going to throw together my Asian Slaw and rice. I had invited our best friends over for dinner and wanted to do something extra to the rice. Yes, I have cooked rice in chicken broth, and I have thrown cajun spices into it, but I have been trying to step out of my comfort zone lately and Asian is not in my wheelhouse. After careful thought and rummaging through by kitchen cabinets, I found a can of coconut milk. I know, that is more Thai than Asian, but they meld together nicely.

What transformed was a wonderful concoction of creamy goodness. I had two helpings, one of our friends had three helpings. There was no rice left in this bowl. And, I have been thinking about this rice since that night.

I have to confess, I am not a fan of ginger, but if you are a ginger lover…add it.

Coconut Rice


Ingredients


2 cups jasmine rice, rinsed
1 can coconut milk
1.5 cups water
1 tsp sugar
1 tsp salt

Directions


Place all ingredients in a pot, bring to boil, turn it down to a simmer, cover and cook for 20 minutes.


Make this recipe your own. You could add ginger or even five spice.

Greek Lemon Potatoes

This is one of my favorite side dishes. I suffer from inflammation brought on by chemo a few years ago and when I was searching for healthy eating habits with anti inflammatory effects, I stubbled upon Mediterranean cuisine. It is filled with lots of garlic, lemons, oregano and fresh ingredients. For years, I thought oregano was just for Italian food and I thought it smelled not so fabulous. However something magical happens when you add it to garlic, lemons and olive oil. I now love it so much, I have fresh oregano on my patio and a large container of dried in my pantry.

There is something I feel the need to disclose when it comes to potatoes- I refuse to peel one. It is a lot of trouble, takes up valuable time and I just dislike everything about it. For that reason, I only use yellow or red potatoes. They have thin peels and work with just about any recipe. For this recipe, I like yellow, or Yukon golds.

I have one rule when it comes to lemons- use real lemons. Bottled lemon juice is not a thing. I don’t know what it is, but it is not lemon and it doesn’t even taste like lemon. Even if it says “real lemon juice”, don’t get it. Under no circumstances will a bottle of lemon juice ever make it into my house. There, I said it. Helpful hint: the real lemon flavor is in the zest. Anytime a recipe calls for lemons, I always add the zest, whether it calls for it or not. And always zest a lemon BEFORE you cut it- trust me on this one.

Since we are talking about rules, I have one more really big one- black pepper. Do not purchase that tin spice can of ground black pepper. Do not purchase any ground black pepper. Please, for all that is holy, purchase a pepper grinder. I have had several cheap ones and they never seem to last very long, so a few years ago I decided to purchase a really nice one. And after much research, I found the perfect pepper grinder. There is nothing in this world quite as wonderful as freshly ground black pepper. I grind pepper on everything. If you have never ground your own black pepper, this is going to change your life. It elevates simple things, like a boiled egg or a baked potato. And black peppercorns are fairly inexpensive. I have been eyeing the electric pepper grinders but I can’t decide on one. I may add that to my Christmas wish list.

I like to serve these potatoes with a fresh fish or greek chicken thighs. Today I made a batch to take to some dear friends that just had a baby and arrived home yesterday. I made Barefoot Contessa’s Lemon Chicken Breasts for the main course and threw in some roasted okra for good measure. New parents are usually exhausted and hungry, so a food delivery was in order- and the bonus was I got to cuddle Baby Mox. Precious!

Since this was a delivery to new parents, wine was not on the menu. However, at home I would pair this with Buttercream Chardonnay. It is exactly as it sounds- buttery. This is an oaked chard, full of freshness, with a hint of vanilla and it has a great price point. There is a great wine educator at Total Wine in Knoxville, TN and she recently turned me onto this bottle. She has never steered me wrong.

Greek Lemon Potatoes


Ingredients


2.5 lbs potatoes (I use yellow or yukon golds) cut into large chunks
4 cloves garlic, minced
3/4 cup chicken stock
1/4 cup olive oil
juice of 2 lemons
zest of 2 lemons
1 tbsp oregano
1tsp salt
Lots of freshly cracked black pepper

Directions


Place the potatoes in a roasting pan and toss in the rest of the ingredients and cover with foil. Place in a 350 degree oven for 1 hour. After an hour, remove foil and crank up the oven to 400 degrees for 30 minutes, tossing the potatoes occasionally.


Make this recipe your own. Bump up the amount of oregano or swap it for rosemary. Add some heat with red pepper flakes.

Chicken Stock

There is nothing better than homemade stock. There is no measuring in this recipe, and because of that it never turns out the same-and that is okay. A few months ago, for some reason, I had an over abundance of celery scraps. I threw them all in the pot and was worried it would overwhelm the stock but what transpired was one of the best batches I ever made. Don’t be afraid to throw any vegetable you can imagine into this concoction. The results will be amazing.

I keep a bag inside my freezer and throw chicken bones and vegetable scraps into it for a few weeks (rotisserie chicken scraps work well). Then on a cloudy or rainy day, I throw it all in a pot, cover with water and let it simmer all day. Bonus: It makes the house smell wonderful. Strain out the solids and toss and fill containers with the wonderful liquid gold. You can freeze or pressure can.

These days, I find myself pressure canning due to limited freezer space and also because it’s more convenient- no thaw time. Because I’m pressure canning, I now opt to simmer the broth in a large turkey roaster and I cook for 24-36 hours so the bones can release more nutrients into the broth, hence bone broth. I can get 17 quarts of chicken bone broth out of 1 batch in my turkey roaster.

I love a broth heavy on celery and thyme. I also squeeze a fresh lemon or two into each batch. It just brightens it up.

Chicken Stock


Ingredients


chicken (carcass/bones/scraps)
onion (onion peels)
celery (end pieces and leaves)
carrots (peels)
garlic (peels)
tomatoes (end pieces)
thyme (fresh or dried)
lemon
black peppercorns
salt

Directions


Toss all the ingredients into a large pot and cover with cold water. Bring to a boil and lower to a simmer for several hours. Strain.

For bone broth, simmer for 24-36 hours, adding water as needed. Strain.


Make this recipe your own. Use any vegetables you like, add different spices, turn up the heat with different peppers.

Beef Tenderloin

Beef tenderloin is always my go to for a dinner party. It is an expensive piece of meat, however you can feed a crowd easily with one tenderloin. For an appetizer buffet, I slice the tenderloin thinner, for a dinner buffet, I slice it thicker. The key is a meat thermometer. I have an old standard one with an attached probe- they are cheap, get one! I don’t bother setting mine, I just occasionally walk by the oven and look at the temp. You do not want to ruin an expensive piece of meat by overcooking it.

You can buy a tenderloin trimmed or untrimmed. Trimming is not hard, you are just removing the silver skin, and trimming the loose meat and any fat. The silver skin will pull off easily with a dry paper towel. I like to buy untrimmed because it is cheaper per pound and I like to chop the trimmings up and cook for breakfast the next day with fried eggs. If trimming intimidates you, buy the trimmed.

Last Saturday was our 6th wedding anniversary, so we invited some close friends to come over for what I like to call a “whoop-de-do”, or what others might call a nice dinner. I love to set the table and bring out the good wine. My house is not fancy and neither is my cooking, my dishes or serving platters. I stick to the basic white platters, I find food looks the best on them and they look good in my black China cabinet. Just in case I run behind or guests come early, I always set my empty platters out and place a label on them so that others can help place things on the right platter if needed. It also helps me to remember what I am serving- yes, I have left things in the oven before!

Also- not everyone likes their meat medium rare. I keep a skillet on the stove so if anyone wants their meat cooked more, I can toss their slice in for a minute or two on medium heat.

Anytime I entertain, I channel my inner Ina Garten. I have all of her cookbooks and I am a huge fan- I love her. Ina’s food is not pretentious, it is simple food that people love and she has great entertaining advice. And of course, she loves a good cocktail and wine. Ina taught me how to make by first beef tenderloin using the “fast method”. Some time later she showcased a great “slow method”. I prefer the slow method, although you will be surprised how fast the slow method is. For time management purposes, give yourself an hour to cook and rest the meat.

The wine… when Jay and I started dating we decided to give wines with weird labels a try. I know that is silly, but we loved wine and we loved trying new wines- we still do. It was during this time we discovered Orin Swift. So for this whoop-de-do, I opened one of our favorites, a bottle of Orin Swift Mercury Head Cabernet, 30 minutes before dinner was ready. Mercury Head is a dry, rich cab with notes of thyme and blackberry with a smooth finish. The bottle actually has a mercury head coin imbedded. I love Orin Swift almost as much as I love Ina Garten. Some of our other Orin Swift favorites are 8 Years in the Desert and Machete. And yes, they all have strange labels and they are all top notch wines, they are memorable. I love to give a bottle of Orin Swift wine as a gift, housewarming present or hostess gift. I love turning someone onto something remarkable.

Don’t be intimidated by a beef tenderloin, invite those you love over and open a glass of good wine. Share the love!

Beef Tenderloin


Ingredients


1 whole beef tenderloin
olive oil
freshly ground black pepper
kosher salt

Directions

Unpackage the tenderloin and pat dry. Set it out on a baking sheet for at least 30 minutes prior to cooking to bring it to room temperature. I like to truss my tenderloin so it cooks evenly. This part is optional, it will honestly be just fine without trussing, but it does cook a bit more evenly if you take the time to do this step. You can google how to truss a tenderloin, there are lots of good videos. Rub with olive oil and put A LOT of salt and pepper around all sides. Then put more salt and pepper. Place in a 275 degree preheated oven. This tenderloin was cooked to 130 degrees. Cook longer if you like less pink. Remove from oven when it is at the desired temp and tent a piece of foil on top for at least 20 minutes. YOU HAVE TO LET THE MEAT REST. Don’t skip this step.


Make this recipe your own. Rub with butter instead of olive oil, try different seasonings. Toss fresh rosemary in a pan with olive oil or butter and cook for a few minutes and brush onto the cooked tenderloin. Truss or don’t truss and cook to the temperature you like.

Asian Slaw

The dressing on this slaw is the bomb. I know, what does a Tennessee country girl know about asian slaw? The truth is, last year I was eating with friends at Madame Butterfly in Savannah, Georgia. It was spectacular with a great wine list. On the menu they had a cucumber and carrot salad that was so memorable, it was the inspiration for this slaw.

Be careful with the sesame oil. It can ruin a dish in a heartbeat- I have been down this road. Just a little goes a long, long way.

Typically, I am guessing you would pair this with sake, and I wish I could recommend one! Instead, we choose 19 Crimes Martha’s Chard. I know, you are rolling your eyes, the label made me laugh out loud and I had to buy it. I was pleasantly surprised and for the money it was a great deal. Try it!

Asian Slaw


Ingredients


1 bag broccoli slaw
4 scallions, chopped
1 large cucumber, diced
Dressing:
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup sugar
3 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp onion powder
1/2 tsp garlic powder

Directions


Prepare the dressing and toss in the rest.


Make this recipe your own. Omit the broccoli slaw and add cabbage or bagged slaw. I have used the dressing on a simple bowl of shaved carrots and diced cucumbers with wonderful results.

Peach Caprese Salad

This week I have an abundance of peaches. I have to be honest, I am not a fan of cooked or canned peaches. I do however love fresh peaches. Last night, the FOKRs (my tribe of wine lovers) came over for what we refer to as “a nibble and a sip”. Everyone brings an appetizer and a bottle of their favorite wine or beverage of choice. I had 30 minutes from the time I got home from work until the time they arrived to prepare something and the winner was peach caprese salad- I also threw some salmon in the oven for good measure.

The evening went off without a hitch. We laughed, we cried, we loved, and that is what we do best. The FOKRs are a diverse group- young, old, liberal, conservative, gay, straight, men, women, etc. We all have some common interests- we love food and wine, and we cherish our friendships. We have been friends for decades and together we have celebrated birthdays, births, anniversaries, weddings and life and we have been there for each other through breakups, divorces, deaths, sicknesses and hardships. Find your tribe and if you can’t find a tribe start building your own. And if you are lucky, you will have multiple tribes!

I would pair this with a chilled bottle of Mer Soleil Silver Chardonnay. It is unoaked with fruity notes and a crisp, bright finish. I wouldn’t be opposed to dropping a slice of fresh peach in the glass. Mer Soleil is part of the Caymus family and is a spectacular wine for the money- fabulous enough for a special occasion and affordable enough for a weeknight at home. We always keep some on hand in our wine fridge- you know, for emergency wine situations.

Peach Caprese Salad


Ingredients


peaches
tomatoes
fresh mozzarella
basil
balsamic glaze*

Directions


Slice the peaches. Removing the peel is optional.
Slice the tomatoes.
Slice the mozzarella.
Place the ingredients above on a platter and throw in basil leaves.
Drizzle the balsamic glaze right before serving.


You can make your own balsamic glaze by reducing balsamic vinegar by simmering on low until it is the consistency you are looking for, or you can purchase the glaze. I have done both and I prefer buying it! Make this recipe your own. You could omit the tomatoes, or substitute burrata or goat cheese for the mozzarella. You could opt for a white balsamic glaze instead of the traditional.

Grilled Peaches with Whipped Feta

Today I took a trip down 64 Highway to Gilliland’s, I had heard through the grapevine that the Elberta peaches had been harvested and as it turns out, today was my lucky day. Gilliland’s has been open as long as I have been alive and is the place to go for peaches. You can find them on social media under Gilliland Orchards, but I just know them as Gilliland’s.

My mind has been spinning ever since I loaded the peaches into the car, trying to decide the best way to showcase these prize winning peaches this week. I also worked all day and when I got home I was exhausted. And here is what you need to know: there is no shame in serving bagged salad and grilled smoked sausage for dinner. I love to cook but sometimes I am too tired to lift a pan, and I keep sausages in the meat drawer just for these occasions.

When I am too tired to cook, I immediately start loading stuff on “sticks” as Jay calls them. Technically, they are skewers. Jay knows if he comes in and meat is on sticks, it’s his night to shine. He always knows exactly the right thing to do. So he goes over to the wine fridge, pulls out a nice bottle, pours both of us a glass and starts the grill. He never misses a beat.

After a glass of wine I decided to whip some feta and swirl it on plate. The perfect backdrop for simple, grilled peaches.

Normally, I would have opened a bottle of Sauvignon Blanc, maybe an Emmolo, to accompany the meal, but tonight Jay had a special bottle gifted to him by a co-worker- a 2018 Pinot Noir from Willamette Valley, Arabilis. The pinot stood tall and was very smooth with mild tannins. A great pairing with the grilled meat and veggies, and yes, the bagged salad.

If feta is not your thing, skip it. I was just feeling fancy after that great glass of red.

Grilled Peaches with Whipped Feta

Sometimes simple is best and when it comes to peaches this is absolutely true. You don't have to add the whipped feta to make this delicious. The grilled peaches can stand on their own anytime, especially in August during peak peach time.


Ingredients


peaches
melted butter
brown sugar
honey

Directions


Halve the peaches and remove the pit.
Brush with melted butter.
Sprinkle with brown sugar.

Grill skin side down for 3-4 minutes. Flip and grill for 2 more minutes. Drizzle honey over the top.


Make this recipe your own. I added fresh basil from my patio. Pair with ice cream, yogurt or simply enjoy as is. It is great over whipped feta.

Whipped Feta
10 ounces feta
1/2 cup greek yogurt
blend in a processor until smooth

Creamy Chicken Taco Soup

This morning at the local farmer’s market, I found a mixture of peppers and some small, tender squash. I also purchased some boneless, skinless chicken breasts with full intentions of grilling. However, by the time I returned home, black clouds began swirling and the rain came. So, I looked through my cabinets and drummed up enough things to make chicken taco soup. I know the mixed peppers I bought today will be perfect for it.

I absolutely love soups and I have only one soup rule – never use water. You can use broth, coconut milk, wine, tomato sauce, tomato juice, anything, just do not add water. Water dilutes the flavor and with a soup you are trying to build flavor.

I know my soup pot has years of food stains, and I do know I could probably spend sometime and make it look new again. But I love the stains and the reminders of the good meals that have come out of this deep, heavy pot. I covet the french soup pots that I cannot pronounce and also cannot afford. This pot is cast iron and was a bargain at Sam’s Club many, many years ago and is still going strong.

You can could add this soup to a slow cooker and let it simmer all day. This is a very forgiving, anything goes, kind of soup. If you don’t like your soup creamy, omit the cream cheese.

I use a cornstarch slurry anytime I want to thicken something. It is flavorless. Do not make the mistake of throwing the cornstarch directly into the soup. You must mix it with cold or room temp water or liquid and dissolve it before putting it into the the soup or you will have a lumpy, cornstarch mess- yes I have done this.

The creamy taco soup pictured had two extra ingredients: 1 cup of diced squash and a handful of chopped kale. If you need to thin out the soup, add more chicken stock.

Creamy Chicken Taco Soup

This is a great cabinet or freezer cleanout soup. There are no rules, anything goes!


Ingredients


4-5 boneless skinless chicken thighs
1 large onion diced
1 cup diced peppers- any kind will do. Poblano, jalapeno, bell, or a mixture of what you have on hand.
4 garlic cloves minced
4 tbsp taco seasoning
2 cans beans- use chili beans, black beans, pintos, etc.
1 can diced tomatoes and chilis
4 cups chicken broth
1 24 ounce jar of salsa
12 ounce bag frozen carrot slices
12 ounce bag frozen corn
1 block of cream cheese (room temperature)
cornstarch slurry if needed(1 tbsp corn starch and 2 tbsp water)
1 tbsp olive oil
salt and pepper to taste

Directions


In a large pot on medium heat, add olive oil, onions and peppers. Saute for 1-2 minutes and add the garlic and the taco seasoning. Cook for 1-2 minutes while the spices bloom. Toss in all the remaining ingredients except the cream cheese and corn starch slurry. Bring to a boil, cover and bring the heat down to low or low medium to a simmer for 1-2 hours. Remove the chicken and shred or cube. Add the cream cheese and if you want it thicker, add the slurry.

Make this recipe your own. Throw in some rice. Turn up the heat and add hot peppers. Toss in vegetables you have on hand such as squash, zucchini, butternut squash, potatoes, green beans, kale, etc. I have even used a bag of frozen soup vegetables. If you use cooked chicken, such as rotisserie or canned, put it in toward the end of the cook.
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