Turkey Pot Pie

Sandy gave me this great, easy pot pie recipe.  This will be a great way to use up all the leftover turkey, but feel free to use whatever type of meat you want in place of the turkey.

2 pillsbury pie crusts

1 can cream of mushroom soup

1 can drained mixed vegetables

3 cups cooked turkey

1/2 cup Chardonel

In a bowl, mix together the vegetables, soup, and the turkey.  Season the mix with salt and pepper to taste.  Stir in the wine.

Spray a pie pan with cooking oil, then lay one of the pie crusts in the pan.  Pour the turkey mixture in the pan.  Lay the second crust on top and pinch the two crusts together around the outside.  Cut a slit or two in the top crust for vent holes.  Bake at 350 degrees for one and a half hours or until brown.  Yummy!

Recipe #2

It’s veggie season at all of our generous neighbor’s houses.  Here are recent gifts of cucumbers, squash, peppers, and oh yes, tomatoes!  In honor of the deliciousness being given to us, I have a tomato recipe for you today.  If you don’t like the sound of the recipe, then just cut into the tomatoes, and eat fresh.  MMMMMMMMmmmmmmmmm!

Chicken with Tomatoes & Capers


4 boneless, skinless chicken breasts (about 1 1/4 pounds)
salt and freshly ground pepper to taste
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons finely chopped onions
1 clove chopped garlic
1 teaspoon dried tarragon
4 plum tomatoes, cut into small cubes (about 2 cups)
2 tablespoons red wine vinegar
4 tablespoons drained capers
1 cup Courtois (dry white wine)
1 tablespoon tomato paste
4 tablespoons chopped fresh parsley leaves

Sprinkle the chicken with salt and pepper.

Heat the oil and butter in a heavy-bottomed skillet. Add the chicken breasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked. Sprinkle with parsley and serve. Serves 4.

Summer Zucchini

That’s my neighbor Karen in her garden.  The big plants behind her are zucchinis and the smaller plants in front are squash.  I had a question this past weekend about what to do with leftover wine that’s too oxidized to drink.  My answer was to cook with it. 

I dug into my recipe files on my computer and found a good use for some old wine and newly-harvested garden veggies.  The recipe originally called for Marsala wine, but leftover, oxidized wine would be a fine substitute.  Now, I haven’t tried making this myself yet, so leave a comment here if you do try this and let us know what you thought.  Bon Apetite!

Eggplant, Zucchini and Sweet Red Pepper Stew 




  • 1 eggplant, cut into 1 inch cubes
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • 1/2 cup Basmati rice
  • 1 zucchini, cut into large chunks
  • 1 large red bell pepper, chopped
  • 3 fresh tomatoes, diced
  • 1 cup wine
  • 1 1/2 cups water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 sprig fresh rosemary, chopped



  1. Place eggplant in a colander and sprinkle with salt.
  2. Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  3. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  4. Remove from heat and stir in basil, parsley and rosemary.