Garlic Asiago Mushroom Alfredo (GAMA)

My favorite dish ever is alfredo. When I go to a restaurant the first thing I look for is their pasta menu to see what alfredo dishes they offer. Today I am really sick and totally needed a carb boost. We’re also out of sugar which means that probably isn’t going to be something sweet! I have a very special pick-me-up dish made with Asiago, instead of parmesan! You could always still use parmesan, of course- but this is definitely one of my favorites. All my husband can do is laugh when he eats it, so I am sure if you love alfredo like I do- this will be a winner!

Garlic Asiago Mushroom Alfredo (GAMA)

5 Tablespoons unsalted butter (1 tablespoon set aside)
1 cup grated Asiago cheese
1 cup heavy cream
Garlic salt

Boil the Penne according to directions making sure you do not overcook them. Melt 4 tablespoons (1/2 stick) butter in a small saucepan over medium heat and then add the heavy cream and asiago. Bring to a mild bubble then add garlic salt. Remove from the heat. Drain the pasta and combine with the sauce in a serving platter. Take a small sauce pan and heat the remaining 1 tablespoon of butter on med-high adding the mushrooms, saute for 2 min, stirring gently and sprinkle some garlic salt on them or regular salt. remove to heat and stir into alfredo dish. Serve immediately.

*Note: I should forewarn you, this is not a low calorie meal! It’s high in fat- but oh-so good!

Lemony Cranberries & Cream Scones

Lemon Cranberries & Cream Scones
There are a few things that are so yummy and easy to make, I have to force myself NOT to make them. Mostly because they will put weight on you fast! So a few quick facts about Jyn’s scones:
Jyn’s Scones Are NOT:
-Gluten Free
-Fat Free
-Dairy Free
-Sugar Free
Jyn’s Scones ARE:
– Delicious
– Fattening
– Addictive
– Light and fluffy

Jyn’s Lemony Cranberries & Cream Scones

2 Cups all purpose flour
1 TBS baking powder
1 tsp salt
6 TBS sugar
6 TBS frozen butter
1 1/2 cup Cream ( I use heavy)
Lemon or orange zest and dried cranberries

Preheat oven to 425.

In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently until the butter is thoroughly combined. You could pulse butter and mixture in a food processor, however I do not own one and I am sure Im not the only one!

Fold in the cream and Lemon zest just enough to combine it all (dont want to overmix it) with the cranberries.

Separate the dough into 2 balls and flatten slightly so you have 2 mounds.Transfer onto an ungreased baking sheet and cut into 6 triangles, separating them from each other slightly. Lightly brush cream on top and sprinkle coarse sugar on top. Put in oven for 15-20 minutes or until lightly browned.



Easy Chicken Pot Pie

So, it’s 4:30pm. The radio is blasting music… the last load of laundry just went into the dryer and you have been searching for some great inspiration for the past hour.

“Mom. I’m hungry.” a random child says.

Guess it’s time to start dinner! But then you remember that all your staples are more or less still frozen in the freezer downstairs, minus a baggie of a couple of chicken breasts you cooked earlier in the week. Now, typically a couple of chicken breasts wouldn’t feed a family. Half a dozen chicken breasts wouldn’t feed my family. But… with my handy-dandy quick and easy chicken pot pie, you needn’t worry about them going to waste!


  • Pre-cooked Chicken (optional if you have soup with good amounts of chicken in the can)
  • 1 can’s Cream of Chicken Soup
  • Frozen peas, corn, veggies


  • Flour
  • Salt
  • Cold water
  • Shortening

Put oven on broil. I usually do this to preheat and then turn down to the temp, but if you have a funky oven just preheat it to 425 degrees.
Take a microwave safe bowl¬† (preferably an oven safe bowl, also like a casserole dish) and put the cans of soup, 1 can of water, frozen vegies in. Shred the chicken into the mix and heat for about 6 minutes or until it’s boiling.
While it’s heating, let’s make the crust!

You can either have a pot pie with 1 or two crusts. If you just want it done, make 1 crust. If you want it fancier- then make 2 (top and bottom half).

1 Crust:
1 c Flour
Pinch of salt
3 forkfuls of shortening
1/4 cup of cold water

2 Crusts:
2 c Flour
Pinch of Salt
6 forkfuls shortening
1/2 cup cold water

Take a fork or pastry cutter and combine flour, salt and shortening until it is coarse and well combined.

Add water gently stirring as little as possible but distributing it throughout the mix. If it’s too dry, add a tbls. more water at a time. The trick is to touch it as little as possible.

When it starts to come together, switch over to blending it with your hand.

Transfer the ball inside a sheet of wax paper, and roll it once with a rolling pin at least 1/4″ thick between the wax paper sides. If you are doing 2 crusts, divide it in 2 and do each half separately.

By this time the soup should be done. Stir it and make sure it’s boiling and hot to touch. The veggies should not be frozen or cold.
At this point you can A.) put your bottom crust on the bottom of your pan/oven safe bowl (if you are using 2 crusts) or B.) just cover the existing bowl with your 1 crust and put in the oven.

If you are using 2 crusts then transfer a crust to the bottom of the dish, fill it with the hot soup mixture, then put the top crust on carefully and transfer to the oven (remember to change oven temp to 425 degrees otherwise you will get a rude surprise).

Let it cook until the crust is tan on top or lightly tanned. This can be anywhere from 15-20 min depending on your oven.



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