It's been a busy week and a stressful week, so I went for easy and comfort. I'm a carb-a-holic, which I am fighting constantly, but today I gave in.
Dipping oil.
I had no recipe, but was craving this so, I just threw a few spices together and I think this is as close to perfect - at least for me - as I could get.
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| Carbs and Italian spices - great combination. |
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| 1 t. basil, 1 t parsley flakes, 1 t oregano, 1/4-1/2 t garlic salt. |
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| About 1/3 C oil. |
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| Sprinkle Parmesan cheese over the oil. |
Chicken Italian Pasta
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| Pour a little olive oil in the bottom of the pan. |
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| Cut up chicken breasts into strips. I would do one breast per serving. |
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| Brown in oil - make sure the chicken is fully cooked. See the pink here, not cooked fully. |
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| 1 clove minced garlic. |
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| Cook spaghetti. If you break up the spaghetti before cooking it will be easier to eat. |
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| Slice length wise. |
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| Dump everything into the pan you cooked the chicken. Add the dressing until thoroughly covered. |
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| Add basil - I could not find fresh, which is much better, so I used dried. |
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| Sprinkle with cheese. |
Sugar Cookies
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| 2 C softened butter. |
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| 2 C sugar. |
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| 1/2 T vanilla. |
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| Take the time to cream well. |
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| Add 1 t. soda and 3 1/2 C flour. |
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| This dough can be tricky. It should look like play dough when you have enough flour. You may need to add a little more. When we had the cookie shop we always said "It ain't done until it looks like play dough." |
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| Use a flat dish like a pie plate and add some sugar. |
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| Scoop your cookies and drop into the sugar. |
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| Pick up each scoop, flip over and place on the cookie sheet. The sugar coated side should be up. |
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| Flatten slightly with hand. |
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| Take cookies out as soon as they crackle on top - don't wait for them to brown. Most people over bake their cookies. |
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| These were one of our favorites when the cookie shop was open. |
