Lemon Chia Seed Cookies

Now that it is December and we are in the midst of the holidays, it is great to have some treats around the house for when guests come over and for you to snack on.  And while we love the traditional sugar cookies and gingerbread, it is nice to have something a little lighter and unique on hands in the midst of all the normal sweets.  We love these lemon chia seed cookies because they have a nice tangy flavor, but are but unexpected, which makes them so great for the holidays!

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• Dash of salt
• 1 tbsp + 2 tsp chia seeds
• 1/2 cup butter/margarine, softened
• 3/4 cup sugar
• 2 tsp lemon juice
• 2 tsp grated lemon zest
• 1 egg, beaten
• 1 tsp vanilla extract

 Instructions

1. Preheat your oven to 350*F.
2. In a large bowl, whisk together flour, baking powder, salt and chia seeds. Set aside.
3. Using an electric mixture, cream together butter/margarine and sugar until the mixture is light and fluffy. Add lemon juice, grated lemon zest, beaten egg and vanilla extract.
4. Gradually add the flour mixture to the wet mixture just just combined. Using a lightly floured rolling pin, roll the dough out over a floured, flat surface. Cut into desired shape and place on baking sheet.
5. Bake the cookies for 10-15 minutes until the edges are a light brown. Remove the baking sheet from the oven and let the cookies cool for a few minutes before placing on a wired rack to cool completely.
6. To make the icing, whisk together lemon juice and powdered icing sugar. Use a spoon to drizzle the icing over the cooled cookies.

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Lemon Chicken

We love recipes that transition well from season to season, and today we wanted to share a favorite lemon chicken by Ina Garten that is perfect for a cold winter night, or a summer evening on the patio!  Chicken, garlic, and lemon meld together to make a simple and delicious dish that is foolproof and can even be made ahead of time.  You can use chicken breast or thighs (we prefer thighs) and it pairs really well with a hearty salad in the summer, or roasted potatoes and asparagus in the winter.

Ingredients

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken thighs or breasts, skin on
• 1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.

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