It's All Greek to Me

An easy and delicious chicken that stays juicy when baked!

~Oven Baked Greek Chicken

2 chicken breasts
Juice and zest of 1 lemon
1 cup light sour cream
1/2 tsp salt
1/2 tsp black pepper
1 tsp oregano
1/4 tsp garlic powder
1/4 tsp red pepper

Preheat the oven to 450 F.  Clean the chicken and put in a zip top plastic bag.  Mix all remaining ingredients and put the mixture in the bag.  Marinate the chicken 30 minutes to overnight.  Place the chicken on a greased cookie sheet.  Bake for 10 minutes.  Flip the chicken and bake for 10 minutes more.  Remove from oven and let rest for 5 minutes before serving!

Drop Biscuits

Well, it has been over a year since I posted on the blog, and man, have things changed!  I have graduated from nursing school with my accelerated BSN, worked night shift in the Intensive Care Unit, got engaged to my longtime college sweetheart, planned a wedding, switched to day shift, and married my college sweetheart on October 4, 2014.  After a few months of settling into married life, Christmas passed and it's officially 2015, and I am so ready to be back to blogging. Even though I have been slack (understatement) about posting, I never stopped cooking and baking.  I'm back, baby doll, and first up, are my easy drop biscuits...

Drop Biscuits

2 cups flour

2 ½ tsp baking powder

½ tsp salt

1 T sugar

½ cup chilled butter, diced

1 ¼ cup milk

Preheat oven to 400 F.  Line cookie sheets with parchment paper. Combine flour, powder, salt, and sugar.  Sift.  Cut in butter.  Add milk.  Drop by the spoonfuls onto cookie sheets.  Bake 18 minutes.  (Switching the top and bottom pans half way through the bake time).  Makes 30 biscuits.

**Tip-- when trying to wash the bowl afterwards, use a balled-up piece of aluminum foil in place of a sponge to avoid the dough getting stuck in the sponge.  Ew.**