#upforwhatever this summer… with a side of Buffalo Chicken Enchiladas!


I had my bachelorette party last night and it was a bit different from a “normal” bachelorette (thank goodness!). I’m very laid back and not quite the partying type and the girls that planned it knew that. We ended up having an intimate dinner at Hollywood and Highland and then went to a painting class afterward.


The painting class was so much fun! It was a room filled with about thirty people and an instructor. We were given directions on how to paint a specific picture. Even though we all painted the same thing, everyone’s turned out a little different because of the color, brush strokes, and how we chose to interpret the instructions.


I had never been to a painting class and the majority of the class hadn’t painted since elementary school. It was great to be a little creative and get our hands dirty. If I wasn’t #upforwhatever, then I never would have been able to have such a fun night out. You have to be open to different activities and go on adventures in order to have some fun.


It’s the same with food. Bud Light Lime is great for whatever happens this summer… like these enchiladas. Having a beer with some Mexican food practically goes hand in hand. It’s a beer with a refreshing twist of lime flavor that comes in a sleek new can.




Since I practically squeeze lime juice everywhere in my Mexican food (especially chicken tortilla soup, that’s my favorite!), Bud Light Lime pairs well with this dish. It’s also a great beer for all of your other summer activities– lounging by the pool, girls’ night out, trying a new restaurant, or even dinner parties!


When you’re #upforwhatever, Bud Light Lime is the perfect beer — your ticket to spontaneous summer fun.

Recipe adapted from How Sweet It Is. I’m telling you, this recipe couldn’t get any easier. You can prepare this meal ahead of time and heat it up when you’re ready to eat, too.

Buffalo Chicken Enchiladas


  • 2-3 large chicken breasts, cooked and shredded
  • 14 oz can of red enchilada sauce
  • 1/2 cup Frank's buffalo wing sauce
  • 3 chopped green onions, divided
  • 1 1/2 cup shredded low fat mozzarella cheese
  • 3 large whole wheat tortillas
  • fresh cilantro, coarsely chopped (for topping)


  1. Preheat oven to 350 degrees. Spray an 8x8 baking pan with cooking spray.
  2. In a bowl, mix together the enchilada sauce and buffalo sauce. Pour 1/2 cup of the sauce into the bottom of the prepared pan. Set aside.
  3. In another large bowl, toss together the shredded chicken, half of the prepared enchilada sauce, 1/2 cup of the mozzarella cheese, and 2 of the chopped green onions.
  4. Take each tortilla and fill it with the chicken mixture. Roll into a burrito and place it seam side down into the baking pan.
  5. Pour the remaining enchilada sauce on top, along with the remaining cheese. Bake for 20 minutes.
  6. Immediately after taking the enchiladas out of the oven, garnish with the leftover green onion and chopped cilantro.


This summer, Bud Light Lime is bringing you the flavorful, refreshing twist of lime that will keep you ready for spontaneous fun all summer long. And now, the perfect beer for whatever happens invites you to click here to prove that you’re #upforwhatever.

Easy Pad Thai


It always takes time getting used to a new kitchen, right? Not in this case! Having a gas stove and oven is way better than an electric stove. My first apartment in Berkeley had an electric stovetop… a coil one! It was the biggest pain in the butt to clean and cook on since it took so long to heat up. Don’t even get me started on the little scraps that would fall through the cracks. They’d be stuck there for eternity.


My second Berkeley apartment still had an electric stovetop, but it was flesh. There were no coils to battle with. Cleaning was a cinch. After three years of living with an electric stovetop, I’d practically forgotten what gas stoves were like.


Holy cow! Everything cooks so evenly! There is no burning of the cookies on the edges. Every cookie on the sheet bakes evenly. Not only that, but water boils faster, the oil warms up in seconds, and I can roast marshmallows for s’mores in a matter of seconds!


So even though it’s a small kitchen, I’m so grateful for that little gas oven of mine. You bet your bottom dollar I’ll be using it every day!


This pad thai isn’t exactly authentic tasting.. it’s more of a quick fix recipe for a dish that tastes similar to pad thai. It’s a solid dish, but don’t make it expecting the best homemade pad thai because you’ll be disappointed. I’d make this recipe again.

Recipe from Brownies for Dinner.

Easy Pad Thai


  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt Sriracha (optional)
  • 2 teaspoons vegetable oil
  • 3 green onions, white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts (optional)


  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts (if using).

Lemon Pasta with Chicken, Spinach, and Tomatoes


You know it’s been a while when you log onto WordPress and you have not one, but seven, updates to be installed. Now how did that happen?

The good news? I can officially call Southern California my home again. I’ve successfully moved back over the past week and am slowly trying to turn a house into a home. I even had to do my first “grown up” purchases this past week. Shopping for a refrigerator is a lot easier than buying a couch.


Our refrigerator shopping was pretty painless since we had a very small space in the kitchen for it and there were only three refrigerators that could fit into the space. Obviously, we went with the cheapest one (helloooo wedding payments and student debt!).


Our couch shopping experience was exactly the opposite of that. We went into a furniture store and saw an ad for a mix and match furniture set for only $1099. We found one that we liked and went to make the purchase. Long story short: the couch that we chose wasn’t supposed to be on the ad and the manager refused to sell it to us as advertised.


Fast forward a couple of days later and numerous emails/phone calls to corporate, their twitter, facebook, and the BBB, we finally got a phone call today that they would honor their ad. I don’t understand why they couldn’t just do that in the first place.


I mean, they even left the ad up after several days and didn’t change it after the whole fiasco with us. You’d think that a company would fix their mistake after a problem with a customer so that it’s not repeated again in the future. Nope, they decided to take their chances. That’s ballsy.


So that’s that. We finally purchased a couch and a refrigerator. Now we’re just waiting for all of the pieces to be delivered so that we don’t have to sleep on the floor anymore (we’re also waiting on our mattress). I love sleeping on the floor, but my DF can’t stand it for the life of him.


I have yet to try making a meal in the kitchen yet since we didn’t have a refrigerator the first three days we lived in this apartment. Now that we have a fridge, I still have to go to the grocery store to stock it. Oh, the joys of moving.


It was also 104 degrees the day we moved in. Goodness gracious, LA!


I’m actually craving a home cooked meal right now. We had to eat out the past couple of days (again, no refrigerator) for every single meal. As luxurious as that sounds, it actually kind of sucks.


Even a simple pasta dish like this sounds great right about now, just as long as it’s made in my kitchen!


This pasta was very simple and had tons of lemon flavor. I liked how the spinach and roma tomatoes added a little bit of color to the plain looking dish.

from the recipe crayon box

Lemon Pasta with Chicken, Spinach, and Tomatoes

Serving Size: 4


  • 1/2 lb angel hair pasta
  • 4 cloves of garlic
  • 2 t. crushed red pepper
  • Perfect Chicken, cut into chunks
  • 2 lemons, zested and juiced
  • 3/4 c. heavy cream
  • 1 c. Parmesan, grated (or shredded)
  • 1 c. baby spinach, stems removed
  • 1/2 c. roma plum tomatoes, halved
  • 3 T. extra virgin olive oil


  1. Cook the pasta according to the instructions on the box. Drain and reserve 2-3 tablespoons of the pasta water.
  2. In a large skillet over low heat, cook the oil, garlic, and crushed pepper. Cook until the oil sizzles (about 7-10 minutes).
  3. Add in lemon juice, heavy cream, and the reserved pasta water to the garlic oil mixture. Cook over medium low heat until it just starts to bubble.
  4. Add the pasta, zest, and 3/4 c. Parmesan to the cream sauce. Toss for a minute or two.
  5. Add chicken, spinach, and tomatoes and mix evenly. Top with remaining cheese.