Honey Garlic Porkchops

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Our marriage certificate finally came in the mail! I can now officially say that I’m a married woman. It’s a good thing my DH and I don’t believe in luck or bad mojo because we had some things go wrong after the big day.

Exhibit #1: Two days after we were married, my DH got a terrible rash on his finger. Turns out, he’s allergic to the ring! His was 10k white gold, so he could have been less allergic or not allergic at all if we had gotten the 14k white gold, but oh well. The nickel got to him. His skin turned red and raised like crazy. Lucky for us, we bought our wedding bands literally two weeks before our wedding date so we returned it without a problem. We just picked up his new ring today and replaced it with a tungsten one.

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Exhibit #2: After a couple of weeks, I was wondering when our marriage certificate would arrive. The county never cashed my check so I was getting worried that it got lost in the mail. While on our honeymoon, we get a message from our officiant that the marriage license was sent back to him because there was a spot on the form that he didn’t fill out. Ahhhhh, that explains why we didn’t get anything! Our officiant had to resend the marriage license back in and we had to wait for it all over again. That was basically our chance to cancel the marriage if we wanted. Was it a sign? Nahhhhh. I told you, it’s a good thing we’re not superstitious. Just over a month later, I’ve got the marriage license in my hand! Hallelujah!

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All in all, they’re pretty minor details, but it’s just a pain in the butt having to deal with it. I had to wait a couple of extra weeks to change my last name and the process is going to take a lot longer than I thought. Patience is a virtue, I guess.

These pork chops are adapted from Six Sisters’ Stuff and takes less than 30 minutes to make. This makes A LOT of sauce, plenty to marinate with! The flavor was great– almost like a sweet and sour sauce.

Honey Garlic Porkchops

Ingredients

  • 1.5-2 pounds boneless pork chops
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon minced garlic
  • garlic salt
  • pepper
  • oil for the pan

Directions

  1. Sprinkle the garlic salt and pepper on each side of the pork chops.
  2. Make the sauce by mixing the ketchup, honey, soy sauce, and minced garlic together in a bowl.
  3. Pour a little oil on a grill pan over medium heat and let the pan warm up.
  4. Dunk each pork chop into the sauce, making sure to lather up both sides.
  5. Cook for ten minutes on each side, brushing on some more sauce on the meat as you flip. I used pretty thick pork chops so it took me ten minutes per side, but if you're using thinner pork chops then your cooking time will be less.
http://lovintheoven.com/2014/10/honey-garlic-porkchops.html

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


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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.

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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.

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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.

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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.

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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!

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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

Ingredients

  • 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)

Directions

  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.
http://lovintheoven.com/2014/08/buffalo-chicken-enchiladas.html

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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.

Dr. Pepper Slow Cooker Pot Roast

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Ever since I’ve been working as a flight attendant, I’ve started stereotyping the cities we fly to. You know what I mean– Portland has the hippies, Fort Lauderdale has the most “interesting” bunch of people, New York has the most attractive, Seattle has the coffee drinkers, Los Angeles has the most high maintenance, Las Vegas has the party animals, and Orlando has kids galore.

My personal favorite city to fly to is Dallas. Why? Well, the people are so nice and polite! You’d be surprised at how travelers are these days. A simple “please” and “thank you” goes a long way.

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Another thing about Dallas passengers is they always ask for Dr. Pepper. I don’t think I’ve ever traveled on a plane that serves Dr. Pepper, but on every single Dallas flight, someone always asks. It’s like clockwork.

I guess Dr. Pepper’s big in Texas? They always seem extremely disappointed when I tell them that there’s no Dr. Pepper, too. Sorry, Texans.

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I never drink soda, but I’m all about those crockpot recipes. Dr. Pepper with meat? That could work.

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It definitely did! You don’t need to add any sugar because there’s already plenty of it in the soda. The meat didn’t come out tasting like Dr. Pepper at all, it just tasted like it had been sitting in the refrigerator marinating overnight. It’s great to try when you have some soda to get rid of in the fridge. I imagine Coca Cola would work just as well. Recipe from Add a Pinch.

Dr. Pepper Slow Cooker Pot Roast

Serving Size: 8

Ingredients

  • 1 3-5 pound beef roast
  • 1 can Dr Pepper
  • 1 cup water
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 3 cloves garlic

Directions

  1. Place beef roast at the bottom of the slow cooker.
  2. Add the rest of the ingredients on top of the beef.
  3. Cook for 7 hours on low.
http://lovintheoven.com/2014/06/dr-pepper-slow-cooker-pot-roast.html