Lovin' From the Oven

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.

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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.
https://lovintheoven.com/honey-garlic-porkchops/

Twice Baked Potatoes

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I posted this picture on Instagram months ago and a lot of you guys nearly passed out because I used turkey bacon instead of “real” bacon.

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I’ll just tell you now… I LOVE turkey bacon and have no hard feelings whatsoever against it. Sure, real bacon is more flavorful, but turkey bacon has its own charm.

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It’s not as greasy and has a better crunch. Although, I don’t discriminate against any bacon. I’d rather have turkey bacon than no bacon. Besides, these potatoes are filled with rich enough ingredients that you won’t notice the difference if you choose a little bit of a healthier route to top them off with.

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These would be the perfect football snack. Football season has started, hasn’t it?

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Oh, what do I know. I’ll just let the pictures do the talking.

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Recipe adapted from one on AllRecipes.

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Twice Baked Potatoes

Ingredients

  • 4 large baking potatoes
  • 8 slices bacon
  • 3/4 cup light sour cream
  • 1/4 to 1/2 cup nonfat milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Cheddar cheese, divided
  • 2 green onions, sliced, divided

Directions

  1. Preheat oven to 350 degrees.
  2. Poke each potato with a fork, then wrap individually in plastic wrap. Microwave each one for three minutes, one at a time.
  3. While the potatoes are cooking, cook the bacon on the stove until crispy. Crumble and set aside.
  4. Allow the potatoes to cool so they're not too hot to touch. Slice each potato in half lengthwise and scoop out the middle into a large mixing bowl, reserving the skins.
  5. Add the sour cream, butter, salt, pepper, 1/4 cup of cheese, half of the green onions, and milk. Mix until creamy.
  6. Evenly spoon the mixture back into the potato skins and top with remaining cheese, green onions, and bacon.
  7. Bake for 15 minutes.
https://lovintheoven.com/twice-baked-potatoes/

Bacon Avocado Pasta

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Let’s be real here. I eat A LOT of pasta… probably not as much as I would if I wasn’t dating my DB. If it were up to me, I’d make pasta for dinner every night. My DB, on the other hand, always vetoes my decision for pasta making because it isn’t exactly the healthiest dish. There are too many carbs and not enough working out.

As much as I’m ashamed to say it, we don’t really workout. Like… at all. A workout for me means chasing kids around the house and walking around the airport in heels. As for my DB, he does Insanity workouts every once in a blue moon. We really need to change that.

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Sometimes, I’ll make pasta just for myself, justifying the carbs by adding avocados and other assorted vegetables. Whenever I do that, my DB won’t go anywhere near it so it’s all for me. It’s one of my secret tactics so I get the pasta all to myself. *insert maniacal laugh here*

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This is the perfect summer salad since it isn’t served piping hot. The avocado and tomatoes provide that “cooling” effect which makes it a great dish to be served alongside your BBQ.

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A new 4th of July dish for tomorrow, maybe? I’m sure your guests would appreciate it!

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Be safe on this four day weekend! Even if you aren’t lucky enough to have a 4 day weekend (I’m included in that category), at least enjoy tomorrow outside!

This dish could easily be doubled or even tripled to accommodate your party.

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Bacon Avocado Pasta

Ingredients

  • 8 oz penne pasta
  • 2 avocados, chopped
  • 2 roma tomatoes, chopped
  • 4 slices cooked thick cut bacon, crumbled
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/8 tsp oregano
  • 1 tsp italian seasoning
  • freshly ground black pepper to taste
  • pinch of garlic salt
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Cook the pasta according to the directions on the box, until al dente.
  2. Once cooked, strain the pasta and place it in a large bowl.
  3. Toss the pasta with the remaining ingredients, until thoroughly combined. Serve immediately.
  4. I saved some parmesan cheese and threw it on top after plating, but you can toss it in as well.
https://lovintheoven.com/bacon-avocado-pasta/

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