Tag Archives: directions

Fine Dining At Home

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Fine Dining At Home

Hi! With Ohio’s stay at home order still in place, Johnny and I have been eating at home nine times out of ten. Don’t get me wrong, we still enjoy the occasional Taco Bell but, for now, it just feels easier and safer to do our cooking at home. For the most part, we’re fine with the basics of grilled cheese, pasta, and oven pizza. Lol, but sometimes people need a little bit more. So, may I present the mac n cheese pizza?

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When Johnny and I first started dating, he created a mac n cheese pizza that was ready for when I arrived home from work. It was basically the sweetest and most delicious thing ever and it has since become one of our favorite “treat yoself” meals. Ready for all the carbs? Just follow this simple recipe:

Ingredients:

  • 1 Oven pizza of your choosing
  • 1 box or packet of mac n cheese of your choosing
  • Shredded mozzarella to sprinkle on top

Directions:

  1. Make the box of mac n cheese. About halfway through, start preheating the oven for your pizza.
  2. Once the mac n cheese is done and the oven is preheated, cover the top of the pizza with a layer of the cheesy goodness. Then, sprinkle the extra mozzarella on top.
  3. Cook your masterpiece and enjoy!

Is the mac n cheese pizza the finest of quarantine delicacies? Probably. And, it always goes down smooth at chez moi. Give it a try and watch your life change for the better.

What is your favorite crazy food creation that you’ve made? What is your favorite pizza topping? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Accidental Lip Facelift

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Accidental Lip Facelift

Hi everyone and welcome to a guest post from my friend, Lori, over at The Bluntist! As all of you know, I am on vacation right now and am lucky enough to have such amazing blogging friends to help maintain lifewithlilred while I’m away! So without further ado, enjoy a hilarious post from the beautiful Lori, with a guest appearance by tequila:

Accidental Lip Facelift

On Saturday we invited 30 of our closest friends over to celebrate my husband’s birthday. At a loss for what to drink, I opted to just do tequila shots all night long. I figured it would save me all the calories I would be consuming if I had selected a mixed drink or beer. After shot number 4 or 5 my lips felt crazy chapped. I felt like the 9 year old kid back at summer camp with the super chapped and peeling lips, except mine weren’t visibly chapped, they just felt like they were. I kept looking in the mirror and they looked plump and I didn’t need lip gloss. I kept up with the tequila shots.

The next day, I kept applying coconut and olive oil because Vaseline and Carmex weren’t cutting it. Come Monday, I was irritated and told myself that I would moisturize for one more day before taking to my lips with a toothbrush to exfoliate them. Patience has never been my strong suit so I grabbed a tissue and gave my lower lip a swift wipe right to left and then dragged the tissue left to right over my top lip. Instantly dead skin flaked off my lips and they were left feeling softer than a baby’s behind! What the hell had just happened?

Months ago, I had stumbled upon an easy natural-ish one ingredient cleanse  and it appears that I’ve now discovered another easy natural one ingredient lip facelift! Here are the easy steps on how to rejuvenate your lips.

Directions:

1. Cut up fresh limes into wedges.

2. Fill shot glass with Patron Silver.

3. Take the shot of Patron Silver and follow up by sucking on a lime wedge.

4. Repeat steps 1-3 numerous times.

5. When your lips begin feeling chapped, begin moisturizing with Vaseline, coconut oil, olive oil, or any other lip moisturizer. Do this for 24-36 hours.

6. Swipe a tissue swiftly across your lips. Wipe away the flaky dead layer of lip skin. Is lip skin technically a thing?

7. Enjoy your new soft supple lips….. compliments of my accidental lime lip facelift!

You’re welcome!

^^^ So funny! This is one beauty hack that I definitely don’t mind trying! Thanks again to the always wonderful, Lori! Please make sure to check her page out at The Bluntist and give it some love! Also, remember to tune in tomorrow for another guest post here on lifewithlilred! Much love. -Sarah

Perfect Summer Drinks

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Perfect Summer Drinks

Hello everyone and welcome to part two of this weekend’s guest posts by my darling friend, Zeighn, at oneselementblog! Yesterday featured some of Zeighn’s favorite healthy summer picnic food recipes and today will showcase some sweet drinks to wash it down with. Zeighn linked me to a Cranberry & Ginger Tea Punch that sounds fabulous and will be teaching us how to make a yummy smoothie and mango based beverage below. Cheers!

Peach & Oat Smoothie:

Ingredients:

  • 2 ripe peaches, quartered, pits removed
  • 1 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1/2 frozen banana (peeled before freezing)
  • 1/4 cup fresh orange juice
  • 1/2 cup unsweetened almond milk
  • Optional: 1 tbsp agave, maple syrup, or Stevia for added sweetness. (Or honey for non-Vegan.)

Instructions:

  1. Add all ingredients to a blender and let set for 5-10 minutes so the oats and chia seeds can soak. Then blend until smooth.
  2. To thicken, add another quarter or half of a frozen banana. To thin, add more almond milk or OJ.
  3. Taste and adjust flavor as needed. I added a touch of agave.
  4. Serve immediately.

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Super-Spiced Mango Ice:

Ingredients:

  • 1 cup chopped, frozen mangoes (or 1 fresh mango)
  • 1 heaping teaspoon orange zest
  • 1 pinch of chili powder
  • Optional: 1 tbsp honey
  • Ice cube tray (Not that you can eat that!)

Instructions:

  1. Thaw the mango for about 30 seconds in the microwave. It’s easier to chop if it’s still partly frozen. Alternatively, chop up a fresh mango. Chop into small cubes, about 1/4 of an inch, and divide evenly into the ice cube tray.
  2. Zest orange and sprinkle into each cube.
  3. Sprinkle chili powder into each cube.
  4. Optional: Squirt a dollop of honey into each cube.
  5. Fill a small cup with water and pour carefully over the tray to cover the fruit. Place in freezer over night.

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Thank you so much again to Zeighn for sharing her favorite recipes with us for a perfect summer picnic! If you want more from my lovely guest blogger, check out her blog at oneselementblog or follow her on Instagram. Happy summer! Much love. -Sarah

Monday Update: Really Good Scones Edition

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Monday Update: Really Good Scones Edition

Hello everyone and welcome to a brand new week here on lifewithlilred! I hope all of you had a fabulous weekend. If there’s one thing that Lil Red loves, its cooking and baking. I could spend all day in the kitchen whipping up new meals and treats and have the time of my life. Recently, my mom acquired a new recipe from Today’s Kitchen in Wooster, Ohio to make Raspberry White Chocolate Scones and they are just as amazing as they sound. These scones are one of my favorite things to make and I just had to share the recipe with all of you since I made a fresh batch this weekend. They were delicious, if I do say so myself, so take a look at my finished product and then stick around for the recipe:

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Raspberry White Chocolate Scones:

Ingredients:

  • 1/3 cup granulated sugar
  • 2 1/2 cup flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, half and half, or milk
  • 1/4 tsp vanilla extract (I use 1 tsp)
  • 1/4 cup raspberries (I use 22 raspberries on the dot)
  • 1/4 cup white chocolate chips

The Glaze:

  • 1 cup powdered sugar
  • 1/4 tsp vanilla powder (I use 1 tsp)
  • 3 tbsp cream or milk

Directions:

  1.  Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2.  Whisk sugar, flour, baking powder, and salt together. Cut in butter until it is in small pieces. With a spatula stir in 3/4 cup cream, extract, berries, and white chocolate chips. Add more flour if dough is too wet. (Dough should form a relatively smooth, firm ball.)
  3.  Turn dough onto a lightly floured board and knead gently. (I usually have a 1/4 to 1/2 cup of flour handy because the dough will still be pretty wet.) Press or roll out into a 6 to 8 inch circle and cut into eight wedges. Place the wedges, not touching, on baking sheet. Bake scones for 20 minutes or until golden and slightly firm when pressed. (I bake mine for 12 minutes because my oven sucks.)
  4.  Cool on a wire rack and then coat with glaze.

These scones are simply to die for and I hope all of you enjoy them as much as my family and I do! Thank you so much again to Today’s Kitchen in Wooster, Ohio for the divine recipe!

So there you have it, this week’s Monday Update: Really Good Scones Edition! What is your favorite thing to cook or bake? Has anyone had any kitchen disasters lately? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Delicious Baked Ziti Recipe

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Delicious Baked Ziti Recipe

Hiii everyone and happy Tuesday! So in yesterday’s Monday Update I mentioned that I made my boyfriend a baked ziti dish for our six month anniversary. It turned out amazing and my beau and family really enjoyed it. The recipe I found on allrecipes was way too good not to share so I thought that I would post it for your super cheesy pleasure today! You’re welcome! 🙂

Ingredients:

  • 4 cups ziti pasta, uncooked
  • 1 (26) oz jar marinara sauce (Instead of plain old Ragu, I used a specialty sauce with extra garlic and herb flavoring to kick things up a little)
  • 1 (14.5) oz can diced tomatoes, undrained (I used a can that had additional oregano and Italian herb seasoning)
  • 6 oz cream cheese, cubed (The blocked cream cheese usually comes in 8 oz packaging so I just used the whole thing)
  • 3/4 cup sour cream
  • 8 oz package of shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Ingredients That I Added:

  • 8 cloves garlic
  • salt
  • pepper
  • basil
  • parsley
  • oregano
  • Italian seasoning

Ingredients I Will Use Next Time:

  • More seasoning
  • Onions
  • Green pepper
  • Zuchinni
  • Yellow squash

Directions:

  1. Heat oven to 375 degrees F.
  2. Cook pasta, using the directions on the packaging. Once the pasta is done cooking, remove and drain.
  3. After you have removed the pasta, turn the burner down to medium heat. Add the rest of your ingredients in the pan and let it cook for about 5 min. or until the cheese is completely melted.
  4. Add the pasta into the sauce and mix thoroughly.
  5. Layer the pasta into a 13×9 in. baking pan and then top with extra mozzarella and Parmesan cheese.
  6. Bake for 20 min. or until heated through.

*** A word to the wise: This recipe made a GIGANTIC amount of food so be prepared for left overs! Here is the link to the recipe that I used, if you would like to reference it for any reason! Special thanks to whomever posted it, it was delicious! 🙂

The baked ziti was a hit for my family and my boyfriend so I hope all of you enjoy it as much as we did! What is your favorite food to make? What is your favorite food to eat? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Dinner Date Night

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Dinner Date Night

Hi everyone and happy Hump Day! On Monday night, my boyfriend, Kyle, and I stayed in and made dinner together. We had so much fun cooking our meal and it was nice to have Kyle as my cheerleader/helper. We made zucchini enchiladas and guacamole and it turned out so fantastic! Take a look at our finished product and then I’ll provide you with the recipes so that you can make your own:

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^^^ YUM!

Zucchini Enchiladas:

This dish is a staple at my home so it was easy to wing the recipe. At my boyfriend’s house there wasn’t a lot of the spices that I needed to bring the heat to the enchiladas so I improvised for that. I also wasn’t cooking for a large amount of people so feel free to double the recipe if needed. My version made eight enchiladas.

Ingredients:

  • 1 large zucchini
  • 1 green pepper
  • 1 medium size red onion
  • 6 cloves garlic
  • 1 package of sharp cheddar shredded cheese
  • salt
  • pepper
  • basil
  • oregano
  • cilantro
  • tortillas
  • salsa

Note that the original recipe calls for spices like cayenne pepper and cumin. The basil and oregano was what I was limited to – they are required in the recipe but are not the main herbs flavoring the dish.

Directions:

  1. Heat oil in a large pan and dice the vegetables. You will want them to cook until they’re golden.
  2. While the veggies are cooking, add in your herbs and spices. You’ll notice that I didn’t give an exact measurement for the seasonings and that’s because I rarely cook with the amount given on a recipe. I go a little crazy with my seasonings so feel free to add as much or as little as you wish.
  3. Now is a good time to preheat your oven to 350 while the veggies are almost done sauteing. Once the veggies are done, turn the stove top off and remove them from the heat. You will then pour the shredded cheese packet over your mixture and stir until the cheese is melted.
  4. While the oven is preheating, you will prepare the enchiladas for baking. Spray the bottom of a glass pan down with Pam and then put a layer of the salsa of your choosing on the bottom. Then you will fill your tortillas with three or so spoonfuls of the cheese and veggies, wrap them up, and place them in the pan.
  5. Once all of the enchiladas are rolled and ready, add a layer of salsa to the top of them and then sprinkle some cheese to top it off. Bake the enchiladas for 12-14 minutes and then remove from the oven.

Kyle and I also prepared a dish of guacamole together, as well. I was so happy that I had Kyle there to help me because he was such a pro at smashing all of the ingredients together! Here’s the recipe that I free styled for the guac:

Ingredients:

  • 1 avocado
  • 1 handful of extremely finely chopped red onion
  • cilantro
  • 1 tablespoon of water
  • juice of half a lemon

Directions:

  1. Cut the avocado in half and then peel away the skin from both halves. Then you will dice up the avocado and add it in to a medium mixing bowl. Be sure to remove the pit!
  2. Tear up your fresh cilantro and add that in to the bowl, as well.
  3. Chop up a small amount of red onion very finely and add it to the mix.
  4. Pour in your water and squeeze your half a lemon.
  5. Once all of your ingredients are in the bowl is when things get tricky. There wasn’t an adequate utensil at Kyle’s house for mashing our concoction so we settled for a spoon with holes in it. I was so bad at smashing our mixture so thank goodness for my muscle man to get the job done! The consistency of your guacamole is up to you. We settled for a medium consistency and it was the perfect mixture of smooth and chunky.

I love cooking for Kyle and it was so nice to have him hanging out with me in the kitchen while I prepared our meal. It was also great having him as my helper, too! Kyle kept the pit of “our first avocado together” to commemorate his helpfulness and our delicious meal – which I thought was the cutest thing ever! It’s our avocado baby. 🙂

So there you have it, Dinner Date Night with my beau! What is your favorite dish to cook for yourself or others? What dish is a staple in your household? I wanna hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah