Radiant Skin-- Regardless of the Season!

    It happens to all of us. Eventually Summer passes, and our tans fade, along with that summer "glow." Without even realizing it, we become pale and pasty, and our skin becomes dry. Beyond just dealing with dry skin, the condition looks and feels bad, and prevents makeup from going on smoothly. Are you ready for radiant skin, even in winter? Read on!


First Things First


It is time to slough away that dead skin! An exfoliator such as Apricot Scrub by St. Ives, or truly any face wash that contains scrubbing beads will do the trick. I'm currently hooked on L'Oreal's 360 clean deep clean cream face wash. Not only will it last you months, it smells wonderful and comes with a little "scrublet." This bad boy will clear all of your pores, and leave your skin feeling velvety soft! If you don't want to buy a new face wash or invest in an exfoliator, you can also use your current face wash on a wash cloth to get similar benefits.


Next Steps


After roughing up your skin a bit, it is crucial to follow up with a moisturizer. If you moisturize after you wash your face, you will seal in the moisture from the water, as well as receive the added benefits of the moisturizer. If you have sensitive skin, take it easy on the exfoliation, and make sure to follow up with a gentle face lotion. If you have dry or oily skin, a face lotion that I highly suggest is the Health Skin Face Lotion SPF 15 by Neutragena. This lotion contains Alpha Hydroxy Acid, which continues to renew your skin and erase the appearance of fine lines and skin discolorations, leaving your complexion even and vibrant.


Time for Makeup


After you have applied moisturizer, continue on with your normal makeup routine. Now that you have rid your skin of its dry appearance, it's "glow" time! Using a bronzer brush, apply a bronzer that is 1-2 shades darker than your natural skin color to the hollows of your cheeks. If you make a "fish face," you will want to apply the bronzer just under your cheek bones, sweeping back towards your ears. If you use blush, apply a nice rosy color to the apples of your cheeks while smiling-- this will allow you to better locate the apples of your cheeks. Next, blend the bronzer and the blush together as to avoid lines! 


Hint: A bronzer with a warm, subtle glow highlights your bone structure and adds a nice vibrant touch to winter makeup. Be careful not to go overboard, however! I recommended Smashbox Fusion Soft Lights in "Dusk" for this look.  


Enjoy!

Chicken-Stuffed Poblano Peppers

    Welcome to my new and improved blog, Cookin' and Lookin' Good! This is your guide to making delicious meals while keeping up on all of the latest and greatest beauty trends! Since the last Big Hair Blog post,  I have been working for an awesome marketing company called GT Universe where I have been working on an account in the food industry. My work influenced my taste buds, and I found myself trying all kinds of new dishes and spicing up things in my own kitchen! After some of my friends I have cooked for suggested that I switch around the Big Hair Blog to incorporate food, I listened! For my first food entry, I will be cooking Chicken-Stuffed Poblano Peppers! Enjoy :)

Chicken-Stuffed Poblano Peppers

Serves: 2-4 depending on appetite :)

Cook Time: 45 minutes

Spicy Factor: Medium

Ingredients: 4 Poblano peppers, 2 garlic cloves, 1 large yellow onion, 1 bag of shredded Mexican cheese, 2 skinless boneless chicken breasts, 2 Roma tomatoes, 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of cumin, 1/2 cup water


Step 1: Heat oven to 450 degrees. Cover a baking sheet in foil.

Step 2: Rinse the Poblano peppers, and cut them lengthwise, leaving the stem intact. Clean all of the seeds out. Lay all four peppers skin-side down on the foil-covered baking sheet, and cover them with 1/2 cup of water.

Step 3: Bake the peppers for 10 minutes. In the meantime, dice the chicken into cubes, slice the garlic cloves, dice the tomato, and chop the onion as you please (diced is recommended). When the peppers are finished, set them in a glass baking dish and put them aside for the time being.

Step 4. Pour 2 teaspoons of olive oil onto a skillet. Cook the onion and garlic on high until they are golden brown. This should take about 5 minutes. (I added serrano peppers for an added kick!)

Step 5: Add the chicken to the skillet. Sprinkle with the cumin and salt. Let the chicken cook for 10 minutes over medium heat and then add the tomato. Cook the yummy mixture for 3 more minutes!

Step 6: Reduce the oven to 350 degrees for the next step. Spoon the skillet mixture evenly into the 4 peppers.

Step 7: Cover with filled peppers with 2 cups of Mexican shredded cheese (should be about the whole bag). Cover the baking dish in foil and bake in the oven for 20 minutes.

Step 8: Remove the foil and cook for 5 more minutes. Remove and let cool.

Serve! The dish is best served with rice and beans. For a little flair, garnish the finished product with green onion and beans. For spicy food fans, add hot sauce! I'm a huge fan of Valentina Mexican Hot Sauce! It's inexpensive and quite delicious! Look for it in the international aisle of your grocery store.

Enjoy!


Vanessa