Hiii! It is no secret that your girl loves to eat and I enjoy a variety of different ethnic cuisine as long as it’s vegetarian. But, perhaps, my most favorite is Mexican food. The spice, the flavor, and heat – I just love it and I wouldn’t complain if that was the only type of food I could ever eat for the rest of my life. Recently, I had one of my favorite Mexican dishes that is quite simple but insanely delicious and I had to share it with all of my fellow foodies!
This recipe for Avocado & Cashew Enchiladas is from The New Moosewood Cookbook. Enjoy!
Avocado & Cashew Enchiladas
- 2 medium sized avocados
- Juice from one lemon
- 4 finely minced scallions
- 1/2 cup finely minced parsley
- 1 cup finely chopped cashews
- 1/2 cup sour cream or firm yogurt
- 1 medium clove of garlic, crushed
- Mash the avocados until they are smooth and add the lemon juice immediately.
- Add the remaining ingredients and mix well.
- Fill your tortillas and place on a pan sprayed with Pam.
- Bake for 20-25 minutes at 350 degrees.
- Top with your favorite salsa or enchilada sauce and dig in!
This recipe takes a whole ten minutes to make and the avocados and cashews provide a satisfying and relatively healthy filling. I feel so full after this enchilada meal and always can’t wait to eat it again the following day. 😀
What is your favorite type of food to eat? What are some of your favorite recipes? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hi everyone and happy Tuesday! Until I acquire more face masks, this will be the last Face Mask Festivities post on lifewithlilred for a while. But, it has been a hoot trying out four different masks and I’m looking forward to trying out some of the ones that my wonderful readers have recommended next! To wrap things up, we are going to talk about Freeman’s Avocado & Oatmeal Clay Mask, so take a look at some pics and let’s discuss:
I am a huge fan of all things avocado and oatmeal when it comes to skin care, and it was nice to use a mask with those ingredients that wasn’t a massive disappointment like the one I tested from CVS in May. This clay mask by Freeman really was just right and it left my skin feeling completely cleansed without being starved for moisture.
I love the way that this avocado and oatmeal mask smells, for starters. It doesn’t have the scent of either of its main ingredients but, rather, smells oh so creamy and rich. The lush, heavy cream aroma went hand in hand with the texture of the mask. It was thick without being too thick and spread perfectly during application.
The best part about this mask, however, was the fact that when it dried, it didn’t leave my skin feeling as dry as the desert along with it. It was easy to wash off and, after applying my moisturizing routine, my skin felt amazing. It had a vaguely cool feeling to it and my pores felt like they were taking a huge sigh of happiness. I would definitely recommend this mask for what it is – a simple product done exceedingly well. 10/10 would use again!
What are your favorite ingredients when it comes to face masks? How do you care for you skin after you wash your mask off? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hey everyone and happy Hump Day! If there’s one thing a Lil Red loves, it’s a clay mask. I don’t buy them too often because I don’t use them too often, but the one that we’re discussing today was a hand me down from my beauty queen sister. It wasn’t the best, but it certainly wasn’t the worst, either. So, take a look and let’s get to it:
Okay, so a major pro of this mask was that it smelled awesome. It had a nice and creamy texture thanks to the avocado, but it’s scent was rich and sweet from the oatmeal. I have a love/hate relationship with the overall feel of this mask, though. I liked that the consistency of it was lighter than a standard clay mask. But, at the end of the day, I love a really thick texture. It’s a matter of preference, though. I love being able to take a bath and let a thicker mask soak in. It was impossible to do that with the CVS one, because it dried so quickly!
Although this product smelled really good, I am glad that I didn’t go out of my way to purchase it for myself. When I use a face mask, I’m only genuinely concerned about one thing: Blackhead removal. And, unfortunately, my blackheads were none of the better after using this mask even though it’s supposed to be a purifying one. Don’t get me wrong, my skin felt soft after using it and it will be nice to apply every once in a while. But, don’t expect a miracle in this face mask, because you aren’t going to get it.
What is your favorite face mask to use? How do you like to pamper yourself? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
Hey everyone and happy weekend! So yesterday I slaved away for the afternoon creating a hodge podge feast for dinner. We had a lot of odds and ends in the fridge and pantries that needed rid of so our meal consisted of a Minestrone soup compliments of our beloved Moosewood cookbook and then, I freestyled an avocado and black bean salad and a mozzarella ciabatta sandwich. Take a look at the finished products and then I will share my secret recipe for the avocado salad:
In the fridge, I had a leftover avocado and lime from when I made guacamole last week. I wasn’t quite sure what to do with these, so I Googled avocado recipes to see if I could get some inspiration. I saw a recipe for an avocado and black bean salad but it looked incredibly lackluster, so I decided to just whip together something from my imagination and came up with the first picture seen above.
I was so pleased with the final result of my salad that, for once in my life, I actually wrote down how I made it so that I could share it with all of you. In my opinion, it looks like something that you could buy from the store and I was incredibly impressed with both its taste and overall appearance. This salad is perfect for eating plain, scooped up with tortilla chips, wrapped in a tortilla, or as a filling for fish tacos. Here is the recipe for my avocado and black bean salad creation:
- 1/2 of a large avocado (if you go for a huge avocado like what was in my fridge, 1/2 is really all you need)
- 1 can of black beans, drained and rinsed
- 1/3 cup cooked corn kernels (so happy to be rid of a leftover in my fridge!)
- 1/2 of a tomato, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup red pepper, finely chopped
- Juice from 1 lime
- 6 cloves garlic, crushed
- 2 tbsp fresh cilantro
- A few shakes of Morton Kosher salt
- A few shakes of cayenne pepper
- Freshly ground black pepper to taste
Now, bear in mind that all of the above amounts are approximations and you can really add as much or as little of an ingredient as you want. Love tomato? Use the whole thing! Want it spicier? Add some chili powder and cumin. It’s totally up to you to personalize the salad and turn it into something that you and your whole family enjoys!
Interested in my recipe for mozzarella ciabatta sandwiches? Let me know in the comment section and I’ll publish that, too!
Overall, I am so happy with how my Hodge Podge Weekend Dinner turned out and the leftovers for days is definitely going to be nice! What dishes have you cooked or baked recently? Who is going to be making my avocado and black bean salad soon? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah
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:
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.
- 1 large zucchini
- 1 green pepper
- 1 medium size red onion
- 6 cloves garlic
- 1 package of sharp cheddar shredded cheese
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.
- Heat oil in a large pan and dice the vegetables. You will want them to cook until they’re golden.
- 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.
- 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.
- 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.
- 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:
- 1 avocado
- 1 handful of extremely finely chopped red onion
- 1 tablespoon of water
- juice of half a lemon
- 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!
- Tear up your fresh cilantro and add that in to the bowl, as well.
- Chop up a small amount of red onion very finely and add it to the mix.
- Pour in your water and squeeze your half a lemon.
- 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