Tuesday, March 29, 2016

Jane's Bran Muffins

Here are the photo updates from this year!
My cabi team grew by 4 last year! I was so proud to lead them through our cabi Scoop training this January in San Diego. Aren't they a beautiful group of ladies!
 Jeffrey and I took a "baby moon" to the Redlands early in February. It was so fun to see snow only 1.5 hours from home! 
 Baby bump picture at 6 months!
 Celebrating our sweet Em at her bridal shower. So excited to see her get married this weekend!
 One of my favorite cabi shows from this season. Lots of love with all these girls!
 I earned a leadership retreat to Austin from bringing on 3 team members in 1 season. It was an incredible few days that helped me grow as a leader and I am so proud to be a part of this amazing company!
 Since I was in Austin, I got to visit some of my favorite people, Melissa, Timbo and Molly! I had the privilege of napping with Molly one afternoon. It was so sweet, I am counting the days until I get to nap with my little Diane.
 Some more belly bump pics! I am having fun dressing this belly with my cabi clothes!

I loved working at Dream Dinners for 5 years. I can't believe it has been almost a year since I left! One of my favorite co-workers, Jane, and I had a love of cooking in common. She used to make these muffins and bring them to us. They are to die for! I was so happy to get the recipe, I make them often. They are incredibly moist and the perfect amount of sweet. You just have to try them!

Jane's Bran Muffins
1 1/4 cup flour
2 cups Brown Sugar
1 1/2 Tbsp Baking Soda
2 tsp salt
4 eggs
1 cup canola oil
1 quart buttermilk
1/3 cup molasses
1 20oz box Raisin Bran
Mix together Flour, brown sugar, baking soda and salt.
In a separate bowl mix together eggs, oil and molasses.
Slowly add dry ingredients into the wet ingredients.
Alternate adding buttermilk and cereal into the mixture. Stir to combine until all is added.
Let mixture sit for about 20 minutes to allow cereal to blend into the batter better. Preheat oven to 350.
Spray muffin tin really well with cooking spray. Use an ice cream scoop to measure batter into the muffin tin.
Bake for 20 minutes.
I made 2 dozen and had at least half the batter left over. You can store the batter for up to 6 weeks in the fridge. You can make about 3.5 dozen muffins with this recipe!
Allow the muffins to cool before storing them in an airtight container or bag.

Monday, March 21, 2016

Jalapeno Cilantro Chicken Alfredo

Well hello again! It has been almost 7 months since my last post! I have been a busy girl with cabi and dance classes....but mostly I have been pregnant! We are expecting our first, a girl on June 16th! It will take a few blog posts to get you updated so here is the picture updates for the end of 2015.

Emily is engaged! She and Alex got in October and they are getting married April 1st! An added bonus is they have bought a house 2 streets over, so we will be neighbors!
 We had another fabulous Keith family Thanksgiving! Mommasita and I are getting better at the whole Thanksgiving dinner thing...one day we will have it down pat, but for now we have fun learning.
 Here was what we posted to social media to announce our pregnancy. Can't wait for our sweet baby girl to arrive soon!
 It's a girl! Right after we told my mom she would be getting a granddaughter.
Christmas lovers in Albuquerque, NM.
 My sibs and my cousins!
 The fist signs of a baby bump! Hi little girl!
Christmas in Santa Fe, NM. we had a blast!
 Fun times with Jeffrey's side of the family in Fort Worth. We were team "belly balls."
 Happy New Year's!

This is one of my new favorite dinners to make! I suggest you try it soon!

Jalapeno Cilantro Chicken Alfredo

1/2 pound linguine
2 chicken breasts
1 tbsp butter
1 tbsp olive oil
1/2 onion
4 cloves garlic, minced
2 jalapeños
1/2 cup cilantro
1/4 tsp salt
1/4 tsp cumin
juice of 3 limes
1 cup heavy cream
1 cup grated parmesan cheese
Cook pasta according to package instructions.
Chop onion and jalapeños. Mince Garlic.
Melt butter and olive oil in a large skillet. Add onions, jalapeños and garlic. Cook on medium until onions are caramelized.
Chop cilantro and set aside.
Cube raw chicken.
Add chicken, salt and cumin to the skillet and cook until chicken is mostly done.
Add lime juice to skillet and simmer until chicken is done.
Add cream to the skillet and simmer on low until thickened a bit.
Drain pasta.
Add parmesan cheese and cilantro to the skillet. Stir a few times to incorporate and then add pasta to the pan.
Heat through and serve.