Breakfast at Tiffany’s – A Musical Season Finale!

Dear everyone,

My heart is overflowing with feelings of joy as I write this last post of Dining At Tiffany’s – Season 1: What We Crave. It’s incredible that it was just two months ago that I decided to do this YouTube thing for real. I’m overcome with gratitude as I think about everyone who made this possible, especially you — reading, watching, &  most especially… cooking! THANK YOU!

As I establish myself on YouTube, I’m learning more and more that the most satisfying success is that which you gain by giving. I truly hope that I can add some value to your life through Dining At Tiffany’s or at the very least put a smile or two on your face!

If you’ve been following along, you know it’s been a bumpy ride learning to balance everything from school with YouTube, happy with sad,  and freedom with responsibility. Overall, I’m closing out this season with more strength and clarity than ever in my life and I am blessed.

The most wonderful and pleasantly surprising part is the opportunity to reconnect with friends, classmates, and family that I haven’t heard from in years and make some new homies, too! I’ve read every single one of your messages and comments. I promise I will respond in the next few weeks; I’m just the type of person that likes to put time and thought into all correspondence. With how busy I’ve been, you would’ve only received an abbreviated version of the bunches of love I want to send right back. Get ready, because this begins now (click photo to watch on YouTube!):

pancakes!

^^^Click photo to play! ^^^

This episode is a little different, with something special I dreamed up during one of my many drives from Long Beach to San Diego. Inspired by Anna Kendrick‘s mashup skills and Audrey Hepburn‘s timeless kindness, this is my heartsong for all you sweethearts. Listen closely! :)

Recipe: Moon River Rainbow Dream Pancakes

Ingredients:
Dry:
- 1.5 cups whole wheat flour (all-purpose works as well!)
- 1 cup of granola (if it’s in big chunks, break it downnn)
- 2 tbsp raw sugar (regular works too, but I like it raw!)
- 1.5 tsp baking powder
- .5 tsp baking soda
- pinch of salt

Wet:
- 2 eggs
- 2.5 cups buttermilk  (easy substitute: 2.5 cups milk + 2 tsp vinegar, mix mix mix, bubble!)

& Then Some 
- 3 tbsp buttah (melted)
- 2 bananas, thinly sliced

Topping:
- another banana, cut into moon shapes! (so into discs, then cut those in half.)
- 2 green apples, cut into small cubes
- 1 cup blueberries (frozen or fresh)
- 1 cup strawberries (frozen or fresh)
- 2 tbsp sugar (1 tbsp each for berries!)
- Honey (Local is best, honey! Apparently the pollination eases allergies too!)

Instructions:
1. Stir together dry ingredients!
2. Stir together wet ingredients in another bowl
3. Fold wet ingredients into dry ingredients until they’re damp. (Don’t stir too much so they stay fluffy!)
4. Melt butter in microwave for 30 seconds. Add to batter!
5. Make berry sauces! Heat blueberries with 1 tbsp of sugar on medium heat until liquids reduce into a syrup (about 8-10 minutes). Do the same for the strawberries.
6. Chop up two bananas and add to batter
7. Ladle 3-4 tbsp of batter onto a nonstick griddle or pan on medium – medium high heat. (No nonstick pan? No problem. Butter up that pan!)
8. Chop up green apples into small cubes
9. Flip the pancakes after 4-5 minutes (do this for each side, until golden brown!)
10. Make the rainbow!
- start with a circle of blueberry sauce in the middle
- add a ring of green apples around the blueberry sauce
- add a ring of bananas around the apples
- finish up with a ring of strawberry sauce!
- add some sunshine with some  honey!
11. Cut in half, so you have two rainbows! 1 for you and 1 for someone you love. 

Enjoy <3

momretire

Last, but not least, if Season 1 was a cookbook, the dedication page would go to my beautiful and extraodinary mom – Precy R. Mom, thanks so much for being my inspiration and support. I still remember making rainbow jello in our kitchen in Paradise Hills; I’ll always remember the recent conversations we had in our current kitchen where you reminded me of my worth and purpose. Finally, thanks so much for picking up unfamiliar groceries while I was in Hawaii and for washing so many dishes as we film. I appreciate you! Love you, mom! Enjoy your retirement.

With every ending comes a new beginning. I‘ll be on YouTube-hiatus until April, so get ready for Season 2 – Comfort Food Remix! In the meantime, I’ll be responding to your comments, posting some behind the scenes content, and cooking up more good food & good conversation. See you next time!

With love,

Tiffany R.

Dining At Tiffany’s

When You’re Here, You’re Pamilya – My Filipina Life

A recurring love-hate moment of my life is when I meet new people and their first question is.. “so… what kind of Asian are you?” I always play along because I’m curious to hear their guesses (usually Chinese, Korean, & Thai.. wrong, wrong, & wrong), but sometimes it gets pretty obnoxious. I can totes relate to this video, haha:

At first glance, most are surprised to learn that I am full Filipina and not mixed with anything else. But if you get to know me, it all makes sense. I very proud to be Filipina because I love embracing the values (and food!) of my culture, like family, generosity & celebration!

For us Filipino kiddos, we are instructed to call anyone around our parents’ age  “auntie” or “uncle,” even if they’re not blood related. Aside from a way to get us to respect our elders, it shows that they see others in our community as brothers and sisters; we treat everyone like family.

Anyone who enters my home will be offered a meal and anyone who is troubled will find comfort and often a solution. Beyond this, we’re also in a constant state of celebration; from weddings to birthdays and baby showers (& a lot of times, just because), there is always a party with tray after aluminum tray of good food, and probably some music (& line dancing, lol!).

I love these gems of my culture and try my best to continue these traditions. At the same time, I  value learning about different cultures, especially new food, of course!  One way I do this is by exploring fusion food recipes.

My good friend Chef AC Boral with So Good & Delicious Food graciously offered to teach us his culinary expertise for the last full episode of Dining At Tiffany’s Season 1 – What We Crave. And trust.. you will crave this Tocino Breakfast Sandwich on Garlic Bread.

^^^Click photo for the recipe & the story of how we met!^^

Remember that egg yolk explosion from my trailer? Well now, you can make that dream come true in your own kitchen (click our photo below to watch!):

^^Click photo to watch on YouTube! #yolkSPLOSION!^^

Season 1 of Dining At Tiffany’s, and thus a new chapter of my life has been quite the ride. I’m doing something a little special for the season finale to thank everyone who’s been so down to support me in various ways, so stay tuned for next week’s variety show!

Putting myself out there on YouTube and the life-balancing act that comes with it has been quite the challenge, but it’s one of the best decisions I’ve made in my life. I hope you all learned something helpful, or at least cracked a smile (or egg?) because of my videos! More to come for Season 2!

With lots of love,

Tiffany R.

Dining At Tiffany’s

So Good It Hurts – DAT Rotisserie Life Part 2

Hiiii everybody! How’s it going??

As you may have noticed, I’ve started posting my cooking videos on Thursdays instead of Wednesdays. Why? Life got a little too crazy. In a good way, I suppose? Let me explain:

My main jam right now is graduate school; while I take this YouTube thing pretty seriously, I’m a full-time student and that’s my top priority.. in theory. I had these grand plans to balance YouTube so that it doesn’t interfere with school, but I’m definitely still finding my footing. That’s an understatement. I am a mess, hah. For example, in this episode, I injure myself with a knife:

^^Click to watch!

Okay, but really.. life’s been pretty swell lately…

hypomania

malcsmitty

Click to watch my interview with Superbowl MVP @MalcSmitty!!

..but, all of this is very distracting from my studies. Especially since I have 6 hours of classes on both Wednesday and Thursday nights. So you can imagine how ballistic it was trying to get my videos and blogs posted on Wednesdays.  It’s tough to admit — with all of this going on, I got pretty out of control. Like it was just another Manic Monday.. every day. I was bouncing around haphazardly from happy moment to exciting event. I was having a lot of fun, but it started to become a problem and cramped my productivity. Nooo!

Thankfully,  I had this realization that the good times can impact my life just as severely as the bad times. In both cases, seemingly uncontrollable feelings are strong driving forces. When things are nearing rock bottom, you feel controlled by pain – you want to escape it and get rid of it. It keeps you down.

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“The struggle for peace is real.”

When things are going well, you’re driven by pleasure; it feels good to be happy, but I’ve also heard that “even sunshine burns when you get too much.”  There’s a fine line between living life to the fullest and exhausting yourself.

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“I thought I could fly.”

I’ve already seen that it’s possible to pull yourself up out of dark places when you’re feeling down. At the same time, I’m trying to find my balance and learn to live my life to the limit without burning out and letting my passion fuel into an uncontrollable fire. Okay that’s a little dramatic, but I know that when you have a lot of people relying on you, being exhausted and unable to get things done hurts those around you as well. And that’s just not healthy.

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“Pick dandelions, NOT Natty Light.”

Being in my mid-20s, I’m learning that nourishing and exercising your emotions is important too. Just like you have a an idea of foods that are good for you (Veggies! Fruits! Whole Grains!), and foods that are bad for you (fried food, hot Cheetos, Taco Bell, lol), you start to learn which emotions are healthy to consume and entertain.

For example, it can be gratifying to stay angry and hold grudges, but we know that’s not good for us. It can also be great to give into our wants and desires, choosing what feels good at the moment instead of making progress on your goals.

It’s basically like those days when I am tempted to get a Crunch Wrap Supreme from Taco Bell drive-thru and eat it alone in my car. It will feel great for about 10 minutes, then I know my body will react adversely later on (and that’s putting it politely, lol!).

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“Everything has meaning & a meaning for everything.”

I’ve talked to some close friends about some of my struggles to focus. The one thing that’s helped me to get a handle on emotions is to focus on purpose, whether it’s the big picture of your hopes and aspirations, or reflecting on the reason why these things are happening to you. What are you learning from the situation? What do these feelings say about your motivation or hope in your life?

Finally, life often throws you quite the basket(case) of ingredients.. like a crazy episode of Chopped or something. You can either freak out and give up, or make something delicious! And if your life gets crazy busy too, I got you. Here’s an easy one:

Recipe: Zesty Chicken Burrito

Ingredients:
1/2 rotisserie chicken
- 6 tortillas (I used whole wheat. You know how I do)
- 2 medium tomatoes
- 1 avoCAdo
- 1/4 cup cilantro

Sauce
- 1/3 cup sour cream
- 2 tbsp taco seasoning** (no MSG, please!)
**make your own!
- 1.5 tbsp cumin
- 1 tsp garlic powder
- ½ tsp salt
- freshly ground black pepper
- Tapatio or Cholula hot sauce
- love

Instructions:

1. Chop stuff!
- Take leftover Rotisserie chicken (or new chicken) and shred into bite-sized pieces
- Chop tomatoes & avocados into small cubes. Don’t cut yourself like I did, hah.
- Coarsely chop cilantro and add it to a bowl with the other veggies

2. Make Sauce!
- Mix together sour cream, taco seasoning, and hot sauce. Donesies!

3. Assemble
- Place chicken and veggie mix in center of warmed tortilla
- Add cheese if you please (bonus points if you warm the cheese with the tortilla for melty fun
- Wrap it up and enjoy!

Let me know if you made it! This will help me with my emotions, hah. Luv ya’ll!!  @diningattiffs #diningattiffs!

With love,

Tiffany R.

Dining At Tiffany’s

Unemployment/College Cooking – DAT Rotisserie Life Part 1

Trying to make it in my mid-20s, the struggle is real. Okay, it’s not so bad (I’m actually having a lot of fun!), but working in nonprofit/education has taught me the value of getting the most bang for my buck, especially with food!

I will very rarely succumb to instant noodles, though I’ve lived through unemployment, lower paying jobs, and the not-so-glamorous college kid life; Stouffers lasagna yes (because why not?), but never the ramen or cup of noodles. I believe with a bit of crafty resourcefulness, you can make food for you and your equally hungry friends on a budget that is rich in flavor, easy on the wallet. One of my favorite meals to make for my friends while we’re on the hustle is Buffalo Chicken Salad. Here’s the video tutorial:

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^Click picture to watch!^

For those of you who’ve been to my place in real life, you know I always cut the small talk; we’re busy — no time for that! I will often find out very quickly what you’re about, and what you want to be about! I love helping others chase their dreams, so I’m recreating that  here on my website. You can find my guides on resumes, cover letters, and finding your passion here on my website since that is one of my favorite topics for Good Conversation!

Recipe: Buffalo Chicken Salad

Ingredients: 

Buffalo Chicken
- half of a Rotisserie Chicken, the breast and leg
- ¼ cup Louisiana red hot sauce (or more if you want it hotter!
- 2-3 tablespoons of butter. oh yes.
- 4-5 cloves of roughly chopped garlic
- freshly ground black pepper

Salad
- 2 bunches of romaine or green leaf lettuce chopped into about 1 inch pieces
- 3 carrots, chopped or shredded into small 1 centimeter cubes
- 3 pieces of celery chopped into 1 centimeter cubes, plus chopped celery top greens

Ranch
- 1 cup of sour cream
- 1 tablespoon vinegar (white, apple cider, and cane have worked for me!)
- 1/2 tablespoon garlic powder
- a bit of fresh chopped parsley
- salt to taste

Instructions:

1. Prep your veggies!
- chop lettuce, carrots, and celery & put in separate bowls
- chop garlic and set aside

2. Buffalo Chicken, yayy!
- Pull off one breast and one leg from the Rotisserie chicken & shred into bite-sized pieces. Set aside.
- Add butter and garlic to a medium bowl. Cover and microwave for 1 minute.
- Carefully discard garlic pieces
- Slap in that hot sauce. Mmmmm.
- Stir together, add chicken, and coat it in all that buffalo sauce goodness you just made! Good job!

3. Meanwhile, make ranch!
- mix sour cream, vinegar, garlic powder, and salt together. Add parsley. Done son!

4. Time to eat!
- Plate in this order: lettuce, celery/carrots, chicken, ranch!
- Enjoy! I recommend storing the chicken leftovers separate from the veggies and ranch so it lasts longer in the fridge.

Let me know how it goes @diningattiffs #diningattiffs! Stay tuned next week to learn how I use the other half of the chicken!

With love,

Tiffany R.

Dining At Tiffany’s

This happened: Boba Milk Tea Tres Leches Cupcakes!!

Hey loves!! I’m super stoked to share this recipe with you! In a stroke of culinary, cultural inspiration I came up with the idea to put milk tea into cupcakes! Bonus, we top it with boba, too! Check it out:

datcupcakeface^^Click photo to watch!

Before the recipe, I just wanted to share a concept I’ve been thinking of lately, a “Tiffany Epiphany,” if you will. With Valentine’s Day coming up, it can be so easy to focus all your energy outside yourself, decorating your offices and homes with red and pink hearts, prepping greeting cards, making sweets for your sweetheart, wondering how to find a sweetheart, etc.

And I’ll tell you from experience, putting love out there can be very tiresome, especially when it comes with the obligation of a holiday or pressures that can come with relationship expectations. On the flipside, giving love can be one of the happiest feelings ever!

Check it: If you don’t emit a warm glow when you’re giving love this Valentine’s day, you might be doing it wrong. But the great thing is, giving love in a positive way starts with you.

I’ve realized that when your heart and mind work in sync, when you’re living with intention toward your true purpose, these two parts of your body synergize. The radiance you create when your thoughts, feelings, and actions align exudes ever so brightly.

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But when we’re not living with intention, when we’re selling ourselves short of our values and desires, we can sometimes trudge mindlessly through the motions of the daily grind; the energy shooting between your heart and mind get stuck as darkness in the space between, turning into stress, tiredness, negativity, and sometimes bitterness. I really think that’s how we get those back and neck pains in our stress muscles.

Thankfully, living with intention is like a constant self-massage, rejuvenating and renewing your body and spirit. So I hope that you can take some time this Valentine’s Day to give yourself a little love and feel-good, too.

Oh and maybe you can make some cupcakes!!

Recipe: Boba Milk Tea Tres Leches Cupcakes!
(Cake recipe adapted from Marcela Valladolid)

Ingredients:

Cupcake Batter:
-  1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup whole milk

Tres Leches Liquid:
- 1 can of condensed milk
- ½ cup milk or heavy cream
- 2 cups of milk tea (Each regular size is about 1.5 cups, a large would be about 2 cups. If you have extra, drink it! :P)

Toppings:
- Whipped Cream: You can use Cool Whip, or make your own!
- Boba (tapioca pearls): You can either ask for a cup on the side, or just get the drink with boba and strain it out yourself. Make sure to rinse it off! If you have to keep it overnight, keep it covered in  water; the next day, rinse it again and add warm water and it should soften up again!

Equipment:
- Cupcake tins (12 cupcakes each, you’ll make around 36, so 2-3 batches. If you run out of batter, put water in the empty spaces when you bake!)
- Hand or standing mixer, or a whisk if you’re a trooper
- Mixing bowls and small ladling spoons.
- ~ 3 dozen **aluminum**  cupcake liners (and 3 dozen colorful ones if you feel like being cute)
- Colorful straws (you can get this from your tea shop)

Instructions:
Batter up! (See video for this part if you’ve never done this before. I got you, boo!)
- Preheat your oven to 350 degrees F.
- Separate eggs!
- Beat egg whites in clean, large mixing bowl until frothy
- Add sugar gradually and beat until peaks form when you pull the mixer (or whisk) away
- Beat in the yolks one at a time, mixing well before adding the next
- Visually separate the flour into three portions, and the milk into two portions. Keeping these portions in mind, alternate flour, milk, flour, milk, flour! Woo! Batter’s done, son.
- Using a spoon, ladle batter into aluminum cupcake liners and fill up to the ½ point only!
- Bake for ~18 minutes, or until toothpick/bbq stick comes out clean when inserted in the middle.

Meanwhile, let’s mix the Tres Leches!
- Whisk together the three milks! (If you are doing multiple flavors, separate the can of condensed milk into two liquid containers. Then add ¼ cup of milk to each one. Lastly, add 1 cup of milk tea to each!)

Putting it all together!
- Once the cupcakes are out of the oven, carefully transfer them to a tray or on some plates.
- Immediately, poke a bunch of holes in each cupcakes – this is where the Tres Leches will go! Be careful not to poke any holes through the cupcake wrappers
- Pour the Tres Leches mixture into each cupcake, 1 tablespoon at a time. You should be able to get about 3 tbsps of Tres Leches Milk Tea goodness in each one!
- Leave in the fridge in a sealed container (Tupperware, or pan with foil/plastic wrap on top) for at least 4 hours and up to overnight.

Decorate!
- Dollop some whip cream on top.
- Carefully add 3-5 pieces of boba on top
- Add a trimmed, colorful straw for a nice accent! You can be extra cute and stick on some paper to spell out a greeting. :)

I hope you enjoy making this cupcake recipe! Let me know if you do @DiningAtTiffs #DiningAtTiffs. Show me the love!

Happy Valentine’s Day everyone! Oh if for some reason you want to give me a present, I’d love your email address! You can sign up here for the free Dining At Tiffany’s Newsletter.

Thanks and have a great at time!

With love,

Tiffany R.

Dining At Tiffany’s

Aw Yea, I Made You a Sammich!

I really did! Check it out on YouTube:

sammichk
^Click photo to watch!^

Okay real talk. I never really understood the whole “make me a sammich, woman!” concept. I mean, I’ll often make sandwiches (& as you now know, all kinds of foods) for others, but never because someone commanded me to! Why is this a thing? Haha. Truth is, I was raised with values of generosity and serving others, especially by making delicious food! That is why I made you all a sandwich. :)

Another value I’ve grown to love is celebration. Birthdays! Weddings! Friendship! Beginnings! Endings! Goals! Dreams! I love bringing people together and making sure everyone has a great time. On special occasions and the days in between, everyone has something remarkable and worthy of cheer! Especially my ladies:

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So I do hope you’ll enjoy this recipe I created that’s perfect for celebrations:

Recipe: Broccoli Cheddar Party Sandwich!

Ingredients:

- 1 loaf of french bread from the bakery section (I used whole wheat)
- 1-2 crowns of broccoli chopped into small pieces (about 1.5 cups after chopped)
- 5 cloves of garlic, minced
- 1 cup (8 oz.) of sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups of whole milk (I like organic, or lactose-free!)
- salt & freshly ground black pepper
- light oil

Equipment:
- large pot for cheese sauce
- saute pan for broccoli
- serrated knife
- ladle

Instructions:
1. Chop veggies
- mince garlic
- cut broccoli into tiny little trees (cut stems smaller than leaves since they take longer to cook)

2. Make a cheese sauce!
- Roux: Start melting butter. Add flour & stir evenly into butter
- Sing Bulletproof by La Roux until your roux is ready
- Add milk and whisk until roux is incorporated into the milk
- Add some salt & pepper
- Stir occasionally until it bubbles, then remove from heat

3. Saute the trees!  (Boss level: you can do this while waiting for the milk to heat up in step 2)
- heat oil to medium to medium-high heat
- add garlic and saute for about 1-2 minutes, until light brown
- add broccoli and stir into garlic until temperature of garlic settles, about 1-2 minutes
- season with salt & pepper
- saute for another 2-3 minutes, until dark green but not too soft

4. Put it all together!
- mix broccoli into cheese. yes.
- cut 1/3 top off of bread, horizontally
- cut out an inch layer from bottom piece of bread (see video!)
- ladle cheese into sandwich and put the top piece on
- you’re done!

Make sure to serve the sandwich whole for dramatic effect. If you have extra cheese sauce, you can dip bread into this, or just make smaller sandwiches the next day!

Are you making this? Are you having a party? Are you eating the whole thing yourself (no one’s judging)? Let me know!! I love comments & tags on Instagram & Twitter. @DiningAtTiffs #DiningAtTiffs. Promise I’ll send some love right back!!

Have a great week, everyone!!!

With love,

Tiffany R.

Dining At Tiffany’s

Let’s Have a Dinner Party! Good Food, Good Music, Good Times.

Hiii everyone! The second full episode of Dining At Tiffany’s is now up on YouTube!

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^Click photo to watch^

Tonight we’re making one of my go-to entertaining dishes — Zuppa Toscana — which is a Tuscan Sausage Kale & Potato Soup! I often serve this soup with Pasta Carbonara (see Episode 1.1!) for a quick and delicious dinner party. You’ll see how easy it is to entertain your friends (& yourself) with these flavorful Italian dishes featuring bacon & leafy greens!

Before I share the recipe, I just wanted to express my gratitude from the bottom of my belly to everyone who’s tuned in to Dining At Tiffany’s so far! I get especially giddy whenever someone shares that they cooked the pasta! I love all the variations, and that we’re all cooking together everywhere from California & Seattle to my family in the Philippines!

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Good job, everyone! Looks great!!

A number of you also expressed that you enjoy the music! I’m so glad. I should add “Good Music” into the Good Food & Good Conversation mix because that is such a key ingredient to hosting the best parties! Special shout out to the DJs behind this Italian Pasta & Soup dinner party – BVMO music, my new friends in the Bay Area!

Here’s the songs you heard:
Episode 1.1: Coffee Break (BVMO Remix)
Episode 2.2: Get it Girl (BVMO Remix)

www.BVMOmusic.com 
If you like what you hear, you can find more music and good vibes on their website! If you’re in the Bay, definitely go find them. It’ll be a good time!
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Furthermore, I’ve been meeting some pretty sweet DJs down here in SoCal, so more good tracks are coming your way in every episode! Equally exciting, I’ve heard your sentiments (read: begging) that you want to try my cooking; well if you’re in San Diego, we can make that happen!

In conjunction with Chef AC Boral of #SGDfood (the explosive egg-yolk guy), we will be hosting a live food/music event in San Diego in mid-February! You can get all the details by subscribing to the Dining At Tiffany’s email newsletter! In the meantime, you can cook this at home!

Recipe: Zuppa Toscana

Ingredients
- 3-4 cloves of garlic, minced
- 1 white or yellow onion, diced
- 1 bunch of kale, cut into 1 inch pieces
- 1 – 2 russet or Idaho potato cut into thin slices
- 3-4 links of Italian Sausage (hot or mild), removed from casing
- 3-4 slices of natural bacon, cut into 1 inch pieces
- 2 containers of chicken broth
- Water
- Freshly ground black pepper
- Whole milk or heavy cream (I used organic milk!)

Equipment:
- Large pot for soup
- Cutting Board/knife
- Spatula/ladle

Instructions:
1. Chop stuff!
- Veggies: I do this order: garlic, onion, kale, potatoes
- Bacon:  Chop up the bacon into 1 inch pieces

2. To the stove!
- Heat pot to medium-high
- Remove sausage from casing and add to hot pan. Cook until browned about 3-4 minutes and set aside in bowl.
- Reheat pan to medium-high. Add bacon and saute for about 3-4 minutes
- Add onions and cook for about 2 minutes
- Add garlic and cook until light brown, adding freshly ground pepper along the way
- Then, add the potatoes and stir into bacon, onions, and garlic evenly

3. Soups on!
- Add a container of chicken broth and use your spatula to scrape off the browned bits from the bottom of the pan.
- Add the other one, then use the container to measure out about 3/4 of the container of water to add to dilute the soup.
- Put the sausage back in the soup and stir it up.
- Add a few splashes of milk/heavy cream.. up to you how much or how little!
- Then add the kale, mix it in, and remove from heat after about 1-2 minutes and we’re done!

Let me know if you have any questions!! Enjoy your dinner party!!
With love,

Tiffany R.

Dining At Tiffany’s

PS: Thank you to my dear homegirl and role model @CheElizaga, she wrote this article about me and it has some  raw & nourishing advice from yours truly about what to do if you’re stuck in a rut or feeling down about life lately.

“Part 1: Dining at Tiffany’s with Michael Jordan & Beyonce’s Butt. “

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I’m humbled that my name is in the same title as Beyonce; the only parallel I can think of is that people will be in shock and awe about some cupcakes next week. ;)