Brittnee Ciara

Brittnee Ciara 💌 A little diary
🐝 160k friends on IG
🐝 480k friends on TikTok

06/03/2026

This spicy tuna melt truly is what dreams are made of 😩 mind you! I was anti tuna melt this time last year 🙃

I used

tuna in spicy olive oil
mayo
Sriracha
Jalapeño
Green onions
Shallot
Banana peppers
Calabrian chilis
Salt & pepper
Garlic powder
Spicy brown mustard
Hot sauce
Muenster
American cheese

I’m in love with this Pain Au Levain bread (i.e. sourdough, but that’s what it’s labeled as in Whole Foods) but any bread will work really.

As always, measure with your heart and adjust to your taste 💕 It’s a sandwich… you really can’t mess it up 🙃 Try it out and tag me in your pics!

06/02/2026

And yes, the roof of my mouth is [shockingly] okay but I’m editing the recipe for this spicy tuna melt asap bc it WAS insane 🤤

( And yes, ofc I used )

05/23/2026

I would not recommend skipping any steps here but if you have to use a store-bought bowl, I guess it’s fine 🙄🙄🤭

As someone in desperate need of fiber, I’ve been trying to incorporate greens in my meals wherever I can, by any means necessary, and this green goddess pasta is by far my favorite. It genuinely is the most delicious pasta, it’s SO flavorful and vibrant, the fresh herbs and garlic bloom like crazy once it hits the hot pasta and you realize it’s basically a super green pesto without the nuts (so technically closer to pistou).

Measuring isn’t super necessary, as everything can be adjusted to personal taste but here’s what I used:

Two big handfuls of Kale
Three big handfuls of Spinach

(It’s very okay if your handful is bigger than my handful, blanched spinach and kale literally have 0 taste, at least compared to all of the other flavors we’re throwing in here)

A big bunch of basil
Chives
2 garlic cloves (raw garlic is INTENSE, I wouldn’t go too crazy here)
4 tbsp of Parmesan
Lemon juice
Salt and pepper
Better than Bouillon
Mascarpone
Pasta

Because spinach and kale are essentially flavorless, I would recommend adding bouillon or better than bouillon to your blanching liquid / pasta water to compensate and prevent your sauce from tasting watery (although I’ve never had that problem when there’s so much basil, chives, and fresh garlic involved)

05/22/2026

No strategy behind this post, I’m just obsessed with my bowls 🥹

I actually really hate that every post has to have a strategy now. I just came across this vid I took of my babies when I brought them home from the kiln last week, added the song that I’m listening to and slowed it down but like.. yes! These are my babies! I literally made them! And ppl don’t use their babies as props (unless they’re exploitative family “influencers”), they just take a video or a pic and send them to their friends and family who didn’t ask. So here are my babies and the video of them that you didn’t ask for 🙃

05/16/2026

The process 🤝🏾 the playlist 🙂‍↕️✨

Also, I’m obsessed with the surface work on this little [porcelain] dip bowl, it took some trial and error but I can’t wait to make more 😋

05/08/2026

Let’s build a tinned fish snack plate 😍🤌🏾

Smoked trout with red chimichurri by surrounded by the jammiest eggs with crunchy garlic + chili oil, cucumbers, pickled onions, potatoes that were HEAVILY inspired by Greek lemon potatoes (boiled with Chicken & Sauteed Onion and covered in chives), and Garlic Dip for dipping 😍

05/01/2026

Mmkay maybe I’m not COMPLETELY upset that we’re sick because this was legitimately the best chicken soup I’ve ever had 😩 And I’m from the south!!! And I wouldn’t have made it if it weren’t for my man 🙃🙃🙃🙃 shout out to him 🙃🙃 (Mind you, HE’S better now)

For the recipe, I used:

3 jumbo carrots
3 celery stalks
1/2 jumbo onion
2 leeks
A LOT of garlic (I used 6-8 cloves)
1 qt bone broth
1 cup water
1 tbsp Better than Bouillon
4 leg quarters
Rosemary
Thyme
Parmesan (+ rind)
Turmeric
2 eggs (I could’ve used 3)
Juice from half a lemon

I seasoned my chicken with:

Salt
Pepper
Garlic powder
Onion powder
Cajun seasoning
Cayenne

10/16/2025

These potatoes au gratin got an “Oh my god” out of my best friend before she even finished chewing. My first bite of them gave me chills! They’re the perfect side dish especially for the holidays or Sunday dinner.

Here’s everything I used:

•6 golden potatoes
•A little olive oil
•3-4 shallots
•3-4 cloves of garlic
•A glass of dry white wine (I used Pinot Grigio)
•Rosemary
•Thyme
•3/4 of a quart of heavy cream (I had enough sauce leftover to make pasta the next day so feel free to use less)
•Corn starch (I used 2 tbsp)
•Salt & Pepper
•Half a yellow onion
•Asiago and Muenster (but you use whatever and how much cheese you like!)

As always, measure with your heart, taste as you go and add whatever you like or whatever your heart says you want. That’s what I do and it always works out!

P.S. Some answers to a few FAQ:

Use any potato you want, even sweet if that’s your thing

Slice your potatoes THINLY. If you slice them thinly and evenly there’s no need to boil ahead.

IF you INSIST on that extra step of boiling your potatoes, don’t boil them for long or you’ll end up with mush…. some type of scalloped potato/mashed potato crossover that, honestly, doesn’t sound bad bc it’s cheese, cream and potatoes but that’s not what we’re going for here.

10/14/2025

This is my first pork shoulder… tell me how my first pork shoulder ended up being the most delicious, most tender pork butt I’ve ever had?! 🥹🤤 Like falling apart, melt in your mouth tenders.

Address

Alpharetta, GA
30022

Website

Alerts

Be the first to know and let us send you an email when Brittnee Ciara posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category