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Buffalo Chicken Dip Egg Roll: creamy, cheesy, with the perfect kick! Using @bestfoodsmayonnaise for the ultimate game-day dip, and taking it up a notch with these crispy, golden egg rolls. #BestFoodsPartner Disappearing Buffalo Chicken Dip (Egg Rolls) Ingredients: 1 cup Best Foods Mayonnaise ⅓ cup cayenne pepper sauce 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 tsp lemon juice 1 tsp garlic powder 1 tsp onion powder Green onions, chopped (for garnish) Egg roll wrappers + Oil for frying Ranch dressing and extra hot sauce for drizzling Instructions: 1.In a medium bowl, combine Best Foods Mayonnaise, cayenne pepper sauce, shredded cheddar, shredded mozzarella, cooked charred chicken, lemon juice, garlic powder, and onion powder. Mix until fully combined and creamy. 2.Take an egg roll wrapper and spoon some of the dip mixture onto the center. Sprinkle a little extra cheese on top. 3.Wet the edges of the wrapper with water, fold the sides in, and roll it up tightly. 4.Heat oil in a frying pan or deep fryer to medium-high heat. Fry the egg rolls until golden and crispy, about 2–3 minutes per side. 5.Remove and drain on paper towels. 6.Drizzle with ranch dressing and extra hot sauce, then garnish with chopped green onions. Serve and enjoy!
11.9M
2.24K
48
7mo ago
brandongouveia
Buffalo Chicken Dip Egg Roll: creamy, cheesy, with the perfect kick! Using @bestfoodsmayonnaise for the ultimate game-day dip, and taking it up a notch with these crispy, golden egg rolls. #BestFoodsPartner Disappearing Buffalo Chicken Dip (Egg Rolls) Ingredients: 1 cup Best Foods Mayonnaise ⅓ cup cayenne pepper sauce 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 tsp lemon juice 1 tsp garlic powder 1 tsp onion powder Green onions, chopped (for garnish) Egg roll wrappers + Oil for frying Ranch dressing and extra hot sauce for drizzling Instructions: 1.In a medium bowl, combine Best Foods Mayonnaise, cayenne pepper sauce, shredded cheddar, shredded mozzarella, cooked charred chicken, lemon juice, garlic powder, and onion powder. Mix until fully combined and creamy. 2.Take an egg roll wrapper and spoon some of the dip mixture onto the center. Sprinkle a little extra cheese on top. 3.Wet the edges of the wrapper with water, fold the sides in, and roll it up tightly. 4.Heat oil in a frying pan or deep fryer to medium-high heat. Fry the egg rolls until golden and crispy, about 2–3 minutes per side. 5.Remove and drain on paper towels. 6.Drizzle with ranch dressing and extra hot sauce, then garnish with chopped green onions. Serve and enjoy!
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
6.93M
242K
951
7mo ago
brandongouveia
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
These beef and cheese stuffed plantain balls just might be one of my favorite creations ever. Sweet plantains wrapped around a bold, savory beef filling—and that creamy, melty center? All thanks to @tillamook Sharp Cheddar Slices with the perfect melt and bold flavor that comes through in every bite! Crispy on the outside, creamy and cheesy on the inside 🔥#TillamookPartner
4.03M
4.26K
124
10mo ago
brandongouveia
These beef and cheese stuffed plantain balls just might be one of my favorite creations ever. Sweet plantains wrapped around a bold, savory beef filling—and that creamy, melty center? All thanks to @tillamook Sharp Cheddar Slices with the perfect melt and bold flavor that comes through in every bite! Crispy on the outside, creamy and cheesy on the inside 🔥#TillamookPartner
Perfect holiday side dish alert! These are my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe’s live on my Substack, make sure you subscribe so you don’t miss out!
3.75M
213K
853
5mo ago
brandongouveia
Perfect holiday side dish alert! These are my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe’s live on my Substack, make sure you subscribe so you don’t miss out!
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! Full recipe link in bio! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
3.72M
180K
695
5mo ago
brandongouveia
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! Full recipe link in bio! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
What’s For Dinner Tonight Ep. 5 Creamy Tuscan Chicken Pop Tart Flaky puff pastry stuffed with rich Tuscan chicken is definitely a cozy comforting dinner! This was insanely good! Full recipe on my substack!
2.80M
120K
746
7mo ago
brandongouveia
What’s For Dinner Tonight Ep. 5 Creamy Tuscan Chicken Pop Tart Flaky puff pastry stuffed with rich Tuscan chicken is definitely a cozy comforting dinner! This was insanely good! Full recipe on my substack!
Charred Pineapple Caramel Coconut Dairy Free No churn Ice cream! Flavor combo goes crazy! #dairyfreeicecream #pineapplecoconuticecream #tropicaltreat #summericecream Ingredients: For the Base: 1 can (14 oz) coconut sweetened condensed milk 3x can (13.5 oz) coconut whipping cream, chilled overnight 1 cup fresh pineapple, grilled or roasted until charred, blended Remaining 1 cup charred pineapple chunks, chopped and cooled 2 tsp turmeric (for a golden color ; optional but highly recommended) you won’t taste this! 1 tsp vanilla extract Pinch of smoked maldon sea salt 1 cup toasted coconut flakes Coconut caramel sauce ( Hey Boo brand) or any dairy free brand. Instructions: 1.Char the Pineapple cut pineapple into thick rings, grill or roast (broiler works too) until caramelized and charred in spots about 4–5 mins per side. 2.Set aside to cool. 3.Blend 1 cup of the charred pineapple until smooth. Chop the remainder of the charred pineapple to fold into the base later. 4.To toast coconut flakes add in a pan on low heat stirring constantly until toasted and golden for about 2-3 minutes. 5.Scoop chilled Coconut whipping cream into a bowl. Whip with a hand mixer until light and fluffy 3-4 minutes. 6.In a large bowl, whisk together blended pineapple, Coconut condensed milk, Vanilla, Turmeric, and Salt 7.Gently fold the whipped coconut cream into the pineapple base in batches. 8.Pour the mixture into a loaf pan or container layering with charred pineapple pieces, caramel swirls, and Toasted coconut flakes. 9Cover, and freeze for at least 6 hours or overnight. 10.Let sit at room temp for 5–10 minutes before scooping into a waffle cone. Optional toppings: toasted coconut flakes and more caramel sauce!
2.67M
180K
2.27K
10mo ago
brandongouveia
Charred Pineapple Caramel Coconut Dairy Free No churn Ice cream! Flavor combo goes crazy! #dairyfreeicecream #pineapplecoconuticecream #tropicaltreat #summericecream Ingredients: For the Base: 1 can (14 oz) coconut sweetened condensed milk 3x can (13.5 oz) coconut whipping cream, chilled overnight 1 cup fresh pineapple, grilled or roasted until charred, blended Remaining 1 cup charred pineapple chunks, chopped and cooled 2 tsp turmeric (for a golden color ; optional but highly recommended) you won’t taste this! 1 tsp vanilla extract Pinch of smoked maldon sea salt 1 cup toasted coconut flakes Coconut caramel sauce ( Hey Boo brand) or any dairy free brand. Instructions: 1.Char the Pineapple cut pineapple into thick rings, grill or roast (broiler works too) until caramelized and charred in spots about 4–5 mins per side. 2.Set aside to cool. 3.Blend 1 cup of the charred pineapple until smooth. Chop the remainder of the charred pineapple to fold into the base later. 4.To toast coconut flakes add in a pan on low heat stirring constantly until toasted and golden for about 2-3 minutes. 5.Scoop chilled Coconut whipping cream into a bowl. Whip with a hand mixer until light and fluffy 3-4 minutes. 6.In a large bowl, whisk together blended pineapple, Coconut condensed milk, Vanilla, Turmeric, and Salt 7.Gently fold the whipped coconut cream into the pineapple base in batches. 8.Pour the mixture into a loaf pan or container layering with charred pineapple pieces, caramel swirls, and Toasted coconut flakes. 9Cover, and freeze for at least 6 hours or overnight. 10.Let sit at room temp for 5–10 minutes before scooping into a waffle cone. Optional toppings: toasted coconut flakes and more caramel sauce!
@brandongouveia just leveled up homemade chicken nuggets with his honey-garlic chicken nuggets: golden, crispy nuggets tossed in a sweet honey-garlic-butter sauce! Get the full recipe linked in bio!
2.31M
50.6K
201
8mo ago
brandongouveia
@brandongouveia just leveled up homemade chicken nuggets with his honey-garlic chicken nuggets: golden, crispy nuggets tossed in a sweet honey-garlic-butter sauce! Get the full recipe linked in bio!
If I had a restaurant these would be on the menu under the apps! Slow braised oxtail filled into a crispy plantain cup and the Fresno pepper relish on top! Listen man a HIT! This full recipe will be on my substack.
1.94M
197K
2.42K
2mo ago
brandongouveia
If I had a restaurant these would be on the menu under the apps! Slow braised oxtail filled into a crispy plantain cup and the Fresno pepper relish on top! Listen man a HIT! This full recipe will be on my substack.
#HORMELChiliPartner Alright now… y’all know I love bold flavor, and @hormelchili No Beans brought it ALL. These plantain fries? Next level and perfect for gameday. Ingredients 15 oz. Hormel Chili no beans 3 Green plantains 4 Garlic cloves 2 cup Water 2 tsp salt 1 ripe mango, diced small ¼ cup red onion, finely diced 2 tablespoons fresh cilantro, chopped ½ jalapeño, diced 2 tomato, diced Juice of ½ lime Pinch of salt Nacho queso cheese 1 Jalapeno, sliced Sour cream
1.76M
1.08K
52
4mo ago
brandongouveia
#HORMELChiliPartner Alright now… y’all know I love bold flavor, and @hormelchili No Beans brought it ALL. These plantain fries? Next level and perfect for gameday. Ingredients 15 oz. Hormel Chili no beans 3 Green plantains 4 Garlic cloves 2 cup Water 2 tsp salt 1 ripe mango, diced small ¼ cup red onion, finely diced 2 tablespoons fresh cilantro, chopped ½ jalapeño, diced 2 tomato, diced Juice of ½ lime Pinch of salt Nacho queso cheese 1 Jalapeno, sliced Sour cream
#ad21+ @brandongouveia’s zesty, flame-kissed fish tacos paired with a refreshing @OTRCocktails Sparkling Lime Margarita—the ultimate summer power duo. Link in bio to shop your bartender-created cocktail. Ingredients: For the fish: 2 lbs halibut fillets 3 tsp chili powder 2 tsp smoked paprika ½ tsp ground cumin 1 tsp garlic powder 1 tsp dried oregano 2 tbsp fresh thyme leaves 1 tsp kosher salt 1 tsp black pepper Zest of 1 lime 2-3 tbsp olive oil, for brushing and grill For the slaw: 3 cups shredded red and green cabbage ½ cup tightly packed fresh cilantro ½ cup shredded carrots For the chipotle slaw dressing: 1 cup mayonnaise Zest and juice of 1 lime ½ tsp ground cumin ½ tsp fine sea salt 2 garlic cloves 2 chipotle peppers in adobo sauce To serve: Warm corn or flour tortillas Extra lime wedges Fresh cilantro, optional Instructions: Season the fish: In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, oregano, thyme, salt, pepper, and lime zest. Pat the halibut dry, drizzle lightly with olive oil, then generously coat both sides with the spice mix. Set aside to marinate while the grill heats up. Make the chipotle slaw dressing: In a blender or food processor, combine the mayo, cilantro, lime juice and zest, cumin, salt, pepper, garlic cloves, and chipotle peppers. Pulse until smooth and creamy. Assemble the slaw: In a large bowl, add the shredded cabbage and carrots. Pour the dressing over the top and toss until everything is evenly coated. Chill until ready to serve. Grill the fish: Heat a grill to medium-high heat. Grill seasoned halibut for 3–4 minutes per side. Build your tacos: Warm the tortillas on the grill for about 30 seconds per side. Add grilled fish, a generous scoop of cilantro slaw and more sauce if preferred!
1.73M
6.34K
76
10mo ago
brandongouveia
#ad21+ @brandongouveia’s zesty, flame-kissed fish tacos paired with a refreshing @OTRCocktails Sparkling Lime Margarita—the ultimate summer power duo. Link in bio to shop your bartender-created cocktail. Ingredients: For the fish: 2 lbs halibut fillets 3 tsp chili powder 2 tsp smoked paprika ½ tsp ground cumin 1 tsp garlic powder 1 tsp dried oregano 2 tbsp fresh thyme leaves 1 tsp kosher salt 1 tsp black pepper Zest of 1 lime 2-3 tbsp olive oil, for brushing and grill For the slaw: 3 cups shredded red and green cabbage ½ cup tightly packed fresh cilantro ½ cup shredded carrots For the chipotle slaw dressing: 1 cup mayonnaise Zest and juice of 1 lime ½ tsp ground cumin ½ tsp fine sea salt 2 garlic cloves 2 chipotle peppers in adobo sauce To serve: Warm corn or flour tortillas Extra lime wedges Fresh cilantro, optional Instructions: Season the fish: In a small bowl, mix the chili powder, smoked paprika, cumin, garlic powder, oregano, thyme, salt, pepper, and lime zest. Pat the halibut dry, drizzle lightly with olive oil, then generously coat both sides with the spice mix. Set aside to marinate while the grill heats up. Make the chipotle slaw dressing: In a blender or food processor, combine the mayo, cilantro, lime juice and zest, cumin, salt, pepper, garlic cloves, and chipotle peppers. Pulse until smooth and creamy. Assemble the slaw: In a large bowl, add the shredded cabbage and carrots. Pour the dressing over the top and toss until everything is evenly coated. Chill until ready to serve. Grill the fish: Heat a grill to medium-high heat. Grill seasoned halibut for 3–4 minutes per side. Build your tacos: Warm the tortillas on the grill for about 30 seconds per side. Add grilled fish, a generous scoop of cilantro slaw and more sauce if preferred!
Watermelon, cucumber, and feta salad is summer on a platter by @brandongouveia topped with a zesty citrus-herb dressing! Ingredients: Citrus-Herb Dressing ¼ cup honey 2 tablespoons finely chopped fresh mint 1 tablespoon finely chopped fresh basil Zest and juice of 1 lemon Pinch of kosher salt Salad 1 small seedless watermelon, cut into 1-inch cubes 2 large cucumbers, peeled and cut into 1-inch cubes 3 (5-ounce) feta cheese blocks, cut into 1-inch cubes Instructions Make the citrus-herb dressing: Whisk together the honey, mint, basil, lemon zest and juice, and salt in a small bowl or jar. Set aside. Make the salad: Arrange the watermelon, cucumber, and feta on a large platter or board in a checkered pattern for a bold, geometric look. Chill for 15 minutes. Just before serving, spoon or drizzle the citrus-herb dressing over the top. Serve chilled. Enjoy!
1.72M
20.7K
111
10mo ago
brandongouveia
Watermelon, cucumber, and feta salad is summer on a platter by @brandongouveia topped with a zesty citrus-herb dressing! Ingredients: Citrus-Herb Dressing ¼ cup honey 2 tablespoons finely chopped fresh mint 1 tablespoon finely chopped fresh basil Zest and juice of 1 lemon Pinch of kosher salt Salad 1 small seedless watermelon, cut into 1-inch cubes 2 large cucumbers, peeled and cut into 1-inch cubes 3 (5-ounce) feta cheese blocks, cut into 1-inch cubes Instructions Make the citrus-herb dressing: Whisk together the honey, mint, basil, lemon zest and juice, and salt in a small bowl or jar. Set aside. Make the salad: Arrange the watermelon, cucumber, and feta on a large platter or board in a checkered pattern for a bold, geometric look. Chill for 15 minutes. Just before serving, spoon or drizzle the citrus-herb dressing over the top. Serve chilled. Enjoy!
What’s for Dinner Tonight? Ep. 4 Honey Sriracha Steak Bites with Hasselback Sweet Potatoes The air fryer steak actually turned out juicy! Definitely adding this one into the weeknight dinner rotation ✨ INGREDIENTS Butter Mixture for Sweet Potatoes (all ingredients mixed except for salt ) 1 stick (½ cup) unsalted butter, melted 5 garlic cloves, minced 2 tbsp fresh thyme leaves, chopped 1 tsp black pepper Sea salt (for sprinkling after brushing) Sweet Potatoes 4 medium sweet potatoes, washed Steak Bites (Air Fryer) 1 ½ lb ribeye (or NY strip for leaner), cut into 1–1.5 inch cubes 2 tsp sea salt 2 tsp black pepper 1 tbsp olive oil Honey Sriracha Sauce 3 tbsp butter 1 cup honey ⅓ cup sriracha 2 tbsp soy sauce INSTRUCTIONS 1.Place a sweet potato on a cutting board. : Optional you can Position two butter knives on either side (to stop the knife from cutting all the way through). 2.Slice thin, even cut across the potato, stopping just before the bottom so it fans out. 3.Brush generously with the melted butter mixture, making sure it seeps into the slices. 4.Sprinkle it with sea salt. 5.Roast at 425°F for 35–40 minutes, until tender inside and crisping on the edges. 6.in a small saucepan, melt butter. 7.Stir in honey, sriracha, and soy sauce. 8.Simmer for 2–3 minutes until slightly thickened and glossy. 9.Pat steak cubes dry. Toss with olive oil, salt, and pepper 10.Preheat the air fryer to 400°F. 11.Air fry in a single layer for 8-10 minutes, shaking halfway through, or until desired doneness 12.Toss steak bites immediately after air frying, saving extra sauce for drizzling. And enjoy with hassleback Roasted sweet potatoes.
1.70M
75.8K
363
7mo ago
brandongouveia
What’s for Dinner Tonight? Ep. 4 Honey Sriracha Steak Bites with Hasselback Sweet Potatoes The air fryer steak actually turned out juicy! Definitely adding this one into the weeknight dinner rotation ✨ INGREDIENTS Butter Mixture for Sweet Potatoes (all ingredients mixed except for salt ) 1 stick (½ cup) unsalted butter, melted 5 garlic cloves, minced 2 tbsp fresh thyme leaves, chopped 1 tsp black pepper Sea salt (for sprinkling after brushing) Sweet Potatoes 4 medium sweet potatoes, washed Steak Bites (Air Fryer) 1 ½ lb ribeye (or NY strip for leaner), cut into 1–1.5 inch cubes 2 tsp sea salt 2 tsp black pepper 1 tbsp olive oil Honey Sriracha Sauce 3 tbsp butter 1 cup honey ⅓ cup sriracha 2 tbsp soy sauce INSTRUCTIONS 1.Place a sweet potato on a cutting board. : Optional you can Position two butter knives on either side (to stop the knife from cutting all the way through). 2.Slice thin, even cut across the potato, stopping just before the bottom so it fans out. 3.Brush generously with the melted butter mixture, making sure it seeps into the slices. 4.Sprinkle it with sea salt. 5.Roast at 425°F for 35–40 minutes, until tender inside and crisping on the edges. 6.in a small saucepan, melt butter. 7.Stir in honey, sriracha, and soy sauce. 8.Simmer for 2–3 minutes until slightly thickened and glossy. 9.Pat steak cubes dry. Toss with olive oil, salt, and pepper 10.Preheat the air fryer to 400°F. 11.Air fry in a single layer for 8-10 minutes, shaking halfway through, or until desired doneness 12.Toss steak bites immediately after air frying, saving extra sauce for drizzling. And enjoy with hassleback Roasted sweet potatoes.
Don’t have a smoker? My Instant Pot Peach BBQ Brisket brings that flavor no smoker needed, and it’s perfect for summertime! 🍑🔥 Full recipe now live at @instantpotofficial 💸 Want to win big? Here’s how to enter the #IPChefofTheYear contest: 1.Create your own original Instant Pot brunch recipe 2.Snap a photo or film a quick video with your Instant Pot 3.Post your recipe (include ingredients + steps) on Instagram, TikTok, or in the Instant Pot Facebook Community 4.Tag @instantpotofficial and use #IPChefofTheYear 5. Follow both @instantpotofficial and @butcher_box 🎁 Prizes include: – $250 cash – A ButcherBox packed with premium meats – The brand new Instant Pot Pro Max – Kitchen essentials like cutting boards, aprons & more! Every entry is also eligible for the $2,500 Grand Prize—announced in August! Deadline to enter: June 25th. Let’s get cooking
1.66M
2.53K
62
11mo ago
brandongouveia
Don’t have a smoker? My Instant Pot Peach BBQ Brisket brings that flavor no smoker needed, and it’s perfect for summertime! 🍑🔥 Full recipe now live at @instantpotofficial 💸 Want to win big? Here’s how to enter the #IPChefofTheYear contest: 1.Create your own original Instant Pot brunch recipe 2.Snap a photo or film a quick video with your Instant Pot 3.Post your recipe (include ingredients + steps) on Instagram, TikTok, or in the Instant Pot Facebook Community 4.Tag @instantpotofficial and use #IPChefofTheYear 5. Follow both @instantpotofficial and @butcher_box 🎁 Prizes include: – $250 cash – A ButcherBox packed with premium meats – The brand new Instant Pot Pro Max – Kitchen essentials like cutting boards, aprons & more! Every entry is also eligible for the $2,500 Grand Prize—announced in August! Deadline to enter: June 25th. Let’s get cooking
Honey Jerk Turkey Wings It’s that season y’all! If you’re looking for fall-off-the-bone, saucy, sticky turkey wings this is the one! Recipe on my substack link in bio
968K
56.3K
488
6mo ago
brandongouveia
Honey Jerk Turkey Wings It’s that season y’all! If you’re looking for fall-off-the-bone, saucy, sticky turkey wings this is the one! Recipe on my substack link in bio
One-Pot Blackened Chicken with Coconut Turmeric Rice. Busy week ahead? This meal’s for you. Juicy, spiced chicken + fluffy rice cooked in coconut milk and packed with flavor all in one pan. Full recipe below! Ingredients For the Chicken: 1 ½ lbs chicken thighs (about 4–5 pieces) ¼ tsp cayenne pepper 1 tbsp garlic powder 1 tsp ground cumin ½ tbsp chili powder 1 tbsp smoked paprika 2 tbsp tomato chicken bouillon 1 tsp salt Leaves from 3 sprigs of thyme 1 tbsp olive oil For the Rice: 1 ½ cups long grain parboiled rice, rinsed 5 garlic cloves, minced 1 tbsp grated ginger 1 small onion, chopped 2 roma tomatoes, diced 3 sprigs of thyme (whole) 2 cups coconut milk 1 cup chicken stock 1 tbsp garlic powder ½ tbsp tomato chicken bouillon 1 ½ tsp turmeric powder Salt to taste Instructions 1. In a bowl, combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves.Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned. Remove and set aside. 3.Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant and translucent. 4.Stir in the diced tomatoes and cook down for 3–4 minutes. 5.Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1–2 minutes. 6.Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme. 7.Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350 for 45 minutes. 8.Fluff the rice and serve. :)
914K
38.2K
261
8mo ago
brandongouveia
One-Pot Blackened Chicken with Coconut Turmeric Rice. Busy week ahead? This meal’s for you. Juicy, spiced chicken + fluffy rice cooked in coconut milk and packed with flavor all in one pan. Full recipe below! Ingredients For the Chicken: 1 ½ lbs chicken thighs (about 4–5 pieces) ¼ tsp cayenne pepper 1 tbsp garlic powder 1 tsp ground cumin ½ tbsp chili powder 1 tbsp smoked paprika 2 tbsp tomato chicken bouillon 1 tsp salt Leaves from 3 sprigs of thyme 1 tbsp olive oil For the Rice: 1 ½ cups long grain parboiled rice, rinsed 5 garlic cloves, minced 1 tbsp grated ginger 1 small onion, chopped 2 roma tomatoes, diced 3 sprigs of thyme (whole) 2 cups coconut milk 1 cup chicken stock 1 tbsp garlic powder ½ tbsp tomato chicken bouillon 1 ½ tsp turmeric powder Salt to taste Instructions 1. In a bowl, combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves.Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned. Remove and set aside. 3.Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant and translucent. 4.Stir in the diced tomatoes and cook down for 3–4 minutes. 5.Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1–2 minutes. 6.Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme. 7.Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350 for 45 minutes. 8.Fluff the rice and serve. :)
@brandongouveia has the perfect dessert to bridge late summer and early fall. Try his Peach Cobbler Rum No-Churn Ice Cream, inspired by @grandbabycakes. Recipe linked in bio
899K
18.7K
203
8mo ago
brandongouveia
@brandongouveia has the perfect dessert to bridge late summer and early fall. Try his Peach Cobbler Rum No-Churn Ice Cream, inspired by @grandbabycakes. Recipe linked in bio
Hanging with loved ones, Crispy Chicken Parm Onion rings, and an ice-cold Coca-Cola. A Recipe for Magic. Recipe link in bio! @CocaCola #RecipeForMagic #ad
883K
19.3K
124
9mo ago
brandongouveia
Hanging with loved ones, Crispy Chicken Parm Onion rings, and an ice-cold Coca-Cola. A Recipe for Magic. Recipe link in bio! @CocaCola #RecipeForMagic #ad
You’ve had cheesesteaks. You’ve had egg rolls. But have you ever had a salmon cheesesteak egg roll? @brandongouveia took salmon, sautéed peppers and onions, and melty mozzarella, and tucked it all into a crispy egg roll wrapper, then fried it until golden and crispy! Full recipe in bio INGREDIENTS 2 tbsp olive oil, divided 2 lb boneless, skinless salmon 1 tbsp Old Bay seasoning 1 small onion, diced 1 orange bell pepper, diced 1 green bell pepper, diced 2 tsp garlic powder 2 tsp black pepper 12 egg roll wrappers 2 cups shredded mozzarella cheese ½ cup water, or as needed 6 cups (48 ounces) vegetable oil Hot honey BBQ sauce, for drizzling 3 scallions, chopped Instructions Rub 1 tablespoon of the olive oil over the salmon. Sprinkle the salmon with the Old Bay. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon, and cook on both sides until cooked through, about 5 minutes per side. Remove from the skillet, and set aside. Add the onion, bell peppers, garlic powder, and black pepper to the skillet. Cook, stirring often, until vegetables are softened, about 5 minutes. Remove from heat. Return the salmon to the skillet, and break it up into smaller pieces, leaving some larger chunks. Lay egg roll wrappers flat like a diamond, with 1 corner pointing toward you. Place the salmon mixture evenly on each wrapper, just below the center of the wrapper. Sprinkle evenly with the mozzarella. Fold the bottom of each wrapper corner up over the filling, and gently tuck in. Fold in the side corners toward the center like an envelope. Roll tightly toward the top corner. Seal the edge with a dab of water to hold closed. Heat the vegetable oil over medium-high heat in a deep pan until the oil reaches 350°F–375°F (180°C–190°C). Working in batches, fry the egg rolls until golden brown and crispy, 3–4 minutes per batch. Transfer to a wire rack or a paper towel to drain. Drizzle the egg rolls with hot honey BBQ sauce, and sprinkle with chopped scallions. Serve hot! Enjoy!
812K
12.4K
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12mo ago
brandongouveia
You’ve had cheesesteaks. You’ve had egg rolls. But have you ever had a salmon cheesesteak egg roll? @brandongouveia took salmon, sautéed peppers and onions, and melty mozzarella, and tucked it all into a crispy egg roll wrapper, then fried it until golden and crispy! Full recipe in bio INGREDIENTS 2 tbsp olive oil, divided 2 lb boneless, skinless salmon 1 tbsp Old Bay seasoning 1 small onion, diced 1 orange bell pepper, diced 1 green bell pepper, diced 2 tsp garlic powder 2 tsp black pepper 12 egg roll wrappers 2 cups shredded mozzarella cheese ½ cup water, or as needed 6 cups (48 ounces) vegetable oil Hot honey BBQ sauce, for drizzling 3 scallions, chopped Instructions Rub 1 tablespoon of the olive oil over the salmon. Sprinkle the salmon with the Old Bay. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon, and cook on both sides until cooked through, about 5 minutes per side. Remove from the skillet, and set aside. Add the onion, bell peppers, garlic powder, and black pepper to the skillet. Cook, stirring often, until vegetables are softened, about 5 minutes. Remove from heat. Return the salmon to the skillet, and break it up into smaller pieces, leaving some larger chunks. Lay egg roll wrappers flat like a diamond, with 1 corner pointing toward you. Place the salmon mixture evenly on each wrapper, just below the center of the wrapper. Sprinkle evenly with the mozzarella. Fold the bottom of each wrapper corner up over the filling, and gently tuck in. Fold in the side corners toward the center like an envelope. Roll tightly toward the top corner. Seal the edge with a dab of water to hold closed. Heat the vegetable oil over medium-high heat in a deep pan until the oil reaches 350°F–375°F (180°C–190°C). Working in batches, fry the egg rolls until golden brown and crispy, 3–4 minutes per batch. Transfer to a wire rack or a paper towel to drain. Drizzle the egg rolls with hot honey BBQ sauce, and sprinkle with chopped scallions. Serve hot! Enjoy!
Getting y’all right for game-day with my Hot Chicken French Onion Dip Sliders featuring @heluvagooddips #HeluvaGoodPartner 🔥 it’s creamy, spicy, and crispy.
808K
3.23K
90
6mo ago
brandongouveia
Getting y’all right for game-day with my Hot Chicken French Onion Dip Sliders featuring @heluvagooddips #HeluvaGoodPartner 🔥 it’s creamy, spicy, and crispy.

Brandon Gouveia (@brandongouveia) Instagram Stats & Analytics

Brandon Gouveia (@brandongouveia) has 428K Instagram followers with a 3.09% engagement rate over the past 12 months. Across 115 posts, Brandon Gouveia received 2.14M total likes and 69.8M impressions, averaging 18.6K likes per post. This page tracks Brandon Gouveia's performance metrics, top content, and engagement trends — updated daily.

Brandon Gouveia (@brandongouveia) Instagram Analytics FAQ

How many Instagram followers does Brandon Gouveia have?+
Brandon Gouveia (@brandongouveia) has 428K Instagram followers as of May 2026.
What is Brandon Gouveia's Instagram engagement rate?+
Brandon Gouveia's Instagram engagement rate is 3.09% over the last 12 months, based on 115 posts.
How many likes does Brandon Gouveia get on Instagram?+
Brandon Gouveia received 2.14M total likes across 115 posts in the last 12 months, averaging 18.6K likes per post.
How many Instagram impressions does Brandon Gouveia get?+
Brandon Gouveia's Instagram content generated 69.8M total impressions over the last 12 months.