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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!
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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!
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!
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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. 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!
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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!
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.
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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.
AD Summer spritz season is in full effect and @hendricksgin has you covered from day to night. Let’s host the right way. Discover Another Hendrick’s & Enjoy the Unusual Responsibly #HendricksGin #AnotherHendricks ORIGINAL HENDRICK’S • 1–1.5 parts Hendrick’s Gin • ¾ parts Fresh Lime Juice • ¾ parts Simple Syrup • 1 part Club Soda • 2 parts Sparkling Prosecco • Garnish: 3 Cucumber Rounds and Lemon Wheel ANOTHER HENDRICK’S • 1–1.5 parts Another Hendrick’s Gin • ¾ part Fresh Lime Juice • ¾ part Simple Syrup • 1 part Club Soda • 2 parts Rose Prosecco • Garnish: 3 Cucumber Rounds and Orange Slice Recipes may contain more than one standard drink. www.StandardDrinks.org
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brandongouveia
AD Summer spritz season is in full effect and @hendricksgin has you covered from day to night. Let’s host the right way. Discover Another Hendrick’s & Enjoy the Unusual Responsibly #HendricksGin #AnotherHendricks ORIGINAL HENDRICK’S • 1–1.5 parts Hendrick’s Gin • ¾ parts Fresh Lime Juice • ¾ parts Simple Syrup • 1 part Club Soda • 2 parts Sparkling Prosecco • Garnish: 3 Cucumber Rounds and Lemon Wheel ANOTHER HENDRICK’S • 1–1.5 parts Another Hendrick’s Gin • ¾ part Fresh Lime Juice • ¾ part Simple Syrup • 1 part Club Soda • 2 parts Rose Prosecco • Garnish: 3 Cucumber Rounds and Orange Slice Recipes may contain more than one standard drink. www.StandardDrinks.org
#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
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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
It’s still blazing out here in LA and this Passion Fruit Tuna Tartare with a Creamy Avo Sauce is all I want to eat. Recipe will be posted on substack.
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brandongouveia
It’s still blazing out here in LA and this Passion Fruit Tuna Tartare with a Creamy Avo Sauce is all I want to eat. Recipe will be posted on substack.
Charred Pineapple Caramel Coconut No-Churn Ice cream. A Dairy-Free Summer treat you deserve. Full recipe will be up on substack. 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! link in bio for full recipe ingredients and instructions!
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brandongouveia
Charred Pineapple Caramel Coconut No-Churn Ice cream. A Dairy-Free Summer treat you deserve. Full recipe will be up on substack. 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! link in bio for full recipe ingredients and instructions!
#ad This sticky apple cider glazed chicken with garlic butter sundried tomato & spinach rice is the perfect cozy weeknight dinner you need, made with @kerrygoldusa Recipe below. Chicken 1 ½ pounds boneless, skinless chicken thighs kosher salt and pepper ½ tbsp teaspoon smoked paprika ½ tbsp garlic powder ½ tsp Chinese 5 spice powder ½ tbsp fresh grated ginger ½ tbsp Italian seasoning 2 tbsp olive oil 4 tbsp KerryGold Salted Irish Butter 2 rosemary sprigs Sticky Apple Cider Glaze 4 tbsp KerryGold Salted Irish Butter, divided 4 garlic cloves, minced ¼ cup Honey 1 cup apple cider ½ tbsp Dijon mustard 1 tbsp Apple cider vinegar RICE 3 cups cooked jasmine rice, preferably chilled or room temp 3 tbsp Kerrygold Garlic & Herb Butter ⅓–½ cup sun-dried tomatoes, drained 2 cups packed fresh baby spinach, rough chopped Salt, only if needed to taste 1 tsp Chicken bullion powder INSTRUCTIONS 1. Season chicken thighs with smoked paprika, garlic powder, chinese five spice, fresh ginger, italian seasoning, salt, pepper olive oil and mix well until every piece of chicken is coated well. 2.Next add 2 tbsp of oil to a pan on medium high heat and sear each piece of chicken until it is charred. 3.To the pan add 4tbsp Kerrygold butter and fresh rosemary and start basting the chicken thighs. 4.Remove and add in 2 more tbsp of KerryGold Butter then go in with minced garlic saute for 1 minute then Deglaze with apple cider, scraping up all that goodness. 5.Add honey + Dijon + small splash apple cider vinegar. 6.Reduce over medium/medium-low until it becomes noticeably syrupy. Remember it’ll thicken more as it cools. 7.Lower the heat or take the pan off the heat, then whisk/swirl in another 2 tbsp Kerrygold butter. Now you’ve got that glossy, buttery apple-cider pan sauce. Add your chicken back, turn it around in the glaze and spoon/baste the sauce all over it 8.Melt Kerrygold Garlic & Herb Butter in a skillet. 9.Sauté sun-dried tomatoes and spinach. 10.Toss in cooked jasmine rice. 11.Season to taste and enjoy!
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brandongouveia
#ad This sticky apple cider glazed chicken with garlic butter sundried tomato & spinach rice is the perfect cozy weeknight dinner you need, made with @kerrygoldusa Recipe below. Chicken 1 ½ pounds boneless, skinless chicken thighs kosher salt and pepper ½ tbsp teaspoon smoked paprika ½ tbsp garlic powder ½ tsp Chinese 5 spice powder ½ tbsp fresh grated ginger ½ tbsp Italian seasoning 2 tbsp olive oil 4 tbsp KerryGold Salted Irish Butter 2 rosemary sprigs Sticky Apple Cider Glaze 4 tbsp KerryGold Salted Irish Butter, divided 4 garlic cloves, minced ¼ cup Honey 1 cup apple cider ½ tbsp Dijon mustard 1 tbsp Apple cider vinegar RICE 3 cups cooked jasmine rice, preferably chilled or room temp 3 tbsp Kerrygold Garlic & Herb Butter ⅓–½ cup sun-dried tomatoes, drained 2 cups packed fresh baby spinach, rough chopped Salt, only if needed to taste 1 tsp Chicken bullion powder INSTRUCTIONS 1. Season chicken thighs with smoked paprika, garlic powder, chinese five spice, fresh ginger, italian seasoning, salt, pepper olive oil and mix well until every piece of chicken is coated well. 2.Next add 2 tbsp of oil to a pan on medium high heat and sear each piece of chicken until it is charred. 3.To the pan add 4tbsp Kerrygold butter and fresh rosemary and start basting the chicken thighs. 4.Remove and add in 2 more tbsp of KerryGold Butter then go in with minced garlic saute for 1 minute then Deglaze with apple cider, scraping up all that goodness. 5.Add honey + Dijon + small splash apple cider vinegar. 6.Reduce over medium/medium-low until it becomes noticeably syrupy. Remember it’ll thicken more as it cools. 7.Lower the heat or take the pan off the heat, then whisk/swirl in another 2 tbsp Kerrygold butter. Now you’ve got that glossy, buttery apple-cider pan sauce. Add your chicken back, turn it around in the glaze and spoon/baste the sauce all over it 8.Melt Kerrygold Garlic & Herb Butter in a skillet. 9.Sauté sun-dried tomatoes and spinach. 10.Toss in cooked jasmine rice. 11.Season to taste and enjoy!
Wild Rice & Collard Greens Beef Soup. Cozy eats is here! this one comes together in a instant pot with insane flavor full recipe will be posted on my substack link in bio!
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brandongouveia
Wild Rice & Collard Greens Beef Soup. Cozy eats is here! this one comes together in a instant pot with insane flavor full recipe will be posted on my substack link in bio!
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
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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
Lots of new faces here …. welcome!! 😁Appreciate you all for following along. A lot of you recently found me from the Oxtail Plantain Cups, so I’m bringing back another plantain favorite: Cinnamon Sugar + Maple Glaze Plantain Donuts. If you liked that last recipe, you’re definitely going to enjoy these. Full recipe is on my Substack link in bio. 🙏🏾Bless
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Lots of new faces here …. welcome!! 😁Appreciate you all for following along. A lot of you recently found me from the Oxtail Plantain Cups, so I’m bringing back another plantain favorite: Cinnamon Sugar + Maple Glaze Plantain Donuts. If you liked that last recipe, you’re definitely going to enjoy these. Full recipe is on my Substack link in bio. 🙏🏾Bless
Getting y’all right for game-day with my Hot Chicken French Onion Dip Sliders featuring @heluvagooddips #HeluvaGoodPartner 🔥 it’s creamy, spicy, and crispy.
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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.
So hear me out, if you haven’t fried fish all summer, you HAVE to get right with my Lemon Pepper Za’atar Beer-Battered Crispy Cod using @bluecirclefoods Wild-Caught Atlantic Cod! 🔥I’m serving it up with Coconut Rice & Peas, Roasted Red Pepper Chimichurri, Sweet Plantains, and Red Cabbage Slaw because we’re doing the FULL plate over here! Full recipe for the Lemon Pepper Za’atar Beer-Battered Crispy Cod below, and you can find the full plate recipe over on my Substack! Lemon Pepper Za’atar Crispy Cod Ingredients 4 Blue Circle Foods Wild-Caught Atlantic Cod portions 2 tsp kosher salt, to help draw out moisture ¼ cup rice flour, for coating fish before frying Seasoned Beer Batter 1 cup all-purpose flour 1 cup rice flour 2 tsp baking powder 1 tsp salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp lemon pepper ½ tbsp za’atar spice 1½ cups very cold beer, plus more if the batter is too thick Spice Blend 1 tbsp lemon pepper seasoning 1 tbsp za’atar seasoning Mix together and sprinkle over the fish while it’s fresh and crispy. Instructions 1.Salt the cod and place it on a wire rack for 10–15 minutes. 2.To make the beer batter, whisk together the all-purpose flour, rice flour, baking powder, salt, paprika, garlic powder, lemon pepper, and za’atar spice. Gradually whisk in the cold beer until the batter is smooth and no longer lumpy. 3.Pat the Blue Circle Foods Wild-Caught Atlantic Cod really dry. The salt should have drawn out a lot of that excess moisture. 4.Coat the fish in rice flour, then dip each piece, one at a time, into the batter. Carefully place into hot oil set to 350°F. Fry for 3–4 minutes, or until the fish is golden brown and crispy. 5.Drain on a wire rack and immediately sprinkle with the lemon pepper and za’atar spice mixture. Enjoy while hot with coconut rice and peas, roasted red pepper chimichurri, sweet plantains, and a simple red cabbage slaw. This plate is straight-up fire!
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So hear me out, if you haven’t fried fish all summer, you HAVE to get right with my Lemon Pepper Za’atar Beer-Battered Crispy Cod using @bluecirclefoods Wild-Caught Atlantic Cod! 🔥I’m serving it up with Coconut Rice & Peas, Roasted Red Pepper Chimichurri, Sweet Plantains, and Red Cabbage Slaw because we’re doing the FULL plate over here! Full recipe for the Lemon Pepper Za’atar Beer-Battered Crispy Cod below, and you can find the full plate recipe over on my Substack! Lemon Pepper Za’atar Crispy Cod Ingredients 4 Blue Circle Foods Wild-Caught Atlantic Cod portions 2 tsp kosher salt, to help draw out moisture ¼ cup rice flour, for coating fish before frying Seasoned Beer Batter 1 cup all-purpose flour 1 cup rice flour 2 tsp baking powder 1 tsp salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp lemon pepper ½ tbsp za’atar spice 1½ cups very cold beer, plus more if the batter is too thick Spice Blend 1 tbsp lemon pepper seasoning 1 tbsp za’atar seasoning Mix together and sprinkle over the fish while it’s fresh and crispy. Instructions 1.Salt the cod and place it on a wire rack for 10–15 minutes. 2.To make the beer batter, whisk together the all-purpose flour, rice flour, baking powder, salt, paprika, garlic powder, lemon pepper, and za’atar spice. Gradually whisk in the cold beer until the batter is smooth and no longer lumpy. 3.Pat the Blue Circle Foods Wild-Caught Atlantic Cod really dry. The salt should have drawn out a lot of that excess moisture. 4.Coat the fish in rice flour, then dip each piece, one at a time, into the batter. Carefully place into hot oil set to 350°F. Fry for 3–4 minutes, or until the fish is golden brown and crispy. 5.Drain on a wire rack and immediately sprinkle with the lemon pepper and za’atar spice mixture. Enjoy while hot with coconut rice and peas, roasted red pepper chimichurri, sweet plantains, and a simple red cabbage slaw. This plate is straight-up fire!
French onion mac, powered by full flavor @tillamook Cheese for the ultimate Super Pull. #TillamookPartner
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brandongouveia
French onion mac, powered by full flavor @tillamook Cheese for the ultimate Super Pull. #TillamookPartner
Coconut Cilantro Peach Red Snapper Ceviche. This is giving I need to be on somebody’s beach on vacation asap! Full recipe will up on my substack.
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Coconut Cilantro Peach Red Snapper Ceviche. This is giving I need to be on somebody’s beach on vacation asap! Full recipe will up on my substack.
Birria, reimagined. Braised short ribs over creamy grits, built on the NEW @knorr Ancho Birria Ready-to-Use Sauce for deep, layered flavor. This is the kind of dish that earns a spot on the menu. #KnorrPartner Ingredients For the Short Ribs 2lbs lbs bone-in beef short ribs Salt + black pepper 1 tbsp oil (for searing) 4 cups Knorr Ancho Birria Ready-to-Use Sauce 2 cups beef broth 4 cloves garlic, smashed ½ onion, roughly chopped 1 bay leaf For the Creamy Grits 1 cup stone-ground grits 4 cups water or chicken stock 1 cup heavy cream 2 tbsp butter 1 cup shredded cheese (cheddar or Monterey Jack) Salt to taste To Finish Fresh cilantro, chopped Diced white onion Lime wedges charred! Instructions 1.Pat your short ribs dry and season generously with salt + pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. 2.Sear ribs on all sides until browned about 3–4 minutes per side. 3.Lower heat slightly and add garlic, onion. Let those get fragrant for 1–2 minutes. 4.Pour in Knorr Birria Sauce , beef broth, and bay leaf 5.Stir, nestle the short ribs back in, cover, and simmer low for 2.5–3 hours (or 325°F oven same time) until fall-apart tender. 6.Make the Creamy grits,Bring liquid to a boil, then slowly whisk in grits. 7.Lower heat and cook, stirring often, for about 20–25 minutes until thick + tender. Butter, heavy cream, cheese. Season to taste rich, smooth, and cheesy. 8.All that’s left is to plate it up! Spoon creamy grits into a bowl. Top with that saucy birria short rib. Finish with cilantro, diced onion! 9.Enjoy!!
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brandongouveia
Birria, reimagined. Braised short ribs over creamy grits, built on the NEW @knorr Ancho Birria Ready-to-Use Sauce for deep, layered flavor. This is the kind of dish that earns a spot on the menu. #KnorrPartner Ingredients For the Short Ribs 2lbs lbs bone-in beef short ribs Salt + black pepper 1 tbsp oil (for searing) 4 cups Knorr Ancho Birria Ready-to-Use Sauce 2 cups beef broth 4 cloves garlic, smashed ½ onion, roughly chopped 1 bay leaf For the Creamy Grits 1 cup stone-ground grits 4 cups water or chicken stock 1 cup heavy cream 2 tbsp butter 1 cup shredded cheese (cheddar or Monterey Jack) Salt to taste To Finish Fresh cilantro, chopped Diced white onion Lime wedges charred! Instructions 1.Pat your short ribs dry and season generously with salt + pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. 2.Sear ribs on all sides until browned about 3–4 minutes per side. 3.Lower heat slightly and add garlic, onion. Let those get fragrant for 1–2 minutes. 4.Pour in Knorr Birria Sauce , beef broth, and bay leaf 5.Stir, nestle the short ribs back in, cover, and simmer low for 2.5–3 hours (or 325°F oven same time) until fall-apart tender. 6.Make the Creamy grits,Bring liquid to a boil, then slowly whisk in grits. 7.Lower heat and cook, stirring often, for about 20–25 minutes until thick + tender. Butter, heavy cream, cheese. Season to taste rich, smooth, and cheesy. 8.All that’s left is to plate it up! Spoon creamy grits into a bowl. Top with that saucy birria short rib. Finish with cilantro, diced onion! 9.Enjoy!!
Mango ginger chicken plate listen you’re gonna be hooked, this one is just that good. Full recipe will be on my substack link in bio.
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brandongouveia
Mango ginger chicken plate listen you’re gonna be hooked, this one is just that good. Full recipe will be on my substack link in bio.
French onion grilled cheese is the ONLY grilled cheese you want this season! Ingredients for onions 3 tablespoons unsalted butter 1 tablespoon olive oil 3 medium yellow onions, thinly sliced 1 medium red onion, thinly sliced ¼ cup dry sherry 2 tablespoons fresh thyme leaves 2 dried bay leaves 1 ½ teaspoons kosher salt, or more to taste 1 teaspoon freshly ground black pepper ½ cup beef stock 2 teaspoons balsamic vinegar for grilled cheese Sandwiches: 8 tablespoons mayonnaise 8 sourdough bread slices (from 1 loaf) 1 ⅓ cups grated gruyere cheese 1 ⅓ cups shredded mozzarella 12 tablespoons unsalted butter Preparation 1.Make the onions: Set the multicooker to high saute. Add the butter and olive oil, and let the butter melt. Stir in the yellow and red onions. Cook, stirring occasionally, for about 5 minutes, or until softened. Stir in the sherry, thyme, bay leaves, salt, and pepper. 2.Place the lid on the multicooker, and lock it. Set the valve to the Sealing position. Cook on high pressure for 15 minutes. Quick-release the steam. 3.Remove the lid from the multicooker, and set to high saute. Remove the bay leaves. Cook, stirring often, for about 10 minutes, or until the onions are jammy and golden brown and most of the liquid is reduced. Pour in the beef stock, and stir to scrape up the browned bits in the bottom of the cooker insert (this is called deglazing). Stir in the balsamic vinegar. Taste and adjust seasoning with more salt if needed. 4.Make the sandwiches: Spread 1 tablespoon mayonnaise on 1 slice of each slice of bread. On 4 of the bread slices (mayonnaise-side facing out), layer ⅓ cup grated Gruyère, 2–3 tablespoons of the caramelized onion mixture, and ⅓ cup shredded mozzarella. Top each with a second slice of bread, mayonnaise-side facing out. 5.Melt 3 tablespoons butter in a skillet over medium-low. Place 1 sandwich in the skillet, and cook until the bread is golden and crispy, 3–4 minutes per side, pressing gently with a spatula, and reducing the heat if needed if the bread starts to overbrown. Repeat the process with the remaining butter and 3 sandwiches. 6.Slice the sandwiches in half, and serve while the cheese is hot and gooey. 7.Enjoy!
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French onion grilled cheese is the ONLY grilled cheese you want this season! Ingredients for onions 3 tablespoons unsalted butter 1 tablespoon olive oil 3 medium yellow onions, thinly sliced 1 medium red onion, thinly sliced ¼ cup dry sherry 2 tablespoons fresh thyme leaves 2 dried bay leaves 1 ½ teaspoons kosher salt, or more to taste 1 teaspoon freshly ground black pepper ½ cup beef stock 2 teaspoons balsamic vinegar for grilled cheese Sandwiches: 8 tablespoons mayonnaise 8 sourdough bread slices (from 1 loaf) 1 ⅓ cups grated gruyere cheese 1 ⅓ cups shredded mozzarella 12 tablespoons unsalted butter Preparation 1.Make the onions: Set the multicooker to high saute. Add the butter and olive oil, and let the butter melt. Stir in the yellow and red onions. Cook, stirring occasionally, for about 5 minutes, or until softened. Stir in the sherry, thyme, bay leaves, salt, and pepper. 2.Place the lid on the multicooker, and lock it. Set the valve to the Sealing position. Cook on high pressure for 15 minutes. Quick-release the steam. 3.Remove the lid from the multicooker, and set to high saute. Remove the bay leaves. Cook, stirring often, for about 10 minutes, or until the onions are jammy and golden brown and most of the liquid is reduced. Pour in the beef stock, and stir to scrape up the browned bits in the bottom of the cooker insert (this is called deglazing). Stir in the balsamic vinegar. Taste and adjust seasoning with more salt if needed. 4.Make the sandwiches: Spread 1 tablespoon mayonnaise on 1 slice of each slice of bread. On 4 of the bread slices (mayonnaise-side facing out), layer ⅓ cup grated Gruyère, 2–3 tablespoons of the caramelized onion mixture, and ⅓ cup shredded mozzarella. Top each with a second slice of bread, mayonnaise-side facing out. 5.Melt 3 tablespoons butter in a skillet over medium-low. Place 1 sandwich in the skillet, and cook until the bread is golden and crispy, 3–4 minutes per side, pressing gently with a spatula, and reducing the heat if needed if the bread starts to overbrown. Repeat the process with the remaining butter and 3 sandwiches. 6.Slice the sandwiches in half, and serve while the cheese is hot and gooey. 7.Enjoy!
Creamy Coconut Lemon Orzo with Blackened Chicken is the kind of one- pot dinner you’ll be making all summer! full recipe will be on my substack. creamy coconut milk , bright lemon , fresh basil , and juicy blackened chicken thighs all come together in one pot for a dinner that’s comforting without feeling heavy.
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brandongouveia
Creamy Coconut Lemon Orzo with Blackened Chicken is the kind of one- pot dinner you’ll be making all summer! full recipe will be on my substack. creamy coconut milk , bright lemon , fresh basil , and juicy blackened chicken thighs all come together in one pot for a dinner that’s comforting without feeling heavy.

Brandon Gouveia (@brandongouveia) Instagram Stats & Analytics

Brandon Gouveia (@brandongouveia) has 464K Instagram followers with a 4.63% engagement rate over the past 12 months. Across 114 posts, Brandon Gouveia received 1.69M total likes and 37.1M impressions, averaging 14.8K 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 464K Instagram followers as of October 2026.
What is Brandon Gouveia's Instagram engagement rate?+
Brandon Gouveia's Instagram engagement rate is 4.63% over the last 12 months, based on 114 posts.
How many likes does Brandon Gouveia get on Instagram?+
Brandon Gouveia received 1.69M total likes across 114 posts in the last 12 months, averaging 14.8K likes per post.
How many Instagram impressions does Brandon Gouveia get?+
Brandon Gouveia's Instagram content generated 37.1M total impressions over the last 12 months.
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