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engagement
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#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!
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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12mo 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!
These were a HIT last year so ofc I’m running them back for you guys. Perfect holiday side dish my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe live on my Substack.
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6d ago
brandongouveia
These were a HIT last year so ofc I’m running them back for you guys. Perfect holiday side dish my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe live 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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4mo ago
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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10mo 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
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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2mo ago
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!
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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2mo ago
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!
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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brandongouveia
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
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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brandongouveia
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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10mo ago
brandongouveia
French onion mac, powered by full flavor @tillamook Cheese for the ultimate Super Pull. #TillamookPartner
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.
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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4mo ago
brandongouveia
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!!
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.
SPICY CRAB MELT. Spicy Creamy Meaty Lump Crab Mixture with Smoked Cheddar on Garlic Butter Sourdough Cooked until Melty and Perfect. Ofc Salt & Vinegar chips is a non negotiable. Full recipe will be on my substack 🫶🏾
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brandongouveia
SPICY CRAB MELT. Spicy Creamy Meaty Lump Crab Mixture with Smoked Cheddar on Garlic Butter Sourdough Cooked until Melty and Perfect. Ofc Salt & Vinegar chips is a non negotiable. Full recipe will be on my substack 🫶🏾
This Chipotle Street Corn Chicken Salad Sandwich is creamy, smoky, fresh, and ridiculously good. I already know I’ll be making this one on repeat. Full recipe is waiting for you over on my Substack—link in bio!
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3mo ago
brandongouveia
This Chipotle Street Corn Chicken Salad Sandwich is creamy, smoky, fresh, and ridiculously good. I already know I’ll be making this one on repeat. Full recipe is waiting for you over on my Substack—link in bio!
My type of appetizer right here these are my Beef & Cheese Stuffed Plantain Balls crispy, cheesy, and perfectly sweet from the plantains. Full recipe is now up on my Substack link in bio🤞🏾 Thank you all for your continued support.
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10mo ago
brandongouveia
My type of appetizer right here these are my Beef & Cheese Stuffed Plantain Balls crispy, cheesy, and perfectly sweet from the plantains. Full recipe is now up on my Substack link in bio🤞🏾 Thank you all for your continued support.

Brandon Gouveia (@brandongouveia) Instagram Stats & Analytics

Brandon Gouveia (@brandongouveia) has 471K Instagram followers with a 3.54% engagement rate over the past 12 months. Across 111 posts, Brandon Gouveia received 1.60M total likes and 45.8M impressions, averaging 14.4K likes per post. This page tracks Brandon Gouveia's performance metrics, top content, and engagement trends — updated daily. To benchmark @brandongouveia against other accounts, use Socialpruf's Instagram competitor analysis tool.

Brandon Gouveia (@brandongouveia) Instagram Analytics FAQ

How many Instagram followers does Brandon Gouveia have?+
Brandon Gouveia (@brandongouveia) has 471K Instagram followers as of November 2026.
What is Brandon Gouveia's Instagram engagement rate?+
Brandon Gouveia's Instagram engagement rate is 3.54% over the last 12 months, based on 111 posts.
How many likes does Brandon Gouveia get on Instagram?+
Brandon Gouveia received 1.60M total likes across 111 posts in the last 12 months, averaging 14.4K likes per post.
How many Instagram impressions does Brandon Gouveia get?+
Brandon Gouveia's Instagram content generated 45.8M total impressions over the last 12 months.
Can I compare Brandon Gouveia with other Instagram accounts?+
Yes. Add @brandongouveia to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.