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Last Year02/21/25 - 02/21/26
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1.06M
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120M
likes
3.86M
comments
45K
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314
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3.32%
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$3.41M
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703K

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Meatloaf!! This was delicious!! Who would have guessed that the milk in meatloaf is the real star of the show. Moist, juicy and flavourful, this one is definitely a crowd pleaser that I’ll be making again. Try it for yourself and let me know what you think! Recipe; Ingredients 2 lbs Ground beef 1 tablespoon Ontario butter 1 large white Onion diced 3 cloves Garlic minced 1 cup Ontario Milk 1 cup Breadcrumbs 1 tablespoon All-purpose seasoning 1 tablespoon Italian seasoning 1 tablespoon Worcestershire sauce ¼ cup Ketchup 2 teaspoons Chili flakes 2 eggs 1 tablespoon Salt 2 teaspoons black Pepper Glaze ½ cup Brown sugar ¾ cup Ketchup 1 tablespoon Onion powder 1 tablespoon Garlic powder ¼ cup White vinegar Using a whisk mix all ingredients together until fully combined and smooth. Method; In a medium sized sauté pan add one tablespoon of butter and sweat your onions and garlic until fully cooked. Approximately 3 minutes. Set aside and allow to cool to room temperature. In a small bowl combine breadcrumbs and milk and mix together. In a large bowl add your ground beef, eggs, breadcrumb milk mixture, cooked garlic and onions as well as all other ingredients listed. Mix well until fully combined. In a 8x4 loaf pan, add your meat evenly and make sure it’s packed down. Place loaf pan on a oven tray and bake the meatloaf on the middle rack in a preheated oven of 350f for 45 minutes Once initial bake is done, pour glaze over meatloaf and continue to cook for another 15-20 minutes. Remove from oven and allow to cool for 10 minutes before slicing and serving. #inspiredbydairy #easyrecipes
20.5M
635K
7.56K
11mo ago
chefdwightsmith
Meatloaf!! This was delicious!! Who would have guessed that the milk in meatloaf is the real star of the show. Moist, juicy and flavourful, this one is definitely a crowd pleaser that I’ll be making again. Try it for yourself and let me know what you think! Recipe; Ingredients 2 lbs Ground beef 1 tablespoon Ontario butter 1 large white Onion diced 3 cloves Garlic minced 1 cup Ontario Milk 1 cup Breadcrumbs 1 tablespoon All-purpose seasoning 1 tablespoon Italian seasoning 1 tablespoon Worcestershire sauce ¼ cup Ketchup 2 teaspoons Chili flakes 2 eggs 1 tablespoon Salt 2 teaspoons black Pepper Glaze ½ cup Brown sugar ¾ cup Ketchup 1 tablespoon Onion powder 1 tablespoon Garlic powder ¼ cup White vinegar Using a whisk mix all ingredients together until fully combined and smooth. Method; In a medium sized sauté pan add one tablespoon of butter and sweat your onions and garlic until fully cooked. Approximately 3 minutes. Set aside and allow to cool to room temperature. In a small bowl combine breadcrumbs and milk and mix together. In a large bowl add your ground beef, eggs, breadcrumb milk mixture, cooked garlic and onions as well as all other ingredients listed. Mix well until fully combined. In a 8x4 loaf pan, add your meat evenly and make sure it’s packed down. Place loaf pan on a oven tray and bake the meatloaf on the middle rack in a preheated oven of 350f for 45 minutes Once initial bake is done, pour glaze over meatloaf and continue to cook for another 15-20 minutes. Remove from oven and allow to cool for 10 minutes before slicing and serving. #inspiredbydairy #easyrecipes
One-pot Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #easyrecipes #nikoncreators #poweredbynikon
14M
354K
1.05K
12mo ago
chefdwightsmith
One-pot Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #easyrecipes #nikoncreators #poweredbynikon
Cowboy Butter Steak Bites with Roasted Garlic Mashed Potatoes and Caramelized Onions Recipe, Cowboy butter 1 stick unsalted Butter 2 tsp Paprika 1/2 tsp Cayenne 1 tsp Chilli flakes 2 cloves Garlic - crushed 1 tablespoon Dijon Mustard 1 tablespoon chopped Chives 1/2 tablespoon chopped parsley 1 Lemon - zest and juice 1 tsp Salt 1/2 tsp Black pepper Method, Melt butter in stainless steel pan on low heat. Add all ingredients listed above and whisk well to combine. Remove from heat and set aside at room temperature until ready to serve. For the Steak, I used ribeye. Slice into large bite sized pieces. Season heavily with salt and pepper then sear on all sides in a stainless steel pan. Remove the meat from the pan and coat with your cowboy butter. Serve with mashed potatoes and caramelized or fried onions. Enjoy #cowboybutter #steakbites #ribeye #mashedpotatoes #easyrecipes
8.32M
458K
4.15K
8mo ago
chefdwightsmith
Cowboy Butter Steak Bites with Roasted Garlic Mashed Potatoes and Caramelized Onions Recipe, Cowboy butter 1 stick unsalted Butter 2 tsp Paprika 1/2 tsp Cayenne 1 tsp Chilli flakes 2 cloves Garlic - crushed 1 tablespoon Dijon Mustard 1 tablespoon chopped Chives 1/2 tablespoon chopped parsley 1 Lemon - zest and juice 1 tsp Salt 1/2 tsp Black pepper Method, Melt butter in stainless steel pan on low heat. Add all ingredients listed above and whisk well to combine. Remove from heat and set aside at room temperature until ready to serve. For the Steak, I used ribeye. Slice into large bite sized pieces. Season heavily with salt and pepper then sear on all sides in a stainless steel pan. Remove the meat from the pan and coat with your cowboy butter. Serve with mashed potatoes and caramelized or fried onions. Enjoy #cowboybutter #steakbites #ribeye #mashedpotatoes #easyrecipes
Smashed Potato Quiche!! This was a super fun spin on a classic quiche. The potato crust actually worked really well. If you haven’t made a quiche in a while consider this your sign. All you really need is some locally made dairy, eggs, potatoes and whatever ingredients you like. Have fun with this one but of course I’ve left directions for my version below!! ⬇️ Recipe: 2 lbs boiled yellow potatoes 1 cup local milk 1/2 cup local 35% Cream 6 whole eggs 1 cup diced ham 1 cup sliced cherry tomatoes 2 cups cleaned spinach 1 scotch bonnet pepper or jalapeno sliced thinly (optional) 1 cup grated local mozzarella 3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture 1 tablespoon black pepper 2 tablespoons chopped chives 2 tablespoons local salted butter Method, 1. Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes 2. Preheat oven to 350°F 3. Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes. 4. Using the back of a cup gently press down on the potatoes to form your crust. 5. Add spinach, diced ham, and tomatoes 6. In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell. 7. Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella. 8. Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes. 9. Remove from oven and let cool for 10 minutes before slicing. 10. Finish with chopped chives and enjoy. #inspiredbydairy #easyrecipes
7.62M
277K
1.77K
10mo ago
chefdwightsmith
Smashed Potato Quiche!! This was a super fun spin on a classic quiche. The potato crust actually worked really well. If you haven’t made a quiche in a while consider this your sign. All you really need is some locally made dairy, eggs, potatoes and whatever ingredients you like. Have fun with this one but of course I’ve left directions for my version below!! ⬇️ Recipe: 2 lbs boiled yellow potatoes 1 cup local milk 1/2 cup local 35% Cream 6 whole eggs 1 cup diced ham 1 cup sliced cherry tomatoes 2 cups cleaned spinach 1 scotch bonnet pepper or jalapeno sliced thinly (optional) 1 cup grated local mozzarella 3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture 1 tablespoon black pepper 2 tablespoons chopped chives 2 tablespoons local salted butter Method, 1. Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes 2. Preheat oven to 350°F 3. Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes. 4. Using the back of a cup gently press down on the potatoes to form your crust. 5. Add spinach, diced ham, and tomatoes 6. In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell. 7. Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella. 8. Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes. 9. Remove from oven and let cool for 10 minutes before slicing. 10. Finish with chopped chives and enjoy. #inspiredbydairy #easyrecipes
One-Pot Braised Beef Rigatoni Not gonna lie—doing dishes is my least favourite part of cooking. So if I can pack all the flavour into one pot? Say less. This one’s cozy, hearty, and hit just right with the cold weather lately. Recipe: Ingredients: • 2 lbs Chuck Roast • 1 large Carrot, diced • 2 stalks Celery, diced • 1 large White Onion, diced • 3 cloves Garlic • 2 tbsp Tomato Paste • 4 cups Beef Broth • 4 cups Crushed Tomatoes • 1 cup Water • 2 sprigs Thyme • 2 sprigs Rosemary • 3 Bay Leaves • 500g Rigatoni • 2 tbsp Salt • 1 tbsp Black Pepper • ½ bunch Basil • 2 tbsp Fresh Parsley, chopped • 1 cup Parmesan Cheese Method: Cut the beef into large, even chunks and season generously with salt and pepper. Heat a large Dutch pot over medium-high heat with a splash of oil, then sear the beef on all sides. Once browned, remove and set aside. In the same pot, toss in your carrots, celery, onion, and garlic—sauté for 2–3 minutes. Add the tomato paste and let it cook down with the veg for another 2–3 minutes. Pour in the broth, crushed tomatoes, water, and toss in your thyme, rosemary, and bay leaves. Bring it all to a simmer, then return the beef to the pot. Let that low-simmer magic happen for 2 hours, until the meat is fall-apart tender. Once done, take it off the heat and let it cool slightly. Shred the beef, then stir it back into the sauce. Fold in your cooked rigatoni, then finish with cheese, parsley, and basil. Serve hot. Comfort in a bowl. #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
6.85M
220K
1.83K
6mo ago
chefdwightsmith
One-Pot Braised Beef Rigatoni Not gonna lie—doing dishes is my least favourite part of cooking. So if I can pack all the flavour into one pot? Say less. This one’s cozy, hearty, and hit just right with the cold weather lately. Recipe: Ingredients: • 2 lbs Chuck Roast • 1 large Carrot, diced • 2 stalks Celery, diced • 1 large White Onion, diced • 3 cloves Garlic • 2 tbsp Tomato Paste • 4 cups Beef Broth • 4 cups Crushed Tomatoes • 1 cup Water • 2 sprigs Thyme • 2 sprigs Rosemary • 3 Bay Leaves • 500g Rigatoni • 2 tbsp Salt • 1 tbsp Black Pepper • ½ bunch Basil • 2 tbsp Fresh Parsley, chopped • 1 cup Parmesan Cheese Method: Cut the beef into large, even chunks and season generously with salt and pepper. Heat a large Dutch pot over medium-high heat with a splash of oil, then sear the beef on all sides. Once browned, remove and set aside. In the same pot, toss in your carrots, celery, onion, and garlic—sauté for 2–3 minutes. Add the tomato paste and let it cook down with the veg for another 2–3 minutes. Pour in the broth, crushed tomatoes, water, and toss in your thyme, rosemary, and bay leaves. Bring it all to a simmer, then return the beef to the pot. Let that low-simmer magic happen for 2 hours, until the meat is fall-apart tender. Once done, take it off the heat and let it cool slightly. Shred the beef, then stir it back into the sauce. Fold in your cooked rigatoni, then finish with cheese, parsley, and basil. Serve hot. Comfort in a bowl. #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. #easyrecipes #inspiredbydairy #ad
5.46M
110K
568
4mo ago
chefdwightsmith
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. #easyrecipes #inspiredbydairy #ad
Honey Mustard Glazed Spiral Ham!! The spiral ham that will help your Easter plans!! Save this recipe and try it for yourself on Easter or any occasion that calls for a nice glazed ham. You won’t be disappointed 😊🙌🏾🙏🏾 Recipe, 1 4lb Spiral Ham (fully Cooked) 1 cup Honey 1/2 cup Butter 3 tablespoons Dijon Mustard Brush ham throughly making sure to get inside all the layers. Place ham in a roast tray and place in oven for 2 hours at 325f. Glaze 2 cups Pineapple juice 2 tablespoons Grainy mustard 1/4 cup Brown Sugar 2 tablespoons honey 1 tablespoon Dry Jerk spice Bring this to a simmer and reduce by half or until it starts to thicken. Once Ham has cooked for 2 hours remove from oven. Apply the glaze and put it back in for another 10 minutes. Allow to rest for 10 minutes and serve. Mix pan drippings along with any leftover glaze to make a delicious finishing sauce. #eastersunday #spiralham #easyrecipes
4.38M
223K
1.09K
10mo ago
chefdwightsmith
Honey Mustard Glazed Spiral Ham!! The spiral ham that will help your Easter plans!! Save this recipe and try it for yourself on Easter or any occasion that calls for a nice glazed ham. You won’t be disappointed 😊🙌🏾🙏🏾 Recipe, 1 4lb Spiral Ham (fully Cooked) 1 cup Honey 1/2 cup Butter 3 tablespoons Dijon Mustard Brush ham throughly making sure to get inside all the layers. Place ham in a roast tray and place in oven for 2 hours at 325f. Glaze 2 cups Pineapple juice 2 tablespoons Grainy mustard 1/4 cup Brown Sugar 2 tablespoons honey 1 tablespoon Dry Jerk spice Bring this to a simmer and reduce by half or until it starts to thicken. Once Ham has cooked for 2 hours remove from oven. Apply the glaze and put it back in for another 10 minutes. Allow to rest for 10 minutes and serve. Mix pan drippings along with any leftover glaze to make a delicious finishing sauce. #eastersunday #spiralham #easyrecipes
One-Pot braised beef Rigatoni I’ve never been a fan of doing the dishes after I cook so whenever you can get just as much flavour into a single pot, I’m in. And this was perfect for this cold weather we’ve been having. Recipe; Ingredients: 2lbs Chuck Roast 1 large Carrot diced 2 stalks Celery diced 1 large white Onion diced 3 cloves Garlic 2 tablespoons Tomato paste 4 cups Beef broth 4 cups Crushed tomatoes 1 cup Water 2 sprigs Thyme 2 sprigs Rosemary 3 Bay leaf 500g package Rigatoni pasta 2 tablespoons Salt 1 tablespoon black Pepper 1/2 bunch Basil 2 tablespoons fresh Parsley chopped 1 cup Parmesan cheese Method; Slice beef into large even sized chunks and season throughly with salt and pepper. Get a large Dutch pot on medium high heat and add your vegetable oil. Sear your beef on all sides then remove from pot and set aside. To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring. Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes. Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer. Add your seared beef back in and allow to simmer on low heat for 2 hours. Once meat is tender remove from heat and allow to cool. While still warm remove beef from pot and shred meat. Add it back to the sauce and add your cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish. Serve immediately and enjoy!! #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
3.89M
128K
1.08K
1mo ago
chefdwightsmith
One-Pot braised beef Rigatoni I’ve never been a fan of doing the dishes after I cook so whenever you can get just as much flavour into a single pot, I’m in. And this was perfect for this cold weather we’ve been having. Recipe; Ingredients: 2lbs Chuck Roast 1 large Carrot diced 2 stalks Celery diced 1 large white Onion diced 3 cloves Garlic 2 tablespoons Tomato paste 4 cups Beef broth 4 cups Crushed tomatoes 1 cup Water 2 sprigs Thyme 2 sprigs Rosemary 3 Bay leaf 500g package Rigatoni pasta 2 tablespoons Salt 1 tablespoon black Pepper 1/2 bunch Basil 2 tablespoons fresh Parsley chopped 1 cup Parmesan cheese Method; Slice beef into large even sized chunks and season throughly with salt and pepper. Get a large Dutch pot on medium high heat and add your vegetable oil. Sear your beef on all sides then remove from pot and set aside. To the same pot add your vegetables and allow to cook for 2-3 minutes while stirring. Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes. Add your broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer. Add your seared beef back in and allow to simmer on low heat for 2 hours. Once meat is tender remove from heat and allow to cool. While still warm remove beef from pot and shred meat. Add it back to the sauce and add your cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish. Serve immediately and enjoy!! #onepotpasta #braisedbeefpasta #easyrecipes #nikoncreators #poweredbynikon
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #easyrecipes #braisedbeef #torontochef
2.36M
54.2K
502
4mo ago
chefdwightsmith
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #easyrecipes #braisedbeef #torontochef
everyone! I’m Dwight Smith, and I’m excited to team up with @cbc for Make the Season Kind!  I’m one of five chefs across Canada kicking off this national effort on December 5th to support local food banks. You can find our five CBC Make the Season Kind food trucks run by local chefs @imisky @danielc0sta @mansands @feistychef across the country this weekend, from December 5th to 7th. I’ll be in Kitchener on December 5th at the Christkindl Market serving my Curried Chickpea and Lentil Stew—a simple, hearty dish made from food bank staples! Come out and grab a bowl! 100% of proceeds go right back into your community. Learn more about Make the Season Kind and all the events at cbc.ca/kind. #CBCKind
1.97M
2.62K
98
2mo ago
chefdwightsmith
everyone! I’m Dwight Smith, and I’m excited to team up with @cbc for Make the Season Kind!  I’m one of five chefs across Canada kicking off this national effort on December 5th to support local food banks. You can find our five CBC Make the Season Kind food trucks run by local chefs @imisky @danielc0sta @mansands @feistychef across the country this weekend, from December 5th to 7th. I’ll be in Kitchener on December 5th at the Christkindl Market serving my Curried Chickpea and Lentil Stew—a simple, hearty dish made from food bank staples! Come out and grab a bowl! 100% of proceeds go right back into your community. Learn more about Make the Season Kind and all the events at cbc.ca/kind. #CBCKind
Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #easyrecipes
1.94M
132K
704
6mo ago
chefdwightsmith
Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #easyrecipes
Loaded Baked Potato Soup This was delicious!! It’s warm, rich and tastes exactly like a fully Loaded baked potato!! Save this recipe and give it a try for yourself, you won’t be disappointed!! 😊 Recipe, Ingredients; 5 medium sized russet potatoes 1 large white onion - diced 3 cloves garlic - minced 8 strips Bacon - sliced 1 Chicken bouillon cube 2 cups milk 1 cup heavy cream 1 cup water 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 tablespoons all purpose flour Salt Pepper 1 cup grated cheddar 1 bunch chives - chopped 1 tablespoon paprika Method; Bake your russet potatoes at 400f for approximately 1 hour depending on size. Add your bacon to your pot and cook on medium to low heat until crispy. Remove bacon from pot but leave the fat. Sweat your onions and garlic in the bacon fat until softened. Add flour and stir constantly. Slowly whisk in your liquids then add 1 chicken bouillon cube. Bring to a simmer while stirring to ensure it doesn’t burn. Once potatoes are ready, slice open and scoop out. Add the potatoes, herbs, and salt and pepper to the soup and allow to cook together for about 30 minutes. Optional: if you prefer a smoother consistency at this point you can blend your soup. Garnish with chopped chives, crispy bacon and cheddar cheese. Enjoy #loadedpotatosoup #bakedpotatoes #easyrecipes
1.63M
144K
237
11mo ago
chefdwightsmith
Loaded Baked Potato Soup This was delicious!! It’s warm, rich and tastes exactly like a fully Loaded baked potato!! Save this recipe and give it a try for yourself, you won’t be disappointed!! 😊 Recipe, Ingredients; 5 medium sized russet potatoes 1 large white onion - diced 3 cloves garlic - minced 8 strips Bacon - sliced 1 Chicken bouillon cube 2 cups milk 1 cup heavy cream 1 cup water 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 tablespoons all purpose flour Salt Pepper 1 cup grated cheddar 1 bunch chives - chopped 1 tablespoon paprika Method; Bake your russet potatoes at 400f for approximately 1 hour depending on size. Add your bacon to your pot and cook on medium to low heat until crispy. Remove bacon from pot but leave the fat. Sweat your onions and garlic in the bacon fat until softened. Add flour and stir constantly. Slowly whisk in your liquids then add 1 chicken bouillon cube. Bring to a simmer while stirring to ensure it doesn’t burn. Once potatoes are ready, slice open and scoop out. Add the potatoes, herbs, and salt and pepper to the soup and allow to cook together for about 30 minutes. Optional: if you prefer a smoother consistency at this point you can blend your soup. Garnish with chopped chives, crispy bacon and cheddar cheese. Enjoy #loadedpotatosoup #bakedpotatoes #easyrecipes
One-Pot Vodka Parm and Sausage Fusilli Great flavour, very straightforward instructions and very little prep time. You have to try this one out for your next dinner and let me know what you think. Recipe, 5 Sausage - remove the casing 1/2 stick Butter 1 small white Onions - diced 3-4 cloves Garlic - sliced 2 teaspoons Chilli flakes 1 tablespoon Tomato paste 2oz Vodka 2 cups Heavy Cream 2 cups Marinara Sauce 2 tablespoons Salt 1 tablespoon Pepper 1 bunch Basil - leaves only 1 cup grated Parmesan Method 1. Boil your pasta based on the package directions. Remove from water and set aside while you make sauce 2. Break sausage into small pieces and sear in olive oil until golden brown 3. Remove sausage from pan then add butter 4. Sweat your onions, sliced garlic and chilli flakes until fully cooked 5. Add tomato paste and allow to continue to cook for 2 minutes 6. Deglaze pan with vodka. And scrap all bits off the bottom of the pan. 7. Add cream, and tomato sauce and bring to a simmer 8. Once sauce starts to thicken add sausage pieces back in and season sauce with salt and pepper 9. Once sauce is the desired consistency Add your cooked pasta, cheese and basil. Stir in making sure everything is fully incorporated. 10. Serve with more cheese and basil for garnish. Enjoy!! #onepotpasta #vodkapasta #easyrecipes #fusilli
1.37M
32.5K
190
11mo ago
chefdwightsmith
One-Pot Vodka Parm and Sausage Fusilli Great flavour, very straightforward instructions and very little prep time. You have to try this one out for your next dinner and let me know what you think. Recipe, 5 Sausage - remove the casing 1/2 stick Butter 1 small white Onions - diced 3-4 cloves Garlic - sliced 2 teaspoons Chilli flakes 1 tablespoon Tomato paste 2oz Vodka 2 cups Heavy Cream 2 cups Marinara Sauce 2 tablespoons Salt 1 tablespoon Pepper 1 bunch Basil - leaves only 1 cup grated Parmesan Method 1. Boil your pasta based on the package directions. Remove from water and set aside while you make sauce 2. Break sausage into small pieces and sear in olive oil until golden brown 3. Remove sausage from pan then add butter 4. Sweat your onions, sliced garlic and chilli flakes until fully cooked 5. Add tomato paste and allow to continue to cook for 2 minutes 6. Deglaze pan with vodka. And scrap all bits off the bottom of the pan. 7. Add cream, and tomato sauce and bring to a simmer 8. Once sauce starts to thicken add sausage pieces back in and season sauce with salt and pepper 9. Once sauce is the desired consistency Add your cooked pasta, cheese and basil. Stir in making sure everything is fully incorporated. 10. Serve with more cheese and basil for garnish. Enjoy!! #onepotpasta #vodkapasta #easyrecipes #fusilli
Red Stripe Beer Battered Fried Fish With a homemade tartar sauce Crispy on the outside, moist and flavourful on the inside. You can’t go wrong with fresh beer battered fish! Recipe, Sauce: 2 cups Mayo 1/4 cup chopped Pickles 2 tablespoons tablespoon chopped Capers 1 tablespoon chopped Dill 1 tablespoon chopped Chives 1 teaspoon Lemon zest plus 2 teaspoons lemon juice 1 teaspoon Salt 1 teaspoon Pepper Method, In a large bowl mix all ingredients listed above until fully and evenly combined. Store in airtight container in the fridge until ready to use. Batter, 1 cup Ap flour 1 1/2 cups Rice flour 1 teaspoon Baking powder 1 teaspoon Salt 2 bottle Red stripe Beer In a large bowl mix together all your dry ingredients. Then slowly add beer while shocking until fully combined. For the fish I use either, haddock, cod, halibut or Snapper boneless filets Cut into your desired portion size, season with Lawrys fish seasoned salt and dredge in flour then dip in batter. Make sure fish is fully covered. Carefully Shallow Fry in a large pan in hot oil. 3-4 minutes per side or until the fish is golden brown. Remove from pan. Pat dry with palate towel and serve. #beerbattered #friedfish #easyrecipes
1.36M
56.3K
1.42K
9mo ago
chefdwightsmith
Red Stripe Beer Battered Fried Fish With a homemade tartar sauce Crispy on the outside, moist and flavourful on the inside. You can’t go wrong with fresh beer battered fish! Recipe, Sauce: 2 cups Mayo 1/4 cup chopped Pickles 2 tablespoons tablespoon chopped Capers 1 tablespoon chopped Dill 1 tablespoon chopped Chives 1 teaspoon Lemon zest plus 2 teaspoons lemon juice 1 teaspoon Salt 1 teaspoon Pepper Method, In a large bowl mix all ingredients listed above until fully and evenly combined. Store in airtight container in the fridge until ready to use. Batter, 1 cup Ap flour 1 1/2 cups Rice flour 1 teaspoon Baking powder 1 teaspoon Salt 2 bottle Red stripe Beer In a large bowl mix together all your dry ingredients. Then slowly add beer while shocking until fully combined. For the fish I use either, haddock, cod, halibut or Snapper boneless filets Cut into your desired portion size, season with Lawrys fish seasoned salt and dredge in flour then dip in batter. Make sure fish is fully covered. Carefully Shallow Fry in a large pan in hot oil. 3-4 minutes per side or until the fish is golden brown. Remove from pan. Pat dry with palate towel and serve. #beerbattered #friedfish #easyrecipes
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. #ad #Schneiders #SchneidersBacon
1.35M
1.5K
62
4mo ago
chefdwightsmith
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. #ad #Schneiders #SchneidersBacon
Cajun Rubbed Charcoal grilled PEI lobster Tails Recipe, 4 Prince Edward Island Lobster tails 1/2lb Unsalted Butter - room temp 2 tablespoons Cajun 1 tablespoon Paprika 1 teaspoon chili flakes 2 tablespoons Garlic - cooked 2 tablespoons Parsley - chopped 2 tablespoons Chives - chopped 1 tablespoon lemon zest + Juice 1 teaspoon Salt 1/2 teaspoon Pepper 2 whole Lemons - cut in half and charred on grill Method, Using kitchen scissors, trim off the small legs on the underside of the lobster tails. Then using a chef knife carefully cut the tails 3/4s of the way through leaving the last bit of shell to hold the now butterflied meat together. Place the tails on a tray and set aside while we make the flavoured butter. Add peeled garlic to a pot and cover with vegetable oil. Allow this to simmer until garlic cloves start to turn golden brown approximately 12-15 minutes on medium heat. Take the garlic off the heat and allow to cool. In a medium sized bowl add your softened room temp butter, all your chopped parsley, chives and lemon zest. As well as the Cajun spices, chilli flakes, Paprika, salt and black pepper. Using a spatula give this a good mix until everything is evenly combined. Lay out your tails so the meat side is facing up. Sprinkle with more Cajun spices and a generous brushing of the butter approximately 1 tablespoon per tail. Place lobsters on the grill shell side down for the first 4-5 minutes of cooking. Then flip and allow the meat to char slightly and pick up even more flavour for the last 3-4 minutes of cooking. When lobster tails come off the grill allow them to rest and using a clean brush give them one more generous brushing of butter. Serve with grilled lemons and enjoy!! #easyrecipes #lobstertails
1.34M
19.1K
702
9mo ago
chefdwightsmith
Cajun Rubbed Charcoal grilled PEI lobster Tails Recipe, 4 Prince Edward Island Lobster tails 1/2lb Unsalted Butter - room temp 2 tablespoons Cajun 1 tablespoon Paprika 1 teaspoon chili flakes 2 tablespoons Garlic - cooked 2 tablespoons Parsley - chopped 2 tablespoons Chives - chopped 1 tablespoon lemon zest + Juice 1 teaspoon Salt 1/2 teaspoon Pepper 2 whole Lemons - cut in half and charred on grill Method, Using kitchen scissors, trim off the small legs on the underside of the lobster tails. Then using a chef knife carefully cut the tails 3/4s of the way through leaving the last bit of shell to hold the now butterflied meat together. Place the tails on a tray and set aside while we make the flavoured butter. Add peeled garlic to a pot and cover with vegetable oil. Allow this to simmer until garlic cloves start to turn golden brown approximately 12-15 minutes on medium heat. Take the garlic off the heat and allow to cool. In a medium sized bowl add your softened room temp butter, all your chopped parsley, chives and lemon zest. As well as the Cajun spices, chilli flakes, Paprika, salt and black pepper. Using a spatula give this a good mix until everything is evenly combined. Lay out your tails so the meat side is facing up. Sprinkle with more Cajun spices and a generous brushing of the butter approximately 1 tablespoon per tail. Place lobsters on the grill shell side down for the first 4-5 minutes of cooking. Then flip and allow the meat to char slightly and pick up even more flavour for the last 3-4 minutes of cooking. When lobster tails come off the grill allow them to rest and using a clean brush give them one more generous brushing of butter. Serve with grilled lemons and enjoy!! #easyrecipes #lobstertails
Creamy, nourishing and full of flavour 🤩 @chefdwightsmith’s green-plantain porridge blends plantains, coconut milk, oats and warm spices for a comforting twist on a beloved Jamaican breakfast. 🇯🇲✨ Head to the link in our bio for the full recipe. Produced in association with the CBC Creator Network. #JamaicanBreakfast #PlantainPorridge #PorridgeRecipe
1.22M
51.7K
1.38K
3mo ago
chefdwightsmith
Creamy, nourishing and full of flavour 🤩 @chefdwightsmith’s green-plantain porridge blends plantains, coconut milk, oats and warm spices for a comforting twist on a beloved Jamaican breakfast. 🇯🇲✨ Head to the link in our bio for the full recipe. Produced in association with the CBC Creator Network. #JamaicanBreakfast #PlantainPorridge #PorridgeRecipe
A big pot of Jambalaya hits every time. Spicy, smoky, loaded with chicken, sausage, shrimp, and all the good stuff. Whether you’re new to the kitchen or a professional chef, DoorDash Grocery makes it quick, easy, and convenient. Recipe:  Ingredients; 1 cup  andouille sausage - sliced into rounds  1lb peeled and deveined black tiger shrimp 1lb boneless skinless chicken thighs  1 large white onion - diced  1 green pepper - diced  3 stalks celery - diced  4 cloves garlic - minced  1 teaspoon chilli flakes  1 teaspoon cayenne  3 cups chicken broth  3 cups crushed tomatoes  2 tablespoons Cajun seasoning  1 tablespoon dried thyme  2 tablespoons hot sauce 1 tablespoon salt 3 cups long grain white rice  Method: 1. In a large pot or dutch oven over medium heat, sauté the sliced andouille sausage until browned and the fat is rendered. Remove the sausage and set aside, leaving the fat in the pot.
 2. Season the chicken thighs with Cajun seasoning, cayenne, salt, pepper, and paprika. Sear the chicken in the andouille fat until golden brown and mostly cooked through. Remove and set aside.
 3. In the same pot, add the diced onion, green pepper, and celery. Cook for 5–6 minutes until softened. Add the minced garlic and cook for another minute.
 4. Stir in chili flakes, thyme, and any remaining Cajun seasoning. Cook for 1–2 minutes to toast the spices.
 5. Pour in the chicken broth and crushed tomatoes. Stir well and bring to a simmer.
 6. Add the rice and return the cooked sausage and chicken to the pot. Stir to combine evenly the add a few dashes of hot sauce 
 7. Cover with a tight-fitting lid and reduce heat to low. Cook for 10–12 minutes, or until the rice is about halfway done.
 8. Lift the lid and layer the shrimp on top of the rice. Do not stir. Cover again and continue to cook for another 10–12 minutes, or until the rice is tender and the shrimp are just cooked through.
 9. Remove from heat. Let sit, covered, for 5 minutes, then fluff gently with a fork to mix everything together.
 10. Finish with chopped fresh herbs of your choice (such as parsley or scallions). Taste and adjust seasoning if needed. Serve hot #doordashpartner #easyrecipes
1.18M
5.1K
132
6mo ago
chefdwightsmith
A big pot of Jambalaya hits every time. Spicy, smoky, loaded with chicken, sausage, shrimp, and all the good stuff. Whether you’re new to the kitchen or a professional chef, DoorDash Grocery makes it quick, easy, and convenient. Recipe:  Ingredients; 1 cup  andouille sausage - sliced into rounds  1lb peeled and deveined black tiger shrimp 1lb boneless skinless chicken thighs  1 large white onion - diced  1 green pepper - diced  3 stalks celery - diced  4 cloves garlic - minced  1 teaspoon chilli flakes  1 teaspoon cayenne  3 cups chicken broth  3 cups crushed tomatoes  2 tablespoons Cajun seasoning  1 tablespoon dried thyme  2 tablespoons hot sauce 1 tablespoon salt 3 cups long grain white rice  Method: 1. In a large pot or dutch oven over medium heat, sauté the sliced andouille sausage until browned and the fat is rendered. Remove the sausage and set aside, leaving the fat in the pot.
 2. Season the chicken thighs with Cajun seasoning, cayenne, salt, pepper, and paprika. Sear the chicken in the andouille fat until golden brown and mostly cooked through. Remove and set aside.
 3. In the same pot, add the diced onion, green pepper, and celery. Cook for 5–6 minutes until softened. Add the minced garlic and cook for another minute.
 4. Stir in chili flakes, thyme, and any remaining Cajun seasoning. Cook for 1–2 minutes to toast the spices.
 5. Pour in the chicken broth and crushed tomatoes. Stir well and bring to a simmer.
 6. Add the rice and return the cooked sausage and chicken to the pot. Stir to combine evenly the add a few dashes of hot sauce 
 7. Cover with a tight-fitting lid and reduce heat to low. Cook for 10–12 minutes, or until the rice is about halfway done.
 8. Lift the lid and layer the shrimp on top of the rice. Do not stir. Cover again and continue to cook for another 10–12 minutes, or until the rice is tender and the shrimp are just cooked through.
 9. Remove from heat. Let sit, covered, for 5 minutes, then fluff gently with a fork to mix everything together.
 10. Finish with chopped fresh herbs of your choice (such as parsley or scallions). Taste and adjust seasoning if needed. Serve hot #doordashpartner #easyrecipes
Twice baked, fully loaded, and not here to play. Cheese, bacon, green onions, sour cream — the kind of side dish that steals the spotlight Ingredients, 3 Russet potatoes 1/4 cup heavy Cream 3 tablespoons Sour cream 2 tablespoons Butter 1/2 bunch Green onions sliced 1 1/2 cups Cheddar cheese - grated 5 strips Bacon 2 teaspoons Salt 1 teaspoon Black pepper 2 tablespoons olive oil Method; Rinse your potatoes under cold running water. Preheat oven to 400f. Place potatoes on a baking tray lined with parchment paper. Using a fork carefully make several holes through the skin of your potatoes. Coat them with olive oil and sprinkle with salt, bake for 60-70 minutes depending on size. On a parchment lined baking tray lay out your bacon and bake for approximately 15 minutes at 400f or until crispy. Once cooked and cooled, slice into bits. Once potatoes are cooked allow to cool for five minutes then slice the top off and carefully scoop out the potato into a bowl. This part is optional but I like to rice them at this point for a smoother texture. Then we add warm cream and butter, green onion, sour cream, bacon, cheese, salt and pepper. Mix well with a spatula then put this back inside the potato skins. Once filled top with more cheese and bake at 400f for another 15minutes. When they come out top with sour cream, bacon, and green onions for garnish. Enjoy!! 😉 #twicebakedpotatoes #loadedpotatoes #easyrecipes #torontofood #torontochef #nikoncreators
1.15M
83.8K
329
7mo ago
chefdwightsmith
Twice baked, fully loaded, and not here to play. Cheese, bacon, green onions, sour cream — the kind of side dish that steals the spotlight Ingredients, 3 Russet potatoes 1/4 cup heavy Cream 3 tablespoons Sour cream 2 tablespoons Butter 1/2 bunch Green onions sliced 1 1/2 cups Cheddar cheese - grated 5 strips Bacon 2 teaspoons Salt 1 teaspoon Black pepper 2 tablespoons olive oil Method; Rinse your potatoes under cold running water. Preheat oven to 400f. Place potatoes on a baking tray lined with parchment paper. Using a fork carefully make several holes through the skin of your potatoes. Coat them with olive oil and sprinkle with salt, bake for 60-70 minutes depending on size. On a parchment lined baking tray lay out your bacon and bake for approximately 15 minutes at 400f or until crispy. Once cooked and cooled, slice into bits. Once potatoes are cooked allow to cool for five minutes then slice the top off and carefully scoop out the potato into a bowl. This part is optional but I like to rice them at this point for a smoother texture. Then we add warm cream and butter, green onion, sour cream, bacon, cheese, salt and pepper. Mix well with a spatula then put this back inside the potato skins. Once filled top with more cheese and bake at 400f for another 15minutes. When they come out top with sour cream, bacon, and green onions for garnish. Enjoy!! 😉 #twicebakedpotatoes #loadedpotatoes #easyrecipes #torontofood #torontochef #nikoncreators
Barbie Fry Chicken — Jamaican style. Crispy on the outside, juicy on the inside, finished in a rich jerk BBQ glaze. Bold flavor, no shortcuts. I grabbed everything I needed from Real Canadian Superstore through DoorDash — quick, easy, and straight to my door. That way, I could focus on what I do best: the food. @doordashca @realcanadiansuperstore For the Chicken: * 5 whole chicken legs (separated into drumsticks and thighs) * 2 tablespoons dry jerk seasoning * 1 tablespoon all-purpose seasoning * 1 tablespoon green seasoning * 2 teaspoons salt * 1 teaspoon black pepper For the Sauce: * 1 cup ketchup * 1 cup barbecue sauce * 1 tablespoon green seasoning * 1 tablespoon dry jerk seasoning For Dredging: * 3 cups all-purpose flour * ½ cup water For Frying: * 1 liter vegetable oil Method 1. Prepare the chicken
Separate the chicken legs into individual drumsticks and thighs. Rinse and pat dry with paper towels.
 2. Season the chicken
 In a large mixing bowl, add the chicken along with dry jerk seasoning, all-purpose seasoning, green seasoning, salt, and black pepper. Mix thoroughly to coat each piece evenly. Cover and let marinate for at least 1 hour or overnight for best results.
 3. Prepare the dredging station
 In one bowl, add the flour. In a separate bowl, pour the water (you can add a tablespoon or two of the marinade for extra flavor if desired).
 4. Dredge the chicken
 Take each piece of chicken and coat it in the flour, then dip it in the water, and return it to the flour for a second coat. Shake off excess and place on a tray. Let sit for 5–10 minutes to help the coating adhere.
 5. Heat the oil
 In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
 6. Fry the chicken
 Fry the chicken in batches, being careful not to overcrowd the pot. Cook for approximately 10 minutes until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on a wire rack or paper towels.
 7. Make the sauce
 In a medium sized bowl, combine ketchup, barbecue sauce, green seasoning, and dry jerk seasoning. Stir to combine. #doordashpartner #easyrecipes
1.09M
2.78K
91
5mo ago
chefdwightsmith
Barbie Fry Chicken — Jamaican style. Crispy on the outside, juicy on the inside, finished in a rich jerk BBQ glaze. Bold flavor, no shortcuts. I grabbed everything I needed from Real Canadian Superstore through DoorDash — quick, easy, and straight to my door. That way, I could focus on what I do best: the food. @doordashca @realcanadiansuperstore For the Chicken: * 5 whole chicken legs (separated into drumsticks and thighs) * 2 tablespoons dry jerk seasoning * 1 tablespoon all-purpose seasoning * 1 tablespoon green seasoning * 2 teaspoons salt * 1 teaspoon black pepper For the Sauce: * 1 cup ketchup * 1 cup barbecue sauce * 1 tablespoon green seasoning * 1 tablespoon dry jerk seasoning For Dredging: * 3 cups all-purpose flour * ½ cup water For Frying: * 1 liter vegetable oil Method 1. Prepare the chicken
Separate the chicken legs into individual drumsticks and thighs. Rinse and pat dry with paper towels.
 2. Season the chicken
 In a large mixing bowl, add the chicken along with dry jerk seasoning, all-purpose seasoning, green seasoning, salt, and black pepper. Mix thoroughly to coat each piece evenly. Cover and let marinate for at least 1 hour or overnight for best results.
 3. Prepare the dredging station
 In one bowl, add the flour. In a separate bowl, pour the water (you can add a tablespoon or two of the marinade for extra flavor if desired).
 4. Dredge the chicken
 Take each piece of chicken and coat it in the flour, then dip it in the water, and return it to the flour for a second coat. Shake off excess and place on a tray. Let sit for 5–10 minutes to help the coating adhere.
 5. Heat the oil
 In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
 6. Fry the chicken
 Fry the chicken in batches, being careful not to overcrowd the pot. Cook for approximately 10 minutes until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on a wire rack or paper towels.
 7. Make the sauce
 In a medium sized bowl, combine ketchup, barbecue sauce, green seasoning, and dry jerk seasoning. Stir to combine. #doordashpartner #easyrecipes

Dwight Smith (@chefdwightsmith) Instagram Stats & Analytics

Dwight Smith (@chefdwightsmith) has 1.06M Instagram followers with a 3.32% engagement rate over the past 12 months. Across 314 posts, Dwight Smith received 3.86M total likes and 119M impressions, averaging 22.7K likes per post. This page tracks Dwight Smith's performance metrics, top content, and engagement trends — updated daily.

Dwight Smith (@chefdwightsmith) Instagram Analytics FAQ

How many Instagram followers does Dwight Smith have?+
Dwight Smith (@chefdwightsmith) has 1.06M Instagram followers as of February 2026.
What is Dwight Smith's Instagram engagement rate?+
Dwight Smith's Instagram engagement rate is 3.32% over the last 12 months, based on 314 posts.
How many likes does Dwight Smith get on Instagram?+
Dwight Smith received 3.86M total likes across 314 posts in the last year, averaging 22.7K likes per post.
How many Instagram impressions does Dwight Smith get?+
Dwight Smith's Instagram content generated 119M total impressions over the last 12 months.