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Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
16.6M
900K
2.90K
5mo ago
chefdwightsmith
Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
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
5.52M
110K
565
10mo 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
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
4.09M
131K
1.14K
7mo 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
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #easyrecipes #ribeye #torontofood
3.95M
189K
1.91K
1mo ago
chefdwightsmith
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #easyrecipes #ribeye #torontofood
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer
3.48M
792
48
2mo ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @heinz_ca
3.38M
16.8K
0
3mo ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger!  Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @heinz_ca
This is how Parmigiano Reggiano is opened in Italy. 🇮🇹 While visiting a caseificio in Reggio Emilia, we watched the Maestro tagliatore crack open a wheel of Parmigiano Reggiano and got a taste straight from the source. One of the most fascinating food experiences I’ve ever had. #ParmigianoReggiano #GreaterTogether #ad #hosted 
3.01M
151K
627
2mo ago
chefdwightsmith
This is how Parmigiano Reggiano is opened in Italy. 🇮🇹 While visiting a caseificio in Reggio Emilia, we watched the Maestro tagliatore crack open a wheel of Parmigiano Reggiano and got a taste straight from the source. One of the most fascinating food experiences I’ve ever had. #ParmigianoReggiano #GreaterTogether #ad #hosted 
Caramel Flan!! Full Recipe ⬇️ A dessert that never goes out of style. 🍮 Silky smooth flan baked low and slow, topped with a rich caramel that turns into the perfect sauce. Simple ingredients, classic flavors, and best served cold. Recipe, Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
2.98M
158K
929
2mo ago
chefdwightsmith
Caramel Flan!! Full Recipe ⬇️ A dessert that never goes out of style. 🍮 Silky smooth flan baked low and slow, topped with a rich caramel that turns into the perfect sauce. Simple ingredients, classic flavors, and best served cold. Recipe, Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #easyrecipes #torontochef
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
2.43M
56.4K
504
11mo 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
1.98M
2.64K
101
8mo 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
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
1.53K
61
11mo 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
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
1.25M
52.4K
1.39K
9mo 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
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 #poweredbynikon #torontochef
1.25M
44.9K
225
6mo ago
chefdwightsmith
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 #poweredbynikon #torontochef
Hot Chocolate–Soaked Chocolate Cake This cake borrows the soaking technique of tres leches and applies it to hot chocolate. With the magic ingredients of local milk, cream and butter the result is an extremely moist chocolate cake that absorbs a rich cocoa soak and finishes with a smooth chocolate ganache. Ingredients 3 large eggs 1 cup Ontario 2% milk ¾ cup unsalted Ontario butter, melted and slightly cooled 1 cup granulated sugar 1½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 tablespoon baking powder 1 teaspoon baking soda Method Preheat oven to 350°F (175°C). Butter and line a baking pan. In a large bowl, whisk eggs, milk, sugar, and melted butter until completely smooth. Place a fine-mesh sieve over the bowl and sift in flour, cocoa powder, baking powder, and baking soda. Whisk gently until the batter is smooth and lump-free. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. While the cake is still warm, poke holes evenly across the surface using a skewer or chopstick. Hot Chocolate Soak Ingredients 2 cups Ontario 2% milk 1 cup granulated sugar 1 cup unsweetened cocoa powder 2 tablespoons unsalted butter 1 teaspoon vanilla extract Method Combine milk, sugar, and cocoa powder in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until thick and glossy. Remove from heat and whisk in butter and vanilla until fully incorporated. Slowly pour the hot chocolate over the warm cake, allowing it to soak in gradually. Let the cake rest until all liquid has been absorbed. Chocolate Ganache Topping Ingredients 7 oz semi-dark chocolate, chopped (about 1¼ cups) ¾ cup heavy cream Method Add chocolate and cream to a stainless steel bowl. Place the bowl over a pot of gently simmering water. Stir occasionally until fully melted, smooth, and glossy. Pour or spread over the soaked cake and let set slightly before serving. Serve slightly warm or fully chilled. The cake should be intensely moist, rich, and almost pudding-like. #inspiredbydairy #easyrecipes #hotchocolatecake
1.16M
57.8K
520
6mo ago
chefdwightsmith
Hot Chocolate–Soaked Chocolate Cake This cake borrows the soaking technique of tres leches and applies it to hot chocolate. With the magic ingredients of local milk, cream and butter the result is an extremely moist chocolate cake that absorbs a rich cocoa soak and finishes with a smooth chocolate ganache. Ingredients 3 large eggs 1 cup Ontario 2% milk ¾ cup unsalted Ontario butter, melted and slightly cooled 1 cup granulated sugar 1½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 tablespoon baking powder 1 teaspoon baking soda Method Preheat oven to 350°F (175°C). Butter and line a baking pan. In a large bowl, whisk eggs, milk, sugar, and melted butter until completely smooth. Place a fine-mesh sieve over the bowl and sift in flour, cocoa powder, baking powder, and baking soda. Whisk gently until the batter is smooth and lump-free. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. While the cake is still warm, poke holes evenly across the surface using a skewer or chopstick. Hot Chocolate Soak Ingredients 2 cups Ontario 2% milk 1 cup granulated sugar 1 cup unsweetened cocoa powder 2 tablespoons unsalted butter 1 teaspoon vanilla extract Method Combine milk, sugar, and cocoa powder in a saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until thick and glossy. Remove from heat and whisk in butter and vanilla until fully incorporated. Slowly pour the hot chocolate over the warm cake, allowing it to soak in gradually. Let the cake rest until all liquid has been absorbed. Chocolate Ganache Topping Ingredients 7 oz semi-dark chocolate, chopped (about 1¼ cups) ¾ cup heavy cream Method Add chocolate and cream to a stainless steel bowl. Place the bowl over a pot of gently simmering water. Stir occasionally until fully melted, smooth, and glossy. Pour or spread over the soaked cake and let set slightly before serving. Serve slightly warm or fully chilled. The cake should be intensely moist, rich, and almost pudding-like. #inspiredbydairy #easyrecipes #hotchocolatecake
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
2.83K
91
11mo 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
Oxtail Grilled Cheese When your late-night cravings meet a little Caribbean soul 🇯🇲🧀🔥. I ordered oxtail from my favorite local spot, and the rest of the items from my local NoFrills, through @doordash_ca, pulled it off the bone, and turned it into the most dangerous grilled cheese you’ll ever meet. Comfort food but make it proper. Ingredients Braised oxtail (ordered in from your local Caribbean spot on @doordash_ca) Brioche bread Cheddar cheese (shredded or sliced) Butter Order: DoorDash your favorite Caribbean oxtail. Gently warm it so the meat shreds easily. Shred: Pull the meat off the bone. Butter bread: Spread one side of each brioche slice with butter. Build: Unbuttered side down → cheddar → shredded oxtail → a little more cheddar → top with the second slice, buttered side out. Toast low & slow: Medium-low heat, heavy pan. Cook 3–4 min per side, pressing lightly until the bread is golden and the cheese is melted. Rest & slice: Let it sit 1 minute, then cut on the bias. Pro tip After searing, sprinkle a small handful of cheese directly in the pan, let it melt into a thin layer, then press your grilled cheese back onto it. Cook until crisped for a cheese-crusted finish. 🔥🧀 @nofrillsca #doordashpartner #easyrecipes
1.08M
2.60K
105
11mo ago
chefdwightsmith
Oxtail Grilled Cheese When your late-night cravings meet a little Caribbean soul 🇯🇲🧀🔥. I ordered oxtail from my favorite local spot, and the rest of the items from my local NoFrills, through @doordash_ca, pulled it off the bone, and turned it into the most dangerous grilled cheese you’ll ever meet. Comfort food but make it proper. Ingredients Braised oxtail (ordered in from your local Caribbean spot on @doordash_ca) Brioche bread Cheddar cheese (shredded or sliced) Butter Order: DoorDash your favorite Caribbean oxtail. Gently warm it so the meat shreds easily. Shred: Pull the meat off the bone. Butter bread: Spread one side of each brioche slice with butter. Build: Unbuttered side down → cheddar → shredded oxtail → a little more cheddar → top with the second slice, buttered side out. Toast low & slow: Medium-low heat, heavy pan. Cook 3–4 min per side, pressing lightly until the bread is golden and the cheese is melted. Rest & slice: Let it sit 1 minute, then cut on the bias. Pro tip After searing, sprinkle a small handful of cheese directly in the pan, let it melt into a thin layer, then press your grilled cheese back onto it. Cook until crisped for a cheese-crusted finish. 🔥🧀 @nofrillsca #doordashpartner #easyrecipes
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #easyrecipes #lasgana #torontochef
1.02M
69.9K
530
10mo ago
chefdwightsmith
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #easyrecipes #lasgana #torontochef
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or white cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #easyrecipes #scalloppotatoes
957K
32.6K
313
9mo ago
chefdwightsmith
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or white cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #easyrecipes #scalloppotatoes
Silky chocolate cream filling, a buttery Oreo crust, fluffy whipped cream, and a drizzle of rich caramel. It’s everything you want in a dessert—smooth, crunchy, creamy, and just sweet enough to keep you coming back for another bite. This one disappears fast, so don’t expect leftovers. Ingredients Oreo Crust: 24 Oreo cookies (with filling)
5 tbsp (70g) unsalted butter, melted Chocolate Filling: 3 large eggs
1/2 cup (100g) granulated sugar
1 cup Ontario whole milk
1 cup Ontario heavy cream
400g bittersweet or semi-sweet chocolate, finely chopped
1 tsp vanilla extract
1/4 tsp salt Topping: 1 cup Ontario heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Flaky sea salt, to finish
Caramel sauce, for drizzling Instructions 1. Make the Oreo Crust Preheat oven to 350°F (175°C).
Crush Oreos 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, Ontario milk, and Ontario 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 Ontario 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. #easyrecipes #torontochef #chocolatecreampie 

772K
26.0K
321
3w ago
chefdwightsmith
Silky chocolate cream filling, a buttery Oreo crust, fluffy whipped cream, and a drizzle of rich caramel. It’s everything you want in a dessert—smooth, crunchy, creamy, and just sweet enough to keep you coming back for another bite. This one disappears fast, so don’t expect leftovers. Ingredients Oreo Crust: 24 Oreo cookies (with filling)
5 tbsp (70g) unsalted butter, melted Chocolate Filling: 3 large eggs
1/2 cup (100g) granulated sugar
1 cup Ontario whole milk
1 cup Ontario heavy cream
400g bittersweet or semi-sweet chocolate, finely chopped
1 tsp vanilla extract
1/4 tsp salt Topping: 1 cup Ontario heavy cream
2 tbsp sugar
1/2 tsp vanilla extract
Flaky sea salt, to finish
Caramel sauce, for drizzling Instructions 1. Make the Oreo Crust Preheat oven to 350°F (175°C).
Crush Oreos 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, Ontario milk, and Ontario 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 Ontario 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. #easyrecipes #torontochef #chocolatecreampie 

The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works.
677K
40.0K
2.09K
2mo ago
chefdwightsmith
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works.

Dwight Smith (@chefdwightsmith) Instagram Stats & Analytics

Dwight Smith (@chefdwightsmith) has 1.12M Instagram followers with a 3.49% engagement rate over the past 12 months. Across 177 posts, Dwight Smith received 2.64M total likes and 76.5M impressions, averaging 14.9K 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 1.12M Instagram followers as of August 2026.
What is Dwight Smith's Instagram engagement rate?+
Dwight Smith's Instagram engagement rate is 3.49% over the last 12 months, based on 177 posts.
How many likes does Dwight Smith get on Instagram?+
Dwight Smith received 2.64M total likes across 177 posts in the last 12 months, averaging 14.9K likes per post.
How many Instagram impressions does Dwight Smith get?+
Dwight Smith's Instagram content generated 76.5M total impressions over the last 12 months.