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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
16.5M
897K
2.89K
4mo 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
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
6.90M
219K
1.83K
12mo 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
5.52M
110K
567
9mo 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
4.08M
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
3.67M
161K
1.79K
3w 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
774
48
1mo 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
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 @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 
2.88M
146K
613
1mo 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
2.70M
147K
872
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
10mo 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
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
1.95M
130K
699
12mo 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
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
10mo 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
52.5K
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
1.24M
44.8K
224
5mo 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
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
5.13K
133
11mo 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
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
57.9K
521
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
10mo 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
1.01M
69.8K
529
9mo 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

Dwight Smith (@chefdwightsmith) Instagram Stats & Analytics

Dwight Smith (@chefdwightsmith) has 1.12M Instagram followers with a 3.48% engagement rate over the past 12 months. Across 182 posts, Dwight Smith received 2.93M total likes and 85.7M impressions, averaging 16.1K 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 3.48% over the last 12 months, based on 182 posts.
How many likes does Dwight Smith get on Instagram?+
Dwight Smith received 2.93M total likes across 182 posts in the last 12 months, averaging 16.1K likes per post.
How many Instagram impressions does Dwight Smith get?+
Dwight Smith's Instagram content generated 85.7M total impressions over the last 12 months.