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Last Year02/21/25 - 02/21/26
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31.3K
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140K
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1.49K
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43
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0.990%
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$323K
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#HORMELChiliPartner Alright now… y’all know I love bold flavor, and @HORMEL®️ Chili No Beans brought it ALL. These plantain fries? Next level and perfect for gameday. Ingredients 15 oz. Hormel Chili no beans 3 Green plantains 4 Garlic cloves 2 cup Water 2 tsp salt 1 ripe mango, diced small ¼ cup red onion, finely diced 2 tablespoons fresh cilantro, chopped ½ jalapeño, diced 2 tomato, diced Juice of ½ lime Pinch of salt Nacho queso cheese 1 Jalapeno, sliced Sour cream
5.46M
4.09K
37
1mo ago
brandongouveia
#HORMELChiliPartner Alright now… y’all know I love bold flavor, and @HORMEL®️ Chili No Beans brought it ALL. These plantain fries? Next level and perfect for gameday. Ingredients 15 oz. Hormel Chili no beans 3 Green plantains 4 Garlic cloves 2 cup Water 2 tsp salt 1 ripe mango, diced small ¼ cup red onion, finely diced 2 tablespoons fresh cilantro, chopped ½ jalapeño, diced 2 tomato, diced Juice of ½ lime Pinch of salt Nacho queso cheese 1 Jalapeno, sliced Sour cream
#ALDIPartner This Cajun Chicken Pot Pie is packed with flavor, made with @ALDI USA staples. It’s guaranteed to be a hit at any gathering this holiday season 🥧🔥 That’s why I always shop my local ALDI here in LA, so I can actually afford the holiday I want. Cajun Chicken Pot Pie Cajun Chicken Filling 4 tbsp Countryside Creamery Butter 1 tbsp Premium Sicilian Extra Virgin Olive Oil 2 lb Simply Nature Organic Chicken Breasts, diced 1 ½ tbsp Cajun seasoning blend (see below) 1 small onion, diced 1 cup carrots, diced 1 red bell pepper, diced 3 celery stalks, diced 4 cloves garlic, minced ⅓ cup Baker’s Corner flour 2 cups Simply Nature Organic Chicken Broth ½ cup Friendly Farms Heavy Cream ½ cup Simply Nature Organic Frozen Peas Burman’s Hot Sauce, to taste Cajun Seasoning Blend 2 tbsp Stonemill Paprika 2 tbsp Stonemill Garlic Powder 2 tbsp Stonemill Onion Powder 1 tbsp Stonemill Garlic Salt with Dried Parsley 2 tbsp Stonemill Italian Seasoning 1 tsp Stonemill Cayenne Pepper
4.91M
28.7K
137
3mo ago
brandongouveia
#ALDIPartner This Cajun Chicken Pot Pie is packed with flavor, made with @ALDI USA staples. It’s guaranteed to be a hit at any gathering this holiday season 🥧🔥 That’s why I always shop my local ALDI here in LA, so I can actually afford the holiday I want. Cajun Chicken Pot Pie Cajun Chicken Filling 4 tbsp Countryside Creamery Butter 1 tbsp Premium Sicilian Extra Virgin Olive Oil 2 lb Simply Nature Organic Chicken Breasts, diced 1 ½ tbsp Cajun seasoning blend (see below) 1 small onion, diced 1 cup carrots, diced 1 red bell pepper, diced 3 celery stalks, diced 4 cloves garlic, minced ⅓ cup Baker’s Corner flour 2 cups Simply Nature Organic Chicken Broth ½ cup Friendly Farms Heavy Cream ½ cup Simply Nature Organic Frozen Peas Burman’s Hot Sauce, to taste Cajun Seasoning Blend 2 tbsp Stonemill Paprika 2 tbsp Stonemill Garlic Powder 2 tbsp Stonemill Onion Powder 1 tbsp Stonemill Garlic Salt with Dried Parsley 2 tbsp Stonemill Italian Seasoning 1 tsp Stonemill Cayenne Pepper
Sweet, spicy, and crunchy; meet my sweet heat crunch dog! #BushsBeanPartner Topped with avocado cilantro sauce, crispy onions & beef bacon bits, and leveled up with @Bush’s Beans for the ultimate game day main. You’ll be the star of any tailgate this season Ingredients For the Hot Dog: 4 chicken sausages, cross-hatched 4 hot dog buns, toasted 1 can Bush’s Grillin’ Beans with Mike's Hot Honey 1 pack of beef bacon, cooked until crispy and chopped or already made bits For Crispy Fried Onions: 2 large onions, thinly sliced 1 cup buttermilk 1–2 tsp hot sauce Dredge: ¾ cup all-purpose flour ¼ cup cornstarch 1 tbsp garlic powder 1 tbsp onion powder ½ tbsp chili powder ½ tbsp smoked paprika Salt & pepper Canola oil, for frying For Avocado-Jalapeño-Cilantro Sauce: ½ cup mayonnaise 3 cups lightly packed fresh cilantro (mostly leaves; small stems ok) 1 medium jalapeño, seeds and membranes removed but reserved, roughly chopped 4 cloves garlic, roughly chopped Juice of 2 limes Sea salt, to taste Fresh cilantro leaves, for garnish
858K
9.28K
40
3mo ago
brandongouveia
Sweet, spicy, and crunchy; meet my sweet heat crunch dog! #BushsBeanPartner Topped with avocado cilantro sauce, crispy onions & beef bacon bits, and leveled up with @Bush’s Beans for the ultimate game day main. You’ll be the star of any tailgate this season Ingredients For the Hot Dog: 4 chicken sausages, cross-hatched 4 hot dog buns, toasted 1 can Bush’s Grillin’ Beans with Mike's Hot Honey 1 pack of beef bacon, cooked until crispy and chopped or already made bits For Crispy Fried Onions: 2 large onions, thinly sliced 1 cup buttermilk 1–2 tsp hot sauce Dredge: ¾ cup all-purpose flour ¼ cup cornstarch 1 tbsp garlic powder 1 tbsp onion powder ½ tbsp chili powder ½ tbsp smoked paprika Salt & pepper Canola oil, for frying For Avocado-Jalapeño-Cilantro Sauce: ½ cup mayonnaise 3 cups lightly packed fresh cilantro (mostly leaves; small stems ok) 1 medium jalapeño, seeds and membranes removed but reserved, roughly chopped 4 cloves garlic, roughly chopped Juice of 2 limes Sea salt, to taste Fresh cilantro leaves, for garnish
Crispy, cheesy, and packed with flavor this Salmon O’Fish is on another level! Stacked on a buttery brioche bun with pepper jack and herb tartar sauce, #ad all seasoned to perfection with @McCormick Spices I’m so hooked Flavor Maker blend.
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410
12
8mo ago
brandongouveia
Crispy, cheesy, and packed with flavor this Salmon O’Fish is on another level! Stacked on a buttery brioche bun with pepper jack and herb tartar sauce, #ad all seasoned to perfection with @McCormick Spices I’m so hooked Flavor Maker blend.
#ad Caramelized onions, melty cheese, and spinach all rolled up in a perfectly seasoned flank steak. Made even better with @McCormick Spices Taste that’s im-peck-able Flavor Maker blend. Ingredients Flank Steak Pinwheels 2 lbs flank steak, pounded thin 2 tbsp McCormick Taste That’s Impeccable seasoning (plus extra for sprinkling after rolling) 2 cups baby spinach 4–6 slices spicy cheddar cheese (or enough to cover the steak) Butcher’s twine / skewers (for securing) Caramelized Onions 1 large onion, thinly sliced 2 sprigs fresh thyme, leaves only 1 tsp McCormick Taste That’s Impeccable seasoning 1 tsp kosher salt 1 tbsp olive oil or butter Instructions 1. Caramelize the Onions Heat oil or butter in a skillet over medium-low heat. 2.Add sliced onions, thyme, salt, and Taste That’s Impeccable seasoning. 3.Cook slowly, stirring often, for 20–25 minutes until golden and soft. Set aside. 4.Prepare the Garlic Butter. Mix softened butter with garlic, parsley, salt, and chili flakes if using. Set aside or refrigerate until ready to use. 5.Assemble the Pinwheels Lay out the pounded flank steak on a large board. Season both sides with Taste That’s Impeccable. 6.Spread caramelized onions evenly over the steak. Layer with baby spinach and spicy cheddar slices. 7.Roll the steak up tightly (like a jelly roll), starting from the shorter side. 8.Secure with butcher’s twine or toothpicks at 1–1.5 inch intervals. Slice into 1.5–2 inch thick pinwheels. 9.Sprinkle with a little extra seasoning on the cut sides. 10.Grill over medium-high heat 3–4 minutes per side, until medium-rare to medium. 11.Top each pinwheel with a dollop of garlic butter while hot so it melts right in. 12.Enjoy with your fav sauce!
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7mo ago
brandongouveia
#ad Caramelized onions, melty cheese, and spinach all rolled up in a perfectly seasoned flank steak. Made even better with @McCormick Spices Taste that’s im-peck-able Flavor Maker blend. Ingredients Flank Steak Pinwheels 2 lbs flank steak, pounded thin 2 tbsp McCormick Taste That’s Impeccable seasoning (plus extra for sprinkling after rolling) 2 cups baby spinach 4–6 slices spicy cheddar cheese (or enough to cover the steak) Butcher’s twine / skewers (for securing) Caramelized Onions 1 large onion, thinly sliced 2 sprigs fresh thyme, leaves only 1 tsp McCormick Taste That’s Impeccable seasoning 1 tsp kosher salt 1 tbsp olive oil or butter Instructions 1. Caramelize the Onions Heat oil or butter in a skillet over medium-low heat. 2.Add sliced onions, thyme, salt, and Taste That’s Impeccable seasoning. 3.Cook slowly, stirring often, for 20–25 minutes until golden and soft. Set aside. 4.Prepare the Garlic Butter. Mix softened butter with garlic, parsley, salt, and chili flakes if using. Set aside or refrigerate until ready to use. 5.Assemble the Pinwheels Lay out the pounded flank steak on a large board. Season both sides with Taste That’s Impeccable. 6.Spread caramelized onions evenly over the steak. Layer with baby spinach and spicy cheddar slices. 7.Roll the steak up tightly (like a jelly roll), starting from the shorter side. 8.Secure with butcher’s twine or toothpicks at 1–1.5 inch intervals. Slice into 1.5–2 inch thick pinwheels. 9.Sprinkle with a little extra seasoning on the cut sides. 10.Grill over medium-high heat 3–4 minutes per side, until medium-rare to medium. 11.Top each pinwheel with a dollop of garlic butter while hot so it melts right in. 12.Enjoy with your fav sauce!
#AD Made a bomb salmon sandwich with @King Oscar Seafood USA skinless & boneless Atlantic salmon — farm-raised in Norway and packed in 100% olive oil. Creamy, herby, sweet and yeah, I threw some fried plantains on it. #TinnedFish Full recipe below Ingredients For the salmon mixture: 4 cans King Oscar Skinless & Boneless Atlantic Salmon in Olive Oil, lightly drained ⅓ cup mayo Juice and zest of 1 lime 1 tbsp Dijon mustard ½ shallot, finely diced 3 scallions, chopped 2 Thai chili peppers, finely chopped (adjust to heat preference) ¼ cup fresh cilantro, chopped 2 tbsp fresh dill, chopped 1 tsp allspice Salt, to taste For the plantains: 1 ripe sweet plantain Neutral oil, for shallow frying Pinch of salt Sandwich assembly: 4 slices sourdough bread Mayo (for toasting the bread) 2 tbsp store-bought tomato pesto ½ avocado, thinly sliced Fresh tomatoes, sliced Fresh cilantro and dill (for garnish) INSTRUCTIONS 1.In a large bowl, combine the drained King Oscar salmon, mayo, lime juice and zest, Dijon mustard, shallot, scallions, Thai chili, cilantro, dill, allspice, and salt. 2:Mix gently to combine, keeping some texture in the salmon. 3.Slice the plantain in half crosswise, then cut each half into thin strips lengthwise. Shallow fry in neutral oil over medium heat until golden and lightly crisped. Drain on paper towels and sprinkle with a pinch of salt. 4.Spread a thin layer of mayo on the outside of each slice of sourdough and toast in a pan or on a griddle until golden and crispy. 5.Spread tomato pesto on the inside of one slice of toasted sourdough. 6.Layer on avocado slices, generous scoops of the salmon mixture, sliced tomatoes, and 2–3 fried plantain strips. 7.Top with fresh cilantro and dill, then finish with the second slice of sourdough. 8.Serve immediately and enjoy — it’s bold, fresh, and full of texture.
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351
6
8mo ago
brandongouveia
#AD Made a bomb salmon sandwich with @King Oscar Seafood USA skinless & boneless Atlantic salmon — farm-raised in Norway and packed in 100% olive oil. Creamy, herby, sweet and yeah, I threw some fried plantains on it. #TinnedFish Full recipe below Ingredients For the salmon mixture: 4 cans King Oscar Skinless & Boneless Atlantic Salmon in Olive Oil, lightly drained ⅓ cup mayo Juice and zest of 1 lime 1 tbsp Dijon mustard ½ shallot, finely diced 3 scallions, chopped 2 Thai chili peppers, finely chopped (adjust to heat preference) ¼ cup fresh cilantro, chopped 2 tbsp fresh dill, chopped 1 tsp allspice Salt, to taste For the plantains: 1 ripe sweet plantain Neutral oil, for shallow frying Pinch of salt Sandwich assembly: 4 slices sourdough bread Mayo (for toasting the bread) 2 tbsp store-bought tomato pesto ½ avocado, thinly sliced Fresh tomatoes, sliced Fresh cilantro and dill (for garnish) INSTRUCTIONS 1.In a large bowl, combine the drained King Oscar salmon, mayo, lime juice and zest, Dijon mustard, shallot, scallions, Thai chili, cilantro, dill, allspice, and salt. 2:Mix gently to combine, keeping some texture in the salmon. 3.Slice the plantain in half crosswise, then cut each half into thin strips lengthwise. Shallow fry in neutral oil over medium heat until golden and lightly crisped. Drain on paper towels and sprinkle with a pinch of salt. 4.Spread a thin layer of mayo on the outside of each slice of sourdough and toast in a pan or on a griddle until golden and crispy. 5.Spread tomato pesto on the inside of one slice of toasted sourdough. 6.Layer on avocado slices, generous scoops of the salmon mixture, sliced tomatoes, and 2–3 fried plantain strips. 7.Top with fresh cilantro and dill, then finish with the second slice of sourdough. 8.Serve immediately and enjoy — it’s bold, fresh, and full of texture.
It’s hosting season, so I’m here to get y’all right with the coziest, most delicious pot pie recipes! I Brought The Pot Pie Ep. 1: Creamy Garlic Parmesan Chicken topped with a buttery parmesan biscuit. Subscribe to my Substack ( link in bio) it’s all waiting for you! 🙏🏾
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325
4mo ago
brandongouveia
It’s hosting season, so I’m here to get y’all right with the coziest, most delicious pot pie recipes! I Brought The Pot Pie Ep. 1: Creamy Garlic Parmesan Chicken topped with a buttery parmesan biscuit. Subscribe to my Substack ( link in bio) it’s all waiting for you! 🙏🏾
#ALDIPartner Homemade Hibachi Bowls hit every craving: juicy steak, tender salmon, garlicky fried rice, and that creamy yum yum sauce! And yup, everything came from @ALDI USA . ALDI has the lowest prices of any national grocery store, so you already know I stocked up without breaking the bank. Marinade Ingredients: ¼ cup Specially Selected Premium Sicilian Extra Virgin Olive Oil 5 garlic cloves, minced ½ cup Burman’s Soy Sauce ¼ cup Baker’s Corner Brown Sugar 2 tbsp Stonemill Original Salt-Free Seasoning Blend Steak & Salmon Skewers Ingredients: 1 pack Fresh, Never Frozen Atlantic Salmon Portions, skin removed (cut into chunks) 1 pack ALDI Premium Beef Strip Steak (cut into chunks) 1 zucchini, sliced into thick rounds 1 red onion, cut into thick chunks 1 bag mini sweet peppers, chopped into large pieces Wooden skewers (soak 15–30 mins if grilling) Instructions: 1.Make the marinade: Mix olive oil, soy sauce, brown sugar, minced garlic, and seasoning blend in a bowl. 2.Marinate: Toss salmon and steak pieces in the marinade. 3.Assemble skewers: Alternate meat, zucchini, red onion, and sweet peppers on skewers. 4.Cook: Grill or pan-sear skewers on medium-high heat, turning occasionally until cooked through and nicely charred (about 8–10 minutes). 🍚 Garlic Fried Rice Ingredients: 1 pouch (8.8 oz) Earthly Grains Jasmine Rice, cooked and cooled ½ small onion, finely diced 6 garlic cloves, minced 3 tsp Burman’s Soy Sauce ¼ cup green onions, chopped Oil for cooking (use same olive oil if desired) Instructions: 1.Heat oil in a skillet over medium heat. 2.Sauté onions and garlic until fragrant and lightly golden. 3.Add rice and soy sauce. Stir-fry until evenly coated and heated through. 4.Mix in green onions. Serve hot. Yum Yum Sauce Ingredients: 1 cup Burman’s Mayo ½ cup Burman’s Ketchup Juice of 1 lime ½ tbsp garlic powder (Stonemill or Simply Nature) 2 tsp paprika (Stonemill or Simply Nature) Salt to taste Instructions: 1.Whisk all ingredients together in a bowl until smooth. 2.Taste and adjust salt or lime as needed. 3.Chill until ready to serve. To Serve: Layer your bowl with garlic fried rice, top with grilled skewers, drizzle with sauce, and enjoy!
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3.36K
13
6mo ago
brandongouveia
#ALDIPartner Homemade Hibachi Bowls hit every craving: juicy steak, tender salmon, garlicky fried rice, and that creamy yum yum sauce! And yup, everything came from @ALDI USA . ALDI has the lowest prices of any national grocery store, so you already know I stocked up without breaking the bank. Marinade Ingredients: ¼ cup Specially Selected Premium Sicilian Extra Virgin Olive Oil 5 garlic cloves, minced ½ cup Burman’s Soy Sauce ¼ cup Baker’s Corner Brown Sugar 2 tbsp Stonemill Original Salt-Free Seasoning Blend Steak & Salmon Skewers Ingredients: 1 pack Fresh, Never Frozen Atlantic Salmon Portions, skin removed (cut into chunks) 1 pack ALDI Premium Beef Strip Steak (cut into chunks) 1 zucchini, sliced into thick rounds 1 red onion, cut into thick chunks 1 bag mini sweet peppers, chopped into large pieces Wooden skewers (soak 15–30 mins if grilling) Instructions: 1.Make the marinade: Mix olive oil, soy sauce, brown sugar, minced garlic, and seasoning blend in a bowl. 2.Marinate: Toss salmon and steak pieces in the marinade. 3.Assemble skewers: Alternate meat, zucchini, red onion, and sweet peppers on skewers. 4.Cook: Grill or pan-sear skewers on medium-high heat, turning occasionally until cooked through and nicely charred (about 8–10 minutes). 🍚 Garlic Fried Rice Ingredients: 1 pouch (8.8 oz) Earthly Grains Jasmine Rice, cooked and cooled ½ small onion, finely diced 6 garlic cloves, minced 3 tsp Burman’s Soy Sauce ¼ cup green onions, chopped Oil for cooking (use same olive oil if desired) Instructions: 1.Heat oil in a skillet over medium heat. 2.Sauté onions and garlic until fragrant and lightly golden. 3.Add rice and soy sauce. Stir-fry until evenly coated and heated through. 4.Mix in green onions. Serve hot. Yum Yum Sauce Ingredients: 1 cup Burman’s Mayo ½ cup Burman’s Ketchup Juice of 1 lime ½ tbsp garlic powder (Stonemill or Simply Nature) 2 tsp paprika (Stonemill or Simply Nature) Salt to taste Instructions: 1.Whisk all ingredients together in a bowl until smooth. 2.Taste and adjust salt or lime as needed. 3.Chill until ready to serve. To Serve: Layer your bowl with garlic fried rice, top with grilled skewers, drizzle with sauce, and enjoy!
What’s For Dinner Tonight Ep. 5 Creamy Tuscan Chicken Pop Tart Flaky puff pastry stuffed with rich Tuscan chicken is definitely a cozy comforting dinner! Adding recipe below 👇🏾 Subscribe to my substack for more fire recipes! Ingredients Servings 3 2 Tbsp extra-virgin olive oil 5 boneless, skinless chicken thighs 2 tsp kosher salt 2 tsp freshly ground black pepper 1 ½ Tbsp Italian seasoning 1 Tbsp smoked paprika 1 Tbsp Weber roasted garlic herb seasoning -Tuscan Sauce 4 Tbsp unsalted butter 5 cloves garlic, minced ½ onion, diced 1 cup sun-dried tomatoes, chopped ¾ cup heavy cream 2 cups baby spinach 1 cup grated Parmesan cheese ½ Tbsp smoked paprika ¼ tsp cayenne pepper (optional, for heat) Salt to taste Assembly 1 sheet puff pastry (cut in half, makes 1 medium pop tart) ⅓ cup shredded mozzarella cheese (per pop tart) 1 egg, beaten (for egg wash) Garlic butter (for brushing after baking) can by storebought! For Baking Parchment paper + baking sheet Instructions 1.Heat olive oil in a skillet over medium-high heat. 2.Season chicken thighs with salt, pepper, Italian seasoning, smoked paprika, and garlic herb seasoning. 3.Sear 4–5 minutes per side until golden brown and cooked through. 4.Remove from the pan,, then chop into small bite-sized pieces. 5.You can do this in the same skillet, melt butter. Add garlic and onion, sauté until fragrant. 6.Stir in sun-dried tomatoes, then pour in heavy cream. Simmer gently for 2–3 minutes. 7.Add spinach and cook until wilted. Stir in Parmesan, smoked paprika, and cayenne. Mix until creamy and smooth. 8.Add chopped chicken back into the sauce, coating evenly. 7.Preheat the oven to 380°F (190°C). Line a baking sheet with parchment. 10.Roll out the puff pastry and cut in half. Place one piece on the prepared sheet. 11.Spoon a thin layer of creamy Tuscan chicken in the center (don’t overfill). 12.Sprinkle it with mozzarella. 13.Top with another rectangle of puff pastry. Use a fork to crimp the edges. 14.Lightly score the top with a crosshatch pattern and brush with egg wash. 15.Bake for about 20 minutes, or until the pastry is puffed and golden brown. 16.Brush hot pop tart with garlic butter. Let cool slightly before cutting. Enjoy!
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3mo ago
brandongouveia
What’s For Dinner Tonight Ep. 5 Creamy Tuscan Chicken Pop Tart Flaky puff pastry stuffed with rich Tuscan chicken is definitely a cozy comforting dinner! Adding recipe below 👇🏾 Subscribe to my substack for more fire recipes! Ingredients Servings 3 2 Tbsp extra-virgin olive oil 5 boneless, skinless chicken thighs 2 tsp kosher salt 2 tsp freshly ground black pepper 1 ½ Tbsp Italian seasoning 1 Tbsp smoked paprika 1 Tbsp Weber roasted garlic herb seasoning -Tuscan Sauce 4 Tbsp unsalted butter 5 cloves garlic, minced ½ onion, diced 1 cup sun-dried tomatoes, chopped ¾ cup heavy cream 2 cups baby spinach 1 cup grated Parmesan cheese ½ Tbsp smoked paprika ¼ tsp cayenne pepper (optional, for heat) Salt to taste Assembly 1 sheet puff pastry (cut in half, makes 1 medium pop tart) ⅓ cup shredded mozzarella cheese (per pop tart) 1 egg, beaten (for egg wash) Garlic butter (for brushing after baking) can by storebought! For Baking Parchment paper + baking sheet Instructions 1.Heat olive oil in a skillet over medium-high heat. 2.Season chicken thighs with salt, pepper, Italian seasoning, smoked paprika, and garlic herb seasoning. 3.Sear 4–5 minutes per side until golden brown and cooked through. 4.Remove from the pan,, then chop into small bite-sized pieces. 5.You can do this in the same skillet, melt butter. Add garlic and onion, sauté until fragrant. 6.Stir in sun-dried tomatoes, then pour in heavy cream. Simmer gently for 2–3 minutes. 7.Add spinach and cook until wilted. Stir in Parmesan, smoked paprika, and cayenne. Mix until creamy and smooth. 8.Add chopped chicken back into the sauce, coating evenly. 7.Preheat the oven to 380°F (190°C). Line a baking sheet with parchment. 10.Roll out the puff pastry and cut in half. Place one piece on the prepared sheet. 11.Spoon a thin layer of creamy Tuscan chicken in the center (don’t overfill). 12.Sprinkle it with mozzarella. 13.Top with another rectangle of puff pastry. Use a fork to crimp the edges. 14.Lightly score the top with a crosshatch pattern and brush with egg wash. 15.Bake for about 20 minutes, or until the pastry is puffed and golden brown. 16.Brush hot pop tart with garlic butter. Let cool slightly before cutting. Enjoy!
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
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4mo ago
brandongouveia
What’s For Dinner Tonight? Ep. 3 Sticky, sweet, and a little spicy Maple Soy Air Fryer Chicken Thighs for dinner tonight! INGREDIENTS Chicken & Marinade 2 lb boneless, skinless chicken thighs 1 lemon, zested ⅛ cup soy sauce ¼ cup maple syrup 1 tbsp garlic powder 1 tbsp smoked paprika Glaze 2 tbsp butter 4 cloves garlic, minced ½ cup maple syrup ⅓ cup soy sauce 2 tbsp rice vinegar 3 tsp Momofuku chili oil 1 tsp cornstarch + 2 tbsp water (slurry) INSTRUCTIONS 1.In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well. 2.Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp). 3.Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy. 4.Baste & finish: Add cooked chicken thighs to the glaze, toss to coat, 5.Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!
WING LAB DAY 2. JALAPENO DILL RANCH WINGS If you love heat, tang, and that herby ranch moment… These are defn for you. Full recipe link in bio on my substack.
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7.99K
45
2w ago
brandongouveia
WING LAB DAY 2. JALAPENO DILL RANCH WINGS If you love heat, tang, and that herby ranch moment… These are defn for you. Full recipe link in bio on my substack.
If I had a café, these Plantain Donuts would definitely be on the menu! 🍩 Subscribe to my substack for the full recipe!
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11.2K
322
4mo ago
brandongouveia
If I had a café, these Plantain Donuts would definitely be on the menu! 🍩 Subscribe to my substack for the full recipe!
Perfect holiday side dish alert! These are my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe’s live on my Substack, make sure you subscribe so you don’t miss out! 🤎🤎
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1.46K
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3mo ago
brandongouveia
Perfect holiday side dish alert! These are my Creamy Smoked Gouda & Beef Bacon Potatoes seriously addictive, and you’re going to LOVE them. Recipe’s live on my Substack, make sure you subscribe so you don’t miss out! 🤎🤎
Curry Chicken pot pie with a flaky patty crust! #currychicken #potpie #flavor -INGREDIENTS 3 ½ cups AP flour 2 ½ tsp kosher salt 1 tbsp brown  sugar 1 tbsp Jamaican curry powder ½ tbsp turmeric powder 1 cup unsalted butter, grated 1 cup ice cold water For the curry filling  1 ½ lb chicken thighs, skinless and boneless  ½ tbsp allspice   1 tsp cumin 1 tsp salt 1 tsp black pepper  ½ tbsp  chicken bouillon  ½ tbsp garlic powder  1 tsp  ground cumin  1 ½ tbsp curry powder, split  1 cup coconut milk ½ cup water, optional  ½ scotch bonnet pepper, diced  ½ red onion, diced  1 red bell pepper, diced  4 scallions sliced  4 sprigs Fresh thyme 4 garlic cloves, minced  1 medium carrot small  diced 1 yukon gold potato diced 1.In a large bowl, mix the flour, salt, brown sugar, curry powder, and turmeric powder. 2.Add ½ cup of the grated butter and mix with your fingers. 3.Gradually add the ice-cold water, until the dough comes together. 4.Wrap the dough, and refrigerate for 30 minutes. 5.In a bowl, combine the chicken with allspice, cumin, salt, black pepper, chicken bouillon, garlic powder, ½ tablespoon of curry powder, and ground cumin. Mix well. 6.Heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining 1 tablespoon of curry powder and toast on low heat for 1 minute.  7.Brown the chicken on all sides. 8.In the same skillet, add the onion, red bell pepper, scallions, garlic, thyme, and scotch bonnet pepper. 9. Add in the coconut milk, and water (if needed). Stir to combine.  10.Next add in carrot, and potato. Cover and simmer on low heat for 30 minutes. 11.Preheat your oven to 375°F. 12. Roll out the chilled dough on a floured surface. Add the remaining ½ cup butter in the center and fold the sides in and roll out dough again. 13.Cut circles slightly larger than the ramekins for the top crusts. 14.Fill each ramekin with the curry chicken mixture. 15. Place the dough circle over each ramekin, pressing the edges over .  16. Brush the tops with an egg wash for a golden crust. 17. Place the ramekins on a baking sheet and bake for 30 minutes, or until the crust is golden brown and flaky. 18. Let cool slightly before serving. Enjoy!
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11mo ago
brandongouveia
Curry Chicken pot pie with a flaky patty crust! #currychicken #potpie #flavor -INGREDIENTS 3 ½ cups AP flour 2 ½ tsp kosher salt 1 tbsp brown  sugar 1 tbsp Jamaican curry powder ½ tbsp turmeric powder 1 cup unsalted butter, grated 1 cup ice cold water For the curry filling  1 ½ lb chicken thighs, skinless and boneless  ½ tbsp allspice   1 tsp cumin 1 tsp salt 1 tsp black pepper  ½ tbsp  chicken bouillon  ½ tbsp garlic powder  1 tsp  ground cumin  1 ½ tbsp curry powder, split  1 cup coconut milk ½ cup water, optional  ½ scotch bonnet pepper, diced  ½ red onion, diced  1 red bell pepper, diced  4 scallions sliced  4 sprigs Fresh thyme 4 garlic cloves, minced  1 medium carrot small  diced 1 yukon gold potato diced 1.In a large bowl, mix the flour, salt, brown sugar, curry powder, and turmeric powder. 2.Add ½ cup of the grated butter and mix with your fingers. 3.Gradually add the ice-cold water, until the dough comes together. 4.Wrap the dough, and refrigerate for 30 minutes. 5.In a bowl, combine the chicken with allspice, cumin, salt, black pepper, chicken bouillon, garlic powder, ½ tablespoon of curry powder, and ground cumin. Mix well. 6.Heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining 1 tablespoon of curry powder and toast on low heat for 1 minute.  7.Brown the chicken on all sides. 8.In the same skillet, add the onion, red bell pepper, scallions, garlic, thyme, and scotch bonnet pepper. 9. Add in the coconut milk, and water (if needed). Stir to combine.  10.Next add in carrot, and potato. Cover and simmer on low heat for 30 minutes. 11.Preheat your oven to 375°F. 12. Roll out the chilled dough on a floured surface. Add the remaining ½ cup butter in the center and fold the sides in and roll out dough again. 13.Cut circles slightly larger than the ramekins for the top crusts. 14.Fill each ramekin with the curry chicken mixture. 15. Place the dough circle over each ramekin, pressing the edges over .  16. Brush the tops with an egg wash for a golden crust. 17. Place the ramekins on a baking sheet and bake for 30 minutes, or until the crust is golden brown and flaky. 18. Let cool slightly before serving. Enjoy!
Red pepper chimichurri wings… man listen Air-fried, extra crispy, no grease. Bright, herby, garlicky sauce all over. Full recipe on my Substack.
33.1K
3.83K
22
2w ago
brandongouveia
Red pepper chimichurri wings… man listen Air-fried, extra crispy, no grease. Bright, herby, garlicky sauce all over. Full recipe on my Substack.
I Brought the Pot Pie Ep.2 Coconut Curry Seafood Pot Pie Flaky puff pastry on top with a rich, creamy, coconut curry seafood filling underneath this one right here is comfort food with crazy flavor, If you’re a seafood lover this one is defn for you full recipe on my substack!
27.5K
2.58K
32
3mo ago
brandongouveia
I Brought the Pot Pie Ep.2 Coconut Curry Seafood Pot Pie Flaky puff pastry on top with a rich, creamy, coconut curry seafood filling underneath this one right here is comfort food with crazy flavor, If you’re a seafood lover this one is defn for you full recipe on my substack!
Honey Jerk Turkey Wings It’s that season y’all! If you’re looking for fall-off-the-bone, saucy, sticky turkey wings this is the one! Recipe below and also will be on my substack please subscribe link in bio! Ingredients 4 lb turkey wings 3 bell peppers, sliced 1 onion, sliced 4 sprigs thyme 5 garlic cloves, smashed 2 tbsp garlic powder 1 tbsp smoked paprika 2 tsp salt 2 tsp black pepper 2 tbsp Grace Hot Jerk Marinade 4 tbsp light brown sugar 4 tbsp unsalted butter Injection Marinade 1 cup chicken stock ½ cup melted butter ½ lemon, juiced 1 tbsp blackened seasoning Honey Jerk Glaze 1 ½ cup honey 3 tbsp jerk marinade 3 tbsp rice wine vinegar Instructions 1. Prep the wings: Wash turkey wings well and pat dry. Separate into wingettes and drumettes. 2.Make the injection marinade: In a bowl or measuring cup, whisk together chicken stock, melted butter, lemon juice, and blackened seasoning. Using a large syringe, inject each wing insert the needle fully, then slowly pull back as you press down. 3.Season: Add injected wings to a large bowl. Season with jerk marinade, garlic powder, smoked paprika, salt, black pepper, brown sugar, sliced onions, bell peppers, and thyme. Toss well to coat. 4.Bake: Preheat oven to 400°F. Place veggies on the bottom of a baking dish and arrange turkey wings on top. Add 4 tbsp unsalted butter, cover with foil, and bake for 1 hour 20 minutes. 5.Make the glaze: In a bowl, whisk together honey, jerk marinade, and rice wine vinegar. 6.Optional Step:Reduce & glaze: When the wings are tender, uncover and carefully pour off any excess liquid. Simmer it down in a saucepan until slightly thickened, then whisk it into the honey jerk glaze. Brush the glaze over the wings. 7.Finish: Increase oven temp to 425°F and bake uncovered for 30–40 minutes, until browned, sticky, and caramelized. 8.Serve: Garnish with fresh thyme and dig in these are perfect for the holidays, y’all. Tap in!
20.8K
1.04K
27
3mo ago
brandongouveia
Honey Jerk Turkey Wings It’s that season y’all! If you’re looking for fall-off-the-bone, saucy, sticky turkey wings this is the one! Recipe below and also will be on my substack please subscribe link in bio! Ingredients 4 lb turkey wings 3 bell peppers, sliced 1 onion, sliced 4 sprigs thyme 5 garlic cloves, smashed 2 tbsp garlic powder 1 tbsp smoked paprika 2 tsp salt 2 tsp black pepper 2 tbsp Grace Hot Jerk Marinade 4 tbsp light brown sugar 4 tbsp unsalted butter Injection Marinade 1 cup chicken stock ½ cup melted butter ½ lemon, juiced 1 tbsp blackened seasoning Honey Jerk Glaze 1 ½ cup honey 3 tbsp jerk marinade 3 tbsp rice wine vinegar Instructions 1. Prep the wings: Wash turkey wings well and pat dry. Separate into wingettes and drumettes. 2.Make the injection marinade: In a bowl or measuring cup, whisk together chicken stock, melted butter, lemon juice, and blackened seasoning. Using a large syringe, inject each wing insert the needle fully, then slowly pull back as you press down. 3.Season: Add injected wings to a large bowl. Season with jerk marinade, garlic powder, smoked paprika, salt, black pepper, brown sugar, sliced onions, bell peppers, and thyme. Toss well to coat. 4.Bake: Preheat oven to 400°F. Place veggies on the bottom of a baking dish and arrange turkey wings on top. Add 4 tbsp unsalted butter, cover with foil, and bake for 1 hour 20 minutes. 5.Make the glaze: In a bowl, whisk together honey, jerk marinade, and rice wine vinegar. 6.Optional Step:Reduce & glaze: When the wings are tender, uncover and carefully pour off any excess liquid. Simmer it down in a saucepan until slightly thickened, then whisk it into the honey jerk glaze. Brush the glaze over the wings. 7.Finish: Increase oven temp to 425°F and bake uncovered for 30–40 minutes, until browned, sticky, and caramelized. 8.Serve: Garnish with fresh thyme and dig in these are perfect for the holidays, y’all. Tap in!
Don’t have a smoker? My Instant Pot Peach BBQ Brisket brings that flavor no smoker needed, and it’s perfect for summertime! 🍑🔥 Full recipe now live at instantpot! 💸 Want to win big? Here’s how to enter the #IPChefofTheYear contest: 1.Create your own original Instant Pot brunch recipe 2.Snap a photo or film a quick video with your Instant Pot 3.Post your recipe (include ingredients + steps) on Instagram, TikTok, or in the Instant Pot Facebook Community 4.Tag @instantpotofficial and use #IPChefofTheYear 5. Follow both @Instant Pot and @ButcherBox 🎁 Prizes include: – $250 cash – A ButcherBox packed with premium meats – The brand new Instant Pot Pro Max – Kitchen essentials like cutting boards, aprons & more! Every entry is also eligible for the $2,500 Grand Prize—announced in August! Deadline to enter: June 25th. Let’s get cooking
19.5K
628
15
8mo ago
brandongouveia
Don’t have a smoker? My Instant Pot Peach BBQ Brisket brings that flavor no smoker needed, and it’s perfect for summertime! 🍑🔥 Full recipe now live at instantpot! 💸 Want to win big? Here’s how to enter the #IPChefofTheYear contest: 1.Create your own original Instant Pot brunch recipe 2.Snap a photo or film a quick video with your Instant Pot 3.Post your recipe (include ingredients + steps) on Instagram, TikTok, or in the Instant Pot Facebook Community 4.Tag @instantpotofficial and use #IPChefofTheYear 5. Follow both @Instant Pot and @ButcherBox 🎁 Prizes include: – $250 cash – A ButcherBox packed with premium meats – The brand new Instant Pot Pro Max – Kitchen essentials like cutting boards, aprons & more! Every entry is also eligible for the $2,500 Grand Prize—announced in August! Deadline to enter: June 25th. Let’s get cooking
Who remembers when UTZ salt and vinegar chips were 25 cents? Those were my snack growing up. These wings were inspired by that same salty, tangy, crispy vibe. Full recipe on my Substack.
14.2K
1.55K
27
2w ago
brandongouveia
Who remembers when UTZ salt and vinegar chips were 25 cents? Those were my snack growing up. These wings were inspired by that same salty, tangy, crispy vibe. Full recipe on my Substack.
What’s for dinner tonight? Ep. 7 Harissa chicken with a lemon caper sauce. I used @Graza Sizzle for the marinade, Frizzle to sear, and Drizzle to finish! Simple, bold flavors, and one of those meals that tastes way more impressive than the effort it takes. This one’s staying in rotation. #Ad #GrazaPartner INGREDIENTS CHICKEN 4 chicken leg quarters 2 tbsp harissa paste Zest of 1 lemon 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp garlic powder 1 tsp kosher salt 3 tbsp Graza Sizzle CAPER PAN SAUCE 2 tbsp capers, drained 3 garlic cloves, thinly sliced 1 shallot, minced ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio) 1 cup chicken stock Juice of ½ lemon 6 tbsp unsalted butter Fresh parsley, finely chopped Kosher salt, to taste TO FINISH 1–2 tsp Graza Drizzle (finishing oil, added off heat) Fresh lemon zest INSTRUCTIONS 1. In a bowl, mix the harissa paste, lemon zest, smoked paprika, cumin, coriander, garlic powder, kosher salt, and Graza Sizzle. Rub the mixture evenly over the chicken, working some of the seasoning underneath the skin for maximum flavor. 2.Heat a large cast-iron or heavy skillet over medium-high heat. Place the chicken skin-side down and sear for 6 minutes, until the skin is deeply golden and crispy. Flip and cook for another 5 minutes. 3.Transfer the skillet to a 425°F oven and roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside. 4.Using the same skillet over medium heat, add the sliced garlic and minced shallot. Sauté for 30–60 seconds, until fragrant. Pour in the white wine, scraping up all the browned bits from the pan. Add the chicken stock, capers, and butter. Simmer for 3–4 minutes, until slightly reduced and glossy. 5.Turn off the heat and stir in the lemon juice and fresh parsley. Season with salt to taste 6.Add the chicken back to the skillet and spoon the warm caper pan sauce over the crispy chicken. 7.Finish with Graza Drizzle and fresh lemon zest. 8.Serve with your favorite sides and enjoy.
12.9K
590
10
1mo ago
brandongouveia
What’s for dinner tonight? Ep. 7 Harissa chicken with a lemon caper sauce. I used @Graza Sizzle for the marinade, Frizzle to sear, and Drizzle to finish! Simple, bold flavors, and one of those meals that tastes way more impressive than the effort it takes. This one’s staying in rotation. #Ad #GrazaPartner INGREDIENTS CHICKEN 4 chicken leg quarters 2 tbsp harissa paste Zest of 1 lemon 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp garlic powder 1 tsp kosher salt 3 tbsp Graza Sizzle CAPER PAN SAUCE 2 tbsp capers, drained 3 garlic cloves, thinly sliced 1 shallot, minced ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio) 1 cup chicken stock Juice of ½ lemon 6 tbsp unsalted butter Fresh parsley, finely chopped Kosher salt, to taste TO FINISH 1–2 tsp Graza Drizzle (finishing oil, added off heat) Fresh lemon zest INSTRUCTIONS 1. In a bowl, mix the harissa paste, lemon zest, smoked paprika, cumin, coriander, garlic powder, kosher salt, and Graza Sizzle. Rub the mixture evenly over the chicken, working some of the seasoning underneath the skin for maximum flavor. 2.Heat a large cast-iron or heavy skillet over medium-high heat. Place the chicken skin-side down and sear for 6 minutes, until the skin is deeply golden and crispy. Flip and cook for another 5 minutes. 3.Transfer the skillet to a 425°F oven and roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside. 4.Using the same skillet over medium heat, add the sliced garlic and minced shallot. Sauté for 30–60 seconds, until fragrant. Pour in the white wine, scraping up all the browned bits from the pan. Add the chicken stock, capers, and butter. Simmer for 3–4 minutes, until slightly reduced and glossy. 5.Turn off the heat and stir in the lemon juice and fresh parsley. Season with salt to taste 6.Add the chicken back to the skillet and spoon the warm caper pan sauce over the crispy chicken. 7.Finish with Graza Drizzle and fresh lemon zest. 8.Serve with your favorite sides and enjoy.

Brandon Gouveia (@brandongouveia) TikTok Stats & Analytics

Brandon Gouveia (@brandongouveia) has 31.3K TikTok followers with a 0.99% engagement rate over the past 12 months. Across 43 videos, Brandon Gouveia received 140K total likes and 14.3M views, averaging 3.26K likes per video. This page tracks Brandon Gouveia's performance metrics, top content, and engagement trends — updated daily.

Brandon Gouveia (@brandongouveia) TikTok Analytics FAQ

How many TikTok followers does Brandon Gouveia have?+
Brandon Gouveia (@brandongouveia) has 31.3K TikTok followers as of February 2026.
What is Brandon Gouveia's TikTok engagement rate?+
Brandon Gouveia's TikTok engagement rate is 0.99% over the last 12 months, based on 43 videos.
How many likes does Brandon Gouveia get on TikTok?+
Brandon Gouveia received 140K total likes across 43 videos in the last year, averaging 3.26K likes per video.
How many TikTok views does Brandon Gouveia get?+
Brandon Gouveia's TikTok content generated 14.3M total views over the last 12 months.