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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
4.11K
33
7mo 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
134
9mo 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
#PeetsPartner You know how some coffee is just coffee… and then some coffee actually hits? @Peet’s Coffee Big Bang is smooth, a little sweet, with that citrus pop from Ethiopian beans that keeps it interesting Peet’s has been refining their craft for almost 60 years you can taste it.  Try it yourself and grab a bag of Peet’s Coffee wherever you buy your groceries #AD
4.04M
440
4
6mo ago
brandongouveia
#PeetsPartner You know how some coffee is just coffee… and then some coffee actually hits? @Peet’s Coffee Big Bang is smooth, a little sweet, with that citrus pop from Ethiopian beans that keeps it interesting Peet’s has been refining their craft for almost 60 years you can taste it.  Try it yourself and grab a bag of Peet’s Coffee wherever you buy your groceries #AD
#ad Smoked Fish Dip made with @King Oscar Seafood USA Kipper Snacks. They're packed with protein, rich in Omega-3s, and naturally smoked over oak wood for fire flavor. Creamy, tangy, and loaded with fresh dill, this is the perfect dip to bring to your next summer gathering. Full recipe below. #TinnedFish Smoked Fish Dip Ingredients 3 (3.45 oz) cans King Oscar Kipper Snacks (smoked herring), drained 1/2 cup sour cream 1/3 cup mayonnaise Zest and juice of 1 lemon 2 teaspoons whole grain mustard 1/2 teaspoon Sichuan chili flakes Hot sauce, to taste 2 tablespoons fresh dill, finely chopped Salt and black pepper, to taste For Garnish Fresh chives, chopped Fresh dill Sweet & Spicy Seasoned Crackers Ingredients 1/2 stick salted butter, melted 1 tablespoon brown sugar 1 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 tablespoon sesame seeds 2 sleeves saltine crackers Directions Preheat the oven to 325°F. In a small bowl, combine the brown sugar, garlic powder, paprika, cayenne pepper, and sesame seeds. Arrange the saltine crackers in a single layer on a sheet pan. Brush each cracker lightly with the melted butter. Sprinkle the seasoning mixture evenly over the crackers. Bake for 5–7 minutes, or until lightly toasted and fragrant. In a large bowl, combine the sour cream, mayonnaise, lemon zest, lemon juice, whole grain mustard, hot sauce, Sichuan chili flakes, and fresh dill. Mix until smooth and well combined. Add the drained smoked herring to a separate bowl and use a fork to gently flake it into small pieces. Fold the smoked herring into the mayo/ sour cream mixture until evenly combined. Season with salt and black pepper to taste. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to meld. Transfer to a serving bowl and garnish with fresh chives and dill. Serve with Sweet & Spicy Seasoned Crackers.
1.55M
5.46K
24
1mo ago
brandongouveia
#ad Smoked Fish Dip made with @King Oscar Seafood USA Kipper Snacks. They're packed with protein, rich in Omega-3s, and naturally smoked over oak wood for fire flavor. Creamy, tangy, and loaded with fresh dill, this is the perfect dip to bring to your next summer gathering. Full recipe below. #TinnedFish Smoked Fish Dip Ingredients 3 (3.45 oz) cans King Oscar Kipper Snacks (smoked herring), drained 1/2 cup sour cream 1/3 cup mayonnaise Zest and juice of 1 lemon 2 teaspoons whole grain mustard 1/2 teaspoon Sichuan chili flakes Hot sauce, to taste 2 tablespoons fresh dill, finely chopped Salt and black pepper, to taste For Garnish Fresh chives, chopped Fresh dill Sweet & Spicy Seasoned Crackers Ingredients 1/2 stick salted butter, melted 1 tablespoon brown sugar 1 teaspoon garlic powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 tablespoon sesame seeds 2 sleeves saltine crackers Directions Preheat the oven to 325°F. In a small bowl, combine the brown sugar, garlic powder, paprika, cayenne pepper, and sesame seeds. Arrange the saltine crackers in a single layer on a sheet pan. Brush each cracker lightly with the melted butter. Sprinkle the seasoning mixture evenly over the crackers. Bake for 5–7 minutes, or until lightly toasted and fragrant. In a large bowl, combine the sour cream, mayonnaise, lemon zest, lemon juice, whole grain mustard, hot sauce, Sichuan chili flakes, and fresh dill. Mix until smooth and well combined. Add the drained smoked herring to a separate bowl and use a fork to gently flake it into small pieces. Fold the smoked herring into the mayo/ sour cream mixture until evenly combined. Season with salt and black pepper to taste. Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to meld. Transfer to a serving bowl and garnish with fresh chives and dill. Serve with Sweet & Spicy Seasoned Crackers.
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
860K
9.30K
40
9mo 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
#PeetsPartner Mornings like this? We’re doing it right. Candied bacon, soft scrambled eggs, arugula on a buttery croissant… and @Peet’s Coffee Luminosa. Bright floral notes up front, smooth sweetness on the sip. Not heavy. Just glowing.  Trust me, you need to try Peet’s Luminosa blend - available wherever you buy your groceries #AD
494K
140
3
5mo ago
brandongouveia
#PeetsPartner Mornings like this? We’re doing it right. Candied bacon, soft scrambled eggs, arugula on a buttery croissant… and @Peet’s Coffee Luminosa. Bright floral notes up front, smooth sweetness on the sip. Not heavy. Just glowing.  Trust me, you need to try Peet’s Luminosa blend - available wherever you buy your groceries #AD
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! 🙏🏾
352K
45.5K
323
10mo 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! 🙏🏾
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!
176K
7.65K
68
10mo 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!
173K
3.26K
71
10mo 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!
Charred Pineapple Caramel Coconut No-Churn Ice cream. A Dairy-Free Summer treat you deserve. Full recipe will be up on substack. Ingredients: For the Base: 1 can (14 oz) coconut sweetened condensed milk 3x can (13.5 oz) coconut whipping cream, chilled overnight 1 cup fresh pineapple, grilled or roasted until charred, blended Remaining 1 cup charred pineapple chunks, chopped and cooled 2 tsp turmeric (for a golden color ; optional but highly recommended) you won’t taste this! link in bio for full recipe ingredients and instructions!
146K
18.3K
290
1mo ago
brandongouveia
Charred Pineapple Caramel Coconut No-Churn Ice cream. A Dairy-Free Summer treat you deserve. Full recipe will be up on substack. Ingredients: For the Base: 1 can (14 oz) coconut sweetened condensed milk 3x can (13.5 oz) coconut whipping cream, chilled overnight 1 cup fresh pineapple, grilled or roasted until charred, blended Remaining 1 cup charred pineapple chunks, chopped and cooled 2 tsp turmeric (for a golden color ; optional but highly recommended) you won’t taste this! link in bio for full recipe ingredients and instructions!
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.
84.9K
9.17K
51
6mo 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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11.6K
320
10mo ago
brandongouveia
If I had a café, these Plantain Donuts would definitely be on the menu! 🍩 Subscribe to my substack for the full recipe!
When you’re making fresh tuna tartare, quality matters. Since June is California Avocado Month, a time when this delicious locally grown fruit is at its peak, I made sure to include @California Avocados — locally grown, in season right now through summer, creamy, rich and the perfect base for this bright, spicy bite. #AD Ingredients For the Tuna Tartare 1 ½ lb fresh sushi-grade ahi tuna, diced into 1-inch cubes 2 tbsp Thai fish sauce ⅓ cup fresh lime juice (about 2–3 limes) 2 tsp tamarind concentrate 2 tbsp finely minced lemongrass ½ tbsp ground toasted rice powder 1 tsp ground/chopped Thai chili pepper 1 tbsp coconut sugar 1 tbsp finely chopped cilantro 3 tbsp chopped green onion For the California Avocado Base 3 ripe, Fresh California Avocados, seeded, peeled and diced Zest and juice of 2 limes ½ tbsp sesame oil Pinch of salt Tortilla chips, wonton chips, or your favorite crispy chips Instructions 1.Using a very sharp knife, dice the sushi-grade tuna into uniform 1-inch cubes. Try not to cut the pieces too small so the tuna keeps its texture and doesn’t cure too quickly in the marinade. Keep chilled while preparing the sauce. 2.In a mixing bowl, combine fish sauce, lime juice, tamarind concentrate, lemongrass, rice powder, Thai chili, coconut sugar, cilantro and green onion. Mix well until the sugar dissolves. Taste and adjust as needed add more lime juice for brightness, a splash of water if too intense, or more chili for heat. Add the diced tuna to the bowl and gently fold everything together until evenly coated. Place in the fridge while preparing the avocado base. 3.Make the California Avocado Base In a separate bowl, combine California avocado, lime zest and juice, scallions, oil and pinch of salt. Gently mix together, keeping the avocado slightly chunky for texture. 4.Lightly oil the inside of a mold, or ramekin. 5.Start with a layer of the avocado mixture on the bottom and gently press down. Add the marinated tuna on top and press lightly to hold its shape. Carefully remove the mold to reveal the tartare stack. 6.Finish with extra scallions, cilantro, or chili if desired and serve immediately with crispy chips on the side. Perfect for a hot summer day.
49.6K
263
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2mo ago
brandongouveia
When you’re making fresh tuna tartare, quality matters. Since June is California Avocado Month, a time when this delicious locally grown fruit is at its peak, I made sure to include @California Avocados — locally grown, in season right now through summer, creamy, rich and the perfect base for this bright, spicy bite. #AD Ingredients For the Tuna Tartare 1 ½ lb fresh sushi-grade ahi tuna, diced into 1-inch cubes 2 tbsp Thai fish sauce ⅓ cup fresh lime juice (about 2–3 limes) 2 tsp tamarind concentrate 2 tbsp finely minced lemongrass ½ tbsp ground toasted rice powder 1 tsp ground/chopped Thai chili pepper 1 tbsp coconut sugar 1 tbsp finely chopped cilantro 3 tbsp chopped green onion For the California Avocado Base 3 ripe, Fresh California Avocados, seeded, peeled and diced Zest and juice of 2 limes ½ tbsp sesame oil Pinch of salt Tortilla chips, wonton chips, or your favorite crispy chips Instructions 1.Using a very sharp knife, dice the sushi-grade tuna into uniform 1-inch cubes. Try not to cut the pieces too small so the tuna keeps its texture and doesn’t cure too quickly in the marinade. Keep chilled while preparing the sauce. 2.In a mixing bowl, combine fish sauce, lime juice, tamarind concentrate, lemongrass, rice powder, Thai chili, coconut sugar, cilantro and green onion. Mix well until the sugar dissolves. Taste and adjust as needed add more lime juice for brightness, a splash of water if too intense, or more chili for heat. Add the diced tuna to the bowl and gently fold everything together until evenly coated. Place in the fridge while preparing the avocado base. 3.Make the California Avocado Base In a separate bowl, combine California avocado, lime zest and juice, scallions, oil and pinch of salt. Gently mix together, keeping the avocado slightly chunky for texture. 4.Lightly oil the inside of a mold, or ramekin. 5.Start with a layer of the avocado mixture on the bottom and gently press down. Add the marinated tuna on top and press lightly to hold its shape. Carefully remove the mold to reveal the tartare stack. 6.Finish with extra scallions, cilantro, or chili if desired and serve immediately with crispy chips on the side. Perfect for a hot summer day.
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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1.57K
29
9mo 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! 🤎🤎
Grilled broccoli, juicy steak, and a creamy @California Avocados Caesar! This is the kind of summer dinner you'll be making on repeat.  The dressing is packed with flavor and gets an extra rich, velvety texture from California Avocados, which are locally grown and in season now and throughout the summer. Add a little char from the grill and you've got a meal that feels restaurant-worthy without a ton of effort. #AD Grilled Broccoli, California Avocado Caesar + Steak Ingredients For the Steak * 12 oz flank steak * 1 tablespoon olive oil * 2 teaspoons salt  * 2 teaspoons black pepper For the Avocado Caesar Dressing * 5 anchovy fillets packed in oil * 2 small garlic cloves * Pinch salt and black pepper * 2 large egg yolks * 2 tablespoons fresh lemon juice * 2 teaspoons Dijon mustard * 3 tablespoons finely grated Parmesan cheese * 1/2 ripe, Fresh California Avocado, halved and seeded * 1/2 cup vegetable oil For the Toasted Lemony Breadcrumbs * 1 tablespoon olive oil * 3/4 cup panko breadcrumbs * 1 tablespoon grated Parmesan * Zest of 1 lemon * Pinch salt For the Broccoli + California Avocado * 1 large head broccoli * 1 tablespoon olive oil * 1 teaspoon lemon zest * Pinch chili flakes * Salt, to taste * 1 ripe, Fresh California Avocado, halved and seeded
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196
8
1mo ago
brandongouveia
Grilled broccoli, juicy steak, and a creamy @California Avocados Caesar! This is the kind of summer dinner you'll be making on repeat.  The dressing is packed with flavor and gets an extra rich, velvety texture from California Avocados, which are locally grown and in season now and throughout the summer. Add a little char from the grill and you've got a meal that feels restaurant-worthy without a ton of effort. #AD Grilled Broccoli, California Avocado Caesar + Steak Ingredients For the Steak * 12 oz flank steak * 1 tablespoon olive oil * 2 teaspoons salt  * 2 teaspoons black pepper For the Avocado Caesar Dressing * 5 anchovy fillets packed in oil * 2 small garlic cloves * Pinch salt and black pepper * 2 large egg yolks * 2 tablespoons fresh lemon juice * 2 teaspoons Dijon mustard * 3 tablespoons finely grated Parmesan cheese * 1/2 ripe, Fresh California Avocado, halved and seeded * 1/2 cup vegetable oil For the Toasted Lemony Breadcrumbs * 1 tablespoon olive oil * 3/4 cup panko breadcrumbs * 1 tablespoon grated Parmesan * Zest of 1 lemon * Pinch salt For the Broccoli + California Avocado * 1 large head broccoli * 1 tablespoon olive oil * 1 teaspoon lemon zest * Pinch chili flakes * Salt, to taste * 1 ripe, Fresh California Avocado, halved and seeded
Red pepper chimichurri wings… man listen Air-fried, extra crispy, no grease. Bright, herby, garlicky sauce all over. Full recipe on my Substack.
40.3K
4.38K
22
6mo 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.
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!
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1.44K
28
9mo 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!
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!
28.3K
2.60K
32
9mo 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!
What’s for Dinner Tonight? Ep. 4 Honey Sriracha Steak Bites with Hasselback Sweet Potatoes The air fryer steak actually turned out juicy! Definitely adding this one into the weeknight dinner rotation Recipe will be posted on my substack this weekend!
22.5K
945
15
10mo ago
brandongouveia
What’s for Dinner Tonight? Ep. 4 Honey Sriracha Steak Bites with Hasselback Sweet Potatoes The air fryer steak actually turned out juicy! Definitely adding this one into the weeknight dinner rotation Recipe will be posted on my substack this weekend!
Pineapple Rum Glaze Wings Oven baked till crispy, then tossed in a sweet pineapple rum glaze man these didn’t stand a chance! Full recipe will be on my substack shortly!
18.5K
1.76K
17
6mo ago
brandongouveia
Pineapple Rum Glaze Wings Oven baked till crispy, then tossed in a sweet pineapple rum glaze man these didn’t stand a chance! Full recipe will be on my substack shortly!

Brandon Gouveia (@brandongouveia) Tiktok Stats & Analytics

Brandon Gouveia (@brandongouveia) has 35.7K Tiktok followers with a 0.91% engagement rate over the past 12 months. Across 49.0 videos, Brandon Gouveia received 169K total likes and 18.8M views, averaging 3.44K 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 35.7K TikTok followers as of August 2026.
What is Brandon Gouveia's TikTok engagement rate?+
Brandon Gouveia's TikTok engagement rate is 0.91% over the last 12 months, based on 49.0 videos.
How many likes does Brandon Gouveia get on TikTok?+
Brandon Gouveia received 169K total likes across 49.0 videos in the last 12 months, averaging 3.44K likes per video.
How many TikTok views does Brandon Gouveia get?+
Brandon Gouveia's TikTok content generated 18.8M total views over the last 12 months.