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#ad This sticky apple cider glazed chicken with garlic butter sundried tomato & spinach rice is the perfect cozy weeknight dinner you need, made with @Kerrygold USA Recipe below. Chicken 1 ½ pounds boneless, skinless chicken thighs kosher salt and pepper ½ tbsp teaspoon smoked paprika ½ tbsp garlic powder ½ tsp Chinese 5 spice powder ½ tbsp fresh grated ginger ½ tbsp Italian seasoning 2 tbsp olive oil 4 tbsp KerryGold Salted Irish Butter 2 rosemary sprigs Sticky Apple Cider Glaze 4 tbsp KerryGold Salted Irish Butter, divided 4 garlic cloves, minced ¼ cup Honey 1 cup apple cider ½ tbsp Dijon mustard 1 tbsp Apple cider vinegar RICE 3 cups cooked jasmine rice, preferably chilled or room temp 3 tbsp Kerrygold Garlic & Herb Butter ⅓–½ cup sun-dried tomatoes, drained 2 cups packed fresh baby spinach, rough chopped Salt, only if needed to taste 1 tsp Chicken bullion powder INSTRUCTIONS 1. Season chicken thighs with smoked paprika, garlic powder, chinese five spice, fresh ginger, italian seasoning, salt, pepper olive oil and mix well until every piece of chicken is coated well. 2.Next add 2 tbsp of oil to a pan on medium high heat and sear each piece of chicken until it is charred. 3.To the pan add 4tbsp Kerrygold butter and fresh rosemary and start basting the chicken thighs. 4.Remove and add in 2 more tbsp of KerryGold Butter then go in with minced garlic saute for 1 minute then Deglaze with apple cider, scraping up all that goodness. 5.Add honey + Dijon + small splash apple cider vinegar. 6.Reduce over medium/medium-low until it becomes noticeably syrupy. Remember it’ll thicken more as it cools. 7.Lower the heat or take the pan off the heat, then whisk/swirl in another 2 tbsp Kerrygold butter. Now you’ve got that glossy, buttery apple-cider pan sauce. Add your chicken back, turn it around in the glaze and spoon/baste the sauce all over it 8.Melt Kerrygold Garlic & Herb Butter in a skillet. 9.Sauté sun-dried tomatoes and spinach. 10.Toss in cooked jasmine rice. 11.Season to taste and enjoy!
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brandongouveia
#ad This sticky apple cider glazed chicken with garlic butter sundried tomato & spinach rice is the perfect cozy weeknight dinner you need, made with @Kerrygold USA Recipe below. Chicken 1 ½ pounds boneless, skinless chicken thighs kosher salt and pepper ½ tbsp teaspoon smoked paprika ½ tbsp garlic powder ½ tsp Chinese 5 spice powder ½ tbsp fresh grated ginger ½ tbsp Italian seasoning 2 tbsp olive oil 4 tbsp KerryGold Salted Irish Butter 2 rosemary sprigs Sticky Apple Cider Glaze 4 tbsp KerryGold Salted Irish Butter, divided 4 garlic cloves, minced ¼ cup Honey 1 cup apple cider ½ tbsp Dijon mustard 1 tbsp Apple cider vinegar RICE 3 cups cooked jasmine rice, preferably chilled or room temp 3 tbsp Kerrygold Garlic & Herb Butter ⅓–½ cup sun-dried tomatoes, drained 2 cups packed fresh baby spinach, rough chopped Salt, only if needed to taste 1 tsp Chicken bullion powder INSTRUCTIONS 1. Season chicken thighs with smoked paprika, garlic powder, chinese five spice, fresh ginger, italian seasoning, salt, pepper olive oil and mix well until every piece of chicken is coated well. 2.Next add 2 tbsp of oil to a pan on medium high heat and sear each piece of chicken until it is charred. 3.To the pan add 4tbsp Kerrygold butter and fresh rosemary and start basting the chicken thighs. 4.Remove and add in 2 more tbsp of KerryGold Butter then go in with minced garlic saute for 1 minute then Deglaze with apple cider, scraping up all that goodness. 5.Add honey + Dijon + small splash apple cider vinegar. 6.Reduce over medium/medium-low until it becomes noticeably syrupy. Remember it’ll thicken more as it cools. 7.Lower the heat or take the pan off the heat, then whisk/swirl in another 2 tbsp Kerrygold butter. Now you’ve got that glossy, buttery apple-cider pan sauce. Add your chicken back, turn it around in the glaze and spoon/baste the sauce all over it 8.Melt Kerrygold Garlic & Herb Butter in a skillet. 9.Sauté sun-dried tomatoes and spinach. 10.Toss in cooked jasmine rice. 11.Season to taste and enjoy!
#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
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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
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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
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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.
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3mo 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
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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
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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
When I open up a restaurant are you pulling up for these oxtail plantain cups with a fresno pepper relish? full recipe is up on my substack.
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brandongouveia
When I open up a restaurant are you pulling up for these oxtail plantain cups with a fresno pepper relish? full recipe is up on my substack.
Wild Rice & Collard Greens Beef Soup. Cozy eats is here! this one comes together in a instant pot with insane flavor full recipe will be posted on my substack link in bio!
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brandongouveia
Wild Rice & Collard Greens Beef Soup. Cozy eats is here! this one comes together in a instant pot with insane flavor full recipe will be posted on my substack link in bio!
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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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! 🙏🏾
It’s still blazing out here in LA and this Passion Fruit Tuna Tartare with a Creamy Avo Sauce is all I want to eat. Recipe will be posted on substack.
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brandongouveia
It’s still blazing out here in LA and this Passion Fruit Tuna Tartare with a Creamy Avo Sauce is all I want to eat. Recipe will be posted on substack.
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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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!
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!
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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!
SPICY CRAB MELT. Spicy Creamy Meaty Lump Crab Mixture with Smoked Cheddar on Garlic Butter Sourdough Cooked until Melty and Perfect. Ofc Salt & Vinegar chips is a non negotiable. Full recipe will be on my substack 🫶🏾
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brandongouveia
SPICY CRAB MELT. Spicy Creamy Meaty Lump Crab Mixture with Smoked Cheddar on Garlic Butter Sourdough Cooked until Melty and Perfect. Ofc Salt & Vinegar chips is a non negotiable. Full recipe will be on my substack 🫶🏾
Creamy Cajun Chicken & Dumpling Soup. Guys I want to eat this everyday this season it’s so comforting like legit the flavors work so well and don’t sleep on the lemon herb topping! Subscribers this recipe will be on my newsletter this weekend!
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brandongouveia
Creamy Cajun Chicken & Dumpling Soup. Guys I want to eat this everyday this season it’s so comforting like legit the flavors work so well and don’t sleep on the lemon herb topping! Subscribers this recipe will be on my newsletter this weekend!
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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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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brandongouveia
If I had a café, these Plantain Donuts would definitely be on the menu! 🍩 Subscribe to my substack for the full recipe!
Mango ginger chicken plate listen you’re gonna be hooked, this one is just that good. Full recipe will be on my substack link in bio.
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brandongouveia
Mango ginger chicken plate listen you’re gonna be hooked, this one is just that good. Full recipe will be on my substack link in bio.
Spicy Ginger Scallion Chicken Meatballs With Tomato Rice Listen … this one is going on repeat! Y’all gotta try this one -recipe will be on my substack link in bio.
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brandongouveia
Spicy Ginger Scallion Chicken Meatballs With Tomato Rice Listen … this one is going on repeat! Y’all gotta try this one -recipe will be on my substack link in bio.
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.
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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.

Brandon Gouveia (@brandongouveia) TikTok Stats & Analytics

Brandon Gouveia (@brandongouveia) has 50.4K TikTok followers with a 0.64% engagement rate over the past 12 months. Across 60.0 videos, Brandon Gouveia received 390K total likes and 61.9M views, averaging 6.50K likes per video. This page tracks Brandon Gouveia's performance metrics, top content, and engagement trends — updated daily. To benchmark @brandongouveia against other accounts, use Socialpruf's TikTok competitor analysis tool.

Brandon Gouveia (@brandongouveia) TikTok Analytics FAQ

How many TikTok followers does Brandon Gouveia have?+
Brandon Gouveia (@brandongouveia) has 50.4K TikTok followers as of October 2026.
What is Brandon Gouveia's TikTok engagement rate?+
Brandon Gouveia's TikTok engagement rate is 0.64% over the last 12 months, based on 60.0 videos.
How many likes does Brandon Gouveia get on TikTok?+
Brandon Gouveia received 390K total likes across 60.0 videos in the last 12 months, averaging 6.50K likes per video.
How many TikTok views does Brandon Gouveia get?+
Brandon Gouveia's TikTok content generated 61.9M total views over the last 12 months.
Can I compare Brandon Gouveia with other TikTok accounts?+
Yes. Add @brandongouveia to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.