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Last Year02/21/25 - 02/21/26
Comparable Performance:
followers
680K
impressions
59.8M
likes
3.51M
comments
26.4K
posts
88
engagement
5.92%
emv
$2.11M
Avg. per post
679K

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Meatloaf!! This was delicious!! Who would have guessed that the milk in meatloaf is the real star of the show. Moist, juicy and flavourful, this one is definitely a crowd pleaser that I’ll be making again. Try it for yourself and let me know what you think! Recipe; Ingredients 2 lbs Ground beef 1 tablespoon Ontario butter 1 large white Onion diced 3 cloves Garlic minced 1 cup Ontario Milk 1 cup Breadcrumbs 1 tablespoon All-purpose seasoning 1 tablespoon Italian seasoning 1 tablespoon Worcestershire sauce ¼ cup Ketchup 2 teaspoons Chili flakes 2 eggs 1 tablespoon Salt 2 teaspoons black Pepper Glaze ½ cup Brown sugar ¾ cup Ketchup 1 tablespoon Onion powder 1 tablespoon Garlic powder ¼ cup White vinegar Using a whisk mix all ingredients together until fully combined and smooth. Method; In a medium sized sauté pan add one tablespoon of butter and sweat your onions and garlic until fully cooked. Approximately 3 minutes. Set aside and allow to cool to room temperature. In a small bowl combine breadcrumbs and milk and mix together. In a large bowl add your ground beef, eggs, breadcrumb milk mixture, cooked garlic and onions as well as all other ingredients listed. Mix well until fully combined. In a 8x4 loaf pan, add your meat evenly and make sure it’s packed down. Place loaf pan on a oven tray and bake the meatloaf on the middle rack in a preheated oven of 350f for 45 minutes Once initial bake is done, pour glaze over meatloaf and continue to cook for another 15-20 minutes. Remove from oven and allow to cool for 10 minutes before slicing and serving. #inspiredbydairy #EasyRecipes @Ontario Dairy
12M
481K
7.9K
11mo ago
chefdwightsmith
Meatloaf!! This was delicious!! Who would have guessed that the milk in meatloaf is the real star of the show. Moist, juicy and flavourful, this one is definitely a crowd pleaser that I’ll be making again. Try it for yourself and let me know what you think! Recipe; Ingredients 2 lbs Ground beef 1 tablespoon Ontario butter 1 large white Onion diced 3 cloves Garlic minced 1 cup Ontario Milk 1 cup Breadcrumbs 1 tablespoon All-purpose seasoning 1 tablespoon Italian seasoning 1 tablespoon Worcestershire sauce ¼ cup Ketchup 2 teaspoons Chili flakes 2 eggs 1 tablespoon Salt 2 teaspoons black Pepper Glaze ½ cup Brown sugar ¾ cup Ketchup 1 tablespoon Onion powder 1 tablespoon Garlic powder ¼ cup White vinegar Using a whisk mix all ingredients together until fully combined and smooth. Method; In a medium sized sauté pan add one tablespoon of butter and sweat your onions and garlic until fully cooked. Approximately 3 minutes. Set aside and allow to cool to room temperature. In a small bowl combine breadcrumbs and milk and mix together. In a large bowl add your ground beef, eggs, breadcrumb milk mixture, cooked garlic and onions as well as all other ingredients listed. Mix well until fully combined. In a 8x4 loaf pan, add your meat evenly and make sure it’s packed down. Place loaf pan on a oven tray and bake the meatloaf on the middle rack in a preheated oven of 350f for 45 minutes Once initial bake is done, pour glaze over meatloaf and continue to cook for another 15-20 minutes. Remove from oven and allow to cool for 10 minutes before slicing and serving. #inspiredbydairy #EasyRecipes @Ontario Dairy
One-pot Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #EasyRecipes #nikoncreators #poweredbynikon
11.6M
722K
3.2K
12mo ago
chefdwightsmith
One-pot Mushroom and Bacon rigatoni This was very tasty!! The roasted mushrooms and bacon are a perfect combination for the cream sauce. This comes together in about 25 minutes but tastes like you spent hours in the kitchen. Recipe, Ingredients 2 pints Mushrooms - portobello and button 2 cups diced Bacon 1 large white Onions 3 cloves Garlic 2 cups Heavy cream 1 cup Chicken broth 1 bunch Chives 2 cups grated Parmesan cheese 1 tablespoon Salt 2 teaspoons black Pepper 1/2 Lemon juiced Method, In your large Dutch pot. Start by cooking your rigatoni pasta to the correct doneness based on the packaging instructions. Once cooked strain and set aside. In the same pot Pat dry with paper towel place on medium heat and add your bacon. Allow this too fully cook and then remove from the pot and set aside. Add your sliced onion and let that cook for 2-3 minutes while stirring constantly. Next Add garlic and your sliced mushrooms. Season with salt and pepper and cook this down for 5 minutes while stirring occasionally. once cooked add your bacon back to the pot. Add your cream and broth and bring to a simmer. Once sauce begins to thicken 3-4 minutes. Turn heat off, add your Parmesan, chives, parsley and lemon juice. Finish by adding your cooked pasta and serve immediately! Enjoy. #onepotpasta #mushroombaconrigatoni #EasyRecipes #nikoncreators #poweredbynikon
Mushroom Risotto Warm, creamy, and delicious. You have to try this. It’s a weeknight meal that gives total restaurant vibes — and the best part? It only takes about 30 minutes to make. Recipe Ingredients: • 1 cup arborio rice • 1 onion, finely diced • 1 cup mixed mushrooms (brown, oyster, portobello), cleaned & chopped • 3 tbsp butter (plus more for finishing) • 2 tbsp olive oil • ½ cup white wine • 3–4 cups mushroom stock (rehydrated dried shiitake + soaking liquid) • ½ cup grated Parmesan • 3 tbsp Boursin cheese (about half a small wheel) • 2 tbsp chives, chopped • Salt & pepper Method: 1. Sauté mushrooms in olive oil, season, add butter, cook until golden, set aside. 2. In the same pan, sweat onions until soft. Add rice, toast for 1–2 minutes. 3. Deglaze with white wine, cook until absorbed. 4. Add warm mushroom stock a ladle at a time, stirring until rice is creamy and tender (about 18–20 minutes). 5. Stir in the sautéed mushrooms, butter, Parmesan, Boursin, and chives. Season to taste and serve hot. #EasyRecipes #torontochef #mushrooms #Rissotto
5.82M
356K
1.28K
5mo ago
chefdwightsmith
Mushroom Risotto Warm, creamy, and delicious. You have to try this. It’s a weeknight meal that gives total restaurant vibes — and the best part? It only takes about 30 minutes to make. Recipe Ingredients: • 1 cup arborio rice • 1 onion, finely diced • 1 cup mixed mushrooms (brown, oyster, portobello), cleaned & chopped • 3 tbsp butter (plus more for finishing) • 2 tbsp olive oil • ½ cup white wine • 3–4 cups mushroom stock (rehydrated dried shiitake + soaking liquid) • ½ cup grated Parmesan • 3 tbsp Boursin cheese (about half a small wheel) • 2 tbsp chives, chopped • Salt & pepper Method: 1. Sauté mushrooms in olive oil, season, add butter, cook until golden, set aside. 2. In the same pan, sweat onions until soft. Add rice, toast for 1–2 minutes. 3. Deglaze with white wine, cook until absorbed. 4. Add warm mushroom stock a ladle at a time, stirring until rice is creamy and tender (about 18–20 minutes). 5. Stir in the sautéed mushrooms, butter, Parmesan, Boursin, and chives. Season to taste and serve hot. #EasyRecipes #torontochef #mushrooms #Rissotto
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #EasyRecipes #braisedbeef #torontochef
5.61M
524K
1.97K
4mo ago
chefdwightsmith
Beef Bourguignon Rich, delicious, and comforting. A recipe you’ll come back to time and time again — especially as we head into the colder months. 🍷🥩 Full recipe below ⬇️ Recipe, Ingredients • 2 lbs beef chuck, diced • 1 lb double-smoked bacon, chopped into lardons • 2 onions, julienned • 2–3 carrots, sliced • 2 tbsp tomato paste • 2 cups red wine • 3 cups beef stock • 2 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1½ cups mushrooms, chopped • 1 cup pearl onions, blanched & peeled • Salt & black pepper, to taste • Oil, as needed Method 1. Season beef with salt and pepper. Sear until browned, then remove. 2. Render bacon until crisp. Remove, keeping the fat. 3. Sauté onions and carrots in same pot. Add tomato paste and cook briefly. 4. Deglaze with red wine, then add beef stock. Return beef and bacon. Add rosemary, thyme, and bay leaves. Simmer. 5. Separately roast mushrooms and pearl onions in oil, salt, and pepper. Add them halfway through braise (about 1.5–2 hours). 6. Continue cooking until beef is tender and sauce is rich. Serve hot — ideally over mashed potatoes #EasyRecipes #braisedbeef #torontochef
Honey Mustard Glazed Spiral Ham!! The spiral ham that will help your Easter plans!! Save this recipe and try it for yourself on Easter or any occasion that calls for a nice glazed ham. You won’t be disappointed 😊🙌🏾🙏🏾 Recipe, 1 4lb Spiral Ham (fully Cooked) 1 cup Honey 1/2 cup Butter 3 tablespoons Dijon Mustard Brush ham throughly making sure to get inside all the layers. Place ham in a roast tray and place in oven for 2 hours at 325f. Glaze 2 cups Pineapple juice 2 tablespoons Grainy mustard 1/4 cup Brown Sugar 2 tablespoons honey 1 tablespoon Dry Jerk spice Bring this to a simmer and reduce by half or until it starts to thicken. Once Ham has cooked for 2 hours remove from oven. Apply the glaze and put it back in for another 10 minutes. Allow to rest for 10 minutes and serve. Mix pan drippings along with any leftover glaze to make a delicious finishing sauce. #eastersunday #spiralham #EasyRecipes
3.28M
181K
960
10mo ago
chefdwightsmith
Honey Mustard Glazed Spiral Ham!! The spiral ham that will help your Easter plans!! Save this recipe and try it for yourself on Easter or any occasion that calls for a nice glazed ham. You won’t be disappointed 😊🙌🏾🙏🏾 Recipe, 1 4lb Spiral Ham (fully Cooked) 1 cup Honey 1/2 cup Butter 3 tablespoons Dijon Mustard Brush ham throughly making sure to get inside all the layers. Place ham in a roast tray and place in oven for 2 hours at 325f. Glaze 2 cups Pineapple juice 2 tablespoons Grainy mustard 1/4 cup Brown Sugar 2 tablespoons honey 1 tablespoon Dry Jerk spice Bring this to a simmer and reduce by half or until it starts to thicken. Once Ham has cooked for 2 hours remove from oven. Apply the glaze and put it back in for another 10 minutes. Allow to rest for 10 minutes and serve. Mix pan drippings along with any leftover glaze to make a delicious finishing sauce. #eastersunday #spiralham #EasyRecipes
Smashed Potato Quiche!! This was a super fun spin on a classic quiche. The potato crust actually worked really well. If you haven’t made a quiche in a while consider this your sign. All you really need is some locally made dairy, eggs, potatoes and whatever ingredients you like. Have fun with this one but of course I’ve left directions for my version below!! ⬇️ Recipe: 2 lbs boiled yellow potatoes 1 cup local milk 1/2 cup local 35% Cream 6 whole eggs 1 cup diced ham 1 cup sliced cherry tomatoes 2 cups cleaned spinach 1 scotch bonnet pepper or jalapeno sliced thinly (optional) 1 cup grated local mozzarella 3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture 1 tablespoon black pepper 2 tablespoons chopped chives 2 tablespoons local salted butter Method, 1. Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes 2. Preheat oven to 350°F 3. Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes. 4. Using the back of a cup gently press down on the potatoes to form your crust. 5. Add spinach, diced ham, and tomatoes 6. In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell. 7. Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella. 8. Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes. 9. Remove from oven and let cool for 10 minutes before slicing. 10. Finish with chopped chives and enjoy. #inspiredbydairy #EasyRecipes @Ontario Dairy
2.88M
155K
1.58K
10mo ago
chefdwightsmith
Smashed Potato Quiche!! This was a super fun spin on a classic quiche. The potato crust actually worked really well. If you haven’t made a quiche in a while consider this your sign. All you really need is some locally made dairy, eggs, potatoes and whatever ingredients you like. Have fun with this one but of course I’ve left directions for my version below!! ⬇️ Recipe: 2 lbs boiled yellow potatoes 1 cup local milk 1/2 cup local 35% Cream 6 whole eggs 1 cup diced ham 1 cup sliced cherry tomatoes 2 cups cleaned spinach 1 scotch bonnet pepper or jalapeno sliced thinly (optional) 1 cup grated local mozzarella 3 tablespoons salt - 2 for the water to cook the potatoes and 1 for the egg and milk mixture 1 tablespoon black pepper 2 tablespoons chopped chives 2 tablespoons local salted butter Method, 1. Add your potatoes to a large stock pot and fill with cold water. Add salt and allow to boil until fork tender. Once ready strain water and allow to cool for a few minutes 2. Preheat oven to 350°F 3. Grease a large cake tin thoroughly with butter and add your now cooled boiled potatoes. 4. Using the back of a cup gently press down on the potatoes to form your crust. 5. Add spinach, diced ham, and tomatoes 6. In a large bowl whisk together milk, cream and eggs. Then carefully pour this into your shell. 7. Top this with a sprinkle of salt and pepper, hot pepper slices, and mozzarella. 8. Place this on top of a baking sheet and bake on the middle rack for 45-50 minutes. 9. Remove from oven and let cool for 10 minutes before slicing. 10. Finish with chopped chives and enjoy. #inspiredbydairy #EasyRecipes @Ontario Dairy
Crispy golden chicken meets a rich tomato-basil rigatoni. Sweet cherry tomatoes, fresh mozzarella, and fragrant basil all come together for a dish that’s simple, rustic, and full of flavor. Comfort food done right. Recipe • 1 lb rigatoni • 1 pint cherry tomatoes • 1 small onion, diced • 3 cloves garlic, minced • ½ bunch fresh basil, torn • 1 ball buffalo mozzarella, torn • ½ cup grated Parmesan • ½ cup dry white wine • Olive oil, salt, pepper, oregano For the chicken: • 2 chicken breasts, butterflied & lightly pounded • ½ cup flour • 2 eggs, beaten • 1 cup panko breadcrumbs • Olive oil for frying Method 1. Sauté onion and garlic in olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and cook until jammy. Deglaze with white wine and reduce. 2. Cook rigatoni until al dente. Toss into the sauce with mozzarella, basil, Parmesan, and a drizzle of olive oil. 3. Dredge chicken in flour, eggs, and panko. Pan-fry in olive oil until golden, 3–4 minutes per side. Slice. 4. Plate rigatoni, top with crispy chicken, finish with extra basil and Parmesan. #EasyRecipes #torontochef #rigatoni
2.33M
238K
1.5K
5mo ago
chefdwightsmith
Crispy golden chicken meets a rich tomato-basil rigatoni. Sweet cherry tomatoes, fresh mozzarella, and fragrant basil all come together for a dish that’s simple, rustic, and full of flavor. Comfort food done right. Recipe • 1 lb rigatoni • 1 pint cherry tomatoes • 1 small onion, diced • 3 cloves garlic, minced • ½ bunch fresh basil, torn • 1 ball buffalo mozzarella, torn • ½ cup grated Parmesan • ½ cup dry white wine • Olive oil, salt, pepper, oregano For the chicken: • 2 chicken breasts, butterflied & lightly pounded • ½ cup flour • 2 eggs, beaten • 1 cup panko breadcrumbs • Olive oil for frying Method 1. Sauté onion and garlic in olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and cook until jammy. Deglaze with white wine and reduce. 2. Cook rigatoni until al dente. Toss into the sauce with mozzarella, basil, Parmesan, and a drizzle of olive oil. 3. Dredge chicken in flour, eggs, and panko. Pan-fry in olive oil until golden, 3–4 minutes per side. Slice. 4. Plate rigatoni, top with crispy chicken, finish with extra basil and Parmesan. #EasyRecipes #torontochef #rigatoni
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. @Schneiders #ad #Schneiders #SchneidersBacon
2.03M
2.26K
30
4mo ago
chefdwightsmith
Twice Baked Potatoes Loaded with Schneiders Bacon, Cheese & Scallions. Golden, cheesy, and loaded with flavour — these twice-baked potatoes are taken to the next level with Schneiders Bacon. 🥓🇨🇦 Proudly owned in Canada and made in Manitoba, Schneiders has stayed true to their craft for generations, bringing the bacon-iest bacon to households across the country. It’s the easiest, fastest way to add rich, smoky flavour to your favourite dishes — because let’s be real, bacon goes with just about everything. Ingredients • Russet potatoes (large, baking type) • Olive oil • Kosher salt & black pepper • Sour cream • Butter • Schneiders pre-cooked bacon, chopped • Scallions, thinly sliced • Shredded cheese (cheddar or a sharp blend) • Cheese sauce (for topping) Method 1. Bake the potatoes: • Prick with a fork, rub with olive oil, season with salt. • Roast at 350–375°F for 1 hour, until skins are crisp and centers tender. 2. Make the filling: • Slice potatoes open lengthwise, scoop out the insides into a bowl. • Mix with sour cream, butter, cheese, chopped Schneiders bacon, and scallions. • Season to taste. 3. Fill & bake again: • Spoon the mixture back into the potato shells. • Return to the oven until hot and lightly golden, about 15 minutes. 4. Finish strong: • Drizzle with warm cheese sauce. • Top with more Schneiders bacon and scallions. • Serve hot. @Schneiders #ad #Schneiders #SchneidersBacon
Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #EasyRecipes @Ontario Dairy
2.03M
149K
1.21K
6mo ago
chefdwightsmith
Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #EasyRecipes @Ontario Dairy
Twice Baked Breakfast Sweet Potatoes These blew me away. The sweetness from the roasted sweet potatoes and the salty savoury hit from the bacon and cheese really sent me. If you don’t eat pork try substituting the bacon with turkey bacon or mushrooms to make it vegetarian. Recipe Ingredients, 2 Sweet Potatoes 4 Eggs 1 cup Diced Bacon 1/2 cup Diced Bell peppers 1/2 cup Chopped Green onion 1 Sliced Jalapeño 1/2 cup Grated cheddar cheese Salt Pepper #sweetpotatoes #fullyloaded #twicebakedpotatoes #EasyRecipes
1.78M
55.6K
371
9mo ago
chefdwightsmith
Twice Baked Breakfast Sweet Potatoes These blew me away. The sweetness from the roasted sweet potatoes and the salty savoury hit from the bacon and cheese really sent me. If you don’t eat pork try substituting the bacon with turkey bacon or mushrooms to make it vegetarian. Recipe Ingredients, 2 Sweet Potatoes 4 Eggs 1 cup Diced Bacon 1/2 cup Diced Bell peppers 1/2 cup Chopped Green onion 1 Sliced Jalapeño 1/2 cup Grated cheddar cheese Salt Pepper #sweetpotatoes #fullyloaded #twicebakedpotatoes #EasyRecipes
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #EasyRecipes #scalloppotatoes
1.3M
99.7K
606
2mo ago
chefdwightsmith
Caramelized Onion & Gruyère Scalloped Potatoes. Rustic, cheesy, rich — no mandolin, no fuss. Thick-cut Yukon Golds, sweet onions, and a creamy Gruyère sauce baked until golden. Ingredients 5 large onions, thinly sliced 1 tbsp olive oil Salt & pepper 1 tbsp red wine vinegar 6 Yukon Gold potatoes, peeled and sliced into thick rounds 3 tbsp butter 3 tbsp all-purpose flour 2 cups whole milk 1 cup heavy cream 2 cups shredded Gruyère cheese 1 cup shredded Monterey Jack or cheddar 1 tbsp chopped rosemary 1 tbsp chopped thyme Salt & pepper to taste Method Caramelize onions in oil with salt and pepper until deep golden. Add red wine vinegar, reduce, remove from pot. Keep potatoes in water until needed. Melt butter in the same pot, add flour, cook 1 minute. Whisk in milk and cream, reduce until thick. Stir in Gruyère, Monterey Jack, rosemary, thyme, and season. Add a thin layer of sauce to a baking dish. Layer potatoes, season lightly, add sauce, add caramelized onions, repeat, and finish with cheese. Cover and bake at 350°F for 1 hour, uncover and bake 30 minutes until bubbling and golden. #EasyRecipes #scalloppotatoes
Buttermilk Fried Chicken Tenders!! Crispy and delicious!! These are good with or without dipping sauce the choice is yours!! Save this recipe and try it out for yourself. Enjoy!! 😊 Recipe; 1lb chicken tenders (or breast sliced into strips) 500ml buttermilk 2 teaspoons Paprika 2 teaspoons Garlic powder 2 teaspoons Onion powder 1 tablespoon Salt 2 teaspoons Pepper 100ml Beko Tina hot sauce Mix all ingredients above together and allow to marinate for minimum 30minutes but you can do this step up to 24hours in advance for even more flavour. Flour dredge; 2 cups All purpose flour 1 tablespoon Paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt Once chicken has marinated dredge your tenders in seasoned flour and fry as shown in the reel. Only fill pot 2/3s of the way with oil to allow room for tenders. Fry in batches and Be careful to not overcrowd your pot so the tenders fry evenly. Approx 4 minutes at 350 or until golden brown. Ranch sauce; 1/2 bunch fresh dill chopped 1/2 cup yogurt 1/2 cup sour cream 1/4 cup buttermilk 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1 tablespoon salt 2 teaspoon black pepper 1 lemon juiced 1 tablespoon Dijon mustard 2 tablespoons honey Mix all ingredients together in a large bowl. Whisk until thoroughly combined. store in airtight container in fridge until ready to serve. #chickentenders #friedchicken #EasyRecipes #ranch #nikoncreators #poweredbynikon @Beko Foods Inc @Nikon Canada
946K
66.7K
478
11mo ago
chefdwightsmith
Buttermilk Fried Chicken Tenders!! Crispy and delicious!! These are good with or without dipping sauce the choice is yours!! Save this recipe and try it out for yourself. Enjoy!! 😊 Recipe; 1lb chicken tenders (or breast sliced into strips) 500ml buttermilk 2 teaspoons Paprika 2 teaspoons Garlic powder 2 teaspoons Onion powder 1 tablespoon Salt 2 teaspoons Pepper 100ml Beko Tina hot sauce Mix all ingredients above together and allow to marinate for minimum 30minutes but you can do this step up to 24hours in advance for even more flavour. Flour dredge; 2 cups All purpose flour 1 tablespoon Paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt Once chicken has marinated dredge your tenders in seasoned flour and fry as shown in the reel. Only fill pot 2/3s of the way with oil to allow room for tenders. Fry in batches and Be careful to not overcrowd your pot so the tenders fry evenly. Approx 4 minutes at 350 or until golden brown. Ranch sauce; 1/2 bunch fresh dill chopped 1/2 cup yogurt 1/2 cup sour cream 1/4 cup buttermilk 1 tablespoon garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1 tablespoon salt 2 teaspoon black pepper 1 lemon juiced 1 tablespoon Dijon mustard 2 tablespoons honey Mix all ingredients together in a large bowl. Whisk until thoroughly combined. store in airtight container in fridge until ready to serve. #chickentenders #friedchicken #EasyRecipes #ranch #nikoncreators #poweredbynikon @Beko Foods Inc @Nikon Canada
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. @Ontario Dairy #inspiredbydairy #AD
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chefdwightsmith
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. @Ontario Dairy #inspiredbydairy #AD
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #EasyRecipes #lasgana #torontochef
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chefdwightsmith
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #EasyRecipes #lasgana #torontochef
One-Pot Vodka Parm and Sausage Fusilli Great flavour, very straightforward instructions and very little prep time. You have to try this one out for your next dinner and let me know what you think. Recipe, 5 Sausage - remove the casing 1/2 stick Butter 1 small white Onions - diced 3-4 cloves Garlic - sliced 2 teaspoons Chilli flakes 1 tablespoon Tomato paste 2oz Vodka 2 cups Heavy Cream 2 cups Marinara Sauce 2 tablespoons Salt 1 tablespoon Pepper 1 bunch Basil - leaves only 1 cup grated Parmesan Method 1. Boil your pasta based on the package directions. Remove from water and set aside while you make sauce 2. Break sausage into small pieces and sear in olive oil until golden brown 3. Remove sausage from pan then add butter 4. Sweat your onions, sliced garlic and chilli flakes until fully cooked 5. Add tomato paste and allow to continue to cook for 2 minutes 6. Deglaze pan with vodka. And scrap all bits off the bottom of the pan. 7. Add cream, and tomato sauce and bring to a simmer 8. Once sauce starts to thicken add sausage pieces back in and season sauce with salt and pepper 9. Once sauce is the desired consistency Add your cooked pasta, cheese and basil. Stir in making sure everything is fully incorporated. 10. Serve with more cheese and basil for garnish. Enjoy!! #onepotpasta #vodkapasta #EasyRecipes #fusilli
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chefdwightsmith
One-Pot Vodka Parm and Sausage Fusilli Great flavour, very straightforward instructions and very little prep time. You have to try this one out for your next dinner and let me know what you think. Recipe, 5 Sausage - remove the casing 1/2 stick Butter 1 small white Onions - diced 3-4 cloves Garlic - sliced 2 teaspoons Chilli flakes 1 tablespoon Tomato paste 2oz Vodka 2 cups Heavy Cream 2 cups Marinara Sauce 2 tablespoons Salt 1 tablespoon Pepper 1 bunch Basil - leaves only 1 cup grated Parmesan Method 1. Boil your pasta based on the package directions. Remove from water and set aside while you make sauce 2. Break sausage into small pieces and sear in olive oil until golden brown 3. Remove sausage from pan then add butter 4. Sweat your onions, sliced garlic and chilli flakes until fully cooked 5. Add tomato paste and allow to continue to cook for 2 minutes 6. Deglaze pan with vodka. And scrap all bits off the bottom of the pan. 7. Add cream, and tomato sauce and bring to a simmer 8. Once sauce starts to thicken add sausage pieces back in and season sauce with salt and pepper 9. Once sauce is the desired consistency Add your cooked pasta, cheese and basil. Stir in making sure everything is fully incorporated. 10. Serve with more cheese and basil for garnish. Enjoy!! #onepotpasta #vodkapasta #EasyRecipes #fusilli
The best Hash browns recipe!!! Move over McDonald’s because we just unlocked the best hash browns recipe. These came out amazing and it only takes a few ingredients to make!! Recipe, makes 8 large pieces Ingredients 5 russet Potatoes 1-1/2 tablespoons Salt 1/4 cup Cornstarch 3 tablespoons Vegetable oil Peel and dice your potatoes. Put them in ice water and let them soak for a few minutes. Remove from water, strain, and pat dry with paper towel. Cook in a large pan on medium heat in 3 tablespoons of vegetable oil. Make sure to stir fairly often and allow the potatoes to cook through about 5-6 minutes. Add your cooked potatoes to a bowl and add cornstarch and salt. Mix throughly. Using parchment paper shape your potato mixture into hash brown shapes and sprinkle with a little bit more cornstarch. Put these on a plate and place in freezer for at least 30 minutes to firm up. Once ready fry at 350f for about 5 minutes or until crispy and golden brown. Carefully remove from the oil and sprinkle with salt. Enjoy!! 😊 #hashbrowns #mcdonalds #copycatrecipe #EasyRecipes
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chefdwightsmith
The best Hash browns recipe!!! Move over McDonald’s because we just unlocked the best hash browns recipe. These came out amazing and it only takes a few ingredients to make!! Recipe, makes 8 large pieces Ingredients 5 russet Potatoes 1-1/2 tablespoons Salt 1/4 cup Cornstarch 3 tablespoons Vegetable oil Peel and dice your potatoes. Put them in ice water and let them soak for a few minutes. Remove from water, strain, and pat dry with paper towel. Cook in a large pan on medium heat in 3 tablespoons of vegetable oil. Make sure to stir fairly often and allow the potatoes to cook through about 5-6 minutes. Add your cooked potatoes to a bowl and add cornstarch and salt. Mix throughly. Using parchment paper shape your potato mixture into hash brown shapes and sprinkle with a little bit more cornstarch. Put these on a plate and place in freezer for at least 30 minutes to firm up. Once ready fry at 350f for about 5 minutes or until crispy and golden brown. Carefully remove from the oil and sprinkle with salt. Enjoy!! 😊 #hashbrowns #mcdonalds #copycatrecipe #EasyRecipes
Gerry’s Fast Food 🇯🇲 Good food, good vibes, and real history — serving Toronto since 1977.@Gerry’s Fast Foods #jamaicanfood
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chefdwightsmith
Gerry’s Fast Food 🇯🇲 Good food, good vibes, and real history — serving Toronto since 1977.@Gerry’s Fast Foods #jamaicanfood
BRAISED LAMB SHANKS Slow cooked until fall off the bone tender. Served with Parmesan polenta, you really can’t go wrong. Satisfying and honestly not that hard to make. Full recipe below. ⬇️ Recipe, LAMB SHANKS – INGREDIENTS 3 lamb shanks Neutral oil, as needed Salt, to taste Black pepper, to taste 1 carrot, small dice 1 onion, small dice 1 celery stalk, small dice 2 tablespoons tomato paste 2–3 cups chicken stock 1 cup concentrated beef stock or beef stock concentrate 2 sprigs thyme 1 sprig rosemary 2 bay leaves LAMB SHANKS – METHOD Season lamb shanks lightly with salt and black pepper. Drizzle with a touch of neutral oil. Sear lamb shanks heavily in a hot Dutch oven until browned on all sides. Remove and set aside. Add diced carrot, onion, and celery to the pot. Sweat until softened. Add tomato paste and cook until toasted and caramelized. Deglaze with chicken stock, scraping the bottom of the pot. Add concentrated beef stock, thyme, rosemary, bay leaves, and a pinch of salt and black pepper. Return lamb shanks to the pot. Cover with a lid and braise in a 325°F oven for 3 hours. Remove from oven and rest lamb shanks for 15–25 minutes. Remove lamb shanks from liquid. Strain braising liquid and skim off excess fat. Reduce liquid until glossy and slightly thickened. Return lamb shanks to the pan and glaze in the sauce. PARMESAN POLENTA – INGREDIENTS 2 cups water 2 cups milk 1 cup coarse cornmeal 1/4 cup butter 1/2 cup grated Parmesan cheese Salt, to taste Black pepper, to taste PARMESAN POLENTA – METHOD Bring water and milk to a gentle simmer. Whisk in cornmeal gradually. Cook, stirring frequently, until tender and thick, about 25–30 minutes. Finish with butter and Parmesan. Season with salt and black pepper. #lambshanks #polenta #EasyRecipes
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chefdwightsmith
BRAISED LAMB SHANKS Slow cooked until fall off the bone tender. Served with Parmesan polenta, you really can’t go wrong. Satisfying and honestly not that hard to make. Full recipe below. ⬇️ Recipe, LAMB SHANKS – INGREDIENTS 3 lamb shanks Neutral oil, as needed Salt, to taste Black pepper, to taste 1 carrot, small dice 1 onion, small dice 1 celery stalk, small dice 2 tablespoons tomato paste 2–3 cups chicken stock 1 cup concentrated beef stock or beef stock concentrate 2 sprigs thyme 1 sprig rosemary 2 bay leaves LAMB SHANKS – METHOD Season lamb shanks lightly with salt and black pepper. Drizzle with a touch of neutral oil. Sear lamb shanks heavily in a hot Dutch oven until browned on all sides. Remove and set aside. Add diced carrot, onion, and celery to the pot. Sweat until softened. Add tomato paste and cook until toasted and caramelized. Deglaze with chicken stock, scraping the bottom of the pot. Add concentrated beef stock, thyme, rosemary, bay leaves, and a pinch of salt and black pepper. Return lamb shanks to the pot. Cover with a lid and braise in a 325°F oven for 3 hours. Remove from oven and rest lamb shanks for 15–25 minutes. Remove lamb shanks from liquid. Strain braising liquid and skim off excess fat. Reduce liquid until glossy and slightly thickened. Return lamb shanks to the pan and glaze in the sauce. PARMESAN POLENTA – INGREDIENTS 2 cups water 2 cups milk 1 cup coarse cornmeal 1/4 cup butter 1/2 cup grated Parmesan cheese Salt, to taste Black pepper, to taste PARMESAN POLENTA – METHOD Bring water and milk to a gentle simmer. Whisk in cornmeal gradually. Cook, stirring frequently, until tender and thick, about 25–30 minutes. Finish with butter and Parmesan. Season with salt and black pepper. #lambshanks #polenta #EasyRecipes
Oven baked Jerk BBQ baby back ribs Oven-baked, not grilled—but don’t get it twisted, these jerk barbecue baby back ribs were fire. Sticky, spicy, tender, and packed with flavour. Took my time, made a mess, and didn’t leave a single rib standing. 🤣 Recipe, Dry rub: 1/4 cup Brown Sugar 3 tablespoons Paprika 1 teaspoon Cayenne 1 teaspoon Chili flakes 2 tablespoons Cajun spice 1 tablespoon Garlic powder 1 tablespoon Onion powder 1 tablespoon Salt Mix all ingredients together in a small dry bowl. Using mustard to help the seasoning stick coat the ribs evenly on both sides. Wrap in aluminum foil and set on a tray. Bake at 350f for 2 hours for smaller racks and 2-1/2 hours for larger racks. Remove from the oven and allow to cool for five minutes. Open the foil carefully remove the ribs and place them on a separate tray. Brush heavily with Jerk bbq sauce or your favourite bbq sauce will work fine as well. Put back into the oven uncovered for 10-12 minutes. When ready allow to cool slightly, Slice and serve. #babybackribs #EasyRecipes
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chefdwightsmith
Oven baked Jerk BBQ baby back ribs Oven-baked, not grilled—but don’t get it twisted, these jerk barbecue baby back ribs were fire. Sticky, spicy, tender, and packed with flavour. Took my time, made a mess, and didn’t leave a single rib standing. 🤣 Recipe, Dry rub: 1/4 cup Brown Sugar 3 tablespoons Paprika 1 teaspoon Cayenne 1 teaspoon Chili flakes 2 tablespoons Cajun spice 1 tablespoon Garlic powder 1 tablespoon Onion powder 1 tablespoon Salt Mix all ingredients together in a small dry bowl. Using mustard to help the seasoning stick coat the ribs evenly on both sides. Wrap in aluminum foil and set on a tray. Bake at 350f for 2 hours for smaller racks and 2-1/2 hours for larger racks. Remove from the oven and allow to cool for five minutes. Open the foil carefully remove the ribs and place them on a separate tray. Brush heavily with Jerk bbq sauce or your favourite bbq sauce will work fine as well. Put back into the oven uncovered for 10-12 minutes. When ready allow to cool slightly, Slice and serve. #babybackribs #EasyRecipes
ASMR Steak House style Caesar Salad Recipe, 1 head romaine cleaned and chopped Dressing; Mustard Garlic Anchovies Egg yolk Worcestershire sauce Lemon juice Olive oil Parmesan cheese Salt Pepper Croutons - bake @375 for 15 minutes or until golden brown Baguette Garlic Olive oil Salt Pepper #EasyRecipes #caesarsalad
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chefdwightsmith
ASMR Steak House style Caesar Salad Recipe, 1 head romaine cleaned and chopped Dressing; Mustard Garlic Anchovies Egg yolk Worcestershire sauce Lemon juice Olive oil Parmesan cheese Salt Pepper Croutons - bake @375 for 15 minutes or until golden brown Baguette Garlic Olive oil Salt Pepper #EasyRecipes #caesarsalad

dwightsmith (@chefdwightsmith) TikTok Stats & Analytics

dwightsmith (@chefdwightsmith) has 680K TikTok followers with a 5.92% engagement rate over the past 12 months. Across 88 videos, dwightsmith received 3.51M total likes and 59.8M views, averaging 39.9K likes per video. This page tracks dwightsmith's performance metrics, top content, and engagement trends — updated daily.

dwightsmith (@chefdwightsmith) TikTok Analytics FAQ

How many TikTok followers does dwightsmith have?+
dwightsmith (@chefdwightsmith) has 680K TikTok followers as of February 2026.
What is dwightsmith's TikTok engagement rate?+
dwightsmith's TikTok engagement rate is 5.92% over the last 12 months, based on 88 videos.
How many likes does dwightsmith get on TikTok?+
dwightsmith received 3.51M total likes across 88 videos in the last year, averaging 39.9K likes per video.
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dwightsmith's TikTok content generated 59.8M total views over the last 12 months.