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8.56M
563K
2.17K
2mo ago
chefdwightsmith
Caramel flan is one of those desserts that proves simple ingredients can create something incredible. Silky, rich custard baked gently in a water bath and finished with a deep amber caramel that melts into the sauce once it’s unmolded. Smooth, lightly spiced with cinnamon, and perfect served cold. 🍮 Ingredients ½ cup sugar (for caramel) 12 eggs 500 ml evaporated milk 500 ml sweetened condensed milk 250 g cream cheese 1 tbsp vanilla extract 1 tsp cinnamon Method 1. Preheat oven to 325°F / 160°C. 2. Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set. 3. In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth. 4. Pour the custard mixture over the hardened caramel. 5. Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish. 6. Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set. 7. Let cool, then refrigerate until completely chilled. 8. Run a knife around the edge and invert onto a plate to release the caramel. #caramelflan #flannapolitano #EasyRecipes #torontochef
6.27M
368K
1.29K
8mo 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
5.84M
531K
1.94K
8mo 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
2.35M
239K
1.47K
9mo 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
2.08M
150K
1.20K
9mo 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
2.04M
2.33K
28
8mo 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
1.33M
100K
586
6mo 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
1.05M
87.4K
336
3mo ago
chefdwightsmith
This grilled cheese is everything you want — crispy, buttery bread with melted white cheddar pulling apart in the middle. Simple, comforting, and impossible to mess up. Pair it with roasted tomato soup and you’re set. Roasted Tomato Soup Ingredients • 6–8 field tomatoes (depending on size) • 2 red bell peppers • 1 large white onion • 1 whole head of garlic, top sliced off to expose cloves • 2–3 tbsp olive oil • ½ tsp chili flakes (or to taste) • Salt & freshly cracked black pepper • ¼–½ cup cream (to taste) • Fresh basil, to finish Grilled Cheese Ingredients • 2 slices quality sourdough (Baldwin sourdough from Blackbird Baking Co.) • ~1 cup grated white cheddar (medium) • Butter, generous Method; Preheat oven to 425°F. Place tomatoes, peppers, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt, pepper, and chili flakes. Roast for 25–30 minutes until soft and nicely caramelized. Transfer roasted vegetables (squeeze garlic from skins) to a blender. Blend until very smooth, working in batches if needed. Add cream, adjust seasoning, and blend again. Finish with fresh basil, extra chili flakes, and an optional drizzle of cream. For the grilled cheese, butter the outside of the bread, add cheddar, and cook in a pan over low–medium heat until golden brown and fully melted inside. Slice and serve hot with the soup. #grilledcheese #tomatosoup #EasyRecipes #torontochef
921K
72.8K
384
7mo ago
chefdwightsmith
Super easy beef + cheese lasagna — layers of rich beef ragu, silky béchamel, and way too much mozzarella + parm. Comfort food done right — slow-braised flavor, but weeknight simple. Golden, bubbly, and just ridiculous. Save this one for your next Sunday dinner. Recipe, Ingredients: • 4–6 strips bacon, diced • 1 large onion, diced • 2 stalks celery, diced • 1–2 carrots, diced • 3–4 cloves garlic, minced • 1½ lb ground beef • 3–4 cups marinara or tomato sauce • 1 sprig fresh basil • ½ tsp dried oregano • Salt + black pepper, to taste • 9–12 lasagna sheets (fresh or dry, parboiled if needed) • 2 cups mozzarella, shredded • ½ cup parmesan, grated Béchamel Sauce: • 4 tbsp butter • 4 tbsp flour • 3 cups milk (warm) • Salt + black pepper • Pinch of nutmeg Method: 1. Render bacon in a large pan until crispy. Remove and set aside. 2. In the same pan, sauté onion, celery, carrot in olive oil until soft, 6–8 min. Add garlic, cook 1 min more. 3. Add ground beef, season, and brown well. Add bacon back in, then stir in tomato sauce, basil, and oregano. Simmer gently 45–60 min until rich and thick. 4. Meanwhile, make the béchamel: melt butter, whisk in flour for 1–2 min, slowly add warm milk, and whisk until smooth. Season with salt, pepper, and nutmeg. 5. To assemble, layer in a baking dish: beef ragu → pasta sheets → béchamel → mozzarella + parmesan. Repeat until full, finishing with cheese on top. 6. Cover with foil and bake at 375°F (190°C) for 35–40 min. 7. Uncover and bake another 15–20 min until golden and bubbly. 8. Rest 45–60 min before slicing so it holds its shape. #EasyRecipes #lasgana #torontochef
893K
52.6K
268
7mo ago
chefdwightsmith
This is comfort food at its finest - an elevated take on that nostalgic boxed classic, all made from scratch in one pot. Made with local dairy, it’s cheesy, creamy, and loaded with flavor. It’s the kind of dish you’ll want on repeat this fall. The best part? It comes together in under 30 minutes with simple ingredients. Recipe⬇️⬇️⬇️ Ingredients ● ½ package macaroni noodles (about 200 g) ● 1 lb medium ground beef ● 1 small onion, diced ● 3 cloves garlic, minced ● 2 tbsp tomato paste ● 1 tsp paprika ● ½ tsp cayenne (optional, for heat) ● 1 tsp dried thyme ● 1 tsp Italian seasoning ● Salt & black pepper, to taste ● 2 cups beef broth ● 2 cups local milk ● ¼ cup local butter, diced ● 1 ½ cups shredded local cheddar cheese ● 1 tbsp oil (for cooking) Method Heat oil in a large pot over medium heat. Add onions and garlic; sauté until fragrant. Add ground beef and cook until browned. Stir in tomato paste, cooking it down for 1–2 minutes. Add paprika, cayenne, thyme, Italian seasoning, salt, and pepper. Stir well. Pour in beef broth and local milk, then stir in macaroni. Cover and cook on medium-low heat for 10–12 minutes, stirring halfway to prevent sticking. Once pasta is tender, stir in diced local butter until melted and creamy. Add shredded local cheddar cheese, mixing until smooth and cheesy. Taste, adjust seasoning if needed, and serve hot. @Ontario Dairy #inspiredbydairy #AD
685K
4.36K
53
2w ago
chefdwightsmith
#ad Backyard Jalapeno Smash Burger! Double smash patties, cheddar cheese, butter-toasted brioche buns, jalapeños and shaved onions — and to tie it all together, Heinz. This is what I mean when I say a burger shouldn’t be complicated. Just proper ingredients treated right, no overthinking. And for me, no matter how I build it, Heinz is always that finishing touch. It’s what brings everything together and turns it into a proper burger. #HeinzKetchup #HeinzSummer @Heinz Canada
609K
4.13K
12
1mo ago
chefdwightsmith
These strawberry BBQ ribs might be one of my favourite things I’ve put on the smoker lately. Sweet, smoky, a little tangy—everything just hits. That glaze sets up beautifully and gives you that perfect sticky finish every time. Big shoutout to California strawberries for bringing the flavour on this one… this sauce is a game changer. Find California strawberries at your local grocery store @California Strawberries #californiastrawberries Ingredients: · 2 pints California strawberries, cleaned and trimmed · 1/2 cup brown sugar · 1/4 cup ketchup · 2–3 tbsp molasses · 1/4 cup apple cider vinegar · 2 tsp garlic powder · 2 tsp onion powder · 1 tsp chili flakes · 1 tsp kosher salt · 1 tsp black pepper Method: 1. Add strawberries to a saucepan over medium heat. 2. Stir in brown sugar, ketchup, molasses, apple cider vinegar, and spices. 3. Simmer 15–20 minutes, stirring occasionally, until broken down. 4. Blend until smooth. 5. Return to heat if needed and simmer to desired consistency. Ribs Ingredients: · 3 racks of pork ribs · Yellow mustard (about 1 tbsp per side, per rack) · Your favourite barbecue rub · Strawberry BBQ sauce (from above) · 1 tbsp brown sugar (per rack, for wrapping) Method: 1. Preheat smoker to 275°F. 2. Lightly coat ribs with mustard (acts as a binder). 3. Season generously with your favourite barbecue rub. 4. Smoke ribs uncovered for 2 hours. 5. In the last 10–15 minutes, glaze with strawberry BBQ sauce and let it set. 6. Remove ribs and wrap in foil with: 2 tbsp strawberry BBQ sauce per rack 1 tbsp brown sugar per rack 1. Return to smoker and cook wrapped for another 1.5 hours at 275°F. 2. Rest slightly, slice, and serve.
456K
23.8K
177
4mo ago
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
408K
19.3K
110
2mo ago
chefdwightsmith
This chocoflan? Absolute insanity. I drizzled it with dulce de leche, and one bite—just one—made me lose all sense of self-control. Chocolate cake? Flan? Caramel? All in one glorious bite. Honestly, might be one of the best desserts I’ve ever made. 🍫🍮💦 Recipe Caramel: 2/3 – 3/4 cup sugar Flan: 6 eggs, 150 g cream cheese (just a little more than half a 250 g block), 1 cup sweetened condensed milk, 1 1/4 cup evaporated milk, 1 tsp vanilla, pinch of salt Chocolate cake: 1 box mix + eggs, oil, milk (according to instructions) Dulce de leche drizzle: 1 can condensed milk, pinch of salt, water to thin Method 1. Melt sugar over medium heat until golden. Pour into greased bundt pan; let cool. 2. Blend eggs, cream cheese, condensed & evaporated milk, vanilla, and salt. Let sit a few minutes, then strain. 3. Make cake batter. (If too thin, it may mix with the custard and prevent clean layers.) 4. Pour cake batter into bundt pan over caramel. Gently pour flan mixture over the back of a spoon. Cake will rise as flan settles. (Even if it doesn’t, the flan is heavier than the cake, so it will separate—just not perfectly.) 5. Tent with foil, place in hot water bath. Bake ~90 mins, or until knife comes out mostly clean. Remove foil last 5 mins. Cool completely. 6. Heat pan of water, dip cooled pan 30–45 sec. Place plate on top, confidently flip, tap bottom, remove pan. 7. Boil condensed milk 2.5 hrs, cool, thin with water + pinch of salt. Drizzle over chocoflan. 8. Slice, drizzle, and prepare for the most ridiculous bite of your life. #EasyRecipes #chocoflan #caramelflan
349K
23.4K
67
3mo ago
chefdwightsmith
Double-stacked homemade smash burger Yellow cheddar + white cheddar, perfectly melted, stacked between two smashed patties, jammy caramelized onions, toasted brioche, and my signature burger sauce bringing it all together. Burger Sauce (save this): Ingredients: • ½ cup gherkins, finely diced (dill pickles work too) • 1 cup mayo • ¼ cup Dijon mustard • 2–3 tbsp ketchup • 1 tbsp pickle brine • Salt, to taste • Fresh cracked black pepper • Hot sauce, to taste Method: 1. Finely dice the gherkins — smaller is better. 2. In a bowl, mix mayo, Dijon, and ketchup until smooth. 3. Fold in the diced pickles and pickle brine. 4. Season with salt, black pepper, and hot sauce. 5. Let it sit 15–20 minutes if you can (optional, but worth it). #EasyRecipes #smashburger
346K
16.2K
170
12mo ago
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
337K
23.1K
310
5mo ago
chefdwightsmith
Gerry’s Fast Food 🇯🇲 Good food, good vibes, and real history — serving Toronto since 1977.@Gerry’s Fast Foods #jamaicanfood
268K
18.1K
79
4mo ago
chefdwightsmith
Creamy Guanciale, Pea & Pecorino One-Pot Rigatoni Creamy guanciale, sweet peas, pecorino, and cracked black pepper — all the flavor, quick cleanup, no nonsense. Recipe ⬇️⬇️⬇️ Ingredients Rigatoni – 500 g Guanciale – 200 g, cut into lardons Yellow onion – 1 medium, finely diced Garlic – 3–4 cloves, finely chopped Heavy cream – 2 cups Frozen peas – 1 cup Pecorino Romano – 1 cup, finely grated Lemon zest – from 1 lemon Chili flakes – ½ tsp (or to taste) Freshly cracked black pepper – to taste Salt – to taste Reserved pasta water – ½–1 cup, as needed Method 1. Cook rigatoni in well-salted water until just al dente. Reserve pasta water, drain, and set pasta aside to cool slightly. 2. Add guanciale to a dry pan over medium heat and render until golden and crisp. Remove and set aside, leaving the fat in the pan. 3. Sweat onion and garlic in the rendered fat with chili flakes until soft and fragrant. 4. Add cream, peas, lemon zest, and guanciale back to the pan. Simmer gently, then fold in pecorino and black pepper. 5. Add rigatoni, loosen with pasta water as needed, season with salt, and toss until glossy and creamy. #onepotpasta #guanciale #pecorino #EasyRecipes
246K
568
6
7mo ago
chefdwightsmith
We took Milk Masters on the Moove! This time, to Evergreen Brickworks to celebrate the new season, where we show Ontarians just how easy and delicious it is to cook with local milk – anytime, anywhere, even outdoors. An incredible event for an even better show. Click the link in bio to watch all three episodes of Milk Masters on the Moove. @ontariodairy #InspiredByDairy #ad
234K
14.1K
83
11mo ago
chefdwightsmith
Meal Prep: Honey Harissa Chicken Thighs This week I’m gonna be on the road running around and I wasn’t sure how much time I’d have to actually cook for myself. So here’s a quick meal prep idea for you all that is really delicious but also fairly straightforward and easy to make. I used my @yeti containers to put this together. Give this a try for yourself and let me know what you think. I hope you enjoy!!!😊✌🏾 Recipe: Ingredients, 9 boneless skinless chicken thighs 1/4 cup Harissa sauce 1 tablespoons honey 3 tablespoons Olive oil 1 1/2 tablespoon Salt 2 teaspoons Pepper 1 tablespoon Paprika 2 teaspoons Lemon juice and zest 4 cups white rice - steamed 1/2 cup Cherry Tomato - sliced 1/4 cup Red onion - julienned 1/2 cup Cucumber - sliced 1 tablespoon torn Mint 1 tablespoon picked Parsley Hummus - homemade or store bought Recipe, 1. Using a medium sized bowl mix together olive oil, harissa, honey, half your salt, pepper and paprika. 2. In a large air tight container add your chicken thighs, lemon zest and pour your marinade over top. Mix well, cover and refrigerate for at least 3 hours or up to 12 hours for best flavour. 3. Next we cook our 4 cups of rice. Wash your rice then add to a pot using the 2:1 water:rice ratio. 4. In a medium sized bowl add sliced cucumbers, cherry tomatoes, red onion, mint, parsley, lemon juice, olive oil and salt. Give this a good mix then leave in fridge until ready to serve. 5. If you have your own recipe for hummus this is the time to use it or if your lucky like me my local shop sells amazing hummus so that’s what I used 6. Put a large skillet on medium high heat. Add olive oil and sear off your marinated thighs in batches. Do not over crowd your pan. I recommend 3-4 at a time depending on the size of your pan. You wanna cook this for approximately 3-4 minutes per side. 7. Once chicken is fully cooked let it rest and cool before packing your meals. 8. . Add rice, salad, and chicken to your ur containers. I use plastic take out ramekins for the hummus but it’s not necessary if you don’t have them. 9. Place in fridge and just like that you have lunches ready for the week. #honeyharissachicken #mealprep #EasyRecipes @YETI
dwightsmith (@chefdwightsmith) Tiktok Stats & Analytics
dwightsmith (@chefdwightsmith) has 716K Tiktok followers with a 6.54% engagement rate over the past 12 months. Across 90.0 videos, dwightsmith received 2.55M total likes and 39.2M views, averaging 28.3K 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 716K TikTok followers as of June 2026.
What is dwightsmith's TikTok engagement rate?+
dwightsmith's TikTok engagement rate is 6.54% over the last 12 months, based on 90.0 videos.
How many likes does dwightsmith get on TikTok?+
dwightsmith received 2.55M total likes across 90.0 videos in the last 12 months, averaging 28.3K likes per video.
How many TikTok views does dwightsmith get?+
dwightsmith's TikTok content generated 39.2M total views over the last 12 months.