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Garlic Butter Lobster Tails 🦞🔥 #clubhousepartner When you start with great ingredients, the right seasoning makes all the difference. Today I’m using @Club House Canada La Grille Garlic Butter Seasoning to bring those rich, mouthwatering flavours that make anything off the grill taste incredible. Simple, bold, and seriously delicious. Rub it onto your favourite cuts for the easiest way to get that perfect crust and juicy, buttery finish. What are you throwing on the grill next? 👇🏾 Try the full lineup of Club House La Grille seasonings and take your barbecue to the next level. Learn more: www.clubhouse.ca/en-ca/la-grille Recipe (Serves 3) Ingredients 3 lobster tails (about 6 oz meat each — from ~1.5–2 lb lobsters) 3 tsp Club House La Grille Garlic Butter Seasoning (1 tsp per tail) 1 lemon, cut into wedges Fresh chives, finely chopped Garlic Butter ¼ cup butter, divided 10–15 cloves garlic 1 tsp lemon zest Pinch chili flakes 1 tbsp Club House La Grille Garlic Butter Seasoning 2 tbsp chopped chives Method 1. Prep (steakhouse style) Using kitchen shears, cut down the top of the shell. Gently loosen and lift the meat, resting it on top while keeping it attached at the base. 2. Season Sprinkle about 1 tsp seasoning over each tail. 3. Garlic butter Melt half the butter with garlic, lemon zest, and chili flakes over low heat until soft and lightly browned (10–15 min). Pour over remaining butter, whisk smooth, then mix in seasoning and chives. 4. Grill Preheat to medium-high (~400°F). Place lobster tails shell-side down. 5. Baste After 5–6 minutes, brush generously with garlic butter. 6. Finish Cook another 4–5 minutes until opaque and just firm. Finish with lemon and chives. #ClubHousespices #grillingtips
26.9M
64.7K
376
6mo ago
chefdwightsmith
Garlic Butter Lobster Tails 🦞🔥 #clubhousepartner When you start with great ingredients, the right seasoning makes all the difference. Today I’m using @Club House Canada La Grille Garlic Butter Seasoning to bring those rich, mouthwatering flavours that make anything off the grill taste incredible. Simple, bold, and seriously delicious. Rub it onto your favourite cuts for the easiest way to get that perfect crust and juicy, buttery finish. What are you throwing on the grill next? 👇🏾 Try the full lineup of Club House La Grille seasonings and take your barbecue to the next level. Learn more: www.clubhouse.ca/en-ca/la-grille Recipe (Serves 3) Ingredients 3 lobster tails (about 6 oz meat each — from ~1.5–2 lb lobsters) 3 tsp Club House La Grille Garlic Butter Seasoning (1 tsp per tail) 1 lemon, cut into wedges Fresh chives, finely chopped Garlic Butter ¼ cup butter, divided 10–15 cloves garlic 1 tsp lemon zest Pinch chili flakes 1 tbsp Club House La Grille Garlic Butter Seasoning 2 tbsp chopped chives Method 1. Prep (steakhouse style) Using kitchen shears, cut down the top of the shell. Gently loosen and lift the meat, resting it on top while keeping it attached at the base. 2. Season Sprinkle about 1 tsp seasoning over each tail. 3. Garlic butter Melt half the butter with garlic, lemon zest, and chili flakes over low heat until soft and lightly browned (10–15 min). Pour over remaining butter, whisk smooth, then mix in seasoning and chives. 4. Grill Preheat to medium-high (~400°F). Place lobster tails shell-side down. 5. Baste After 5–6 minutes, brush generously with garlic butter. 6. Finish Cook another 4–5 minutes until opaque and just firm. Finish with lemon and chives. #ClubHousespices #grillingtips
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
8.91M
577K
2.19K
7mo 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
Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in Mutti Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients
 • 4 bone-in, skin-on chicken thighs
 • 2 tbsp olive oil
 • 1 shallot, thinly sliced
 • 2 garlic cloves, thinly sliced
 • 1 fennel bulb, trimmed and thinly sliced
 • 1 tbsp Calabrian chili paste
 • 1 can Mutti Polpa
 • 1/4 cup olives
 • 1 tbsp capers
 • 1 tsp paprika
 • Salt, to taste
 • Freshly cracked black pepper, to taste
 • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread. #ad @Mutti Pomodoro
2.61M
6.73K
80
3w ago
chefdwightsmith
Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in Mutti Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients
 • 4 bone-in, skin-on chicken thighs
 • 2 tbsp olive oil
 • 1 shallot, thinly sliced
 • 2 garlic cloves, thinly sliced
 • 1 fennel bulb, trimmed and thinly sliced
 • 1 tbsp Calabrian chili paste
 • 1 can Mutti Polpa
 • 1/4 cup olives
 • 1 tbsp capers
 • 1 tsp paprika
 • Salt, to taste
 • Freshly cracked black pepper, to taste
 • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread. #ad @Mutti Pomodoro
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #EasyRecipes #ribeye #torontofood
2.33M
407K
2.23K
3mo ago
chefdwightsmith
Steak & Eggs, cooked entirely in a cast iron pan on my balcony. There’s something about a hot cast iron, a ribeye, crispy potatoes, and eggs that just feels right. Ingredients: * 1 ribeye steak * Salt & black pepper * 3 Yukon Gold potatoes, cut into large chunks * 1 onion, julienned * 3 eggs * 1 tbsp neutral oil Cowboy Butter: * 1 stick (½ cup) butter, melted * 2 cloves garlic, minced * 2 tbsp chopped parsley * ½ tsp chili flakes * ½ tsp Cajun seasoning * ½ tsp cayenne pepper * Salt & black pepper, to taste Method: 1. Preheat a cast iron pan in a 500°F pizza oven (or any very hot oven). Add the neutral oil and sear the ribeye until medium-rare to medium. Remove and let it rest. 2. Add the onion and cook until deeply golden. Stir in the potatoes and roast until they’re tender with crispy edges. 3. Push the potatoes to the outside of the pan, leaving a circle in the center. Crack in the 3 eggs. 4. Slice the rested steak. Pour in the cowboy butter, add the steak back to the pan, and let everything sizzle until the eggs are cooked to your liking. 5. Serve immediately and spoon that cowboy butter over everything. #steakandeggs #EasyRecipes #ribeye #torontofood
#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
1.90M
7.00K
83
5mo 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
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
1.43M
105K
366
7mo 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
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
1.35M
101K
585
10mo 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
#ad Backyard Jalapeno SmashBurger!  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. @Heinz Canada #HeinzKetchup #heinzsummer
1.19M
851
12
3mo ago
chefdwightsmith
#ad Backyard Jalapeno SmashBurger!  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. @Heinz Canada #HeinzKetchup #heinzsummer
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
1.03M
77.4K
398
11mo 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
Chicken Pot Pie This is my take on a classic chicken pot pie, but with a little twist. You get all the creamy, comforting chicken pot pie flavors, but instead of putting the puff pastry on top and digging in with a spoon, I flip the whole thing over so you get that crispy, golden puff pastry underneath and the creamy chicken filling on top. And the best part? You can make this with a rotisserie chicken from the grocery store, leftover chicken, or roast a whole chicken yourself. Ingredients * 1 rotisserie chicken, meat shredded and skin removed * 1 cup diced onion * 1 cup diced carrot * 1 cup diced celery * ¼ cup butter * ¼ cup all-purpose flour * ½ L chicken stock * 1 L milk and cream, combined * 1 cup frozen peas * Fresh thyme * Salt, to taste * Black pepper, to taste * Herb and garlic seasoning, to taste * Fresh parsley, chopped * Puff pastry, enough to cover your baking dishes * 1 egg, beaten, for egg wash * Flaky salt, for finishing Method Sauté the onion, carrot, and celery in the butter until softened. Add the flour and stir to coat the vegetables, then cook for a few minutes to cook out the raw flour taste. Slowly whisk in the chicken stock, followed by the milk and cream. Bring to a simmer and cook until the flour thickens the mixture. Add the frozen peas, thyme, salt, black pepper, and herb and garlic seasoning. Once thickened, fold in the shredded chicken and finish with fresh parsley. Taste and adjust the seasoning to your preference. Transfer the filling into small 8-ounce oven-safe dishes. Roll the puff pastry out to roughly twice the size of the dish—you want plenty of excess so it can drape over the sides. Egg wash the pastry, place it over the filling, then egg wash the top again and finish with flaky salt. Bake at 425°F conventional or 400°F convection until the pastry is deeply golden and cooked through, rotating as needed for even browning. Serve it as is, or do what I did: flip it over so the crispy puff pastry becomes the base and the creamy chicken filling sits on top. #EasyRecipes #chickenpotpie
943K
38.3K
370
1mo ago
chefdwightsmith
Chicken Pot Pie This is my take on a classic chicken pot pie, but with a little twist. You get all the creamy, comforting chicken pot pie flavors, but instead of putting the puff pastry on top and digging in with a spoon, I flip the whole thing over so you get that crispy, golden puff pastry underneath and the creamy chicken filling on top. And the best part? You can make this with a rotisserie chicken from the grocery store, leftover chicken, or roast a whole chicken yourself. Ingredients * 1 rotisserie chicken, meat shredded and skin removed * 1 cup diced onion * 1 cup diced carrot * 1 cup diced celery * ¼ cup butter * ¼ cup all-purpose flour * ½ L chicken stock * 1 L milk and cream, combined * 1 cup frozen peas * Fresh thyme * Salt, to taste * Black pepper, to taste * Herb and garlic seasoning, to taste * Fresh parsley, chopped * Puff pastry, enough to cover your baking dishes * 1 egg, beaten, for egg wash * Flaky salt, for finishing Method Sauté the onion, carrot, and celery in the butter until softened. Add the flour and stir to coat the vegetables, then cook for a few minutes to cook out the raw flour taste. Slowly whisk in the chicken stock, followed by the milk and cream. Bring to a simmer and cook until the flour thickens the mixture. Add the frozen peas, thyme, salt, black pepper, and herb and garlic seasoning. Once thickened, fold in the shredded chicken and finish with fresh parsley. Taste and adjust the seasoning to your preference. Transfer the filling into small 8-ounce oven-safe dishes. Roll the puff pastry out to roughly twice the size of the dish—you want plenty of excess so it can drape over the sides. Egg wash the pastry, place it over the filling, then egg wash the top again and finish with flaky salt. Bake at 425°F conventional or 400°F convection until the pastry is deeply golden and cooked through, rotating as needed for even browning. Serve it as is, or do what I did: flip it over so the crispy puff pastry becomes the base and the creamy chicken filling sits on top. #EasyRecipes #chickenpotpie
Maple Bacon Brussels Sprouts worth fighting over this Thanksgiving. @Schneiders
760K
4.52K
36
2w ago
chefdwightsmith
Maple Bacon Brussels Sprouts worth fighting over this Thanksgiving. @Schneiders
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.
614K
4.33K
12
5mo 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.
Recreating one of the dishes from the new season of Milk Masters on the Move and bringing it back into my own kitchen. It was such a fun experience being part of this new summer season and celebrating with high-quality milk made right here in Ontario. You can stream Milk Masters on the Move now on YouTube – link in my bio. Inspired by Ontario dairy. #MilkMasters #OntarioDairy #DairyFarmers #Cooking @Ontario Dairy
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chefdwightsmith
Recreating one of the dishes from the new season of Milk Masters on the Move and bringing it back into my own kitchen. It was such a fun experience being part of this new summer season and celebrating with high-quality milk made right here in Ontario. You can stream Milk Masters on the Move now on YouTube – link in my bio. Inspired by Ontario dairy. #MilkMasters #OntarioDairy #DairyFarmers #Cooking @Ontario Dairy
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
Some of the best Portuguese chicken I’ve had in Toronto. The chicken was juicy, the hot sauce had the perfect amount of heat without overpowering everything, and the rice and potatoes were both solid. Add in the price, and it’s honestly one of the best value meals around. Definitely worth checking out if you’re craving Portuguese chicken. 📍Brasas Churrasqueira Rotisserie and grill #portugesechicken #torontofood #TorontoFood #TorontoChef #PortugueseChicken
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chefdwightsmith
Some of the best Portuguese chicken I’ve had in Toronto. The chicken was juicy, the hot sauce had the perfect amount of heat without overpowering everything, and the rice and potatoes were both solid. Add in the price, and it’s honestly one of the best value meals around. Definitely worth checking out if you’re craving Portuguese chicken. 📍Brasas Churrasqueira Rotisserie and grill #portugesechicken #torontofood #TorontoFood #TorontoChef #PortugueseChicken
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
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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
Jerk Cornish hens with buttery mashed potatoes, charred corn salsa & pan gravy. Big flavour, simple ingredients, and one hell of a dinner. Jerk Cornish Hens 3 Cornish hens Jerk marinade Neutral oil Lime + vinegar Charred Corn Salsa 3 ears corn 2 green onions 2 bird’s eye chilies 1 lime Olive oil Salt + pepper Mashed Potatoes 3 Yukon Gold potatoes Butter Heavy cream Salt Pan Gravy ½ cup chicken stock Butter Method Spatchcock and clean the hens with lime, vinegar and water. Rinse, pat dry, coat generously with jerk marinade and refrigerate at least 4 hours, preferably overnight. Heat a large cast iron with neutral oil. Sear hens skin-side down, weigh them down, then roast at 425°F for 30–35 minutes or until cooked through. Boil corn until tender, season with oil, salt and pepper, then grill or char. Cut from the cob and toss with green onion, bird’s eye chili, lime zest, lime juice and olive oil. Boil potatoes in salted water until tender. Rice, then mix with melted butter, warm cream and salt. Remove hens from the pan. Add chicken stock to the fond, scrape well and simmer. Stir in a knob of butter and strain. Plate it all up and don’t forget that gravy. #EasyRecipes #asmr #cornishhen #cheapeats
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chefdwightsmith
Jerk Cornish hens with buttery mashed potatoes, charred corn salsa & pan gravy. Big flavour, simple ingredients, and one hell of a dinner. Jerk Cornish Hens 3 Cornish hens Jerk marinade Neutral oil Lime + vinegar Charred Corn Salsa 3 ears corn 2 green onions 2 bird’s eye chilies 1 lime Olive oil Salt + pepper Mashed Potatoes 3 Yukon Gold potatoes Butter Heavy cream Salt Pan Gravy ½ cup chicken stock Butter Method Spatchcock and clean the hens with lime, vinegar and water. Rinse, pat dry, coat generously with jerk marinade and refrigerate at least 4 hours, preferably overnight. Heat a large cast iron with neutral oil. Sear hens skin-side down, weigh them down, then roast at 425°F for 30–35 minutes or until cooked through. Boil corn until tender, season with oil, salt and pepper, then grill or char. Cut from the cob and toss with green onion, bird’s eye chili, lime zest, lime juice and olive oil. Boil potatoes in salted water until tender. Rice, then mix with melted butter, warm cream and salt. Remove hens from the pan. Add chicken stock to the fond, scrape well and simmer. Stir in a knob of butter and strain. Plate it all up and don’t forget that gravy. #EasyRecipes #asmr #cornishhen #cheapeats
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
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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
Cheesecake Factory at home! Cajun blackened salmon, buttery mashed potatoes, sweet corn, and a rich Cajun cream sauce. So good! Cajun Blackened Salmon * 2 salmon fillets * Cajun seasoning * Olive oil + neutral oil Coat salmon with olive oil and generously season with Cajun spice. Sear in a hot pan with neutral oil, using a weight for maximum contact and a deep, blackened crust. Flip, cook about ¾ of the way through, and set aside. Creamy Mashed Potatoes * Yukon Gold potatoes * Butter + heavy cream * Salt Peel and cut potatoes, then start in cold, generously salted water. Boil until tender, drain, and rice. Fold in warm melted butter and cream, whip until smooth, and season to taste. Buttered Corn * Fresh corn, kernels removed * 1 tbsp butter * 1 tbsp chopped chives * Salt Add corn to a pan with a splash of water. Cover and steam until nearly evaporated, then toss with butter, chives, and salt. Cajun Cream Sauce * Butter * Shallots + garlic * Chili flakes * Heavy cream * Cajun seasoning + paprika * Lemon juice Pour off excess oil from the salmon pan. Add butter, shallots, garlic, and chili flakes. Sweat until fragrant, then add cream, Cajun seasoning, and paprika. Simmer until slightly thickened and finish with lemon juice. Plate the mashed potatoes, add buttered corn and blackened salmon, then finish with a generous drizzle of Cajun cream sauce. Enjoy! #EasyRecipes #cheesecakefactory #cajunsalmon
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chefdwightsmith
Cheesecake Factory at home! Cajun blackened salmon, buttery mashed potatoes, sweet corn, and a rich Cajun cream sauce. So good! Cajun Blackened Salmon * 2 salmon fillets * Cajun seasoning * Olive oil + neutral oil Coat salmon with olive oil and generously season with Cajun spice. Sear in a hot pan with neutral oil, using a weight for maximum contact and a deep, blackened crust. Flip, cook about ¾ of the way through, and set aside. Creamy Mashed Potatoes * Yukon Gold potatoes * Butter + heavy cream * Salt Peel and cut potatoes, then start in cold, generously salted water. Boil until tender, drain, and rice. Fold in warm melted butter and cream, whip until smooth, and season to taste. Buttered Corn * Fresh corn, kernels removed * 1 tbsp butter * 1 tbsp chopped chives * Salt Add corn to a pan with a splash of water. Cover and steam until nearly evaporated, then toss with butter, chives, and salt. Cajun Cream Sauce * Butter * Shallots + garlic * Chili flakes * Heavy cream * Cajun seasoning + paprika * Lemon juice Pour off excess oil from the salmon pan. Add butter, shallots, garlic, and chili flakes. Sweat until fragrant, then add cream, Cajun seasoning, and paprika. Simmer until slightly thickened and finish with lemon juice. Plate the mashed potatoes, add buttered corn and blackened salmon, then finish with a generous drizzle of Cajun cream sauce. Enjoy! #EasyRecipes #cheesecakefactory #cajunsalmon
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works. Would you try?? @Beast
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chefdwightsmith
The Beef Patty Pizza from Beast Pizza is one of the more creative things I’ve tried lately. They did a great job capturing the flavours of a classic Jamaican beef patty while still making it feel like an actual pizza instead of a gimmick. They only make six of these a day, so make sure you get there early. I showed up right when they opened, and by the time I left, they were already sold out. It’s a wild idea on paper, but somehow it works. Would you try?? @Beast

dwightsmith (@chefdwightsmith) TikTok Stats & Analytics

dwightsmith (@chefdwightsmith) has 741K TikTok followers with a 3.24% engagement rate over the past 12 months. Across 92.0 videos, dwightsmith received 1.90M total likes and 59.1M views, averaging 20.7K likes per video. This page tracks dwightsmith's performance metrics, top content, and engagement trends — updated daily. To benchmark @chefdwightsmith against other accounts, use Socialpruf's TikTok competitor analysis tool.

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dwightsmith (@chefdwightsmith) has 741K TikTok followers as of October 2026.
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dwightsmith's TikTok engagement rate is 3.24% over the last 12 months, based on 92.0 videos.
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dwightsmith received 1.90M total likes across 92.0 videos in the last 12 months, averaging 20.7K likes per video.
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dwightsmith's TikTok content generated 59.1M total views over the last 12 months.
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