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#JENNIEOBrandPartner Here’s a quick and flavorful summer meal with @Jennie-O Turkey Lean Ground Turkey: One-Pot Lemon Herb Turkey Meatballs and Rice. Pick up JENNIE-O® Turkey at your local retailer today!
12.6M
3.93K
32
2mo ago
emmanuelduverneau
#JENNIEOBrandPartner Here’s a quick and flavorful summer meal with @Jennie-O Turkey Lean Ground Turkey: One-Pot Lemon Herb Turkey Meatballs and Rice. Pick up JENNIE-O® Turkey at your local retailer today!
#JENNIEOBrandPartner These spiced turkey skewers, made with @Jennie-O Turkey Lean Ground Turkey were incredibly easy to prepare and bursting with flavor. They were the perfect elevated dish for date night.
6.32M
3.07K
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3mo ago
emmanuelduverneau
#JENNIEOBrandPartner These spiced turkey skewers, made with @Jennie-O Turkey Lean Ground Turkey were incredibly easy to prepare and bursting with flavor. They were the perfect elevated dish for date night.
These crispy, cheesy smashed chicken tacos made with @Tillamook Farmstyle Sharp Cheddar Slices are about to be your new summer obsession. Shop Tillamook dairy and grab the recipe at the link in bio. #TillamookPartner
5.31M
32.7K
225
3mo ago
emmanuelduverneau
These crispy, cheesy smashed chicken tacos made with @Tillamook Farmstyle Sharp Cheddar Slices are about to be your new summer obsession. Shop Tillamook dairy and grab the recipe at the link in bio. #TillamookPartner
The best Thanksgiving turkey! Spatchcocked with an orange glaze and a delicious compound butter. It’s definitely going to be a crowd pleaser. Recipe: Dry Brine: 1 (13 to 14) pound spatchcocked turkey 1/4 cup kosher salt (I use Diamond Crystal) 1 tablespoon freshly ground black pepper  3 tablespoons dark brown sugar 2 teaspoons ground coriander Compound Butter: 1 cup (2 sticks) unsalted butter, at room temperature 7 garlic cloves, grated Zest of 1 lemon 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 tablespoon onion powder 1 tablespoon smoked paprika Avocado oil, for drizzling on top  Glaze: 6 tablespoons unsalted butter 1/4 cup pure maple syrup 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon Worcestershire sauce 3 sprigs fresh thyme 3 sprigs fresh rosemary  Zest of 1/2 an orange -First, spatchcock the turkey: Use paper towels to pat the turkey dry and remove the bag of giblets. On a large cutting board, place the turkey breast-side down, with its backbone up. Starting from the bottom area, cut along one side of the backbone through to the end. Cut along the other side of the backbone and remove the backbone (discard or save for stock). Spread the turkey wide open.  Flip the turkey over, place it breast-side up on the cutting board, spread its legs out, and firmly press down with your hands on the middle of the breast bone until you hear a few cracks and the turkey sits flat on the cutting board.  Line a large sheet pan with foil. Set a wire rack on top.  -Make the dry brine: In a small bowl, mix kosher salt, freshly ground black pepper, brown sugar, and coriander. Rub the dry brine all over the turkey, including the bottom of the cavity. Place the turkey on the rack and refrigerate uncovered for at least 24 hours and up to 48 hours.  -When you are ready to cook the turkey, preheat the oven to 325°F and place a rack in the middle of the oven. Take the turkey out of the refrigerator at least 1 hour before it goes into the oven. Remove the turkey from the sheet pan and place on a new sheet pan lined with a wire rack without foil. -Make the compound butter: In a medium bowl, mix the butter, garlic, lemon zest, lemon juice, rosemary, thyme, oregano, onion powder, and smoked paprika. Gently lift the skin from the turkey breast and thighs and rub the butter all over the meat. Drizzle oil all over the skin and brush all over the top of the turkey.  -Place in the oven, insert a probe thermometer into the thickest part of the breast, and roast undisturbed until the internal temperature reaches 140°F, (at which point you’ll start glazing every 15 minutes).   -Make the glaze: In a medium saucepan, combine the butter, maple syrup, soy sauce, rice vinegar, Worcestershire sauce, thyme, rosemary, and orange zest over medium heat. Mix, stirring often, until the butter melts and the mixture comes to a boil, then reduce the heat to medium low and stir constantly until it coats the back of a spoon, about 8-10 minutes. Remove from the heat.  -When the turkey reaches an internal temperature of 140°F, brush the glaze over the top of the turkey. Roast for 15 minutes, then glaze again. Repeat until the turkey reaches an internal temperature of 165°F for the breast and 185°F degrees for the legs and thighs. This whole process should take 2-3 hours. Rest at room temperature for 40 minutes before carving. Enjoy! #food #thanksgiving #turkey
3.79M
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10mo ago
emmanuelduverneau
The best Thanksgiving turkey! Spatchcocked with an orange glaze and a delicious compound butter. It’s definitely going to be a crowd pleaser. Recipe: Dry Brine: 1 (13 to 14) pound spatchcocked turkey 1/4 cup kosher salt (I use Diamond Crystal) 1 tablespoon freshly ground black pepper  3 tablespoons dark brown sugar 2 teaspoons ground coriander Compound Butter: 1 cup (2 sticks) unsalted butter, at room temperature 7 garlic cloves, grated Zest of 1 lemon 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 tablespoon onion powder 1 tablespoon smoked paprika Avocado oil, for drizzling on top  Glaze: 6 tablespoons unsalted butter 1/4 cup pure maple syrup 1/4 cup soy sauce 2 tablespoons rice vinegar 1 tablespoon Worcestershire sauce 3 sprigs fresh thyme 3 sprigs fresh rosemary  Zest of 1/2 an orange -First, spatchcock the turkey: Use paper towels to pat the turkey dry and remove the bag of giblets. On a large cutting board, place the turkey breast-side down, with its backbone up. Starting from the bottom area, cut along one side of the backbone through to the end. Cut along the other side of the backbone and remove the backbone (discard or save for stock). Spread the turkey wide open.  Flip the turkey over, place it breast-side up on the cutting board, spread its legs out, and firmly press down with your hands on the middle of the breast bone until you hear a few cracks and the turkey sits flat on the cutting board.  Line a large sheet pan with foil. Set a wire rack on top.  -Make the dry brine: In a small bowl, mix kosher salt, freshly ground black pepper, brown sugar, and coriander. Rub the dry brine all over the turkey, including the bottom of the cavity. Place the turkey on the rack and refrigerate uncovered for at least 24 hours and up to 48 hours.  -When you are ready to cook the turkey, preheat the oven to 325°F and place a rack in the middle of the oven. Take the turkey out of the refrigerator at least 1 hour before it goes into the oven. Remove the turkey from the sheet pan and place on a new sheet pan lined with a wire rack without foil. -Make the compound butter: In a medium bowl, mix the butter, garlic, lemon zest, lemon juice, rosemary, thyme, oregano, onion powder, and smoked paprika. Gently lift the skin from the turkey breast and thighs and rub the butter all over the meat. Drizzle oil all over the skin and brush all over the top of the turkey.  -Place in the oven, insert a probe thermometer into the thickest part of the breast, and roast undisturbed until the internal temperature reaches 140°F, (at which point you’ll start glazing every 15 minutes).   -Make the glaze: In a medium saucepan, combine the butter, maple syrup, soy sauce, rice vinegar, Worcestershire sauce, thyme, rosemary, and orange zest over medium heat. Mix, stirring often, until the butter melts and the mixture comes to a boil, then reduce the heat to medium low and stir constantly until it coats the back of a spoon, about 8-10 minutes. Remove from the heat.  -When the turkey reaches an internal temperature of 140°F, brush the glaze over the top of the turkey. Roast for 15 minutes, then glaze again. Repeat until the turkey reaches an internal temperature of 165°F for the breast and 185°F degrees for the legs and thighs. This whole process should take 2-3 hours. Rest at room temperature for 40 minutes before carving. Enjoy! #food #thanksgiving #turkey
#PepcidPartner Enjoy the game and your wings with the help of @pepcid_us Buy on Amazon and save up to 15%* off during Amazon’s New Year deal from January 5-11. *Deals subject to change
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8mo ago
emmanuelduverneau
#PepcidPartner Enjoy the game and your wings with the help of @pepcid_us Buy on Amazon and save up to 15%* off during Amazon’s New Year deal from January 5-11. *Deals subject to change
Mac and cheese Recipe: 1 pound macaroni -Season water with salt and boil macaroni just until Al dente. Drain water and set aside. Cheese: 8 ounces colby Jack cheese, shredded 8 ounces mozzarella cheese, shredded 8 ounces sharp cheddar cheese, shredded 8 ounces medium cheddar cheese, shredded 3 tablespoons cream cheese -Combine all cheeses together, except cream cheese, and reserve 2 1/2 cups for topping. Seasonings: 1 teaspoons smoked paprika 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 1/2 teaspoon salt, add more to taste 1/2 teaspoon black pepper -Combine all seasonings to a small bowl and mix together. Roux: 5 tablespoons butter 1 shallot, chopped 3 garlic cloves, minced 3 tablespoons flour 3 1/2 cups whole milk 1 cup heavy cream -In a large pot over medium heat, add butter. Once melted, add shallot and garlic. Sauté for about 1-2 minutes. Add half the seasonings and mix for an additional 15-30 seconds. -Turn heat down to medium low and add flour, whisking to combine. Slowly add milk and heavy cream while whisking. Whisk until there are no clumps and sauce has thickened, about 10-15 minutes. -Turn heat down to low and add in cream cheese, whisk until smooth. Add remaining seasonings and mix. Add grated cheese in batches, reserving 2 cups for the top. Taste and adjust with salt and pepper. -Add macaroni to a large bowl. Pour the cheese sauce over the macaroni and mix until fully coated. Pour into a baking pan and top with remaining shredded cheese. -Bake at 375°F until it starts to bubble, about 10-15 minutes. Then broil until cheese is slightly browned and bubbly. Enjoy! #food #thanksgiving #EasyRecipe #foodtiktok
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emmanuelduverneau
Mac and cheese Recipe: 1 pound macaroni -Season water with salt and boil macaroni just until Al dente. Drain water and set aside. Cheese: 8 ounces colby Jack cheese, shredded 8 ounces mozzarella cheese, shredded 8 ounces sharp cheddar cheese, shredded 8 ounces medium cheddar cheese, shredded 3 tablespoons cream cheese -Combine all cheeses together, except cream cheese, and reserve 2 1/2 cups for topping. Seasonings: 1 teaspoons smoked paprika 1/2 teaspoon dry mustard 1/2 teaspoon onion powder 1/2 teaspoon salt, add more to taste 1/2 teaspoon black pepper -Combine all seasonings to a small bowl and mix together. Roux: 5 tablespoons butter 1 shallot, chopped 3 garlic cloves, minced 3 tablespoons flour 3 1/2 cups whole milk 1 cup heavy cream -In a large pot over medium heat, add butter. Once melted, add shallot and garlic. Sauté for about 1-2 minutes. Add half the seasonings and mix for an additional 15-30 seconds. -Turn heat down to medium low and add flour, whisking to combine. Slowly add milk and heavy cream while whisking. Whisk until there are no clumps and sauce has thickened, about 10-15 minutes. -Turn heat down to low and add in cream cheese, whisk until smooth. Add remaining seasonings and mix. Add grated cheese in batches, reserving 2 cups for the top. Taste and adjust with salt and pepper. -Add macaroni to a large bowl. Pour the cheese sauce over the macaroni and mix until fully coated. Pour into a baking pan and top with remaining shredded cheese. -Bake at 375°F until it starts to bubble, about 10-15 minutes. Then broil until cheese is slightly browned and bubbly. Enjoy! #food #thanksgiving #EasyRecipe #foodtiktok
This Meal Diamond sandwich with @Hellmann’s Mayonnaise is so good! Recreate this sandwich and stay tuned for what Hellmann’s is dropping on 2/8 during the Big Game! Click the link in my bio for the recipe. #HellmannsPartner
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7mo ago
emmanuelduverneau
This Meal Diamond sandwich with @Hellmann’s Mayonnaise is so good! Recreate this sandwich and stay tuned for what Hellmann’s is dropping on 2/8 during the Big Game! Click the link in my bio for the recipe. #HellmannsPartner
Pan seared Sea bass with a charred zucchini and chickpea salad. Recipe: Salad: 1 (15 ounce) can chickpeas, drained 1/3 cup roasted bell peppers in a jar, chopped 1/4 cup parsley, chopped 1/3 cup red onion, chopped 1 zucchini, chopped -Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water. In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop. Dressing: 2 tablespoons red wine vinegar 4 tablespoons olive oil 2 garlic clove minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper -Add all ingredients to a bottle and shake to mix. Add chickpeas and about 1/3 of the dressing to a large bowl and mix. Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes. -Mix in the remaining vegetables, and desired amount of dressing to create the salad. Pan seared sea bass: 2 (6) oz sea bass filets Salt & pepper 4 tablespoons butter zest from 1/2 a lemon lemon juice for serving -Pat sea bass dry and season with salt and pepper. Let sit at room temperature for 20 minutes. In a pan over medium high heat, add oil and set fish down skin side down. Sear for 4 minutes undisturbed. Flip and cook undisturbed for 3 minutes. Lower heat to medium and add butter and lemon zest and baste for 2 more minutes. #EasyRecipes #quickrecipe #foodtiktok #foodies
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emmanuelduverneau
Pan seared Sea bass with a charred zucchini and chickpea salad. Recipe: Salad: 1 (15 ounce) can chickpeas, drained 1/3 cup roasted bell peppers in a jar, chopped 1/4 cup parsley, chopped 1/3 cup red onion, chopped 1 zucchini, chopped -Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water. In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop. Dressing: 2 tablespoons red wine vinegar 4 tablespoons olive oil 2 garlic clove minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper -Add all ingredients to a bottle and shake to mix. Add chickpeas and about 1/3 of the dressing to a large bowl and mix. Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes. -Mix in the remaining vegetables, and desired amount of dressing to create the salad. Pan seared sea bass: 2 (6) oz sea bass filets Salt & pepper 4 tablespoons butter zest from 1/2 a lemon lemon juice for serving -Pat sea bass dry and season with salt and pepper. Let sit at room temperature for 20 minutes. In a pan over medium high heat, add oil and set fish down skin side down. Sear for 4 minutes undisturbed. Flip and cook undisturbed for 3 minutes. Lower heat to medium and add butter and lemon zest and baste for 2 more minutes. #EasyRecipes #quickrecipe #foodtiktok #foodies
If you’re looking for a new way to elevate some of your fall dishes try using @Alouette Cheese.Their Caramelized Onion Soft Spreadable Cheese was the perfect addition to this creamy butternut squash gnocchi. #sponsored
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10mo ago
emmanuelduverneau
If you’re looking for a new way to elevate some of your fall dishes try using @Alouette Cheese.Their Caramelized Onion Soft Spreadable Cheese was the perfect addition to this creamy butternut squash gnocchi. #sponsored
Adding some new flavors to my holiday recipes with @alouette Cheese Garlic & Herbs Soft Spreadable Cheese. These creamy deviled eggs and savory spinach and artichoke galette are simple to make and will definitely impress your guests. #Sponsored
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9mo ago
emmanuelduverneau
Adding some new flavors to my holiday recipes with @alouette Cheese Garlic & Herbs Soft Spreadable Cheese. These creamy deviled eggs and savory spinach and artichoke galette are simple to make and will definitely impress your guests. #Sponsored
In honor of Mediterranean Diet Month, I’m serving up this orzo salad with StarKist Tuna in E.V.O.O. The Lemon Dill and Red Pepper flavors add a bright, delicious punch to every bite. @StarKistOfficial #StarKist #sponsored
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4mo ago
emmanuelduverneau
In honor of Mediterranean Diet Month, I’m serving up this orzo salad with StarKist Tuna in E.V.O.O. The Lemon Dill and Red Pepper flavors add a bright, delicious punch to every bite. @StarKistOfficial #StarKist #sponsored
Braised Short Ribs with Chive Mashed Potatoes and Broccolini. A warm comfort meal perfect for the holiday season. #food #Foodie #EasyRecipe #holidays #shortribs
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9mo ago
emmanuelduverneau
Braised Short Ribs with Chive Mashed Potatoes and Broccolini. A warm comfort meal perfect for the holiday season. #food #Foodie #EasyRecipe #holidays #shortribs
Biscoff Apple No Bake Cheesecake If you’re looking for a simple and fun Thanksgiving dessert then you need to try this cheesecake. It’s everything you love about a traditional cheesecake with its creamy texture and thick delicious crust. But with less hassle and quicker cooking time. The no bake method clears up your valuable oven space. Recipe: Crust: 1 and 1/2 (8.8 ounces) packages of Biscoff cookies, finely crumbled 1 stick (8 Tbsp) unsalted butter, melted 1/4 teaspoon sea salt -In a medium bowl, add all ingredients and mix until the Biscoff crumbs are all coated in butter. -Add to a 9-inch nonstick springform pan. Using a glass, press the crumbs into the bottom and sides of the pan. Place in the freezer for 40 minutes. Cheesecake filling: 24 ounces cream cheese, room temperature 1 1/2 teaspoons vanilla extract 3 tablespoons Biscoff cookie butter 3/4 cup powdered sugar, sifted 3/4 cup heavy whipping cream -In a large bowl, add cream cheese. Using a hand mixer, mix until it becomes a whipped fluffy texture. -Add cookie butter, vanilla extract, and sifted powdered sugar. Mix until well combined and set aside. -In another bowl, add heavy whipping cream and whisk until soft peaks form. Fold the whipped cream into the cream cheese mixture using a spatula. -Pour the cream cheese filling into the prepared springform pan with the crust. Spread evenly. Cover with plastic wrap and leave in the refrigerator for at least 8 hours, preferably overnight. Caramelized apples: 3 granny smith apples, peeled and cubed 4 tablespoons brown sugar 1 teaspoon lemon juice 1 tablespoon water 1 teaspoon ground cinnamon 2 teaspoons cornstarch -In a small saucepan, add apples, brown sugar, cinnamon, cornstarch, lemon juice, and water. Mix over medium-high heat, scraping the sides of the pan to combine all ingredients. Cook until apples are tender and juices have thickened, about 15-20 minutes. Set aside and allow to cool. Whipped cream: 3/4 cup heavy whipping cream 1 teaspoon vanilla 1/2 teaspoon salt 2 tablespoons powdered sugar -Combine all ingredients in a medium bowl and whisk until stiff peaks form. -Remove cheesecake from the refrigerator when ready to serve. Top with whipped cream, apples, and Biscoff crumbs and enjoy! #cheesecake #thanksgiving #EasyRecipe #food
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10mo ago
emmanuelduverneau
Biscoff Apple No Bake Cheesecake If you’re looking for a simple and fun Thanksgiving dessert then you need to try this cheesecake. It’s everything you love about a traditional cheesecake with its creamy texture and thick delicious crust. But with less hassle and quicker cooking time. The no bake method clears up your valuable oven space. Recipe: Crust: 1 and 1/2 (8.8 ounces) packages of Biscoff cookies, finely crumbled 1 stick (8 Tbsp) unsalted butter, melted 1/4 teaspoon sea salt -In a medium bowl, add all ingredients and mix until the Biscoff crumbs are all coated in butter. -Add to a 9-inch nonstick springform pan. Using a glass, press the crumbs into the bottom and sides of the pan. Place in the freezer for 40 minutes. Cheesecake filling: 24 ounces cream cheese, room temperature 1 1/2 teaspoons vanilla extract 3 tablespoons Biscoff cookie butter 3/4 cup powdered sugar, sifted 3/4 cup heavy whipping cream -In a large bowl, add cream cheese. Using a hand mixer, mix until it becomes a whipped fluffy texture. -Add cookie butter, vanilla extract, and sifted powdered sugar. Mix until well combined and set aside. -In another bowl, add heavy whipping cream and whisk until soft peaks form. Fold the whipped cream into the cream cheese mixture using a spatula. -Pour the cream cheese filling into the prepared springform pan with the crust. Spread evenly. Cover with plastic wrap and leave in the refrigerator for at least 8 hours, preferably overnight. Caramelized apples: 3 granny smith apples, peeled and cubed 4 tablespoons brown sugar 1 teaspoon lemon juice 1 tablespoon water 1 teaspoon ground cinnamon 2 teaspoons cornstarch -In a small saucepan, add apples, brown sugar, cinnamon, cornstarch, lemon juice, and water. Mix over medium-high heat, scraping the sides of the pan to combine all ingredients. Cook until apples are tender and juices have thickened, about 15-20 minutes. Set aside and allow to cool. Whipped cream: 3/4 cup heavy whipping cream 1 teaspoon vanilla 1/2 teaspoon salt 2 tablespoons powdered sugar -Combine all ingredients in a medium bowl and whisk until stiff peaks form. -Remove cheesecake from the refrigerator when ready to serve. Top with whipped cream, apples, and Biscoff crumbs and enjoy! #cheesecake #thanksgiving #EasyRecipe #food
Roasted Herby Lemon Chicken Thighs and Caesar Brussels Sprouts Salad Recipe: 2 pounds Chicken Thighs: 3 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 lemon, zested 1/2 a lemon, squeezed -Preheat oven to 425°F. Add olive oil, seasonings, lemon zest and juice to a bowl. Mix. Add chicken and coat all sides. Place chicken in an oven safe baking dish and cook for 30-40 minutes, until internal temperature reaches 165°F and skin is crispy. 1 pound Mini Red Potatoes: 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper -Cut potatoes in half and add to a pot with water. Season with salt and boil until almost fork tender. Drain and place potatoes on a baking sheet. Cover potatoes with olive oil and seasonings. Bake in the preheated oven for 20-25 minutes or until they reach desired crispiness. Caesar Brussels Sprout Salad: 2 pounds brussels sprouts, finely chopped Crouton Crumbs: 1/2 a baguette, cut into cubes 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder -Add bread to a bowl and coat with olive oil and seasonings. Pour onto a baking sheet and bake for 8-10 minutes, until crispy and golden. In a food processor, add croutons and pulse to create crouton crumbs. Caesar dressing: 1 teaspoon anchovy paste 2 teaspoons dijon mustard 5 garlic cloves, minced 1/2 cup mayonnaise 1 teaspoon Worcestershire sauce 1/4 cup lemon juice 3/4 cup Parmigiano-Reggiano, grated 1/4 teaspoon salt 1/4 teaspoon pepper -In a bowl, add anchovy paste, mustard, and garlic. Whisk together. Add mayo, Worcestershire sauce, lemon juice, 1/2 cup Parmigiano-Reggiano, salt, and pepper. Whisk until fully combined. -In a large bowl, add Brussels sprouts and toss in Caesar dressing, crouton crumbs, and remaining Parmigiano-Reggiano. Enjoy! #quickrecipe #foodies #healthy #foodtiktok
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emmanuelduverneau
Roasted Herby Lemon Chicken Thighs and Caesar Brussels Sprouts Salad Recipe: 2 pounds Chicken Thighs: 3 tablespoons olive oil 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 lemon, zested 1/2 a lemon, squeezed -Preheat oven to 425°F. Add olive oil, seasonings, lemon zest and juice to a bowl. Mix. Add chicken and coat all sides. Place chicken in an oven safe baking dish and cook for 30-40 minutes, until internal temperature reaches 165°F and skin is crispy. 1 pound Mini Red Potatoes: 2 tablespoons olive oil 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper -Cut potatoes in half and add to a pot with water. Season with salt and boil until almost fork tender. Drain and place potatoes on a baking sheet. Cover potatoes with olive oil and seasonings. Bake in the preheated oven for 20-25 minutes or until they reach desired crispiness. Caesar Brussels Sprout Salad: 2 pounds brussels sprouts, finely chopped Crouton Crumbs: 1/2 a baguette, cut into cubes 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder -Add bread to a bowl and coat with olive oil and seasonings. Pour onto a baking sheet and bake for 8-10 minutes, until crispy and golden. In a food processor, add croutons and pulse to create crouton crumbs. Caesar dressing: 1 teaspoon anchovy paste 2 teaspoons dijon mustard 5 garlic cloves, minced 1/2 cup mayonnaise 1 teaspoon Worcestershire sauce 1/4 cup lemon juice 3/4 cup Parmigiano-Reggiano, grated 1/4 teaspoon salt 1/4 teaspoon pepper -In a bowl, add anchovy paste, mustard, and garlic. Whisk together. Add mayo, Worcestershire sauce, lemon juice, 1/2 cup Parmigiano-Reggiano, salt, and pepper. Whisk until fully combined. -In a large bowl, add Brussels sprouts and toss in Caesar dressing, crouton crumbs, and remaining Parmigiano-Reggiano. Enjoy! #quickrecipe #foodies #healthy #foodtiktok
Spring Herb Roasted Chicken and Vegetables with a Garlic Infused Red Potato Mash Spring is here, the birds are chirping, my plants are growing, and the sun is shining. Here’s a dish that’s hearty, tasty, and a crowd pleaser. Now you might be wondering, where is the recipe? Give me some time, I’m still smelling the spring flowers. #food #EasyRecipe #chicken #healthyrecipe #Foodie
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emmanuelduverneau
Spring Herb Roasted Chicken and Vegetables with a Garlic Infused Red Potato Mash Spring is here, the birds are chirping, my plants are growing, and the sun is shining. Here’s a dish that’s hearty, tasty, and a crowd pleaser. Now you might be wondering, where is the recipe? Give me some time, I’m still smelling the spring flowers. #food #EasyRecipe #chicken #healthyrecipe #Foodie
Making the perfect chicken sandwich with @bestfoodsmayonnaise @Hellmann’s Mayonnaise. Use Best Foods Spicy Mayo to add bold flavor to your next meal! #BestFoodsPartner
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emmanuelduverneau
Making the perfect chicken sandwich with @bestfoodsmayonnaise @Hellmann’s Mayonnaise. Use Best Foods Spicy Mayo to add bold flavor to your next meal! #BestFoodsPartner
Summer Chicken Sandwich with Basil Chimichurri and Burrata cheese Recipe: Basil chimichurri: 1 3/4 cups fresh packed basil, chopped 1 teaspoon dried oregano 1 shallot, chopped 1/4 cup pickled Fresno chili peppers 3 garlic cloves, chopped 1 tablespoon red wine vinegar 1/2 cup olive oil 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -Add all ingredients to a bowl and mix well to combine. Let sit for 30 minutes to let the flavors combine. Chicken: 4 chicken breasts salt pepper -Gently pound the chicken breasts between parchment paper to an even thickness. Season all sides with salt and pepper. -Add olive oil to the chicken. In a pan over medium high heat, cook for 5-6 minutes, flip, and cook for an additional 4-5 minutes until internal temperature reaches 165°F. Toppings: Sourdough bread slices, toasted Lettuce Heirloom tomato slices Burrata cheese Mayonnaise -Add a layer of mayonnaise to the bottom slice of bread. Then add lettuce, chicken, tomato slices, burrata, and basil chimichurri. Top with another slice of bread and enjoy! #TikTokRecipeContest
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emmanuelduverneau
Summer Chicken Sandwich with Basil Chimichurri and Burrata cheese Recipe: Basil chimichurri: 1 3/4 cups fresh packed basil, chopped 1 teaspoon dried oregano 1 shallot, chopped 1/4 cup pickled Fresno chili peppers 3 garlic cloves, chopped 1 tablespoon red wine vinegar 1/2 cup olive oil 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -Add all ingredients to a bowl and mix well to combine. Let sit for 30 minutes to let the flavors combine. Chicken: 4 chicken breasts salt pepper -Gently pound the chicken breasts between parchment paper to an even thickness. Season all sides with salt and pepper. -Add olive oil to the chicken. In a pan over medium high heat, cook for 5-6 minutes, flip, and cook for an additional 4-5 minutes until internal temperature reaches 165°F. Toppings: Sourdough bread slices, toasted Lettuce Heirloom tomato slices Burrata cheese Mayonnaise -Add a layer of mayonnaise to the bottom slice of bread. Then add lettuce, chicken, tomato slices, burrata, and basil chimichurri. Top with another slice of bread and enjoy! #TikTokRecipeContest
Summer Shrimp Rolls Recipe: 1 1/4 pound shrimp, peeled and deveined 6-8 toasted brioche buns Court-Bouillon Liquid: 8 cups water 1/2 cup dry white wine
2 sprigs parsley 2 dried bay leaves
1 lemon, juiced 4 garlic cloves, crushed 1 teaspoon whole peppercorns 2 teaspoons kosher salt -Add all ingredients into a large pot and bring to a simmer on low for 15 minutes. -Add the shrimp and cook for 2-3 minutes. -While the shrimp is cooking, prepare an ice bath with water and ice in a large bowl. -Once the shrimp is cooked, remove and add to the ice bath. Let fully cool and drain. Chop each piece of shrimp into 3 bite sized pieces. Slaw: 1/2 cup mayo 1 tablespoon Dijon mustard zest and juice of 1 lemon 1 teaspoon Old Bay Seasoning 1 1/2 cups green cabbage, finely shredded 2 celery stalks, finely chopped 2 tablespoons pickled Fresno chili peppers, chopped 1 shallot, diced 2 tablespoons dill, chopped 2 tablespoons chives, chopped, plus more for garnish Salt and pepper to taste -Add all ingredients to a bowl and whisk until full combined. -Mix in shrimp and fully coat all sides. -Add to toasted brioche buns and top with more chives. Serve with potato chips and enjoy!
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emmanuelduverneau
Summer Shrimp Rolls Recipe: 1 1/4 pound shrimp, peeled and deveined 6-8 toasted brioche buns Court-Bouillon Liquid: 8 cups water 1/2 cup dry white wine
2 sprigs parsley 2 dried bay leaves
1 lemon, juiced 4 garlic cloves, crushed 1 teaspoon whole peppercorns 2 teaspoons kosher salt -Add all ingredients into a large pot and bring to a simmer on low for 15 minutes. -Add the shrimp and cook for 2-3 minutes. -While the shrimp is cooking, prepare an ice bath with water and ice in a large bowl. -Once the shrimp is cooked, remove and add to the ice bath. Let fully cool and drain. Chop each piece of shrimp into 3 bite sized pieces. Slaw: 1/2 cup mayo 1 tablespoon Dijon mustard zest and juice of 1 lemon 1 teaspoon Old Bay Seasoning 1 1/2 cups green cabbage, finely shredded 2 celery stalks, finely chopped 2 tablespoons pickled Fresno chili peppers, chopped 1 shallot, diced 2 tablespoons dill, chopped 2 tablespoons chives, chopped, plus more for garnish Salt and pepper to taste -Add all ingredients to a bowl and whisk until full combined. -Mix in shrimp and fully coat all sides. -Add to toasted brioche buns and top with more chives. Serve with potato chips and enjoy!
Chicken Orzo Soup The perfect soup to warm you up this winter. It’s a new take on an old classic, chicken noodle soup. I used Calabrian chili in the broth for an extra kick and baked the chicken skin for an added crunch. The orzo gives it a lighter feel and the heavy cream brings richness without being overly creamy. Recipe: Chicken: 1 1/2 pounds chicken thighs Salt and pepper Avocado oil -Generously season chicken on both sides with salt and pepper. -In a cold medium pot, add avocado oil and place chicken skin side down. Turn heat to medium-high and cook for 8-10 minutes. Flip and cook for another 5 minutes. Remove chicken from the pot and remove the skin. Place skin on a baking sheet lined with parchment paper and cook in the oven for 8-10 minutes at 350°F. Set aside. Soup: 3 tablespoons avocado oil 2 medium carrots, diced 2 celery stalks, diced 1 medium leek, diced 1 medium yellow onion, chopped 3 garlic cloves, minced 8 cups chicken broth 1 tablespoon Calabrian chili 2 tablespoons tomato paste 1 teaspoon oregano 1 teaspoon dried dill 2 bay leaves 5 sprigs of thyme 3/4 cup orzo 1/4 cup heavy cream 3 cups baby spinach, packed Salt and pepper to taste Grated Parmesan cheese, for topping -In the same pot over medium-high heat, add carrots, celery, leek, and onion. Season with salt (1 teaspoon at a time) and pepper and sauté until vegetables are tender, about 10 minutes. -Add tomato paste, Calabrian chili, garlic, oregano, and dill. Cook, mixing for 3 minutes. Add the chicken broth, mix, and season with salt and pepper. -Add the chicken back in with bay leaves and thyme. Bring to a simmer, cover, and cook for 10 minutes. Remove the chicken, shred it, and add it back to the pot. -Add orzo and cook for 12 minutes, until orzo is fully cooked. Add heavy cream and mix to combine. Add spinach and mix until just wilted. Season to taste with salt and pepper. Serve with crispy chicken skin and Parmesan cheese. Enjoy! #food #soup #chicken #dance #EasyRecipe
397K
30.4K
263
10mo ago
emmanuelduverneau
Chicken Orzo Soup The perfect soup to warm you up this winter. It’s a new take on an old classic, chicken noodle soup. I used Calabrian chili in the broth for an extra kick and baked the chicken skin for an added crunch. The orzo gives it a lighter feel and the heavy cream brings richness without being overly creamy. Recipe: Chicken: 1 1/2 pounds chicken thighs Salt and pepper Avocado oil -Generously season chicken on both sides with salt and pepper. -In a cold medium pot, add avocado oil and place chicken skin side down. Turn heat to medium-high and cook for 8-10 minutes. Flip and cook for another 5 minutes. Remove chicken from the pot and remove the skin. Place skin on a baking sheet lined with parchment paper and cook in the oven for 8-10 minutes at 350°F. Set aside. Soup: 3 tablespoons avocado oil 2 medium carrots, diced 2 celery stalks, diced 1 medium leek, diced 1 medium yellow onion, chopped 3 garlic cloves, minced 8 cups chicken broth 1 tablespoon Calabrian chili 2 tablespoons tomato paste 1 teaspoon oregano 1 teaspoon dried dill 2 bay leaves 5 sprigs of thyme 3/4 cup orzo 1/4 cup heavy cream 3 cups baby spinach, packed Salt and pepper to taste Grated Parmesan cheese, for topping -In the same pot over medium-high heat, add carrots, celery, leek, and onion. Season with salt (1 teaspoon at a time) and pepper and sauté until vegetables are tender, about 10 minutes. -Add tomato paste, Calabrian chili, garlic, oregano, and dill. Cook, mixing for 3 minutes. Add the chicken broth, mix, and season with salt and pepper. -Add the chicken back in with bay leaves and thyme. Bring to a simmer, cover, and cook for 10 minutes. Remove the chicken, shred it, and add it back to the pot. -Add orzo and cook for 12 minutes, until orzo is fully cooked. Add heavy cream and mix to combine. Add spinach and mix until just wilted. Season to taste with salt and pepper. Serve with crispy chicken skin and Parmesan cheese. Enjoy! #food #soup #chicken #dance #EasyRecipe
My type of Sunday dinner.
369K
43.4K
363
1mo ago
emmanuelduverneau
My type of Sunday dinner.

Emmanuel Duverneau (@emmanuelduverneau) Tiktok Stats & Analytics

Emmanuel Duverneau (@emmanuelduverneau) has 4.09M Tiktok followers with a 3.34% engagement rate over the past 12 months. Across 92.0 videos, Emmanuel Duverneau received 1.94M total likes and 58.5M views, averaging 21.1K likes per video. This page tracks Emmanuel Duverneau's performance metrics, top content, and engagement trends — updated daily.

Emmanuel Duverneau (@emmanuelduverneau) Tiktok Analytics FAQ

How many TikTok followers does Emmanuel Duverneau have?+
Emmanuel Duverneau (@emmanuelduverneau) has 4.09M TikTok followers as of September 2026.
What is Emmanuel Duverneau's TikTok engagement rate?+
Emmanuel Duverneau's TikTok engagement rate is 3.34% over the last 12 months, based on 92.0 videos.
How many likes does Emmanuel Duverneau get on TikTok?+
Emmanuel Duverneau received 1.94M total likes across 92.0 videos in the last 12 months, averaging 21.1K likes per video.
How many TikTok views does Emmanuel Duverneau get?+
Emmanuel Duverneau's TikTok content generated 58.5M total views over the last 12 months.
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