Boyd Brown III

The Easiest Baked Garlic & Herb Salmon Recipe Ever! 🏆 Ingredients: 1 whole salmon filet (approx. 3 lb) or steelhead trout 1/2 cup olive oil 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp oregano 1/2 tsp onion powder 1/2 tsp cayenne pepper 1–2 tsp salt (plus a pinch more after baking if needed) 1 tsp black pepper 1 tbsp lemon juice + 8 lemon slices (or enough to cover the bottom of the fish) 4 sprigs rosemary (optional) Instructions: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Lay lemon slices down and place the salmon, flesh side up, on top. In a small bowl, mix the olive oil with all the seasonings, then pour the mixture evenly over the salmon. Squeeze lemon juice over the top and add rosemary sprigs if using. Bake uncovered for about 30 minutes, or until the salmon flakes easily and reaches an internal temp of 145°F. #salmon #seafood #food #EasyRecipe #dinner #Foodie #foodtiktok

This ain’t your average tuna salad—this is Macaroni Tuna Salad the way Grandma meant it. Creamy, savory, a little tangy, and built to feed the whole block. Boiled in chicken stock for that extra flavor boost. Don’t sleep on this one—it’s cookout, meal prep, and midnight snack approved. 🥄🔥🐟 Macaroni Tuna Salad Ingredients: 24 oz large elbow macaroni (1.5 boxes to be exact) 1 box (32 oz) chicken stock 4 hard-boiled eggs, chopped or smashed 1 small onion, grated 2 large tomatoes, diced 3 celery ribs, minced 4 cans (5 oz each) albacore white tuna in water, drained 1 cup mayonnaise (more or less to your liking) 1/4 cup sweet relish 2 tablespoons Dijon mustard 4 teaspoons Creole seasoning 2 teaspoons lemon pepper seasoning Smoked paprika, for garnish Sliced scallions, for garnish Instructions: Boil the macaroni in a mixture of equal parts water and chicken stock until al dente. Drain and cool slightly. In a large bowl, combine the macaroni, eggs, onion, tomatoes, celery, and tuna. Add mayonnaise, relish, mustard, Creole seasoning, and lemon pepper. Mix until creamy and fully combined. Garnish with smoked paprika and sliced scallions. Serve chilled or at room temperature. #tuna #macaroni #salad #food #Foodie #foodies #EasyRecipes #pasta #foodtiktok

This smoked maple bourbon BBQ sauce might be better than your grandma’s Sunday dinner — and yes, I said what I said. 🤤🔥🔥 Smoked Maple Bourbon BBQ Sauce (Makes 3 Cups) Ingredients: 2 cups ketchup ⅔ cup bourbon ⅔ cup apple cider (or apple juice) 6 Tbsp apple cider vinegar ½ cup dark molasses 6 Tbsp pure maple syrup 2 Tbsp Worcestershire sauce 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt ½ tsp black pepper Directions: After blending everything together, pour the BBQ sauce into a heatproof dish and smoke it at 225 degrees for about 45–50 minutes. This gives it that deep, smoky flavor that sets it apart. Let it cool completely, then transfer it to a sealed jar or container. You can store it in the fridge for up to a month — if it lasts that long. #bbq #bbqsauce #sauce #maple #food #Foodie #foodiec#EasyRecipesg #foodtiktok

Let’s settle this once and for all: if you put sugar on grits… you’re just making pudding with an identity crisis. 😤 Grits need butter. They need cheese. They need soul. Like these smoked Gouda grits holding hands with some fall-off-the-bone braised oxtails. This ain’t breakfast—this is therapy on a plate. 🔥🤤 Smoked Gouda Grits Ingredients: 2 cups Chicken Stock (or broth) 2 cups Water 1 cup Stone-Ground White or Yellow Grits (not polenta or instant grits) 1 1/2 cup Smoked Gouda Cheese (shredded) 1 Stick Unsalted Butter 1/4 cup Heavy Cream Salt to Taste Instructions: In a large saucepan, bring 2 cups of chicken stock and 2 cups of water to a boil. Optionally, add a pinch of salt to the chicken stock water. This is optional, as the chicken stock contains some salt. Stir in 1 cup of grits, and immediately reduce the heat to the lowest setting. Continue stirring to prevent lumps. Allow the grits to simmer, stirring occasionally, until they start to thicken up. This may take about 10-15 minutes. Once the grits have thickened, add one stick of unsalted butter and 1/4 cup of heavy cream. Stir continuously until the mixture thickens further and becomes creamy. Gradually add the smoked Gouda cheese to the grits and continue stirring until the cheese is fully melted and the grits are rich and creamy. Taste the grits and season with salt as needed. Remember that the cheese adds some saltiness, so be careful not to oversalt. Cook the grits for a couple more minutes to ensure everything is well combined and heated through. Remove the saucepan from heat and serve the creamy Southern grits immediately. #cheese #food #foodies #foodlovers #cooking #delicious #Foodie #grits #foodtiktok

This ain’t your average hot dog — it’s a Seattle Dog. Cream cheese, caramelized onions, grilled sausage… the late-night legend that raised me. Perfect for leveling up your 4th of July cookout — trust me, one bite and folks will be asking what city you’re from 😎🤤 #hotdog #hotdogs #beef #sausage #food #seattle #Foodie #bbq #foodtiktok

This Brazilian lemonade better than your mama’s sweet tea. Yeah, I said it. Brazil… we owe y’all an apology.” 🇧🇷🔥 Brazilian Lemonade Ingredients 4 limes 4 cups cold water 4 cups ice 1 (14 oz) can sweetened condensed milk Instructions Wash and scrub the limes. Slice into quarters and blend with cold water until smooth. Strain through a mesh strainer into a bowl, pressing to extract all the liquid. Return liquid to blender. Add ice and sweetened condensed milk. Blend until smooth and creamy. Serve immediately. #lemonade #lemons #lemon #lime #Foodie #Recipe #drinks #food #foodtiktok

One stick of butter. That’s it. That’s the magic. 🍗🍚 This chicken and rice is rich, comforting, and takes 5 minutes to prep. You’ll be scraping the pot, I promise. Ingredients: 1 can condensed French onion soup 2 cans beef consommé 2 c white rice 1 stick unsalted butter, cut into pieces 8 oz baby bella mushrooms, chopped 1 c grated Pecorino Romano or Parmesan 2 lbs boneless, skinless chicken thighs or cutlets 2 tsp kosher salt 1 tsp black pepper 1 tsp each: garlic powder, onion powder, paprika 1 tbsp chopped parsley (optional) Directions: Preheat oven to 350 In a 9x13” baking dish, mix rice, French onion soup, consommé, and mushrooms. Sprinkle in ¾ cup of cheese and dot the top with butter. Season chicken thighs with salt, pepper, garlic powder, onion powder, and paprika. Lay them over the rice mixture and top with the remaining cheese. Cover tightly with foil. Bake for 45 minutes. Remove foil and continue baking another 20 minutes, or until the rice is tender and the chicken is fully cooked with golden edges. Garnish with parsley if using. #chicken #chickenrecipes #rice #food #foodies #Foodie #EasyRecipe #foodtiktok

#ad This is how I do my tomahawk. Start low and slow on the @Weber Grills Searwood to build that smoke ring and tenderness… then when it’s time to finish strong, I crank the heat and drop it straight on the flames. That sear? That crust? That’s all love and fire. #ad #webergrills #bbq #grilling #food #foodies

Creamy, dreamy, and straight-up classic 🍝✨ This Fettuccine Alfredo with Parmigiano-Reggiano is proof that simple ingredients still slap. Born in Rome, perfected in my kitchen—no shortcuts, just butter, cream, and rich Reggiano. Ingredients: 1 lb dried fettuccine 1 stick unsalted butter 1 shallot, minced 1 cup heavy cream 3.5 cups finely grated Parmigiano-Reggiano 1 tsp salt (to taste) 1 tsp freshly ground black pepper (to taste) Chopped fresh parsley, for garnish (optional) Instructions: Cook fettuccine in salted boiling water until al dente. Reserve 1/4 cup of the pasta water, then drain. Meanwhile, melt butter in a saucepan over medium heat. Sauté shallots until soft, then stir in cream, bring to a quick boil then reduce the heat to low and simmer for 5 minutes until slightly reduced. Add 3/4 of the drained pasta to the pan with the cream sauce over medium heat. Add the reserved pasta water, and half the Parmigiano-Reggiano. Toss until creamy and well coated. Season with salt and pepper. Turn the heat off. Add in the remaining cheese & parsley and mix until incorporated. Serve immediately. Tip: Add the remaining cheese as needed or to liking. #pasta #pastalover #food #foodies #foodstagram #EasyRecipes #cooking #foodtiktok

#ad Beef dino ribs are the heavyweight champs of BBQ. I trimmed and rubbed these down in the kitchen, then gave ‘em a long smoke bath over hickory on the @Weber Grills By the time they hit 205°, they were falling apart like they had something to confess. Can’t fake that kind of cook. That’s low and slow love. #ad #webergrills #bbq #grilling #food #foodies #woodpellet #foodtiktok

This might be the easiest Chili Crisp Garlic Butter Pasta on Earth—but the flavor hits like a chef special. Butter, garlic, chili crisp, peanut butter and pasta water magic. Takes 15 minutes. Tastes like you knew what you were doing 🌎🍝 Ingredients: Spaghetti (8-10 oz) 3 Tbsp Chili Crisp Oil (plus extra to serve) 1 Stick Unsalted Butter 2 Tbsp Peanut Butter 6 Garlic Cloves (minced) 2 Tbsp Oyster Sauce 2 Tbsp Soy Sauce 1/3 Cup Scallions (finely chopped) Finely Chopped Parsley or Cilantro for Garnish Instructions: Begin by heating a large pot of salted water over high heat. Once the water is boiling rapidly, add the pasta and cook until it reaches al dente. While the pasta is cooking, prepare the sauce in large skillet or wok over medium high heat. Add the butter and wait for it to start foaming. Then, add the garlic and stir until it softens and becomes fragrant, being careful not to let it brown. Add the chili crisp oil, peanut butter, soy sauce, and oyster sauce, stirring well. Let the sauce simmer for 2 minutes until it thickens slightly. Remove from heat until the pasta is ready. Once the pasta is al dente, reserve ¼ cup of the pasta cooking liquid. Return the sauce to high heat and add the pasta directly to the pan. Pour in the reserved pasta water. Use tongs to toss the pasta in the sauce for 2-3 minutes until the sauce becomes thick and gleaming. Add the scallions, tossing until well combined. Enjoy! #pasta #pastalover #spaghetti #noodles #food #Foodie #Recipe #FoodLover #foodtiktok

These biscuits swam in butter, swirled in jam, and came out golden perfection. Blueberry + orange zest? A problem I’ll never fix. 🫐🍊🔥 Blueberry Orange Butter Swim Biscuits Inspo: @Grandbabycakes Blueberry Jam 1½ c fresh blueberries 1½ Tbsp sugar 1 tsp orange juice ¼ tsp orange zest Pinch kosher salt Biscuits 2½ c all-purpose flour 2 tsp salt 4 tsp baking powder 1 Tbsp sugar 2 c full-fat buttermilk (room temp) 1 tsp orange extract ¾ tsp orange zest 1 c fresh blueberries 1 stick unsalted butter Orange Glaze 1 c powdered sugar 1 tsp orange zest 1 tsp orange juice 1–2 Tbsp milk Instructions In a small saucepan over medium-low heat, cook the blueberries, sugar, juice, zest, and salt until thickened, about 7 min. Let cool. Preheat oven to 450°F and move rack to the lower third. Place butter in a 9x9 dish and melt in the oven, about 5 min. In a large bowl, mix flour, salt, baking powder, and sugar. Add buttermilk, orange extract, and zest. Stir until just combined, then fold in blueberries. Drop in half the jam and give it a couple gentle folds for a swirl effect. Pour the batter into the hot buttered dish and spread evenly. Dot the top with the rest of the jam and lightly swirl with a knife. Score into 9 squares. Bake for 25 min or until tops are golden and edges are bubbling. Cover loosely with foil if browning too quickly. Let cool for 5 min. Mix glaze ingredients and drizzle over warm biscuits. Slice and serve. #biscuits #biscuit #blueberry #blueberries #food #foodies #cooking #baking #foodtiktok

If your Caesar doesn’t crunch like this, it’s not the viral Bird Pizzeria–Style Kale Caesar. Loud. Creamy. Unapologetically elite 🤌🏾🔥 Ingredients: 16 to 20 oz of kale, stems removed and pre-washed (or buy 2 full kale bunches) 2 whole garlic bulbs, roasted 2 tbsp stone ground Dijon mustard 1 tbsp anchovy paste (more if needed) 5–6 tbsp olive oil (maybe more depending on the consistency) 1/2 lemon, juiced 8 oz grated Parmesan cheese 3/4 cup seasoned bread crumbs 2 tsp cracked black pepper 1/2 tsp salt 2 tsp Worcestershire sauce Additional salt and pepper to taste (for seasoning the garlic before roasting) Breadcrumbs & Kale Seasoning: 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, and 1 tbsp Italian seasoning Instructions: Cut the tops off garlic bulbs, drizzle with olive oil, salt & pepper, wrap in foil, and roast at 400°F for 30–40 minutes or until soft. At the same time, bake 5–6 slices of bread at 400°F, seasoned with 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, and 1 tbsp Italian seasoning. Bake until golden and crisp, then pulse into fine breadcrumbs. In a large kitchen bowl, season the broken up kale and massage in 1 tablespoon of olive oil. Squeeze out the roasted garlic cloves, smash into a paste, and add to a bowl. Add stone ground mustard, anchovy paste, Worcestershire, lemon juice, olive oil, and a pinch of salt and pepper. Whisk until creamy. Toss with kale and massage until tender. Plate the salad, then generously top with most of the shredded Parmesan, covering the surface completely. Follow with a thick layer of the seasoned bread crumbs until fully coated. #kale #salad #healthy #food #Foodie #FoodLover #Recipe #cooking #foodtiktok