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

There’s nothing like making a quick summertime pasta dish with a little kick. This lemon pasta is so good, you’ll be making it all summer! 🍋🤤 Ingredients: 10-12 oz of Spaghetti Pasta (a little more than half of a 1lb box) 6 Garlic Cloves (minced) 1-2 Tbsp of Freshly Chopped Parsley Lemon Zest (from 1 lemon) Lemon Juice (from 2 lemons) 1 Tbsp Crushed Red Pepper Flakes (or preferred amount) 3 Tbsp Unsalted Butter 1/4 cup Extra Virgin Olive Oil (plus a little extra to add to the pan with the garlic red pepper flakes) 2/3 cup of Grated Pecorino Romano or Parmesan Cheese (plus a little extra to add at the end) Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. In a medium to large mixing bowl, add the lemon juice, olive oil, cheese, and lemon zest. Mix until fully incorporated. If it becomes too thick, add a bit more olive oil. If it becomes too thin, add a little more cheese and mix well. In a large skillet, heat about 3 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Add the crushed red pepper flakes and cook for another 30 seconds to infuse the garlic and red pepper flakes. Turn the heat down to the lowest setting and add the butter, stirring until it melts. Turn off the heat and immediately add the pasta to the skillet straight from the pot. Add the lemon/cheese/olive oil mixture, then add 1/4 cup of the reserved pasta water. Mix well until everything is incorporated. Add the chopped parsley and mix until incorporated. Add more cheese if desired for a creamier pasta. Serve immediately. #pasta #pastalover #lemon #food #Foodie #foodies #foodtiktok #FoodLover #EasyRecipes

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

#ad Let me tell you — once I started doing my chickens on a rotisserie, it was over for basic oven roasting. I brine these birds to lock in that juice, hit ’em with my dry rub, then let the @Weber Grills Searwood wood pellet grill do its thing. That slow spin over wood-fired heat? Man, it’s flavor you can smell down the block. Shoutout to Weber for leveling up my cookouts. #ad #webergrills #bbq #grilling #food #foodies #foodtiktok

Seattle teriyaki’s signature method was born in ’76 when Chef Toshi cut chicken into bite-sized pieces, marinating them overnight in a simple blend of soy sauce, brown sugar, fresh ginger & garlic. Skewered and seared over hot coals, each turn locked in a sweet-salty caramelized glaze that became our city’s culinary calling card. From those first sticks at Toshi’s to every backyard grill, this fast-cook, high-heat technique is how Seattle learned to teriyaki. 🔥🍢 Teriyaki Sauce (Yields about 1 cup of Teriyaki sauce/Double the ingredients for more) 3/4 Cup Soy Sauce 1/2 Cup Mirin 1/2 Cup Sake 1 Tbsp Sesame Oil 1/2 Cup Brown Sugar 8 Garlic Cloves (minced) 1/4 Cup Ginger Root (sliced into coins or minced) Cornstarch slurry: 1 Tbsp Corn Starch & 3 Tbsp of water. On medium heat, in a large pan or pot, add all of the sauce ingredients except for the cornstarch slurry and stir. Whisk the slurry thoroughly in a separate bowl, add to sauce and whisk until completely combined. Bring to a boil then simmer on low heat, covered for 15 minutes stirring occasionally until it starts to thicken up. Strain out garlic and ginger and pour in a mason jar. If you are using this to marinate meat, please let the sauce cool completely before adding it. If the sauce is too thick, add a little water as needed and whisk again until you get your desired consistency. #teriyaki #sauce #seattle #food #foodies #EasyRecipes #cooking #foodporn #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

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

Salty meets sweet in one epic bark 🥔🍫 It’s called “bark” because its jagged shards mimic rugged tree bark. Chocolate bark traces back to 13th-century French mendiants, and peppermint bark first appeared in the U.S. around 1966. Potato Chip Bark with Peanut Butter Drizzle Ingredients 48 oz real milk chocolate chips 2 bags ridged (wavy) potato chips 1 cup creamy peanut butter Equipment: Large rimmed baking sheet Parchment paper Medium saucepan and heatproof bowl (for double boiler) Microwave-safe bowl Offset spatula or spoon Sharp knife or pizza cutter Latex gloves Method: Line the baking sheet with parchment paper and evenly scatter the potato chips across its surface in a single layer. Fill the saucepan with 1–2 inches of water and bring to a gentle simmer. Nest the heatproof bowl on top, ensuring it doesn’t touch the water. Add the chocolate chips and stir occasionally until completely melted and glossy. Carefully pour the melted chocolate over the chips. Using clean hands (or wear gloves), gently mix and incorporate the chips and melted chocolate until every chip is coated. In the microwave-safe bowl, heat the peanut butter on High for 30 seconds. Stir, then heat an additional 15–30 seconds if needed until pourable. Drizzle the warm peanut butter over the chocolate-coated chips in a zig-zag pattern. Allow the bark to sit at room temperature until fully set, about 1 hour. Use the sharp knife to cut the bark into squares. For extra snap and creaminess, transfer the squares to a container and refrigerate for 30 minutes before serving. #foodtiktok #peanutbutter #chocolate #EasyRecipe #food #Foodie #cooking #Recipe #recipes

This browned butter sage pasta is proof that simple ingredients can still hit like luxury. One pan, one pot, and a whole lotta flavor. Save this for when you wanna impress without stress. 🍝🤤 Inspo: @burntbuttertable Ingredients: 7 oz dried spaghetti (about half a box) 1 stick unsalted butter (cut into cubes) 10 fresh sage leaves 1 teaspoon freshly ground black pepper 2 oz Pecorino Romano cheese, finely grated ⅔ cup reserved pasta water, divided Salt to taste Instructions Bring a large pot of salted water to a boil. In a skillet over medium heat, brown the butter with the sage leaves until the butter is golden and fragrant. Transfer the sage to a paper towel-lined plate and pour the browned butter into a bowl. Cook the spaghetti until al dente, reserving about 1 cup of pasta water before draining. Return the browned butter to the skillet over low heat. Whisk in ⅓ cup of pasta water and the black pepper until slightly thickened. Add the drained pasta along with another ⅓ cup of pasta water. Toss well and spread into an even layer. Sprinkle the Pecorino evenly over the pasta and let it sit undisturbed for a minute over very low heat. Toss and spin the pasta with tongs until a glossy sauce forms. Taste and season with salt if needed, then serve topped with the crispy sage leaves. #pasta #eas#EasyRecipememade #Foodie #cooking #foodtiktok

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

Who needs store-bought when you can make cloud bread at home? 🏠 Easy, low-carb, and a fun activity for the whole family! Ingredients: 1 cup dried egg whites (about 80g) 1 cup water 1 cup whipped cottage cheese (about 230g) Instructions: Preheat the oven to 350°F. Blend the cottage cheese until smooth and chill it in the fridge. Add dried egg whites and water to a bowl and blend (hand mixer or stand mixer works best) until stiff peaks form—this may take several minutes, so don’t stop early! Once peaks are firm, gently fold in the whipped cottage cheese. Don’t stir—just fold carefully to keep the volume. Transfer the mixture to a lined and greased loaf pan. Bake for 35–40 minutes, or until the top is golden and the center is fully set. Let it cool completely before slicing. #eggs #egg #bread #lowcarb #food #Foodie #EasyRecipes #cooking #foodtiktok

Let’s get one thing straight—it’s salmon, not sal-mon. That ‘L’ is silent like your ex’s promises. If you’re out here saying ‘sal-mon,’ I gotta assume you also say ‘col-ON-el’ and think the ‘K’ in knife is just vibin’. Say it right, or the fish gods will revoke your grill privileges! 😎🤌🏾 Marinade for salmon: 1 cup of olive oil The juice of one lime The juice of one lemon 15-20 garlic cloves (crushed) 1/2 cup of fresh chopped cilantro 6 fresh scallion stalks (chopped or diced into small pieces) 1 teaspoon of dry oregano 1/2 teaspoon of ground black pepper 1 teaspoon of salt 1 teaspoon of smoked paprika 1 teaspoon of cumin #seafood #salmon #bbq #Foodie #cooking #foodies #fish #seafoodlover #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

Creole food has been mixing cultures since day one. French, African, Spanish, Caribbean… all in one pot. It’s bold, it’s soulful, and it don’t ask for permission. 🤤🔥 Tag someone who still think Creole and Cajun are the same. We gotta talk. Creole Blackened Shrimp, Chicken & Andouille Sausage Pasta Ingredients: 10 oz pappardelle pasta 2 boneless, skinless chicken breasts (sliced into 4 cutlets) 1 lb tiger shrimp or prawns (peeled, deveined) 12 oz andouille sausage, sliced into coins 1 red bell pepper, diced 1 medium onion, diced 2 tomatoes, diced 10 garlic cloves, minced 4 tbsp unsalted butter 1½ cups shredded Parmesan cheese 2 tbsp Creole or Cajun seasoning Blackening seasoning (for shrimp & chicken) ¾ cup seafood stock or white cooking wine 1 1/2 cups heavy cream (may need a little more) 2 tbsp fresh parsley, chopped Salt, pepper, oil (as needed) Instructions: Boil pasta in salted water per package directions. Drain and rinse with cold water. Set aside. Season chicken and shrimp generously with blackening seasoning. Set aside. In a large skillet over high heat, sear shrimp in a bit of oil for 2–3 minutes per side. Remove and set aside. Add sausage to the same pan and cook until browned. Remove and set aside. Add more oil if needed, then cook chicken cutlets for 5–6 minutes per side until golden and fully cooked. Remove, let cool, then slice into strips. Lower heat to medium. Melt butter in the same pan, then sauté onion for 1–2 minutes. Add garlic and cook 1 more minute. Stir in bell pepper, tomatoes, and seafood stock. Simmer until liquid reduces by half. Add heavy cream, 1 tablespoon of Creole seasoning, and Parmesan. Stir and simmer for 2–3 minutes until thickened. Season to taste with salt, pepper, and more seasoning if needed. Add the shrimp, chicken, sausage, and pasta to the pan. Toss everything together until evenly coated in the sauce. Stir in chopped parsley. Serve immediately with extra Parmesan and a sprinkle of parsley on top. #pasta#pastao#seafood#fooddie #yummy #foodl #FoodLover #delicious #foodtiktok

Cooking is so therapeutic 🤌🏾🔥😎 #foodtiktok #Foodie