Boyd Brown III

Here’s a low-carb bread alternative that actually delivers on taste 🤌🏾🤤 If you’re looking for a way to enjoy a sandwich without the carbs, this one’s a winner. The secret? Baking cheese right into thin zucchini slices, creating a sturdy, flavorful base that holds up just like flatbread. Load it up with your favorite toppings and dig in! Inspo: @Shredhappens How to make it: 1. Preheat your oven to 400°F. Use a mandoline or vegetable peeler to slice a large zucchini into thin, even strips. 2. Place the slices on a paper towel and press gently to remove excess moisture. 3. Line a baking tray with parchment paper and sprinkle a thin layer of cheddar cheese directly onto it. Arrange the zucchini slices in an overlapping pattern to form a rectangle. Season with garlic powder (and smoked paprika if you want extra flavor), then add another layer of cheese on top. 4. Bake for 14–15 minutes, until the edges are crispy and golden. Let it cool for a minute, then slice it in half to create two “bread” pieces. 5. Fill it with whatever you want! I added some peppercorn mayo, smoked turkey breast, beef bacon, lettuce, tomato & red onion. #lowcarb #keto #food #ketodiet #FoodLover #Foodie

Crispy, cheesy, and only 2 ingredients! These Onion Ring Chips are the ultimate low-carb, flavor-packed snack! ✨ Made with just onions and Parmesan, they bake up golden, crunchy, and highly addictive. Dip ‘em in tzatziki, and you’ve got a game-changer! 🔥🔥🤌🏾 2 Ingredient Onion Ring Chips Ingredients: 2-3 medium white onions, sliced into ¼-inch thick rounds 7-8 oz shredded Parmesan cheese 1/2 tbsp extra virgin olive oil Salt, garlic powder, and paprika, to taste Tzatziki, for serving Instructions: Preheat the oven to 400°F and line a 12×17-inch rimmed baking sheet with parchment paper. Evenly sprinkle a thin layer of Parmesan cheese across the baking sheet. Arrange the onion rings in a single layer, keeping them close but not overlapping. Lightly brush the tops with olive oil and season with salt, garlic powder, and paprika. Bake for about 20 minutes, or until golden brown and crispy. Let cool for 10 minutes before breaking apart. Serve with tzatziki and enjoy! Inspo: @STELLA DRIVAS #onions #onion #food #foodies #foodstagram #instafood #Recipe #EasyRecipes #cooking #lowcarb

This Garlic Parm Melting Cabbage is what happens when comfort food goes low-carb and high flavor. Golden edges, creamy garlic sauce, and a parmesan crust that makes you forget all about pasta. This ain’t just a side dish—it’s the main character. 🥬🔥 Inspo: @chloe.gebacz Ingredients: 1 head green cabbage (medium sized) 4-6 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 thinly sliced medium yellow onion 8 garlic cloves, minced 2 teaspoons Italian seasoning 1 teaspoon crushed red pepper 2 ounces cream cheese, softened 2 cups chicken broth 2 teaspoons cornstarch 2 teaspoons water 1 cup grated Parmesan cheese Chopped parsley for garnish (optional) Directions: Preheat the oven to 350 degrees. Cut cabbage into thick wedges, keeping the core attached. Sear in a hot oven-safe skillet with olive oil until both sides are nicely browned. Set aside and season with salt and pepper. In the same skillet, sauté onion, garlic, and spices until soft. Stir in cream cheese until smooth, then pour in the broth. Mix cornstarch and water, add it to the pan, and let everything simmer until slightly thickened. Stir in half the Parmesan. Nestle the cabbage back into the pan and bake for about 50 minutes, flipping once, until tender. Let it rest, then finish with the remaining Parmesan and fresh parsley. #cabbage #Recipe #EasyRecipe #food #Foodie #healthyfood #cooking #foodtiktok

Cooking your lobster tails on the grill this spring is the only way to eat them. These Cajun butter lobster tails are absolutely perfect for any grill out and they’re super easy to make. Serve ‘em hot with a side of cowboy butter for dipping—and trust me, that combo hits every single time🦞🧈 🔥 Cowboy Butter: Ingredients: 1 1/2 Sticks of Butter (12 Tbsp) 6 Garlic Cloves (minced) 1 Medium Shallot (minced) 2 Tbsp Fresh Parsley (chopped) 2 Tbsp Scallions (minced) 1 Tsp Dry Thyme 1/2 Tsp Chipotle Red Pepper Flakes 1/2 Tsp Cayenne Pepper 1/2 Tsp Smoked Paprika 1 Tbsp Worcestershire Sauce 2 Tbsp Dijon Mustard Salt to taste Instructions: In a medium-sized pot or skillet over medium heat, add the butter and melt it halfway, then turn off the heat. Pro Tip: You will probably want to slightly reduce the heat before the butter melts halfway down. This will give it the perfect semi-thick consistency. Add the garlic, shallots, paprika, cayenne pepper, chipotle red pepper flakes, Dijon mustard, and Worcestershire sauce, then whisk everything together until incorporated. Add the parsley and scallions and mix again until incorporated. Add a pinch of salt, then taste and adjust. #grilling #bbq #food #foodies #seafood #seafoodlover #lobster #cooking #foodtiktok

Discover the sandwich that Anthony Bourdain loved – the fried Mortadella Sandwich! 🤤🥪 There’s something special about letting simple, quality ingredients shine through. This sandwich proves that the most basic components can create extraordinary flavors. It’s now a permanent member of my sandwich rotation! Ingredients: 9 Slices of Mortadella 2 Tbsp Extra Virgin Olive Oil 3 Slices Provolone 2 Slices of Croissant Toast (you can use a water roll or any bread of your choice) 1 Tbsp Mayonnaise 1 Tbsp Dijon Mustard Instructions: 1. In a large frying pan over medium to medium-high heat, add a drizzle of olive oil. 2. Take 3 slices of mortadella, fold them loosely, and form three separate small stacks. 3. Fry each stack until the bottoms become crispy. 4. Flip the stacks and top each with a slice of provolone cheese. 5. Continue stacking the mortadella slices on top. 6. Using the same pan, lightly toast your bread/bun with a touch of olive oil until golden brown (this step can also be done ahead of time). 7. Spread mayonnaise on the bottom half of the toasted bun and Dijon mustard on the top half. 8. Finally, assemble your sandwich by placing the layered mortadella and melted cheese onto the bottom bun, topping it with the other half, and serving immediately. #sandwich #food #foodies #FoodLover #EasyRecipes #Foodie #foodtiktok

Turned some shrimp and white bread into straight gold. Crispy on the outside, juicy on the inside, and that dipping sauce? Don’t play with it. Shrimp toast hittin’ different today. 🍤 🍞 🔥🔥 Shrimp Toast Ingredients: 1.5 lbs jumbo shrimp (peeled, deveined, finely minced into a paste) 3 scallions, minced 1 tsp salt 1 tsp garlic powder 1/4 tsp MSG 1/4 tsp white pepper 1.5 tbsp cornstarch 1 egg white 1/2 tsp sesame oil (added last) 1 loaf white bread (soft sandwich bread works best) Oil for frying Shrimp Sauce: 3 tbsp Kewpie mayo 2 tbsp sweet chili sauce 1 tsp sesame oil 1 scallion, finely diced Instructions: 1. Dice the shrimp into a paste and transfer to a large bowl. 2. Add scallions, salt, garlic powder, MSG, white pepper, cornstarch, and egg white. Mix well. 3. Add sesame oil and mix again until fully incorporated. 4. Neatly cut the crust off all edges of the white bread. 5. Spread the shrimp mixture evenly over each slice and smooth out the edges. 6. Heat oil to 360°F. Deep fry toasts for 3–4 minutes per side, or about 6 minutes total in a deep fryer, until golden brown and crispy. 7. Let the shrimp toast cool for 10 minutes. 8. In a small bowl, mix together the Kewpie mayo, sweet chili sauce, sesame oil, and diced scallion to make the dipping sauce. 9. Serve the shrimp toast hot with the dipping sauce on the side. #shrimp #seafood #food #Foodie #Recipe #cooking #foodie #foodtiktok

#ad Philly cheesesteak meets French bread pizza, and the results are straight-up magic! 🥩🔥 Crispy, cheesy, and packed with @Steak-umm goodness—this is the ultimate game day snack or weeknight treat. Who’s grabbing a slice? 🍕🤤 #SteakummPartner #steak #EasyRecipes #Foodie #cooking #pizza #pizzalover #cooking

Spaghetti alla Puttanesca: a dish as bold and intriguing as its name suggests. Legend has it that this flavorful pasta was crafted by resourceful women who needed a quick, satisfying meal between appointments. Today, it’s a celebration of robust flavors, briny olives, capers, anchovies, and a hint of heat. 🍝🔥 Did you know ‘Puttanesca’ translates to ‘in the style of the ladies of the night’? This dish is as rich in history as it is in flavor. Spaghetti alla puttanesca Ingredients: ½ cup extra-virgin olive oil (enough to coat the pan, maybe a little more) 4 anchovy fillets, chopped 10 cloves garlic, smashed, finely chopped or pressed 2 ripe large tomatoes, diced 1 handful chopped parsley 5 parsley stems 1 cup kalamata olives, pitted and halved ¼ cup capers 1 teaspoon crushed red pepper flakes Salt and pepper, to taste Freshly grated Pecorino romano cheese, for serving 1 pound spaghetti Directions: Heat olive oil in a large skillet over medium heat. Add smashed or finely chopped garlic and sauté until fragrant, about 1 minute. Add the parsley stems and crushed red pepper flakes; cook for 30 seconds. Stir in the chopped anchovies and cook until they mostly dissolve into the oil. Mix in the olives and capers, then remove the parsley stems. Add the diced tomatoes and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld. Taste and adjust if necessary. While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7 to 8 minutes. Transfer the cooked spaghetti directly from the pot into the skillet with the sauce and reserve about 1 cup of the pasta cooking water. Add a handful of chopped parsley and grated Pecorino cheese. Toss to combine, adding a splash of the reserved pasta water to loosen the sauce if needed. Serve immediately, garnished with additional Pecorino and parsley if desired. #pasta #italianfood #food #Foodie #cooking #EasyRecipes #FoodLover #foodtiktok

When life gives you canned beef… turn it into a 15-minute masterpiece. 🥢🔥 Some call it a struggle meal. Testing out canned ground beef for the first time… because curiosity always wins. Let’s see if this is the real deal or if I played myself. 😂🍛 Ingredients: 1 lb. lean ground beef 2 tsp minced ginger 3 cloves garlic, minced 1/2 cup soy sauce 1/4 cup brown sugar 3 tbsp hoisin sauce 1/4 cup water 2 tbsp cornstarch 1/4 tsp red pepper flakes 1/4 tsp black pepper 6 green onions, diced Instructions: In a skillet over medium-high heat, cook the ground beef with ginger and garlic until the beef is fully cooked and crumbled. Drain excess fat and return the pan to the heat. In a separate bowl, mix the soy sauce, brown sugar, and hoisin sauce. Pour the sauce into the beef and cook for 2-3 minutes, allowing the flavors to combine. In another small bowl, whisk together the water and cornstarch to create a slurry. Add the slurry to the skillet with the beef, stirring until the sauce thickens. Season with red pepper flakes, black pepper, and stir in the diced green onions. Serve immediately over hot rice or noodles. #beef #food #Foodie #cooking #EasyRecipe #FoodLover #comfortfood #foodtiktok

Homemade grape jam! Simple, sweet, and packed with flavor. 🍇 Grape jam has been around since the early 1900s, thanks to the rise of Concord grapes and companies like Welch’s. Fun fact: during World War I, grape jam was actually included in U.S. military rations to boost morale. It was one of the first sweet comforts many soldiers had overseas. Making it from scratch hits a little different! Ingredients: 5 cups seedless black grapes 1 cup granulated sugar 1 tablespoon lemon juice Instructions: Remove the grapes from their stems, rinse well, and drain. Place them in a heavy-bottomed pot, add the sugar and lemon juice, and stir to combine. Use an immersion blender or potato masher to break down the grapes, leaving some texture if you like. Bring the mixture to a boil over medium heat, stirring often and skimming off any foam. Simmer on low until the jam thickens, about 40 minutes to 1 hour stirring frequently. Remove from heat and let it cool to thinker a bit more. To check if it’s ready, lift a spoonful—if it drips slowly in thick drops or a sheet, it’s done. Refrigerate overnight for best results. If you plan to can the jam, sanitize your jars by washing them with hot soapy water or running them through the dishwasher. #homemade #cooking #grape #grapes #jelly #jam #Foodie #foodtiktok

When the steak’s dry but your sauce has main character energy. 🔥 This smoky red chimichurri doesn’t just save dinner—it steals the spotlight. Inspired by Argentina’s iconic herb sauce, but we took a little smoky detour 🤤🤌🏾 Smoky Red Chimichurri Ingredients: 4 chipotles in adobo, finely chopped 1 roasted jalapeño, finely diced 2 roasted red bell peppers, finely diced 1 shallot, finely chopped 10 garlic cloves, minced ½ cup fresh cilantro, finely chopped 1 tbsp lime juice 1 tbsp smoked paprika ½ cup extra virgin olive oil ¼ cup red wine vinegar 1 tsp black pepper 2 tsp salt (adjust to taste) Instructions: Roast the Peppers: Preheat oven to 450°F. Deseed the red bell peppers and jalapeño, then quarter the bell peppers and halve the jalapeño. Place on a parchment-lined baking sheet, coat lightly with olive oil, and roast for 20–30 minutes, turning occasionally until blistered and charred. Transfer to a covered bowl to steam for 10 minutes, then peel (optional) and finely dice. Mix the Chimichurri: In a bowl, combine roasted peppers, chipotles, shallot, garlic, and cilantro. Add lime juice, smoked paprika, salt, pepper, vinegar, and olive oil. Stir well to combine. Rest & Serve: Refrigerate for at least 30 minutes before serving to let flavors meld. #sauce #steak #food #Foodie #foodies #cooking #EasyRecipes #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

This ain’t just pasta… this is a whole love story in a bowl. 🍝💔🔥 Tomatoes sizzled. Cheese melted. Garlic hit just right. The flavors? Deep. The vibes? Heavy. One bite and you’re in Italy… or therapy. Whatever you do—don’t play yourself. Make this. Pasta allo Scarpariello Ingredients: 11-12 oz Paccheri Pasta (about ¾ of a standard 1 lb box of pasta) Or any pasta of your choice. 12-14 plum tomatoes, halved (cherry tomatoes will work as well, will need more to cover the pan) 3 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano Reggiano cheese 6 garlic cloves, smashed or sliced 1 small bunch fresh basil Salt to taste 3/4 cup (roughly) Extra virgin olive oil Method: Boil a large pot of water, salt it well, and cook your paccheri until al dente—about 12 minutes. Meanwhile, warm up the olive oil in a large pan. Before it gets hot, toss in crushed garlic and stir for a few seconds, then toss in halved tomatoes. Smash the tomatoes a bit to release their juices, then add the salt. Tear in some basil and let it simmer. When the pasta’s nearly done, save a bit of that starchy water, then drain and mix the pasta into the sauce. Add a splash of the pasta water to loosen things up. Kill the heat, stir in grated pecorino and Parmigiano, toss until creamy, and finish with more basil. #pasta #italianfood #food #Foodie #easy#EasyRecipesking #Recipe #pastalover #foodtiktok

That golden crust? Perfect. The juicy burger? On point. But those slow-baked caramelized onions? They’re the real MVP. This patty melt hits different! 🔥🧅🍔 Baked Caramalized Onions Inspo: @Carleigh Bodrug - plantyou Ingredients: 4 Large yellow onions, sliced 2 bulbs garlic, tops sliced off ½ cup sun-dried tomatoes, chopped 1/4 cup of the sun-dried tomato oil 2 tbsp smoked paprika 2 tbsp Italian seasoning 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1 tsp salt 1 tsp black pepper Instructions: Preheat your oven to 400°F Prepare the onions and garlic by slicing the onions and placing them in a baking dish. Mix in the chopped sun-dried tomatoes, sun-dried tomato oil, smoked paprika, Italian seasoning, salt, and black pepper. Toss everything to coat evenly. Add the whole garlic bulbs with the tops sliced off right in the middle. Cover the dish with foil and bake for about 30 minutes. Remove the foil, stir, and bake uncovered for another 30-40 minutes until the onions are golden and caramelized. #burger #burgers #cheese #sandwich #beef #food #Foodie #FoodLover #foodtiktok

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

#ad Why settle for takeout when you can make these crispy, golden bites at home? 🔥 Flaky, crunchy, and packed with flavor—these cheeseburger empanadas are on another level. Quick fry, let ‘em cool, then it’s time to eat. Who’s first in line? @Steak-umm #SteakummPartner #steak #steaklover #EasyRecipes #Foodie #cooking #cheeseburger #empanada