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

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 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

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

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

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

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

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

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

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

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

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