Bites & Bowls

Bites & Bowls "Easy bites, delicious cakes, and fresh bowls for your daily cravings! 🍔🍰🥗"

21/09/2026

Crispy Cheeseburger Tortilla Pocket. Crispy cheesy outside, double cheeseburger goodness inside!
Makes 1 large pocket
Ingredients
1 large burrito-size flour tortilla
2 thin beef burger patties
Salt, black pepper & garlic powder, to taste
3 slices American cheese
4 strips bacon, cooked
¼ cup caramelized onions
Dill pickle slices
2-3 tbsp burger sauce
½ cup shredded cheddar cheese, divided
Burger Sauce mayonnaise sriracha
yellow mustard pickle relish paprika garlic powder black pepper

Instructions
1. Mix the burger sauce ingredients and set
aside.
2. Season and cook the beef patties. Top each with American cheese and let melt.
3. Lay tortilla flat and spread with burger
sauce.
4. Place 2 cheeseburger patties on the middle of the top half and caramelized
onions.
5. On the bottom half, add 1 slice American cheese, pickles, whole bacon strips.
6. Fold the left and right sides inward, then bring the bottom up toward the top to form
an open pocket.
7. Sprinkle shredded cheddar in a hot skillet.
Place the pocket on top and cook until
golden and crispy.
8. Flip, add more shredded cheddar
underneath, and cook the other side until
crispy. Serve warm.

19/09/2026

Crispy Hash Browns Full Recipe via Link in
my Bio

19/09/2026

Korean Fried Chicken
Chicken & Marinade
600g chicken tenderloins sup (240ml) buttermilk
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper

Crispy Dredge
2 cups all-purpose flour
1 cup cornstarch
1 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper

Sauce
¼ cup gochujang
3 tbsp ketchup
3 tosp honey
1 tosp soy sauce
4 garlic cloves, minced
1 tosp rice vinegar
Quick Ranch
½ cup mayonnaise
¼ cup sour cream
2 tosp buttermilk
1 tsp garlic powder
1 tsp dried parsley
¼ tsp black pepper
1 tsp lemon juice
Salt to taste
1. Marinate: Mix chicken with all marinade ingredients. Let sit for at least 30 minutes.
2. Dredge: Mix all dredge ingredients. Coat each chicken piece really well, pressing the flour mixture onto the chicken for extra
crunch.

3. Fry: Fry in hot oil until golden, crispy, and cooked through. Drain on a wire rack.
4. Sauce: Add all sauce ingredients to a pan and simmer for 1-2 minutes until glossy.
5. Toss: Add the crispy chicken and toss until
coated in that sticky Korean sauce.
6. Ranch: Mix everything together until
smooth and creamy.
7. Enjoy!

18/09/2026

buffalo chicken garlic bread 🌿🧄
ingredients you'll need:
* 1 lb chicken breast cubed
seasonings: onion powder, garlic powder, paprika, saltablack pepper, chili powder
olive oil
2-4 tbsp Frank's RedHot buffalo sauce
1-2 tosp sour cream
half a stick of butter softened
parsley
3 cloves of garlic minced
italian bread cut in half
garlic butter
shredded mozzarella cheese
buffalo chicken
parsley
bake in the oven at 400F for 18-20 minutes
top with fresh parsley and buffalo sauce

17/09/2026

This warm cookie on ice-cream has been trending on my feed so l had to try! You
should too 😃
Recipe on my website. Link in bio.

17/09/2026

•Loaded Italian Deli Meat Stromboli

Ingredients
1. Pizza Dough - 1 lb
2. Pepperoni - 6 oz, thinly sliced
3. Deli Ham - 6 oz, thinly sliced
4. Salami - 6 oz, thinly sliced
5. Provolone Cheese - 6 oz, sliced
6. Mozzarella Cheese - 2 cups, shredded
7. Parmesan Cheese - 1/2 cup, finely grated
8. Pizza Sauce - 11/2 cups
9. Garlic - 3 cloves, minced
10. Unsalted Butter - 3 tosp, melted
11. Italian Seasoning - 2 tsp
12. Dried Oregano - 1 tsp
13. Red Pepper Flakes - 1/2 tsp
14. Salt - 1/2 tsp
15. Black Pepper - 1/2 tsp
16. Fresh Parsley - 2 tosp, finely chopped
17. Egg - 1 large, beaten
18. Olive Oil - 1 tbsp
Recipe
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Lightly brush the parchment with the olive oil.
2. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, oregano, red pepper flakes, salt, black pepper, and 1 tablespoon of the fresh parsley. Set the
garlic-herb butter aside.
3. Lightly flour a work surface and roll the pizza dough into a large rectangle
approximately 12 by 18 inches, keeping the thickness even from edge to edge.
4. Brush a thin layer of the garlic-herb butter over the dough, leaving about a 1-inch border around all sides so the filling stays contained
while rolling.

5. Spread 1 cup of pizza sauce over the dough, keeping the sauce inside the border.
Sprinkle 1 cup of shredded mozzarella and 1/4 cup of Parmesan evenly over the sauce.
6. Layer the sliced ham, salami, and pepperoni evenly over the cheese. Arrange the meats in overlapping layers so every slice of the finished stromboli contains a generous
amount of filling.
7. Add the sliced provolone over the deli meats, then sprinkle the remaining mozzarella
and Parmesan over the top.
8. Starting from one long edge, roll the dough tightly over the filling, continuing to roll until you reach the opposite edge. Pinch the seam firmly closed and tuck both ends underneath.
9. Carefully transfer the stromboli seam-side down onto the prepared baking sheet. Brush the entire surface with the beaten egg for a
glossy golden crust.

16/09/2026

hot honey chicken sliders🌶️🔥

makes 12 buns / 8 sliders
slider buns:
¾ cup warm milk (180g)
¼ cup warm water (60g)
3 tsp active dry yeast (10g)
⅕ cup granulated sugar (65g), divided
2 large eggs (100g)
2 tosp avocado oil (28g)
4 cups bread flour (480g), plus more as
needed
1 tsp salt (6g)
¼ cup softened butter (57g)

egg wash:
1 egg
1 tosp heavy cream
mix warm milk, water, yeast & 1 tbsp sugar. let sit 5-10 min until foamy. add remaining sugar, eggs & oil. gradually add flour & salt until a rough dough forms. knead in the softened butter, then keep kneading the softened butter, then keep kneading the dough until smooth & elastic. place in an oiled bowl, cover & let rise until doubled,
about 1 hour.

divide into 12 balls and place on a lined baking sheet with space between them. cover & let rise until puffy(about 20-30 min). brush with egg wash & bake at 375°F for 15-
18 min ( or until brown)
chicken:
4 pieces chicken breast
1½ cups buttermilk (360g)
1 egg pickle juice
⅓ cup buffalo sauce (80g)
1 tsp chili powder
1 tsp cayenne pepper
1 tsp hot honey seasoning
1½ tsp garlic powder
1 egg
pickle juice
⅓ cup buffalo sauce (80g)
1 tsp chili powder
1 tsp cayenne pepper
1 tsp hot honey seasoning
1½ tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tosp chicken bouillon
1½ tsp paprika
cut breasts in half until you have 8 pieces. mix buttermilk, egg, pickle juice, buffalo sauce & seasonings. add chicken & marinate
while the buns rise/bake.

1 egg
pickle juice
⅓ cup buffalo sauce (80g)
1 tsp chili powder
1 tsp cayenne pepper
1 tsp hot honey seasoning
1½ tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tosp chicken bouillon
1½ tsp paprika

mix flour, cornstarch & seasonings. add 1-2 tosp of the wet marinade to the flour and rub it between your fingers to create little craggy pieces. dredge chicken thoroughly, pressing the coating onto both sides. let rest 5-10 min
before frying.

heat oil to about 350°F. fry chicken, flipping every few minutes so neither side gets too dark, until deeply golden and the thickest part reaches 165°F. & drain on a wire rack.

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