Bite and Delight yumm

Directions

Bite and Delight yumm Cooking is my therapy, and I’m sharing the joy 🍳✨

10/06/2026

🍆 STOP scrolling — you need to try this eggplant! 🧄✨

Tender eggplant, juicy tomato, melty mozzarella, pesto + the creamiest roasted garlic spread. Save this one! 🤤

🛒 INGREDIENTS

Garlic Cream Cheese

* 1 head garlic (2.5 oz / 70 g)
* 1 tbsp sesame seeds (8 g)
* Olive oil, enough to cover garlic
* 8 oz cream cheese (225 g)
* 2 tbsp fresh parsley (8 g)
* Chili flakes

Eggplant

* 1 large eggplant (1 lb / 450 g)
* 1 tomato (5 oz / 150 g)
* 4 oz mozzarella (115 g)
* 2 tbsp pesto (30 g)
* Salt

👩‍🍳 HOW TO MAKE IT

Peel the garlic. Add garlic + sesame seeds to a saucepan, cover with olive oil, and cook on low heat until soft and golden brown.

Mix the warm garlic with cream cheese and parsley. Mash until creamy. Drizzle with garlic oil and add chili flakes.

Slice eggplant lengthwise into a fan, keeping the stem attached.

🚨 DON’T SKIP: Salt and let sit for 25 minutes. Rinse with cold water and pat dry.

Brush each slice with pesto. Add tomato + mozzarella between the layers.

Bake at 350°F (180°C) for 25 min with top & bottom heat + convection.

Serve the hot eggplant over the garlic cream cheese. Finish with olive oil + chili flakes. 🍆🧄

🔪 7” Teton Edge Santoku — one of my new favorites! Made in the USA 🇺🇸, sleek, beautifully balanced, and incredibly sharp. It glides through ingredients with barely any effort and makes prep feel effortless.

Link in my bio, or comment “KNIFE” and I’ll send you the link!

09/26/2026

Crispy Sushi Tacos 🍣🌮

🛒 Ingredients

Sushi Rice

* 2 cups cooked sushi rice (300–350 g)
* 2 tbsp rice vinegar (30 ml)
* 1 tbsp sugar (12 g)
* ½ tsp salt (3 g)

Taco Shells

* 4–6 nori sheets (10–15 g)
* ⅓ cup flour (50 g)
* ⅓ cup cornstarch (50 g)
* ⅔–¾ cup cold water (150–200 ml)
* 1–1½ cups panko (60–90 g)

Filling

* 8 oz sushi-grade salmon, diced (225 g)
* 2 tbsp Sriracha mayo (30 g)
* 2 tbsp Philadelphia cream cheese (30 g)
* 4 oz cream cheese (115 g)
* 1 small cucumber (100 g)
* 1 avocado (150 g)
* 1 tbsp sesame seeds (9 g)
* Unagi sauce + Sriracha mayo

👩‍🍳 Instructions

1. Mix vinegar, sugar & salt into warm rice.
2. Cut nori into 4–5-inch (10–12 cm) circles and cover with rice.
3. Whisk flour, cornstarch & cold water into a smooth batter.
4. Dip in batter → coat in panko.
5. Fry in oil until golden & crispy.
6. Mix diced salmon with Sriracha mayo & cream cheese.
7. Fold each crispy shell in half. Pipe in cream cheese, then add cucumber, avocado & spicy salmon.
8. Top with sesame seeds, Unagi sauce & Sriracha mayo.

Serve immediately! 🍣🌮

09/24/2026

🍣 UPSIDE-DOWN SUSHI CAKE 🥑✨

No rolling, no mess — just layer, chill & flip!

🛒 INGREDIENTS

* 2 cups uncooked sushi rice
* 2 tbsp rice vinegar
* 1 tbsp sugar
* 1 tsp salt
* 1 avocado
* 1 small cucumber
* 8 oz cream cheese
* 3–4 nori sheets
* 8 oz imitation crab
* 5–6 oz sushi-grade salmon
* Sriracha mayo
* Unagi sauce
* Sesame seeds
* Plastic wrap

🍚 SUSHI RICE

Cook rice according to package directions.

Mix 2 tbsp rice vinegar → 1 tbsp sugar → 1 tsp salt and gently fold into the warm rice. Let cool.

🦀 CRAB: Pull the imitation crab sticks apart into thin strips using a fork.

🍣 LAYERS

Line a round pan with plastic wrap.

🥑 Avocado → 🥒 Cucumber → 🧀 Cream cheese → 🌿 Nori → 🍚 Sushi rice → 🦀 Shredded crab → 🧀 Cream cheese → 🌿 Nori → 🍚 Sushi rice → 🐟 Salmon → 🧀 Cream cheese → 🍚 Sushi rice

Cover, gently press, and refrigerate for at least 1 hour.

✨ THE FLIP

Plate → flip → remove pan → peel off plastic wrap → drizzle with sriracha mayo + unagi sauce → sprinkle with sesame seeds.

Slice & enjoy! 🍣🤍

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Austin, TX
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