Light Bites - Taming Twins

Pizza Bagels {Oven, Grill or Air Fryer}

Sarah Rossi — Sun, 14 Jul 2024 09:30:00 +0000

Cook these delicious Pizza Bagels in the oven, grill or air fryer and you have a meal that feels like a treat, in less than 15 minutes. The whole family will love these!

Everyone loves a homemade pizza takeaway (you loved my French Bread Pizza, Puff Pastry Pizza and Naan Bread Pizza!) so here’s another that I often turn to for a quick lunch.

These Pizza Bagels have the flavour of the real thing, without the cost or waiting time of a takeaway pizza – plus you can customise your toppings.

Why you’ll love this Pizza Bagel recipe

Easy cook in the oven, grill or air fryer

All the flavours of pizza with melted cheeeese

Family friendly treat ready in minutes

Pizza Bagels Ingredients Notes

Bagels – Choose 1 each (or as many as you like) and go for your favourite kind in the supermarket. Plain is usually best
Sauce – Passata (sieved tomatoes), garlic granules and dried oregano
Grated mozzarella – I prefer this here rather than buffalo mozzarella, as that can need longer cooking as it can be quite wet
Your chosen toppings

How to make Pizza Bagels

1. Halve the bagels and mix the sauce ingredients together.

2. Spread the sauce evenly on top of the bagels.

3. Sprinkle the cheese evenly between the pizzas and add your chosen toppings.

4. Cook (as per the recipe timings below) until golden brown and the cheese is melted.

Topping ideas

This is all down to your personal preference and what you have available. Here are some that I like and that work well:

Pepperoni
Chicken
Sweetcorn
Onions
Chilli
Mushrooms
Ham
Olives
Peppers
Basil
Fresh tomatoes

More easy but special sandwiches…

Under 15 minutes

Best Ever Tuna Melt {10 Minute Meal}

Lunch Ideas

Coronation Chicken {Easy Recipe}

Under 15 minutes

Philly Cheesesteak {15 Minute Meal}

Under 15 minutes

Picnic Loaf {Muffaletta}

Leftovers

In the fridge Leftovers are great cold for lunch (mmm cold pizza!) Keep covered in the fridge for up to 3 days.

In the freezer These are definitely best fresh, but I would also freeze them rather than letting them go to waste.

Reheating You could reheat this in the microwave but it won’t be very crispy. You could also try reheating in the oven or air fryer, but be careful not to overcook them.

FAQs

What should I serve with Pizza Bagels?

If you’re in a hurry, these are great on their own or with a quick side, like my cucumber salad.

But if you’re cooking these as part of a bigger meal, you could serve up Homemade Chips too.

Do I need to use ready-made pizza sauce?

Nope. Value-for-money passata wins out every time here, and all we have to do is season it well and mix in a few herbs for an instant pizza sauce that’s has no added sugar or other ingredients.

How many Pizza Bagels can I cook at once in my air fryer?

It depends on the size of your air fryer. I can fit two in mine at a time. Just make sure they’re not on top of each other.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Pizza Bagels {Oven, Grill & Air Fryer}

What’s better than a quick cheat’s pizza for dinner? Cook these delicious Pizza Bagels in the oven, grill or air fryer and you have a treat style meal in minutes. The whole family will love these!

Course Lunch, Main Course

Cuisine Family Food

Between 3-16, depending on method: 10

Total Time 10

Servings

Calories 504kcal

Author Sarah Rossi

Ingredients

4 Bagels
250 g Grated mozzarella

For the sauce:

250 g Passata
1 tsp Garlic granules
1 tsp Dried oregano
Sea salt and freshly round black pepper

Toppings of your choice

Metric – Imperial

Instructions

Halve the bagels and put them on a baking sheet.
Mix the sauce ingredients together in a bowl and spread the sauce evenly on top of them.
Sprinkle the cheese evenly between the pizzas.
Add your chosen toppings.

To oven cook

Bake for 14 – 16 minutes in a preheated oven at 180C/350F until golden brown and the cheese is melted.

To grill

Cook for 3 – 5 minutes until golden brown and the cheese is melted.

To air fry

Cook for 5 – 6 minutes at 200C/400F until golden brown and the cheese is melted.

Notes

Storing: Leftovers are great cold for lunch (mmm cold pizza!) Keep covered in the fridge for up to 3 days

Nutritional value: The above nutrition count is without the toppings taken into consideration

Optional topping ideas: Pepperoni, chicken, ham, mushrooms, sweetcorn, peppers, onion, tomatoes, basil

Nutrition

The post Pizza Bagels {Oven, Grill or Air Fryer} appeared first on Taming Twins.

Honey Roasted Carrots and Parsnips

Sarah Rossi — Wed, 30 Nov 2022 10:30:00 +0000

This Honey Roasted Carrot and Parsnips recipe is so simple and full of flavour. The honey cooks to a sticky, saucy coating that the whole family will love. The perfect make ahead vegetable side dish!

No Christmas dining table would be complete with the colours, smells and flavours of delicious carrots and parsnips, drenched in honey and sprinkled with thyme.

You can do all the prep on Christmas Eve, leaving just 15 minutes left to finish cooking the dish, meaning less time to factor in into your tight schedule and less oven space required when you need it the most!

Of course, this isn’t just a dish that’s for Christmas. It’s ideal for any roast dinner too!

Why you’ll love this roast carrots & Parsnips recipe

Sticky, sweet and delicious

Easy prep-ahead side dish

Indulgent flavours

How to make ahead of time

I’m sure you’ve got the idea by now that I’m ALL about preparing ahead, making everything as convenient as possible. You can take this easy shortcut of making these veggies in advance.

All you have to do the night before serving them up is either:

Prepare the day before by part-roasting them (this means just another 15 minutes or so in the oven to finish off on the day).
Prepare the day before WITHOUT part-roasting (get them to the point where they’re ready to go in the oven, but keep in the fridge instead until you’re ready to roast).
Prepare further in advance and freeze instead (do the prep and put in the freezer until the day before, defrost and roast as normal on the day. The prep is minimal for this dish, so you might not think it’s worth it, but the option is there in case it works for you!)

*Details for each method are in the recipe below

Ingredients for making Honey Roasted Carrots & Parsnips

Parsnips and carrots – These will need peeling and chopping into quarters
Sunflower oil
Honey – Go for runny honey to pour on, or maple syrup as as alternative if you prefer
Dried thyme
Sea salt and freshly ground black pepper

How to make honey roasted carrots & Parsnips

1. Peel and chop the vegetables. Mix the rest of the ingredients together in a bowl, as per the recipe instructions below. Toss the vegetables into the mixture until coated well.

2. Put a single layer of the vegetables on a lined baking sheet. Bake in a preheated oven as per the recipe below.

Hint: I don’t bother to parboil them. Just straight in the oven.

TOP TIPS

Shape

If you have your own preferred method for serving carrots and parsnips – in large chunks, small chunks or whole, for example, you will need to keep an eye on roasting times, as they may differ from the recipe. This includes if you’re using baby carrots.

Timings

If you’re cooking these with other dishes on the day, you might find they take a little longer if you’re in and out of the oven. Make sure they don’t start to burn on the edges.

Disposable foil trays

I turn to these for convenience at Christmas, and while I wouldn’t usually recommend single-use kitchenware, disposable foil trays just make life so much easier for once!

FAQs

What can I serve with these vegetables?

Obviously I talk about serving these up for Christmas Day as that’s when most people tend to make their veggies this way (so, alongside the likes of sprouts and red cabbage), BUT go ahead and dish them up for any regular roast dinner and Yorkshire Puddings!

They’re so easy and this recipe doesn’t take much time or effort. They’d be perfect with my Slow Cooker Roast Beef, my Cheesy Vegetarian Pie or Chicken Pie.

Can I cook these and then freeze them for later?

Yes, you could do everything and then freeze when cooled for up to 3 months, then defrost and reheat them. Personally I wouldn’t do this unless I had an enormous amount of leftovers.

In other words, I wouldn’t waste them if they were already cooked but I don’t think they’d be up to standard for Christmas Day. It’s better to roast them fresh (or part roast the day before) for the best results.

Why are my carrots taking so long to cook?

It could be that you have overcrowded the oven tray. Make sure you roast them in a single layer, or it will be harder for them to cook properly.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Honey Roasted Carrots and Parsnips

A special roast dinner wouldn’t be the same without indulgent, extra special side dishes to elevate the ultimate roast dinner. Honey Roasted Carrots and Parsnips are so delicious and can be prepped in advance.

Course Side Dish

Cuisine Family Food

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 311kcal

Author Sarah Rossi

Ingredients

750 g Parsnips Peeled and quartered
750 g Carrots Peeled and quartered
4 tbsp Sunflower oil
8 tbsp Runny honey Or maple syrup
4 tsp Dried thyme
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

HOW TO MAKE IN REAL TIME:

Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6 and line a baking tray with baking paper (or use a disposable tray).
Put the vegetables in a large bowl with the oil, half of the honey or maple syrup, all the thyme and plenty of salt and pepper. Toss until everything is coated, then place in a single layer on the lined tray and roast in the oven for 20 minutes.
Turn the vegetables over and roast for a further 20 minutes until sticky and tender.
Remove from the oven and drizzle with the remaining honey before serving .

OPTIONS IF YOU'RE MAKING AHEAD…

The day before (WITH part-roasting):

Follow the same preparation as above, and roast for about 30 minutes, or until just colouring at the edges. Remove from the oven, leave to cool, then cover and store in the fridge.
When you're ready to serve, roast for about 15 minutes to heat through and finish cooking. Drizzle with the remaining honey as above.

The day before (WITHOUT part-roasting):

Follow the recipe to the point where you toss the veg in honey, thyme and oil, and spread out on a lined baking tray. Cover and place in the fridge until you're ready to cook.
When you're ready to serve, roast for about 40 minutes (turning halfway). Drizzle with the remaining honey as above.

Making ahead to freeze (NO part-roasting):

Follow the recipe to the point where you toss the veg in the honey, thyme and oil, and spread out on a lined baking tray. Freeze uncovered, making sure they're not touching, for at least 1 hour (this stops them from sticking together).
Once they're hard, transfer into a freezer-safe container and freeze for up to 1 month. When you're ready to serve, defrost and roast for about 40 minutes (turning halfway). Drizzle with the remaining honey as above.

Notes

Servings: This recipe would feed roughly 6 people, depending on how many people have each and whether some are children.

Oven Temperature: If you’re cooking these with your oven at a higher temperature (say 200℃/400F for Roast Potatoes) this is fine, but they may cook more quickly. Also, put them on a lower shelf where the oven is slightly cooler if possible!

Nutrition

The post Honey Roasted Carrots and Parsnips appeared first on Taming Twins.

Chicken Quesadillas

Sarah Rossi — Sun, 27 Aug 2023 09:30:00 +0000

Always a big hit with big and little family members, this ultra easy Chicken Quesadilla recipe is tasty, healthy and ready in 15 minutes. Oh, and did I mention CHEESY?! It’s so good.

Having a recipe for quesadillas up your sleeve is always a good idea because they’re such a midweek saviour.

And while you can really customise the whole thing to suit what you love / have in the cupboard, this simple Chicken Quesadilla recipe will guide the way if you’re not familiar with how to make them.

These have been my go-to no-trouble dinner since my children were toddlers, and I often make them with tuna or ham too. For this recipe we’re using chicken (cooked, leftovers or make your own), plus beans for fibre, and – obviously – cheese to melt.

Chicken and Cheese Quesadillas are perfect for a quick lunch, a no-fuss dinner or for when you need a meal on the go – you can make them ahead of time and wrap up for picnics or lunch boxes.

Why you’ll love this Chicken Quesadillas recipe

Versatile for different kinds of meals and flavours

So easy, so quick (ready in 15)

Ideal for using up leftover chicken

About this recipe for Quesadillas

As I’m sure you already know, a quesadilla (pronounced kes-a-di-ya) comes from Mexico and is in the same family as fajitas, tacos, burritos and enchiladas. However, it’s more of a snack-style parcel. Its name literally translates as ‘little cheese thing’ – it’s really a Mexican cheese toastie!

Tortillas with a cheese filling (plus other ingredients usually), sandwiched together and then fried or grilled until it’s melted, gooey, golden and crispy.

My way of cooking a Chicken Quesadilla is to use two pans to get that golden finish, which is really quick and less messy.

This is my take on how to make a quesadilla, with speed and convenience in mind. If you’re looking for something a little more authentic-to-its-roots, try out this recipe from the Hispanic Food Network.

A note on the chicken – we’re using precooked chicken here for speed. You can either buy this in a packet or use leftovers from a roast chicken or air fryer chicken (win!) But you also have the option of cooking your own for this recipe. It will just slightly alter the cooking time.

Aim for about 300g/11oz for this recipe (approximately 2-3 breasts). Or, use something completely different if you prefer, like ham!

Chicken Quesadillas Ingredients

Cooked chicken – Leftover, shop-bought or cook your own
Black beans – Drained and rinsed
Sweetcorn – Tinned
Red onion
Fajita seasoning – From a jar rather than packet
Sunflower oil – Or olive oil
Large flour tortillas
Grated mozzarella

How to make Chicken Quesadillas in a pan

Mix the chicken, beans, sweetcorn, onion and fajita seasoning in a bowl together.

2. Heat the oil in a large frying pan over a medium heat, and place a wrap in.

3. Sprinkle over some of the cheese.

4. Next, sprinkle over a quarter of the filling evenly.

3. Sprinkle more cheese (approx 25g/1oz) on top of that.

4. Using a second clean pan, weigh down the quesadilla and cook for about 3 minutes on each side.

Hint: You will have to work relatively quickly making the quesadilla up to make sure it doesn’t burn underneath | Repeat the process for the other quesadillas and keep them warm on a plate covered with foil, or in the oven on a very low heat.

Substitutions

Vegetarian quesadilla recipe – You can omit the chicken and make this a veggie meal no problem. Use whatever fillings you prefer instead – roasted vegetables work well.
Wraps – I am using large flour tortillas here because they’re easy to get hold of and work really well, however if you’d prefer to use corn (which are more authentic to this recipe) then go ahead.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat before serving or enjoy them cold.

In the freezer I wouldn’t recommend freezing this recipe as they will go soggy after defrosting. If you do, make sure you pop them in the oven to crisp them back up.

Recipe Tips

How to fold a quesadilla

If you’re on TikTok, you may be aware of the viral ‘TikTok Tortilla Hack’, which involves folding one tortilla within itself with fillings in four sections, to create a multi-layered quesadilla.

Honestly? It sounds like a bit of a faff and I think it is. It’s messy and the ingredients don’t heat evenly and in my opinion it’s just not necessary.

So in my version, no folding is needed. Simply sandwich your filling between two wraps and fry. Done!

Quesadilla fillings

The world really is your oyster. You can use beef, ham, bacon, tuna, turkey, different cheeses and vegetables… give anything a go!

How to make Quesadillas in the oven

If you’d prefer to make this in the oven instead, I have created a GIANT quesadilla recipe, which basically involves laying all of the wraps together on a baking tray, adding all of the filling inside, then folding the wraps to cover it all up. Then you bake it in the oven for 25 minutes and slice into squares to serve.

See the recipe for my Oven-Baked Quesadilla here.

FAQs

What’s the best cheese for quesadillas?

It’s your choice but basically anything that melty is good. I have used grated mozzarella for this recipe to get that cheesy stretch, but you can add some cheddar in there for flavour too if you prefer. Add it in grated so it’s nice and even.

What should I serve with quesadillas?

I serve them as a complete meal as they include fat, protein and carbs. I serve some of the salsa on the side for dipping and I often serve sour cream or yoghurt with them too.

You could, of course, add Nachos or Skin-On Fries if you fancy, or perhaps a simple Cucumber Salad or Mexican Salad.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Chicken Quesadillas {Easy & Delicious}

These easy 15-minute Chicken Quesadillas are perfect for a quick meal or snack for the whole family. Full of flavour, melted cheese and a golden brown crunch, they are totally satisfying and delicious.

Course Lunch, Main Course

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 696kcal

Author Sarah Rossi

Ingredients

300 g Cooked chicken Approx 2-3 breasts.
400 g Black beans Drained and rinsed.
340 g Sweetcorn 1x tin. Drained and rinsed.
1/2 Red onion Peeled and finely chopped.
2 tsp Fajita seasoning
2 tsp Sunflower oil
8 Large flour tortillas
200 g Grated mozzarella

Metric – Imperial

Instructions

In a large bowl, mix the chicken, beans, sweetcorn, onion and fajita seasoning.
Preheat 1/2 tsp of the oil in a large frying pan over a medium heat.
Sit one tortilla in the pan, sprinkle over a small amount of the cheese (about 25g/1oz – no need to weigh but just as a guide!)
Spoon on a quarter of the chicken and bean mixture. (You’ll need to work reasonably quickly here so the bottom doesn’t start to burn.)
Sprinkle another 25g/1oz of cheese on top and sit another tortilla on top. Use the bottom of a clean saucepan to weigh down the quesadilla.
Cook on that side for 3 minutes, then remove the saucepan and carefully flip over. Cook for another 3 minutes.
Repeat this process to cook all of the quesadillas.
While you are cooking them, keep the others warm on a plate covered with tin foil OR keep warm in the oven on a very low heat.

Notes

Chicken: Use precooked chicken for speed, leftovers, or cook your own. If cooking your own before making this recipe, 300g/11oz is about 2-3 chicken breasts. Or use other cooked meat, like ham.

Nutrition

The post Chicken Quesadillas appeared first on Taming Twins.

Best Ever Tuna Melt {10 Minute Meal}

Sarah Rossi — Mon, 21 Aug 2023 09:00:00 +0000

The classic sandwich, but make it a little special . This Tuna Melt Bagel is quick, delicious and includes a portion of vegetables. Ready in under 10 minutes, it makes a super speedy lunch or dinner.

This Tuna Melt is the ULTIMATE bagel – a tuna sandwich with bells on.

It’s an amazing snack, lunch or quick dinner that takes almost as much time and effort as a regular sarnie, but it’s like heaven to eat.

Of course, if bagels are not your thing, you could use the same ingredients and method on another vessel instead, from regular bread to a baguette, pittas or sourdough.

Or even serve it all up on a jacket potato.

Why you’ll love this Tuna Melt recipe

Super quick and very easy

Budget-friendly

Comfort food in a sandwich!

How we came up with this recipe

A Tuna Melt is so satisfying and delicious, and it’s a great recipe to use when you want to make something quick but a bit more special than a regular cold sandwich.

I wanted to make a Tuna Melt on a bagel instead of bread, because it adds a bit more robust texture and it feels more like a full meal.

There’s also a choice of bagel flavour so you can customise it a little. An onion bagel or wholemeal bagel will work well.

More easy (but special) sandwich ideas…

Under 15 minutes

Philly Cheesesteak {15 Minute Meal}

Lunch Ideas

Coronation Chicken {Easy Recipe}

Under 15 minutes

French Bread Pizza

Light Bites

Pizza Bagels {Oven, Grill or Air Fryer}

Tuna Melt Ingredients

Bagels – Choose whichever type of savoury ones you like best
Tinned tuna – I prefer in spring water, but choose whichever is your preference
Mayonnaise – I use reduced fat, but it’s up to you
Red onion – You could use spring onions if you prefer
Sweetcorn – Tinned sweetcorn is fine for this
Grated mozzarella – Or you could use any other cheese that melts well

How to make Tuna Melts

1. Mix the tuna, sweetcorn, onion, mayo and plenty of salt and pepper together in a bowl.

2. Cut the bagels in half and toast the outer side of each under a medium grill.

3. Turn the bagel halves over, top with the tuna mixture. (I use a fork to press it down).

4. Sprinkle over the cheese and pop under a medium grill for 5 minutes until the cheese is melted.

Substitutions

Bread – Feel free to change the bagel for normal bread or another kind of bread you like

Leftovers

Tuna Melts are best eaten immediately, when they’re still warm and the cheese is gooey. However, if you don’t manage that, you could:

In the fridge You can keep this recipe in the fridge for 3 days. Reheat it in the oven before serving.

Be aware that if you heat it in the microwave it might be a little floppy. You can also eat it cold.

In the freezer I wouldn’t recommend freezing this recipe as it’s definitely best eaten straight away, however, if you do, make sure you reheat it fully in the oven, covered in foil.

Top tip

You could add chilli sauce or chilli flakes on top for a bit of heat should you prefer it spicy.

FAQs

What’s best to serve with Tuna Melt?

If you’d like to make this as a main meal, you could serve it alongside a bowl of hot Tomato Soup, or even some Homemade Chips.

For a lighter meal, go for a simple side salad or coleslaw.

Do you have any other tuna recipes?

Yes! Try out my Classic Tuna Pasta Salad or my Tuna Pasta Bake.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Best Ever Tuna Melt {10 Minute Meal}

This easy and delicious Tuna Melt Bagel is a comforting classic with a twist. It’s ready in about 15 minutes and is perfect for an impressive lunch or a simple dinner.

Course Lunch, Main Course

Cuisine Family Food

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 561kcal

Author Sarah Rossi

Ingredients

4 Bagels
290 g Tinned tuna (2x tins) 105g drained weight
75 g Mayonnaise I use reduced fat
1/2 Red onion Finely chopped
340 g Sweetcorn (1x tin) 285g drained
150 g Grated mozzarella

Metric – Imperial

Instructions

Cut your bagels in half.
Toast the outside of each bagel half under a medium grill until golden brown.
Mix together your tuna, sweetcorn, red onion and mayonnaise in a large bowl.
Spread the tuna mix equally between the 8 bagel halves.
Top with grated mozzarella and grill until the cheese is golden and bubbling.

Notes

Extra toppings: You could add chilli sauce or chilli flakes on top for a bit of heat should you prefer it spicy

Bread: Feel free to change the bagel for normal bread or another kind of bread you like

Tinned tuna: I prefer in spring water, but choose whichever is your preference

Leftovers: For best results, eat straight away. However, you can store leftovers in the fridge or freezer too

To serve: Enjoy on its own or alongside a bowl of soup or homemade chips

Nutrition

The post Best Ever Tuna Melt {10 Minute Meal} appeared first on Taming Twins.