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Part 2: Quick Quarantine Recipes for Cooking at Home

As mentioned last time, I wanted to share a few more recipes with you. Today’s post is for that very purpose.

To be honest, preparing these dishes has busted my boredom in the house and given me something to look forward to, especially as I live alone. Moreover, all but one of them took under 20 minutes to do, which has been a big plus.

So, without further delay, here they are:


Prep Time: 10 minutes

Total Time: 15 minutes

Serving: 3



1 cucumber

1 Roma tomato

1 cup of frozen corn

1 tsp lemon juice

2 tbsp Kraft raspberry dressing


  • Step 1: Wash all vegetables. Then dice cucumber and tomato on a chopping board.
  • Step 2: Put corn and 2 tbsp of water in a microwave-safe bowl—cover and cook on high for 1-2 minutes.
  • Step 3: Combine the vegetables, dressing, and lemon juice into a salad bowl. Stir until well mixed. Top with basil, salt and pepper if you desire and chill in the refrigerator.

This salad has become my staple. It’s so easy to make and doesn’t get soggy after a few days as lettuce does. You can’t go wrong, and it’s refreshing. Add other veggies or fruits to the mix to spice things up more.


Prep Time: 25 minutes

Total Time: 17 minutes

Serving: 2



2 one inch strip steaks, thawed to room  temperature

1/2 onion, grated

2 pegs of garlic, grated

1 tsp Jamaican jerk seasoning

1 tsp thyme

2 tbsp of teriyaki marinade

2 tbsp vegetable oil


  • Step 1: Place the onion, garlic, seasoning and teriyaki sauce in a large bowl. Stir together until thoroughly mixed. Add meat and allow to marinate for 20 minutes.
  • Step 2: Heat a large cast-iron skillet for 5 minutes on high temperature. Add oil to the pan, followed by one steak. Repeat with remaining steak. Cook on the first side for 7 minutes. Turn and cook 5 minutes more for well done. Adjust cooking time based on your preferences.
  • Step 3: Transfer to a cutting board and let it rest for 5 minutes. Slice steaks and top with more teriyaki sauce, if desired.


Prep Time: 10 mins

Total Time: 1 hour

Serving: 3



2 pounds of chicken wings

2 tsp Jamaican curry powder

1/2 onion grated

2 peg of garlic grated

1 tbsp hot sauce

1 tsp seasoning salt


  • Step 1: Place wings in a Ziploc bag. Add the Jamaican curry powder, seasoning salt, onion, garlic, hot sauce, then toss to coat evenly. Put in the fridge for 20 minutes to soak.
  • Step 2: Preheat oven to 350°F. Line a baking tray with aluminum foil. This makes the cleanup process much faster.
  • Step 3: Place the wings on the baking tray. Bake for 50 to 60 minutes, rotating the chicken halfway through for even cooking.
  • Steps 4: Remove the baking tray from the oven and let it cool. Serve with rice or potatoes and a garden salad.

And, voila…


As you can see, I served the steak with rice and the tossed veggie salad. Nevertheless, I used some of the leftover curry chicken wing juices to coat the rice once cooked. I am such a fan of this flavouring.

Finally, I didn’t plate the wings with anything as a family member dropped by. Thus, they were gone in a hurry. 

Happy cooking AND stay safe!!!


4 thoughts on “Part 2: Quick Quarantine Recipes for Cooking at Home”

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