Quarantine Cooks with Pepper: July Edition

Things are looking brighter this month (sort of), and we continue to hope to get out of this pandemic better than ever! This round of recipes sees a lot of tricks—”hacks,” even if you subscribe to that term—to make the most out of your ingredients and tools without exercising a lot of effort.

Bacon and Cheese Egg-in-a-Hole

Fire in the hole! Kidding, it’s just bacon and cheese egg-in-a-hole.

Bacon and Cheese Egg-in-a-Hole Recipe

Serves: 1 person | Time: 15 mins


  • 1 slice of bread
  • 1 egg
  • Half a bacon strip, sliced
  • A handful of cheddar cheese, grated
  • Salt and pepper, to taste


  1. Place the bread on a baking sheet and cut a hole in the center of the slice with a cookie cutter or the rim of a glass.
  2. Gently crack the egg into the hole.
  3. Sprinkle the cheese and bacon around the egg.
  4. Season with salt and pepper.
  5. Place baking sheet in a toaster oven for 5-7 minutes or in an oven set to 400F for 7-9 minutes.
  6. Remove from oven when the egg whites are set.

Watermelon Granita

Cocktail and dessert come together in this refreshing alcoholic (you can make it non-alcoholic, but where’s the fun in that?) cold treat!

Watermelon Granita Recipe

Serves: 3-4 people | Time: 10 mins + 2-3 hrs


  • 5 cups watermelon, cubed, deseeded, and no rind/skin
  • 10 tbsp soju (if non-alcoholic, replace with half the amount of lemon juice)
  • 3-4 tbsp honey, or sweetener of choice


  1. Blend watermelon, soju (or lemon juice), and honey. Pulse until everything is combined and there are no bits of watermelon left.
  2. Pour the blended mixture into an 8×8 pan, or any baking pan.
  3. Freeze for 2-3 hours.
  4. Granita is ready when you scrape the mixture with a fork, and mixture has a shaved ice texture.
  5. Serve in a glass/bowl, and enjoy.

Microwave Brown Sugar Coffee Pudding

The Internet told us you could make purin in the microwave. Turns out, that’s true.

Microwave Brown Sugar Coffee Pudding Recipe

Serves: 1-2 people | Time: 15 mins + 1 hr


  • 1 tbsp muscovado
  • 1 tsp water
  • 1/2 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1/2 tsp instant coffee powder
  • 1 mug of water


  1. In a microwave-safe ramekin, completely dissolve muscovado in water.
  2. Microwave on medium-high (500 watts) for 1 minute and 30 seconds.
  3. Remove from microwave and stir. Let cool for 5 minutes.
  4. Meanwhile, in a small bowl, whisk together milk, egg, sugar, and instant coffee powder.
  5. Strain the mixture into the ramekin.
  6. Put the ramekin back into the microwave with a mug of water beside it, and microwave for 2 minutes and 30 seconds, stopping every 30 seconds, until the center of the pudding is set.
  7. Let cool for 10 minutes, then refrigerate for 1 hour.
  8. To serve, use a knife to loosen the edges of the pudding from the vessel, then place a plate on top of ramekin.
  9. Flip the ramekin over onto the plate, and serve.

Baked Corn Pudding

Congrats, you invested in a muffin tin. Did you know you can make more than just muffins in it?! Exhibit A: baked corn pudding—less work, customizable, and delicious.

Baked Corn Pudding Recipe

Serves: 4-8 people | Time: 45 mins


  • 1 can creamed corn
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup oil
  • 1/4 cup milk
  • 1 cup flour
  • 1 1/2 tsp baking powder


  1. Pre-heat oven to 350F.
  2. In a large mixing bowl, mix the ingredients until incorporated.
  3. Fill mini muffin tins with the mixture.
  4. Bake until set, around 15 minutes.
  5. When set, put oven on broil, and broil until brown.
  6. Serve.

Butter Lemon Pasta

When life gives you lemons, cook with it. This light pasta dish pairs well with your favorite protein.

Butter Lemon Pasta Recipe

Serves: 2 people | Time: 30 mins


  • 1 1/2 cups pasta
  • 1 1/2 tbsp salt
  • 3 tbsp butter
  • 1 lemon
  • Pepper, to taste


  1. Boil some water and add salt.
  2. While waiting for the water to boil, zest the lemon (this will yield about 1 1/2 tbsp of lemon zest).
  3. In a pan, combine the lemon zest and 2 tbsp butter and bring to a simmer. Let it simmer for a minute or two, then turn off the heat.
  4. Once your water is at a boil, drop pasta in and let it cook for less than 1 minute from the recommended cook time in the pack.
  5. When pasta reaches al dente, strain your pasta and make sure to keep some pasta water.
  6. Turn the heat back on in your butter and lemon zest mixture and add the pasta. Mix this together while adding a few ladles of pasta water at a time, making sure the pasta absorbs some of this before adding the next.
  7. Add the remaining butter while continuing to mix the pasta.
  8. Top it with pepper.
  9. Transfer this to a bowl and serve with lemon wedges.

Breakfast Cheese Melt

We’re just saying—we don’t know anyone who had a bad day after eating a breakfast cheese melt.

Breakfast Cheese Melt Recipe

Serves: 1-2 people | Time: 30 mins


  • 2 slices of bread
  • 2 eggs
  • 1/2 tomato, de-seeded and chopped/diced
  • 4 tbsp sausage/breakfast meat of your choice, chopped
  • 4 tbsp cheese, grated/shredded
  • Splash of milk
  • Oil
  • Salt, to taste
  • Pepper, to taste


  1. Crack an egg into a bowl. Add salt, pepper and milk. Whisk with a fork, and set aside.
  2. Heat oil on a non-stick pan over medium heat. Add sausage/breakfast meat of your choice, sauté until cooked. Add tomatoes and sauté for about 1 minute.
  3. Pour the egg mixture and let stand for about 30 seconds.
  4. Once egg starts to cook, mix all ingredients, forming an egg scramble.
  5. Remove from heat once all ingredients are cooked.
  6. Place egg scramble on top of sliced bread. Top with cheese.
  7. Place in toaster oven and toast until the cheese has melted.

Sausage Stuffed Eggs

This recipe is A) a portable breakfast, B) an hors d’eourve, C) a cute snack. Trifecta.

Sausage Stuffed Eggs Recipe

Serves: 6 people | Time: 30 mins


  • 2 large sausages (we used Italian sausage)
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tbsp oil
  • 1/2 block of Eden cheese, grated, divided
  • 6 hard-boiled eggs


  1. Remove sausages from casing, then place in a bowl with breadcrumbs and garlic. Season with salt and pepper.
  2. Using your hands, combine the mixture until breadcrumbs are evenly distributed.
  3. Heat oil in a small skillet, then fry the sausage mixture, stirring occasionally until it starts to brown.
  4. Transfer cooked sausage mixture into a large bowl.
  5. Cut eggs in half, and scoop out egg yolks into the bowl with your sausage mixture.
  6. Add half of grated cheese and mix until stuffing is well combined.
  7. Scoop stuffing onto the egg halves, filling the whole top.
  8. Sprinkle remaining choose on top of the stuffed eggs.
  9. Bake in a toaster oven for 10 mins, or until cheese starts to melt and brown.
  10. Serve warm.

Taco Dynamite

There’s a secret ingredient in these dynamites that’ll make you go “ole!”

Taco Dynamite Recipe

Serves: 3-4 people | Time: 30 mins


  • 10 pcs lumpia wrapper
  • 1/4 kg ground beef
  • 2 1/2 tbsp taco seasoning
  • 10 (big) green chilis
  • Eden cheese, cut into 10 pcs.
  • 3 cloves of garlic, minced
  • Oil
  • Salt
  • Pepper


  1. Heat oil over medium heat. Sauté garlic until it starts to brown.
  2. Add the ground meat, taco seasoning, salt and pepper. Sauté until the meat turns brown.
  3. Remove from heat and let cool.
  4. While waiting for the meat to cool, prepare the chilis. Slice each chili lengthwise and remove the seeds.
  5. Add cheese, leaving some room for the meat.
  6. Once the meat is sufficiently cooled, stuff the chilis with the cooked meat.
  7. Wrap each stuffed chili with lumpia wrapper. Seal wrapper with a bit of water.
  8. Heat oil in a medium pot. Deep fry the chilis until golden brown and crispy.
  9. Remove from pan and drain excess oil on a plate with a paper towel. Serve immediately your sauce of choice (optional) and enjoy!

Soy Honey Roasted Vegetables

What’s great about roasted veggies is that it’s a fun way to eat healthy. Plus, it’s adjustable to whatever’s in season (or whatever’s in your pantry).

PS: You don’t have to use all the vegetables in this recipe. Just use what you have!

Soy Honey Roasted Vegetables Recipe

Serves: 4 people | Time: 1 hr


  • 2 medium-sized carrots
  • 2 eggplants
  • 80g string beans
  • 1 onion
  • 1 head of garlic
  • 1 potato (or 1 kamote)
  • 1 wedge of squash (about 190g)
  • 1 tbsp. olive oil
  • 1 tbsp. sesame oil
  • Salt and pepper, to taste
  • 1/4 cup honey
  • 1 tsp. sesame seeds
  • 1 1/2 tbsp. soy sauce


  1. Chop your vegetables however you’d like to eat them.
  2. Pre-heat your oven to 200C.
  3. Mix olive oil and sesame oil in a bowl and coat the veggies in them.
  4. In another bowl, mix honey, sesame seeds, and soy sauce together. Once combined, drizzle over veggies.
  5. Season with salt and pepper then toss everything together, making sure each vegetable gets coated in the glaze.
  6. Place in the oven for 1 hour, tossing the veggies midway for an even roast.
  7. Remove from oven and enjoy!

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