Look, we get it: You’re bored. You’re stuck at home with nothing to do and to top it all off you’re absolutely starving with no idea what to make except for a peanut butter & jelly sandwich.
Thankfully, we knew this would happen so we reached out to some amazing artists to see if they had any recipes to help us all get through this never-ending period of social distancing.
Submitting for a feature we like to call “Quaran-Dine & Chill,” bands like Mayday Parade, The Used, August Burns Red, Atreyu, Periphery, New Found Glory and more have all pitched in some of their most favorite recipes to make from home.
To check out how to create Groovy Toast, cook some of Herbie’s Homemade Chicken Taquitos or even put together some Veggie Pasta with Vegan Ass White Sauce, be sure to look below. Afterward, remember, before making anything to eat, WASH YOUR DAMN HANDS!
Oh, and there’s also a special 35-song Quaran-Dine & Chill playlist at the end of all this. Listen to it as loud as you possibly can – we hear it helps the food taste better.
Enjoy!
JAKE BUNDRICK - MAYDAY PARADE
JAKE’S OVERNIGHT OATS
Ingredients
½ cup oatmeal (any type will work but I personally like Old Fashioned or Rolled Oats)
1 cup water
1 scoop protein powder (It’s not necessary by any means but I prefer French Vanilla from TrueNutrition)
¾ cup of either frozen berries or fresh berries (strawberries, blueberries, raspberries, black berries… you can either add this now to soak overnight or wait until you’re ready to eat and then add berries. It’s up to you)
1 banana sliced
1 tablespoon of natural peanut butter
Instructions
Mix oatmeal, water, protein and frozen berries together in a bowl or jar (frozen berries are optional). You could forego this and choose to add fresh berries later.
Cover and let sit in the fridge overnight or for a few hours – your choice.
After soaking, add fresh berries if you haven’t already. Then add bananas and peanut butter.
Enjoy.
MATT HALPERN - PERIPHERY
REALLY HEALTHY “CEREAL”
I love cereal but I don’t want all the bad stuff associated with most cereals. So I came up with a healthy alternative. It’s pretty simple.
Grab a bowl
Add Trader Joe’s Go Raw Trek Mix
Slice up some strawberries and add them too
Throw on a couple blueberries
Add 1% milk
And there ya have it! Really hearty, really healthy, easy to make “cereal” that actually fills you up!
MATT GREINER - AUGUST BURNS RED
DEER CAMP BREAKFAST CASSEROLE
Ingredients
18 eggs
2 cups of milk
1 cup cheddar cheese
1 lb bacon
1 lb loose sausage
1 ts salt
1 tb pepper
1 pack hash browns
Instructions
Pre-heat oven to 350 degrees
Brown sausage and bacon separately-drain
Pan fry hash browns until golden brown
Grease a 13” x 9” baking pan and line the bottom with hash browns
Add a layer of bacon
Add a layer of sausage
Whip the eggs in a large bowl, then add the mix, salt and pepper, mix well
Add the cheese to the eggs and mix again
Pour the egg mixture over the meat and hash browns
Cover with aluminum foil and bake for 25-30 minutes
Remove foil and bake until the top of the casserole begins to brown. Then remove from the oven.
BRENT WALSH - I THE MIGHTY
B-LEE’S BREAKFAST FEAST
Ingredients
Hash browns
2 eggs
Onions
Garlic
Mushrooms
Peppers
Cheddar cheese
Black pepper
Salt
Ketchup
Valentina (black label, extra hot) hot sauce
Olive oil
Instructions
First, get the hash browns going in a frying pan with lots of oil. They take the longest.
In a second pan, get all the veggies going adding garlic when everything else is almost done so that you don’t burn the garlic.
When the hash browns are done, plate them and immediately add the cheese to taste.
The veggies should be about done by this time so add those on top.
Fry the eggs (I like mine over medium) in the original pan you cooked the hash browns in and add salt and pepper while they cook.
I like to top it all off with some black label Valentina hot sauce and a little ketchup.
Add a coffee and mimosa on the side and boom, you got yourself a good ol’ quarantine breakfast feast.
MARK HOLCOMB - PERIPHERY
SRIRACHA TUNA SALAD
Take two cans of tuna, break it up in a mixing bowl, toss with two tablespoons of celery, half an onion and some chopped fresh parsley.
Add 1/3 cup of mayonnaise (or veganaise if you’re a tree-hugging hippy like me), 1 tablespoon mustard, and several tablespoons of Sriracha depending on how spicy you want it.
Top off with some ground pepper and lemon juice, to taste.
Also feel free to add half a diced apple if you like some sweetness and crunchy texture in there.
Delicious, healthy and super simple.
JEPHA - THE USED
GROOVY TOAST
Soak a cup of any kind of nut (almond, cashew etc..) overnight in water.
Next day, strain most of the water except for a little bit to help blend it.
Put soaked nuts in blender with a dash of lemon, a pinch of salt, pepper, two tablespoons of olive oil.
Blend until smooth.
Optional fun: slice something spicy like a jalapeño.
Add “Groovy cheese” to either toast or crackers.
Drizzle olive oil and lemon on top of “Groovy Toast” with a spicy, spicy jalapeño and let your mouth party like your stuck at home for the next month or so 🤙
CYRUS BOLOOKI - NEW FOUND GLORY
SHEPHERD’S PIE
Ingredients:
Ground Beef (or turkey, or chicken, or any kind of meat for that matter)
Onion, diced (optional)
Frozen veggies (1 bag of pretty much anything you have, normally a carrot/corn/peas mix, but seriously, anything will do)
Worcestershire Sauce (optional, but check the back of your cupboard because you probably have a bottle that’s been sitting there for years and is still good!)
Potatoes (again, any kind of potatoes will do)
Cheese (cheddar is the standard, but use what you have!)
Instructions:
Cook your meat in a skillet, seasoning with salt and pepper and adding diced onion if you have while cooking.
Cook/microwave your bag of frozen veggies and add directly into the meat and stir.
Now’s the time to find that Worcestershire sauce if you have it – if not, don’t worry, this is awesome without it too!
Add a cup of cheese in there and also ½ cup of liquid (could be water, could be chicken/beef broth if you have). Stir to combine all ingredients and turn to low heat to keep warm.
Meanwhile, make mashed potatoes however you can (whether by hand or with a box) and when done layer these two things in an ovenproof dish — meat/veggie mix on bottom, mashed potatoes on top.
Toss cheese all over the top of that and throw it in the oven on medium heat for 20 minutes to melt the cheese.
Now, sit back, relax and enjoy your dish whether with family or all alone. It’s a full meal all in one, tastes even better the next day and you can even freeze it!
BRANDON SALLER - ATREYU
WINNER WINNER ISOLATION DINNER (Crispy Baked Chicken Thighs)
Ingredients
Bone-in chicken thighs w/ skin
Salt (coarse salt works best but any will work fine)
Pepper
Garlic powder
Mixed herbs or Italian seasoning
Desired veggie - Whatever you have (ie broccoli, green beans, asparagus, zucchini)
Italian dressing (your favorite)
Instructions
Preheat oven to 400º
Pat dry chicken on both sides with a paper towel
Season both sides of chicken liberally. Especially the top. The key to this chicken is the well seasoned crispy skin.
Place on sheet pan and roast in oven for about 40 minutes. You are looking for the chicken to be cooked through and skin to be browned and crispy.
When chicken has about 20 minutes left, put marinated veggies on a sheet pan and roast until chicken is done.
When finished, let chicken rest for about 5 minutes as it just came out of a 40-minute fiery hell and will 100% burn your mouth.
ENJOY!
IRA GEORGE - MOVEMENTS
TACO SALAD
This is a very easy and fluid dish that you can make on your own with ease. Whether you are a vegetarian or vegan, you can make this fit your lifestyle.
Ingredients
1 bag of chopped romaine
1 can of black beans
1 frozen bag of white or brown rice
1 cup of frozen corn (thawed)
Soyrizo (or any type of ground meat)
½ bell pepper
2 Roma tomatoes
1/3 yellow onion
1 avocado
Cilantro
1 lime
Taco sauce of your choice
Cilantro dressing (or something comparable)
Diced jalapeños
Shredded Mexican cheese
Handful of tortilla chips
Instructions
Dice the bell pepper, yellow onion and Roma tomatoes
Chop a handful of cilantro
Thaw corn in microwave
In a small pot heat up the can of beans
Cook the soyrizo or other meat in a pan at the same time (if you are using meat you will need to season to your liking)
Heat rice in microwave (if using uncooked rice have it ready before everything)
Grab a big bowl and put rice down. Add the cilantro and lime and toss together
Now add everything else however you want. Remember this is a completely fluid meal, add or takeout any ingredient you feel. Get creative with it! DON’T FORGET TO ADD THE AVOCADO AND SAUCES!!
NICK VENTIMIGLIA - GRAYSCALE
HERBIE’S HOMEMADE CHICKEN TAQUITOS
Servings: 12
Calories: 241
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients
3oz cream cheese
¼ cup salsa of your choice
1 tablespoon lime juice
1 ½ teaspoon of taco seasoning
2 fresh cloves of garlic, minced
3 tablespoons cilantro or parsley
2 scallions diced
2 cups shredded cooked chicken or whatever protein you desire
1 cup Mexican blend cheese or whatever you want
12 6in flour tortillas
Cooking spray
Kosher salt
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix together the cream cheese, salsa, lime juice, taco seasoning, garlic, cilantro, and scallions until well combined and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
Bake for 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream, or guacamole.
BALSAC THE JAWS ‘O DEATH - GWAR
I offered up my recipes for Feline Fricassee and Poodle Wellington but my publicist informed me that things hadn’t yet gotten to the point where most people are ready to eat their pets. Instead, here is a recipe that you should be able to throw together without having to take that dreaded trip to the supermarket.
Now more than ever, everyone should be able to hunt and kill their own food. So the first thing you will need to do is grab your favorite battleaxe, knife or shotgun and go in your backyard. Look for the happy yellow flowers that are probably taking over your poorly manicured lawn. Pick as many of these as you can find, making sure to pull them out from the roots keeping the long dark green leaves intact. You may be asking, “What do I need this shotgun for?” The weapon is in case your neighbor sees you and tries to shake hands!
DOOMSDAY DANDELIONS
Ingredients
Dandelion greens
½ cup olive oil
3 tablespoons vinegar (red wine vinegar or balsamic work best but whatever kind you can find in your cupboard. It is the apocalypse after all)
1 tablespoon mustard (Dijon if you’ve got it but who am I kidding, you only have that horrible yellow crap!)
2 cloves garlic minced
Salt and pepper
2 teaspoons dry herb (use whatever you can find. What are you saving that stuff for?)
Instructions
Pick the flowers off the dandelion greens (these are edible too, I suggest beer battering them and frying them, but that’s another recipe and I’m not getting paid for this).
Trim the hairy roots from the greens and discard.
Wash all the dirt from the greens, cut them in half at the base keeping the leaves attached and soak in clean cold water.
Wisk all other ingredients together until they are a cohesive solution.
Drain and pat dry the greens and dress them with the vinaigrette.
Enjoy by yourself!!
SCHUYLAR CROOM - HE IS LEGEND
VEGGIE PASTA WITH VEGAN ASS WHITE SAUCE
Ingredients
1 medium onion chopped
3 cloves of garlic
Red bell pepper julienned
Broccoli florets
Mushrooms sliced thin
Zucchini halved and sliced
Yellow squash quartered and sliced
1 or 4 splashes of white wine
Finisher Sauce
¼ cup of unsweetened oat milk
1 or 2 tbs coconut oil
¼ cup vegan mayo
A few handfuls of vegan cheese (I used a vegan pepper jack by Daiya and a bit of Follow Your Heart Parmesan)
1/3 cup of Nutritional yeast
Fresh basil
Herbs and Spices
Kosher Salt
Fresh ground pepper
Herbes de Provence
Some other optional shit
Pasta
Fettuccine noodles ( I like that Ancient Grain in the blue box.)
Instructions
Boil salted water for your noodles and in a separate pot boil a few cups of water to blanche your broccoli. You’ll be mad if your water is not boiling before you start sautéing your veg… that shit goes quick, watched pots never boil.
In a large saucepan over med/high heat: Sauté onion for about 5 minutes until it is soft and almost translucent. Add chopped garlic until that smell wakes up your girlfriend. Boom you’re cooking. Salt and pepper that junk.
Add the peppers, mushrooms, zucchini and squash, hit it with some more salt and pepper. I like to throw in some Herbes de Provence and a TINY SPRINKLE of cayenne (a little goes a long way) plus some truffle salt because I’m fancy.
By now the lil pot should be boiling. Throw those broccoli guys in there and when they turn dark ass green drain them and throw them in the pot with the other veggies.
Shit’s all steamy now. It smells crazy good. Your girlfriend and your dog are in the kitchen salivating.
Hit those veggies with some white wine. I say a few dashes, but you’ll know. You’re gonna want to let that cook off for 3-5 minutes.
Maybe you’ve already put your noodles in. If so, they’re ready to drain. If not, get to it 9 minutes after the water starts boiling again (read the box)
Now your noodles are in the strainer. Make your partner divide that into bowls.
After the wine has cooked off, add the veganaise, coconut oil, vegan cheeses and the nutritional yeast and stir all of that up until melty and gooey and combined with the veggies. I like the throw in about half a cup of chopped sliced basil and leave a little for a garnish after you’ve topped your pasta with this creamy ass veggie goodness.
OH! Pro tip: Garlic bread. (Do this 40 minutes ago before starting anything else.)
Take 2 heads of garlic and peel most of the skin off but leave bulb intact.
Chop the very top of the head off the garlic to expose the clove (like 1/16 of the top).
Place it in tinfoil and close it up around the sides. Douse with a generous amount of olive oil and salt and pepper all over that opening on the bulb and close the foil up tight around the top. Create a little oven inside your oven.
Bake at 375 for 40 minutes. You’ll smell it.
Let it cool well.
Toast a loaf of French bread.
Those little garlic cloves will pop out like little teardrops of pure heaven. Smear that junk on your toasted bread and thank me later. The oil is now roasted garlic oil. You could drizzle that on the bread too or over the damn pasta that’s in the bowl.
(Be careful. You will want to skip the steps of letting the bulbs cool. They are unforgivingly hot and will burn your flesh.)
