Welcome to our collection of recipes for friends here on Quiet Hollow. So far we have Pantry Recipes, Family Recipes, and Friend Recipes. The recipes in the Pantry section refer to those that can be made last-minute if necessary with ingredients you have on hand. The Family collection contains a few of the Rowland favorites (more will be added as time goes on). And, the Friend Recipes are some of my personal favorites from some of my favorite recipe creators. Whether you’re cooking for one or two or the whole extended family, you’ll find several ideas here.
There are posts on Quiet Hollow related to cooking yummy meals. Check out these enticing articles: Easy Meals from Grandma’s Pantry, My Five Favorite Cookbooks, 7 Creative Tips – Cooking for One or Two, and Your Favorite Comfort Foods Only Lighter.
Pantry Meals for One or Two
- 2-4 chicken thighs (or 1-2 chicken breasts)
- 1 tablespoons oil
- 1/2 cup teiryaki sauce
- 2 chopped green onions
- 1 tsp sesame seeds
- Pre-heat heavy skillet to medium, add oil
- Brown thighs or breast pieces in oil, salt & pepper chicken
- Cover chicken with teriyaki sauce, turn heat down to low
- Cook chicken until done (165˚ on food thermometer) approx. 30 minutes.
- Put chopped green onion or sesame seeds on top
- Serve with rice or noodles
This is a pantry recipe which means you use what you have on hand in your pantry, fridge, or freezer. If you don't have store-bought teriyaki sauce, you can make a quick homemade one with soy sauce, rice vinegar, honey or sugar, and a little cornstarch to thicken in a saucepan.
Use chicken thighs or breasts (figure what you want for tonight and if you want leftovers).
1/2 rice package recipe is more than enough, Thai noodles would be yummy as well.
- 1 small bag salad greens
- 1 tomato or 8-10 cherry tomatoes
- 1/4 red onion thinly sliced or 2-3 chopped green onions
- 1/2 cup olives (black, green, kalamata) halved or chopped
- 1/4 cup cheese (feta, goat, fresh mozzarella, parm, etc.)
- Bottled Italian dressing or olive oil and your favorite vinegar
- Pour greens in a large mixing bowl
- Chop and add tomatoes, onion, olives
- Add dressing to lightly coat greens
- Sprinkle cheese on top
- Add croutons if desired
- Serve with warm crust bread
Since this is a pantry recipe, ingredients are interchangeable depending on what you have on hand. This could even morph into a Mediterranean pasta salad by substituting curly pasta for the greens. A type of meat could be added to this salad as well (salami, etc.)
- 2-4 medium flour tortillas
- 1/2 lb. ground beef
- 1/2 pkg taco seasoning
- 1/2 chopped tomato
- 2 chopped green onions
- 1 cup refried beans
- 1/2 cup sliced black olives
- Sour cream, grated Mexican blend cheese, guacamole, salsa, cilantro, and lime wedges
- Brown ground beef in a pan, follow directions on taco seasoning packet. Set aside.
- Chop tomatoes, green onions, black olives
- Warm tortillas in the microwave (wrap in moist paper towel)
- Warm refried beans in microwave or saucepan
- Set out all ingredients so tacos can be assembled.
This is a perfect pantry meal. Add or subtract ingredients to your liking. Substitute hard tortilla shells or corn tortillas. Get creative with other types of meat - shredded chicken, shredded brisket, or fish. Any leftovers can be added to a Taco Salad tomorrow 🙂
- 3 whole eggs
- 1 tbsp melted butter
- 2½ cups flour
- Beat the eggs lightly in a bowl
- Add the melted butter
- Gradually stir in flour
- Mix well using your hands (mixture will be dry)
- Turn out onto counter or board and roll out to about ½" thick
- Cut ½-¾" width pasta (or to your preference), cut strips to 2" lengths
- Add to boiling stock a few at a time, keep separated, they're done when they rise to the top.
- 2 slabs pork baby back ribs
- ¼ deep pan water
- 1 tablespoon Liquid Smoke
- salt, to season ribs
- pepper, to season ribs
- seasoning salt, to season ribs
- to cover Stubb's BBQ dry rub
- 1 bottle Sweet Baby Ray's Original BBQ Sauce
- Fill deep sheet pan 1/4 full, add Liquid Smoke
- Prepare ribs with all seasonings except BBQ Sauce
- Cover with foil and cook for 2-3 hours in a 250° oven
- Grill until desired char
- Brush on Sweet Baby Ray's Original BBQ sauce to taste
Whenever the family is barbecuing, we call on Jeremiah to fix the ribs! They are tender, juicy, and full of flavor!
- 1 bag shredded cabbage
- 1/2 bag julienned carrots
- 2 green onions, chopped
- 1 small can pineapple chunks, halved
- 1/2 small can mild green chiles
- ½ cup mayo
- 1 tbsp sugar
- 1 tbsp rice wine vinegar
- 1-2 tbsp pineapple juice
- ½ tsp poppy seeds, Optional
- ½ tsp salt
- ¼ tsp pepper
- Prep green onions and pineapple chunks
- Toss all Salad Ingredients
- Mix and taste Dressing Ingredients
- Toss Salad with Dressing
- Chill for at least 30 minutes
Serve with barbecued anything, or as a topping for a pulled pork sandwich. (Inspired by the Roasted Pineapple & Habanero Dip & Spread from H.E.B.)
- 2 lbs Ground Beef
- ½ Yellow or White Onion, Chopped
- 2 Large Eggs
- 1 cup Oatmeal
- 3 tbsp Ketchup
- 2 tbsp Worcestershire Sauce
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic Powder
- Add ground beef, chopped onion, eggs, and oatmeal mix with hands or stand mixer.
- Add ketchup, Worcestrshire, and seasonsings, mix lightly (do not overmix)
- Divide in two and place each in a bread pan
- Bake at 350° for 1 hr
- 5-6 Red Skin or Yukon Gold Potatoes, Bite-size chunks with skin, boiled
- 1 Medium Yellow or Red Onion, finely chopped
- 2 Dill Pickles, finely chopped
- 8 Large Eggs, hard-boiled, chopped
- 2 stalks Celery, Chopped Optional
- 1 cup mayo
- 2 tablespoons Yellow Mustard
- 3 tablespoons Cider Vinegar
- 3 tablespoons Pickle Juice
- 1/2 teaspoon Garlic Salt
- Lots of Salt
- Boil potatoes and eggs, cool in fridge
- Chop potatoes, eggs, onion, pickles, and celery
- Add salad ingredients to large bowl
- Mix dressing ingredients
- Combine salad and dressing ingredients, chill for at least 1 hour
- 4 large Lemons, juiced
- 1 cup sugar, add more if needed
- 4 cups cold water
- ice to fill the pitcher
- 1-2 lemons , sliced for garnish
- Mix thoroughly and enjoy!
- 1 lb. cooked ground beef
- 6 slices cooked bacon, chopped
- 1 15 oz can red kidney beans
- 1 15 oz. can black beans
- 1 15 oz. can navy beans
- 1 sm. can green chilis, chopped, mild or medium to taste
- 1 15 oz can stewed tomatoes, chopped
- 3 cups chicken or vegetable broth
- 2 cloves garlic, chopped
- 1 cup yellow onion, chopped
- 1½ cups frozen corn kernels
- ½ cup red bell pepper
- ½ cup green bell pepper
- 2-3 tbsp chili powder, add more or less to taste
- 1 tsp cumin
- 1 tsp salt, to taste
- ½ tsp pepper
- Add all the ingredients to a large slow cooker/crockpot and cook on low for 6-8 hours
- Serve with optional toppings which may include sour cream, chopped green onions, and shredded cheddar cheese.
Friend Recipes for Friends
- 8 ounces thin lo mein noodles
- 1 tablespoon peanut oil
- 1 carrot, julienned
- 1/2 head napa cabbage, sliced thin
- 1/2 onion, sliced
- 1/4 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 2-3 green onions, sliced, for topping
- Bring a pot of water to a boil and cook the noodles according to the package directions. Drain and set aside.
- Heat a skillet over medium-high heat and add the peanut oil. Add the carrots, cabbage and onions and cook for 1 minute. Add the chicken broth, soy sauce and sesame oil, then toss in the noodles. Top with sliced green onions
- Kosher salt and freshly ground black pepper
- 8 whole chicken thighs, skin on (you can use any whole chicken pieces)
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 tablespoons butter
- 2 green bell peppers, cored and sliced (not too thin)
- 2 red bell peppers, cored and sliced (not too thin)
- 1 medium onion, halved and sliced
- 5 cloves garlic, diced
- 12 ounces mushrooms, white or cremini, sliced
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- Crushed red pepper flakes, to taste, optional
- 3/4 cup dry white wine
- 1 28-oz can Whole or diced tomatoes, with their juice
- 1 pound pasta or egg noodles
- Chopped fresh flat-leaf parsley, for sprinkling
- Grated Parmesan, for sprinkling
- Preheat the oven to 350 degrees F.
- Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
- Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
- Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
- Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
- Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
- Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
- Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
Make the crust
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough, store-bought or homemade; see foodnetwork.com/piecrust for our favorite recipe and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
- Choose your vegetables
- Prepare 1/2 to 1 cup total, choose up to 3. Transfer to a large bowl.
- Asparagus, roasted and chopped
- Broccoli, chopped and roasted or steamed
- Kale, chopped and sautéed (or frozen chopped spinach, thawed and drained)
- Jarred roasted peppers or cherry peppers, roughly chopped
- Frozen peas, thawed
- Mushrooms, sliced and sautéed
- Potatoes, shredded and sautéed
- Cherry or grape tomatoes, halved
- Radicchio, chopped and sautéed
- Olives, pitted and sliced (use up to 1/4 cup)
- Onions or shallots, sliced and sautéed
- Scallions, chopped
Add meat (optional)
- Prepare up to 1/2 cup total, choose 1 or 2. Add to the bowl with the vegetables.
- Bacon, cooked and crumbled
- Sausage, cooked and crumbled
- Ham or salami, chopped
- Corned beef or pastrami, chopped
- Rotisserie chicken, shredded
- Crabmeat, picked over
- Shred or crumble 3/4 to 1 cup total, choose 1 or 2. Add to the bowl with the vegetable mixture and toss.
- Swiss, gruyere or Jarlsberg
- Monterey jack or pepper jack
- Gouda, regular, aged or smoked
- Ricotta Salata
- Goat cheese
- Whisk 3 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 1/4 cups heavy cream, half-and-half or milk in a large bowl.
- If desired, stir in 1 to 2 tablespoons chopped fresh herbs, 1/2 teaspoon paprika or chile powder, or some grated lemon zest.
- Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top.
- Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.
- Let cool at least 30 minutes before slicing.