Facebook Twitter Gplus Flickr Pinterest LinkedIn
The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook and food truck plans as seen on New Day Northwest. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Homemade Hamburger Buns Recipe

email

Hard ciabatta buns housing chicken salad make chamber of commerce lunches exceptionally awkward. Don’t ask me how I know, I just do. Corn dogs purchased for $9 at the county fair that are covered in unsweetened, bread-y cornbread deserve a first class ticket into the garbage can. Whole wheat bread grilled with American cheese makes a kid wonder what they did wrong in life to deserve such punishment.

But the perfect bread? Well, that changes everything. Just as a waiter or waitress should not overshadow the company across your dinner table, a bun should simply enhance and showcase the oh-so-important star of the show… the fillings. I have just the thing for your grilled burger sammiches this summer… perfect homemade buns.

IMG_1610

Makes 6 large hamburger buns.

Ingredients

  • 1 tablespoon yeast
  • 1 1/2 cups warm water (110F or less)
  • 1/4 cup canola or vegetable oil
  • 3 cups flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons sea salt
  • 1 egg (for brushing tops before baking)
  • 1/2 cup sesame seeds (optional)

Place yeast in a medium bowl. Pour in water and whisk. Set aside.

Measure oil. Set aside.

Place all dry ingredients in mixing bowl. Stir dry ingredients together.

Using dough hook attachment, add yeast mixture and oil to dry ingredients and turn mixer on medium speed. You can turn up speed as dough comes together. Kneed until dough comes together and pulls away from sides of bowl. This can take 3-5 minutes.

Remove dough hook and place mixing bowl in a warm place so dough can rise. Cover with a clean towel. Allow to rise until about double in size.

Form dough into balls for the size hamburger buns you would like to have. Place on a baking sheet lined with parchment paper with plenty of room in between for them to rise again. If making sliders, buns can be very small, if larger, you can use for full-size hamburgers. Keep in mind the buns will double in size as they rise one more time.

Beat egg well. Set aside.

After buns have finished doubling in size again, preheat oven to 350F.

Gently brush buns with egg wash. Top with sesame seeds if desired. Bake about fifteen minutes or until light golden brown.

And, yes. If you must, you can substitute the flour with whole wheat flour… even though the little grilled cheese loving girl in me disapproves.

Print Friendly
 

Cobb Salad in a Tomato Bowl Recipe

email

It’s time for summer. It’s time for salads. With bacon. Because, well, bacon. One of the least snobby is the cobb-y. There are no candied pecans, or fresh berries, lemon dressing, or anything very hob nob. These things are loverly, but sometimes you just want easy-going, casual fixins and cobb is where it’s at.

IMG_1519

Ingredients

  • 2 chicken breast
  • 4 large beefsteak (or comparable) tomatoes
  • 2 cups romaine lettuce, chopped
  • 1 to 1 1/2 cups ranch dressing
  • 4 hardboiled eggs, peeled & cut into wedges or diced
  • 1 avocado, diced
  • 1 cup bacon bits and/or freshly cooked bacon, chopped
  • 1/2 cup green onions, chopped
  • 1 cup crumbled blue cheese
  • 4 slices freshly-cooked bacon for garnish (optional)

Butterfly cut two chicken breasts. Bake in oven on baking sheet at 350 degrees for about 20 minutes or until chicken reaches 165F in thickest parts.

Remove cooked chicken from oven and dice. Set aside. (This can also be done a day ahead if desired the refrigerated so it can be placed on salad chilled.)

Cut tomatoes into six wedges about 2/3 of the way down so they stay together but can be fanned out to serve as a resting place for your salad. Place one tomato on each plate.

Place 1/2 cup chopped lettuce into each tomato.

Drizzle each with a generous amount of ranch dressing. Because it’s the right thing to do.

Top with diced chicken breast.

Top with remaining ingredients and, if desired, you can garnish with bacon. I mean, who doesn’t want more bacon?

I love you beautiful cobb-y. You are my heartthrob-y.

 

 

 

Print Friendly
 

Chicken Makhani AKA Indian Butter Chicken Recipe

email

When my kids were little, they learned about various countries by studying not just the history of the country, but the foods. Son and dotter had to cook dinners that represented the country they had been learning about. In my home? Imagine that. I wish I had found my love for Indian food back then. I suppose this time mom is the student.

I know I’m a little late to the game, but I have finally figured out which Indian foods I can eat and still have tastebuds left after trying them. I had to ask a nice lady at our favorite Indian restaurant which dishes were hot and which were not after a few visits of dead buds tuckered out from all the heat. One bite of the super spicy stuff and I can’t taste anything else.

Butter Chicken has a little zing to it but not much. If you like things really spicy, you can add more green chilis or just leave the seeds in. Me? I’ll be the one with the taste buds in tact, thanks.

IMG_0882

Indian Butter Chicken Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 8 medium tomatoes, diced
  • 1 tablespoon minced fresh ginger
  • 2 green chiles, stems removed, cut in half, and middles removed
  • 4 cloves fresh garlic, roasted in oven for 20 minutes then remove skin
  • 5 tablespoons kasoori methi
  • 2 tablespoons red chili powder
  • 1 tablespoon paprika
  • 4 whole green cardamom seeds (husks can be left on)
  • 1 tablespoon honey (add a teaspoon or so more if finished product is too acidic)
  • 2 pounds chicken breast, diced into large bite-size pieces
  • 1 cup heavy cream

Place two tablespoons of the butter and olive oil into a large saucepan over medium high heat. Add diced tomatoes. Cook tomatoes down for about 10-15 minutes. Stir in ginger, chiles, garlic cloves, kasoori methi, red chili powder, paprika, cardamom seeds, and honey. Simmer for about 5 more minutes.

Carefully pour sauce in a blender. Cover lightly and blend on lowest setting. Work blender up to medium speed until sauce is smooth. Set aside.

Clean large sauce pan.

Place last two tablespoons of butter in saucepan over medium heat. Saute chicken pieces in butter until cooked through to 165F on inside and light golden brown on outside. Pour sauce over chicken. Stir in cream.

Continue to simmer over low heat for about 15 minutes. Sauce will thicken and spices will settle, making this a dish you will adore.

Serve with Basmati rice (with some peas & carrots mixed in) and naan bread.

I couldn’t of been whiter in that moment I asked for help, but it has allowed me to find a love for Indian food. And by Indian food, I mean Butter Chicken and rice and naan bread. Happy buds.

 

Print Friendly
 

Southwest Salad Recipe

email

I’ve had some fantastic Southwest salads and I’ve had some horrible ones. One restaurant served theirs covered in a vinaigrette – heavy on the vinegar. I couldn’t eat it. I puckered up, pecked at it like an Old Hen would, cut my losses, and left the place $18 poorer and pretty darn hungry.

So, because I love you, I present thee with a Southwest Salad which will be more pleasing than a prissy plate of lettuce & vinegar every single time.

IMG_0733

Makes two large salads or 4 medium salads.

Ingredients

  • 1 small can black beans
  • 1 recipe of Southwest Rub
  • 2 chicken breasts, butterfly cut in half
  • 1 cup Buttermilk Ranch Dressing
  • 4 cups romaine lettuce, chopped into about 1-inch squares
  • 1 ear corn on the cob
  • 2 roma tomatoes, diced
  • 1/2 red bell pepper, diced
  • 1 jalepeno, minced
  • 1 small can sliced black olives
  • 2 tablespoons red onion, diced fine
  • 8-10 stalks cilantro, chopped
  • 4 tablespoons grated cheddar
  • 4 tablespoons grated pepper Jack cheese
  • 1 avocado
  • 1 lime, cut into wedges
  • Tri-color tortilla strips (or regular tortilla chips will do)

Rinse black beans well and place in saucepan in water. Boil for 20 minutes. Drain and set aside to cool.

Turn on grill (or oven to 350F. Prepare Southwest Rub and set aside. Butterfly cut chicken breasts and coat with Southwest Rub. Allow chicken to sit for about 20 minutes then grill until middle of thickest part reaches 165F.

It is wise to invest in a good meat thermometer to be sure any meats you cook reach their safe temperature for eating. 

Place corn cob in a pot of boiling water. Leave in water for three minutes and then place in a bowl of ice cold water for a few minutes. After corn is cool enough to handle, cut corn off of cob.

Place lettuce on plates. Top each plate of lettuce with corn, tomatoes, bell peppers, black olives, red onion, cilantro, cheddar and pepper jack cheese.

Slice chicken at a slant for an extra stylish look and place on top of salad.

Drizzle with desired amount of ranch dressing.

Dice avocado right before serving (so it won’t brown). If preparing in advance for a crowd, you can drizzle and toss avocado with fresh lime juice. Keep everything except chicken refrigerated until ready to use.

Decorate sides of each plate with tortilla strips and a couple of lime wedges. Lime wedges are ever so delightful squeezed upon your salad.

Budget-friendly, fresh, flavorful, and comforting. Eating out (on the patio) is so very perfect.

Print Friendly
 

Eggs Benedict Recipe

email

I’m on a kick lately. Back to basics… the traditional, if you will. The basics are good for the soul. Here are some others I’ve been in touch with lately:

  • Take road trips.
  • Be happy.
  • Be kind.
  • Be silly.
  • Keep learning.

There’s something about going back to the basics that refreshes the soul. Sometimes we get too fancy, too complicated, too side-tracked. And then there’s Eggs Benedict – classy and uncomplicated.

IMG_0707

Two servings.

Ingredients

  • 2 English muffins, toasted
  • Butter
  • 4 pieces of Canadian bacon (or several slices of Black Forest ham)
  • 4 poached eggs
  • 1 recipe of hollandaise sauce
  • 1 green onion, diced (optional)

Toast English muffins and butter them. Place each on a plate.

Fry Canadian bacon or ham until hot. Place on English muffins.

IMG_0697

Poach four eggs. The best way to do this is to heat water in saucepan on high until it starts to boil. Place a paper towel on a plate and set aside. Turn heat down to medium high. Stir until water forms into a circler rotation in pan. Crack an egg open and drop into middle of pan. Allow to cook for about 4 minutes.  Remove egg from water with slotted spoon and place on plate. Continue until all four eggs are cooked. Eggs will look imperfect and this is perfect.

If you’re not a fan of the runny yolk and like an over-hard egg, you can cook them for about 8-9 minutes. This isn’t traditional, but you should enjoy your eggs the way you like them. You can also use fried eggs or scrambled eggs. This dish is delightful either way. 

Make hollandaise sauce and pour over your eggs. Oh, sweet Baby Jesus.

She may seem prissy and hard to figure out, sure, but she is so much more than that. She is comforting. She is saucy. And she is empowering. And, once you realize you can make the basics, you can do anything.

 

Print Friendly
 

How to Make Easy Chocolate Chip Mint Ice Cream Recipe

email

I have to be honest, I wasn’t a fan of homemade ice cream the first time I made it. In fact, my ice cream maker sat in the top of a barn for about 8 years after the overwhelmingly creamy, ultra-thick blackberry misadventure of 2006. The recipe had too much heavy cream ratio for this girl. Bleh. I decided to try making ice cream again one last time – my way – before putting my practically new ice cream machine into a garage sale. And it was good. It was more than good. It was perfect.

I did a very (un)scientific poll to find out what everyone’s favorite ice cream flavors were – I posted a Facebook status to ask my friends. So, without further ado, I now introduce you to everyone’s favorite ice cream… chocolate chip mint.

IMG_0507

Ingredients

  • 2 3/4 cups sugar
  • 1 teaspoon salt
  • 4 cups heavy whipping cream
  • 5 cups milk
  • 1 tablespoon peppermint extract
  • Small amount of green food coloring (optional for your visual well being)
  • 1 1/2 cups mini semi-sweet chocolate chips
  • 10 pound bag ice cubes, for chilling
  • 3 cups Ice cream salt, for chilling

Put all ingredients into ice cream canister and stir well. Place blade in & lid on canister tightly so that no ice cream salts get inside.

Finish putting ice cream maker together completely. Plug in machine to make sure everything is set up correctly. If successful, unplug for now and go to the next step.

Place ice all around the bottom of canister. Carefully pour a layer of ice cream salt over the ice. Continue these layers until you reach the top of the canister. Plug ice cream maker in again and allow it to church until it stops (or almost stops) on its own. This will take about 20-40 minutes. You can serve right away, but it is best to freeze in an air-tight container for a couple of hours first so ice cream can firm up.

Oh, that joy that fills my soul… er… um… ice cream maker. I may need to make some to sell at my next garage sale.

Print Friendly
 

Rich, Meaty Bolognese Sauce Recipe

email

I’m pretty sure every last one of my Facebook friends has visited Italy this week. There are beautiful pictures of naked male statues standing by glorious fountains, bold red wines, and churches – oh, the churches. And I’m all sittin’ over here in Seattle listening to my neighbor’s favorite music and eating a whole wheat bagel covered in peanut butter & jelly. Perhaps this post came out of my subconscious jealousy (and by subconscious, I mean complete awareness).

Cue the neighbor’s music that sounds like the back end of an eighties boom box by the time it reaches my ears… I’m about to welcome you to my own Little Italy.

Once you accomplish the initial steps, this is a great recipe to throw in the crockpot for the remaining 4 hours. Hey, Rome wasn’t built in a day so you had to know their sauce would take at least four hours to make. Also, you know I never miss capitalizing on a great pun. Like, ever. I’m sorry. You’re welcome. I’m sorry.

You have not tried spaghetti sauce until you’ve had bolognese. I promise you will never go back.

IMG_0408

Ingredients

  • 1 large yellow onion, finely diced
  • 2 large carrots,finely diced
  • 3 stalks celery,finely diced
  • 5 garlic cloves
  • 3 medium tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 cup unsalted butter (1/2 a stick)
  • 4 ounces pancetta, diced
  • 8 ounces ground beef
  • 8 ounces ground veal
  • 8 ounces country style ground pork
  • 1 1/2 cups milk
  • 1 1/2 cup water (1 cup may be replaced with a dry white or red wine if you’re feeling especially fancy pants)
  • 3 tablespoons beef Better Than Bouillon
  • 1/4 cup tomato paste

Most meats come in about one pound packages. If making one recipe, you can freeze the other halves. You’ll be making this again soon. I promise.
Preheat oven to 350F. It is a good idea to dice veggies in advance. This is a long simmering dish; but, it is also pretty busy in the beginning. Set veggies aside.
After veggies are diced, cut tomatoes into quarters and place on a baking sheet drizzled with olive oil. Salt & pepper tomatoes. Add garlic cloves (still wrapped in peels) to pan as well. Bake for 20 minutes. This is the only step that requires the oven so you can turn it off.
In a large pot, pour olive oil and add butter. Melt over medium-high heat. Add pancetta and allow to cook for a few minutes. Add diced veggies. Cook until onions are translucent.
While veggies cook, place milk, water, Better Than Bouillon, and tomato paste into a medium bowl and whisk together. Set aside.
Remove tomatoes and garlic from oven when they are done. Place tomatoes into food processor. Remove peels from garlic (they should practically slide off) and add. Process until still a little chunky, but soup-like.
Add ground meats. Using utensil, chop meat up well while cooking. Pieces should be very fine. Allow to cook until juices evaporate and meat is beautifully browned and somewhat sticking to bottom of pan.
Add bouillon mixture to pot. Stir in. Add processed tomatoes and garlic to pot. Stir in. Allow sauce to simmer on lowest heat with a lid partially covering for about 4 hours. Make sure to check and stir once and awhile. Sauce will become more red and be kind of oily in texture as it cooks. Near the end is a good time for additional salt since it may reduce down and become too salty if you add a lot in the beginning.
When it is time to serve, cook noodles according to instructions on box. Be sure to bring water to a boil first, add noodles, then cook for as long as box says (all noodle cooking times are different).
If you don’t count the fact there are no naked male statues standing by glorious fountains, bold red wines, and churches, it’s just like I’m there. Only, you know, I’m watching the Mariners on ESPN and approximately 5,661 miles away from an ancient colosseum.

Print Friendly
 

Fresh Roasted (or Grilled) Restaurant Salsa Recipe

email

I haven’t met a soul yet who can resist Mexican restaurant salsa and chips. We get full before our meal comes. Amirite?

How spiffy would it be to make your own salsa at home and have the power of making your salsa as mild or spicy as you like? How awesome would it be to have the power to say you’ll skip the 2,794-calorie burrito platter and just get full on the chips & salsa freebies?

Your answer is here. Let’s salsa.

IMG_9426

If oven-roasting, preheat oven to 350F. If grilling, turn grill on medium-high.

Ingredients

  • 4 tablespoons olive oil
  • 6 medium tomatoes, stemmed & cut in quarters (I like vine-ripened but fresh outta the garden are for sure the best)
  • 1 medium red onion, peeled and cut into quarters 1-3 jalepeno peppers, stemmed & cut into quarters (removing seeds is optional)
  • 4 garlic cloves, remove peels after roasting
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons tomato paste (optional, great addition when using out-of-season tomatoes)
  • Juice of half a lime
  • 3 green onions, roots removed then diced
  • 1 bunch of cilantro, leaves only

Drizzle a couple of tablespoons of olive oil over a half sheet pan that has sides. Place tomatoes, onion, peppers, and garlic cloves on pan. Drizzle with a couple more tablespoons of olive oil. Sprinkle with sea salt and pepper. Place pan in oven for about 20 minutes or until sizzling. If grilling, place larger items on grill and turn occasionally until charred on outside edges. Place smaller items in a cast iron pan drizzled with olive oil to heat up.

Place all ingredients into a large food processor and pulse until the texture of restaurant salsa as pictured above. Sample with a tortilla chip to be sure the flavoring is right and that there is enough salt to bring out all the gorgeous flavors of your salsa.

Now that you’ve saved 2,794 calories, let’s do margaritas, you zesty little thing.

Print Friendly
 

Spinach Salad With Honey Mustard Dressing and Fried Onion Crisps Recipe

email

IMG_0158

Glory. glory. I didn’t think I could love spinach salad anymore than I do. And then I added homemade  crispy, sweet fried onion strips. And. my life was complete. And, the point of having salad in the first place became obsolete.

Here’s a recipe for about 4 people so that you, too, can enjoy this healthy unhealthy creation.

Ingredients 

Divide all ingredients between two – four dinner plates. Refreshing with a wee bit of sin. You’re welcome.

 

Print Friendly
 

Roasted Butternut Squash

email

I’ve always disliked squashed squash.

Pumpkin ravioli? Meh.

Soup? Even more meh.

Overcooked? There are not enough mehs in the world.

But I’ve wanted to like it. I’ve tried with my whole heart. I’ve even ordered it at fancy restaurants to be sure I wasn’t judging my squash over a bad recipe.

IMG_0179

But, I’m not a quitter. So, last September I accepted the gift of a butternut squash from some amazing gardeners, my in-laws. I was scared but excited.

And so it sat.

And sat.

It was moved to a new location.

And it sat.

And here we are in March.

Today I was brave. What I found was what I had wondered all along. Would I like roasted squash better than squashed squash?

Yes. Yes, I would. And with the excitement level of a chihuahua I am happy to say I love roasted butternut squash. I admit. I did use bacon in my recipe but I can say with ease that I would love this dish even without the bacon.

Ingredients

  • 4 strips of thick-cut bacon, cut into small pieces
  • 1 fresh butternut squash, diced into one inch squares (or, you know, one from last September)
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1/2 cup maple syrup
  • Couple of dashes of sea salt
  • Fresh ground pepper

Spread out bacon pieces in (preferably) in a shallow non-stick roasting pan. (A half sheet pan with sides or a 9X13 baking pan will work too. Line with foil for easy cleanup).

Put remaining ingredients in a large bowl and toss until well-combined and coated with maple syrup and salt & pepper.

Place squash mixture upon bacon pieces.

Bake in oven for 30 minutes. Give a gentle toss and serve on a platter.

Dare I say? I might even like the leftovers ground into a soup puree in the food processor. But tossed and roasted will always be my very favorite.

Print Friendly
 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016