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 and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming soon! Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen . Thank you so much for supporting us!

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
 

7 Unique Eats in the Snoqualmie Valley

The Snoqualmie Valley is a fascinating northwest wonderland but I must admit that I did not fully realize all the amazing things to see, do, and, perhaps most importantly, taste – that is, until I opened a B&B (now closed). One of the most frequently asked questions I received as an innkeeper was, “Where’s the best place to eat?” Although there are far too many delicious places in the Snoqualmie Valley to list them all, here are seven of my favorites where your meal becomes an entirely unique experience.

Camlann Medieval Village

Step back into time, into 14th century rural England to be exact. Camlann Medieval Village in Carnation features in-character interpreters who have taken on roles of medieval persons living in a small village in the year 1376.  Camlann is dedicated to offering the public powerful personal experiences of history, including multiple learning and performing arts opportunities, built upon research of rural communities in 14th century England, to provide a deeper understanding of the relationship between those historical events and western society today. The Bors Hede Restaurant at Camlann is open year-round and there are special festivals through out the year such as the upcoming May Fests. Camlann is a perfect place for a unique and educational holiday experience. Keep up with the 14th century fun by following their Facebook page.
Euro Lounge Café

If you love coffee and you love crepes, you need to visit Euro Lounge Cafe. Sinisa and Cristina have brought their travels throughout Europe into each of their made-to-order, gorgeous crepes. Their recipe is nearly 100 years old and all of their ingredients are fresh. They have even added a gluten-free option to their menu; but, of course, they didn’t take this request lightly. Several recipes  were tried and only the best products were used to develop their gluten-free crepes.

While Euro’s crepes are unique enough to stand out on their own, the excellent and friendly service you’ll find here is what really knocks your socks off. Cristina and Sinisa put much love and care into everything they do. Even the decor of the restaurant is from 90% recycled items, including the “new” old, gorgeous wine bar which made it’s way from Bend, Oregon to North Bend, Washington. Be sure to say hi and ask them about their exciting new goals for the Euro Lounge when you stop in.

The Grange Café

The Grange Cafe offers a cozy and casual dining environment in downtown Duvall in the original Cherry Valley Grange Hall built in 1926.

Their menu features American classics prepared with local and mostly seasonal, organic ingredients. The house specialties include pasture finished pot roast and meatloaf, Beecher’s mac n’ cheese, “The Grangeburger”, homemade biscuits and gravy, organic bread pudding, local microbrews and wines along with a full bar.  The Grange is open six days a week (closed Mondays) serving lunch and dinner during the week and brunch and dinner on the weekend. There’s even a special area for children as well as outdoor dining during the good weather months and groups up to 30 people can be happily accommodated.

Did I mention they have a real pizza oven? This place supports local farmers and simply rocks.

Woodman Lodge

After visiting the Woodman Lodge several times, I finally sat down with the owner Peter La Haye to chat about his amazing restaurant. You may have seen their commercials on the Food Network but if you haven’t made your way out to Snoqualmie to check it out yet, please allow me to personally invite you to visit the Woodman now. No, really, right now. You’ll thank me.

The Woodmand Lodge is well-known their Cowboy Steak and All-You-Can-Eat Rib Nights but did you know they also serve elk, wild boar and buffalo? There is something for everyone on the menu and a lovely western bar which will take you back in time. This restored 1902 building which now boasts a sense of great food and joyful community thanks to renovator and owner Peter La Haye.

 

Outstanding in the Field Dinner at Full Circle Farm

Have you ever enjoyed a farm-to-table dinner in the middle of a gorgeous field at a table decorated in white linens with over a hundred other people? Yes, indeed. The Outstanding in the Field Dinners are a memory-maker and we are so very fortunate to have them in our very own northwest backyard once a year. Locations vary every summer so be sure to check out their website. A local chef cooks a perfect dinner and a Washington state winery delivers wine to the dinner table that perfectly pairs with each course.

Make new friends as the sun sets in all its beauty in the background of a most perfect dinner experience. Be sure to watch the website or Facebook page for the annual schedule for this one-of-a-kind experience.

Gianfranco Ristorante Italiano

Gianfranco Ristorante Italiano specializes in Southern Italian cuisine while using seasonal, local flavors to create crazy-delicious meals. The warm atmosphere and excellent wine selection will have you almost believing you are in Italy while you enjoy your authentic Italian meal. Gianfranco’s now has gluten free pizza and pasta available so everyone can still enjoy a taste of Italy.

Their expansive wine list features a large selection of Italian wines. Gianfranco’s also holds quarterly wine dinners featuring five courses of Italian food, paired with wine. The technique of food and wine pairing are explained and discussed while you enjoy this unique experience offered by their friendly team. Visit while hungry and visit soon.

 

Boxley’s (Update: Boxley’s is now closed.)

I’m giving one last nod to a Snoqualmie Valley favorite. Boxley’s will be setting their closing date soon but their music will live on so I recommend getting your reservations in soon and then following their Facebook page so you can watch for their continued music later.

Boxley’s has been named by Downbeat Magazine on their list of top jazz clubs in the world for the last 3 years. Boxley’s has made North Bend proud. They have live music every night (with an occasional exception for special events for the community).  Their roots go deep into the local community with their mentorship program designed to bring the generations of experienced jazz artists out to work with the brand new and future jazz artists. The Boxley Music Fund is a Non-Profit organization music membership program where members get access to a website with 100s of hours of music recorded live at Boxley’s.

In 2012, the first North Bend Jazz Walk to support the community at large and it was a huge success. Over 800 people come out for the festival and there was live jazz in six venues along North Bend Way. The Jazz Walk continues today and has opened doors to festivals in other cities as well. Although the restaurant is closing soon, the song will play on through this inspiring Snoqualmie Valley family. We wish them all the best!

_____________________________________________________

About Deanna McCaulley: Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She expresses her loves today creatively through speaking, writing for her food blog, and local & national television appearances. The Old Hen has hosted guests, including celebrities, at her award-winning inn, The Old Hen Bed & Breakfast in Snoqualmie Valley, Washington which was open from 2009 through 2014. Besides subscribing to these posts at theoldhen.com, you can also connect with The Old Hen on FacebookTwitter and Pinterest.

 

Print Friendly
 

Spinach Salad With Honey Mustard Dressing and Fried Onion Crisps Recipe

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

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
 

Lemon Bars Recipe

As an oldest child, I remember having special privileges – privileges like staying up late with mom to watch Dynasty. Once a week, we would make lemon bars and snack ourselves into the world of shoulder pads and male stunt doubles in awful wigs playing the roles of over-privileged, fighting women.

Lemon bars never made me feel entitled, though; nor, did they throw me into cat fights. After all, many of us oldest kids understand with great lemon bars comes great responsibility. I washed plenty of dishes & piles of laundry and babysat my siblings to earn my guilty pleasures of watching Dynasty.

And, when I hadn’t, I just sneaked behind my dad’s armchair to watch from the hallway. Don’t tell mom.

IMG_0147 (1)

Lemon Curd

  • Lemon zest from 3 fresh lemons
  • 3/4 cup fresh lemon juice (this will take about 3-4 juicy lemons to create)
  • 1 1/2 cups sugar
  • 5 large egg yolks
  • 3/4 cup heavy whipping cream (milk is fine substitute in this recipe)
  • 2 tablespoons cornstarch
  • 6 tablespoons salted butter

Place lemon zest, lemon juice, sugar, and egg yolks into a saucepan and whisk together well. Then whisk in cream and cornstarch until cornstarch is dissolved.

Cook’s notes:

  1. Don’t add the cream before the sugar because the lemon will curdle the milk. Don’t add the cornstarch before the sugar because, well, the lemon will deactivate the Wonder Twin Powers of the cornstarch… it’s all that acid-y science stuff. Basically, sugar brings everyone together. 
  2. Save egg whites in fridge for an egg white omelet or 1/4 cup will replace one large egg in other recipes.

Now that no participants are deactivating other participants and egg whites have been rescued from the trash, place saucepan over medium high heat. Cook while whisking continuously. Remove from heat when you see it start to thicken. Stir in butter until fully melted.  Set aside. Mmmmmmm.

Cookie Bar Dough

  • 2 sticks butter, room temperature
  • 2 cups flour
  • 1 1/2 cup powdered sugar
  • 1/8 teaspoon sea salt

Place all ingredients together in mixer. Mix until combined.

Lemon Bars Assimilation

Press cookie bar dough into an 9X13 pan. Pour lemon curd evenly over cookie bar dough in pan. Bake at 350 for about 30-35 minutes.

Best if served when cooled to room temperature and refrigeration will make them firmer for a cleaner cut – not that mom & I did this. Like. Um. Ever. Sprinkle top with powdered sugar through a sifter if desired. Cut into delightful, golden squares.

Your Own Creative Touch

There are many ways to make these lemon bars your very own. You can mix 1/4 cup of poppy seeds into the cookie bar dough.

Or, how about spreading a thin layer of strawberry jam over the dough before adding your lemon curd.

Or, how about this craziness? Cream cheese filling in the middle? Don’t have a cream cheese filling recipe? No worries. I’ve got your back…

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 1/4 cup butter (or 1/2 a stick) softened
  • 2 teaspoons fresh lemon juice
  • 1/2 cup powdered sugar
  • Dash of salt

Whip ingredients together for a few minutes. Use as a filling in between the cookie bar layer and lemon curd in your lemon bars.

Print Friendly
 

How to Make Butter-y Homemade Croutons

IMG_0097

I don’t mean to brag, but I made a couple of bad choices that led to a good choice this week.

Choice 1: I’d purchased a really long, skinny loaf of French bread from the grocery store. I don’t remember what I bought it for now; but, whatever good intentions I had fell apart. While my intentions fell apart, the French bread loaf got firmer.

Choice 2: I chose to ignore the issue. It didn’t go away.

Choice 3: I decided I would try to redeem myself. It might’ve been too late, but I was willing to take a knife to my now brick-like loaf of bread. The result is delicious, and now I have good intentions of using these butter-y beauties upon a salad. I’ll let you know how my salad choice goes.

In the meantime, here is my homemade butter-y croutons recipe. It’s versatile and dependable… even when our intentions are not.

Preheat oven to 375F.

Ingredients

  • 1 long, skinny cheap loaf of grocery store French bread (or a short, chubby one)
  • 1 cup (yup, two sticks) of the best butter you can find (I always use salted)
  • 3 T. garlic powder (or 4-5 fresh garlic cloves)
  • Light dusting of salt

Allow loaf of French bread to sit out uncovered over night. Using a bread knife cut loaf of French bread into about 1/2 to 3/4 inch squares. Spread squares over a half sheet pan (preferably one with edges).

Melt butter completely over low heat. At the end, add garlic powder or minced garlic if using fresh. Stir together.

How the butter-y goodness kisses the bread cubes is up to you. I like quickly dipping a spoonful of squares into the butter with a slotted spoon, then placing them back onto the tray. Some might prefer to drizzle. Some may prefer to mix them all together in a large bowl. Whatever your method, make sure the bread cubes are well-covered with butter mixture.

Place all butter-coated bread cubes upon the tray again. Spread them out well. Dust a wee bit of sea salt over the croutons.

Bake for about 15-20 minutes until croutons are golden brown as pictured. You may like to toss them a bit mid way through the baking cycle.

Other things you can add to the butter mixture include Beau Monde spice (celery flavor), onion powder, Italian seasoning, red pepper flakes, etc.

Get creative. After all, it’s your very own bad bad good choice.

 

Print Friendly
 

Blueberry Pancakes Recipe

I’ve never been one to get into food “holidays”. I mean, who celebrates Bread Machine Month? Please rise. National Pretzel Day? That’s just twisted. National Melba Toast Day? Anyone? Anyone? National Caffeine Awareness Month? Zzzzz. National Kahlua Day? Well, okay. Maybe that one is worth celebrating.

But what kind of innkeeper would I be if I didn’t celebrate national Blueberry Pancake Day? It’s a peer-pressure thing. Really, I just couldn’t wait to take this photo.

IMG_0009

Let the celebration commence.

BLUEBERRY SAUCE RECIPE:

  • 18 ounces blueberries
  • 1 cup sugar
  • Juice from 1/2 a fresh lemon
  • 1 cup cold water
  • 2-3 tablespoons cornstarch

Place all ingredients in a medium-large saucepan. Stir together until cornstarch has dissolved. Heat on medium-high until sauce boils. Cook until it becomes thick then remove from heat. If needed, warm up again when pancakes are ready.

PANCAKE RECIPE:

  • 1 cup milk or buttermilk (+2 tablespoons regular milk for thinner pancakes)
  • 2 large eggs
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup fresh blueberries, flour-coated

Whisk pancake ingredients minus the blueberries together until well combined and smooth. Sprinkle blueberries with flour until coated & discard excess flour. Gently stir blueberries into pancake batter.

Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter upon the pan before it is hot, but do not give in to the temptation. When the time is right, pour 1/3 cup of better into the pan to make about a four-inch pancake.

Wait until the bubbles that form all around the edges of the pancake begin to burst, then flip.

When pancakes are all cooked, smother in lovely blueberry sauce… or with butter and maple syrup… or, you know, just send a friend a card and eat some Melba Toast.

Looking for some helpful pancaking hints? Check out the wildly popular post How to make a Perfect Pancake. You got this.

 

Print Friendly
 

Seared Scallops With Pan Sauce Recipe

Dear Scallops, I love you sizzling hot and topped with glorious sauce… a buttery wine sauce. Although I love you dearly, our relationship is short-lived for you are far too delicious to stick around for very long. Sin-sear-ly, Deanna

Rinse scallops (a few up to 1 pound) well before cooking if they came packed in juices.

Preheat pan to medium-high with a tablespoon or two of olive oil. Pat dry scallops with paper towels. Season one side with sea salt & pepper.

Cook with seasoned side down first. Salt & pepper the unseasoned side while the first side cooks. Sear until medium brown and no longer stick to the pan. Do not overload &  stack scallops in the pan.

Continue cooking until second side is seared  to a medium brown as well.

PAN SAUCE INGREDIENTS:

  • 2 cups sherry wine
  • 1 tablespoon soy sauce
  • 2 tablespoons Dijon mustard
  • 1 clove minced garlic
  • 2 teaspoons crushed red peppers
  • 1-2 tablespoons Old Bay Seasoning
  • Salt
  • Pepper
  • 2 tablespoons butter
  • Leaves from 5 sprigs fresh thyme, minced
  • Leaves from 2 sprigs fresh basil, minced

Reduce heat to medium. Remove scallops from pan and set aside while making pan sauce. Pour sherry wine into pan. This is called “deglazing the pan”. The end results are delicious.

Add mustard, garlic, crushed red pepper, Old Bay Seasoning and salt & pepper.

Whisk in butter until melted and toss in minced fresh herbs to finish.

If sauce appears to separate, just reduce heat a bit & add more wine to save it.

Serve with sauce and enjoy with pasta, potatoes or a lovely, fresh green salad.

P.S. Nice muscles.

Print Friendly
 

Ham & Cheese Quiche Recipe

They say Real Men Don’t Eat Quiche, but real men like this quiche. It’s simple, it’s delicious and surprisingly manly.
Preheat oven to 350 degrees

INGREDIENTS:

  • 1 Pillsbury pie crust (or homemade)
  • 10 large eggs
  • 1/4 cup heavy cream
  • 1/3 cup flour
  • 1 cup medium cheddar cheese (or any cheese that melts well like gouda, gruyère, havarti)
  • 1/2 bunch chopped green onions
  • 8 oz. cubed ham, drained
  • Salt & pepper to taste
  • 1 cup sour cream (optional garnish)

Place homemade pie crust or store bought Pillsbury (this brand because it isn’t sweet) pie crust in pie pan, poke crust with a fork about 20 times all around and then bake for 15-20 minutes.

Drain ham on paper towels. Leftover ham is also great for this recipe. Pat dry as well so that much of the moisture is soaked up by the paper towels.

Beat eggs, heavy cream & flour together. Blender on medium speed works well for this.

Stir in cheese, green onions, ham and salt & pepper.

Remove pie crust from oven when light golden. Pour mixture into pre-baked pie crust.

Bake quiche with a baking sheet on the shelf underneath it to help catch any possible overflow. Use a guard to protect the edges of the crust from over-baking once they are light golden brown. Bake for about an hour or until a knife comes out clean. Quiche will continue to bake for a little while after removed from oven since it’s still hot.

Serves eight or if you would like to have larger friends, six. Place a dollop of sour cream on each piece and an artful green onion if desired.

She has enticed many a gentleman and made their tastebuds dance. She is a quiche that even real men love.

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