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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 plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Fresh Pickled Red Onions Recipe

And she made pickled red onions. And they were beautifully pink. And tart. And sweet, And zingy. And the angels sang.

Pickled Red Onions Ingredients

  • 2 medium red onions
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/2 cup cold water
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon black peppercorns, optional

Cut onions in half and then slice very thin. Place onions in a medium-large bowl. Add remaining ingredients and stir. Stir until sugar is dissolved.


Allow to pickle for at least a couple of hours and store in the refrigerator.

Use on tacos, burgers, loose meat sandwiches, and hot dogs… so many opportunities from one sweet, little recipe. The angels approve.

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Chicken Chow Mein Recipe

Chow mein or fried rice? For many years I chose fried rice as my main dish companion when eating out for Chinese food. I was a creature of habit and did not see the error of my ways. And then one day, I tried chow mein and my life changed for the better. And then I learned how to make it at home and my life improved even more.

Chicken Chow Mein Recipe

Chow Mein Ingredients

  • 6 ounces chow mein stir fry noodles
  • 1 /8 cup soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 1/2 cup chicken broth
  • 1 tablespoons oyster sauce
  • 3-4 tablespoons olive oil
  • 2 chicken breasts, diced
  • 1/2 yellow onion, chopped
  • 2 celery stalks, diced
  • 14 ounces fresh bean sprouts (or canned, drained)
  • 1 carrot, peeled & grated
  • oz cabbage, thinly sliced
  • About 6 mushrooms, sliced or chopped

Bring a medium-large pot of salted water to boil. Add chow mein noodles. Boil according to instructions on the package. Drain and set aside.


Whisk together soy sauce, sugar, cornstarch, salt, pepper, broth, & oyster sauce and set aside.

Pour olive oil into a large wok or saucepan. Brown outside of chicken then add the diced onions. Continually toss and cook chicken until completely done in middle (165°F). Add celery, bean sprouts, carrot, cabbage, and mushrooms if desired.

Rewhisk soy sauce mixture then add to chicken. Stir in chow mein noodles.

For a vegetarian dish, just leave out the chicken.

And then I took a picture of the chow mein and then I wrote out the recipe for you and, lo mein, all of our lives were saucier and better than they were yesterday. Amen.

 

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Chicken Caesar Salad With Homemade Dressing Recipe

Today we’re going classical with an old favorite, the Chicken Caesar Salad. This recipe boasts homemade Caesar dressing… made by you!

Caesar Salad

Caesar Dressing Ingredients

  • 1 – 2 ounce can oil-packed anchovy fillets
  • 3 cloves fresh garlic
  • 3 egg yolks
  • 1 tablespoon dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Parmigiano-Reggiano, finely grated
  • 2 tablespoons water
  • 1/4 teaspoon course ground pepper

Place all ingredients in a blender. Blend on low until anchovies & garlic are blended completely

Caesar Salad Ingredients

  • 1 head romaine lettuce, chopped
  • 1 chicken breast, cooked and diced
  • 2 boiled eggs, sliced
  • 1 cup croutons
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 1 recipe Caesar dressing (above)

Divide lettuce, chicken, eggs, croutons, and cheese between two plates and top with Caesar dressing, You can leave the chicken off for a side salad or keep it on for a refreshing dinner.

Dressed to impress. You’re a classical genius.

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Garlic Duchess Potatoes

Garlic Duchess Potatoes… the sexiest potatoes in all the potato kingdom.

Garlic Duchess Potatoes

Garlic Duchess Potatoes Ingredients

  • 1 1/4 pounds russet potatoes (about 4 medium potatoes) 
  • 1 tablespoon sour cream
  • 3 cloves fresh garlic, minced
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper

Peel potatoes then place a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Make them all about the same size so they will finish cooking at the same speed.

Place potatoes into a pot of water. Potatoes are done when you stick a fork into the largest pieces and it slides back out very easily. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.

After potatoes are done cooking, drain all water from them through a strainer. Place potatoes back into the pot, and add remaining ingredients. Using a hand mixer, mix just until butter & cream cheese are melted and everything comes together. This only takes about a minute.

If you mix potatoes too long, the starches will make them glue-like and unappetizing.

Turn oven on high broil.

After ingredients are mixed together, place potatoes into a large decorating bag with a large decorating tip at the end. Place a parchment paper on a baking sheet. It can be helpful to place a clean, dry dishcloth around the bag so it isn’t too hot for your hands. Make about 8 little circles of potatoes on the tray, making them smaller as you make them higher as in the photograph.

Place pan under the broiler for, perhaps, 15 minutes, but keep an eye on potatoes. Turn around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.

Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own. 

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Banana Cream Pie Recipe

Banana Cream Pie. Delightful vanilla pudding topped with fresh bananas. It’s a classic and you don’t need a box to make it.

Banana Cream Pie Recipe

Vanilla Pudding Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside.


In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk, taking care to dissolve cornstarch.

Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble forms and sputters.

Reduce heat to low; still whisking, cook 1 minute. This is when the magic happens. The vanilla pudding with thicken.

Remove from heat; immediately pour through a sieve into a bowl.

Stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of the pudding (to prevent skin from forming). Place in refrigerator until pie crust has been baked and has cooled.

Shortbread Pudding Tart Crust Ingredients

  • 2 sticks (one cup) of butter, softened
  • 1 1/2 cups of powdered sugar
  • 2 cups of flour
  • 1 teaspoon of vanilla

Cream together butter and powdered sugar. Add flour and vanilla and combine until lovely dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. After the dough is finished chilling, use a little flour to help roll the dough out to be about 1/4 inch thick and a little wider than the pie or tart pan of your choice. Place in pan. Pinch the edges if using a pie pan. If using a tart pan, just press into pan and then trim off edges. Leftover dough can be refrigerated or frozen for later use.

Bake for about 20 minutes or until crust is a light golden brown. Remove from oven and allow to it out to cool.

Putting It Together

  • 1 recipe prepared vanilla pudding (above)
  • 1 recipe prepared crust (above)
  • 2 ripe bananas
  • 1 fresh lemon

When ready to serve, slice two bananas into small discs. Put in a medium bowl and drizzle fresh lemon juice over them. Stir to gently coat banana slices with lemon juice to help prevent browning. Place pudding into crust and spread even.

Place pudding into crust and spread even.

Arrange banana slices over pudding however you like them to be.

Top with whoop cream. Use a large decorating bag with border tip for pretty swirls as pictured or just spread over the top when ready to eat.

Here’s to thinking outside of the box.

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Strata Florentine With Sausage & Gruyere Recipe

Why settle for flavored mayonnaise when you can have snobby custom-infused aioli?

Why have wine punch when you can refresh with a sassy sangria?

And why have a breakfast casserole when you can have sophisticated strata?

STRATA FLORENTINE WITH SAUSAGE & GRUYERE

Makes about 6-8 servings

Strata Florentine Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 pound mild sausage
  • 8 eggs
  • 1 ½ cups milk
  • 1 tablespoons dijon mustard
  • 4 cloves fresh garlic, minced
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 1 long loaf of French bread
  • 6 ounces fresh spinach, chopped
  • 6 ounces Gruyere cheese, grated

Preheat oven to 350° F.

Heat olive oil in a frying pan over medium-high heat. Add diced onions and cook until translucent then golden brown. When finished cooking, place onions in a small container and set aside. Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there. Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined.


Heat olive oil in a frying pan over medium-high heat. Add diced onions and cook until translucent then golden brown. When finished cooking, place onions in a small container and set aside. Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there. Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined.

Add sausage to pan and cook until browned. Remove from heat. It is okay if it is not completely cooked because it will bake in the oven and complete its cooking cycle there.

Place eggs, milk, mustard, garlic, salt, and pepper in a large bowl and whisk until eggs are beaten and ingredients are well-combined. Dice French bread into about 1-inch pieces and then add to egg mixture, making sure each piece is well-coated. Stir in chopped spinach, 4 ounces of cheese, cooked onions, and browned sausage. stir ingredients together.

Coat a 9 X 13 baking pan (or six 16-ounce baking pots) with butter. Pour strata mixture into baking pan/pans.

If making the night before, just cover & place in the fridge and bake in the morning. 

Bake for about 30 minutes.

Top with last 2 ounces of cheese before serving.

Look at you, cook… I mean chef.

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Corn Succotash Recipe

Why this is not named Corn Confetti, I’ll never know. I’ll settle for its real name of Corn Succotash if I must… because it’s worth it.

corn succotash

Corn Succotash Ingredients

  • 6 ears fresh sweet corn, husked and rinsed
  • 1/2 red bell pepper. diced
  • 1/2 orange bell pepper, diced
  • 6 slices bacon
  • 1/2 sweet onion, diced
  • 1/4 cup water
  • 3 cloves garlic, grated
  • Sea salt
  • Course ground pepper
  • 1/2 bunch cilantro, chopped

Hold an ear of corn vertically on a plate. Use a sharp paring knife to cut corn off the cob using a downward motion. Repeat until finished with all corn. Place corn, peppers, and garlic in a medium bowl and set aside.


Cut bacon into 1/2 inch pieces then place in large saucepan. Fry over medium-high heat while watching closely. After bacon is about half way cooked, stir in onions. Cook until bacon is done and onions are translucent. Drain any excess grease. Add water and deglaze pan by scraping brown goodness at bottom of pan. Add corn mixture and garlic and stir. Salt & pepper to taste. Remove from heat. Add cilantro, stir again, and place in a serving dish.

For a vegan take on corn succotash, just use a little olive oil to cook the onion and then continue with the rest of the recipe minus the water & deglazing.

A colorful party for your pie hole. You’re welcome.

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Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will amke doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immedietly coat with streusel.

 

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Braised Chicken With Spanish Rice Recipe

I’ve never been a big fan of Spanish rice in a restaurant but homemade? Oh, baby.

Braised Chicken With Spanish Rice

Braised Chicken With Spanish Rice Recipe

  • 3-6 tablespoons olive oi
  • 1/2 yellow onion, diced
  • 6 pieces chicken thighs or legs (or 8 boneless chicken tenders if desired)
  • 4 cups chicken broth
  • 2 cups Jasmine rice
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 2 teaspoons onion powder
  • 3 teaspoons ground cumin
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 cup roasted salsa
  • 1 cup cheddar cheese, grated (optional)
  • 1/2 cup chopped cilantro

 


Preheat oven to 350°F.

Pour a few tablespoons of olive oil into large, oven-safe hot pan. Place onions in the pan. Cook until translucent. Remove from pan and set aside.

Pour a couple more tablespoons of olive oil into the pan and add chicken pieces. Brown on all sides. Remove pan from heat, take the chicken out of the pan and set aside.

Pour chicken broth into pan.

Rinse rice & drain excess water a few times then add to chicken broth in pan.

Stir in seasonings, salsa, and peppers & onion.

Place chicken back into the pan.

Put the pan in the oven and cook for about 45 minutes. Top with cheddar cheese and melt in the oven during last five minutes of cooking time if desired.

Serve topped with chopped cilantro – the confetti, if you will, for a job well done.

 

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Fried Chicken Recipe

 

Today I shall show you how to make perfect fried chicken.

And after that, I shall give you lots of side options, one of which involves kale in case you would like to balance out your deep-fried sins. Hallelujah.

Fried Chicken Ingredients

  • 8-12 pieces of chicken, cut into pieces
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tablespoon sea salt
  • 1 tablespoon course ground pepper
  • 2 tablespoons garlic powder (NOT garlic salt)
  • 1 tablespoon paprika
  • 1 tablespoon beau monde
  • 1 tablespoon paprika
  • 1 tablespoon sage
  • 4 cups peanut oil (or canola or vegetable or shortening will work), for frying

Place chicken pieces in a large bowl. Pour buttermilk over chicken and make sure each is coated with buttermilk. Allow chicken to rest in buttermilk for about 60 minutes. The waiting time is not a must but it will allow the buttermilk to tenderize the chicken and warm chicken up a bit which allows for more even cooking. Set aside.

Place dry ingredients in a medium-large bowl and whisk together until well-combined.

Heat cooking oil in deep fryer to 375°F. If using a heavy-duty pot, just use a cooking thermometer to watch temperature closely. I use both the deep fryer and my thermometer to make sure my oil maintains the right temp.

Remove a piece of chicken from the buttermilk and coat with seasoned flour mixture. Dip in buttermilk again and coat one more time. Set chicken on a baking tray for about 15 minutes. Repeat until all pieces of chicken are double coated.

Finally, when oil reaches 375°F, carefully place 2-4 pieces of chicken in the fryer. The oil of the temperature will drop considerably. Adjust as needed and watch closely so oil can keep at least 325°F during the cooking process. If the oil gets too cool, it will make the breading fall off and drench the chicken in grease.

Line a clean baking sheet with paper towels.

Cook for five minutes. Using tongs, carefully flip the chicken over to cook the other side for about 4 more minutes.

After chicken reaches at least 165F (no less!), place on paper towel-lined baking sheet to drain excess grease and cool a bit.

Enjoy with fries, potatoes & gravy, kale salad, waffles & honey, or cornbread & honey butter. 

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