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

Blueberry Pancakes Recipe

email

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
 

Black Bean Salad Recipe

If I were voted president, the world would be less consumed with guarding wetlands and more focused saving cilantro fields for I have never met a cilantro dish I have not loved.

Of course, if I were voted into office, Nutella crepes would be on the food pyramid, every ladies’ restroom would have a stall especially for little boys who are still practicing their aim, and rest areas would have two Marine’s on guard twenty-four hours a day.


INGREDIENTS:

  • 2 – 15 ounce cans black beans
  • 5 cups water
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon honey or sugar
  • 1 bell pepper, diced (red, yellow or orange or for more color, some of each)
  • 1 medium tomato, diced
  • 2 green onions, chopped
  • 1 small red onion, thinly sliced
  • 1/2 bunch cilantro leaves, chopped
  • Sea salt & fresh ground pepper

Open cans of beans and rinse well with cold water. A most lovely natural doctor friend taught me to rinse the beans to prevent excessive gaseous anomalies. You’re welcome.

Place beans and water in a medium saucepan. Bring to a boil and then turn down heat to medium low. Cook for 30 minutes.

Rinse beans with cold water until chilled and drain.

Place beans and all remaining ingredients in a large bowl. Stir well and place in a pretty serving dish.

Of course, if everyone ate more cilantro, the world would be a better place and we might not need the Marine guard part, so let’s get started.

Today’s make the world a better place to do list:

1. Eat this bean salad.

2. Buy more Nutella.

3. Vote.

Print Friendly
 

Santa Fe Chipotle Burger Recipe

 If you could use a little zip and zing in your life, I have a gift for you.

IMG_1724

She is spicy and zesty. She is sauce-y and sweet. She doesn’t care about long walks on the beach or sunsets. She wants to party and sit by the grill with an electric ice tea. She is the Sante Fe burger. You will love her.

Burger Ingredients

  • 1 pound ground chicken or hamburger
  • 2 chipotle peppers in adobo sauce (AKA smoked chili peppers), drained & minced
  • Sea salt & pepper (don’t skimp)
  • 4 hamburger buns
  • 2 tablespoons butter
  • 4 slices pepper jack cheese
  • 3 bell peppers (1 red, 1 yellow, and 1 orange)
  • 4 romaine lettuce leaves

Remove excess sauce from adobe peppers and mince well. Then combine with the burger very well. Mix in salt & pepper as well. A large bowl and a latex glove is very handy for messy jobs like this one.

Shape into burgers and cook until middle of each burger reaches 160 degrees for hamburger and at least 165 degrees for chicken or turkey. If using ground chicken or turkey, drizzle pan or brush grill with olive oil first.


While waiting for burgers to cook, spread a little butter on both sides of each of the hamburger buns and toast under the broiler. It’s smart to keep oven door a little bit open so that these are not forgotten and burned – not that I have ever done that or anything.

When burgers are fully cooked, place a piece of pepper jack cheese on each one and cook until melted. Drain excess grease.

Green Chili Sauce

  • 1/2 cup sour cream
  • 1 -4 ounce can mild green chilis
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon fresh lime juice
  • Dash sea salt & freshly ground pepper

For a cool, refreshing sauce to balance out the heat of the chipotle peppers, we make mild green chili sauce.  Stir mild green chiles, minced garlic, cumin, lime juice into sour cream. Add salt and pepper to taste.

When the hamburger buns are finished toasting, spread green chile sauce on each one. Add lettuce and some slices of sweet bell peppers for even more deliciousness.

You don’t meet a girl like this every day.

Print Friendly
 

Tator Tot Casserole Recipe

email

Once upon a time there was a little girl who adored church potlucks. She really couldn’t decide which she loved best, hugs from snuggly grandmas or their comforting dishes that sat upon the potluck table. One dish always stood out in the crowd, okay, maybe two. The first was a blackberry crumble. I… er… she was old enough to bake and wanted so badly to ask for the recipe but somehow it felt inappropriate to do so at a funeral.


The other was tator tot casserole. Although anyone can throw together some tots and cream of mystery soup, homemade is always the very best.

 Tator Tot Casserole Ingredients

  • 6 tablespoons olive oil
  • 1 medium diced onion
  • 1 pound ground chicken, turkey or beef
  • Salt & pepper
  • 1/2 cup flour
  • 16 ounces chicken stock
  • 1 cup milk
  • 1 cup frozen peas and carrots
  • One 16 ounce package tator tots
  • 2 cups grated cheddar cheese

The first step to this sinful, saintly dish is one medium diced yellow onion.

Cook in about 3 tablespoons of olive oil until golden brown (caramelized) then remove onions from pan and set aside.

Cook 1 pound of your favorite ground meat. Season with salt & pepper. I know I’m repeating myself, but I find ground turkey more flavorful than beef. Healthier too. We need all the health we can get because like I said, this dish is quite sinful.

Preheat oven to 350F.

If using ground beef, remove meat from pan and drain excess grease.

Place meat back into pan over medium heat and add onions back in as well. Add about 3 tablespoons of olive oil.

Sprinkle about 1/2 cup of flour over meat & onions.

Stir flour into mixture and cook for about five minutes while continuing to stir so that flour cooks (otherwise your sauce will taste like raw flour).

After flour is cooked, add about 16 ounces of chicken (or beef) stock.

Enter, my new favorite brand of stock.

Add about a cup of milk (more or less as needed). Continue to stir over heat.  Over time, the sauce will thicken. You can decide how thick you would like your sauce to be.

Just having some fun with my new camera. Peas and thank you.

Add fresh or frozen peas & carrots to your liking. Celery or water chestnuts can add a nice crunch if you like. Season with salt, pepper and your favorite house seasonings (like Johnny’s, Spike or Lawry’s). Now is a great time to try your sauce for flavor & see if it needs anything. The meat is cooked, after all.

Fill bottom of dish with meat sauce. Place tator tots in an orderly fashion on top of sauce. I used two 8 inch pans (since I was taking one of them to a couple who is celebrating having their first baby) but this recipe works great for one 9 X 13 pan.

By the way, have you heard of this great website, Take Them a Meal, yet? You can organize meals for loved ones so easily here.

Bake about 20-30 minutes or until tator tots are golden brown & sauce is bubbly.

Do three hail Marys, take communion, complete one Zumba class and then add grated real cheddar cheese over tots.

Bake again until cheese is melted and bubbly and sign up to take Zumba class regularly.

Consider yourself snuggled by a grandma, then go eat an apple. I’m sorry. You’re welcome. I’m sorry.

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