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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 .

Thousand Island Salad Dressing Recipe


Thousand Island Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoons grated onion
  • Dash of pepper

Place all ingredients in a medium-sized bowl. Stir until well-combined. Perfect for your favorite salad or Rueben sandwich.


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Northwest Salad Recipe

This Northwest Salad is a crowd pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!

Northwest Salad

Northwest Salad

  • 5-6 ounces spring lettuce
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries, stemmed
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, stemmed & sliced or quartered
  • 1 recipe lemon dressing
  • 1 recipe sugared pecans
  • 1/2 cup feta cheese, crumbled (optional)

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

  • Juice from 1/2 fresh lemon (about 1/4 cup)
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons sugar
  • Salt & pepper to taste

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients


Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans on a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool. Cool completely.

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Mexican Coleslaw Recipe

Maybe looking for a fresh, new twist for your Taco Tuesdays? You will rather adore this flavorful Mexican Coleslaw since it’s so refreshing. And because it is so colorful. And since it is so happy. Basically, because it is a party on a plate.

There probably won’t be a shred of evidence you even made it by the time dinner is done. And I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Mexican Coleslaw Ingredients

  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalapeno, minced
  • 1 red bell pepper, thinly sliced (sweet & colorful and therefore a perfect addition)

Dressing Ingredients

  • 1/4 cup olive oil
  • 1/8 cup vinegar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • Juice of 1/2 fresh lime
  • Sea salt to taste
  • Pepper to taste

Whisk dressing ingredients together until emulsified. Finally, dress slaw at last minute since then it won’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. And, um, er, the most noteworthy Caturday chimichangas.

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Homemade Blue Cheese Dressing Recipe

Well-aged, savory, and a wee but sassy. I present thee with the amazing (very grown up) blue cheese dressing for your summer salad.

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Ingredients

  • 1/4 cup salad oil
  • 1 tablespoon white wine vinegar
  • 3/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/8 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1 cup crumbled blue cheese

Place all ingredients in a bowl and mix well. Keep refrigerated until ready to use.

Of course, the exceptionally responsible of us would use this dressing for salad… the rest of us just found a way to make our hot chicken wing dip at home. Amen.

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Cobb Salad in a Tomato Bowl Recipe

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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.

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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.

 

 

 

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Old-Fashioned Fresh Coleslaw Recipe

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Sweet, humble, colorful, and healthy. Cole slaw is all that I strive to be.

This dressing is also fantastic for other salads. One might consider making a couple batches and keeping some in the fridge for BBQ nights on the deck.


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Ingredients for the Slaw

  • 1 cup green cabbage, sliced fine
  • 1/2 cup purple cabbage, sliced fine
  • 3 stalks of kale, chopped
  • 1 carrot, grated
  • 1 bunch cilantro leaves, chopped

Ingredients for the Dressing

  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • Sea salt
  • Pepper

When making coleslaw, it is best to cut up the salad ingredients and prepare the dressing and chill them separately until party time. Until then, never the two shall meet. This will keep your coleslaw crisp and refreshing.

Hey, Slaw. You go, girl. May I be more and more like you when I grow up.

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Homemade Honey Mustard Salad Dressing Recipe

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My first meeting with honey mustard dressing was at Scandia Bakery where I spent most of my teenage years. I sold doughnuts while listening to Scandinavian music by day and vacuumed floors while listening to Air Supply by night. We had a lunch counter which was very popular and one of the items I was brave enough to try was the spinach salad. It was a right of passage… a step towards growing up. Until then, I had thought I was a big deal for evolving from French dressing to ranch.

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Now, here I was. All grown up and eating spinach salad with dreamy honey mustard dressing. Of course, we all know you are truly grown up when you can enjoy blue cheese dressing and not lie about it, but I’ll save that for another day.

Ingredients

  • 1 1/2 cups regular mayonnaise
  • 1 cup honey
  • 1/4 cup dijon mustard
  • Fresh-squeezed lemon juice to taste (couple tablespoons)
  • Dash of sea salt
  • Fresh ground pepper

Place all ingredients in a bowl and whisk until well-combined. Taste to make sure everything is to your personal liking. Drizzle upon your favorite salad until we graduate to blue cheese.

 

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Fresh Start Balsamic Fruit Salad Recipe

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Fresh starts are a good thing. I’m pretty sure we don’t give ourselves enough of them. Fresh starts are a result of proper grieving. Proper grieving happens not only after big, life-changing moments but also needs to be a part of our every-single-freakin’-day processing. We need to grieve when other drivers are rude to us, when our go-to coffee shop discontinues our favorite syrup flavor, and when we make a silly mistake in front of co-workers. We don’t need to cry over teeny-tiny everything, but we do need to acknowledge the feelings we have over the incident, talk ourselves through it with healthy, truthful words, and move forward without ignoring the lil’ bruise to our ego.

Have I ever mentioned that I’m a counselor too? Yeah. That. For realz. For the last twenty years, I’ve helped many people find their fresh starts and this always – and I mean always – includes grieving the past. There are textbook guidelines for grieving but there is no perfect recipe for getting over stuff. I mean, sometimes it just comes on too fast to keep up with the grieving. And sometimes we just don’t want to grieve yet. And sometimes no one has ever told us how important grieving is for the soul. And sometimes we excuse every bit of pain in our lives which just allows the stink to take up residency in our soul.


May I recommend a weekend away alone at your favorite B&B to find your fresh start? And may I recommend this fresh start salad to nourish your beautiful person in the meantime?

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Balsamic Fresh Fruit Salad

  • 4 nectarines
  • 1 pound fresh strawberries
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries
  • 1 pint fresh raspberries
  • 2 kiwis, diced (optional)
  • 3/4 cup apricot jam (for sugar-free, use sugar-free jam)
  • 1/4 cup warm water
  • ½ cup balsamic vinegar
  • 2 basil leaves, minced
  • Salt & pepper to taste
  • 4 Sprigs of mint (for garnish)

Rinse & drain nectarines & berries to clean. Cut nectarines in half. Set 4 halves aside.

Dice the remaining nectarines and place in large bowl. Peel and dice the kiwi and add to bowl. Remove stems from strawberries and dice then add to bowl. Add remaining berries to bowl as well.

In a separate bowl, passionately whisk together jam, water & balsamic vinegar. Add minced basil leaves and salt & pepper to taste. The salt should simply help bring out the other lovely flavors in the dressing.

Pour dressing over diced fruit & berries. Stir in gently until fruit is well-coated.

Place each nectarine half on a plate and top with diced fruit salad . Garnish each serving with a sprig of mint. Makes 4 servings.

You got this! Here’s to your fresh start. Also, this might be a good time to admit that I still haven’t forgiven Starbucks for ditchin’ their almond syrup eight years ago. Do as I say, not as I do.

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Mediterranean Pesto Pasta Salad Recipe

What does one serve at a party in the fall? Why, a summery Mediterranean Pesto Pasta Salad, of course.

Who would do such a thing? Maybe a person who just can’t let go of summer. Maybe a person who plays Christmas music in October. Maybe a confused person. Or maybe someone who has an ungodly amount of love for pesto.  Maybe me.


Pesto, I love you. Don’t tell apple cider.

Mediterranean Pesto Pasta Salad Ingredients

  • 1 pound spiral (or insert your favorite shape here) whole wheat (or regular) pasta
  • 7 garlic cloves, minced
  • 4-ounce container of pine nuts
  • 4 ounces of fresh basil (this can be purchased in the produce department of the grocery store if you don’t grow your own)
  • 3/4 cup extra virgin olive oil
  • 3/4 cup of grated Parmesan cheese
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 cup mayonnaise
  • 1/2 cup canned  julienne-cut, sun dried tomatoes
  • 1/2 cup Kalamata olives, sliced into fours

Boil water in a medium-large pot then add pasta and about a teaspoon of salt. Boil for the length of time instructed on the packaging. When done, drain and rinse with cool water in a strainer. Place pasta in a large bowl.

Place garlic cloves, pine nuts, basil, olive oil, Parmesan cheese in food processor and process until everything becomes almost like a paste texture to make pesto.

Finally, add pesto, salt & pepper, mayonnaise, sun-dried tomatoes and Kalamata olives. Stir until combined. Chill for a few of hours and serve.

If planning in advance for a party: Pesto, salt & pepper, mayonnaise, sun-dried tomatoes and Kalamata olives can be mixed together  & placed in a smaller container in the fridge until ready to put the salad together. Cook noodles on day of party, chill and then mix pasta with other ingredients in a larger bowl.

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French Salad Dressing Recipe

Ingredients

    • 3/4 cup canola oil
    • 1/2 cup sugar
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons grated sweet onion
    • 1/2 cup white vinegar
    • 1/2 cup ketchup
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon paprika
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon course pepper

Place all ingredients in a jar and cover with a lid. Give everything a good shake. Taste to make sure the amount of salt & pepper was enough to do the recipe justice. When you reach perfection, serve on a fresh green salad. Your friends will be so impressed.


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© Deanna Morauski 2009-2017