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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 .

Mexican Coleslaw Recipe

Looking for a fresh, new twist for your Taco Tuesdays? You will adore this flavorful Mexican Coleslaw. There won’t be a shred of evidence you even made it by the time dinner is done. I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Slaw 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 jalepeno, minced

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. Dress slaw at last minute so it doesn’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. Um, er, 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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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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Watermelon Salad Recipe

Some things should not go together. You know, like Diet Coke and peppermint gum at the same time, for the combination of these two items tastes like mold to your taste buds. Don’t ask me how I know this. I just do.

Watermelon, cucumbers and tomatoes, however, do go together. Again, I just know.


SALAD INGREDIENTS :

  • One small, seedless watermelon (cut into small, bite-sized squares) – I’m sure we can all agree that cute little squares taste best.
  • 1/2 pint cherry tomatoes (cut in half)
  • 1/2 pint yellow cherry tomatoes (cut in half)
  • 1 English cucumber (cut into small, bite-sized pieces)
  • 1/2 red onion (thinly sliced) – optional

Place chilled salad ingredients into a large bowl.

SALAD DRESSING INGREDIENTS:

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

Simply shake the salad dressing ingredients together in a container with a lid & drizzle over your gorgeous salad. Give salad a gentle toss and serve.

Other things that do not go together include out-of-towners and round-abouts. I can feel my protective instincts going all Starship Enterprise defense mode just thinking about it. Also not good, arguing newlyweds and a comfy couch. Turns out, your odds of making up after an argument are better if you have a bad couch. Again, don’t ask me how I know. And finally, starches with starches is not a good idea. For example rice served with pasta, potatoes and bread is a bad combo if you’d like to ever see your feet again.

But isn’t it nice that in a world where many things do not go well together that we have found this beautiful salad.

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Fresh Balsamic Cherry Salad Recipe

He who likes cherries soon learns to climb. – German proverb.

Yes, one learns to climb when one likes cherries. Why? Because one would want to put this cherry salad into the pretty bowls which are kept up on the top shelf in the cupboard. I spent much of my childhood up in trees and on top of counter tops. I was happy. And short. And happy. There is nothing quite like finding that spot in an old tree that makes the perfect reading place. My choice? Peanuts and Archie comic books and an occasional Laura Ingalls Wilder book woven into the mix – all of which has very little to do with cherries. But I associate cherries with happy childhood memories – like dad keeping a big bag of fresh cherries next to his favorite chair every June through August. I remember stealing some and spitting the pits into the yard, hoping for a cherry tree to sprout up.


INGREDIENTS:

  • 1 cup water
  • 1 cup sugar
  • 1 orange
  • 6 cups fresh cherries
  • 4 tablespoons balsamic vinegar
  • 4 sprigs fresh parsley, chopped
  • salt (optional)

A few hours in advance or night before:

Place water and sugar in a pan. Add the zest of the orange. Cut the orange into slices by peeling and cutting out each segment (this is easier than it looks but worth it). Place orange segments into sugar water. Leave at a low boil stirring every once & awhile. After about 5 minutes, remove from heat. Cool and then chill. Chill cherries as well.

On serving day:

Prepare cherries by removing stems, halving and pitting them. Place in a large bowl.

Poor chilled orange simple syrup and balsamic vinegar over cherries. Add finely chopped parsley and, if desired, salt to enhance the flavors. Stir well.

Allow salad to sit for about 5 minutes and then drain off excess juices.

Take the pretty bowls down from the top shelf and serve with a sprig of mint. Climb your favorite old tree, bring a comic book and relive your childhood with this very grown-up salad.

 

 

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Northwest Salad Recipe

I introduce you to a Pike Place inspired salad.

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This week I had a first. This might be a good place to admit it only took me four plus decades to visit Alki Point in Seattle. < hangs head in shame >. Yes, I really did grow up here. And I’ve been to Seattle close a million times but I purposefully wandered my way to Alki while doing an errand in Seattle this week. Nothing was going to stop me. It’s so beautiful that it will not take me four decades to visit again.


See the Space Needle in all her glory? She is 50 this year so the city painted her orange just like when she was first built for the World’s Fair in 1962. I love Seattle and could talk about Washington and it’s beauty for hours but I will now introduce you to our beautiful food.

The Northwest Salad… with Salmon Pear & Blackberry. She is fresh. She is lovely and she is perfectly delicious for a dinner party or brunch.

While walking through recently, I was handed some smoked salmon. I took two steps further and was handed a piece of perfectly ripened pear by another merchant. I knew right away that there was something amazing happening. As I enjoyed them both, my taste buds were dancing.

SALAD INGREDIENTS:

  • A couple of big handfuls of spring lettuce mix
  • 3/4 cup fresh blackberries
  • 2 ounces smoked salmon (Think: Wild, Northwest and Copper River whenever possible) Never settle for “farm fed” salmon.
  • 1/2 ripe pear, diced
  • 1/4 cup chopped pecans (optional)

You could toss the salad together, but I prefer to create beautiful layers. Starting with the lettuce, sprinkle the other ingredients on top and enjoy the Northwest on a plate.

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.

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