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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 .

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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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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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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Almond Coffeecake Recipe

My years spent sleeping on bakery shelves before grade school are paying off for you once again. Today, I share with you the Almond Coffeecake.

Almond Coffeecake Recipe

Almond Coffeecake Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110°F or lower)
  • 1/2 cup sugar
  • 3/4 cup instant mashed potatoes stirred together with 3/4 cup lukewarm water
  • 1/4 cup shortening or unsalted butter
  • 2 eggs
  • 2 1/2 teaspoons salt
  • 5-6 cups white flour
  • 1 egg, beaten (for sealing and top of coffeecake)
  • 1 cup sliced almonds

Filling Ingredients

  • 7 ounces almond paste
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons almond extract

Frosting Ingredients

  • 1 1/2 cups powdered sugar
  • 2 tablespoons water

Place yeast into a large mixing bowl. Add warm water and sugar. Give a little swirl and let sit for about 10 minutes to create the sponge for your dough. When it looks bubbly & frothy, it is ready.


Whisk mashed potatoes, shortening, eggs, and salt into yeast mixture.

Add in flour a cup at a time, stirring in between each addition. At about 4-5 cups, you will need to start kneading with your hands and evaluate whether or not you even need more flour. Continue to knead for about 5 minutes. The dough should be able to be formed into a smooth ball. Let sit in a warm place to rise for one hour. Using a KitchenAid mixer with a dough hook is a great way to knead dough. When the dough clings to the dough hook and is still very elastic-y, it has enough flour.

Place dough in a large bowl, cover with a towel, place in a very warm place, and allow to rise for about an hour or until doubled in size. If it’s too cold, it will take longer.

Preheat oven to 350°F.

Stretch dough into a long piece and place on a baking sheet lined with parchment paper.  Use a rolling pin to roll out the dough. Dough should end up about 1/2 inch thick,  18-20 inches in length, and 6 inches wide.

Place almond filling ingredients in a food processor and process for few minutes. Spread down the middle of the dough along the whole 20 inches and about 2 inches in width. Bring the bottom of dough up. Use beaten egg to brush the bottom flap. Bring the top of dough down to attach to end with egg coating. Turn coffeecake over so sealed side is on the bottom. Make into a circle and connect the ends.

Allow coffeecake to rise again until doubled in size. Brush top with remaining beaten egg and sprinkle sliced almonds over top.

Bake for 15-20 minutes.

Allow coffecake to cool to almost room temperature. Make frosting and drizzle over top of coffeecake.

I just had a piece and it’s heavenly. I’m so happy. All I need now is a bakery shelf to nap on.

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Sweet & Sour Pork

Crispy tempura pork topped with this lovely sauce. Skip the take out box and eat in tonight.

Sweet & Sour Pork

Sweet & Sour Sauce Ingredients

  • 1 cup water
  • 1/2 cup vinegar
  • 1 cup sugar
  • 1/4 cup soy sauce
  • 1 – 6 ounce can tomato paste
  • 1 teaspoon salt
  • 2 cloves fresh garlic, grated (using Microplane grater)
  • 1 – 20 ounce can diced pineapple with juice
  • 1/2 small sweet onion, large diced
  • 1/2 green pepper, large diced (or red, yellow, or orange bell peppers)
  • 3 tablespoons cornstarch

Place water, vinegar, sugar, soy sauce, tomato paste, salt, garlic, and juice from the can of pineapple (set pineapple aside for later) in a large saucepan. Whisk together until cornstarch has dissolved. Heat over medium-high heat until becomes a lovely, thick sauce. Stir in pineapple, onion, and peppers. Set aside until pork is finished cooking. Reheat if necessary before serving.

Breaded Pork

  • 4 cups canola or vegetable oil (for frying)
  • 1 1/2 pounds pork tenderloin, diced into 1-inch pieces
  • 1 cup milk
  • 3 tablespoons canola or vegetable oil
  • 1 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 egg

Pork Tenderloin Tip

Pork tenderloin may come in a large package of 2.5 pounds. If this is the case, just slice the remaining pound and freeze for pork chops later.


Preheat canola oil for frying in a small deep fryer to 365-375°F. If you’d rather, you can heat it in a heavy duty pan and use a thermometer. While waiting for oil to heat up, cut pork into long, thin slices (about 1/4 inch thick) then set aside. Thinner is better because they are able to fully cook during the frying process.

Food Safety Tip

Pork must reach 145°F in the middle to be safe for eating. 

Place milk, 3 T. oil, flour, cornstarch, baking powder, salt, sugar, and egg in a medium-sized bowl. Whisk well. The mixture should be thick but nice & smooth. Allow tempura mixture to sit while oil finishes heating up.

When frying oil reaches at least 365°F, coat a piece of pork with tempura mixture and carefully place in fryer. Repeat with one or two more pieces. Do not crowd fryer because if you do, your pork sticks together during cooking or will cool down your oil too much. Consequently, oil that has cooled down too much will make for soggy breading rather than a lovely crunchy coating.

Cook pork pieces for about 4 minutes. Use a utensil that’s safe in hot oil to move pork pieces around a bit during the cooking process so they are cooked on all sides. The coating should be a beautiful golden brown and the pork inside should be fully cooked.

Of course, you can dice up some chicken and make sweet & sour chicken with this same recipe. Look at talented you!

Tempura is optional. This recipe is just as delicious without the tempura breading. Just cook pork and stir into sauce. 

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Almond Fried Chicken Recipe

I’ll have the almond fried chicken, please.

almond fried chicken

Almond Fried Chicken Ingredients

Gravy

  • 3 tablespoons olive oil
  • 2 tablespoons flour
  • 1 3/4 cups chicken stock (or water)
  • 2 teaspoons Chicken Better Than Boullion
  • 2 tablespoons soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • Sea salt to taste
  • 2-3 green onions, chopped
  • 1/2 cup slivered, chopped, or sliced almonds

Heat olive oil in medium saucepan over medium-high heat. When it is hot, first whisk in flour. Cook for a few minutes while whisking. Whisk in chicken stock, Better Than Boullion, soy sauce, oyster sauce, sugar, sesame oil, and some salt.


Cook until gravy thickens into a nice, light brown sauce. Keep warm until ready to use.

Breaded Chicken

  • 4 cups canola or vegetable oil (for frying)
  • 2 boneless chicken breasts
  • 1 cup milk
  • 3 tablespoons canola or vegetable oil
  • 1 1/4 cup flour
  • 1/4 cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 egg

Preheat canola oil for frying in a small deep fryer to 365-375°F. If you’d rather, you can heat it in a heavy duty pan and use a thermometer. While waiting for oil to heat up, cut chicken breast into long, thin slices (about 1/4 inch thick) then set aside. Thinner is better because they are able to fully cook during the frying process.

Food Safety Tip

Poultry must reach 165°F in the middle to be safe for eating. 

Place milk, 3 T. oil, flour, cornstarch, baking powder, salt, sugar, and egg in a medium-sized bowl. Whisk well. The mixture should be thick but nice & smooth. Allow tempura mixture to sit while oil finishes heating up.

When frying oil reaches at least 365°F, coat a piece of chicken with tempura mixture and carefully place in fryer. Repeat with one or two more pieces. Do not crowd fryer because if you do, your chicken sticks together during cooking or will cool down your oil too much. Consequently, oil that has cooled down too much will make for soggy breading rather than a lovely crunchy coating.

Cook chicken pieces for about 4 minutes. Use a utensil that’s safe in hot oil to move chicken pieces around a bit during the cooking process so they are cooked on all sides. The coating should be a beautiful golden brown and the chicken inside should be fully cooked.

Cooking Tip

If you discover your chicken pieces were too thick and didn’t reach 165°F in the middle, just turn on the oven and cook them at 350°F until they are fully done.

When removing from the deep fryer, place chicken pieces on a baking sheet lined with a couple layers of paper towels to drain the excess oil off.

Serving

Finally, place chicken on a platter or on plates. Top with green onions and almonds. Serve with gravy.

Tempura is optional. This recipe is just as delicious without the tempura breading. Just cook chicken and stir into sauce. 

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Pork Fried Rice Recipe

This fried rice recipe can be altered to whichever kind of meat you like to use. Just cook the meat in some olive oil in a frying pan before you begin. Set it aside for a few minutes while you prep your rice, dice it, and add into your dish! your family will be so impressed with your Asian food cooking skills… and, in my case, my Asian accent.

It will go deliciously with any of these Asian dishes:

General Tso’s Chicken


Teriyaki Chicken

Almond Fried Chicken

Sweet & Sour Pork

fried rice recipe

Fried Rice Recipe Ingredients

  • 1 tablespoon Chicken Better Than Bouillon
  • 1/8 cup soy sauce
  • 1/8 cup olive oil
  • 2 eggs, well-beaten
  • 1/2 medium yellow onion, fine diced
  • 4 fresh mushrooms, sliced (optional)
  • 1 cup cooked boneless pork (or chicken, ham, or Spam) diced
  • 3 cups cooked rice 
  • 3 stalks celery, diced
  • 1 cup frozen peas and carrots
  • Sea salt
  • Pepper

Place Better Than Bouillon and soy sauce into a small bowl. Whisk together and set aside.

Pour half of olive oil into a large frying pan over medium-high heat. Cook scrambled eggs then remove from pan and set aside. Add the other half of olive oil into frying pan again. Cook onion until golden and somewhat translucent. Add mushrooms (if desired) and cook for a couple more minutes.

Add meat, rice, celery, peas & carrots, mushrooms, and soy sauce/bouillon mixture into pan. Stir well and fry until all ingredients are well-stirred and hot.

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Pavlova With Nutella Whipped Cream and Fresh Berries Recipe

The pavlova is as fun to say as it is to make.

You see, making a pavlova is an event. It is not difficult if you follow instructions well; but, like all good things in life, it does take some time.

almond pavlova recipe

No drama, baby, just patience.

Preheat oven to 250°F.

Ingredients

  • 6 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 1/2 cups sugar (preferably caster sugar which is extra fine, not as gritty as regular)
  • 2 teaspoons almond extract
  • 1/2 teaspoon sea salt
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup Nutella
  • 1/8 cup powdered sugar, plus more for dusting
  • 2 pints variety fresh blackberries, blueberries, strawberries, and raspberries

Let eggs come to room temperature, then place egg whites in mixing bowl and save egg yolks for another recipe.

Whip egg yolks until frothy and white. Sprinkle cornstarch and vinegar over eggs then whip together. Add sugar a couple tablespoons at a time while continuing to whip, then add almond extract. Keep whipping until it’s glossy and has stiff peaks.

Line two half sheet pans with parchment paper. Form three 8-inch circles about 2 inches high each with meringue.

Bake for 1 1/4 hours. Reduce heat to 150 and bake another hour. Turn oven off and allow to cool completely in oven (about an hour).

While waiting for pavlova to cool, you can make the whipped cream and prepare the berries.

To make whipped cream, whip heavy cream in a clean mixing bowl. Once it reaches soft peaks, add Nutella and powdered sugar. Whip to stiff peaks.

Rinse berries and allow to dry on a sheet pan lined with paper towels. I like to cut the strawberries into quarters so they are easy to enjoy; but, if you’re looking for just a little more drama, you can leave all or some of them whole.

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Authentic Homemade Pho Soup Recipe

I’m about to show you the pho-shizzle pho-sure. I mean, this recipe is pho-nomenal. You will keep this one handy pho-ever. Un-pho-gettable. Pho-real. No pho-king chicken broth here. Authentic Homemade Pho Soup is the real deal, baby.

Authentic Homemade Pho Soup

You will need cheesecloth to drain your broth, so be sure to purchase before making. This is an all day recipe, so you’ll want to begin around 11am for a 6pm dinner.

Authentic Homemade Pho Soup

Broth Ingredients

  • 5 pounds beef bones*
  • 1 medium yellow onion, peeled and cut in half
  • 5 quarts water
  • 6 cloves garlic, peeled and smashed or cut in half
  • 3 slices fresh peeled ginger
  • 1 star anise
  • 6 whole cloves
  • 2 tablespoons fish sauce**
  • Sea salt
  • Freshly ground pepper

Preheat oven to 425°F. Place beef bones and onion on a baking sheet. Bake for 45 minutes.

Place remaining ingredients into a pot and bring to a boil then turn heat down to low and simmer for six hours with lid partially covering pot. Broth will slowly reduce to about half of the water you started with.

Lay about 4 layers of cheesecloth inside of a strainer. Remove large items out of the broth and throw away. Gently pour the rest of the broth over the cheesecloth and into a clean pot.

Soup Ingredients

  • 4 green onions, cut into 1-inch strips
  • 1/2 – 14 oz.  package pad Thai rice noodles AKA rice sticks (preferably wider, fettuccine-like ones)
  • 2-3 pounds London Broil steak, thinly sliced

After broth is finished cooking, add green onions.

For the noodles, bring a pot of water to a boil. Add noodles and boil for as long as package instructs – most likely about 3 minutes. Add a scoop of noodles to your bowls. The benefit of cooking noodles this way, is they will remain a gorgeous white and they won’t soak in all of your broth, leaving you with just noodles. for this same reason, I recommend storing leftover noodles and pho broth separately.

Lay strips of London Broil steak on top of noodles in your bowls. Pour the hot pho broth over your steak and noodles. The hot broth will cook the meat for you quickly. The eat will be a little pink in the center. Add toppings & sauces as desired.

Pho Toppings & Sauces

  • Fresh* or canned** bean sprouts
  • Hoisin sauce**
  • Cilantro (optional)
  • Fresh lime wedges
  • Fresh basil, chiffonade
  • Sriracha sauce**

Everyone can enjoy the toppings they wish on their pho.

There’s nothing like authentic homemade pho soup. Making pho from scratch with make you a pho-natic. Good pho-you!

*Available at Asian markets

**Available at regular grocery stores in Asian aisle

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Homemade Fettuccine Alfredo Recipe

If you’re going to break one’s new year’s resolution with homemade pasta, you might as well add homemade fettuccine alfredo sauce, right?

Homemade Fettuccine Alfredo

Homemade Fettuccine Alfredo Ingredients

  • 4 teaspoons unsalted butter
  • 1 1/2 cup heavy whipping cream
  • 1 cup (8 oz) fresh Parmigiano-Reggiano cheese, grated (or freshly grated parmesan will work too)
  • Sea salt to taste
  • Freshly ground pepper or white pepper to taste
  • Homemade fettuccine pasta (or store bought), cooked
  • 2 chicken breasts, cooked and diced
  • About 6 sprigs fresh parsley, chopped (optional)

Place butter in a medium-large saucepan over medium-low heat. After butter has melted, add cream and cheese. Stir until the cheese has melted.


If making homemade noodles from this recipe, this sauce can be poured right into a large bowl with the pasta & chicken, and the amount of sauce per pasta will be perfect.

You won’t get that special connection with boxed pasta & alfredo mixes, baby. And they say two wrongs don’t make a right.

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