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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 .

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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Hot Cross Buns Recipe

Glory glory. Hot Cross Buns have risen and are here just in time for Easter.

Hot Cross Buns Ingredients

  • 5 teaspoons yeast
  • 1/2 cup lukewarm water (110F 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
  • Zest and juice of one orange (small pieces of orange are great too!)
  • 5-6 cups white flour
  • 1 cup sweet dried fruit of your choice (pineapple, cherries, cranberries, etc. work great)
  • 1/2 cup raisins

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, salt, orange zest, and orange juice 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.

Knead in dried fruits. 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.

Form dough into rolls and place on a baking sheet lined with parchment paper.  Leave about an inch between each roll. This dough should make about 20-24 buns. Allow to rise again until doubled in size. Beat one egg and brush the top of each bun with egg.

Bake for 15-20 minutes.

Allow to cool to almost room temperature. Make frosting and use to make a cross on each bun.

 

 

 

 

 

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Brown Sugar & Bourbon Glazed Ham Recipe

I present thee with Brown Sugar & Bourbon Glazed Ham No Easter is complete without a glazed ham. We’re adding a party today with a bit of bourbon whiskey. She is glorious. And sweet. And glorious.

Brown Sugar & Bourbon Glazed Ham Recipe

Brown Sugar & Bourbon Glazed Ham Ingredients

  • 10 pound smoked ham (approximate size will vary)
  • 1 tablespoon whole cloves
  • 1 cup pineapple juice
  • 1 cup brown sugar
  • 1 teaspoon allspice
  • 1/2 cup bourbon whiskey
  • 2 tablespoons cornstarch
  • 2 cloves fresh garlic, grated
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Take ham out of refrigeration 1-2 hours before roasting. Poke whole cloves into sides of ham. Place ham in a large roasting pan with about 1/4 cup water. Cover with a lid (or you can cover with foil). Preheat oven to 275°F and start roasting.

Preheat oven to 275°F.


Place remaining ingredients in a medium saucepan and whisk together. Cook on medium-high heat until glaze thickens.

Coat ham with half the glaze. Roast for 15 minutes per pound. So, a 9-pound ham will bake for about 2 1/2 hours.

Finally, when ham has a half hour of cooking time left, use the remainder of glaze to coat again.

Easter is a time to be humble and grateful which is going to be tough when you pull this baby out of the oven, but you can do it.

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How to Make the World’s Brightest Easter Eggs

My Name is Deanna. And my mother is a retired cake decorator and this is how you make the prettiest Easter eggs in all the land.

I’ve never had an Easter egg that was pastel.

 


I’ve never had an Easter egg from a kit and I’ve never had an Easter egg that was dull. While other kids were using the barely-there coloring kits, I was at home whining because I didn’t realize how amazing my own home was. For it was bright.

“How?” you ask. Well, my mother was a cake decorator. She had the magical potion for bright, jewel-toned eggs right in her cake decorating kit…. er, closet. Yeah. Cake decorating closet.

Steps for brightly colored Easter eggs

  1. Place eggs in a pot of water. When water begins to boil, time the boiling for up to 8-10 minutes.
  2. When eggs are finished boiling, drain hot water and allow to sit in cold tap water for about 6 minutes.
  3. Bring some hot water to a boil. As soon as it reaches boiling point, remove from heat and carefully pour into containers that will hold about 1 cup of water and still have enough room for the weight of an egg.
  4. Using your favorite cake decorating food colorings (not liquid!), place about 1 teaspoon of food coloring into each cup of hot water. Wilton food colors are the very best food colors. They can be purchased at Michael’s Craft Supply and other craft stores.
  5. Pour one cap full (or one teaspoon) of vinegar into cups of water as well.
  6. Stir food colors into each cup of water until well mixed. Remove any clumps that might be left over. This might happen if the food coloring has been around too long. It will still work but if you leave the clumps in, you’ll get little blotches of color.
  7. Using a spoon, gently place one egg into each color. Soak and occasionally give a little stir to get the best coloring. Soak as long as you like – the longer, the brighter.
  8. Remove eggs when you’re happy with the brightness of your eggs and allow to dry on a few layers of paper towels.
  9. Use your hands to coat with butter for the amazing shine. Why? Because that’s what grandma always did. Also, just think of it as car wax.

I always got the purpleiest of the purple eggs in my basket.

The Wilton brand food colorings I used for the eggs pictured here: Purple, pink, yellow, royal blue, teal and leaf green.

P.S. Juniper green is fun if you have boys who like army guys. Just don’t soak it very long.

Thank you, mom. You have given me an undying love for jewel tones and helped me to see why being me is special; and, indeed, butter goes on everything.

 

 

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How to Make Silk Dyed Easter Eggs with Video

It’s time to get spiffy for Easter with silk dyed Easter eggs!

silk dyed easter eggs

Here are some important tips for making our silk dyed Easter eggs:

  1. You gotta use 100% silk. Thrift stores are a fantastic place to find old silk ties, scarves, shirts, etc. because, well, cheap.
  2. Wrap ’em up tight! Tighter is brighter.
  3. If you prefer some white streaks and a pale color, maybe keep the material a bit looser.
  4. You can use rubber bands, twist ties, or anything that is safe in boiling water to secure the material around your eggs.
  5. Like shiny eggs? Just coat eggs with butter or a little canola oil while still warm.
  6. Finally, don’t eat the eggs. They are for decorative use only. You can blow out the insides of the egg out first so you can keep them longer, but I’d recommend a very low temp simmer after the water comes to a boil so they don’t crack.

 

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How to Make Emoji Cake Pops

Emoji Cake Pops haz all da feelz for Valentine’s Day. Cake pops + emojis = Valentine’s treats. Nothin’ could be sweeter.

Emoji Cake Pops

Emoji Cake Pops

You will want a sturdy styrofoam block or a Wilton Cake Pops Stand before entering to world of cake pops because you will need to prop them up after dipping. Either of these can be purchased online or at a craft store.


Cake Pop Recipe

First, bake a 18.25 oz. cake mix. Allow to cool.

Then grab one 16 oz. container of store bought frosting. It’s important to note that you can only use 3/4ths of the container though or, consequently, your cake pops will crack after coated.

Place 3/4 of the container (or 12 ounces or 1 1/2 cups) of frosting into all of the cooled, baked cake. Did I mention using only 3/4ths of the container of frosting? I recommend placing cake & frosting in mixing bowl and mixing until well-combined.

Form into about 1-inch balls and place on baking sheet. Form the same amount of cake into a poop emoji by pressing it into a flat but thick triangle then forming some curves with your fingers and a little curved tip at the top. Freeze on tray for 15 minutes to set.

During the wait time seems like a great time to melt chocolate and yellow candies.

Remove cake balls from freezer once they’re chilled. Poke top of lollipop stick into melted candy just about 1/8 inch, then insert a lollipop stick into cake ball. Finally, reform the top a little bit again as it might get a little bit flat from sitting on the pan.

Royal Icing Recipe

Place all ingredients into mixer. Turn on low speed until powdered sugar is incorporated into a frosting. This prevents powdered sugar snow in the kitchen. Continue to mix until the frosting is stiff – like whipped cream.  If you remove the whisk attachment, the frosting should stand up pretty much straight. Use decorating bag and a simple round tip to decorate.

Emoji Cake Pops

For Silly Face Emoji Cake Pops Dip in yellow candy, place one eye candy (yes, I know) on the right side of where you’d like the face to be. Allow to dry. Finish off face using black royal icing and just carefully break a thin pink heart to make the tongues. After drawing the mouth, the tongue can be glued onto black frosting before it dries to complete the look.

Emoji Cake Pops

For Poop Emoji Cake pops Dip in dark chocolate candy, place eye candies in place. Allow to dry (they can be carefully laid upon parchment paper on baking sheet to dry since they’re kinda flat anyhow). Finish off face using white royal icing to draw his stinky little smile.

Emoji Cake Pops

For Love Emoji Cake Pops Dip in yellow candy, place two red hearts for eyes. Allow to dry and then finish off face using black royal icing for the smile.

If you like, you can let frosting on emoji cake pops dry overnight and then place a clear bag over the top and wrap a bow around the bottom of the cake pop. You can also carefully place the cake pop stick into a matching, striped paper straws making for an extra cute delivery.

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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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Baja Fish Tacos Recipe

Baja Fish Tacos are very fresh & sassy to share with guests but are super easy to make. I do believe it is time for another game night with friends.

Fried Fish Ingredients

  • Canola or vegetable oil for frying
  • 1 egg, beaten
  • 12 ounces of buttermilk
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • About 2 pounds fresh halibut or cod, cut into about 4 inch pieces and 3/4 inch wide

Preheat oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.


Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together just until combined:  egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Coat one piece at a time and carefully drop in the preheated oil. Cook about four at a time for a few minutes on each side.

When done cooking, place fish on lined baking sheet and sprinkle with sea salt right away. Repeat the process until all fish strips are fried.

If you need to keep fish warm while preparing rest of dinner, place on unlined baking sheet in oven at 200°F and cover with a sheet of foil. Watch carefully, though, so they don’t become tough and dry.

Healthier Option: If you prefer, you can just coat a baking sheet with a little bit of olive oil, place fish pieces on tray, sprinkle with sea salt & pepper, and bake in a preheated oven at 350°F for about 10 minutes rather than breading and frying.

Assembling Your Baja Fish Tacos

  • Fried fish
  • 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
  • Corn or flour tortillas, your size of choice
  • One recipe of Roasted Salsa
  • Cotija or grated cheddar cheese
  • Sour cream
  • Fresh lime juice

Prepare fish as listed above. Place cabbages, onion, carrot, cilantro, and jalapeno in a large bowl and combine.

Finally, place fish sticks on a tortilla and use desired toppings.

Please pass the dice.

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Oliebollen Dutch New Year’s Day Doughnut Recipe

Nothing says, “Happy New Year!” like balls. Amitrite? Everyone knows I like my balls (insert hilarious but innocent link here). Growing up, I asked one of my grandfathers what nationality we were. His reply was nothing short of insightful.

“You’re a mutt.” He replied and laughed and laughed.

What he didn’t know is this little girl was lost inside. What was I? I wasn’t blonde and didn’t like pickled herring all that much, so I must not be Norwegian. I wasn’t tall and didn’t swear like a farmer in the church parking lot so I must not be Dutch.


I was longing for something to hang on to for my native identity. In the meantime, this mutt picked up the special traditions of her closest friends and made them her own. Susie and the other Dutch kids in my school made oliebollen every New Year’s Day. The Norwegians stocked up on lefse every Christmas. Let’s just say I knew who and when to visit.

Is it coincidence when I visit Wallingford district in Seattle I get lost and find myself in Ballard next to all the Scandinavian stores and bakeries on my way home every single time? I think not. It is my viking soul calling me home.

Makes about 20 balls.


Ingredients

  • 2 teaspoons yeast
  • 1/4 cup lukewarm water
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup raisins
  • 48 ounces canola or vegetable oil (for deep frying)
  • 2 cups powdered sugar (for sprinkling)

Stir water & yeast together in a small bowl. Set aside.

Mix flour, sugar, and cinnamon together in a mixing bowl.

Place milk, egg & vanilla in medium bowl and whisk together until well beaten.

Pour yeast mixture into dry ingredients. Add about half of milk mixture to bowl as well. Combine. Add remaining milk mixture and combine until smooth – about 2 minutes. Dough should be very sticky.

Cover the bowl with a dishtowel and allow to rise in a warm place for about an hour. Once the dough has doubled, stir in the salt and raisins.

Heat the oil to 375°F a deep fryer. Do not start frying until oil has preheated or you will end up with balls of oil. (Never mind that oliebollen actually means oil balls.)

Form balls of dough using a cookie scoop. Carefully dip scoop in oil to prevent sticking, scoop some dough, and drop carefully in hot oil one at a time.  Be sure not to crowd too many in as it will cool the oil down and your balls will become oily.  (I know. I know.) The oliebollen will sink to the bottom of the fryer and then float up to the top. Fry until golden brown on first side for about 3 minutes, carefully flipping when required and frying another 3 minutes on the second side. Use tongs to remove the oliebollen from the hot oil and place them on a sheet pan covered with paper towels to drain the excess oil.

Sprinkle powdered sugar over oliebollen and serve warm.

I call this photo “MUST HAZ ALL DA SUGARZ”

When the Dutch made oliebollen, they were some of the first doughnuts on the planet. “My people” probably even brought them to America. You’re welcome.

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Louisiana Jambalaya Recipe

Today we’re cookin’ rice the dirty way. The way they do it in the south, baby. No shame and no beads shall be rewarded. Like many things, this recipe actually goes faster than you’d think and is pretty fun and comforting.

Ingredients

  • 2 tablespoons olive oil (more as needed)
  • 1 chicken breast, butterfly cut
  • 1/2 pound andouille sausage, sliced
  • 1/2 pound smoked ham, pre cooked and cubed
  • 1 pound medium shrimp, deveined & tails removed
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stems, diced
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 large tomato, diced
  • 3 tablespoons tomato paste
  • 8 garlic cloves, minced
  • 2 – 3 jalapeno peppers, seeded & minced
  • 3 tablespoons worchestire sauce
  • 3 tablespoons Chicken Better Than Bouillon
  • 4 stems fresh oregano, stemmed & chopped
  • 5 stems fresh thyme, stemmed
  • 6 cups water
  • 3 cups basmati rice, rinsed
  • 3 bay leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 3 green onions, chopped
  • 1/2 bunch chopped fresh parsley, divided
  • Freshly squeezed juice from one lemon

Place olive oil in very large saucepan over medium-high heat. Placed butterflied chicken breast in pan, salt & pepper, and cook until thickest parts reach at least 165°F (anything under 165°F isn’t safe, over 165°F gets too dry). When chicken is fully cooked, set aside on a large dish.

Heat sausage and ham in same pan and again add to large dish with chicken. Salt & pepper shrimp. Add to pan and cook until pink and opaque. Set aside with other meat. When chicken breast is cool enough, dice into small pieces.

Add butter to saucepan. Add onion, celery, and peppers. Cook until onions are translucent. Stir diced tomato, tomato paste, garlic, jalapenos, worchestire sauce, Better Than Bouillon, oregano, and thyme into pan.

Add water to pan. Bring water to a boil. As soon as water boils, stir rice into pan and cover well. Cook on low for 20 minutes. After rice has fully cooked, stir in meat that had been set aside for such a time as this.

No beads or feeling dirty needed, this dish is almost sinless.

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