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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 .

Southwest Salad Recipe


I’ve had some fantastic Southwest salads and I’ve had some horrible ones. One restaurant served theirs covered in a vinaigrette – heavy on the vinegar. I couldn’t eat it. I puckered up, pecked at it like an Old Hen would, cut my losses, and left the place $18 poorer and pretty darn hungry.

So, because I love you, I present thee with a Southwest Salad which will be more pleasing than a prissy plate of lettuce & vinegar every single time.


Makes two large salads or 4 medium salads.


  • 1 small can black beans
  • 1 recipe of Southwest Rub
  • 2 chicken breasts, butterfly cut in half
  • 1 cup Buttermilk Ranch Dressing
  • 4 cups romaine lettuce, chopped into about 1-inch squares
  • 1 ear corn on the cob
  • 2 roma tomatoes, diced
  • 1/2 red bell pepper, diced
  • 1 jalepeno, minced
  • 1 small can sliced black olives
  • 2 tablespoons red onion, diced fine
  • 8-10 stalks cilantro, chopped
  • 4 tablespoons grated cheddar
  • 4 tablespoons grated pepper Jack cheese
  • 1 avocado
  • 1 lime, cut into wedges
  • Tri-color tortilla strips (or regular tortilla chips will do)

Rinse black beans well and place in saucepan in water. Boil for 20 minutes. Drain and set aside to cool.

Turn on grill (or oven to 350F. Prepare Southwest Rub and set aside. Butterfly cut chicken breasts and coat with Southwest Rub. Allow chicken to sit for about 20 minutes then grill until middle of thickest part reaches 165F.

It is wise to invest in a good meat thermometer to be sure any meats you cook reach their safe temperature for eating. 

Place corn cob in a pot of boiling water. Leave in water for three minutes and then place in a bowl of ice cold water for a few minutes. After corn is cool enough to handle, cut corn off of cob.

Place lettuce on plates. Top each plate of lettuce with corn, tomatoes, bell peppers, black olives, red onion, cilantro, cheddar and pepper jack cheese.

Slice chicken at a slant for an extra stylish look and place on top of salad.

Drizzle with desired amount of ranch dressing.

Dice avocado right before serving (so it won’t brown). If preparing in advance for a crowd, you can drizzle and toss avocado with fresh lime juice. Keep everything except chicken refrigerated until ready to use.

Decorate sides of each plate with tortilla strips and a couple of lime wedges. Lime wedges are ever so delightful squeezed upon your salad.

Budget-friendly, fresh, flavorful, and comforting. Eating out (on the patio) is so very perfect.

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Ground Turkey Tamales With Enchilada Sauce Recipe


Tamale. Tamale. I love ya’ tamale. Only, you know, today is tamale. And tamale is today.  Oh, who am I tryin’ to kid? I love tamales today. And every day. And tomorrow. And you will too… especially making them at home. This is a great recipe to make with friends or family. It is the social Mexican equivalent of snapping beans on the front porch in rocking chairs.



Soak 20 large corn husks in water (there are usually about 40-50 to a bag sold in grocery stores). Place a clean plate or tray upon them to keep them from floating out of the water.

Ground Turkey Tamale Filling:

  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 20 ounces ground turkey 
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon oregano powder
  • 3 teaspoons cumin
  • 1/2 teaspoon chipotle powder
  • Sea salt & pepper
  • 1 teaspoon leaves from 2 sprigs fresh oregano, minced

Heat olive oil over medium-high heat in a large frying pan. Add diced onions and fry until translucent then add ground turkey. Stir in chili powder, garlic powder, oregano powder, cumin, chipotle powder and plenty of  salt & pepper. Cook until done then set aside.

Enchilada Sauce:

  • 1/4 cup olive oil
  • 1/4 cup flour
  • 2 tablespoons chili powder
  • 4 – 5 cups chicken stock and/or water
  • 3 tablespoons tomato paste
  • 1 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • 1/2 teaspoon sugar
  • Seas salt & pepper to taste

Heat olive oil in frying pan over medium high heat. Sprinkle in flour and whisk continually while cooking for a couple of minutes. Whisk in chili powder and then pour in 4 cups of chicken stock and/or water. Sauce will thicken as it heats. Evaluate thickness of sauce and add 1 more cup of water or broth if desired. Cook down for a few minutes again and then turn heat to low. Stir in remaining ingredients. If you don’t think sauce is flavorful enough, it probably needs a bit more salt. Add salt just until you experience all the wonderful flavors. Stir 2/3 of the sauce into the ground turkey set remaining sauce aside for serving.

Masa Dough:

  • 2 cups masa
  • 2 1/2 cups chicken stock
  • 1/2 cup shortening
  • 1 tablespoon chili powder
  • 1/4 cup fresh cilantro leaves, minced
  • Sea salt to taste

Place all ingredients into a large bowl. Stir well with a wooden spoon until everything is combined. Taste and stir in additional salt of needed.

Assembling the Tamales:

Place about 6 cups of water in steaming pot and turn on high. Bring to a boil & turn heat down to medium to simmer. Don’t let the water get so high that it rises to the steaming rack as to not get the tamales wet.

Lay a softened corn husk out with top facing away from you. Press about 2-3 tablespoons of masa dough on the upper left side. Pressing with fingers, cover about 2/3 across the husk, leaving about 2-3 inches free at the bottom of the husk. It helps to pretend your making it the shape of the blue corner on the American flag.

Place a line of about 2-3 tablespoons of ground turkey filling straight up & down the middle of the masa dough. Turn corn husk so the left masa edge is facing you. Roll tamale away from yourself. Fold the bottom (which has no masa dough on it) up toward the top of the tamale. Repeat and place tamales on a tray.

When all tamales are prepared, place upward in the steaming rack. Simmer for about one hour.

To Serve:

It is most fun to place tamales in or on a pretty dish and serve in husks, allowing each guest to unroll their own. Of course, they will be very hot & steamy, so everyone will need to be careful. Serve with sauce and, if desired, grated cheese, sour cream, chopped fresh cilantro and maybe diced tomatoes. The possibilities are limitless.

And to my friend, Roz, who recently sat with me, patiently picking cilantro leaves, let us make tamales next time and pick cilantro on the front porch together in rocking chairs. Today, tamale, or whenever you’d like to pretend we’re in an Anne of Green Gables movie – only, you know, based in Tijuana.

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Parmesan Chicken Recipe


We all need more crowd-pleasing recipes. If one of your new year’s resolutions is to have more dinner parties, please allow me to entertain you. This recipe is winner, winner chicken dinner every time. Literally. It’s just too bad the chicken had to become dinner to win this race.

It’s loaded with flavor when the chicken is cooked to the perfect temperature and the topping uses salad croutons instead of plain bread crumbs, so everyone will be asking you for more dinner parties. Be careful what you wish for.



  • 3 pounds boneless chicken breasts or thighs
  •  1/2 cup butter, melted
  • 3 cups salad croutons (garlic or italian flavored recommended), ground up in food processor
  • 1 cup shredded parmesan cheese
  • Salt & pepper to taste
  • Raw marinara topping (optional for a refreshing, healthy twist) – see recipe below

Preheat oven to 350F.

If using chicken breasts, it’s best to butterfly pieces & pound to make them all a similar size which will allow for them to bake evenly. To butterfly, lay piece of chicken out flat onto cutting board. Cut from thickest side, inward until almost all the way through the piece. After cutting, lay out flat onto a piece of handiwrap, covered loosely (allowing for room to spread when pounded). Place on a cutting board and pound with a kitchen mallot until all parts of the chicken breast are about the same thickness.

Dip chicken pieces in melted butter. Toss parmesan cheese and  ground up salad croutons together into a bowl. Coat buttered chicken with breading mixture. Place on a baking sheet – half sheet pan works well). Bake in preheated oven until chicken is 165 degrees in thickest parts (usually about 30 minutes).


  • 5 roma tomatoes, diced
  • 1/2 small yellow onion, chopped finely
  • 3 sprigs fresh basil leaves, minced
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • Sea salt & pepper

Stir together all ingredients. Salt & pepper to taste, stir and set aside while baking chicken. Place topping in a serving bowl so dinner guests can top chicken right before eating.

Lovely pairings: Beautiful World Bread, Northwest Summer Salad or Perfect Mushroom Risotto.

This recipe served with side dishes will feed about 8 people and is easy to multiply when word gets out about your crazy yummy dinner parties. You’re welcome. I’m sorry. You’re welcome.

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Braised Chicken With Dried Cherry Compote


What is gorgeous and festive and scrumptious and festive? Why, braised chicken with dried cherry compote, of course. She is sexy upon a plate of arugula and impressive for your guests. Doubled or tripled, she is perfect for a shindig – for she is a party on a plate and in your mouth.

Braised Chicken With Dried Cherry Compote

Braised Chicken Recipe

  • 1/4 cup olive oil
  • 1 chicken, fabricated (cut into pieces)
  • 1 yellow onion, diced
  • 2 cups chicken stock
  • Leaves from about 8 fresh thyme stems
  • Sea salt & pepper to taste

Heat the olive oil in a large, oven-safe pot over medium heat. Brown the chicken pieces a few pieces at a time. After skin is golden brown on all sides, set chicken pieces aside.

Add onion to remaining olive oil and cook until somewhat translucent. Add the chicken back into the pan and enough chicken stock to come to about 1/2 the way up the chicken. Sprinkle with thyme leaves, salt and pepper.

Bring to a simmer, cover lightly with foil and bake at 350F for about 60 minutes or until middle of the breasts are 165 degrees on meat thermometer. Remove from oven when done.

Dried Cherry Compote Recipe

  • 1/2 sweet onion, diced
  • 1 tablespoon vegetable oil
  • 1 cup sugar
  • 1/2 cup balsamic vinegar
  • 1 cup chardonnay wine
  • Sea salt & pepper to taste
  • 12 ounces dried cherries
  • 3/4 cup water
  • 1/4 teaspoon crushed red pepper (optional)

Cook onion in oil in saucepan over medium heat until somewhat translucent. Add sugar and balsamic vinegar. Allow to cook for about 15 minutes while stirring until sugar mixture turns a golden caramel. Carefully add  wine and salt. Continue to boil, stirring for a minute or so. Add dried cherries and reduce heat to medium-low. Stir occasionally, until liquid has reduced down to become syrupy, about 45 minutes. Add water. For a sweet and spicy zing, add a 1/4 teaspoon of crushed red pepper to compote at the same time as adding the water. Cook for another 15 minutes, stirring occasionally.

When chicken is done baking, place on a platter and top with dried cherry compote. ‘Tis lovely served with Swedish rye bread.

She is sweet and saucy.  She will not disappoint. Plus, you get to use the word “compote” when telling your guests about her and that is always most impressive.

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Turkey Salad Recipe


Done with your hot turkey sandwich, turkey noodle soupturkey fajita and turkey pot pie? If you don’t want to freeze the leftover turkey, maybe something a little lighter and refreshing is in order. Da da da daaaaa I present thee with turkey salad on, well, a salad. Use dressing if you must but it may not even be necessary when you taste this yummy turkey salad. For it alone packs a tasty punch.


  • 2 cups diced freshly cooked, chilled turkey (or chicken)
  • 1 rib of celery, diced
  • 1 tablespoon yellow onion, fine diced
  • 1/2 cup canned sliced water chestnuts, cut into quarters (optional)
  • 3/4 cup mayonnaise
  • Salt & pepper
  • 1/4 cup slivered almonds
  • Lemon Pepper

FOR SANDWICHES: Stir turkey, celery, onion, water chestnuts, mayonnaise, almonds, lemon pepper, salt & pepper together. Spread turkey salad on bread, add lettuce or sprouts and sliced tomatoes. Makes about 4 sandwiches.

FOR SALADS: Stir turkey, celery, onion, water chestnuts, mayonnaise, salt & pepper together. Place about 1 & 1/2 cups of lettuce on each plate. Place 1/4 of turkey salad on top of lettuce. Sprinkle with the almonds and lemon pepper. Add diced tomatoes and a little salad dressing if desired.

And, although I doubt it’s an issue, you can always freeze the leftovers if the extra turkey just won’t disappear after five turkey-filled days to save for the fun Snow on the Mountain tradition.

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Sweet and Spicy Cornish Game Hens With Cornbread Stuffing


When I was single, I used to go for long drives in my pumpkin-orange, 76 Chevette. I would drive until I got lost and then find my way back, making stops along the way to experience new stores and new restaurants. In losing myself, I would always find a new side of myself. A sexier, spicier version of me – one who had interesting stories to share. One who could find her way around because she was no longer apt to get lost.

Somehow, stepping out of the traditional makes life a little sexier. If you haven’t taken a different route to work for years, I prescribe for you the freedom to leave early and take the backroads. If you are in need of a vacation and cannot gather the funds to take one, sneak away for a movie at a theater you’ve never tried with a friend you haven’t seen in far too long. Go to a crazy musical. Visit the zoo. Do something… anything you’ve never done before that is wild and good for your soul. Do it today. Add a little sweet and spicy to your life.

And then celebrate your break-thru to a sexier life by making this dinner for yourself and five other people who you love hanging out with.

This recipe makes dinner for six… perfect served with a gorgeous salad.


  • 1 batch of Jalapeno Cornbread
  • 1 tablespoon olive oil
  • 1 pound country sausage
  • Salt & pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 5 leaves fresh sage, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 stalk fresh oregano, chopped
  • 1 cup chicken broth
  • 3 tablespoons melted butter
  • 2 celery stalks
The day before: Bake jalapeno cornbread and place a clean paper towel on top overnight. The day of, pour olive oil in hot pan over medium-high heat. Crumble sausage and add to pan. Add salt & pepper. Cook sausage until browned. Add diced onion. Cook until sausage is done and onions are golden. Add garlic, crushed red pepper, balsamic vinegar and brown sugar. Allow to cook down for a few minutes then turn off heat and add chopped herbs. Break cornbread into about 1-inch chunks and place in bowl. Add celery, butter and sausage mixture (including juices). Using hands, gently toss stuffing until mixed together well.
For gluten free option: Use 1 package of Bob’s Red Mill GF Cornbread Mix and use 1 1/2 cups chicken broth in stuffing recipe instead of 1.
  • 1 – 10-ounce jar apricot jam (preferably not preserves)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground ginger
  • 2 cloves minced garlic (or 1 teaspoon)
Whisk all ingredients together until sauce forms. Set aside until ready to use.


  • 6 Cornish game hens
  • 2 cups chicken broth
  • Salt & pepper

Preheat oven to 375F.

Rub game hens with salt & pepper inside and out.

Fill Cornish game hens with stuffing mixture.

Prepare roasting pan by placing rack inside. Pour chicken stock into roasting pan.

Coat outside of game hens completely with glaze and place on baking rack with legs upward. Place foil over game hens about half way through baking time (or after they are golden brown).

Bake for about 1 hour to an 1 hour and 15 minutes or until game hens register on meat thermometer at 165 degrees in the thickest part of the bird (the thigh).

Remove game hens from pan and place on a platter. Reduce remaining sauce by cooking over medium heat (if needed) to thicken. Salt & pepper to taste and serve on the side.

While enjoying your friends, be sure to pass on your sweet & spicy challenge to them for a sexier life. Be sure to come back and comment after you have successfully lost and found yourself, Sexy You.

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Mediterranean Chicken with Quinoa Recipe

The first time I ever met Lorraine, I didn’t. Our friendship started when we met through a cream cheese contest. We both love to cook and bake so we found an instant online connection because of our hobbies. Over time we learned of many other things we shared, like our love for our pet wiener dogs and God and stuff. We have dreamed of her coming to visit my inn, The Old Hen B&B, or of me visiting Chicago so I can enjoy some of her Mediterranean Chicken with Quinoa.

Little did we know that we would both meet Joey Fatone before we would even meet one another. Lorraine was one of the original guests on Joey’s show “My Family Recipe Rocks”. She wrote me a little note afterward telling me that I just had to do the show as well. She must have left a good impression because they contacted me saying they would love to do a show with me. I may or may not have broken a bed while sharing the exciting news with my family. Joey and his amazing team (make-up artist included) made their way to the Great Northwest to my lil’ ol’ B&B this summer and our episode will air this weekend.

Lorraine and I? Well, we are still waiting until we get to meet one another in person and I cannot wait. She has changed my life for the better with her fun sense of humor, love for people and listening ear… even long before we shared an experience of being on the same cooking show with our buddy Joey Fatone. Be sure to try her dish, Mediterranean Chicken with Quinoa Recipe, and sneak a sip of white wine straight from the bottle just like Joey did while at her home.


  • 6 boneless, skinless chicken breasts, cut into pieces
  • Approx. 3 Tbsp. Olive Oil
  • 3 cloves garlic, pressed or finely chopped
  • 1 medium yellow onion, chopped
  • 3 cans organic diced tomatoes
  • approx. 1 cup green olives (sliced into thirds)
  • approx. 1/4 cup white wine
  • 1/2 tsp. oregano
  • 1/8 – 1/4 tsp. ground turmeric (according to your taste preference)
  • dash black pepper
  • 2 cups Quinoa and 4 cups water

Cook the quinoa according to the package.

In large skillet with olive oil, saute garlic, onion and chicken until no pink remains and chicken begins to brown. Sprinkle with black pepper.

Add white wine while scraping browned bits from pan.

Stir in tomatoes, olives, oregano and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.

When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.

If desired sprinkle a little asiago or parmesan cheese on top.

It’s great accompanied with a green salad or a side of steamed broccoli (or both). It is also great for leftovers — the flavors intensify!


Lorraine Brown’s  love for cooking began with her close relationship with her mom and she shares some of her touching memories of those precious times during her episode with Joey. 

A Midwest native and Chicagoan for many years, she has multiple interests ranging from cooking, to design, to writing poetry,short stories and song lyrics.   She has featured many of her published poems on her blog (along with her 1st place winning poems “Cheaters” and “Looking Back At Me”).  It seems that many of us wear many hats these days. Lorraine has done so all her life. She’s an Actress; Co-Founder of the Chicago Bulls Cheerleaders (The Luv-A-Bulls); Former NFL-Chicago Bears Cheerleader (The Honeybears); Writer; Decorator; Cook; Photographer; Proud owner of her beloved and talented Abby the wonderdog – (a.k.a. Abigail Von Rawhide); Blessed wife to the love of her life, Greg.” 

She shares some of her many interests on her blog, “A Multi-dimensional Life.” 



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Roasted Chipotle Chicken With Cilantro Lime Rice Stuffing

Roasted chicken is the perfect dinner for fall. A perfectly browned bird covered in Mexican spices and rice loaded with fresh confetti touches is a nice change from the typical herbed chicken. A cozy and easy-to-make combination. So easy, in fact, you can cook it while taking a much-needed nap. Not that I would know this first hand or anything.

Preheat oven to 350F. Rinse chicken off well before using. Dry a bit by patting with a couple of paper towels. Prepare roasting pan by placing a rack inside. A shallow roasting pan works best so that the chicken can crisp up rather than be surrounded by pan which will create too much moisture for a crispy skin.

Prepare chipotle spice rub for chicken. Place these ingredients in a small bowl and stir together very well.

  • 1/2 teaspoon Chile de Arbol Powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chipotle powder (for more heat, add more)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3 teaspoon oregano molido
  • 2 teaspoons  Rio Grande Chili Blend
  • 2 teaspoons onion powder
  • 5 teaspoons ground cumin
  • 2 teaspoons salt

Bring 1 3/4 cup of chicken broth to a boil. Add one cup of long grain white basmati rice. Stirring once & awhile, cook on low with a lid until rice has almost completely soaked up rice (about 10-15 minutes). Although rice will not be completely cooked yet, add salt and give it a stir. Try it for taste. It is best to add salt a little at a time until you reach the right amount than to put too much in and regret it afterward. When you feel good about the amount of salt used, place rice into chicken where it will finish cooking. Stuff it as tightly as possible. You can tie the chicken legs together with cooking twine to help it stay in better if you like.

Coat chicken with olive oil and then rub chipotle mix all over chicken and inside as well.

Typically chicken legs will be up when roasting, that is, unless you are not being mindful because you’re over-tired. Not that I would know.

Place chicken in oven. Turn on the Home & Garden TV. Try to force yourself to stay awake to watch an amazing room make-over; but, sadly, fall asleep. Miss approximately 3 more room make-overs. Wake up to family telling you that they think blog is done. Open your eyes when he confirms the temp of the chicken has reached 165 and declares it perfectly cooked. See? Nothing to it.

Bake chicken for about 2 hours and then check the temperature using a meat thermometer. The temp in the middle of the thigh should be at least 165 degrees. Remove the chicken from the oven and allow to set for about 20 minutes so it will be at its juiciest when you enjoy it.

To finish off the rice (while chicken sets) add a 1/2 a bunch of chopped fresh cilantro leaves, the juice of one lime and a bit of finely diced red onion and a small, diced tomato. If desired, perhaps some cumin and more salt if needed.

Spicy, crispy skin. Edible confetti. So satisfying and comforting one might even need another nap.

Trophy Cupcake Give-Away ends tonight September 8th at 8pm. Comment on this blackberry pie post to enter.

Girl Scout Cookie Give-Away ends on September 12th at noon. Comment on this Puyallup Fair post to win.

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Meat Roll With Potatoes and Mushroom Gravy Recipe

Dear Vegetarians and Vegans, Please avert your eyes for we about to embark upon the meatiest recipe I’ve ever made. I’m sorry. Love, Deanna

And all the men said, “Meat and meat and meat and meat and potatoes? Amen.”

Preheat oven to 350F.


  • 1 cup Panko bread crumbs
  • 1 package of your favorite dry packaged au jus mix
  • 3/4 cup milk
  • 1 cup grated parmesan
  • 1 tablespoon of minced garlic
  • 3 eggs to mixture
  • 1 pounds country sausage
  • 1 1/2 pounds ground chicken or turkey
  • Salt & pepper
  • 2 pounds sliced bacon
  • One 14 oz. package smoked beef sausage
Place Panko bread crumbs, grated parmesan, minced garlic, eggs, country sausage and ground chicken or turkey. Mix au jus mix into milk and then add to the rest of the ingredients. Add a little salt (not too much as the parmesan cheese already has a lot of salty flavor) & pepper. Combine until well mixed together. Set aside.
I like to use latex gloves for this job since it’s so messy.
On a half sheet baking pan covered with a layer of foil (for easy clean up), stretch bacon across pan – layering each piece a little bit over the last.
Place half of the ground meat mixture down the center of the bacon and place the sausage on top of the ground meat.
Pack the other half of the ground meat mixture over the sausage to create the circle of meat around the sausage. Lift the bacon slices over the top of the meat roll on one side, and then the other.
Use toothpicks or wooden sticks to help hold the bacon in place so it doesn’t fall during cooking time. Bake for about an hour or until ground meat mixture is 165F when measured with a meat thermometer. The most important thing to know when cooking meat is the minimum temp that it should be when done. This will insure food safety. The second most important thing to know is to make sure the temp doesn’t go much higher than the safe temp. This insures that the meat will not become dry and flavorless.
  • About 4 tablespoons canola or vegetable oil
  • 2 pounds baby potatoes (smallest you can find)
  • 1-2 tablespoons turmeric
  • 1-2 tablespoons curry
  • Salt & pepper
  • 1/2 diced yellow onion (optional)
  • 1 tablespoon minced garlic (optional)
  • Freshly chopped oregano, basil, rosemary & thyme (optional)

Using a peeler, peel potatoes however you like. For a rustic look, I peeled the potatoes just around the middle this time. If using larger potatoes, simply cut into smaller, similar-sized pieces. Pour oil into frying pan and heat to medium high.

While waiting for oil to heat, coat potatoes in tumeric & curry powders.

After oil is preheated, add potatoes to pan. Toss occasionally during cooking and add salt & pepper. If desired, you can add diced yellow onions to the potatoes for the last 4-5 minutes of cooking time. Don’t add them too soon as they will burn because they cook much quicker than potatoes do.

You can also add minced garlic and freshly chopped oregano, basil, rosemary & thyme during the last minute of cooking time if you like. Potatoes are done when a fork poked into them slides out easily.


  • 3 tablespoons olive oil (or bacon grease)
  • 1/2 yellow onion, diced
  • 1 1/2 cups fresh mushrooms, sliced or chopped
  • 3 tablespoons flour
  • About 3 cups of chicken broth (or water)
  • Beef Better than Bouillon
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • Salt & pepper to taste

Heat diced onions over medium heat in oil until somewhat translucent.

Add mushrooms and cook until browned.

Sprinkle flour over mushroom and onions. Stir and allow flour to cook for at least couple of minutes.

Stir in chicken broth and then about 2 tablespoons of beef Better than Bouillon. Heat until Better than Bouillon has melted into gravy.

Finally stir in heavy whipping cream and butter. If you’re feeling a little wild & crazy, you can add a little dry red or white wine. to the mix. What could be better? I mean really.

Oh, yes, perhaps this? When the meat roll is finished cooking, allow it to rest for about 15 minutes then remove toothpicks and slice into 1-2 inch slices, depending on how big of eaters you are entertaining.

To serve, place potatoes on plate in a little circle and cover with mushroom gravy. Adorn with a gorgeous slice of meat roll to show off its beauty.

And every vegetarian and vegan said, “Potatoes only, please.”

And every man said, “Pass the fork.”

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Chicken Marsala Recipe

Perhaps this should be called Indulgent Chicken Marsala Recipe. But I can’t help it. I love a breaded piece of chicken. And I love a gravy sauce. One would probably never guess I was born as far away as one can get from the south while still in America. Well, there was that one thing – the fact that I spelled y’all as ya’ll for forty years might have been a clue.


  • 6-8 whole chicken breasts
  • 1 1/4 cup flour (divided)
  • 1/2 cup canola or vegetable oil
  • 1 cup mushrooms, diced or sliced
  • 2 cups chicken broth
  • 1 cup dry Marsala wine (can use sweet Marsala wine if preferred)
  • 3 tablespoons Better than Bouillon Chicken Base
  • Juice from 1/2 fresh lemon
  • 3 tablespoons butter
  • Salt
  • Pepper
  • Leaves from 6 fresh oregano stalks, chopped

First, pound chicken breasts until about even all the way across.

For breaded chicken, just use 1 cup or so to coat each piece in flour. This is entirely optional, you know, for those who do not have a southern girl on the inside.

Heat pan with oil to medium-high heat. When hot, fry chicken until 165 degrees inside the middle.

Set chicken aside.

Fry mushrooms in same pan. Set aside as well on a separate plate after cooked.

Make sure pan has about 4 tablespoons of oil in it. If not, just add some and wait until hot again. Sprinkle 1/4 cup of flour into pan and whisk immediately. Cook a few minutes or until somewhat brown. Pour in chicken broth and continue to whisk. Sauce will thicken.

Again, thickening the gravy is optional. You can also just let it cook down for a while until it reduces to a lovely sauce.

Pour in Marsala wine.

Continue to whisk.  The whisking exercise makes the breading and the gravy okay.

Gravy will turn a beautiful brown color. Add chicken base, salt and pepper to taste. Stir until chicken base melts into gravy. Stir in lemon juice, butter and then mushrooms.

And fresh oregano.

Pour gravy over chicken and serve.

Though she is stunning served on her own, she also pairs will with pasta or a fresh green salad. She is chicken Marsala. She is indulgent. I’d imagine she originated in the southern part of Italy.


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