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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 .

Breaded Turkey Onion Burgers Recipe

There are just a few sniffs you can sniff that call you to dinner faster than fried onions. One time when I was making these simple, delicious burgers a neighbor showed up at my door step asking what I was making that smelled so darn good. It was nothing fancy. Just a humble dinner with amazing sniffs. It was the breaded turkey onion burgers.

Chop none medium yellow onion. Heat some olive oil in a frying pan on medium-high heat.

I love to use turkey for its flavor. Oh yes, and it’s healthy.

Add the onions into the turkey. This is also a great time to add some salt & pepper to the meat. Mix together well.

To form the burgers, lay saran wrap over a plastic lid.

Push turkey into lid.

Super easy uniform burgers!

Coat in flour.

Flavor to your liking. I like to add a little more salt & pepper, Spike Seasoning & Johnny’s Seasoning Salt.

Flip. Cook until inside of burgers reach at least 165 degrees.

Sit back, enjoy and be sure to make enough for your neighbors.

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Chicken Pot Pie Recipe



  • 5 tablespoons of olive oil
  • 1 pound of chicken or turkey breast or thighs
  • 1 medium chopped yellow onion
  • 3 tablespoons of flour
  • 3 cups chicken broth
  • 1 tablespoon Better Than Bouillon – chicken flavor
  • 1/2 cup sour cream (for good measure)
  • Sea salt
  • Pepper
  • House seasoning like Spike, Johnny’s or Lawry’s.
  • 2 teaspoons sage
  • 1 cup frozen peas & carrots (or fresh, diced)
  • 2 stalks celery, diced
  • 1 can new potatoes, diced
  • 1 store-bought box of pie crust (Use Pillsbury. Some off brands are too sweet.) Or you can make your own homemade.
  • 1 egg, beaten

When looking through old cookbooks, I steer away from canned soups because after trying homemade sauces, I just can’t go back. It is easy to replace pre-made soups when you learn how to make the gravy or sauce base from roux (pronounced “rue”) for pot pies and other casseroles. After that, you just season how you like.

Chicken and turkey pot pies can be made from leftovers or fresh. First let’s start with fresh.

Place olive oil into a medium large saucepan. When it is hot, add chicken or turkey. If using chicken, dark meat will be the most flavorful.

Allow chicken to cook completely, flipping when needed. Set aside on a plate while you start the sauce.

Add  a half of a chopped yellow onion to oil and cook until somewhat clear in color.

*For pre-cooked leftover poultry, just melt 5 tablespoons of butter in saucepan and continue with same recipe below.

Have a whisk ready and sprinkle in flour while whisking continually. Roux will possibly get a little crumbly looking. This is okay.

Keep stirring until roux is browned. First reason is that you are cooking out some of the flour taste. Second reason is that you’re looking for a nice color for your sauce.

Next, pour & whisk in chicken broth. Allow to simmer for a while longer.  There’s your sauce! Yay! You did it! You will never have to buy another can of cream soup ever again – unless you want to, that is. I won’t judge.

Preheat oven to 350 degrees and place bottom pie crust into pie plate after spraying with non-stick spray. I used store-bought this time. Don’t judge.

Add seasonings. For this pot pie, I also chose to add beau monde.

Cut chicken into bite size pieces and add back into sauce.

Great veggies to add are peas, carrots, chopped celery and canned new potatoes cut into little squares. Next to the chicken, I do believe that these potatoes are my favorite.

Add sour cream for good measure. Stir in & your filling is ready for the pie.

Pour filling into pie crust.

Place top crust over filling. Cut slits in top so filling has a place to bubble up.  Beat an egg well & then brush over top of pie for a beautifully golden crust.

Bake for about a half an hour or until pie crust is golden brown.

Sharing is caring. But if you don’t, I won’t judge.


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How to Cook a Turkey and Stuffing Recipe



There are too many videos on You Tube of turkeys gone wrong to count. If you’re nervous about roasting turkey for the first time, I think you might appreciate how easy it really is to do. Let’s get started!

The reason I’m posting this today is because if your turkey is still in the freezer, you should probably move it into the refrigerator. It’s a good idea to put it on the bottom shelf and to put it on or in something to catch the juices.


To figure out how much time your turkey will need to defrost in the fridge, just figure on 5 hours per pound. So a 20 pound turkey will need 100 hours in the fridge. Divide the 100 hours by 24 hour days and you will need to defrost your turkey for about 4 days.

To figure out if you need to get up super early to put your turkey in the oven, check out this chart and set your alarm accordingly.

Once you have defrosted your turkey and figured out your roasting time, it’s time to prepare your turkey. To prepare your oven, remove extra racks and just keep one at the right height for your roasting pan. Doing this while oven is still cool will save you a lot of unnecessary troubles. Get your roasting pan ready, turn oven onto 325 degrees and remove packaging. If you don’t have a roasting pan, you can buy disposable ones in a regular grocery store but I recommend making the investment of a good roasting pan and a pretty platter. You will use them for more than just turkey over the years.


Okay, that is my least favorite part of the whole Thanksgiving dinner. Now you can do anything!


Most grocery stores and bakeries sell plain toasted bread around the holidays. For my 16 pound turkey I just used one bag (1 pound) of stuffing bread.

You can toast your own by laying bread on a baking sheet and baking it in the oven but just be sure not to choose a sweet type of bread.


Put bread into a large bowl. I prefer breaking mine into smaller pieces before I start making the stuffing.


Chop yellow onion.


Chop fresh flat leaf Italian parsley.


Chop fresh sage. Secret: If you love the flavor of Stove Top stuffing, this is probably the main reason why you do. Rosemary & thyme are great herbal additions too!


Finally, chop some celery.


Another awesome ingredient is water chestnuts. They add a nice crunch to the stuffing. One or two cans should do just fine. I like to chop mine a little bit first.


Finally, toss all the fresh goodies into the stuffing bowl.


Add 2-3 cans of chicken broth (or just water) to stuffing then mix together.


Stuffing should be completely dampened and a little bit soft. It’s okay that the insides of the bread pieces are still crispy because they will get more juices when cooking inside of turkey.

If you choose to take it easy on yourself and use a pre-made boxed stuffing, it will probably have instructions for how liquid to add before placing stuffing into the turkey but if it does not, you can use the same rule above.


Now for the seasonings. Some basic seasonings you can use are a house spice like Johnny’s Lawry’s or Spike. Of course, you’ll want plenty of salt, pepper and maybe some Beau Monde (it gives a nice celery flavoring). The great thing about stuffing is that as long as it hasn’t come near the raw turkey, you can taste a little piece before putting it in the turkey to see if it has enough flavor. This will at least give you a good idea if you are close to perfection.


Yay! The stuffing is ready to stuff into the stuffee. First, rub salt all over the inside both ends of the the turkey.

Then push stuffing into the neck end of the turkey (the end where the skin flap was). I know, it’s yucky.


When done,  use the skin flap to help seal the stuffing on that end. Just pull it up…


All the way…

And hold in place while you flip the turkey over.

Then stuff the other end of the bird as full as you like. The top of this stuffing will get that yummy crispy topping on it. Mmmmm….


Rub butter or olive oil all over the bird and season with salt, pepper & seasonings that you enjoy. You can also lay herbs over the top of the turkey. Some people use a sweet sauce but we prefer a savory turkey. Pour about a cup of water in bottom of the roasting pan. Place the rack in the pan and then the turkey with legs upward.

Tom is ready to pop into the oven.

Keep your cutest oven mitts and turkey baster ready.

About every hour or two, check on the turkey and use the baster to suck up the juices and squirt them all over the bird. Your home is about to smell like family tradition. Savor it and remember it. These are the best times in life.

Once turkey is well browned, cover with roasting pan lid. This will prevent the to, the legs, and the wings from overcooking while the inside continues to roast.

Oh momma. Let Tom sit for about 30 minutes before cutting. Remove stuffing from under flap on bottom of bird and place it into a serving bowl. Carefully place turkey onto a pretty platter. A pan that comes with a rack is especially good thing for cooking things as large as a turkey.

If you like the look & plan on having a picture op, keep the stuffing that is at the top there until needed.

Electric knives are popular for cutting as they allow for thinner slices.

Decorate your turkey with parsley, shorty baby tomatoes or whatever you find pretty.

May you and yours have a very happy holiday season celebrating the blessings that you have been given.


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Parmesan Meatloaf Recipe

Sometimes the only thing that warms the soul on a cold, stormy evening is comfort food and family. This parmesan meatloaf is just the answer. It’s easy to make and is even more flavorful the next day, making it the perfect meatloaf sandwich.

Preheat oven to 350 degrees.


Start by crumbling 1 cup of soda crackers or oyster crackers.

After seventeen years of a broken relationship with food processors, I finally appreciate them oh so much. After finished, place cracker crumbs in a large bowl.

Add one package of your favorite dry packaged au jus mix to 3/4 cup milk. Add to bowl with crackers.

Then add 1 cup of grated parmesan, 1 tablespoon of minced garlic, 1 tablespoon of Worcestershire sauce and 3 eggs to mixture.

Finally add 2 1/2 pounds of ground beef (or ground chicken or turkey) and then salt & pepper. Combine ingredients well.

Other things you could add to your parmesan meatloaf include chopped celery, chopped green peppers,  sliced water chestnuts (which will add crunch) or some canned fried onions.

Place meatloaf makin’s in a pretty baking dish. Bake for about an hour or until center of meatloaf reaches 165 degrees.

To finish off, I used the juices of the baked meatloaf as a gravy start. Mmmm tasty!

This is a recipe that I promise you will be on your rotating dinner menu.

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Honey Glazed Pecan Chicken Recipe


There is nothing as lovely as a big jar of fresh honey. I love my honey guy. He’s a keeper. His last name is Combs. Would I kid about something like this? No, I could not.

With the introductions out of the way, let’s get started with the recipe. I am sure you’ll want to make it for dinner tonight so I will not keep you waiting any longer.

Pour five tablespoons of honey into a medium size bowl.

Add one cup of brown sugar.

And because that is not enough sweetness, add one cup of white sugar.

Melt one & 1/2 sticks (3/4 cup) of butter.

Add butter to your sugar overload.

Stir ingredients together and set aside.

Brown chicken pieces by pouring a few tablespoons of oil into a frying pan, wait until oil is hot and then add chicken, salt & pepper both sides of chicken.

Brown chicken on both sides.

Place chicken into a baking pan.

Poor as much of the honey glaze over the chicken as you like. Just be sure to leave room for the broth that will cook out of the chicken in the baking dish.  As long as the chicken does not come in contact with any leftover glaze, you can save the glaze in the refrigerator for another time.

Check that out. I was so fast at chopping the pecans you didn’t even get to see it happen. Sprinkle as many chopped pecans over chicken as you would like and bake at 350 for about 20 minutes or until chicken is done.

You hear it but right now I am singing, “Glory! Glory!” This is even more exciting than the other day when I got my laundry all caught up.

My suggested back up singers would be fresh green beans and cornbread topped with homemade whipped honey butter… but only if you want your guests to come back begging for more.

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Homemade Baked Chimichangas Recipe

Many years ago I worked for a bank. I did not fit in. Every night when the tellers went to their adding machines, my skin would crawl as they clicked away. I was not a good balancer. I am detailed about artsy farts-y things and relationships but not so much in others. Lord knows I tried but I just had too good of a time with my customers & made mistakes because of it.


Me in my “big bang” theory days. After trying my hand at being a teller, I moved on and up to a corporate branch  where I would send 60 million dollar wires for large companies to the wrong country… but I had fun.

One time I was invited to have lunch with my amazing manager and the company’s vice president. My manager always saw something special in me and favored my personality while I drove our operations manager crazy with my balancing, or I should say, lack of. Anyhow, the lunch our bank’s chef made was delicious and very memorable. I happen to have the recipe & thought I’d share it with you. I did change it up just a little. Good things do come out of those who couldn’t balance a days work if their life depended on it!

Brown a pound of ground beef.

Add a little chopped onion.

After meat is finished cooking, drain a bit & add in 1/2 can of enchilada sauce and one small can of mild green chilis. You can find both in the Mexican food section of your grocery store. You can also add a little bit (tablespoon or so) of taco or salsa seasoning for added flavor.

Mmmm…. saucy!

While meat is swimming in its flavors, butter both sides of 6 large burrito sized flour tortillas.

Place a large spoonful of meat on tortilla.

Top with cheese – but, of course!

Fold right & left sides inward, then fold top downward and then fold bottom upward.

Finish off by flipping chimi over & placing on a baking sheet.

While they bake at 350 degrees for about 20 minutes or until golden brown & deliciously crispy, you can prepare the trimmings that you enjoy!

Here’s to all of those who have the gift of balancing their checkbook to the penny. We should do dinner. I’ll cook and you can balance my checkbook…

This recipe was ridiculously good and easy. My only regret is waiting 20 years to make chimis!

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Taco Quiche Recipe

Once upon a time, there was a little girl who was dragged to brunch. Brunch was scary for the little girl because it meant two things.

One, it meant that two meal opportunities were condensed down to one meal opportunity. This was not a good thing for the little foodie blogger in the making.


Two, the main dish at brunch was always quiche – ew-y gooey, lukewarm, tasteless (except for the broccoli!) quiche. The very name sounded ew-y gooey.

Then one day the little girl grew up and decided she was going to invent a quiche that was firm, hot, and filled with flavor. This blog post is about one of the many flavorful quiches that she now makes.

Enter taco quiche. Ole’!

Preheat oven to 350 degrees and get ready for a fiesta! Chop about 1/2 cup of yellow onion and toss into frying pan.

Add about 1/4 pound of ground beef and sizzle, sizzle, sizzle.

Drain grease and rinse well. Pat down with a clean paper towel to help remove as much excess juice as you can so that it doesn’t make your quiche ewy gooey.

Add your favorite taco seasoning in the amount the package says to add for 1/4 pound of beef (or just add 1/4 of a package of taco seasoning), but instead of adding water, try this trick…

Drain the olive juice from the can of sliced olives. Use about 1/4 cup.

Add the olive juice to the meat instead of water.


To prepare the quiche pan, just spray with cooking spray. By the way, never ever, ever use baking spray for savory dishes! It has a sweet taste that will ruin your savory meals. Save the baking spray for the sweet recipes. Gives me the shivers just thinking about using it on a savory dish!

Place your homemade pie crust in the pan. That is unless you cheated like I did. In that case, place your store bought pie crust in your pie plate. If you do make a homemade crust, check the sugar content. Again, this is a savory dish so you don’t want a sweet crust. When it comes to pre-made crusts, Pillsbury is a great brand to use as the off brands sometimes have too much sugar in them.

Preheat oven to 350F. Bake pie crust for 15-20 minutes until done.

Okay, meat is cooked, pie crust is baked. Time for the filling!  Place nine eggs in a medium bowl and beat well. Add salt & pepper to taste. I use this trick to help me decide how much to use… I shake the salt and grind the pepper about two times each per egg when I make quiche.

Now we add the milk. Wrong!

Now we add the half & half. Wrong!

If you’ve survived ewy gooey quiches like I have I am sure that you will put your foot down with me and declare heavy cream! Yeah for heavy cream! Just 1/8th of a cup will do.

Next add the olives that were left from the can we drained above and about 1 cup of grated cheddar cheese

Add 1/8 cup of taco seasoning.

Now for my favorite part! Cilantro! Chop a small handful and add. Mmmmm…. smells better than Tijuana!

Finally the grand finale – taco beef! Stir in well.

Pour quiche mixture into baked pie crust and place on a cookie sheet just in case it drips.

Bake for about one hour.

Serve hot with your favorite toppings like finely chiffonade lettuce, guacamole, sour cream, salsa and, of course, extra cheese, please!

And she and her blog readers lived happily ever after.

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Julia Child’s Broiled Chicken (Chicken with Mustard, Herbs & Bread Crumbs) Recipe

Julia Child’s cookbook, Mastering the Art of French Cooking, can be very intimidating even for the servantless American cook. I found this out when I flipped through all 684 pages while standing in Barnes and Noble. Silly me figured that if Julie Powell could complete the whole book then surely I could make a few recipes!


Meryl Streep as Julia Child in Julie & Julia by Sony Pictures in theaters now.

If you have read Julie Powell’s blog, The Julie/Julia Project, you know that she swears quite a lot as she plows through the project. I must admit that as I looked for even one recipe I felt that I could try I wanted to do the same. I had to put the book down for five days before I could even come back to it. I am a picture book girl when it comes to learning. Textbooks drive me bonkers. That said, here is my picture book version of Julia Child’s Broiled Chicken a.k.a. Chicken Broiled with Mustard, Herbs, and Bread Crumbs on page 265 in her book Mastering the Art of French Cooking Volume 1.

Step 1:

Two ready-to-cook, 2 1/2-lb. broilers, halved or quartered – Uh, let’s see, I have 5 chicken breasts

A saucepan containing 6 Tb melted butter and 2 Tb oil – Missed the mixing them together part but made do

A pastry brush – Yeah! I did something right

A broiling pan minus rack


Check. Julia’s first instruction was to dry chicken thoroughly, paint it with butter & oil and put the chicken skin side down.

Then lightly salt. I forgot to breathe, but I made it through step one.

Place oven on broil and put pan about 5-6 inches from broiling element.

While the chicken broiled for 10 minutes on side one, I went on to step two and placed 6 tablespoons of mustard of the strong Dijon type into a bowl – Okay, all I had was French’s but I wasn’t in the mood to go to the store again.

Add 3 Tb finely minced shallots or green onions – Don’t get too confident, Deanna, there is still plenty of time to screw this recipe up.

Thyme, basil, or tarragon – Pesto! Fresh basil, my favorite! I have lots of it too from my recent visit to Pike Place Market. Oh wait, I only get to use 1/2 tsp? Fine, I will throw in one teaspoon for good measure. I do love basil.

Time to turn the chicken over and broil ten minutes on the other side – What’s this? I was supposed to baste it every five minutes?? I can’t even make it through one recipe. How did Julie do this?

Back to the mustard sauce… 1/8 tsp pepper and pinch of cayenne pepper – Hmmm… I only have crushed red peppers. Better take a trip to google to see if some random stranger can tell me if this will work. A shout out to geistswoman who says, “They are the same but a different consistency” and eases my guilt. She is probably a six year old from Norway but I still feel better.

Oui la! According to geistswoman, we now have cayenne pepper!

After all of the ingredients were together, it was time to blend, adding half of the leftover butter & oil mixture a little at a time.

It is supposed to become a “mayonnaiselike cream.” My spell check doesn’t like the word “mayonnaiselike.” I’ll let you decide if you think that looks mayonnaiselike. I ponder my liking for the word “mayonnaiselike” but then again maybe I am just avoiding the next step of this arduous recipe. My brain is becoming mayonnaiselike.

By the way, side two of the chicken has been done for a while now and has been patiently waiting for me.

Step three: 4 cups fresh, white crumbs from homemade-type of bread (make the crumbs in an electric blender, 3 or four slices of bread at a time) – Sure, I don’t live anywhere near a bakery in France and we use wheat bread. Croutons it is!

I’m such a rebel.

Going back to step two: Paint the chicken pieces with the mustard mixture – I do like to paint, especially with mayonnaiselike mixtures!

Back to step three: Pour crumbs into (doesn’t she mean onto?) a big plate, then roll the chicken in the crumbs, patting them on so they will adhere – “…patting them on?” Oops, I forgot to do that part. That explains a lot.

Step four: Arrange chicken pieces skin-side down on the rack (Oh now we are using the rack? Dang, another mistake) in the broiling pan and dribble half the remaining basting fat (Must we say fat? Why not butter?) over them.  Brown slowly for 10 minutes.

Then turn and baste with the last half of the fat, and brown 10 minutes more on the other side – Really? This chicken has been in and out of the oven more times than my kids are in and out of the house on a hot summer day.

The chicken is done when the thickest part of the drumstick is tender, and, when the meat is pricked with a fork, the juices run clear yellow – Where is my new meat thermometer?  I don’t think I care to see clear yellow juices coming out of my dinner. Yep, 180 degrees and no clear yellow juices. I like that.

Step five: Transfer to a hot platter and serve – How about a cold plastic plate from Target?

I was too tired to make any side dishes. This is exactly what my family had for dinner. The chicken was delicious and moist and I am completely smitten yet frustrated with Julia Child. At the same time, I am incredibly impressed with Julie Powell and her blog… even without pictures! If my family is lucky, I may try a dessert next week… er, next year.

Now let’s have some fun!

It is only fitting for a give-away to reward you for enduring my Broiled Chicken fiasco. Enter to win a copy of Julia Child’s cookbook, Mastering the Art of French Cooking Volume 1Yes, just one copy to give away to one lucky winner. I am just a new baby blog after all.

Although the thought of giving away my own personal copy is tempting, this is not my copy. This is a brand new book just for the winner!

  • Just leave a comment on this post.
  • If you win, I will be sending you Julia Child’s hardback cookbook, Mastering the Art of French Cooking Volume 1
  • Leave your comment with a way for me to contact you if you win (either a blog link or email)
  • Deadline to enter is August 25, 2009 (recorded by the time stamp of your comment).
  • The winner will be announced sometime on August 26th on this post.

* One winner will be chosen using the Random.org integer generator.

And the winner of the Julia Child’s Mastering the Art of French Cooking cookbook is:

Congratulations, Danielle, and may the force be with you!

Are you a gluten for punishment? Then check out these Julia Child’s recipe blog posts too:

Vote on the next Julia Child’s recipe! Voting ends 08.30.09.

Julia Child’s Pommes Normande En Belle Vue (Applesauce Caramel Mold) recipe

Julia Child’s Boeuf Bourguignon (Beef Stew in Red Wine, with Bacon Onions, and Mushrooms) recipe

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