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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 Caesar Salad With Homemade Dressing Recipe

Today we’re going classical with an old favorite, the Chicken Caesar Salad. This recipe boasts homemade Caesar dressing… made by you!

Caesar Salad

Caesar Dressing Ingredients

  • 1 – 2 ounce can oil-packed anchovy fillets
  • 3 cloves fresh garlic
  • 3 egg yolks
  • 1 tablespoon dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Parmigiano-Reggiano, finely grated
  • 2 tablespoons water
  • 1/4 teaspoon course ground pepper

Place all ingredients in a blender. Blend on low until anchovies & garlic are blended completely

Caesar Salad Ingredients

  • 1 head romaine lettuce, chopped
  • 1 chicken breast, cooked and diced
  • 2 boiled eggs, sliced
  • 1 cup croutons
  • 4 ounces Parmigiano-Reggiano cheese, grated
  • 1 recipe Caesar dressing (above)

Divide lettuce, chicken, eggs, croutons, and cheese between two plates and top with Caesar dressing, You can leave the chicken off for a side salad or keep it on for a refreshing dinner.

Dressed to impress. You’re a classical genius.

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Northwest Salad Recipe

This Northwest Salad is a crowd pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!

Northwest Salad

Northwest Salad

  • 5-6 ounces spring lettuce
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries, stemmed
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, stemmed & sliced or quartered
  • 1 recipe lemon dressing
  • 1 recipe sugared pecans
  • 1/2 cup feta cheese, crumbled (optional)

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

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

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients


Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans on a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool. Cool completely.

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Kale Salad

Kale doesn’t try to fit in with everyone. The flavor is a bit stronger than your average lettuce so some snub kale; but, the health benefits make her worth getting along with.

A light, lovely dressing is the answer. Coat salad with this healthy dressing as you would a Caesar, and you will be pleasantly pleased, have one more veggie friend, and be a bit healthier than you were yesterday.

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Kale Salad Ingredients

  • 1/2 cup pine nuts, toasted in saute pan over medium high heat for a few minutes
  • 1 bunch kale, julienne-cut (thin strips)
  • 1 cup raisins or dried cranberries (or a mix of both)
  • 8 ounces parmigiano reggiano, large grated with potato peeler

Place all ingredients except parm in a large bowl. Toss together.

Lemon Dressing Ingredients

  • Juice from 1 large, fresh lemon
  • 2 ounces grapeseed oil
  • Salt & pepper to taste

Shake the salad dressing ingredients together in a container with a lid.

Drizzle over kale salad.  Toss salad until well-dressed.

Top salad with beautiful parmigiano reggiano.

Here’s to lean and green… and to more new, bold veggie friends.

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Steak Salad Recipe

The older I get, the more have to face the fact that green needs to be the most prominent color on my plate. Gone are the days of pasta and cheese. Enter rainbows of veggies… okay, and blue cheese dressing… and beef.

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Serves two.


Salad Ingredients

Cook steak, make dressing, and fry leeks according to instructions given and set aside. Then divide in half and place ingredients on two plates in a sexy fashion.

It helps that she’s easy on the eyes. I can go green. No prob’.

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Cobb Salad in a Tomato Bowl Recipe

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It’s time for summer. It’s time for salads. With bacon. Because, well, bacon. One of the least snobby is the cobb-y. There are no candied pecans, or fresh berries, lemon dressing, or anything very hob nob. These things are loverly, but sometimes you just want easy-going, casual fixins and cobb is where it’s at.

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Ingredients

  • 2 chicken breast
  • 4 large beefsteak (or comparable) tomatoes
  • 2 cups romaine lettuce, chopped
  • 1 to 1 1/2 cups ranch dressing
  • 4 hardboiled eggs, peeled & cut into wedges or diced
  • 1 avocado, diced
  • 1 cup bacon bits and/or freshly cooked bacon, chopped
  • 1/2 cup green onions, chopped
  • 1 cup crumbled blue cheese
  • 4 slices freshly-cooked bacon for garnish (optional)

Butterfly cut two chicken breasts. Bake in oven on baking sheet at 350 degrees for about 20 minutes or until chicken reaches 165F in thickest parts.

Remove cooked chicken from oven and dice. Set aside. (This can also be done a day ahead if desired the refrigerated so it can be placed on salad chilled.)

Cut tomatoes into six wedges about 2/3 of the way down so they stay together but can be fanned out to serve as a resting place for your salad. Place one tomato on each plate.

Place 1/2 cup chopped lettuce into each tomato.

Drizzle each with a generous amount of ranch dressing. Because it’s the right thing to do.

Top with diced chicken breast.

Top with remaining ingredients and, if desired, you can garnish with bacon. I mean, who doesn’t want more bacon?

I love you beautiful cobb-y. You are my heartthrob-y.

 

 

 

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Southwest Salad Recipe

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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.


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Makes two large salads or 4 medium salads.

Ingredients

  • 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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Spinach Salad With Honey Mustard Dressing and Fried Onion Crisps Recipe

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Glory. glory. I didn’t think I could love spinach salad anymore than I do. And then I added homemade  crispy, sweet fried onion strips. And. my life was complete. And, the point of having salad in the first place became obsolete.


Here’s a recipe for about 4 people so that you, too, can enjoy this healthy unhealthy creation.

Ingredients 

Divide all ingredients between two – four dinner plates. Refreshing with a wee bit of sin. You’re welcome.

 

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A Recipe from Pam in the Sand

Meet my friend, Pam.

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Pam is a Midwest girl who now lives in Egypt with her husband. They are teachers there. She has made a hobby of making cultural faux paus and learning to cook with simple ingredients. She has ridden too many camels and has actually exclaimed, “Do I have to go to the pyramids again?!” (Haven’t we all?) I must introduce you to this talented, fun, and oh-so-talented friend of mine.  You can read about her adventures on her website Pam in the Sand. She’s a kindred heart of this Northwest girl, only, you know. She’s making salad in the dry desert and I make desserts over here where we get nearly tropical levels of rainfall every year. Screen Shot 2014-08-08 at 12.50.44 PM

Egyptian Salad

  • 2 Tomatoes, cubed
  • 2 Cucumbers, cubed
  •  1 Onion. chopped
  • 2-3 leaves Arugula chopped
  • 1 T. Lemon juice
  • 1 T. Olive Oil
  • Sea salt & Pepper to taste

Mix all ingredients together. Add salt and pepper to taste. Let “cure” for 30 minutes at room temperature.

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Pam’s new book will be coming out in October of 2016. So excited to read about her hilarious journeys!

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Turkey Salad Recipe

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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.


INGREDIENTS:

  • 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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Forty (Maybe) and Fabulous (For Sure)

Gone are the days of the run of the mill, over-the-hill parties.

Here’s a 40th birthday party theme she will love!

You know those life-long friends you couldn’t get rid of even if you tried? Yeah, I love those ones. Here are a few of ours.


Taye is helping momma celebrate her birthday. He really didn’t care at all about the photo. He just wanted the cake. Who can blame him? Cake is good.

40th birthday party

I decided upon Flo and Francis the flamingos to help us celebrate and created a little “lawn” for them to stand in with some wheat grass from the store.

Everything at the table must match the theme when I host a party. I’m kind of fickle that way. Thank you for your cooperation, green dish. These Lil’ Smokies heated up in a slow cooker with barbecue sauce are an easy party trick and are always devoured very quickly.

Cucumber cups with a little smoked salmon mixed together with minced onions and some mayonnaise and salt & pepper are a perfect party food. For this party, we topped them with olives but, oh, the possibilities.

I’m pretty much not allowed to have a party without bringing out my Saucy Balsamic Burgers anymore. This time I was a bit of a rebel and added the zest & juice of one orange to the sauce. And it was okay because it was a girl party. At least that’s what I told myself.

What party is complete without M&Ms that are screaming out to be individuals? Welcome to the party pink, green and white. Welcome.

My favorite of this party was the pink lemonade floats. Just don’t tell Flo & Frances.

Pink Lemonade Floats Ingredients

  • 2 cans frozen pink lemonade
  • 2 – 2 liter bottles Fresca
  • 1 gallon lime sherbert
Combine pink lemonade with Fresca. For a super-fun party, add a little vodka to the lemonade. Or, you know, more than a little. Place a scoop of lime sherbert and pour lemonade over sherbert. Place glorious pink and green striped paper straws into floats and smile. I mean, how can you not smile when you’re using a paper straw? Is there anything cuter?
Okay, maybe this.

Northwest Salad

For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.

Salad Dressing Ingredients

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

Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.

Sugared Pecans Ingredients

Preheat oven to 250 degrees.

  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Dash of freshly ground nutmeg
  • 3 cups pecans

Beat 2 egg whites with hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.

Stir in pecans.

Line baking sheet with parchment paper and spread pecans onto a baking sheet.

Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as they cool.

Polka dots, oh how I love you.

Flo looking fabulous.

Cami was delighted that her mud pie ice cream birthday cake was handmade by Joey Fatone while he was here. She’ll definitely be even cooler at the water cooler this week.

Cami Dearest, Happy forty (maybe)… and fabulous (for sure)! We love you.

 

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© Deanna Morauski 2009-2017