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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 .

Mexican Coleslaw Recipe

Looking for a fresh, new twist for your Taco Tuesdays? You will adore this flavorful Mexican Coleslaw. There won’t be a shred of evidence you even made it by the time dinner is done. I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Slaw 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 jalepeno, minced

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. Dress slaw at last minute so it doesn’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. Um, er, Caturday chimichangas.

 

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Baja Fish Tacos Recipe

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 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 jalepeno in a large bowl and combine.

Place fish sticks on tortilla and use desired toppings.

Please pass the dice.

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Easy Tomato and Cucumber Salad

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This super dooper easy salad option flew off my radar for years. In fact, this very post has been a draft in my reserves waiting for me to publish since 2012. And then I saw how gorgeous it was again and here we are.

If you dislike Miracle Whip, please avert your precious eyes. If you must, you can replace the Miracle Whip with regular mayonnaise but, of course, it will have a savory flavor rather than sweet.


INGREDIENTS:

  • 6 medium vine-ripened tomatoes
  • 1 English cucumber, diced
  • 3/4 cup Miracle Whip
  • Salt & pepper to taste

Nothing terribly fancy to see here but a fun, tasty (and don’t forget easy) option to remember when your garden blossoms this year.

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Smoked Salmon, Tomato and Artichoke Heart Salad Recipe

Summer dishes should be colorful. Summer recipes should require very little, if any, cooking. Summer recipes should be something like this…

SALAD INGREDIENTS:

  • 2 pounds small tomatoes (the more colorful, the better)
  • 9.5 ounces artichoke hearts packed in water (not marinade)
  • 8 ounces smoked salmon

This salad is so tasty and so healthy it can be served as a lovely side dish. Add some rustic, artisan bread and you have a refreshing meal.

First go outside and pick a couple of pounds of colorful, small tomatoes. Or, you know, go buy some.

Then buy some smoked salmon and artichoke hearts packed in water. Make sure artichoke have been cut into quarters. If not, then cut the few that aren’t so they are easier to eat. Toss salad ingredients into a bowl then make the dressing.

DRESSING INGREDIENTS:

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

Place all dressing ingredients in a container with a lid and shake until emulsified. Drizzle over salad and give salad a gentle toss until all ingredients mixed. Add a little salt & pepper if needed.

How lovely to be able to keep these ingredients on hand in case a friend pops in for lunch or dinner. This salad stores well in the fridge too – just a little added bonus.

I feel thinner, more refreshed and summery just looking at it.

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Radish Salad with Raspberry Poppy Seed Vinaigrette Recipe

Lookie! Lookie! Lookie!

I went to the store and I fell in love. Purple. Tubular. Shinnnnnneeeey. The nice thing about falling in love at the store is that you don’t have to wait for something to love you back. So I bought them and made them my own.


When I returned home, I remembered that I didn’t really like radishes because of their severe bite. The bad thing about falling in love with something that gets fresh with you at the store is that you can’t give it back.

So I sliced them real pretty. Nope, still didn’t like them. I chopped all three bunches and tossed them into a bowl. Looked tasty but it didn’t help.

I decided to add some chopped pecans. They might be good with radishes.

I bargained with my pantry for awhile and walked out with some dried cranberries. Yum.

I have fallen in love with red onions this year so why not? Besides, they delightfully matched the purple radishes and this made me insanely happy.

Eventually if you stare at the makings of a salad long enough it will cry out for a dressing. I listened and poured 1/2 cup of olive oil into a jar.

Added a couple of tablespoons of balsamic vinegar…

and I just happen to have about a 1/2 a cup of homemade raspberry jam. Yep. Raspberry vinaigrette sounded good.

All I needed then was all things small… poppy seeds, salt and pepper.

Placing the lid on the jar (I love these lids) I was smitten with the most gorgeous dressing I’d ever made. I tossed all of the ingredients together in an attempt to justify my spontaneous, uncontrollable radish purchase and…

I love radishes.

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