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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 Chow Mein Recipe

Chow mein or fried rice? For many years I chose fried rice as my main dish companion when eating out for Chinese food. I was a creature of habit and did not see the error of my ways. And then one day, I tried chow mein and my life changed for the better. And then I learned how to make it at home and my life improved even more.

Chicken Chow Mein Recipe

Chow Mein Ingredients

  • 6 ounces chow mein stir fry noodles
  • 1 /8 cup soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sea salt
  • 1 teaspoon course ground pepper
  • 1/2 cup chicken broth
  • 1 tablespoons oyster sauce
  • 3-4 tablespoons olive oil
  • 2 chicken breasts, diced
  • 1/2 yellow onion, chopped
  • 2 celery stalks, diced
  • 14 ounces fresh bean sprouts (or canned, drained)
  • 1 carrot, peeled & grated
  • oz cabbage, thinly sliced
  • About 6 mushrooms, sliced or chopped

Bring a medium-large pot of salted water to boil. Add chow mein noodles. Boil according to instructions on the package. Drain and set aside.


Whisk together soy sauce, sugar, cornstarch, salt, pepper, broth, & oyster sauce and set aside.

Pour olive oil into a large wok or saucepan. Brown outside of chicken then add the diced onions. Continually toss and cook chicken until completely done in middle (165°F). Add celery, bean sprouts, carrot, cabbage, and mushrooms if desired.

Rewhisk soy sauce mixture then add to chicken. Stir in chow mein noodles.

For a vegetarian dish, just leave out the chicken.

And then I took a picture of the chow mein and then I wrote out the recipe for you and, lo mein, all of our lives were saucier and better than they were yesterday. Amen.

 

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Garlic Duchess Potatoes

Garlic Duchess Potatoes… the sexiest potatoes in all the potato kingdom.

Garlic Duchess Potatoes

Garlic Duchess Potatoes Ingredients

  • 1 1/4 pounds russet potatoes (about 4 medium potatoes) 
  • 1 tablespoon sour cream
  • 3 cloves fresh garlic, minced
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper

Peel potatoes then place a large pot of water on the stove to boil. Cut potatoes into about 1 1/2 inch pieces. Make them all about the same size so they will finish cooking at the same speed.

Place potatoes into a pot of water. Potatoes are done when you stick a fork into the largest pieces and it slides back out very easily. If you don’t cook them long enough, you will get lumpy potatoes and that will make this recipe difficult to accomplish, so be sure to cook them long enough.

After potatoes are done cooking, drain all water from them through a strainer. Place potatoes back into the pot, and add remaining ingredients. Using a hand mixer, mix just until butter & cream cheese are melted and everything comes together. This only takes about a minute.

If you mix potatoes too long, the starches will make them glue-like and unappetizing.

Turn oven on high broil.

After ingredients are mixed together, place potatoes into a large decorating bag with a large decorating tip at the end. Place a parchment paper on a baking sheet. It can be helpful to place a clean, dry dishcloth around the bag so it isn’t too hot for your hands. Make about 8 little circles of potatoes on the tray, making them smaller as you make them higher as in the photograph.

Place pan under the broiler for, perhaps, 15 minutes, but keep an eye on potatoes. Turn around halfway through broiling time if needed for even doneness. Remove when tops are a beautiful golden brown.

Serve with butter, gravy, or just plain as they are loverly and make a fashion statement all on their own. 

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Corn Succotash Recipe

Why this is not named Corn Confetti, I’ll never know. I’ll settle for its real name of Corn Succotash if I must… because it’s worth it.

corn succotash

Corn Succotash Ingredients

  • 6 ears fresh sweet corn, husked and rinsed
  • 1/2 red bell pepper. diced
  • 1/2 orange bell pepper, diced
  • 6 slices bacon
  • 1/2 sweet onion, diced
  • 1/4 cup water
  • 3 cloves garlic, grated
  • Sea salt
  • Course ground pepper
  • 1/2 bunch cilantro, chopped

Hold an ear of corn vertically on a plate. Use a sharp paring knife to cut corn off the cob using a downward motion. Repeat until finished with all corn. Place corn, peppers, and garlic in a medium bowl and set aside.


Cut bacon into 1/2 inch pieces then place in large saucepan. Fry over medium-high heat while watching closely. After bacon is about half way cooked, stir in onions. Cook until bacon is done and onions are translucent. Drain any excess grease. Add water and deglaze pan by scraping brown goodness at bottom of pan. Add corn mixture and garlic and stir. Salt & pepper to taste. Remove from heat. Add cilantro, stir again, and place in a serving dish.

For a vegan take on corn succotash, just use a little olive oil to cook the onion and then continue with the rest of the recipe minus the water & deglazing.

A colorful party for your pie hole. You’re welcome.

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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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Pork Fried Rice Recipe

This fried rice recipe can be altered to whichever kind of meat you like to use. Just cook the meat in some olive oil in a frying pan before you begin. Set it aside for a few minutes while you prep your rice, dice it, and add into your dish! your family will be so impressed with your Asian food cooking skills… and, in my case, my Asian accent.

It will go deliciously with any of these Asian dishes:

General Tso’s Chicken


Teriyaki Chicken

Almond Fried Chicken

Sweet & Sour Pork

fried rice recipe

Fried Rice Recipe Ingredients

  • 1 tablespoon Chicken Better Than Bouillon
  • 1/8 cup soy sauce
  • 1/8 cup olive oil
  • 2 eggs, well-beaten
  • 1/2 medium yellow onion, fine diced
  • 4 fresh mushrooms, sliced (optional)
  • 1 cup cooked boneless pork (or chicken, ham, or Spam) diced
  • 3 cups cooked rice 
  • 3 stalks celery, diced
  • 1 cup frozen peas and carrots
  • Sea salt
  • Pepper

Place Better Than Bouillon and soy sauce into a small bowl. Whisk together and set aside.

Pour half of olive oil into a large frying pan over medium-high heat. Cook scrambled eggs then remove from pan and set aside. Add the other half of olive oil into frying pan again. Cook onion until golden and somewhat translucent. Add mushrooms (if desired) and cook for a couple more minutes.

Add meat, rice, celery, peas & carrots, mushrooms, and soy sauce/bouillon mixture into pan. Stir well and fry until all ingredients are well-stirred and hot.

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Roasted Rainbow Carrots

Roasted Rainbow Carrots… Some foods are so colorful, so glorious, so flavorful they can be tossed into the oven with just a smidge of prep and come out looking like a glorious dish from a top-rated restaurant. Enter rainbow carrots…

Roasted Rainbow Carrots

Roasted Rainbow Carrots Ingredients

  • 6-8 rainbow carrots
  • 3 tablespoons garlic oil (or olive oil and minced garlic)
  • Sea salt
  • Freshly ground pepper
  • Fresh thyme leaves(optional)
  •  2 tablespoons balsamic vinegar (optional)

Preheat oven to 350°F.


Start by either choosing carrots which are similar size or slice the large carrots down the middle the long way so they are similar thickness as the small carrots. I like to keep the stems attached for added drama.

Just place carrots in a cast iron pan or baking dish. Take the fancy-pants garlic oil we made and drizzle over carrots. Sprinkle with sea salt & freshly ground pepper, and, if desired, some fresh thyme.

Roast for 20-30 minutes. You can drizzle with balsamic vinegar if you like or you can just enjoy the way they are.

Rainbow carrots. Sweet and simple. No drama… except for the stems.

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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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How to Cook Brussel Sprouts Recipe

Perhaps I should’ve called this “How to Fall in Love With Brussel Sprouts.” Bacon. Garlic. Cheese. The end.

img_3879

Preheat oven to 400°F.


Ingredients

  • 1 pound brussel sprouts (or about 1/2 stalk)
  • 2 tablespoons olive oil
  • 1 recipe of The Old Hen’s Bacon Jam
  • 3 ounces parmigiano-reggiano

img_3867

Cut brussel sprouts of stalk if purchased on one. Cut each sprout in half and cut out the small stem part at the bottom. Set aside.

img_3873

Heat olive oil in an oven-safe saute pan over medium-high heat. Well-seasoned cast iron pans are perfect for this.  When pan is hot, place sprouts flat side down in pan. They may stick to pan for a couple minutes, but will loosen again when done browning. Cook until bottoms are golden brown. Gently shimmy pan to turn over sprouts. If you prefer, you can use a utensil to flip them.

Place pan in oven fro about 5-8 minutes or until sprouts are tender. larger ones may take about ten minutes.

Stir in as much of The Old Hen Bacon Jam as you like.

Top with parmigiano-reggiano.

NOTE You can also roast an entire stalk of brussel sprouts by preheating oven to 375°F. Place stalk on a baking sheet coated in olive oil. Brush olive oil on sprouts. Sprinkle with sea salt & pepper. Bake for about 45 minutes. Serve on a platter. Guests can pull of their own sprouts and dip in bacon jam for an appetizer packed with delightful drama

 

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Homemade Indian Naan Bread Recipe

Naan is especially practical when eating Indian Butter Chicken. Yeah, that’s it. Practical. Spread garlic butter over naan, and it becomes a delight. Toss taco makin’s inside naan and you have full-on rebellion that is completely worth the calorie consequences. The fun is, well… you know,  naan-stop.

indian-naan-bread

Naan Recipe

  • 1/2 cup warm water
  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 2 tablespoons plain yogurt or sour cream
  • 1/4 teaspoon baking powder
  • 3 cups all-purpose flour, divided
  • 1 teaspoon sea salt

Set aside 1 cup of flour for rolling out naan.

Dissolve yeast in warm water. Whisk in sugar, yogurt, and baking powder. Whisk in 1/2 cup flour and the salt. Stir in 1 1/2 cups flour. Combine and then knead naan  in bowl for a few minutes, sprinkling as needed with a little of the flour set aside for rolling.

Cover naan bowl with a towel and allow to rise for 30 minutes in a warm place.

While naan rises, make garlic butter recipe below.

After naan has doubled in size, press down and divide into eight pieces. Place some flour on countertop and roll each piece into an oval shape. Place rolled-out naan on a baking sheet for about ten minutes.

Place a cast iron pan over medium-high heat. If you don’t have cast iron, non-stick will also work. When pan is hot, put a piece of naan in frying pan. Watch closely. Cook for about one minute, then flip, and cook other side for another minute.

Place hot naan on a plate and use a cooking brush to quickly spread garlic butter on it. Continue cooking naan until all eight are ready to enjoy.

Garlic Butter Recipe

  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon sea salt
  • 3 cloves garlic, minced

Stir butter, salt, and garlic together well.

I can’t wait to hear your practical, delightful, and rebellious ideas for naan.

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