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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 .

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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How to Cook Rice on the Stove Top

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This may seem like a plain post. And, you’re right. It is. But in a world where we are bombarded with gimmick-y kitchen utensils every day, it is good, sometimes, to go back to the basics.

I’m not completely sure why I opted for a rice cooker over a food processor for my first 17 years as a grown up. But, I can tell you now, I made the wrong decision. I use my food processor pretty much daily and rice is way easier to make on the stove top than some might realize. And, by some, I mean 22 year-old me.

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How to Cook Rice

  • 2 cups long grain basmati or jasmine rice
  • 4 cups water
  • 1/2 teaspoon sea salt

Rinse and then place rice into a saucepan with water & sea salt. Stir. Bring to a boil over high heat.

Turn heat down to lowest setting then cover with lid.

Allow to simmer for about 15 minutes. Stir in some butter if desired.

The end. Nope, not kidding. It’s really that easy.

Thank goodness we can change. In a world of Magic Bullets and Insta Pots, thank goodness we can opt for beautiful spoons, food processors, and going back to basics. Rest in piece, rice cooker.

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Red Wine, Steak, and Mushroom Risotto

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I’m going to be honest with you. I’m not a huge fan of eating mushrooms – it’s a texture thing. But, you absolutely cannot beat the flavor they add to dishes… especially saucy ones. If you can relate, please promise me you will chop some ‘shrooms up real fine and use them. I promise in return you will never regret it.

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Ingredients

  • 1/4 cup olive oil
  • 1 pound stir fry beef, cut into about 1-inch pieces
  • 1 cup sliced or diced fresh mushrooms
  • 1 medium yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup red wine
  • 6 cups beef broth
  • 2-3 tablespoons beef Better than Bouillon
  • 1/4 cup unsalted butter
  • 1/2 cup fresh parmesan cheese, grated (optional)
  • 4-5 fresh basil leaves, chopped
  • Sea salt
  • Pepper
  • Sour Cream (optional, for topping)

To prepare for all that is holy and lovely, pull all ingredients together ahead of time. Cut onion and mushroom and heat olive oil on medium-high in a somewhat deep frying pan.

Place olive oil into large frying pan over high heat. After oil is hot, fry beef until browned. Set aside.

In same pan, saute mushrooms until softened and a beautiful brown. Using a straining utensil, remove mushrooms from pan and set aside.

Add more olive oil if needed. Place chopped onions into oil. Cook until translucent and caramelized. They will begin to brown. Add minced garlic. Then add Arborio rice and stir until rice is translucent around the edges yet white in the center.

Finally, the finicky side of risotto… the babysitting.

Pour red wine & a cup of beef broth into risotto. Stir and cook on medium heat until wine is nearly all absorbed by the rice.

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This recipe is brought to you by the word “Stir”. Don’t even think of walking away. I love this spoon. It is a hand-carved reminder that I am loved. If someone can take the time to hand-carve a beautiful spoon for me, I can certainly stand here and hand-stir my risotto.

Continue to cook and add broth in this same fashion – one cup at a time about every 5 minutes – until broth is gone but, more importantly, until risotto is al dente (not mushy and not crunchy). The dish should be a little creamy. Stir in 2-3 tablespoons beef Better than Bouillon to your liking.

Stir in cooked mushrooms, butter, parmesan cheese, basil, and beef. Add salt & pepper last since you can’t be sure how much salt you will need until after the parmesan has been added.  If desired, sprinkled freshly grated parmesan over the top and perhaps some freshly chopped basil.

Keep trying new things, brave souls. Keep giving hand-made gifts that cannot be found on Amazon. Keep stirring up lovely things. Keep being saucy.

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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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Mushroom Risotto Recipe

She is not always familiar, for she is foreign. She is not rice, for she is frumpy. She is not pasta, for she is temperamental.

INGREDIENTS:

  •  1/4 cup olive oil
  • 1 cup sliced or diced fresh mushrooms
  • 1 medium yellow onion, diced
  • 1 tablespoon minced garlic
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 6 cups chicken broth
  • 2-3 tablespoons beef Better than Bouillon
  • 3 tablespoons butter
  • 1/2 cup fresh parmesan cheese, grated (plus more for top if desired for garnish)
  • One small handful fresh chives, finely chopped
  • Salt
  • Pepper

To prepare for all that is holy and lovely, pull all ingredients together ahead of time. Cut onion and mushroom and heat olive oil on medium-high in a somewhat deep frying pan.

Saute mushrooms until softened and a beautiful brown. Using a straining utensil, remove mushrooms from pan and set aside.

While cooking the mushrooms in the frying pan, heat the chicken broth in a separate saucepan until warm in a saucepan. Keep warm (but don’t allow it to reduce).

Place chopped onions into oil. Cook until translucent and caramelized. Add minced garlic. Then add Arborio rice and stir until rice is translucent around the edges yet white in the center.

Finally, the finicky side of risotto… the babysitting.

Pour white wine into risotto. Stir and cook on medium heat until wine is nearly all absorbed by the rice.

Add about 1/2 to 3/4 cup of broth and stir and cook until broth is nearly all absorbed.

Continue to cook and add broth in this same fashion until broth is gone but, more importantly, until risotto is al dente (not mushy and not crunchy). The dish should be a little creamy. Stir in 2-3 tablespoons beef Better than Bouillon to your liking.

Stir in cooked mushrooms, butter, parmesan cheese and chives. Add salt & pepper last since you can’t be sure how much salt you will need until after the parmesan has been added.  If desired, sprinkled freshly grated parmesan over the top and perhaps some freshly chopped chives.

Serve hot and serve often for she is warm and gorgeous and comforting. For she is risotto.

To make this into a main dish, you can stir in pieces of  cooked chicken. 

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Teriyaki Chicken Recipe

As our family has steered farther and farther away from fast food, one of our favorite take-outs has become teriyaki chicken. If you’ve been to enough teriyaki restaurants or store delis, you know that not all teriyakis are created equal.

It’s such a treat to be able to create our favorite take-out at home.

Ingredients:

  • 3-4 tablespoons canola or vegetable oil
  • 1 pound chicken thighs or breasts
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 3/4 cup brown sugar
  • 1 teaspoon onion powder
  • 1 clove fresh garlic, grated using micro grater
  • 1/2 teaspoon fresh ginger, grated using micro grater
  • Salt & pepper
  • Dash of crushed red pepper flakes (optional)

Over medium heat, cook chicken in oil. Start with a hot pan. The key to perfect chicken is not to over-cook it but chicken can never be underdone. Chicken is done when the thickest part is 165 degrees and no less. A good meat thermometer is a must for a home cook.

While chicken is cooking, place the rest of the ingredients (except for the salt & pepper into a medium bowl or pitcher. Whisk well and set aside.

When chicken is done, cut it into bite-size pieces. Toss back into pan on medium heat again.

Immediately pour your sauce over the chicken and stir as it heats up. It will become thicker. Cook for about 5 minutes or until thick. Salt & pepper to your liking. If you like a bit of heat, toss in a few crushed red pepper flakes. Use sparingly as they are very spicy. My high school friend and I learned this years ago when we mistook them for bacon bits and piled them on our salads once at a salad bar. H-h-h-h-ot.

Serve with some steamy rice or simply in chilled lettuce for a healthy wrap. For a fun touch, find a food-safe container to press a serving of rice into and then turn upside-down on your plates. Ice cream scoops, cookie cutters, or a heart-shaped bowl are all fun options for shaping rice. Happy take-out to you. Only, you know, in.

How to Cook Rice

Rinse and then place 2 cups of rice into a saucepan with 4 cups of water & 1/2 teaspoon sea salt. Stir. Bring to a boil over high heat. Turn heat down to lowest setting then cover with lid. Allow to simmer for about 15 minutes.

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© Deanna Morauski 2009-2017