Avocado-Egg Salad

Serves 4.

10 large eggs
1/2 cup mashed ripe avocado
3 tablespoons of mayonnaise
2 teaspoons fresh lemon juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry-roasted unsalted sunflower seeds
2 cups of arugula or baby spinach

1.  To hardboil: cover eggs with water in a pot and set over medium heat; once water starts to boil, place lid on pot and turn off heat.  Set timer for 12 minutes.  Remove eggs from water and place in a bowl of ice-filled water to cool completely.

2. Combine avocado, mayo, lemon juice, mustard, salt and pepper.  Stir until smooth.

3.  Peel eggs (find air pocket on large end of egg to crack first) and coarsely chop.  Add eggs and sunflower seeds to avocado mixture.  Serve over greens. 

Broccoli and Bacon Muffin-Tin Frittatas

Serves 6.

2 cups broccoli florets, cooked until just crisp
3 bacon slices, cooked and crumbled
8 large eggs
1/4 cup heavy cream or whole milk
1/2 teaspoon each salt & pepper
2 ounces (1/2 cup) shredded cheese

1.  Preheat oven to 350 degrees.  Coat a 12-cup muffin tin with cooking spray.  Divide broccoli and bacon evenly among muffin cups.

2.  In a large bowl, add eggs, cream (or milk), salt and pepper.  Whisk until well-combined.  Divide egg mixture among muffin cups.  Sprinkle cheese evenly on top. 

4.  Bake for 18 minutes or until just set.  Cool on a wire rack for 2-3 minutes.  Loosen from pan with a butter knife to serve. 

Avocado Baked Egg-in-a-Hole

Serves 4.
Try topping each serving with salsa, shredded cheese and crumbled bacon.

2 ripe Avocados
4 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon pepper

1.  Pre-heat oven to 450 degrees.

2.  Slice avocados in half crosswise; remove and discard pits.  Using a spoon, scoop out a portion of the avocado in each half to make room for the egg.

3.  Place avocado halves in a baking dish.  Crack one egg at a time in a small bowl; scoop out yolk and place one in each half, reserving egg whites.  Pour reserved whites over the yolks until the holes are completely covered.  Sprinkle with salt & pepper.

4.  Bake at 450 degrees for 10 to 15 minutes.

Skillet Souffle

Serves 4.

6 large eggs, separated
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1-1/2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese

1. Pre-heat oven to 400 degrees.

2.  In a large bowl, whisk together egg yolks, chives, salt and pepper.

3.  In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form.  Using a spatula, fold the egg whites into the yolk mixture.

4.  Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.

5.  Add egg mixture to skillet and sprinkle cheese over the top.  Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.

6.  Cut into wedges and serve. 

Chicken Soup from Scratch

BROTH:

• 1 chicken, 3 to 3 1/2 pounds, with skin, cut up
• 3 stalks celery, with leaves, cut into chunks
• 2 large carrots, cut into chunks
• 2 yellow onions, peeled and halved
•  About 1 dozen large sprigs parsley
•  About 1 dozen black peppercorns
• 2 bay leaves
• 2 teaspoons kosher salt, more to taste

TO FINISH THE SOUP:

• 3 large carrots, peeled and cut into small dice
•  Kosher salt and ground black or white pepper
•  Egg noodles (fresh or dried)
•  Finely chopped herbs, such as parsley, scallions, dill or a combination
• 
  
• 1. Place the chicken, celery, carrots, onions, parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.
• 2. Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat to simmer and cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• 3. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth into a separate container. 
• 4. Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days)
• 5. When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. Reserve dark meat for another use.
• 6. Skim chicken fat from top of broth. Pour broth into pot with carrots and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have a few golden droplets of fat on top; if needed, add some chicken fat one teaspoon at a time.
• Serve immediately, sprinkling each serving with herbs.

Alabama-style White Barbecue Sauce

This barbecue sauce uses mayo as a base and combines horseradish, vinegar and lemon for a bright pop of flavor.  Use this sauce on drumsticks and wings from the grill or oven.

1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
1 tablespoon lemon juice
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper

In a medium bowl, whisk all ingredients together until smooth.  Refrigerate up to 2 weeks. 

Authentic Jerk Chicken

8 pieces of drumsticks, wings and thighs
2 tablespoons of Browder's JERK Dry Rub
3/4 cup of malt vinegar (or white vinegar)
3/4 cup soy sauce
2 tablespoons of Jamaican rum
vegetable oil for grilling

1. Blend dry rub with vinegar, soy sauce and rum, then pour over chicken.  Turn several times to coat, then cover and refrigerate for at least 2 hours and up to 1 day.

2.  Remove chicken from marinade, wiping off excess, and let it come to room temperature (about 30 minutes).

3.  Prepare grill and lightly brush grate with oil.  Place chicken on hottest part of grill, skin side down, turning halfway through until slightly charred, about 5-10 minutes.

4.  Move chicken to cooler part of grill and continue cooking, turning several times, for 20-25 minutes.  (Thermometer inserted into the thickest part of chicken should read 165 degrees.)

5. Transfer chicken to a platter and rest 10 minutes before serving.