Red and Green Deviled Eggs

If you are looking for the delicious, festive deviled egg dish shared on The Hub Today on NBC, here is the full recipe to delight your family and friends this holiday season. Happy entertaining from The Country Hen! 

From Just a Taste

INGREDIENTS

• 6 large Country Hen Eggs
• 1 small avocado, peeled and pitted
• 3 Tablespoons mayonnaise
• 2 teaspoons yellow mustard
• 1 Tablespoon sweet relish
• 1 medium red bell pepper, diced

INSTRUCTIONS

1. Add the eggs to a medium saucepan and cover them with enough water so that it's 1 inch above the eggs. Place the saucepan over medium-high heat and bring the water to a boil. Once the water boils, cover the pan, turn off the heat and allow the eggs to cook for 12 minutes. Remove the eggs from the water and carefully peel them.
2. Slice the eggs in half lengthwise. Set aside the whites and add the yolks to a medium bowl.
3. To the bowl with the yolks, add the avocado, mayonnaise, mustard and sweet relish. Mash together the mixture with a fork then taste and season it with salt and pepper.
4. Transfer the mixture to a piping bag fitted with a star tip (optional) or sealable plastic bag. Pipe the mixture into the egg whites then garnish each deviled egg with three pieces of diced red pepper. Serve immediately or refrigerate, covered, until ready to serve.

Red and Green Frittata

From the NY Times

INGREDIENTS

• 1 6-ounce bag baby spinach, or 1 bunch spinach, washed and stemmed
• 2 Tablespoons extra virgin olive oil
• 2 red bell peppers, seeded and cut in small dices
• 1 to 2 garlic cloves (to taste), minced
• 10 fresh marjoram leaves, chopped
• Salt
• 8 large Country Hen Eggs
• Freshly ground pepper
• 2 Tablespoons low-fat milk

PREPARATION

1. Steam the spinach above in an inch of boiling water until just wilted, about two minutes; or wilt in a large frying pan with the water left on the leaves after washing. Remove from the heat, rinse with cold water and squeeze out excess water. Chop fine and set aside.
2. Heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet. Add the bell peppers. Cook, stirring often, until tender, five to eight minutes. Add the garlic and salt to taste, stir for about 30 seconds, and stir in the chopped spinach and the marjoram. Stir together for a few seconds, then remove from the heat and set aside.
3. Beat the eggs in a large bowl. Stir in the salt (about 1/2 teaspoon), pepper, milk, spinach and red peppers. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan, and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should turn a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Festive and Surprisingly Easy Macaroons

Just four ingredients and oh, so tasty! These Macaroons will surely be a family favorite for the holidays.
Ingredients;
2 Country Hen organic eggs
14 oz bag of shredded coconut
6 oz granulated sugar
Maraschino Cherries (optional)

Directions:

·        Preheat oven to 350⁰

·        Mix all ingredients together with your hands to make        sure it is all incorporated well, then use a spoon or            small ice cream scoop to round out the macaroons.

·        Bake at 350⁰ for 18 – 20 minutes or until browned on        the tops.

·        After they cool, take them off the pan and sprinkle            powdered sugar on top through a sifter

Garnish with  Maraschino Cherries or mint leaves (optional)

Great Holiday Brunch Entree

This delightful brunch recipe is called Squash and Egg Casserole. We received this recipe from a friend and decided to give it a try. This was positively delicious!

                             RECIPE NAME: SQUASH AND EGG CASSEROLE

Ingredients:

4 COUNTRY HEN ORGANIC EGGS

2 CUPS Butternut Squash Grated

2 TBSP Milk

2 Slices of cooked bacon cut up or crumbled

Sea Salt and Black Pepper to taste

1/2 cup grated sharp cheddar cheese

Preheat oven to 450 

Mix all ingredients but the cheese together and pour into a lightly greased baking dish. Top with cheese then bake for 40 min (until eggs are firm)

Submitted by Ele Neumann