Egg use for Ami...

This recipe is entirely for Ami, who harvests her own eggs.  OK, she doesn't actually harvest but her kids do.  She's a city girl with chickens.  Egg collecting is not in her cards.
To use eggs, I go immediately for something sweet.  And that sweet is an angel food cake.  Most people eat the boxed or pre-made variety but there is something amazing about from scratch.  Ingredients are:
12 egg whites (save the yolks for other recipes, I'll post some)
1.5 t cream of tartar        1 vanilla bean
Beat these together until the eggs form a soft peak consistency.  Slowly add 1 cup of sugar and beat until hard peaks form.
Separately, sift together 1.5 cups POWDERED sugar and 1 cup (minus 2 T.) flour.   Fold dry into the egg mixture.
Pour into an angel food cake pan (or two bread pans) and bake at 350 for roughly 40 minutes.  Once it's done, invert over a bottle to cool for an hour.
Carefully get it out of pan, cut, serve and eat.  I put some sweet cocoa (Gheradelli) in half to make it partially chocolate.  Yumm!

Pachonga Chicken

Two things you need to make a delicious chicken--panko bread crumbs and cumin.  Pachonga Chicken is tossed the panko, cumin, some salt and some pepper.  Then fried up in butter--don't freak out.  You don't (or shouldn't) eat it everyday.  And it's nothing an extra mile on your run won't cure.  =)  I cook my chicken with some sliced onions and an anaheim pepper, both of which are tossed in cumin.  And cooked in butter.  The mix of flavors really lets the chicken goodness out.  It's amazing how simple seasoning with simple butter can turn a chicken breast into a comeback meal.  Repeatedly. Come. Back.  I serve with some fresh avocado, maybe some tortillas, maybe some melted butter on the side.  It's all about your flair and adding what you like to eat.

Enjoy the grub!