Organic Lemon Basil Roasted Chicken

This is an easy meal that is great for the whole family.  If you think buying organic chicken is too expensive for your family, try buying the whole bird.  It's usually much cheaper and just as healthy and delicious.  While I was pregnant, my family and I made a full commitment to only buy organic chicken, wild caught fish and grass-fed beef.  Not only is it better for the animals themselves, but it is also MUCH better for our health.  There are definitely ways to make it cheaper.  I buy frozen wild caught salmon from Costco, whole organic chickens from Costco, and purchased a 1/2 cow from a local farmer who raises non-gmo 100% grass fed and finished beef.  I highly suggest checking out your local farmers market for other less expensive organic options.  No, you do not need to buy everything at  Whole Foods.

Ingredients:  
1 whole Organic Chicken, giblets removed
1/4c chopped or sliced fresh basil (organic if you can find it)
1/4c organic extra virgin olive oil
2 garlic cloves, minced
1tbs dijon mustard 
5 drops DoTerra Lemon Essential Oil (buy here)
1 drop DoTerra Basil Essential Oil (buy here)
Fresh ground sea salt & cracked black pepper

Directions:
1. Preheat the oven to 450 degrees.  Line a roasting pan with foil for easy clean up.  Rinse your bird and pat dry.  Place on the pan.
2. In a small bowl, mix olive oil, garlic, dijon, fresh basil, lemon oil and basil oil.  Add a bit of salt and pepper and mix well.
3. Using your hands, rub the oil mixture all over the bird (on top of the skin and underneath the skin directly on the meat).  Add extra salt and pepper to the top of the skin and inside the cavity of the bird.
4. Place in the oven and let roast 25 minutes or until the skin is nice and crispy brown.
5. Reduce the heat to 375 degrees and cook another 20-30 minutes or until the breast reaches 165 degrees and the thigh reaches 180 degrees. 
6. Remove from the oven, slice and serve.  Delicious with a baked sweet potato and a simple green salad.  Done.

What's up with the Essential Oils?
Check out my sister blog Aroma Nurse for more information on the therapeutic power of essential oils and other crazy hippie crap that works.

My Secret Kombucha Recipe Revealed

My husband and I started making kombucha back in October about a week after baby Penelope was born.  We were stuck in the house anyway and were looking for a new hobby.  After reading and studying the importance of fermented foods, we decided to try our hand at homemade kombucha.  For those of you who aren't familiar with this lovely fermented drink, kombucha is a simple fermented tea.  It can be made plain for flavored, carbonated or flat.  It is full of bacteria (probiotics) to keep your gut healthy.  They sell them at Whole Foods for $4 a drink.  But the secret is they are SO CHEAP to make yourself!  At first is seems intimidating but I promise it's a really simple process.

Cranberry, Berry & Plain

Supplies:
1 gallon jug (glass)
Paper coffee filters (2)
Large rubber band
12 glass bottles w/ air tight seals (not metal):  I found mine at Hobby Lobby
White vinegar for cleaning

Ingredients:
1 gallon distilled water (or reverse osmosis)
8 black tea bags (Organic preferred)
1c organic granulated sugar
Organic juice of  your choice (I love cranberry) or fresh mixed berries blended: Both optional!
1 SCOBY (this is a bacteria disk - you can buy your first one online and save it for future batches)
1c starter tea (yes, sorry, for your first batch you have to go out and buy a $4 kombucha)

Directions:
1. Clean your supplies in a vinegar rinse and then rinse well.  Use vinegar to avoid leaving soap residue which may hinder bacteria growth (yes, this is a good thing!)
2. In a large stock pot, bring water almost to a boil.  Turn off heat and add 8 organic black tea bags and 1c sugar.  Stir until sugar is dissolved.  Let set until room temp (you can take out the tea bags after 15 minutes or so depending how strong you like your tea). 

NOTE:  Yes, this is sweetened tea but the bacteria SCOBY will eat most of the sugar leaving a slightly sweet slightly tangy tea with very little sugar left at the end.

3. Once your tea is cool, pour it into your gallon glass jug.  Add your 1c starter tea and SCOBY on top.  Cover with a double lined paper coffee filter and secure with a rubber band (you want your kombucha to breathe but don't want any creepy bugs or dirt getting inside).
4. Set it somewhere warm and preferable by sunlight to ferment.   This usually takes about 7 days depending how warm and light the area is (the warmer the faster it ferments).  Check it by tasting your tea.  If it tastes like kombucha then it's done. (I sure hope you tasted the $4 one you just bought so you know what it's supposed to taste like!)  If it tastes like sweet tea, it needs more time and keep checking it daily until it's done.
5. When it's done, remove the SCOBY. 
6. Flavoring:  Add 2-4tbs organic juice or mashed fruit to the bottom of your individual jars.  Experiment with different flavors to find your favorite!  (I can't wait to try mashed peaches this summer when they are in season)  Pour your kombucha on top, leaving some room.  Seal them so they carbonate as they double ferment.  If you want regular tea, just skip the flavoring and pour it straight into the jar & seal.

NOTE:  Save at least 1c of this tea for your next batch of starter tea and to keep the SCOBY alive. See directions below.

6. Set your individual jars out by some light in a warm area (the picture is my jars double fermenting on my kitchen table).  They need about 3 days (longer if it's cold).  Move them to the refrigerator so they stop fermenting and can be enjoyed once chilled.  Keep them stored in the refrigerator until cold.

NOTE:  Be careful opening these guys.  If you ferment them too long, they will have a tendency to explode.  I recommend opening them with a towel on top over the sink to be on the safe side with the first one you try.

 NOTE: Each jar may form an individual baby SCOBY.  This is normal.  You can remove it before drinking, save it and try to grow a large SCOBY out of it or just Enjoy!  Enjoy!  Enjoy!  The SCOBY is healthy even though it looks nasty :)

How to save your SCOBY: Be sure you keep about a cup of starter tea in a glass jar and place your SCOBY on top.  Your scoby will get bigger as times goes on and that's okay.  It needs a bit of sugar to stay alive so this should be fine.  Keep it in a cool dark area so that it doesn't overly ferment while you are saving it for your next batch.

Paleo Breakfast Smoothie: Weight Loss Edition

I pretty much drink a smoothie every morning for breakfast when the weather gets warmer. Why? Because they are light, refreshing, energizing, healthy & don't weigh you down. I make all kinds of smoothies but this one in particular I make when I am trying to shed a few pounds.  It doesn't contain any fruit so it has less sugar to spike your blood sugar. But just because it isn't as sweet doesn't mean it's not jam packed with flavor. In fact, it tastes like a lemon meringue pie. Pretty good for a filling low calorie breakfast, right?  I think so too.

Ingredients:

1 scoop vanilla protein powder 

Note: For weight loss I recommend the DoTerra Trim Shake in Vanilla found here because it has EssentialTrim which manages appetite & carb cravings, Solathin to increase feelings of satiety, and no artificial favors or sweeteners. Otherwise choose your favorite vanilla protein powder.

1c unsweetened vanilla almond milk

A handful spinach or arugula

4 drops Lemon DoTerra Essential Oil (buy here under "Single Oils")

A few ice cubes

Directions:

1. In a high quality blender add almond milk, greens, protein powder, essential oil and ice. Trust me the Lemon essential oil makes ALL the difference in the taste of this shake OMG so good!!!

2. Blend until smooth. 

3. Drink up! 

More Information:

To purchase any DoTerra products visit My Wellness Store or contact me at lizgracerendon@gmail.com for more information on how to blend primal eating with a comprehensive DoTerra weight loss plan. 

Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Simple Pasture Raised Pork Sausage & Kale

Okay, I am obsessed (and by obsessed I mean OBSESSED) with Whole Foods Pasture Raised Pork Sausage.  They make it there at the store and it is DELICIOUS.  When they have a sale, I buy a ton of it (both mild & spicy) and freeze it for later use.  I also love kale.  It is probably my favorite dark green leafy vegetable.  Usually I roast it with a little olive oil and salt for a healthy "chip" but it is also delicious sauteed with sausage because all of the rich flavors of the sausage end up absorbing in the kale.  Plus it's super easy to make... think 20 minutes.

Ingredients (makes 2 generous servings):
2lb pasture raised pork sausage (mild or spicy take your pick), casing removed
1 bunch organic kale, washed and cut into long thin strips
That's it!!

Directions:
1. In a large skillet over medium high heat, brown your sausage breaking it up with a spatula or spoon as it cooks.
2. When it is completely brown, add your kale on top (it will be overfull but I promise it cooks down quickly).  Add a bit of water (maybe 1/3 or 1/2c) and cover it with a lid.
3. Let it steam a few minutes.  When the kale begins to wilt, open the lid and stir it around.  Cover and cook until tender, stirring occasionally.
4. Open the lid and continue to cook until all the liquid has absorbed and everything has the wonderful aroma and taste of pork sausage.  Split it up between 2 plates and dig in!

NOTE:  Do not salt this dish!  The sausage is already salted so your whole dish will be flavored like the pork sausage that you choose.  If at the very end it needs salt, fine, add salt.  But I doubt it will because sausage is pretty darn salty :)

Sautéed Lemon Butter Wild-Caught-Cod & Basil Balsamic Greens

This a simple 20 minute dish that is perfect for lunch or dinner any day of the week. I love Cod because of it's light taste and meaty flakes but feel free to substitute any Wild Caught fish (note that the cooking times may vary). Using just a few drops of DoTerra Lemon & Basil essential oils, I was able to flavor the entire dish!  Cooking with essential oils is like cooking with fresh fruits and vegetables but they last longer and cost less (in the long run).  Paired with a light Basil Balsamic Vinaigrette, this dish is the perfect spring meal. Enjoy!

Ingredients (Serves 1, feel free to double or triple the recipe ect):
1 fillet wild caught fish, I used cod
1 tbs olive oil
2tsp organic butter
2-3 drops DoTerra Lemon Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

1 handful organic spinach
1 handful organic kale
1 handful organic arugula
1/2 avocado salted and diced
1/2c Campari or cherry tomatoes, quartered
2tbs pine nuts (optional)

Basil Balsamic Vinaigrette (this makes a big batch you can save):
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Note: Only purchase DoTerra essential oils for cooking because they are Certified Pure Therapeutic Grade oils made organically without pesticides or additives. If you aren't interested in the wonderful world of essential oils, you can use fresh organic lemon juice/rind & fresh basil leaves. Note that the vinaigrette will need to be stored in the refrigerator & will not keep fresh as long.

Directions:
1. Make your vinaigrette: In a jar, pour in oil, vinegar & essential oil. Close with a lid & shake. Add salt & pepper to taste.
2. Put together your salad: greens topped with tomatoes, avocado & pine nuts. Set aside.
3. Head a skillet over medium high heat with 1tbs olive oil. When hot add your fish. Melt butter and add essential oils in a small glass dish. Add a bit of salt and pepper. Stir well. When fish has turned a
deep golden brown on one side (2-3min), flip and pour the lemon butter over the top of the fish. Cover with a lid, turn the heat down to medium low and cook until done (fish will flake with a fork). The time will depend on the thickness of your fish... For a 1 inch fillet, maybe 2-4 more minutes.
4. Place fish over salad and drizzle with vinaigrette. Alternatively, toss your salad with the dressing and then place fish on top. Yum!!



Where to learn about essential oils:
Check out my new blog Aroma Nurse or purchase the oils at My DoTerra Wellness Store or contact me at lizgracerendon@gmail.com

Lemon Roasted Asparagus & Peppers

I'm Back!  Thanks to pregnancy & being a new mom this blog has been on the back burner for over a year. Since my last post, I have had a beautiful baby girl Penelope, have been so sleep deprived I thought I might be going crazy, found a passion for natural remedies & aromatherapy (check out my other blog Aroma Nurse ) & have discovered Costco.  Yup, that about sums it up. But seriously, Costco is  amazing!  A big thanks to everyone who uses & enjoys my many recipes. I have been contacted by wonderful people all over the WORLD telling me how much they enjoy my food & how Paleo has changed their lives.  It is so rewarding & inspiring to speak with each & every one of you!  Well I have great news:,I am ready to pick back up where I left off starting with this simple spring side dish.  It is officially the first day of spring after all!  Enjoy!

Perfect to accompany any meal this spring!!!

Ingredients:
1 bunch asparagus, washed, trimmed and cut into 2 inch pieces
2 large red bell peppers, washed, cored, and cut into thin strips
1-2tbs organic extra virgin olive oil
3-4 drops DoTerra lemon essential oil (To read about the benefits of lemon oil see my blog post here.  To purchase go to My DoTerra Wellness Store)
1/4c parmesan cheese (optional)
Sea salt & fresh cracked black pepper to taste

Directions:
1. Preheat oven to 450 degrees.  Line a baking sheet with nonstick foil.  Spread veggies evenly over the baking sheet.
2. In a small bowl mix lemon essential oil and olive oil.  Pour over veggies and toss.  Sprinkle salt and pepper over the top.
3. Throw them in the oven, check in 10 minutes and stir. Mine took 15-20.  You want them to begin to brown on the bottoms and be fully cooked.  If using parmesan, sprinkle over the top, turn the oven to broil and broil a few minutes longer until cheese melts.  Enjoy!  Enjoy!  Enjoy!  I've made these 3 times already.

Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Pumpkin Gingerbread w Cream Cheese Frosting

I made this on the fly yesterday while I was waiting for my husband Anthony to get home and it was fabulous.  And we're talking best-dessert-of-the-year fabulous.  I have this gingerbread recipe that I love so much but I haven't been able to make anything come close to it since going Paleo.  This finally does it some justice.  With the perfect blend of spices and some added crystallized ginger for an extra bite, this bread almost has the consistency of a brownie.  With or without the added creamy sweetness of a traditional cream cheese frosting, everyone is sure to love this little cake!

Anthony's new favorite.  Better hurry up and make it before your New Year's diet starts

Ingredients:
1c pumpkin puree (I used Trader Joe's Organic Canned Pumpkin)
1 + 3/4c almond flour
2 large eggs
1 + 1/2tsp baking powder
1/2tsp baking soda
1tsp pure vanilla extract
1tsp ground cinnamon
1 + 1/2tsp ground ginger
1/4tsp ground cloves
1/4tsp salt
1/2c pure molasses
1/4c pure maple syrup
1/4c crystalized ginger, chopped finely

For Frosting:
1/2c butter at room temperature or softened
8oz full fat cream cheese at room temperature or softened
2tsp pure vanilla extract
2tbs heavy cream or full fat coconut milk
3c confectioners sugar
1/2c toasted chopped walnuts (optional)

Directions:
1. Preheat your oven to 350F.  Line an 8x8" baking pan with nonstick foil or parchment and butter it.  Set aside.
2. In a small saucepan, boil molasses and maple syrup.  Remove from heat and cool slightly.
3. In a large bowl, mix pumpkin, almond flour, baking powder, baking soda, vanilla, cinnamon, ginger, cloves, and salt.  Pour in molasses mixture and mix well.
4. Make sure it's not too hot (you don't want to cook the egg) then add 2 eggs and beat by hand until well incorporated.  Stir in crystallized ginger.
5. Pour evenly into the prepared pan and bake at the center of a preheated oven for about 25-35 mintues or until it looks similar to a cooked brownie... more firm on the outside and firm but softer in the center.  A toothpick should come out clean and the center shouldn't be too wet.  Cut it a bit with a knife if you have to... this doesn't cook like a cake but more like a brownie.
6. Cool completely before frosting.
7. To make the frosting, beat cream cheese and butter with an electric mixer.  Add vanilla and cream and beat again.  Finally, beat in sugar until combined then turn to high and beat until smooth and creamy.
8. Spread evenly over the cake with a knife or a spatula and sprinkle with walnuts if desired.  Serve at room temp or chilled.  Enjoy!

Sausage & Egg Casserole w Apple Cider Braised Bacon

This is what I made for my family visiting from out of town on Christmas morning.  It is rich and decadent; perfect for a special occasion.  It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong).  But it is an impressive breakfast for company or just a relaxing weekend morning at home.  This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings.  The bacon, well, let's face it:  It tastes like candy.  That didn't' last past the first serving.  I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee.  The perfect celebration meal.  Enjoy!

My favorite breakfast

Egg Casserole Ingredients:
(Total Time to Make: about 45 minutes)
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates:  See this post for a picture)
1 yellow onion, diced
2 garlic cloves, minced
2tsp butter or oil
1/2c oil-packed sun dried tomatoes, drained and chopped
6 large eggs, preferably organic or omega-3 enriched
3 large egg yolks
1c heavy whipping cream (omit if you are sensitive to cream or butter)
1/2tsp salt

Apple Cider Braised Bacon Ingredients:
(Total Time to Make: about 2 hours)
1lb package bacon (I buy Preservative and Nitrate free Oscer Myer Uncured Bacon at Walmart or the Commissary)
1c apple cider
2tbs pure maple syrup

Directions:
1. First get that bacon started.  It has to braise in the oven for over an hour.  Preheat your oven to 325F.  Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup).  Then bring cider and maple syrup to a boil in a saucepan over medium high heat.  Pour over bacon, cover with foil, and bake in the oven for about 45 minutes.  Turn the bacon over and bake another 45 minutes.  Remove foil, and let bacon cool in liquid.
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil.  Boil until the liquid is reduced to a glaze (about 1/3c).  Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side).  The bacon will tear easily but don't worry about it.  No one will care much.  It's that delicious.
3. While your bacon is braising in the oven but just about done, make your casserole.  First, heat a large skillet over medium high heat with a bit of butter or oil.  Add garlic and onion and saute, stirring frequently, until onion is soft. 
4. Then squeeze the meat out of the sausage casings into the pan.  Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown.  Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish.  Spread evenly along the bottom.  Preheat your oven to 375F.
6. In a large bowl, beat 6 eggs plus 3 egg yolks.  Whisk in heavy cream and salt.  Pour the egg mixture over the sausage casserole evenly.  Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes.  Let stand 5 minutes before serving.
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea.  Enjoy!