Chicken and apple breakfast sausages

Chicken and apple breakfast sausages | Me & The Moose. These easy chicken and apple sausage patties are an easy batch bake that can deliciously simplify your mornings. #meandthemoose #breakfast #sausages #chickensausage #sage #healthybreakfastrecipes

These chicken and apple breakfast sausage patties are super quick, packed with flavor, and a great way to add some lean protein to your breakfasts.

Take me to the recipe!

Chicken and apple breakfast sausages | Me & The Moose. These easy chicken and apple sausage patties are an easy batch bake that can deliciously simplify your mornings. #meandthemoose #breakfast #sausages #chickensausage #sage #healthybreakfastrecipes

So! It’s been forever since I last posted because, like half of the food bloggers I follow, I’ve been busy cooking something else: A BABY. Normally I have a strong sense of smell, but pregnancy turns me into a bloodhound. Combine that with constant nausea, and you can imagine how I’ve felt about cooking or looking at food photos or being in the kitchen or even opening the refrigerator door.

Luckily, I started working on a homemade version of chicken and apple sausages (a family favorite) WAY before they started making me nauseous, so I know they’re good. Plus, they’re easy to whip up over the weekend and then store or freeze for future breakfasts. OR, if you’re feeling ambitious, you can even make them on a weekday morning if you’re one of those people with your shit together on school days.

I fiddled around a lot with the spice mix so that it would be strong enough to compensate for how little fat is in the recipe. I use a combination of fresh and dried sage but you could certainly opt for a single type. If you like less garlic or just milder flavors generally, cut back on the garlic powder and the patties will still taste great.

A note about the fat we add: It’s only a Tbsp, which may feel like too little or too much depending on where you stand and you may be tempted to add more or leave it out. But I’ve found that 1 Tbsp is enough to keep the meat from drying out without making it taste oily or making the texture crumbly.

And the apple adds a little sweetness and a little moisture.

Chicken and apple breakfast sausages | Me & The Moose. These easy chicken and apple sausage patties are an easy batch bake that can deliciously simplify your mornings. #meandthemoose #breakfast #sausages #chickensausage #sage #healthybreakfastrecipes

Chicken and apple breakfast sausages

Time: 15 total (5 prep, 10 cooking)
Yield: 16 patties

1 lb ground chicken, (7-8% fat)  
1 small apple, shredded (about ½ cup of apple)
2 Tbsp olive oil, divided
1 Tbsp Dijon mustard
1 tsp dried sage
1 tsp fennel seeds
½ tsp garlic powder
¼ tsp onion powder
1 tsp kosher salt
¼ tsp pepper

Combine the chicken, shredded apple, 1 Tbsp olive oil, and the rest of the ingredients in a large bowl. Mix just until all of the ingredients are combined.

In a large skillet, heat ½-1 Tbsp of oil over a medium flame until hot. (If you’re cooking the sausages in batches, use half of the oil; otherwise, use it all.)

Scoop 2 Tbsp of chicken mixture into balls and place in the hot skillet. Push them down slightly to form round patties. Reduce the flame to medium low and cook until well browned on the bottoms, about 5 minutes.

Flip the patties and cook on the other side until the meat is cooked through, the patties feel firm to the touch, and/or the patties reach 165 on a meat thermometer, about 4 more minutes.

Grilled lamb kebabs with haloumi and apricots

Grilled lamb kebabs with haloumi and apricots | Me & The Moose. Shake up your grill routine with chunks of fatty, savory lamb; melty, salty haloumi cheese; and tart, sweet apricots. #meandthemoose #grilling #lamb #kebabs #haloumi #dinnerrecipes #kebabrecipes #mediterraneandiet #pesto

Shake up your grilling routines with these savory, herby, sweet, and fatty lamb, haloumi, and apricot kebabs that hit all the right notes— fast.

Take me to the recipe!

Grilled lamb kebabs with haloumi and apricots | Me & The Moose. Shake up your grill routine with chunks of fatty, savory lamb; melty, salty haloumi cheese; and tart, sweet apricots. #meandthemoose #grilling #lamb #kebabs #haloumi #dinnerrecipes #kebabrecipes #mediterraneandiet #pesto
Grilled lamb kebabs with haloumi and apricots | Me & The Moose. Shake up your grill routine with chunks of fatty, savory lamb; melty, salty haloumi cheese; and tart, sweet apricots. #meandthemoose #grilling #lamb #kebabs #haloumi #dinnerrecipes #kebabrecipes #mediterraneandiet #pesto


What is a kebab? Sometimes it’s cubes of meat and/or vegetables on a stick (think shish kebab). Other times, a kebab is a mountain of meat cooked on a rotating stick and then shaved off and served (think doner kebab, shawarma, or al pastor). And, confusingly, sometimes what is considered “kebab” is meat cooked and served nowhere near a stick.

For our purposes, we’re sticking close to a shish kebab.

But here’s what I don’t like about this method: Not all ingredients cook at the same rate. Why should I have to choose between undercooked meat/crispy vegetables and cooked meat/disintegrating vegetables? I say, we don’t have to.

My solution is to cook the meat on a skewer, cook the cheese and apricots directly on the grill, and then skewer them all for serving. Good, right? RIGHT! I mean, it’s not perfect. Some of the meat cooks faster because the cubes aren’t exactly the same size. And it’s important to leave a little bit of space between the cubes so that the heat gets all around. But you control the doneness far more when the kebab elements are cooked individually.

A note about haloumi: If you’ve never had this squeeky, salty cheese, please rectify this immediately. This cheese adds so much flavor and seasoning to any dish. But when it’s cold, it makes a squeeking noise when it’s chewed, which can throw off anyone with any sort of sensory issues around food. Eating it hot off of the grill or pan makes it more gooey than squeeky, which is why the cheese cooks longer than the meat in this dish.

A note on the kid-appeal of these kebabs: It’s fun to eat things off of a skewer! This dish also has plenty of salty and sweet elements with the grilled cheese and fruit, which is also appealing to kids. But for some reason, mine wouldn’t touch this. I found it too delicious not to post, so this may be one of the grownups and not the kids. But who knows? Next month, M might gobble these up. Who can say?

Grilled lamb kebabs with haloumi and apricots | Me & The Moose. Shake up your grill routine with chunks of fatty, savory lamb; melty, salty haloumi cheese; and tart, sweet apricots. #meandthemoose #grilling #lamb #kebabs #haloumi #dinnerrecipes #kebabrecipes #mediterraneandiet #pesto
Grilled lamb kebabs with haloumi and apricots | Me & The Moose. Shake up your grill routine with chunks of fatty, savory lamb; melty, salty haloumi cheese; and tart, sweet apricots. #meandthemoose #grilling #lamb #kebabs #haloumi #dinnerrecipes #kebabrecipes #mediterraneandiet #pesto

Grilled lamb, haloumi, and apricot skewers

Total time ime: 30 minutes (all active- 15 minutes of prep and 15 of cooking)
Yield: 4-5 skewers

1 lb lamb stew meat cubes
1 Tbsp olive oil
½ Tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
2 large garlic cloves, minced
4-5 medium apricots, ripe, but not falling apart, quartered
8 oz haloumi cheese, cut into 1/4-inch thick slices

Heat your grill to low.

Place the lamb cubes in a large bowl. Top with the olive oil, red wine vinegar, salt, pepper, and garlic and mix up. Let sit while you prepare the rest of the ingredients.

Cut the haloumi into 6-8, 1/4-inch slices. Halve the apricots.

Make the sauce. (See directions below.)

Skewer 5-6 lamb cubes onto sticks. Try to keep like-sized pieces together.

Bring all of your ingredients out to the grill and cook with the following timing:

  • Cook the haloumi for 2 minutes.

  • Add the lamb skewers and cook everything for 3-4 minutes.

  • Flip both the haloumi and the lamb.

  • Add the apricots, cut side down and cook everything (fruit, cheese, and meat) for 3-4 minutes.

  • Check the lamb. If it has reached an internal temperature of 145 and you don’t see any obvious rare spots, take the skewers off. If they need more time, keep them on the grill while you continue cooking the fruit and cheese.

  • Flip the apricots. Continue cooking the fruit and cheese for 2-3 more minutes.

Your aim is for medium rare meat, cheese with dark brown grill marks and that is a little gooey all over, but staying together in one piece, and apricots that are deep orange and softer, but not falling apart. If any of the elements seem to be cooking too fast, take them off!

Serve immediately.

Herby sauce
1/4 cup toasted cashews/walnuts/pistachios
1 cup loosely packed fresh basil 
10 fresh mint leaves (fairly large) 
2-3 Tbsp fresh oregano leaves 
5 Tbsp oil 
1 Tbsp lemon juice 
1/2 tsp salt 

Toast the cashews in a large skillet over a medium flame, OR in a 350 degree oven, for about 5 minutes until the nuts are lightly brown and smell aromatic.

Add the nuts and the rest of the ingredients to a food processor or blender and blend until well mixed.

Taste for seasoning and add more salt if needed.

Roasted strawberry and rhubarb butter

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.

Take me to the recipe!

If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your hipster heart’s content. But today, we’re keeping it simple by doing neither of those things.

Instead, we’re turning frozen strawberries and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter in the style of apple or pumpkin. Because why should our fall fruits and vegetables have all the fun?

I used frozen berries in this recipe because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute. Here in New England, rhubarb starts popping up in stores and markets around mid April, but strawberries aren’t ready until June.

Anyhoo, if you do use fresh berries, I’m guessing there will be slightly more juice, but they may cook a little faster. Keep an eye on the berries after about 20 minutes instead of waiting until 30 have passed.

Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.

Stay tuned on Insta for a few ways to use this butter in both sweet and savory ways!

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Roasted strawberry rhubarb butter

Active time: 5 minutes
Total time: About 1 hour, 45 minutes
Yield: 12 oz (1½ cups)

 
3 heaping cups frozen strawberries
2 heaping cups chopped fresh rhubarb (about 3 extra-large stalks chopped into 1-inch chunks)


Preheat the oven to 350.

Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.

Cook for 35-40 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy. Watch the berries closely after about 30 minutes to ensure that they don’t burn.

Let the fruit cool completely, about 1 hour.

Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but do NOT add any remaining syrup.

Blend until smooth.

Store in the fridge for up to 7 days.

Roasted strawberry and rhubarb butter | Me & The Moose. This thick, spreadable butter uses minimal effort for maximum flavor and is an easy way to use this seasonal vegetable. #meandthemoose #rhubarb #rhubarbrecipes #rhubarbbutter #strawberryrhubarb #vegan #vegetarian

Kale mac and cheese

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Mac and cheese is a perennial favorite for a reason. You can quickly make a huge batch and reheat it as needed. It’s perfect filler for lunchboxes or to whip up for dinner. And you can throw in any old proteins or veggies you have lying around. And it gets eaten. Huzzah!

Take me to the recipe!

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

So! Easter and Passover just happened/are happening. My kiddo is at the age where he asks a lot of questions about everything, the deeper the subject, the better. The other day he hit me with, “Before I was born, where was I?”

Let me be clear: He was NOT asking where babies come from. He was asking a philosophical question about personhood. He wanted to know where his “self” resided before he had a body. He didn’t put it in those words, but that was the gist.

WHAT? WHY?

As you can imagine, religious holidays are tricky for us because this kid is constantly asking questions and we don’t always have great answers. “Why didn’t the Easter Bunny come to our house” was a little easier to handle than “Am I going to die?” but it was still tough! I stayed away from talking about religion and talked more about traditions, but I know that the questions are going to keep coming and get EVEN MORE complicated as his awareness grows.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Since parenting has required so much mental gymnastics for us lately, I want to keep dinner as simple as possible. So, Mac and Cheese!

As you may or may not know, I prefer a stovetop mac and cheese to the baked kind. I feel like the baking process can dry out the sauce, which is not tasty, IMO.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

A couple of notes:

  • Do cook the kale a bit before pureeing. The more you cook the greens, the smoother the sauce will be. I only cook it for a few minutes though because I don’t want to lose too many of the nutrients.

  • Turn down the heat when making the sauce. It takes a bit longer, but will hopefully keep the milk solids from separating, which can make dairy-based sauces look curdled.


Kale mac and cheese

Time: About 25 minutes, mostly active
Yield: About 4 cups or 30 oz

1 lb small, dry pasta
1 bunch Lacinto kale, leaves stripped off of the tough center ribs
2 Tbsp butter
2 Tbsp flour
2 cups milk, divided (I used whole, but you can certainly use a lower fat variety if you like)
½ cup reserved pasta/kale cooking water
6-7 cups shredded cheese (combination of any nutty cheese like cheddar, gruyere, gouda, and Parmesan)
1 tsp garlic powder
½ tsp sea salt
Several cracks of black pepper

Cook pasta according to package directions.

While the pasta cooks, melt the butter over medium-high heat in a large sauce pan. Add the flour, stir well, and let bubble for 1 minute.

Turn the heat down to medium-low, add 1 and 1/2 cups of milk, and whisk to combine.

Add garlic, salt, and pepper to the milk and stir to combine. Let the milk heat up until there are small bubbles forming along the sides of the pan, about 3-4 minutes. Add the cheese and stir until melted, allowing the cheese sauce to bubble slowly, but try not to get the sauce too hot, about 4-5 more minutes.

Remove pasta from boiling water and add kale to that same water. Blanch for 2 minutes and remove greens to a blender. Reserve 1/2 cup of the cooking water.

Add the remaining ½ cup of milk to the green in the blender and puree until smooth, adding the reserved cooking water as necessary to puree the kale.

Add the greens to the cheese sauce and stir well. Allow the mixture to come up to a simmer again.

When both are cooked, combine 2 cups of the sauce with the cooked pasta and stir well. Add any additional toppings you might like.

Kale mac and cheese | Me & The Moose. This vegged-up pasta sauce looks green and packs a nutritional punch, but tastes like cheese. #meandthemoose #macandcheese #kale #greensauce #kidfood #dinnerrecipes #vegetarianrecipes

Rainbow Chard Galette

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

This Rainbow Chard Galette is so good (I mean, there’s cheese and puff pastry, what’s not to love) and a serious show stopper for your Easter feast (or any day, really).

Take me to the recipe!

OVENS, amiright? It recently occurred to me that the real secret to successful baking is knowing your oven well. I mean, measuring and experience and bringing things to room temperature and patience are also important, but seriously, if you know that your oven runs hot or cool or that it has uneven spots, you can really up your baking game.

As you can tell, I’m still adjusting to our oven even though we’ve lived in our current house for almost two years.

Luckily, I’ve found that store-bought puff pastry is fairly forgiving. As long as your filling isn’t too wet and the oven is at least 400 degrees, you’re pretty safe.

Which makes this easy galette a reliable option for your holiday table.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

A couple of notes:

  • I like to rip the greens off of the stems and then arrange the stems in a way that flexes my OCD muscles. HOWEVER, you can opt to chop everything together to save time and that’s perfectly acceptable.

  • Roasting garlic makes the flavor mellow and mild, which I like here because it lets the chard sing. But if you like a stronger garlic flavor, chop the cloves and saute them with the spring onions and greens instead of roasting. Or you can do half and half.

  • This galette really needs salt. I salt at the beginning and end of wilting the greens and then finish with some more salt. I like salt. If you don’t, I urge you to salt at the beginning and end of wilting (and taste test to make sure it’s not too much) and then skip the final salting rather than waiting to add salt at the end.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Rainbow chard galette


Time: 50-60 minutes (about 30 minutes active time, depending on how intense you get about arranging the chard stems)
Yield: 9 medium pieces

 

4 large garlic cloves
2 Tbsp olive oil + more for roasting the garlic (about ½ cup)
2 large spring onions (white/purple and green parts), chopped (about 1 heaping cup) sub scallions if necessary
10 cups chard leaves, measured after chopping, lightly packed (about 2 medium bundles)
2 tsp balsamic vinegar
1/4 tsp kosher salt (a few big pinches)
A few cracks of black pepper
1 cup ricotta
3/4 cup nutty cheese like gruyere or aged Gouda, shredded
1 puff pastry sheet
1 Tbsp roasted garlic oil (from earlier roasted garlic)
1 egg, whisked

Preheat oven to 425.

Smash four garlic cloves (no need to remove the skin) and place in an oven-safe ramekin. Add enough olive oil to cover the garlic. Cook in the oven for 6-8 minutes, or until you start to smell garlic and the cloves are fork tender.

Meanwhile, heat 2 Tbsp olive oil in a very large skillet. Add the spring onions and sauté until translucent and fragrant, about 2 minutes.

Add the greens and a large pinch of salt. Cook until wilted, about 8-10 minutes.

Add the balsamic vinegar, another large pinch of salt, and a few cracks of fresh black pepper and stir a few times.

Once wilted, place the onions and greens into a large bowl. Add the cheeses and roasted garlic. Mix well.

On a floured surface, roll out the puff pastry dough to a thickness of 1/8th to 1/16th of an inch (about 1/3 bigger than original packaging). Move the dough to your sheet pan.

Spread the greens and cheese on the puff pastry, leaving a 1-inch frame. Fold the bare edges over onto the greens and cheese mixture.  

Arrange the chard stems in your desired pattern.

Brush the chard stems with 1 Tbsp roasted garlic oil.

Brush the lightly beaten egg over the visible parts of the pastry crust.

Bake for 18-20 minutes or until the bottom and the edges are golden brown.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes