I warmed it all together in a pot for my solo dinner tonight.
Rutabaga, braised in beef stock with browned onion and bacon, thyme, and bay. A wrap with chicken breast inside, which I pan seared and finished in the oven (for probably a little too long).
Two pounds of ground beef, about a third of a pound of bulk bacon, diced fine, and 1 1/2 teaspoons of salt, plus a few shakes each of garlic powder, onion powder, and a pepper blend. Makes six generous burgers.
I bake chicken thighs almost every week. It’s our favorite part of the bird. I used to buy whole chickens, because even chicken stock is more popular around here than white meat, but days later, we’re still fighting like tired children over who has to eat the breasts, unless I’ve been smart enough to bake the whole bird for company. Everyone likes the breasts except us. Continue reading