Everything Tastes Better with Bacon…

Dijon Chicken Club Wraps

Chicken club sandwiches are delicious. This, I cannot deny! The bread, however, is replaceable. I use Romaine lettuce leaves as “boats” or wraps for this recipe and they work perfectly. Plus, they give this recipe the clean, crisp crunch that toasted bread or lettuce would give the conventional sandwich.


I use bacon ends in this recipe because they are often thicker than bacon slices. Since you’ll be baking the bacon with the chicken thighs, you don’t want to use thin bacon (it will overcook!) Plus, bacon ends are usually less expensive in both a grocery store or at you local farm.


2 lbs chicken thighs (boneless works best)
Few pieces of bacon ends, cut into chunks
Approximately 1/2 cup Dijon mustard
1 large tomato, sliced
2 heads of Romaine lettuce

Preheat your oven to 400 degrees F
Lay the chicken thighs on a baking sheet, single layer


Spread the Dijon mustard over the chicken


Top with bacon chunks


Bake at 400 for approximately 25 minutes, or until the chicken is cooked thoroughly


Spread mayo on Romaine lettuce leaves, then add tomato



Slice the chicken and add strips to the wraps
Add a couple of bacon pieces




Bacon, Burger and Eggs

Bacon, burgers and eggs, all in one pan! Sometimes I just don’t feel like doing the dishes… so I have learned to either wait until my boyfriend gets home to do them (hey, I cook, he cleans, right?) or I cook it all in one pan. This one was easy and delicious! And a quick clean-up! You’ll need a big pan…

6 strips of bacon
1 lb ground beef made into burgers
2 eggs
1/2 onion, cut
1 avocado
herbs/spices you prefer (I used everything in my refrigerator at the time, basically- sage, cilantro, parsley)

Cook the bacon and onions over medium heat for a couple of minutes before adding the burgers to the pan (no need to add oil or butter, but you can if you prefer)


Flip the burgers once cooked to desired wellness, continue to cook for a couple of minutes before adding anything else to the pan

Push the bacon and burgers to one side, leaving some fat in the other half of the pan

Crack the eggs and cook in the bacon/burger fat, adding any spices to the entire pan

Cover and let cook for a minute or two


Remove from the pan

Add avocado to your plate


*Pictured: added hot sauce


Eat and enjoy!

FastPaleo’s Top 100 of 2012!

1255.FP_Cookbook_Ads_Wide_Skyscraper_featuring_v1Keirsten’s Kitchen was featured in Fast Paleo’s Top 100 of 2012! In this eBook, you will find the top 100 recipes posted on www.fastpaleo.com, with contributions from some of the most popular Paleo/Primal websites, including the following:

Things My Belly Likes
GROKette’s Primal Musings
The Domestic Man
What I Gather
The Unrefined Kitchen
Carmen Eat Joy
Kate’s Healthy Cupboard
Sex Food & Kettlebells
Betty Rawker
Cavegirl Cuisine

…And much more!

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Keirsten’s Kitchen in FastPaleo’s Top 100 of 2012!

Recipes include:

Stews, soups, breakfast recipes, crock pot recipes, chicken, seafood, beef, pork, desserts, salads, vegetable dishes and more!

Purchase of this eBook includes 4 FREE eBooks!

Fast Paleo’s Top 10 Muffin Recipes of 2012
Fast Paleo’s Top 10 Cookie Recipes of 2012
Fast Paleo’s Top 10 Smoothie and Beverage Recipes of 2012
Fast Paleo’s Top 10 Ice Cream Recipes of 2012

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That is 140 TOP recipes from Fast Paleo for $14.97!

Here is what some Paleo/Primal folks are saying about the book:

“The most important thing when implementing any nutrition strategy is sustainability. When we feel deprived of our favorite foods we are tempted to go back to our old unhealthy ways of eating. This is why I love FastPaleo. With a 2,500 collaborative recipe database, which mind you is growing daily, anyone who wants to make healthy eating a permanent lifestyle change, has all the tools necessary. There is no shortage of culinary creativity and with the right combination of healthy ingredients, it is possible to still eat your favorite foods, like pizza, enchiladas, wings, pancakes, even sweets and treats, like cookies and cake, without guilt. FastPaleo Top 100 along with the four mini e-cookbooks is the fast track to the best recipes found on FastPaleo. It is a must have, whether you are an e-book junkie, a real food junkie or just starting on this real food journey.”
Vanessa Romero; Healthy Living How To 

“Many thanks to James and Ute for compiling such a great list of quick and awesome recipes. I am grateful to have been included in their selections with Big Tim’s GROK Pot Pulled Pork recipe. There are so many awesome recipes on FastPaleo.com to pick just 100 had to be a daunting task. To have a book such as this where it is user created, makes it unique and always creative. We are always looking for ways to come up with new dishes, and to have so many wonderful Paleo people living a healthy lifestyle show off their creations is just a pleasure to see how people can take simple ingredients and create wonderful and surely flavorful dishes. Thanks again for including me, and continued successes to you and your wonderful book and site!”  –“Big” Tim Swart; Big Tim’s Primal Journey

“This ebook truly incorporates the greatness of 2012!  Fast Paleo’s contributors never cease to amaze me with their talent and sheer devotion to healthy living.  This compilation is no exception — whether you’re looking for support or just love beautiful pictures of food — this is a must-have companion.”
Jennifer; The Paleo Prize 

“Fast Paleo’s Top 100 of 2012 has the widest variety of recipes all in one place! The recipes come from all different Paleo/Primal cooks, all with different strengths, styles and Paleo philosophies. This collection is prefect for any Paleo-goer, from the beginner to the avid Paleo enthusiast!” 
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Click HERE to get your copy!


Bacon-Wrapped Dates

8 slices of bacon, cut in half
5-6 dates
2-3 oz goat cheese
3 sprigs fresh rosemary


Preheat the oven to 375
Remove the pits from the dates
Separate the dates into 3 pieces


Put a few pieces of rosemary in each date, as pictured

dates and rosemary

Add goat cheese, as pictured

dates rosemary goat cheese

Cut the 8 bacon slices in half
Wrap each goat cheese-filled date with 1/2 slice bacon
Hold together with a toothpick

raw ready to bake

Bake at 375 for 17-20 minutes, depending on how well you like your bacon cooked
Allow to cool for a few minutes before removing from the pan

cooked dates 3

Serve and enjoy!


Bacon and Jalapeno Chard

1/2 lb raw bacon, cut up into pieces
2 medium jalapeno peppers
1 large bunch Swiss chard (or rainbow chard, etc.)
1 Tbsp butter

Saute the bacon and butter over medium until it is 3/4 the way cooked
While the bacon is cooking, dice up the jalapeno peppers (you may want to use gloves if dicing by hand, or just use a food processor)

Add the jalapeno to the bacon and turn to low heat
Allow the jalapeno and bacon to cook together for approximately 3-5 minutes

bacon and jalapeno

While the jalapeno and bacon are cooking, break up or cut the chard into pieces
Add the chard to the bacon mix

bacon jalepeno and greens

Cover and cook over low heat for 5-7 minutes

Remove from heat and let sit a minute or two before serving

close up

Bacon and Goat Cheese Stuffed Mushrooms

1 quart whole mushrooms
2-3 oz of goat cheese (herbed is delicious!)
3-4 strips of bacon

Prepare the bacon so it is 90% cooked to the way you like it
(I like to bake the bacon at 375 for approximately 10-12 minutes, depending on how thick the bacon is)

Cut up the bacon and mix with the goat cheese

Remove the stems from the mushrooms, as pictured


Stuff the mushrooms with the goat cheese and bacon mixture

Bake at 400 for 12-15 minutes

stuffed mushrooms



stuffed mushroom close up

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