Pork Recipes

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.

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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.

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Ingredients:
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
Mayo

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

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Spread the Dijon mustard over the chicken

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Top with bacon chunks

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

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Spread mayo on Romaine lettuce leaves, then add tomato

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

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Enjoy!

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Zucchini Pizza Boats

This recipe is similar to others I have posted, like Zucchini Pizza Bites or Eggplant Pizza Boats. The point is, even with the same ingredients, you can change up the recipes to make them “new!” I happened to get these zucchini at a farmer’s market here in Maine this week, and my first thought was “pizza!” Since I was making this for another family, and it would be kept in their refrigerator until they were ready to eat it, I decided to make boats rather than the bites that I usually do.

Ingredients:
2 thick zucchini (pick ones that are relatively straight, so they cut easier!)
1 cup tomato sauce (or pesto, if you’d prefer a pesto sauce pizza. Recipe for pesto HERE– just cut the oil in 1/2 for pizza sauce)
1 1/2 cups shredded cheese
Any toppings you like- this recipe contained nitrate-free, local pepperoni slices

Steps:
Preheat oven to 400 degrees F
Cut the zucchini in half, as pictured
Take a spoon and hallow-out the middle of the zucchini, leaving the ends in tact
(See picture, below)
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* Keep both ends in tact, or your sauce and cheese will ooze out of your pizza boat as it cooks! *

Top with sauce
(I also like to put my toppings under the cheese, so my cheese gets nice and brown and the veggies/spices/meat flavors the sauce!)

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Top with cheese and any other toppings you choose

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Bake at 400 degrees for 25-30 minutes, or until your cheese is golden brown

 

Enjoy! 🙂

Chicken Pizza Casserole

For me, the best part about pizza is the sauce, cheese and pepperoni! So why not just make a meal with those three ingredients, and throw in some organic pastured chicken thighs for some added protein? Kids love this dish, especially if you call it “Chicken Pizza Casserole!”

Ingredients:
2 lbs. pastured chicken thighs (boneless are easier to use)
2 cups organic tomato sauce
(Any additional seasoning to add to tomato sauce- I used Italian seasonings and garlic powder)
A handful or so of sliced/chunked nitrate-free pepperoni
2 cups grated mozzarella cheese

Preheat oven to 400 F
Place chicken in a casserole dish large enough for single-layers of chicken thighs

Raw Chicken Keirsten's Kitchen

Add pepperoni slices/chunks evenly over the chicken

Raw chicken and pepperoni Keirsten's Kitchen

Mix spices and tomato sauce together and pour over the chicken and pepperoni

tomato sauce, Italian seasonings and garlic for chicken pizza casserole

Ingredients for chicken pizza casserole

Spread the shredded mozzarella over the sauce

covered in cheese

Bake at 400 for approximately 45 minutes

Enjoy!

Keirsten's Kitchen Chicken Pizza Casserole

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…

Ingredients:
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)

Cover

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

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Remove from the pan

Add avocado to your plate

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*Pictured: added hot sauce

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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

JG-FP-TR3-2-1 Top10Cookies-2012 Top10Drinks-2012 Top10IceCreams-2012

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!” 
Keirsten Alana; Keirsten’s Kitchen 

Click HERE to get your copy!

Top100-2012

Bacon-Wrapped Dates

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

Ingredients

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

dates

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!

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