Tag Archives: keirsten’s kitchen

Celery Root Fries

Celery root is something that I had never thought to purchase, mostly because I had no idea how to prepare it. I have purchased this root vegetable several times now, and have made salads, mashes and added it to soups and stews. Celery root can be eaten raw or cooked. I have more recipes to post soon using celery root in a few different ways. Stay tuned!

I asked a question on facebook fairly recently about foods that parents wish their kids would eat, and some wrote in and said that they wished their kids would eat more root vegetables. So, I figured, if it can me made into a fry, it would have a better chance at being consumed!

This was a quick, experimental recipe that yielded two thumbs up from my neices and nephews, who are mostly open to trying lots of new things, especially if they are made in Keirsten’s Kitchen! We sometimes pretend that my kitchen is a restaurant where they can order the food and eat it in my living room. They love it.

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Maple Chicken Salad w Roasted Carrots

Lately, I have been into making all sorts of roasted vegetables. One of my favorites has been roasted carrots. Quite simple, really- just carrots, oil, cinnamon, sea salt and cayenne pepper.

I had some Maple Mustard dressing from Steve’s Paleo Goods, as well as some leftover chicken thighs in my refrigerator. I threw these over some raw spinach to make a quick salad and was quite pleased at how delicious the carrots were with the pairing of maple, mustard and greens.
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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




Ginger Thai Chicken

2-3 lbs. chicken thighs, cut into chunks or bite-size pieces
1/2 cup Greek yogurt
1/4 cup tomato sauce (can also use ketchup or tomato paste)
1 Tbsp hot sauce (THIS hot sauce is gluten-free and contains ONLY peppers, vinegar and salt)
6-7  garlic cloves, chopped
2 Tbsp fresh ginger, chopped
1 bunch cilantro, chopped
2-3 onions

Chop and saute onions until they begin to brown

Mix the onions with all other ingredients, including the pieces of chicken thighs
Pour into a casserole dish

Bake at 425 for 30-35 minutes

Enjoy! : )

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