Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway

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If you haven’t heard me talk about Sir Kensington’s yet or seen their amazing products in stores, well, I’m sure you will soon. This brand is exploding as people are noticing how great their condiments are. They use simple ingredients, no canola oil, and no high fructose corn syrup. Just simple, real ingredients. It’s made my life much easier when it comes to making chicken salads with their mayos or dipping my homemade sweet potato fries in their ketchup.

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This isn’t even all of their products! How awesome is their packaging? Awesome.

And they just released a new product!! Two new mustards! Which are delicious. So Sir Kensington’s and I decided to pair up to bring you a delicious recipe AND a giveaway to celebrate the release of their mustard and the release of my new cookbook, The Paleo Kitchen. Yep, two giveaways in one week. I’m cray.

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Want to know what the giveaway is?? It’s really easy to sign up. And three people will win a variety pack! This is what you need to do to win a variety pack thanks to Sir Kensington’s:

  • Leave a comment below this post (remember to only post once. some comments will not post right away) about what you would make with Sir Kensington’s new mustard! I came up with this recipe, now it’s your turn to be creative! It could be a crazy dessert, something for breakfast, or even a snack. Really whatever. Just be creative. The three most creative people will be chosen and contacted through the email that is embedded in the comment. 

This giveaway will end Thursday May 22nd, 2014 at 11:59pm CST so enter NOW. Don’t try to do it later. NOW! It will be over before you know it! Open to only USA and Canada residents.

Be sure to head over to Sir Kensington’s Facebook Page AND Instagram as well to sign up!  We want to get as many comments as possible!

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Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway

  • Yield: 2 1x
Scale

Ingredients

  • 2 filet mignon
  • 4 pieces of bacon
  • 1/8 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 tablespoons Sir Kensington’s spicy brown mustard
  • 1 tablespoon raw honey
  • 1 tablespoon orange juice
  • goat cheese, to garnish (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.
  3. Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.
  4. Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.
  5. While the meat is in the oven, mix together mustard, honey, and orange juice.
  6. Top cooked filet mignon with goat cheese then pour sauce over each filet.
  7. Do not eat the toothpicks. That may be uncomfortable.

PaleOMG Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington's Giveaway

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You May Also Like:


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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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372 thoughts on “Honey Mustard Bacon Wrapped Filet Mignon + Sir Kensington’s Giveaway”

  1. I’m smoking a grass fed, spice crusted beef brisket next week to have Montreal smoked meat…gotta have that with a grainy mustard!

  2. I would definitely make some Well Fed mustard brussel sprouts with that mustard.

    Their ketchup is redonk good!

  3. Juli, you are totally cray! Thanks for being soooo generous! please pick me! 🙂

    p.s. HUGE fan of your site/IG!

  4. Um, what wouldn’t I do with these mustards? I LOVE MUSTARD. I put it on my fries over ketchup, and people think I’m a big weirdo. I would slather these bad boys on burgers, fries, lettuce wraps, you name it. I’d probably make a whole bunch of paleo mayo and go to town with that, too. Seriously, so addicting. On that mayo note, I would definitely use this mustard to spice up my famous horseradish-infused deviled eggs recipe. So I guess I have no creative ideas, but rest assured, Sir Kensington would be put to work. 😉

  5. Oh my, I really want to try your recipe of the bacon wrapped filet mignon so my brain is not working to come up with something creative!

  6. duh, i didn’t post what i would do with the prize – i would totally add it into a burger or meatloaf – who says ketchup should have all the fun?

  7. Sounds delish! I would make a homemade honey dijon mustard sauce- perfect for dressing a salad (with tons of bacon and avocado) or for dipping some sweet potato fries!

  8. sharon meagher

    I am not creative enough to make my own recipe, but i would definitely try that or some of the others posted.

  9. Cathy from St Louis

    I love the Sir Kensington products I am just having a hard time getting them. The spicy brown mustard would be great with roast beef.

  10. Deviled eggs!!!! Not very creative, I know. Womp, womp. but I have a 4 year old who would love this mustard on his Applegate hot dog!! 🙂

  11. i LOVE mustard. I’m thinking a good recipe would be over boneless pork chops dipped in egg, pineapples on top and baked in the oven for about 45 minutes.

  12. Lauren Beasley

    The best Southern Deviled Eggs ever! Sir Kensington’s Chipolte Mayo, scallions, egg yolks, salt/pepper, and sprinkled with paprika stuffed inside the boiled egg whites. It’ll be a hit at family reunions this summer!!

  13. One of my favorite dishes I’ve ever made was a hodgepodge cold salad of things from my garden – roasted golden beets, green beans and red onions with a balsamic mustard dressing. It was soo good!

  14. Last night I just made an AHMAZING Pecan and Coconut crusted pork tenderloin! Absolutely delish but it need alittle something more to add some oomph to it. I would use the Kensington dijon to use it as a thickening base and add some amazing flavor before cooking it in the oven. Can you imagine the smells. I am drooling now. Great all over my outfit. Drool stain.

  15. SPICY CUBAN PORK “SANDWICH” … Cuban sammies are my favorite! I’d take your Cuban Pork Burger recipe and jazz it up with some ham, pickles, LOADS of mustard (I love mustard!) and maybe a slice of good cheese 😉 YUM! Thanks for all the giveaways this week! 🙂

  16. These are awesome! I’ve never heard of them but will be trying them for sure! I’d make my favorite chicken salad (roasted, chopped chicken mixed with mayo and honey, add in some red grapes and walnuts and top with blue cheese.) I also love spicy mustard with thick-cut rosemary sweet potato fries. YUM!

  17. I would make honey mustard cakes!!! I have a little man and things need to be easy to carry and eat on the go! Yum yum!!!

  18. Mustard is awesome! There is this delicious meal that uses chicken, bacon, mushrooms and shallots and is drizzled with a sauce that consists of dijon mustard, raw honey, cococut oil and lemon juice. It is super simple and so yummy!

  19. I love making big batches of chicken salad to eat throughout the week, and I recently made one with spices to mimic the taste of ranch dressing. I’d love to use Sir Kensington’s as a base instead of making my own mayo! I’d whip up some ranch-y chicken salad, put it on top of cucumber slices, top it with sliced almonds, and BAM! fancy appetizers!

  20. I would make a creamed-mustard spinach sweet potato hash with ground meat! Mmm 🙂 I absolutely love mustard…I seriously will put a scoop or two on a piece of lettuce and call it a snack.

  21. Dijon is a kitchen staple!
    I can’t wait to try this product from your reviews and I can’t find it in my Whole Foods yet :/!
    + lemon juice = baked chicken
    + balsamic = rack of lamb
    Or the easiest is to just spread it onto salmon and bake! My 4 yr old will eat all of the above so they are on serious rotation in my house!

  22. I would mix the dijon mustard with brown sugar and maybe a pinch of cayenne into a paste then rub it onto thick cut bacon, bake it until crisp and use that bacon on EVERYTHING

  23. thinking a marinade /thick dressing for some roasted chicken + sweet potatoes.

    thanks, ps. now I’m starving 😉

  24. Brittany Ebersole

    I know this seems super lame and uncreative but my FAVORITE FAVORITE snack is taking smoked deer sausage that my dad makes (as in he killed/skinned the deer, made the sausage, and smoked it all by himself) throw it in the skillet/BBQ pit for a bit, then dip it in mustard. I LOVE the combo of flavors. Smokey, savory, and then the mustard comes in like BOOM.

    … I’m crazy for getting that excited about deer sausage and mustard as a dipping sauce but hey, you asked 😛

  25. Plan to smoke some pork shoulder and use the mustard to make a South Carolina BBQ sauce for it. Roasted Brussel Sprouts with bacon and spicy mustard to pair with it.

  26. I see that pretzel on the mustard label and now I REALLY want to dip a giant, grain free soft pretzel into that mustard!! I would 100% come up with a grain free pretzel recipe just for this mustard!

  27. This sounds amazing!! I would make chicken salad with the Dijon mustard with dried cranberries and sliced almonds:) with the spicy brown mustard I would make a steak Diane paleo version sauce over zucchini noodles!!

  28. I love mustard mixed into the meat of my burgers. Definitely not the most creative recipe, but I’d love to try adding the spicy brown mustard to a burger topped with carmelized onions and avocado (maybe some sun dried tomatoes) and wrapping it up in a lettuce wrap. That always hits the spot!

  29. I have loved Sir Kensington’s since they graced my Whole Foods mayo shelf about a year ago. Soooo so good. I love making quick lunches/snacks with ham,swiss, and tons of arugala or other lettuce. Pairing it with the mayo was good, but now with SK’s dijon and brown mustards?!!! whaaaaaat, they are going to be so good!!! Arugala, smoked ham and a slice of raw swiss with a smear of SK’s dijon mustard sounds like a dream. Especially when I’m in a bind for time!!!

  30. First, I would sauté butter,onions, and bell peppers with MUSTARD. Then add bratwurst and cook till browned and juicy. Then top my cooked bratwurst with sauerkraut, onions and peppers with more MUSTARD. Then eat and dip in more MUSTARD.

  31. Baked chicken thighs marinaded in dijon mustard, cilantro, jalapenos, olive oil and tons of lime juice is a seriously delicious, easy weeknight meal.

  32. Baked chicken thighs marinaded in dijon mustard, cilantro, jalapenos, olive oil and tons of lime juice is a seriously delicious, easy weeknight meal.

  33. Rebecca Watson

    I’d smoke a pork shoulder until it fell apart and then make a mustard-vinegar bbq sauce to go with it.

  34. Oh, wow! I would make a broccoli slaw salad. I have been leaving out the mustard, but there is nothing quite like the original recipe with mustard included! Yum!

  35. Nicole Wilkins

    We make plantains as our bread and would love a new mustard to spread on with some yummy smoked butt.

  36. Sir Kensington’s Chipotle Ketchup is just BEGGING to be glazed over a mixed grill of chicken and steak. I’d compliment the flavors with added cumin and garlic. I’d also make a green apple jicama slaw with Sir Kensingtons Mayo with added lime and cilantro.

    OH HELLS YES.

    PS: CANNOT wait for the new cookbook! Also, please rub Jackson’s tummy, because he looks like a supreme snuggler.

  37. Really excited about starting out new with paleo and looking at all the recipes with mustard – this seems like a no brainer!!

  38. I am often made fun of the way I eat mustard with everything, and am considering moving out west to have access to schtuff like Sir Kensington’s in my local stores. In addition to putting mustard on all of the things, like fries, or cold cut lettuce wraps, and even pickles (no judging here) my favorite is Mustard and Honey Bacon Wrapped Chicken Breasts. Mix up the mustard (any of those flavors will be perfect) honey and apple cider vinegar to make a sauce, dip the bacon wrapped chicken, bake, add more mustard, and devour.

  39. I’d make some paleo crab cakes (using sir kensington’s mayo and mustard, egg yolks, yellow onion, hot sauce, tarragon, old bay and crabmeat) and put them over a bed of lettuce (or into a lettuce wrap) and spice up some sir kensington’s mustard with a jalapeno and marry the two together!

  40. My mom makes a homemade mustard balsamic dressing for every salad we eat ever – oil, balsamic vinegar, fresh chopped or crushed spices, salt and pepper, and dijon mustard! shake in your blender bottle (how easy!) and eat on salad. and with meat. and sweet potatoes. the list goes on!

  41. Kate Ransdell

    Hmmm, I’d make a brined pork loin with apple cider vinegar, a little honey, some mustard seeds, thyme, salt & peppercorns and bay leaves. After brining, I’d grill it and serve with a Maple Syrup-Dijon mustard glaze. Oh, or maybe a shrimp-stuffed avocado with a Dijon mustard vinaigrette. Or maybe a spinach salad with a warm bacon-mustard vinaigrette. Oh, the possibilities are endless …! WooHoo!!

  42. YUM! I would make my signature ham marinade using Sir Kennsington’s spicy brown mustard. Here’s a listing of ingredients for the ham marrinade: fresh orange juice, Sir Kennsington’s spicy brown mustard, dark molasses, horseradish, ground allspice, and cayenne. Let the ham swim and be happy in this mixture for 24 hours! So good!

  43. I have recently discovered a love for turnips. I am envisioning a turnip-turkey burger that is a mix of shredded turnips, ground turkey, and Sir Kensignton’s spicy brown mustard. *drooling*

  44. I would marinate my chicken in it. The dijon with honey and then sautee onions and broccoli with the chicken.
    YUM! I WANT!!!!!
    and I would probably eat it with homemade plantain chips 🙂 or sweet potato fries dipped in the mayo or ketchup.
    Totally going to whole foods this weekend to buy it

  45. I am often made fun of the way I eat mustard with everything, and am considering moving out west to have access to schtuff like this in local stores. In addition to mustard on fries, cold cut wraps, pickles (no judging here) my favorite is Mustard and Honey Bacon Wrapped Chicken Breasts. Mix up the mustard (any of those flavors will be perfect) honey and apple cider vinegar to make a sauce, dip the bacon wrapped chicken, bake, add more mustard, and devour.

  46. mmmmm I love love love ketchup and mustard and anything that is condiment realted! That’s weird – but I can’t be the only one. Right?

  47. Chicken breasts or thighs coated with spicy brown mustard (maybe with a little honey) then rolled in crushed pecans and baked, served with green beans in a dijon mustard vinaigrette!

  48. I would make my broccoli and cauliflower cold salad. Drizzle it with Sir Kensingtons grainy mustard and top with some BACON bits. Holy Yum. We love your recipes here in NS, Canada!

  49. I would use it to coat a crown rack of lamb before rolling it in crushed macadamia nuts and roasting. YUMMMMM!!!

  50. Tracey Powell

    I would make a peppercorn mustard crusted Bison steak with caramelized onions. I use the spicy mustard and then use the ketchup for some sweet potato chips.

  51. This might sound weird, but I would like to try the pricy mustard in a lemon cake batter. A pastry chef friend swears it works and that by baking the mustard with something sweet, magic will happen. I can’t wait to try~!

  52. One of my favorite mustard dishes is made by mixing mustard, maple syrup, and rice wine vinegar to make a sauce and then cooking chicken thighs in it. Yummo!

  53. I LOVE mustard! I just bought some maple mustard from a local shop.

    With this mustard, I think I’d be a bit naughty and grill some hot dogs and add relish and the mustard but use a pretzel bun!

  54. Kim - Paleoschmaleo

    Cabbage and Corn beef Roll up with Mustard just dripping all over!! 🙂 Great now I want corn beef..
    xoxo KIM

  55. I have to confess, everyone’s recipes sound so fabulous….I’d probably just dunk chunks of roast chicken, avocados or cucumbers into these incredible mustards or…just eat a spoonful!!!!!

  56. OMG…these look awesome! I’m really new to the whole Paleo thing. New as in I still haven’t totally started, but have been making small changes over the past few weeks. I recently found your blog and am on my way to convincing my husband about going Paleo…or at least “not strict Paleo”. My biggest concern is condiments, but it looks like I could use this on EVERYTHING! I make these phenomenal mustard and honey glazed pork chops and I’m looking forward to trying it with these mustards!

  57. Ok for some reason in late May I’ve been feeling like making fall recipes, (seems I always want what I can’t have) so here goes:
    Warm butternut squash salad: dice butternut squash and coat with ghee, a bit of maple syrup, salt and pepper-roasted until golden, then put over a bed of arugula, goat cheese, pecans, and caramelized shallots. Dress with a fall vinegarette- apple cider vinegar, a bit of maple syrup, olive oil, garlic powder, salt, and, most importantly SPICY BROWN MUSTARD to give it a kick in the gonads. Served with roasted chicken thighs, coated with a mix of honey, spicy brown mustard, and ghee.

  58. A take on crab cake eggs benedict. I would use the Sir Kensington mayo and spicy brown mustard in the crab cakes as well as folding a little Sir Kensington dijon mustard into the hollandaise sauce at the end. On the side, a little sweet potato hash with Sir Kensington ketchup for dipping! This dish could be served for Breakfast/Brunch or even for lunch or dinner…Yum!

  59. Man-Pleasing Chicken! I know, I know… what a ridiculous name! I promise you, it is awesome and a staple in my recipe arsenal. Take bone-in, skin on chicken thighs and place in a casserole dish with a little olive oil. Make a sauce using Sir Kensington’s Dijon Mustard, Natural Maple Syrup, Salt, Pepper, some Cayenne if you like, and a tablespoon of apple cider vinegar. Pour on top of the chicken, and you’re done! Bake in the oven until chicken is cooked through. Must try!

  60. First off.. bacon and filet mignon, I have died and gone to heaven! I am making this tonight!

    Okay now on to the recipe creating… Have you ever had the honey mustard pretzels from Snyder’s? Those things are like crack… and the absolute shit. I would totally make some homemade honey mustard paleo pretzels… and then probably eat them all in one sitting, but let’s be real here, I would still be standing from taking them out of the oven 🙂

  61. fancy deviled eggs yo. add the dijon mustard with some paleo-mayo, egg yolks, chopped olives, a splash of olive juice (from the jar of olives) and salt n peppa (the seasoning, not the pop group) assemble per the norm and top with a sliced olive. works best with green unstuffed olives, but hey… whatever floats yer boat.

    also, i’d put the dijon mustard in paleo bbq sauce and slather that ish on everything!!

  62. i really love sweet potato fries with grainy mustard- a good balance of sweet and spicy. i would make that!

  63. Mix together Sir Kensington’s Dijon Mustard + Avocado + Lemon Juice + Olive Oil & then mix sauce into some Zucchini Pasta or some Roasted (and chilled) veggies for a creamy delicious veggie dish! Before serving top with some Cilantro, Sea Salt & Pepper!

  64. I LOVE MUSTARD!! I eat it with everything. It is my go to condiment. Your recipe looks amazing. I’m gonna have to try that. I might do a piece of mustard glazed salmon with this though.

  65. Mustard is my life source. I eat it by the spoonful.

    The mister and I frequently do sushi nights with our friends, so I would probably make some sort of dijon/wasabi/tamari sauce for dipping or a dijon wasabi mayo for on top of the rolls.

  66. You can’t go wrong with a Cuban sandwich. Make a bun out of coconut flour then add some ham, pork and Dijon mustard.

  67. I would plan to use the Dijon mustard to make Dijon Glazed Salmon Packets with Veggies (coat salmon with a mixture of mustard, sea salt, pepper, fat of choice, and lemon juice) while I am camping this summer, or on the barbecue at home! We have amazing local Salmon from the Monterey Bay…that reminds me, off to the fish market today!

  68. Mmmmmm I would make a cajun-ish chicken ‘sandwich’. Marinate the chicken in SK spicy mustard, olive oil, lemon juice, garlic, and a splash of coconut aminos. Sprinkle salt, pepper, and old bay before grilling. Top with more mustard (obviously), bacon, arugula, and avocado.

    ….drooling

  69. I am not creative, darn! However I do have these orange pork bites with mustard that you marinade and then throw under the broiler for about 5 to 8 minutes (super fast) and voila! I hate mustard, but these bites are delish! That’s what I would make 🙂

  70. My favorite breakfast omelet enjoys fresh country sausage with chives and green peppers…..and my taste buds will go over the top with Sir kensington spicy brown mustard ! what a way to start off my day.

  71. If there was any left after slathering it on a spoon and eating it directly from the jar (I’m cool), I would make a nice mustard/balsamic/walnut glaze to pour over some brussel sprouts.

  72. Mmm mustard, the great briny equalizer. I love mustard almost as much as I love kittens and facial hair on my husband. I would first concoct a honey mustard smoked salmon breakfast scramble with mustard/dill roasted red potatoes. For lunch, a spinach salad with mustard balsamic vinaigrette and a scotch egg with a ground pork, mustard, and shallot meat mixture. For a mid day snack, honey mustard candied bacon! And lastly, an elk meatloaf “cupcake” frosted with mustard laced mashed potatoes, and prosciutto wrapped, mustard roasted asparagus. Oh and possibly for desert I’d crumble up some honey mustard bacon on a grilled peach with some chilled coconut cream. Yahtzee!

    PS: much love for you Juli, keep on keepin on. Joe Dirt style.

  73. I would make pan seared pork chops and use the mustard to make a creamy mustard sauce with coconut cream! I think that would be delish. Asparagus and cauliflower rice on the side to top it off!

  74. Pork sliders with green apples, sage and Sir Kinsington’s mustard, avocado on top, served with dijon mustard sweet potato fries (Sir Kinsington’s of course).

  75. Katrina Foglia

    I can’t wait to try this mustard! I’m new to paleo, inspired by following Julion IG. I can’t wait to smother salmon in Sir Kensingtons!!!

  76. OMG, I see steak bites w/caramelized onions & sliced blue cheese wrapped in bacon coming out of this little goodie giveaway! Thank you! EVERYTHING we’ve tried from your blog is f-ing out of this world fantastic!! I ordered both of your books yesterday! WHAT?! I’m kind of a fan.

  77. I’d slather some brined bone-in center cut pork chops with dijon then sprinkle with fresh chopped rosemary, garlic powder, onion powder, salt, and pepper. Then I’d grill the chops (direct heat to sear then indirect to finish) until they reach 135 degrees on the grill and let them rest for 10 minutes off of the heat to finish the cooking. I’d serve the chops with some homemade unsweetened applesauce and some delicious grilled broccoli (seasoned with a mix of garlic and chili powders). I can almost taste the meal as I type…annnnnd…I’m drooling.

  78. Wow, this recipe looks delicious! I love to use mustard on sandwiches. I also use it as part of my breading process for baked crispy chicken. Yum!

  79. I’ve been craving egg salad so I would mix the mustard with homemade mayo, paprika and chives to make deviled egg salad 🙂

    also as a snack I’ve been eating apple slices wrapped in ham slices (weird but really good) and the mustard would make an awesome dip for my snack!

  80. I would make a dressing using the mustard, honey, apple cider vinegar. I would also use the dressing as marinade for a pork tenderloin add crushed pepper and Himalayan sea salt then grill. Mustard and dill salmon, cauliflower salad, use dressing over cooked greens! Endless possibilities!

  81. Since it’s memorial day this weekend, I’d probably make a burger. But not just any burger – a 50/50 bacon burger topped with a pineapple-mustard-coconut aminos relish, and an avocado!

  82. I would use either of the mustards to smoke a pork shoulder using a combination of hickory and cherry wood chunks. Coat the shoulder with mustard to help the rub adhere and then smoke it low and slow. The mustard would also be a great option for a dipping sauce.

  83. Chicken & Waffles! I would make a Paleo Waffle Chicken Sandwich & slather it in SK’s mustard, ketchup, & mayo. Mmmmm!!!!!!

  84. Oh yummy!! I do not think this brand has hit good ol Montana yet.. shocking haha Be fun to try something new 🙂

  85. I use the spicy mustard with a roasted red pepper spread and mashed avocado on a salad instead of salad dressing! The roasted red pepper spread from trader joes is the best! if not just spicy mustard and mashed avocada work as a great condiment on anything

  86. I like using mustard to create a marinade for fish. I use spicy brown mustard, a little almond milk, dill, salt and pepper. Dunk the fish into the marinade (I like Tilapia) then cook it over medium high heat in a sauce pan! Yum!

  87. Mustard infused pineapple pork loin! I would use Sir Kensington’s spicy mustard for zing, add fresh pineapple puree for a sweet tang, apple cider vinegar, bacon because I can, garlic, maple syrup, salt, and pepper. Throw it in the food processor and inject the mixture into a juicy pork tenderloin or score the meat and pore marinade on top. Let sit overnight in fridge and bake that bad boy or toss it in the crockpot with the leftover sauce. Even my bulldog is drooling right now! Pair it with some delicious mashed sweet potatoes flavored with Sir Kensington’s dijon mustard.

  88. Yum yum! I would love to add this delicious mustard to a burger salad, or add a kick to my deviled eggs. Or just slather it on some of my local sausages!

  89. Eyeballit Tuna Salad: 2 cans of albacore tuna 1/3 cup Sir Kennsington’s mayo 2 celery stalks chopped 1/4 cup or so chopped onion (regular or green) 2 large Tbls Sir Kennsington’s dijon mustard Season with salt and loads of pepper. Wrap tuna in lettuce w/ tomato.

  90. Oh man what wouldn’t I do with these mustards? I would use them as a glaze for chicken and then “bread” with some coconut flakes to make chicken fingers, or mix it with some Kensington’s mayo and hard boiled egg yolks for some spunky deviled eggs. Or, you could make a glaze for some roasted salmon by mixing some mustard and a little honey, ginger and coconut aminos. Yum! Also, apparently mustard is good for your skin…I would even use it as a face mask!

  91. i love putting some mustard on a filet of salmon and baking it in the oven- it gives the fish some tang!

  92. These products look amazing! I would make mustard-ginger glazed chicken thighs on the grill. Make up a marinade with mustard, ginger, garlic, coconut aminos, with a bit of honey. Yummy.

  93. JoLynn Reddon

    Delicious! I am thrilled to have finally found them at Whole Foods! I can’t wait to make this recipe!

  94. Pork can be a huge challenge, but I envision slicing apples, layering them on thick pork loin cut chops, sealing them in with a layer of Sir Kensington’s spicy brown mustard, and then slow roasting them for the necessary amount of time.

  95. Monica Edwards

    I would make mustard crusted chicken breast. Season the chicken w/salt & pepper, brush on mustard and grill until done:)

  96. Mix equal parts of mustard and mayonnaise. Spread liberally over the florets on a cleaned, whole head of cauliflower with the stalk trimmed so the cauliflower head sits without tipping. Put a few tablespoons of water in the bottom of a covered casserole dish, put the cauliflower in the casserole, cover and microwave until almost cooked. Take casserole out of the microwave, place thin slices of the cheese of your choosing over the mustard-mayo mixture, cover and return to the microwave to finish cooking and melt the cheese.

  97. Mustard and Dessert?! Yes, please! I would probably force my husband to make (this way I don’t burn down the house) some chocolate covered bacon with a caramel mustard drizzle! I love savory + sweet! Delicious, right?… No? It’s just me? Dang.

  98. Stefanie Howard

    I have been on a ham dogger (yeah, you read that correctly) kick lately. Who doesn’t want a hamburger shaped like a hot dog?! I would spread some spicy brown mustard on the ground beef prior to cooking. Serve it in a romaine lettuce boat topped with grilled onions, bacon, tomato and avocado. yum!

  99. I would use Sir Kensington’s dijon mustard AND mayonnaise – along with crab meat, ground raw almonds, egg, fresh-squeezed lemon, olive oil, and spices/herbs) to make……MINI CRAB CAKES! Mmm…perfect snack, appetizer, or side 🙂

  100. I am gonna step out of my comfort zone here and say I can see an amazing mustard dill grilled tri tip in my future if I won…. I usually am a stickler for a very basic grilled tri tip (since it’s my favorite…. olive oil, salt, pepper. That’s it) But these Condiments got me dreaming…. I’d also use it in my Mother in laws famous balsamic dressing recipe. Salads never had it so good…. ♥♡♥

  101. Deby Skawinski

    I would do a 50/50 burger (grass fed beef and bacon or chorizo) and top with spicy mustard, pickled onions, avocado. I would also make a vinaigrette with orange juice, mustard, shallots, cilantro, vinegar and avocado oil to be used on chopped salad. Yum! I also may even use it to glaze grilled salmon. Great. Now I’m hungry. 🙂

  102. Wish I could find a store that sold Sir. Kensington’s in my area. I’d make my pineapple pork sausages and top with spicy brown mustard and ketchup – delish!

  103. I would use the mustard to make mustard carrots (carrots with a mustard glaze) YUMMO!! or roasted cauliflower with mustard dressing.. 🙂

  104. Way to go Sir Kensington’s – I can not wait to try the mustard and mayonnaise on my lettuce wraps!

  105. I’ve been trying to find Sir Kensington’s in stores in Canada. I’m so obsessed with good mayo & chipotle mayo. Now they’ve added mustard? Serrrrriously! I need this in my life.

    K, so I’m super weird & love cabbage in all forms. So I have two pretty cabbagy recipes that I’d use this for. The first is the Jalepeno Slaw from Health Bent. Have you tried it? I love coleslaw, but most people don’t & I find them loving this one. I usually substitute yellow mustard for dijon because I’m seriously obsessed with dijon mustard, but I think the brown mustard would be super good in it too. I’ve always made my own mayo (with like olive oil) & used that, but Sir Kensington’s would be great I bet.

    Ok, now this one I’m super excited about cuz it combines two of my favourite things: Brussels sprouts & Caesar Salad. Seriously man, I love me some caesar salad. I crave it weekly! So I’d make a warm brussels sprouts caesar salad with crispy prosciutto (& probably parmesan cuz I’m a rebel like that). You can’t make caesar salad without dijon mustard. You just can’t. (or anchovies, imo, but I’m pretty sure a lot of people would disagree here).

    I think I need to make that again this week. It’s so good & way more filling than regular caesar. Sometimes I throw in kale too, just cuz I like all the trendy vegetables.

  106. This is weird, but good…I’d marinate some grapes in the mustard overnight and serve as an app with goat cheese and prosciutto and maybe some olives on a platter. It sounds gross and I would never have thought it would be good until one of my friends said her “special sauce” for sausages was half mustard and half grape jelly and I’ve always loved that! The fat in the pork and cheese with the tang of the mustard and sweetness of the grapes-yum.

  107. If I won I would totally try and make curry Dijon ice cream. Coconut milk, egg yolks, coconut sugar, curry powder and some sir kensingtons Dijon

  108. Pork chops always come out best with mustard. Slather on the mustard with some salt, pepper, and garlic powder, cook in a pan with some oil to brown the sides for a few minutes each side (depends on how thick), then put in an oven safe dish and finish in the oven for another 10 minutes at 325 (check for doneness). Let sit a few minutes after taking out of oven before cutting. Num num num!

  109. Keira Painter

    I would totally make a honey mustard muffins! Maybe with a mustard spiced caramel sauce on top ?
    yum!

  110. I would use it in a glaze for a baked ham 🙂 Or in Tuna… or on a ham cheese and pickle roll-up… I love mustard!

  111. Heather Smith

    I would make a dijon mustard glaze over wild caught salmon sprinkled with freshly picked dill, green beans tossed in dijon mustard and a few drops of liquid smoke, bacon wrapped deviled eggs made with Sir Kensington’s mayo and spicy mustard, cauliflower “potato” salad, creamy balsamic vinegrette, and so much more!

  112. Rebecca Camire

    I would make an ice cream with it! A carrot or cucumber base for a little bit of sweet with a kick!

  113. What wouldn’t I use mustard for. From something simple to a Dijon mustard dressing for a salad also some spicy and ketup mixed up with some roated sweet potato wedges. To an elegant meal add it to a pot roast mix mustard and rosemary,tyme,salt pepper,garlic, :P. Yummmm

  114. Before I started eating Paleo I cooked a recipe for honey mustard chicken cutlets that I LOVED. I would use the Sir Kensington dijon mustard and mix it with some honey to make a Paleo version of that recipe. And then I would use the ketchup for dipping!

    I’d also love to use the mayo to make my own version of this chicken salad I used to buy at Fairway. Basically I would just combine shredded chicken, the mayo, dried cranberries, chopped celery, and some salt and pepper.

    1. Whoops…I need to learn how to read instructions. Didn’t realize that the rules only specified what I would make with the mustard!

  115. It’s already hot in the south so the mustard would be going into my ice cream maker. Honey Mustard Custard topped with whipped honey coconut cream and flakes of toasted coconut!

  116. I’m pregnant, and mustard has been my number one craving. I’d just go at it straight out of the jar with a spoon.

  117. A paleo version of chicken and waffles. Chicken coated in tapioca starch and coconut fried in coconut oil. Place the chicken on a waffle made with almond flour. Drizzle the whole thing with honey mustard made with sir Kensington mustard.

  118. Paleo chicken and waffles. Chicken coated in tapioca starch and shredded coconut fried in coconut oil. Chicken is placed on a waffle made with almond flour. Everything drizzled with honey mustard made with sir Kensington mustard!

  119. I would use the spicy brown mustard to make the dressing for a super awesome avocado tomato salad. The salad is a generous amount of diced avocado and tomato, some diced onion, a little bit of garlic, cilantro, as much diced jalapeno as you can take (we like it HOT!), salt&pepper to taste. The dressing is a Tbsp or two of the spicy brown mustard, a plop of honey, the juice of a lemon, and olive oil ( whisked in little by little until the taste is yummy). Once the dressing is optimal tastiness pour it over the diced veggies and GENTLY stir so the avocado keeps it shape. Chill and enjoy all summer long 🙂

  120. well, my instincts with mustard are always eating it with liver pate, sardines, hot dogs, and throwing it in remoulade sauce…. BUT!!! if i had to be creative with mustard, i’d probably make a mustard casserole of some sort with salmon. i love mustard sauce on salmon and i could throw in some mushrooms, zucchini noodles, garlic, and make a mustard coconut milk sauce. i’m actually surprised i came up with that haha i would make this dinner WHILE wearing a lovely mustard mask on my face. i heard the seeds are very exfoliating.

  121. Courtney Floyd

    Brussel sprouts with sauteed bacon and dijon mustard, topped with a fried egg or two over easy. Yum! There you have my favorite breakfast!

  122. since i’m all for easy-peasy, i would toss some of this fabulous mustard in with some balsamic and chicken breasts in the crockpot for a 6 hour cook!

  123. Definitely would add this to my Paleo deviled eggs recipe… as well as to any of the mayo recipes. OOO and use it when I roast asparagus.. just drizzle some diluted with olive oil over and now you have a spicy mustard dressing to cook your veggies in!

  124. I would keep it simple and let the mustard shine.

    Start by grinding up Pistachios and set aside.
    Take the mustard and brush it on a salmon filet and then crust the salmon with the Pistachio and bake until medium.

    mmm… simple, but amazing!

  125. I most definitely would be getting some of that dijon on some pork! Mmm, possibly a honey mustard glaze on pork tenderloin!

  126. I would make a spinach salad topped with a warm bacon Dijon mustard dressing, with bacon wrapped asparagus on the side. Bring on the Bacon! Or an egg scramble with veggies and cheese with Dijon mustard. Or maybe a veggie smoothie with a squirt of mustard like a bloody Mary. Yup, need this so I can get to cooking. You bring out my creative side

  127. YUM! Those look amazing! I’m down for anything honey mustard.

    Mustard is my go to condiment. I’m thinking some sort of savory crepe with sausage and a mustard sauce would be on point. Like a breakfast hot dog 🙂

  128. I would make the ultimate charcuterie platter! Homemade liver pate, cured bacon shoulder, pickled vegetables, and all the different kinds of mustards to try! (with a side of wine, obviously)

  129. Misty Blue Gomez

    I would make a spicy brown mustard-honey glazed cedar plank salmon with a mustard collard green. NOM. I cannot wait to try!

  130. I would make BBQ sauce from “Cheap, Fast, Good!” by Beverly Mills and Alicea Ross. It is not a Paleo cookbook at all but the ideas and especially getting dinner on the table in 20 minutes or less ROCKS!. And to find a ketchup and a mustard without extra, unnecessary stuff in it makes the job of feeding a family so much easier. Thanks,
    Carolyn

  131. The spicy brown would be a must add to paleo deviled eggs as well as jazzing up homemade salad dressing

  132. I would let the mustard shine.

    Start by chopping Pistachios in the foodprocessor then brush the mustard on to a Salmon Filet and coat the salmon with the Pistachio. Bake until medium.

    Simple, but amazing flavor!

  133. I’m thinking a shredded beef roast with a spicy mustard glaze and a honey dijon sweet potato salad would be delicious with Sir Kensington’s new mustards.

  134. Mustard is sweet. Not sweet like in taste, sweet as in awesome. Though it can be sweet if you mix it with honey. I like my mustard spicy not sweet. I digress. I love to make mustard BBQ sauce and would use Sir Kensington’s dijon for it. You cook up a couple of slices of chopped bacon add a chopped small onion, 1/2 cup mustard. Add honey, ketchup (I like using my Well Fed homemade ketchup), cumin, chili powder and apple cider vinegar. Bring them to a boil, simmer and let it thicken. Voila- Mustard BBQ Sauce.

    PS if you spread mustard on plates and put them around your garden, it keeps certain animals out of your veggies!

  135. I totally love mustard so besides making yummy salad dressings and just dipping different types of veggie fries in it, I’d whip up my grilled sweet potato hash with grilled onions, poblanos, jalapenos and bacon with a creamy mustard vinaigrette. Add a dippy egg on top and I’ll be good to go! =)

  136. My answer isn’t super creative, but my husband and I are venturing into the paleo world and are trying to get rid of our super processed crap. Currently, we don’t have any good mayo or mustard options that are paleo friendly. This could be a good starting point! My hubby is a great cook and is always so sweet and cooks me yummy food! 🙂

  137. Melissa Merritt

    Oh my, this is great. I was planning on making my own Ketchup for the first time, but if I win this, then I don’t have to bother with it. I would love to have these.

  138. Juli introduced me to sir Kensington products and I drive 20 min to nearest whole foods to buy them. I love mustard!! I would use the mustard as a sauce to spice up some crab cakes or make a mean paleo sandwich. Can’t wait to try!!

  139. Susanna Clark

    I would do balsamic and Dijon mustard reduction and caramelize some onions in it then put on top of bacon wrapped chicken that had been grilled:) and some sweet potato fries on the side with sir Kensington ketchup:) Yum

  140. I would add some spicy brown mustard (and obviously the mayo!) to some deviled eggs as an easy appetizer. Top with some prosciutto…mmmm

  141. Betsy Higgens

    I would make spicy mustard salmon cakes and sit them on top of zucchini fritters. Top the salmon cakes with some avocado and down the hatch they go!

  142. I would mix the mayo and spicy brown mustard, spread it on slices of gluten free bread, cover with parmesan cheese, then broil it!

  143. I would take inspiration from the pretzel on the bottle and go German! German food loves a spicy mustard.

    I’d jazz up some tangy fermented sauerkraut with thinly sliced apples, caraway seeds and Sir Kensington’s spicy brown mustard. This will satisfy spicy, sweet, and sour all in one bite! I’d serve that over some smokey keilbasa, either grilled or braised in cider. Yum!

  144. Sarah Gardner

    I just made a recipe from the well fed cookbook of coconut curry chicken. I’m thinking Sir Kensington’s mustards would go great in the sauce which is just coconut milk, cinnamon, cumin, ginger, and chili powder. I think adding in SK would give the chicken some awesome flavor if it was marinated in it before! So many options! I also love the idea of making some kind of a pork marinade with the mustard, such as chili powder, cumin, turmeric, ginger powder, and sea salt then adding that with the SK mustard and making a rub. Maybe do that in the crockpot for a 3-5 pound pork shoulder for 7-8 hours….OMG that would be good! I’d make it into pulled pork sandwiches using plantain bread from Purely Twins….that would keep the whole thing totally paleo! I need this mustard in my life!!!

  145. I would recreate one of my dad’s recipes… season and grill a chicken breast, top it with honey mustard, sautéed mushrooms, and a couple of slices of bacon. And realistically, I’d melt a slice of Swiss cheese over it.

  146. A tasty version of fish and chips! Dredge some cod in an egg/Sir Kensington’s mustard mixture, dip in coconut flour, shallow pan fry until crispy. Pair with some sweet potato chips and Sir Kensington’s ketchup on the side!

  147. I would take thin chicken breasts, spread mustard on top, place asperagus on top of mustard. Roll it up, wrap the breast in prosciutto. Place in ghee’d up crockpot for 2-3 hrs on low. Easy. Yummy with #sirkessingtons!

  148. It is an absolute necessity that I try the Sir’s mustard. And then I will make this meal along with it. I would be the dummy that would purchase it just because of the packaging. I am a graphic designer, so this already looks yummy to me. I might even eat the freaking label. You’ve already taken the turd out of mus…turd.

  149. I would make a cashew encrusted halibut!

    I would use crushed cashews with honey, sir kensingtons mustard, and rosemary as my batter.

    Then I would dip the halibut in an egg wash and roll in the batter. I would pan fry it in a cast iron skillet with coconut oil.

    Lastly, I would serve it with an arugula, beet, and goat cheese salad topped mustard vinaigrette (mustard, white vinegar, honey, salt/pepper, minced garlic, extra virgin olive oil)

    YUM! 🙂
    http://www.abrightbalance.com

  150. Spicy crab cakes with the spicy brown mustard!
    crab, mustard, peppers, onions, bacon, and coconut flour – YUM!

  151. I have a mustard OBSESSED man to cook for daily and really want to try these products! I would make a cauliflower-crust pizza with mustard sauce, sauerkraut, onion, and sausage!

  152. There are so many things I would do with it! But first I would make some honey mustard salad dressing to go with the lettuce from my garden!

  153. I would make a parfait layering it with homemade turkey meatloaf, roasted garlic cauliflower mash and glaze it with some honey mustard!

  154. I don’t like mushrooms, but I would if it was: bacon mushrooms with spicy brown mustard vinaigrette.
    Chop up bacon, fry it up, reserve the grease to saute mushrooms and onions (and any other veg!), add bacon back in. Sauce would be spicy brown mustard vinaigrette. Sprinkle with sesame seeds (for a little more crunch). Serve over steak/hamburger/chicken/etc.

  155. Morgan Alonso

    I’d dip my homemade sweet potato chips in the mustard (yes, I’m weird okay?) and probably make an amplified chicken salad too.

  156. I am a huge mustard fan! I use it in almost every meal these days! With Sir Kensington’s mustard I would use it to make some baked breaded shrimp for dinner! I think I would use the mustard as a binding and roll the shrimp in some almond meal and coconut flour and some coconut flakes then bake them off ending with a little pan fry yum, yum, yum 🙂

  157. As a dessert using SK mustard, I would make a chocolate molten lava cake with a center of liquified chocolate and a thick, creamy honey mustard filling. Then I would top it with some sort of fruit like peaches, cherries, berries, etc.

  158. I would first gobble this filet down, then I would work on a spicy mustard chicken breasts. With spicy greens beans.

  159. I would use add the mustard to curry powder, honey, coconut oil, coconut milk and chicken breasts. You mix it all up and BAM – super easy curry chicken! Drool!

    I’d use the grainy mustard mixed with pureed plums and maple syrup and apples and serve that alongside pan-fried pork chops for a delicious meal. Drool x2!

  160. I would create a primal version of what I like to call pretzel nachos! Bake up some salty, to-die-for soft pretzels, throw some bacon and melty cheese on top, then slather those babies with some spicy mustard. THEN DEVOUR ALL OF IT.

  161. ZIPPY CARROT CAKE: I would add a couple tablespoons of Sir Kensington’s mustard to carrot cake (paleo of course) with chopped walnuts and golden raisins for the perfect amount of zest!

    P.S.: I love your recipes, Juli!!!

  162. I would have to make honey dijon BACON. So simple – just coat the bacon with honey and jijon and bake on a cooling sheet with a pan underneath.

  163. Would love the mustard for grilling: pork tenderloin, steaks, … tossing with veg for grilling on the bbq

  164. My husband’s family are German, and so we make our own bratwurst at home because the sausages at the store are just not authentic enough! We’d try out the mustard on our homemade brats 🙂

  165. A thick cut pork chop seared in ghee slathered with a mixture of the spicy brown mustard and maple syrup!

  166. With Sir Kensington’s spicy brown mustard I would make the following:

    2 lbs of flank steak cut and pounded flat into about 6-8 quarter inch by 4 inch wide filets. Generously spread Sir Kensington’s spicy brown mustard over each filet. Place sliced yellow onions, 1-2 slices of uncured bacon (I love bacon so would use two) and sliced Bubbies pickle spears over filet and roll-up and secure with toothpicks. Salt and pepper rolled filets. Sear rolled filets in ghee or coconut oil on medium heat until well browned. Add 32 oz of beef stock and 2 bay leaves to pan and simmer for 60 minutes. Remove filets and add enough Arrowroot starch to sauce to thicken to a gravy consistency. Replace filet roll-ups and continue to simmer for another 30 minutes. Serve over roasted garlic cauliflower mash.

    Would serve 6-8 (or 3-4 in my family!) My version of beef rouladen. Yum!

  167. I love dipping my hardboiled eggs in mustard….kind of like deviled eggs…or I’m weird, not sure lol. But I love dijon mustard and this stuff looks DELICIOUS

  168. I would use a combination of the mustards with the mayo to form the base of a dressing for a sweet potato and yam salad, finished with bacon and green onions.

  169. this recipe looks amaaaazing! i have heard so many good things about sir kensington’s, i would love to get some to try!

  170. Hhhhhhhhhhhhhhhhhhhhhhhhhhh this looks so good T.T I’ve never made filet mignon ~.~ hmm now that I think of it I don’t think I’ve ever eaten it either. I’m always really worried about over cooking it or something but I’ll have to try this out.

  171. I would make a chorizo hot dog with lettuce bun with crinkled fried onions and def top with Sir Kensington’s mustard with a side of sweet potato fries and some SK-infused deviled eggs.

  172. I love a good mustard vinaigrette with my salads or maybe as a glaze to some salmon! Yum! I love Sir Kensingtons!

  173. I make burger salads all the time – with lettuce, tomatoes, onions, pickles, fries and top it off with a juicy burger and maybe some cheese, oh and bacon too, definitely bacon! Then drizzle ketchup and Sir Kensington’s mustard all over that deliciousness!

  174. I have made a recipe in the past with dijon mustard, tahini, and coconut flour that is to die for! I can’t remember the source but I’ll have to dig it up again!

  175. I’d make a honey mustard/coconut butter crusted baked salmon, with a side of bacon-wrapped asparagus. Hmmm…why not throw some of that honey mustard/coconut butter sauce on the asparagus, too? Sauce on EVERYTHING. 🙂

  176. Michelle Argles

    I would make a mustard, maple and sage glazed pork loin with roasted cinnamon and vanilla bean apples.

  177. No super creative but I love to make coconut bacon chicken strips and dip them in honey mustard and they are the bomb! Can’t wait to try your honey mustard bacon wrapped filet mignon! Yum!! I want to lick the picture it looks so scrummy!

  178. Stephanie Harpole

    I love making a variety of vinaigrettes to have in the fridge for salad dressing from a honey citrus to a basic balsamic. I use mustard in most of my dressings to liven up the flavor. Always looking for good mustards to use.

  179. My mom has the most amazing recipe where you saute garlic, leeks and onions and mix in grainy mustard, then shove it all under the skin of a whole chicken (plus butter) and roast it. Totally paleo friendly.

    Yum, reminds me of my childhood.

  180. I AM SAYING: “Let’s drink to that!”. I would love to put that into a green smoothie. How about? Baby Spinach, juice from lemons and limes, frozen celery and hit it with some spicy brown mustard for a kick! <==== blend that goodness!!!! YUMMY OH!

    — Dalis

  181. I’m on a panini kick, so I’d make a chicken dijon mustard panini with arugula, brie, and apple slices 🙂

  182. I’d make a grilled steak with a peppercorn dijon mustard and honey sauce!! Alongside that I’d also serve a spinach and beet salad with a dijon mustard, olive oil, and red wine vinegar dressing.

  183. I have tried the ketchup and mayo and have to say they are awesome. The first thing I would do with the dijon mustard is make a glaze with it with some honey, olive oil, pinch of cayenne and sea salt, toss it with some raw cashews and roast them into a delicious, salty/sweet/spicy/dijony (I know that isn’t a word) goodness. I will probably have a hard time not eating them all in one sitting, but think they would be excellent on a salad full of greens, veggies, lean proteins and good fats…if they last that long!

  184. Wow where to begin?!

    Paleo tenders with my take on a honey mustard sauce, a mustard and balsamic baked chicken…but what I’d really love to add it to is Asian Egg Custard with Chopped Pork, to kick it up a notch. Just an asian flair frittata really, but man, so good!

    And this steak looks insane. I can’t wait to make this for date night.

  185. Spicy brown mustard coated pork loin or chops, and balsamic Dijon dressing for salads and roasted vegetables

  186. The spicy brown mustard is the perfect ingredient for my homemade caesar dressing—an egg yolk, brown mustard, coconut aminos, garlic, parmesan cheese and light olive oil. It is the only salad dressing that gets my kids away from the bottled ranch.

  187. shredded cabbage, salt, pepper, all beef nitrate free hotdogs sliced on an angle, covered with a mustard sauce then baked in glass.

  188. Rebekah Summer

    I would make my Chicken Lettuce Wraps:
    chopped chicken, chopped apples and red grapes, almond butter, brown mustard, all mixed up and wrapped in romaine lettuce leaves! Yum, I love spicy mustards mixed with nut butters! Weird i know, but don’t knock it till you try it!

  189. Seriously? Sir Kensington’s spicy brown mustard glazed beef short ribs over mashed cauliflower. The only way to go.

  190. One of my FAVORITE pre-paleo party snacks was boudin sausage served on crackers with spicy mustard. I would make a paleo versi

  191. Rebekah Summer

    I would make my Chicken Lettuce Wraps with this!
    Chopped apples, chicken, grapes, some chunky almond butter, spicy mustard, all mixed and wrapped up in romaine lettuce leaves! Yum 🙂

  192. One of my favorite pre-paleo party snacks was boudin sausage (a Cajun dish: rice, ground sausage and spice mixture stuffed in a sausage casing and heated before eating). It is usually served with crackers and good spicy mustard. With the Sir Kensington’s spicy mustard, I would make a paleo version of boudin, but instead of rolled as sausage it would be a hot dip using cauli-rice, spicy sausage, and lots of yummy Cajun spice. The mustard would be the liquid to bring it all together and make it “dip”-able. Would be served with paleo crackers or veggies! YUM!

  193. This sounds delicious! I would like to mix the mustard and the mayo together and use it as a spread for lunch meats!

  194. Knock Knock.
    Who’s there?
    Mustard.
    Mustard who?
    Mustaheard you wrong! Two giveaways in one week! Can’t be! Whoa nelly!

  195. I would combine the Dijon with molasses and cinnamon (it makes a great combination!) and figure out how to make some Paleo-ish cookies out of it. Just have to figure out the right proportions.

    These products sound delicious!

  196. I’d use it to make some North Carolina BBQ. The best in the world. I live in Kentucky and make a special trip to NC to get BBQ every year. Can’t beat it.

  197. I tried to be creative but who doesn’t love a nice and simple turkey sandwich (on paleo bread of course) with a dijon mustard and mayo combo?! YUM!

  198. Honey Mustard Vegetable Stir Fry
    1 medium bell pepper, 1 handful of pea pods, 14 oz veggies (cauliflower, broccoli and carrots), 1 Tbs olive oil, 2 Tbs spicy brown Kensington mustard, 2 Tbs honey.
    Saute veggies 5 mins. Mix the honey and mustard together and drizzle over veggies.

  199. I would make Honey mustard glazed beef skewers with a goat cheese sauce and sprinkled with candied bacon. Heaven.

  200. Oh… So many things come to mind for these mustards! The Dijon is perfect for balsamic dressings for salads, chicken or grilled veggie lettuce cups/wraps with some coconut aminos, perfect slathered on grilled/BBQ’d bone-in pork chops, rubbed into pork tenderloin with thick cut grilled onion rings, spread onto a salmon filet stuffed with thin sliced sauteed red onion and strawberries and also, rubbed over tri-tip with Himalayan pink salt to slow cook on the BBQ. The Spicy Mustard would be great on the pork tenderloin and tri-tip, as well. It would be a perfect complement to burgers and homemade sausages. I would add it to ground beef and ground lamb to make meatballs, I’d add it to a little melting Kerrygold, coconut aminos and and toss over some spinach with hard boiled egg slices and crumbled bacon. I would also marinate some bacon strips in the Spicy Mustard for a kick to breakfast. Spread along some asparagus spears to be wrapped in prosciutto and grilled. Add fresh thyme and rosemary to infuse into the Spicy Mustard and dip thin rolled slices of ham, roasted turkey or roast beef for a snack. Add a big spoonful to my avocado devilled eggs & bacon for some extra flavor. I might even be so bold to make a savory cupcake by taking out the sweet elements and adding the mustard and various spices, like smoked paprika, turmeric and a touch of curry to an almond flour based cake and using whipped egg whites to near meringue and a sort of zabaione and pasture butter and coconut oil for richness, moisture and a lighter texture. I’m coming up with all sorts of ideas…

  201. Egg salad wraps using dinosaur kale as the delivery sustem. I am now accustom to having hard boiled eggs on hand for quickie snacks . Make chunky egg chops with a little Trader Joe’s healthy 8 salad mix, heirloom cherry tomatoes, bomb mustard (star ingredient) and voilas!
    Yes, please.

  202. Stephanie Crawford

    I would definitely take Sir Kensingtons spicy brown mustard and add it to homemade Bloody Mary mix. San Marzano tomatoes, garlic, black pepper, a little fresh horseradish, and the mustard of course!

  203. janet houser knoblauch

    forgot the recipe sorry! 2 dozen whole chicken wings, tips left on
    Kosher salt and freshly ground pepper
    3/4 cup honey
    1/4 cup whiskey
    1/4 cup plus 2 tablespoons Dijon mustard
    2 tablespoons turbinado sugar
    2 tablespoons finely grated lime zest (from 2 limes)
    1 1/2 tablespoons New Mexico or ancho chile powder
    Preheat the oven to 450°. Arrange the wings in a single layer on 2 rimmed baking sheets and season with salt and pepper. Roast for about 40 minutes, until crisp, golden and cooked through.
    In a small saucepan, whisk the honey with the whiskey and bring to a simmer over moderately high heat. Off the heat, whisk in the mustard.
    In a bowl, mix the sugar with the zest, chile powder and 1 1/2 teaspoons of salt.
    Transfer the wings to a large bowl. Pour the sauce on top and toss to coat. Transfer the wings to a platter, sprinkle with some of the spiced sugar and serve. (Use any remaining spiced sugar to season roast chicken or pork.)

  204. I have heard you talk about these products, but I have never tried. I would love to try and come up with a new delish recipe.

  205. I would add the mustard to my JP Tuna Salad. JP Tuna Salad currently consists of a little homemade paleo mayo, lots of horseradish, chopped jalapeño or pepperocini, sweet peppers, celery and any other fresh veggies I have on hand. I have included tomato, pecans, avocado…anything yummy and colorful. Mustard would be another great addition!

  206. Honey mustard, mayo, herbs de provence, garlic scapes, s&p for the sauce and grilled candied turkey tenderloins to ladle it over. Oh mercy… that’s what I would make!

  207. spicy mustard apple tart.
    hear me out:
    – apples
    – sir kensington wicked mustard
    – coconut sugar
    – dash of honey
    – crust of almond flour, pecans, coconut oil and an egg

    AMIRIGHT or AMIRIGHT?

    (if you want to be flexio, you can even throw some cheddar on that bad boy)

    im a dessert-aholic.

  208. I would make a salmon dish. I know not very creative. But a almond flour, mustard crusted salmon.

    Oh and definitely make batches of honey mustard.

  209. I would make your plantain crusted pork burgers with homemade honey mustard sauce… amazed at how everything I make from your site is always so delicious!

  210. some of your crispy chicen dippers!!!!

    MMMMM or brocc!!! im so boring

    lets see, im tapping into my creative thinking…oh no!

    maybe like a spicy paleo shrimop sauce!!!

    MMMMMM

  211. Well it’s summertime so probably grilled salmon with a dill and dijon mustard sauce and of course a yummy coleslaw on the side with more mustard and some of that mayo!

  212. I would wrap salmon fillets around stuffing – mustard mixed with asparagus, mashed parsnips and goat cheese (not totally paleo, so sue me!), tie them into little rolls, brush the outside with the brown mustard (OMG) and cook on the BBQ with some sweet potato discs, which I would then dip in the spicy mayo.

  213. A savory muffin sounds interesting. Maybe I would do a mustard, basil, bacon, and artichoke muffin…or maybe a souffle. Sir Kensington’s products sound very yummy!

  214. I would make a salmon with skin on crisped up and use Sir Kensington Dijon Mustard and Add some dill – black pepper – warm it up and use as a nice sauce over Salmon.

  215. I would make your honey mustard plantain chicken salad! It’s a go-to for me! I know it would be so much better with good quality mustard & not French’s or Great Value!

  216. I’ve avoided making paleo chicken tender or fried chicken type recipes because they always end up being kind of bland but I would cover chicken pieces in this mustard before dredging in herbed almond floor, crushed pecans, or even sesame seeds for an Asian twist!

  217. I would make Mock potato salad with the mustard to give it a kick … oh and of course add some bacon in their too!

  218. Mhh…. Their mayo is amazing, can’t wait to try the mustard!! I would spiralize some sweet potato and regular potato, make, them into buns, and either make some crock pot pulled pork (probably civilized caveman’s recipe) or some grassfed ground beef and crispy bacon on top. Mix some of the spicy brown mustard with a bit of honey, and some garlic or ginger powder and top the meat. Top with red onion. OMG, my mouth wont stop watering! Can’t wait!

  219. 1 lb Chicken tender
    4 Tbsp Sir Kensington Mustard
    1 Tbsp Honey
    1 Cup Raw Macadamia Nuts, food processed finely but not into “flour”
    1/2 C shredded coconut, food processed just slightly
    Preheat over 350
    Mix Mustard and Honey. Coat Chicken fully
    Mix together macadamia nuts and coconut.
    Dip chicken into nut mixture to coat.
    Bake 350 for approx 25 minutes or until done.
    Taste awesome!

  220. I would make some Keilbasa cabbage leaf sammies with real deal fermenting saur kraut, grilled onions & shrooms, all covered with this tasty ass mustard

  221. I made some BBQ sauce the other day with the Sir Kensignton’s Spicy Kethcup and Dijon Mustard and it was the bomb! I served it with PaleoImg’s Pulled Pork and Carmelized Plaintain recipe.

    BBQ Sauce:
    2 TB olive oil in pan
    4 TB diced onion (sautee down)
    1/2 Cup Spicy Ketchup
    1/4 Cup Dijon Mustard
    About an 1/8 Cup of Bragg’s Apple Cider Vinegar
    Smidge of Local Honey
    Salt
    Pepper
    Cook down until sauce is the consistency you like
    Then Puree
    Add to the PaleoOmg’s pulled pork
    Send me a Thank You Note 🙂

  222. Oh man, those sauces look good! I need some in my kitchen! I think I would use the mustard to make a simple roast chicken, with a very yummy mustard rub. 🙂

  223. danyell morse

    OMG I just made it..
    I would use it for my mustard pork loin cops

    Pan sear the pork chops, place in oven to finish,
    use drippings and combine mustard and heavy cream to make a gravy, pour over pork chops and serve

  224. Savory protein pancakes. Add maple pork sausage to the pancakes, top with a maple and SK mustard drizzle, goat cheese, and a little fresh basil. Sounds like something Snooze would concoct, eh?!

  225. Stephanie Craig

    My friend and I used to make this weird tuna concoction when we were younger and needed a snack on a boring summer day. I would spice it with the Dijon mustard: 1 can tuna, some shredded cheese (I know not totally paleo, don’t freak out), Dijon mustard, red wine vinegar, and some olive oil. Mix together and enjoy.

  226. Ok first of all, bacon wrapped anything is awesome, but that looks freaking amazingly delicious.

    Recipe time! I make this Sriracha-lemon-mayo covered salmon, but I think adding some of the new spicy brown mustard to it would really kick it up a notch – the spicier the better amiright?

  227. Yum! Have been wanting to try these products since following you! Looks DELISH!

    Thinking of making something delicious with the spicy mustard, as I love everything SPICY! 🙂 Spicy mustard chicken thighs with lots of black pepper. Or maybe some spicy deviled eggs. Or I could even create a wonderful spicy, honey mustard dipping sauces for any delicious items I felt like dipping! Mmmm. The possibilities are ENDLESS!

    Thank you! 🙂

  228. I would mix it with tuna to make tuna salad! Add in some avocado, dried cranberries, sunflower seeds and grapes. Delicious! Even better wrapped in butter lettuce.

  229. Ok, this is what I’m gonna do –

    1. Make ground turkey meatballs with chopped pineapple, cumin, chili powder.

    2. Then I’m going to marinate said meatballs in a Juli-inspired honey mustard sauce (Sir Kensington Dijon, raw honey, OJ from a fresh squeezed orange)

    3. Stick ’em in the oven for a bit.

    4. Meanwhile, I’ll overcook some Trader Joe’s uncured black forest bacon (the BEST) and mold them into a “bacon bowl” which is a bowl made out of bacon …

    5. Mix some more Juli-inspired honey mustard sauce with some Jasmine Sushi Rice and dump into the cooled bacon bowl

    6. Top off with a bunch of ground turkey, honey mustard sopping meatballs. YUM!

    Thanks for a shot at the giveaway 🙂

  230. I would use the brown mustard as a dipping sauce for brittany angells pretzels!!

    Or maybe try to make a beer cheese!

  231. First thing that comes to mind: grain-free, spinach and parmesan stuffed pretzel for the spicy mustard! YUM.

  232. Anything I can make that reminds me of my childhood is a winner, and my favorite food back then was homemade Mac and Cheese. Surprisingly, my Mother’s secret ingredient was, wait for it………Mustard!
    My new comfort food has been Cheesy Mashed Cauliflower, but it hasn’t been the same. Now, maybe it can be, by adding some of Sir Kensingtons!
    I would have to mess around with the recipe to perfect it, but fairly simple ingredients:
    Cauliflower, heavy cream, cheese of choice, salt, pepper, garlic, cayenne pepper, and mustard!

    I know it isn’t strictly Paleo….I’m Primal myself, but I can’t stay away from good cheese 🙂

  233. Here is what would go down:

    Chicken hearts would be marinated in a mixture of spicy brown mustard, fig butter, balsamic vinegar and coconut milk (let’s also throw in cardamom, turmeric, cracked black pepper, smoked paprika and sage for good measure). The chicken hearts would then be roasted in a rotisserie until reaching crispy, tender offal perfection.
    BUT THEN: A dipping sauce of spicy brown mustard cut with a little olive oil, lemon juice and garlic aioli would accompany these little beauties.

    Lezbehonestthough: I don’t have a rotisserie. I just have dreams 😉

  234. Dijon is a must have ingredient in a good macaroni and cheese recipe. Make it dairy free by using pureed cauliflower and almond mike, or go all the way with cream and a mix of old cheddar and gruyere.

  235. Marinade pineapple in mustard and grill it, then grind up to use as a chutney.

    Or make a honey mustard trail mix with cashews and figs!

  236. I would make homemade mayo with both mustards! the spicy brown in a blackberry sauce you could dip homemade chicken nuggs in, or in a creamy sauce for spaghetti squash!

  237. Wow so my whole comment just deleted when I went to press go. Ugghhh. So ill attempt to remember everything I had… Luckily I love mustard enough to retype this thing on my phone lol I put mustard on darn near everything but a couple more creative recipes I’m thinking are…

    1. Paleo pizza with a honey mustard sauce topped with goat cheese, arugula, and blueberries (not strict paleo)

    2. Paleo chocolate stout ice cream with a Dijon caramel sauce and a paleo Olive oil cake

    3. A (chocolate?) Dijon paleo cupcake with maple and candied bacon icing

    4. A Dijon maple ice cream with candied pork

    5. Paleo pancakes with pulled pork and maple Dijon sauce

    Or perhaps a play off Italian mustard fruits with some plums and a honey Dijon sauce? Oh man now you’ve got me going, mustard on the brain… I think dinners about to be pork with a cranberry Dijon chutney

  238. Whipped with olive oil, minced garlic, fresh basil, balsamic, a little honey and poured over fresh chopped tomatoes, served on butter leaf lettuce or primal crackers as bruschetta!

  239. Lee Ann McCune

    I would use both flavors for salad dressings, meat marinates and glutenfree sandwich spread or toppings, BBQ sauce, egg salad, chicken salad. Mustard is the best, you can use it in everything!

  240. Split a Philadelphia soft pretzel in half. On one side you will melt a slice of American cheese on the griddle, on the other I would smother some mustard, then sandwich them together making a delicious warm cheesy mustard pretzel goodness!

  241. Deviled eggs & Steak Diane a la Paleo. Also, I can hardly wait to try your filet mignon recipe. Yummmmm!!

  242. Without a doubt…I would have to throw some mustard on my husband’s crazy layered turkey burger.
    What’s so crazy about it? Well when he first made this dish, we tried to eat it wrapped in lettuce. It was so juicy…everything fell apart. So after several failed attempts I finally told him to just throw everything into a bowl. First layer…his spicy sweet potato fries, followed by some sautéed onions, a layer of avocado and tomatoes, then a big fat turkey burger. Not sure what he puts in it…but I could eat that every night! Makes me realize that Paleo can be quite tasty!

  243. I’ve been hungry for tuna salad and I use dijon mustard instead of mayo so I’m sure that would be the first thing I would make if I would win this.

  244. I am super uncreative when it comes to making up stuff in the kitchen. BUT I love Sir Kensington stuff so I gonna give it a whirl! How about a BTTA (bacon, turkey, tomato, avacado) lettuce wrap with some Sir Kensington mustard. Sounds yummy!

  245. Carrie Talbott

    Not very original, but I have been totally digging homemade honey mustard dressing lately, and I bet this Dijon would be amazing in it!

  246. I’m so excited about these products. I would BBQ some bratwurst with a side of spicy brown mustard to dip and a side of red potato salad with mayo and mustard.

  247. I cannot wait to get your new cookbook and try out your amazing recipes, this looks so great! I would make a simple potato salad with the spicy brown mustard, combining it with russet potatoes, onions, and spices!

  248. I make a tuna or salmon salad with celery, shredded carrots, a little diced red onion, hardboiled egg bits, boiled new potatoes, and some salt, pepper and garlic powder. Before I learned of Sir Kensington, I would do up a dressing with plain Greek yogurt and spicy brown mustard. I am far, far too lazy to make my own mayo. Now that Sir K has entered my life, this salad is off the hook. The garlic mayo is unbelievable. I’d toss their mustard on for sure. I trust them with my condiments to the ends of this earth.

    And to Paleo Police haters wigging out about the new potatoes: whatever.

  249. This sounds delish. And I would use the Sir Keningston Mustard to make a yummy sauce for shrimp, scallops and/or salmon… olllll ~ droll

  250. Honey dijon dressing is a staple for me. I have it on salads, on roasted/steamed veggies, on just about everything. I would definitely come up with a salad dressing with these!

  251. Since its GRILLING SEASON (bit excited) I would make a dijon, paleo oil, crushed red pepper marinade for shrimp, mushroom and pineapple skewers on the grill with a side of grilled sweet potato chips, mustard for dipping them in of course.

  252. Whisk about three tablespoons of the Dijon mustard with about 1.5 tbls of white wine vinegar (or more depending on your taste), along with 1/2 tbls of raw honey. Couple dashes of ground sage too. Whisk till smooth.

    Use as a topping on grilled salmon.

  253. I love Sir Kensigtons spicy mayo,I found it by accident and have been using it on everything it is soooooo delish

  254. Made this tonight with beef tenderloin steaks instead of filet mignon. It was so delicious! My kids and husband were grinning from ear to ear!

  255. This was so good grilled to medium rare with roasted broccoli and potatoes. I had to improvise with the sauce because I didn’t have oj, but my cranberry & pear balsamic vinegar worked pretty good.

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