Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley


img_5187I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”.  No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head!  Do I go with a breakfast dish?  Snack?  Maybe even a dessert?  Hey, bacon and chocolate is a thing! :)

I’m not sure why, but my first instinct was to do French fries – fried in lamb bacon drippings.  Bit of an odd thing for a pescetarian to be daydreaming about, but hey, I was up for the challenge!  And I wanted the ingredients to shine, to use them in a pure state, not mask them with a ton of ingredients.

Here are some tidbits on this…

  • Don’t hesitate to experiment with the seasonings on the fries!  If you don’t like spicy, omit the chili lime seasoning!  Try a BBQ rub on the fries instead!  Or, just with the basics on this – you can’t go wrong!
  • The lamb bacon definitely had a smoky quality (though I have no idea what bacon of any kind tastes like), but if it’s not your thing, omit it!  You can top it with some seared skirt steak, or fried salami instead!  Or…even without the meat (dare I say that)?

Okay people, let’s DO THIS!

Don’t forget to check out Daniel’s lamb bacon and quail egg dish and let us know which you like better in the comments: Lamb Bacon Chili Shakshuka With Quail Eggs

5 from 1 vote
Lamb Bacon French Fries
Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

A fun take on French fries, with some unexpected ingredients.

Course: Appetizer
Cuisine: American
Keyword: Fries
Servings: 2 people
Author: Rachel Katzman
  • 3-4 Yukon Gold Potatoes
  • 1/4 cup Chopped Lamb Bacon
  • 4 Fresh quail eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Chili Lime Seasoning
  • Drizzle Extra Virgin olive oil
  • Handful Freshly Chopped Parsley Optional
  1. Place parchment paper on a baking sheet and pre-heat in oven at 450F
  2. Slice the potatoes into French fry shape, or spears (any shape you want, really) 🙂
  3. Soak potatoes in cold water for 10 minutes. Drain well
  4. Drizzle olive oil over the potatoes and sprinkle the salt, pepper, chili lime seasoning and garlic powder. Mix well.
  5. Bake for 25 minutes until just turning golden brown
  6. Fry bacon in a hot skillet. Add the hot potatoes to the pan, making sure not to overcrowd the pan. You may need to do this in batches. Fry for a minute or two, just to crisp up the potatoes in the bacon drippings.
  7. Remove the bacon from the pan. Crack the eggs into the bacon grease and fry for 2 minutes, or until the whites are cooked through.
  8. Pile the fries on a large platter, top with the chopped (drained, preferably on a paper towel) lamb bacon, add the eggs (you can cut through the yolk to get some of the runny yolk, but keep in mind the yolks are small so you won't get as much runniness compared to a larger egg), and add the chopped parsley.
  9. Serve hot and devour!

Coconut Chicken and Spicy Soba Noodles


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Hello fellow eaters and welcome to!  We are super excited you’re here an joining us on this delicious journey!

So, here’s the scoop.  Each post features a different secret ingredient, chosen by one of us.  Daniel started the challenge with – Chicken!!

For those of you who know me and my blog, you know that I’m a pescetarian (or, a fish-eating vegetarian), but, I am married to quite the carnivore, so I am fairly comfortable with cooking meat and chicken, so that didn’t scare me.  Bring it on!

This is a great recipe for a crowd and you can make all of the components in advance!  Cook the chicken, make the soba noodles and the dressing all separate and assemble a few hours before you serve it!  It definitely needs a few hours to let the dressing soak into the soba noodles and coleslaw and brings all the flavors together.  Soba noodles are a great pasta alternative for those of you who are gluten-free, plus they cook insanely fast!

Here it is – one of my versions of an awesome chicken dish!  And luckily, it got the “hubs seal-of-approval”.

Please let me know what you think of the dish in the comments, and if you like my Chicken dish or Daniel’s better.  You can find her’s here:  Thai Chicken Won-tons With Peanut Dipping Sauce

5 from 1 vote
Coconut chicken and spicy soba noodle salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!
Course: Main Dish
Servings: 8 people
Author: Rachel Katzman
  • 4 Boneless, Skinless chicken breasts
  • 1 can Full-fat coconut milk
  • 2 packages soba noodles
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper
  • 1 tsp 21 seasoning salute
  • 1/4 cup Unseasoned Rice Wine Vinegar
  • 4 tbsp coconut aminos (sub soy sauce or tamari)
  • 2 tbsp lemon juice (bottled of fresh)
  • 2 tbsp Dijon Mustard
  • 1 tbsp Sriracha
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1 handful fresh cilantro
  • 1/4 cup Cashews
  • 1/2 package coleslaw mix (1/2 of 16 oz package)
  • 1/2 red onion, thinly sliced
Recipe Notes
  1. In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
    1. This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
  2. Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
  3. Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
  4. Meanwhile, cook soba noodles according to package directions.  Drain under cold water.
  5. Make the dressing:  Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
  6. Mix the dressing with the cooled soba noodles and add in coleslaw mix.
  7. Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
  8. Add the cashews, cilantro, and red onion.
    1. totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
  9. Mix and serve at room temp or cold!