Wednesday, September 21, 2011

Devil's in the details

We've got another Halloween lunch today.  I can't decide if I like the challenge of making Halloween lunches from now until November or if I need to dial it back to just a few and then the whole week of Halloween.  Hmmm... I guess we'll see how inspired I can stay! :D

For today's lunch Monstro had leftover chicken strips from Pioneer Woman.  We LOVE these chicken strips and I take some liberties with the recipe.  I always add more spices and hot sauce than called for!  I always try to make extras and freeze them uncooked to pull out and use later.  For this lunch I just sat 2 cooked strips aside and put them in the toaster oven to crisp them up in the morning.  I put them in special "oil absorbing" cupcake cups to keep them crispy and topped them with skull n crossbones punched from nori.

The onigiri is mixed brown and white sushi rice plus a heaping mound of tobiko for color.  While the rice was warm I mixed sushi seasoning and the tobiko then spooned it into plastic wrap.  If you keep twisting the wrap it makes a nice little circle.  I made 3 balls and 2 small cubes then I froze them.  In the morning I microwaved it straight from the freezer for 30 seconds then 20 seconds to warm/moisten it up.  I just used kitchen scissors to cut the nori face.

The bottom tier is carrots, frozen wild blueberries with a prune plum eye and mixed beans with a crossbones pick.  I had to cut the bottom of the pick off for it to fit - a sad fate for most cupcake picks in our bento!

I'm trolling Flickr for Halloween inspirations - if you see anything awesome let me know!! :D

1 comment:

  1. I'm gonna mention that these are by FAR the best chicken strips I have ever had. No restaurant even comes close. You wouldn't know it to look at me, but I'm actually not really a big eater. I like food, but don't eat tons of it. That being said, I could down 2 pounds of these chicken strips EASILY.