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
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.
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