All in Good Food

Here is bento #3. As you can see one side is filled with the fried rice cakes and grilled bacon wrapped chicken in sweet n’ sour sauce from yesterdays post.

The other side is filled with sliced carrots, a wedge of The Laughing Cow® Garlic and Herb light cheese, slices of pear and Kellogg’sTM Cherry Fruit Snacks.

I love bacon I have to say that up front. Anytime I can find a chance to use bacon in a recipe is alright with me. Well I remembered watching Paula Dean one time make some appetizers that were chicken wrapped in bacon then rolled in brown sugar and it sounded so delicious I have been dying to try it. But alas I did not have any brown sugar on hand. However I remembered I had a packet of sweet n`sour sauce in my freezer that I had not used and the light bulb came on. Here’s what I did.


Grilled Bacon Wrapped Chicken with Sweet n` Sour Sauce

I cut my chicken into small bites. You can use chicken breast, tenders or thighs but in this recipe I had tenders on hand. I then cut my strips of bacon into four parts. I wrapped the bacon around the chicken bite and placed it on my grill. I grilled it until the chicken was cooked. Although the bacon is not crispy at this point it is cooked. I found that if you try to cook these bites until the bacon is crispy your chicken will be over cooked. Once the chicken bites were cooked I put them in a bowl with the sweet n` sour sauce and thoroughly covered the bites. It was that simple. I am still searching for a recipe for sweet n` sour sauce I can make myself.

Fried Rice Cakes

Along with the chicken I made fried rice cakes. I took a bowl of rice and mixed in some soy sauce to taste. There was no measuring here. That is it.

Now for the cooking. I cooked them on my griddle with a little bit of butter until they were brown. The way I got the square shape (before I cut in half to make the triangles, was by using my largest square cutter. I put the cutter on the griddle (after spraying it with cooking spray-butter flavor of course) and I packed the rice into it to the edge. I let it cook until it was golden brown on the first side and firm enough to flip. Then I flipped it to the other side and removed the mold. Let it cook until golden brown.

Remove from griddle and let it sit and cool for about 5 minutes and with a sharp knife (It has to be a really sharp knife so that when you cut it the rice cake does not get crushed or fall apart) cut it from corner to corner. That is also the reason why you let is cool before you cut it. I took some of the extra sweet n` sour sauce and put it on the rice cakes and there you go.

See tomorrows post where I put these two in a bento.

Itadaki masu!