A Mother's Day Bento

My own DH made a lovely dinner for Mother's Day: roast chicken with fennel, onion, celery, and carrot.  Dessert was chocolate dipped strawberries.  We had a great time with all the kids around us.  After dinner, I made this bento for him.

This top layer is a cheese plate with smoked gouda, provolone, and brie cheeses, grapes, crackers, and one chocolate dipped strawberry.  I added two roses that came from the flowers our eldest daughter brought me.

The bottom layer is leftovers from two nights.  The cup holds roasted veggies from last night (fennel etc.).  There is sliced chicken breast and a wing.  Lastly, I added some low carb pasta tossed with a portobello mushroom cream sauce.

I am absolutely crazy about this roast chicken.  It is the best I've had in a long while.  DH coats the chicken and veggies with a rosemary rub.  We make a huge quantity of the rub and use it on grilled meats and roasts all summer long.  It goes nicely on veggies too - especially grilled zucchini.

Rosemary Rub:
  • 1/4 cup dried rosemary
  • 2 tbsp dried oregano
  • 1 tbsp dried crumbled sage
  • 2 tbsp garlic flakes
  • 1/4 cup kosher salt
  • 2 tbsp cracked black pepper
Crumble the rosemary leaves and then combine with the rest.  This stores well and can be used on almost everything.  I think it would be particularly awesome on lamb.

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