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Bombs of Savory, Salty Goodness

There are a number of party appetizers that deserve to go down into the party food hall of fame.

  • Seven layer dip – oh yeah. You did some work here and can use a chip (added bonus)
  • Shrimp and cocktail sauce – Cheap on time, but it shows you spent some cash and the bigger the shrimp, the better.
  • Buffalo Chicken Pizza – Buffalo wings and pizza all in one? ‘Nuff said.

This recipe, Bacon Wrapped Water Chestnuts, deserves to be in there too. These little bombs of savory, salty goodness are just awesome.

Not the best pic, but they were fresh out of the oven. Fantastic flavor, easy to eat and just one more word…..BACON!

I did add a dash of MSG (Accent) and used already cooked bacon. This cut down on the cooking time quite a bit.

The longer they sit, the more flavor they have (and they are easier to spear). This recipe will take time, but they are worth it. Make sure you watch them near the end to ensure they don’t burn.

BACON WRAPPED WATER CHESTNUTS

Ingredients:

  • 1 can water chestnuts
  • 1/4 c. soy sauce
  • 1/4 tsp. ginger (optional)
  • 1/8 tsp. MSG (optional)
  • 1 tsp. sugar
  • 1/2 lb. bacon
  • Sugar

Directions:

Combine all ingredients except water chestnuts and bacon. Cut water chestnuts in half and marinate in mixture for 2 hours. Cut bacon in thirds. Wrap chestnuts in bacon and secure with toothpicks. Roll in sugar. Place on rack and bake for 20 minutes at 400 degrees. Makes 4 dozen.

Source: http://www.cooks.com/rec/doc/0,191,146180-229204,00.html

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Categories: appetizer, Baking, Low Carb, Pork2, Recipes, snack, Vegetable2

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “Bombs of Savory, Salty Goodness”

  1. December 18, 2012 at 12:14 pm #

    Plenty delicious and salty minus the MSG. Yeah, another starring role for bacon.

  2. December 18, 2012 at 1:07 pm #

    Your post always makes my mouth water! You should be a guest host on The Chew!

  3. December 18, 2012 at 3:24 pm #

    These are good – but perhaps I have one better? We always made jarred B&B mushrooms wrapped in bacon under the broiler (you have to wrap and pin while all are uncooked, it’s a messy job but worth it). Nothing else is needed. Imagine my surprise when I found what LOOKED like these at a party and it was chicken liver inside!

  4. woodentaste
    December 18, 2012 at 3:49 pm #

    The fantastic thing about this is that it encourages people to cook, which is amazing

  5. December 18, 2012 at 5:01 pm #

    Looks delicious. Every year, my family asks me to bring dates wrapped in bacon. They are so good to. Now I will have to make some with the water chestnuts too.

  6. December 19, 2012 at 10:01 am #

    We love the scallops wrapped in bacon and I stick them as I wrap them prior to baking so it is a cinch to pick up later. Baking on Parchment Paper helps to not only make easy clean up it also absorbs some of the grease so they are not laying directly in grease. No MSG here either. lol
    Where is recipe for seven layer dip now that my mouth is watering lol? Thank you for sharing.

Trackbacks/Pingbacks

  1. Fallen Out of the Rotation | Rantings of an Amateur Chef - April 10, 2013

    [...] Peanut Stir Fry, Asian-Inspired Spaghetti and Meatballs, Bacon Wrapped Water Chestnuts, Chicken Honey Nut Stir Fry, Classic Brisket, Dirty P’s Garlic-Ginger Chicken Thighs, Gingery [...]

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