Bacon Wrapped Water Chestnuts
It's time for the big start to summer for many this weekend and well, we are like, O M G it's summertime now AND Hurricane Season! Eek!
So, what do we do? We start evaluating the pantry and freezers to see what we have in there that might need to be moved in a hurry and used up in the event of a pending storm coming at us ...
And then, we see that can of water chestnuts sitting in the pantry and think "uhm, bacon wrapped water chestnuts sound really good right about now" ... and then you just pull the can off the shelf, grab some bacon out of the fridge and go to it ... it's that easy!
*And if you are doing Whole30, use a sugar free bacon (normally MOST low sodium bacon IS sugar free, but read your labels!) and you've got yourself a pretty nifty little appetizer to share ...
Here you go:
2 cans of WHOLE water chestnuts (not the sliced ones!)
1 pkg of bacon - slices cut in two
toothpicks
Grab a large baking sheet and lay out a large piece of parchment paper over it. Turn oven on to 375 degrees. I think I may have fallen over that Amazon sells Kirkland's parchment paper (Costco)??!!
Drain the water chestnuts and dump them out on the cutting board (or plate, whatever). Open your bacon and cut it in half.
Wrap each water chestnut in bacon, as tight as you can, secure with a toothpick pierced all the way through. Toss the bacon wrapped nuts on to the baking sheet and spread out to give a little room between them.
Bake for 15 minutes or til the bacon is cooked to your liking. Yes, you can burn these so keep an eye on them ;-)
I serve mine naked. I know a lot of people make these and then douse them with bbq sauce or some other glaze (teriyaki sauce?) which is fine and dandy, but for me, I like them just bacon and water chestnutty ;-)
Enjoy!
So, what do we do? We start evaluating the pantry and freezers to see what we have in there that might need to be moved in a hurry and used up in the event of a pending storm coming at us ...
And then, we see that can of water chestnuts sitting in the pantry and think "uhm, bacon wrapped water chestnuts sound really good right about now" ... and then you just pull the can off the shelf, grab some bacon out of the fridge and go to it ... it's that easy!
*And if you are doing Whole30, use a sugar free bacon (normally MOST low sodium bacon IS sugar free, but read your labels!) and you've got yourself a pretty nifty little appetizer to share ...
Here you go:
2 cans of WHOLE water chestnuts (not the sliced ones!)
1 pkg of bacon - slices cut in two
toothpicks
Grab a large baking sheet and lay out a large piece of parchment paper over it. Turn oven on to 375 degrees. I think I may have fallen over that Amazon sells Kirkland's parchment paper (Costco)??!!
Drain the water chestnuts and dump them out on the cutting board (or plate, whatever). Open your bacon and cut it in half.
Wrap each water chestnut in bacon, as tight as you can, secure with a toothpick pierced all the way through. Toss the bacon wrapped nuts on to the baking sheet and spread out to give a little room between them.
*Yes, I do stand mine up but it's not a requirement*
Bake for 15 minutes or til the bacon is cooked to your liking. Yes, you can burn these so keep an eye on them ;-)
I serve mine naked. I know a lot of people make these and then douse them with bbq sauce or some other glaze (teriyaki sauce?) which is fine and dandy, but for me, I like them just bacon and water chestnutty ;-)
Enjoy!
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