I was so excited to participate last week in the Game Day Appetizers series on Simply Klassic. All of the recipes look so delicious. Definitely check them out! I am especially excited to try the Jalapeno Artichoke Dip from Melissa at No-2-Pencil. Here is the recipe that I shared: Bacon-Wrapped Water Chestnuts.
I am not into sports. It’s the truth. I can’t play them, and I don’t enjoy watching them. But I do enjoy a party, and I LOVE food, so I was thrilled when Kristin asked me to participate in her Game Day Appetizers series. When I found out about it I knew just what recipe I would share. Bacon Wrapped Water Chestnuts. YUMMMMMM. My MIL made these for my baby shower years ago and they have been my appetizer go-to ever since then. Keep reading on to find out just how easy these little bites of salty heaven are to make.
The ingredients for this recipe are simple. Bacon, whole water chestnuts, soy sauce, and toothpicks.
Drain the water chestnuts and put them into a small bowl.
Pour soy sauce over the top of them and let them marinate for about 30 minutes.
Time to prep the bacon! Start by cutting the strips in half.
Now wrap a bacon strip around a water chestnut and secure with a toothpick.
Line the bacon wrapped water chestnuts on a foil lined cookie sheet.
Broil the bacon wrapped water chestnuts until crispy. It will take several minutes.
Then carefully flip them and broil the other side until crispy.
Now enjoy. Mmmmmm…….sinful.
- Whole Water Chestnuts (They come in a can in the Asian food aisle. There were about 15 each in the cans that I bought.)
- Bacon (1/2 slice per water chestnut)
- Soy Sauce
- Drain water chestnuts and soak in soy sauce for at least 30 minutes.
- Cut bacon slices in half.
- Wrap each water chestnut in half of a slice of bacon and use a toothpick to secure. Lay them on a cookie sheet. (Cover the cookie sheet with aluminum foil if you'd like to avoid a horrible clean up job.)
- Broil until they look crispy. Remove from oven.
- Carefully flip them all over. (Use the toothpicks.) Broil again until the second side also looks crispy.
Marie Richman says
Hi… I’ve made these many times… I got the receipe from a friend… they are called Rumaki… and typically they also include chicken livers. I marinate the livers in soy sauce, garlic, ginger and small amount of Sherry wine for several hours. Then wrap 1/2 slice bacon around the chicken liver and whole water chestnut. Secure with a toothpick. They are gobbled up… and most people never figure out that there is chicken livers in this. I told one guest after he asked numerous times what’s it made of?” After I told him, he said ” liver makes me gag” But it didn’t stop him from going back and getting more !! Try this version sometime… I know it’s a little more time consuming… but so worth the extra time.
Holy moly. I am just NOT that brave! My husband, however, is quite intrigued!
Marie Richman says
I know… it’s weird… I dislike “liver” as much as anyone… but this I really LIKE !! I think because of the marinade, masks the “liver flavor” For 3/4 -1 lb. chicken livers I use 4-5 large pressed garlic cloves, and grated fresh ginger, soy sauce, sherry wine… marinate 2-3 hours… and it makes it so good, and you really can’t tell it’s liver. I know it’s not everybodys “cup of tea” but when I make these…there is never any left overs.
Another way to enjoy this special treat is sweet and salty. I do precook the bacon so that it is still pliable to wrap around the water chestnuts. I do not marinate them in soy sauce.
recipe. Take water chestnut and wrap in bacon and place in a casserole or pan and sprinkle brown sugar on top. Bake in oven until the brown sugar has melted and the bacon is crispy. And Enjoy. Everyone loves the sweet and salty taste.
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I have been making something like this for about 30 years. The difference is that I wrap the whole water chestnut with turkey bacon so it is not as greasy minus the soy sauce marinade. I then use a cup of ketchup and a cup of brown sugar wisked together on the stove until the sugar melts. I pour the mixture on top of the chestnuts and bake for 45-60 minutes at 375-400 degrees. The taste is crazy good. You get the sweet and sour flavor. Everyone I have made them for loves them and carries on my tradition.
Sarah Westover McKenna says
Yum! I can’t wait to try it!!