#waterchestnuts

This recipe combines the irresistible flavors of crispy bacon and savory water chestnuts with a sweet and tangy sauce, creating a delicious appetizer that will be the star of any gathering.

Ingredients: 1 can whole water chestnuts, drained. 10 slices bacon, cut into thirds. 1/2 cup brown sugar. 1/4 cup soy sauce. 1/4 cup ketchup. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 teaspoon garlic powder.

Instructions: Warm the oven up to 190C 375F. Put a piece of bacon around each water chestnut and use a toothpick to hold it in place. Put the water chestnuts that have been wrapped in bacon in a baking dish. Put brown sugar, soy sauce, ketchup, Sriracha sauce, and garlic powder in a small bowl and mix them together. Pour the sauce over the water chestnuts that have been wrapped in bacon. Bake in an oven that has already been heated for 25 to 30 minutes, or until the bacon is crispy. Use the sauce to baste the bacon every now and then. To use as a dip, mix extra Sriracha sauce and mayonnaise in a different bowl. The water chestnuts wrapped in bacon should be served with the spicy mayo dip.

Prep Time: 15 minutes

Cook Time: 25 minutes

These Asian lettuce wraps are a tasty and healthy way to start the meal or eat them as a main course. A tasty bite is made by putting crunchy water chestnuts inside crisp lettuce leaves and topping them with savory ground chicken and tasty sauces.

Ingredients: 1 lb ground chicken. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 small onion, finely chopped. 1/4 cup hoisin sauce. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon ginger, minced. 1 8 oz can water chestnuts, drained and finely chopped. 2 green onions, thinly sliced. 1 head iceberg lettuce, leaves separated. Salt and pepper to taste. Optional: Sriracha sauce, for serving. Optional: Chopped peanuts and cilantro for garnish.

Instructions: Heat sesame oil in a large skillet over medium heat. Add minced garlic, chopped onion, and minced ginger. Cook until fragrant. Add ground chicken and cook until browned, breaking it apart with a spatula. Stir in hoisin sauce, soy sauce, and rice vinegar. Cook for another 2-3 minutes. Add water chestnuts and green onions. Stir to combine. Season with salt and pepper to taste. To serve, spoon chicken mixture into lettuce leaves. Garnish with chopped peanuts, cilantro, and a drizzle of Sriracha sauce if desired. Roll up the lettuce leaves and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Over the next alternate Wednesdays, Sally from Smorgsabord Magazine will kindly share a series we originally ran back in 2018. Sally said… With many more visitors to the blog now and fans of Carol’s food posts, we thought you might enjoy all the foods and recipes she covered in that series. And these are? Water Chestnuts Thank you for joining me here today to read the full original post. Please…

Welcome once again to Smorgasbord Magazine where Sally is sharing one of my first A-Z’s…Today in my culinary trawl we have the letter W for Wakame, Wasabi, Walnuts, Watercress, and Wax Beans etc…so many food favourites begin with the letter W and I can’t thank Sally enough for sharing as I am loving the rewind…I haven’t made watercress rice for a while so that will be back on the menu it’s making…