Bacon Wrapped Chestnuts

This recipe is a simple and YUMMY appetizer to have at any occasion.  Recently, I hosted a party at my house and was thinking "What else can I make?"  It was my first Super Bowl party (well actually it was a Puppy Bowl Party) and I wanted something...well Super Bowl like.  Suddenly, it came to me...BACON WRAPPED CHESTNUTS.  So simple, how could I forget.

The recipe I used, I got when I took an appetizer class a few years ago (yes I took an appetizer class once and I was struggling with my Super/Puppy Bowl party).  It's so simple that even my 8 year old helped me roll chestnuts in sugar and wrap them in bacon.  Plus it cooks super fast.  In additon, you can easily double or triple it, as I had to do.

While the recipe is dairy and gluten friendly.  Unfortunately, it is not soy friendly...but two out of three isn't bad...

Bacon Wrapped Chestnuts

1 8 oz can whole water chestnuts
1 lb good quality bacon, sliced in 1/8 inch slices
2 cups soy sauce
2 cups granulated sugar (I've gotten away with just using 1 cup)

Drain chestnuts, then put them in a bowl.  Soak them in soy sauce for a minimum of one hour or up to three hours.

Soak sturdy toothpicks in cold water about 30 minutes

Spread sugar in shallow dish and roll chestnuts in sugar, covering them completely.

Slice bacon strips in half then roll bacon around each chestnut and secure with a toothpick.

Line sheet tray with nonstick foil and turn broiler on high

Broil chestnuts approximately 5-7 minutes or until bacon is crispy (you may need to broil longer, depending on broil settings)

Remove pan from oven, move chestnuts to a serving dish and serve immediately (or after a few minutes of cooling)  Toothpicks will burn.

Notes: I have heard you can cut chestnuts in half to stretch out the servings, but I like them whole.  Recently, I made them for a party of 50.  I used three cans of whole chestnust and 2 packs of bacon.  That wasn't nearly enough.  They were GONE in no time.  So maybe the cutting would have worked then.

Furthermore, when I made them the Puppy Bowl, they took 15 minutes to broil.  I think it was my oven.  You have to watch them, you will know when they are crispy and carmelized.  When I made the for the party of 50, I actually had to drain fat from the pan because the bacon dripped so much.  I noticed the bottoms were not cooking right.  I drained the pan, turned the chestnuts, reinserted the toothpicks and cooked another five minutes, they were fine.  It was more work than normal...So watch out for that.   (It was Smithfield brand bacon, so be warned).

Enjoy!

Peanut Butter and Banana muffins

I love the book Deceptively Delicious by Jessica Seinfeld, but I had issue with one recipe.  It was her peanut butter and jelly muffins.  Whenever I made them, they came out flat and the jelly just looked gross.  Well, actually, the whole muffin was gross.  So over the years, with some tweaking, I've come up with these.  They have become a mainstay in this house. The whole wheat adds a bit more density while the flaxseeds add some nice fiber.  I don't always make them with the wheat or flax, but I do most of the time.  With the yogurt, I don't always use plain.  I'll used a flavored greek yogurt if I have it on hand.  The 1/2 cup usually equals one individual serving cup, so that's pretty easy.  Finally, I like that this recipe does not require multiple bowls.  You can mix your dry ingredients separately and then mix them in, but I don't do that, I am just sure to mix really well.  Less dishes, much easier.

Other variations I've done is add pureed baby carrots or used chocolate peanut butter instead.

Peanut Butter and Banana muffins

1/2 cup natural peanut butter (creamy)
1-2 mashed bananas
1/2 cup firmly packed light or dark brown sugar
2 TBS butter or margarine (melted)
1/2 cup of yogurt (your choice)
1 large egg white
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 TBS flaxseeds (Optional)

Preheat over to 350.  Coat a 12 cup muffin tin with cooking spray or line with baking cups.  In a large bowl, mash the bananas.  Then add the peanut butter, sugar, and butter/margarine.  Mix with a spoon until well combined.  Mix in the yogurt and egg white.  Add the flour, baking powder, baking soda, salt, and flaxseeds (opt).  Mix until just combined, expect lumps in the batter.  Divdie the batter among the muffin cups and bake 20-24 minutes or until a toothpick comes out clean.