A Thanksgiving Appetizer That’s So Good, You’ll Slap Yo’ Mama

A Thanksgiving Appetizer That’s So Good, You’ll Slap Yo’ Mama

I know I opted out of the whole Thanksgiving Dinner smorgasbord, but I know many of you are getting ready to unleash your inner Iron Chef this week.  I rarely share recipes, but heck, I’m so grateful to have so many fabulous readers, I couldn’t keep this recipe to myself.  I’m giving you my all-time favorite, most requested, slam-dunk recipe.  It’s so good you’ll wanna slap your mama. 

Slap Yo’ Mama Good Bacon Things
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Are you looking for a slap-yo-mama delicious appetizer that will have your guests begging for the recipe? This is my no-fail go-to appetizer for any gathering!
Ingredients
  • 1 pound of bacon (I prefer apple wood smoked)
  • 2 cans whole water chestnuts
  • 2 tablespoons butter
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon soy sauce

Instructions
  1. Preheat your oven to 325′ F.
  2. Cut your bacon strips in half. Wrap each water chestnut with bacon and secure it with a toothpick.
  3. Place bacon wrapped water chestnuts on a foil lined baking sheet for one hour.
  4. When you’re ready to serve, put the bacon wraps in a dish with a lip and pour over glaze.
  5. Glaze:
  6. in a saucepan, melt the butter.
  7. Once the butter is melted, whisk in the brown sugar, dry mustard, Worcestershire sauce, soy sauce, and ketchup.
  8. Bring glaze to a bubble. Watch it carefully so it doesn’t scorch!
  9. Remove from heat and pour over bacon wraps.

La Chica’s Insider Bacon Things Tips:

  • I always double the glaze…it’s too good not to!
  • Find yourself with more bacon than chestnuts?  Just roll the bacon and secure with a toothpick…you can never have too much bacon.  Nobody will complain.  I promise.
  • Don’t like water chestnuts?  Make this.  Now you do.  You’re welcome.
  • You can prepare the bacon wrapped water chestnuts up to one day in advance.  After the bacon wraps are finished baking, cool them to room temp, and store them in an air tight container in the fridge.  The glaze will more than heat the bacon wraps through when you’re ready to serve.
  • These are the perfect appetizer to encourage you to dig out your chafing dish!

Disclaimer: If you elect to slap your mama, I am not liable for your mama slapping you right back.  And don’t run because mama’s have this crazy elastic arm span that can catch you before you even think of running.  Am I right?

Happy Thanksgiving to all of you and happy cooking!

Let me know how it goes! 

 

Comments

comments

Powered by Facebook Comments

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge