BBQ Bacon Chestnuts
Since we’re talking about hospitality this month, or more specifically, how I want to be a better hostess, I thought an easy appetizer recipe would go over well! This appetizer recipe for BBQ Bacon Chestnuts is delicious and easy on the budget! Win win!
So, if you are in need of a quick appetizer, these BBQ Bacon Chestnuts are the perfect solution. Using just three ingredients, this is one easy to make and even easier to enjoy recipe your guests will love. Take a peek below at how to make up an easy and inexpensive batch of your own so the next time the need hits, you will be ready!
- 1 package of bacon
- 1 can of water chestnuts
- 1 bottle of BBQ sauce
Begin by cutting the bacon into two inch sections. Set aside.
Place your water chestnuts in a strainer and drain any water.
On a plate, lay a piece of bacon flat. Place one water chestnut in the bacon, right in the center. Fold over one side of the bacon, then the second side. Place a toothpick directly into the center of the wrapped chestnut. This should hold the bacon tightly to the chestnut.
Repeat the process until all of your chestnuts are wrapped. Transfer the wrapped chestnuts into the baking dish.
Use a pastry brush or spoon to apply BBQ sauce to the wrapped chestnuts. Cover each bundle generously.
Place the baking dish into the oven at 350 degrees for 25 minutes. When the bacon is brown and crispy, you may remove. Don’t be alarmed if your toothpicks start turning dark brown or black in the oven, this is normal.
Allow some time for the BBQ Bacon Chestnuts to cool before serving. You can serve with an additional side of BBQ sauce if you desire.
You have quite a few options when purchasing the ingredients, so buy according to what works for you and your tastes. For example, it doesn’t matter what kind of bacon. I usually get whatever is cheapest. It also doesn’t matter what variety of BBQ sauce you buy, so generic or your personal preference works fine. (We like Diana’s.)
These BBQ Bacon Chestnuts are so tasty and the perfect party food. Whip up a batch to take to your next party or gathering and be the star of the show!
Looking for a delicious recipe that won’t heat up your house this week? Give these slow cooker meatballs a try! These slow cooker meatballs are a family favourite around here! Everyone enjoys them! They’re really versatile. We like ours cooked in either BBQ Sauce or Sweet & Sour. I’m sure a tomato sauce would also be fantastic. I usually make a giant batch then divide them up into bags to freeze for later.
These meatballs are really versatile. We like ours cooked in either BBQ Sauce or Sweet & Sour. I'm sure a tomato sauce would also be fantastic. I usually make a giant batch then divide them up into bags to freeze.
- 1 1/2 pounds ground beef
- 1 egg
- 1/3 cup oatmeal or breadcrumbs
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried oregano
- 1 Tbsp dried parsley
- 1/3 cup milk
Mix all ingredients together in a large bowl.
Shape into small meatballs, about 1 inch. (at this point, you can place them on a baking sheet and freeze, or cover with plastic wrap and refrigerate up to 24 hours before using).
Place the meatballs in the slow cooker.
Pour your sauce of choice over top. (We like BBQ or Sweet & Sour)
Cook on low for 6 hours.
Serve over rice or pasta.
Here’s a fabulous recipe for Tzatziki dip that my Mom gave me! We love to dip pita bread in it.
- 2/3 cup Sour Cream
- 1/3 cup Yogurt Greek
- Garlic powder or very finely chopped amount to taste
- Dill dried or fresh
- Cucumber very finely sliced and diced, or shredded
- Lemon to taste
- Salt optional
Mix it all together and let sit in refrigerator for at least 1 hour before serving.
Apart from using the ratio of Sour Cream to Yogurt, no specific amounts were given and you will need to add ingredients according to your taste.
Image from here.
Ron sent me his recipe for Baked Wings and I thought they sounded yummy and simple so he said I could share the recipe with you! He had meant to send the recipe before the Superbowl, but I’m sure they’re good any time!
- 2 cups white Flour
- 1 Tablespoon Montreal Chicken Spice
- 2 full shakes of Chili Powder
- 1 tablespoon Garlic
- 3 Kilos of Chicken wings tips removed if frozen defrost over night in fridge or put bag in sink and cover with cold water, changing water every half hour should be approximately 100-150 wings
Preheat oven to 350 degrees F
Put all dry ingredients into a large bowl (preferably the bowl will have a lid) using a fork or metal whisk stir all ingredients until well mixed
Put approximately 20 to 40 wings at a time in the bowl and cover with lid (make sure lid is tight so as not to wear mixture) shake to get flour coating on all wings. As you take out each wing, shake off excess flour.
Using tongs, place on baking tray lined with parchment paper.
Repeat until all wings are coated and placed on trays (3 Kilos will cover approximately 2 large trays)
Cooking time 45 minutes to 1 hour. Flip wings over when tops are golden.
Using a steel bowl, take your favourite BBQ sauce and put in a bowl, lightly covering some of the wings and toss ( or wash your bowl above and cover with lid and shake to get sauce on all wings).
Plate, serve and enjoy!
Serves approximately 4-6 people with about 25 wings each.
You may be interested in visiting Ron’s photography site!
The other day I put a plea out on Facebook and Twitter for some easy appetizer ideas. Appetizers aren’t usually my thing. Don’t get me wrong, I love eating them, I’m just not used to bringing them to parties! I’m usually in charge of a dessert. 🙂 So when I was supposed to bring two appetizers to an event on Wednesday, I panicked. But I must say, that you all on Facebook and Twitter saved me! And I’ve now got ideas to last me quite a few more parties! Here’s are all the ideas I received:
- @SAHMum – “Baked brie recipe is: 1 brie round, 1/2 cup orange marmalade, 1/2 cup chopped pecans, 2 tbsp. brown sugar. Spread on top of cheese. Bake at 350 for 20-25 minutes in uncovered corning dish! Serve hot w/crackers!”
- @HappyGeek75 – “Pioneer Woman’s jalapeño poppers. 3 ingredients, total yum.”
- @candiceservais – “tortilla pinwheels: Google for variations on recipe. Basically cream cheese + extras spread on tortillas, rollup, chill, cut!”
- @hemsgems – “stick of cream cheese, pour some red pepper &/or jalapeño jelly on it. Throw some crackers around it. Easy and Christmasy!”
- @allieGP – “spread butter over pita shells, sprinkle with parsley and/or shredded cheese, slice into strips, bake for a few minutes, serve with dip. Voila done! “
- Rachel D – “Bruschetta with goat cheese: Lightly toast sliced baguette in the oven. Top with a smear of goat cheese and marinated tomatoes (chopped & seeded tomatoes, splash of olive oil & balsamic vinegar, garlic powder, dried basil, & fresh pepper). …Warm in oven once topped, if desired.”
- Sherri– “A taco dip is always a hit so is a 7 layer one. If it is a hot one you are looking for a bacon and carmelized onion dip is INCREDIBLE :)”
- Lesley– “Moinks. Its a meatball wrapped in bacon. Bake in a 350 oven for 30 minutes and they’re ready to go :)”
- Lori– “Get a small wheel of brie or camembert, top with cranberry sauce (whole berry) and walnuts, or carmelized onions, pop in the oven until cheese is just nicely warm and slightly melting. Serve with melba toast. If serving wine, choose something on the medium dry side to balance the lovely fatty flavour of the cheese, like Pinot Grigio or for a red, Shiraz for the peppery-ness of it. Hope this helps!”
- Staci– “Cheeseball!! Make with cream cheese, white cheddar, chopped pecans and dried cranberries….yummm”
- Bev– “take mini bocconcini, grape tomatoes and basil leaves – thread on toothpicks – cheese-basil-tomato – dip in balsamic”
- Diane– “How ’bout Spinach Dip in a sourdough bread bowl, or Artichoke Dip topped with parmesan and heated until bubbly?? mmmmmm… feeling snacky now!!!”
- Lisa– “frozen meatballs, grape jelly and Heinz chili sauce-throw in crock pot a couple of hours done. Ummm go to kraftcanada.com lots there I cannot remember my fave’s from the past. There is a holiday dip I think cranberry sauce, mayo and cheese maybe a festive dip ? Hot artichoke dip is easy too. You can do bruschetta is very easy or even buy it and then just get the baguette and cut it up.”
- Lisa– “if you are making punch I made one a few times with a Christmas wreath made out of cherries, limes, and lemons….and I also made one with raspberry sherbet, you add it at the end and it fizzes and turns bright pink…good tasting punches. Another appetizer idea is baked brie with fig jam or strawberries, pretty easy….or pick up pate and crackers. I seen today at Superstore they have beef wellington appies and some asiago ones which the lady buying said are great.”
- Lisa – “there are a few recipes for appies on Triscuts too…if you like that cracker they are easy. cheese ball is good too…see Kraft there is a few types of cheese balls you can do”
- Brenda– “Another easy meatball recipe – take frozen meatballs, put in a slow cooker – add equal amounts of ginger ale and ketchup (ie 2 cups ketchup and 2 cups ginger ale). Put on for a couple of hours – sweet and sour meatballs – very yummy!”
- Lisa O – “Tzatziki sauce and you can dip anything in there, just toast some pita bread and slice into little wedges”
- Carla– “take a can of chick peas throw in in the blender or food processor add lemon and your favorite spice like curry or chili powder if you have fresh cilantro or basil or parsley chuck some in … serve with pita chips (bake in oven cut like pizza), or baked sliced baguette or crackers under $3 appy!!!”
- Desiree – “Okay ladies, this is always a favorite! Buffalo Chicken Dip!
2 chicken breasts diced and cooked
1 block of cream cheese, softened & diced into cubes
1 cup Tex Mex shredded cheese
1/2 cup Frank’s Red Hot sauce
1/2 cup 3 Cheese Ranch dressing
Mix it all together, grated cheese on top and bake 350 for 30 mins”
- Sherri– “Or how about a fruit salsa. Kiwi, apple, strawberry or whatever combination you want. Throw into a blender until just mixed together. Serve with tortillas that have been lightly sprayed with Pam cut into wedges and sprinkled with sugar and then baked. Beautiful festive colour amazing summer taste”
- Simon– “Western Family Asiago artichoke dip & tortilla chips!! ALWAYS a HUGE hit!”
- Rachel – “pamperedchef.com has an amazing recipe for artichoke dip in a baked wonton wrapper.”
- Ariane – “Pillsbury Crescent Rolls with a piece of Brie stuffed in the middle of each one, bake for 10 minutes DONE 15 min total!”
Image source here.