BBQ Bacon Wrapped Water Chestnuts (aka Rumaki)

 

This is one of the best appetizers ever! It makes an appearance at nearly all of our family gatherings. The sweet and salty mix of the barbecue and bacon are the perfect match for the crunchy water chestnut. This makes plenty, but beware- they go fast!

INGREDIENTS:

2 cans water chestnuts (whole, not sliced!)

1 package of bacon

1 cup barbecue sauce

1 tbs brown sugar

3 tbs ketchup

1/4 cup water

Toothpicks

DIRECTIONS:

-Drain the water chestnuts.

-Slice bacon into thirds (so each piece of bacon is now about 3" long)

-Wrap bacon around water chestnut and secure with a toothpick.

-Continue until all chestnuts are wrapped.

-Grease a large casserole dish (you will probably need more than 1 dish to fit them all!) and place chestnuts so they do not touch.

-Cook in a 375 degree oven for about 30 minutes, until bacon just starts to crisp up.

-Remove from oven. Drain/wipe out grease from casserole dish[es].

-Mix remaining ingredients in a bowl.

-Dip each chestnut into the BBQ mixture and place back in casserole dish.

-Cook for an additional 20-30 minutes until bacon looks cooked through and BBQ starts to brown.

-Best served at room temperature.

TIPS and ADAPTATIONS:

-Mix up your BBQ sauce mixture! Add in some honey mustard, soy sauce, hot sauce and/or balsamic vinegar.

-If the bacon is SUPER fatty, I do try and cut some of the fat off. HOWEVER- you do need some fat left on or these come out very dry!

-Make ahead (sorta): once chestnuts are wrapped and secured with toothpicks, place in a large ziplock bag and in the fridge for up to a day in advance. Then, a few hours before you're ready to eat them, proceed with the cooking and dipping.

HOMEMADE HUMMUS

Hummus is one of the tastiest and healthiest snacks you can choose to eat, but what you may not know is that is one of the easiest snacks to make! Why spend $5 on this store bought treat when you can whip it up in minutes? Keep it simple and traditional, or mix in some of your favorite yummy flavors. Either way, if you're looking for a protein packed mini meal- make your own hummus today!

INGREDIENTS:
15 oz can of chickpeas
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 lemon, juiced (2-3 tablespoons of juice)
1 clove garlic

DIRECTIONS:
-Drain the can of chickpeas.
-Combine all ingredients in a food processor and blend until smooth.
-Serve with pita and veggies and enjoy!
(Store leftovers in an air-tight container in the fridge.)

SHOUT OUT:
Though there are MANY different types of hummus out there- this one was inspired by my favorite hummus from Trader Joes.

TIPS and ADAPTATIONS:
-Try blending in one of the following for a tasty flavored hummus: kalamata olives, sundried tomatoes, caramelized onions, pine nuts, pesto, hot sauce, tahini, crush dried red pepper, roasted eggplant, or roasted red pepper.
-If your hummus seems too thick, add in more olive oil one teaspoon at a time.
-To cut calories even more, use the chickpea liquid from the can instead of olive oil.
-Make your own pita chips by cutting up pita, mist a light layer of spray olive oil on top, season with salt and pepper and toast in a 400 degree oven until crispy.
-Try hummus instead of mayonnaise on your next sandwich or wrap!
-Make a veggie pizza: spread hummus on prepared pizza dough and top with your favorite sliced vegetables.
-Instead of using only chickpeas in the hummus, mix in some cannellini beans, edamame, or black beans for added protein and flavor.

BROWN BAG POPCORN

Looking for a satisfying and healthy snack? Popcorn is one of the best! Making your own is not only cheaper but it's healthier, because you're controlling the quality and amount of ingredients. This salty and crunchy treat is high in fiber and low in calories and fat, so you won't feel guilty eating a hefty serving. My popcorn recipe is so quick and easy, it'll become a permanent staple at movie night!

INGREDIENTS:
1 brown bag, large lunch sack size (number 12 or 20)
1/4 cup popcorn (now yellow or white kernels)
2 tbs. canola or vegetable oil
salt to taste

DIRECTIONS:
-place kernels in bag, fold over top 2 inches of bag to close
-microwave for 1 minute and 30 seconds at 50% power
-microwave at full power for an additional minute or when it there is more than 4-5 seconds in between popping
-place in a large bowl
-drizzle on popcorn 1 tbs. oil
-lightly salt and toss to coat
-drizzle additional 1 tbs. oil on top of popcorn
-lightly salt and toss
-enjoy!

SHOUT OUTS:
This recipe is all thanks to my Grandpa Len- it's one of the main things I look forward to when I visit, and he has it perfected!

TIPS and ADAPTATIONS:
-In addition or instead of salt, sprinkle on: butter flavored powder, cayenne pepper, cinnamon, parmesan cheese, crushed red pepper flakes, or garlic salt.
-Try these fancy combos:
---spritz popcorn with vinegar and sprinkle on salt for a 'salt and vinegar' version
---drizzle on some lime juice and sprinkle with chili powder
---powdered sugar and coco powder
---drizzle on honey and sprinkle on some cinnamon
-You can use olive oil instead of canola/vegetable oil- it's healthier!
-You can reuse the popcorn bag! you can keep using the same bag at least a dozen or so times!
-You can half the recipe: use 2 tbs. popcorn kernels, and only 1 tbs.
-Cooking time may vary, as microwaves temps and powers vary.

GAIL'S BRUSCHETTA

this is one of the easiest, and tastiest appetizers you'll ever make! it's under 10 ingredients, all of which can be found year round. it takes no more than a few chops with a knife, a whirl of a food processor blade, and a spoon to scoop the bruschetta into a bowl (or into your mouth!). this cool, fresh take on bruschetta is a delicious treat that i guarantee will make many appearances at your future parties, picnics, and gatherings!

INGREDIENTS:
4 large plum tomatoes, seeds removed and chopped
4 gloves of garlic, minced
3/4 cup kalamata olives, chopped
1 tbs fresh basil, chopped
1 tsp fresh oregano, chopped
1 tsp salt
1/2 tsp pepper
2 tbs extra virgin olive oil
bread toasts or crackers for serving

DIRECTIONS:
-chop all ingredients in a food processor or blender until pieces are in small chunks
-serve with bread or crackers, enjoy!

SHOUT OUTS:
this recipe was given to me by my grandfather's good friend, Gail. my grandparents' fridge is never empty of this delicious snack!

TIPS and ADAPTATIONS:
-if you don't have a blender or food processor, you can do all the chopping by hand! it'd still be delicious, and a little more chunky and 'rustic' looking!
-to make your own bread toasts: slice a loaf of fresh bread (like a ciabatta, sourdough, or italian white bread) into 1/4" slices, and then cut each piece into 2" pieces (bite size!). place in a single layer on a baking sheet, drizzle or spray on olive oil, and toast in the oven at 375 degrees until bread starts to turn golden brown.
-put the leftovers over pasta, and turn it into dinner! yum!
-you can use black olives instead of kalamata olives, or try some roasted garlic instead of fresh!

-make it a warm dish by placing the bruschetta on lightly toasted bread, sprinkling some shredded mozzarella cheese on top, and bake it in a [375 degree] oven until the cheese is melted

RICOTTA CHICKEN MEATBALLS with MANCHEGO-GOAT CHEESE SAUCE

these little meatballs are pulling for double duty. adding ricotta cheese keeps the lean chicken moist, and the spinach helps keep it healthy! not only are they perfect with a toothpick and a creamy cheese sauce for dipping, but they would happily take over your typical spaghetti and meatballs dinner any night! so jazz up your appetizers, these little guys are here to impress!

INGREDIENTS:
for meatballs:
1 lb ground chicken
1/4 cup frozen chopped spinach, thawed and drained
3/4 cup ricotta cheese
1 egg, beaten
2 cloves garlic, minced
1/4 cup bread crumbs
1 tbs. grated parmesan cheese
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS:
-mix all ingredients together
-form into balls about the size of walnuts
-if mixture becomes too sticky, keep a small bowl of water to dip fingers in, get hands wet, and continue rolling meatballs
-place meatballs in a greased casserole dish
-cook at 375 degrees for 30 minutes, turning the meatballs half way through cooking time
-serve with toothpicks, and enjoy!

INGREDIENTS:
for cheese sauce:
1 tbs. butter
1 tbs. flour
1 cup chicken broth, warmed
2 ounces manchego cheese, grated
1 tbs. goat cheese
few shakes of nutmeg

DIRECTIONS:
-over medium low heat, melt butter in a pan
-add flour, and continuously stir for about 1 minute
-pour in warm chicken broth and keep stirring for an additional minute
-add cheeses and nutmeg
-stir until cheeses melt
-pour into a dish for dipping and enjoy!

makes approximately 30+ small meatballs

SHOUT OUTS:
this recipe was inspired by tasty appetizers eaten at The Quarry in Brevard, North Carolina

TIPS and ADAPTATIONS:
-use ground turkey instead of chicken
-replace the goat cheese with cream cheese and the manchego with pecorino romano or parmesan
-for a more 'adult' cheese sauce, use half white wine, half chicken broth
-take left over cheese sauce and pour over pasta, add meatballs, and have a delicious dinner! or simply use the meatball recipe to replace your typical beef/pork/veal meatballs for a healthier option!
-if the flour in your cheese sauce becomes lumpy, try adding more butter

LESSON LEARNED:
-the butter and flour mixture is referred to as a 'roux;' it is the base for most all cream and cheese sauces