Bless Her Heart

Sometimes you’re surprised to find that a vegetable or fruit belongs to one category and not to the one you originally thought it belonged to.

Kinda like the whole “is a tomato a fruit or a vegetable” debate.

So here we go again.

Water chestnuts belong to the same family as onions and garlic, even though they are aquatic plants that are found in the marshes and paddy fields in tropical and subtropical Asia and Africa

The Plant: The Water Chestnut plant is an aquatic perennial that has long, thin stems that can reach up to three feet in length. They have small, thin, light green leaves and small white flowers. Its edible portion is the corm. The corm is the swollen, underground stem. These corm are light brown, round and about the size of a marble.

Flavor: Water chestnuts have a delicate taste and a crunchy texture.

Nutritional Value:

• good source of carbohydrates, protein, fiber, and vitamins
• good source of minerals such as riboflavin, phosphorus, calcium, magnesium, and potassium
• low in calories and fat

Health Benefits:  Water chestnuts provide many of the same health benefits of vegetables within this classification. In particular, water chestnuts can help in weight-loss and lower blood pressure.

Decorative Uses: Water Chestnuts are also grown in ponds and lakes in the United States to help reduce algae growth and improve water quality. They are also popular in the landscape design of aquatic gardens and water features.

Uses: commonly used in Indian, Chinese and Southeast Asian cuisines as a crunchy and nutty addition to stir-fries, salads, and soups…can be eaten raw, boiled, steamed or roasted.

Bacon-wrapped water chestnuts combine the crunchy texture of water chestnuts with a sweet and savory marinade and salty, crisp bacon.

These bite-sized appetizers are a versatile, delicious treat that can be customized to suit different taste preferences and dietary needs.

Bacon: Southerners love our bacon, and these bacon-wrapped water chestnuts are obviously wrapped in bacon…and obviously delicious.

Do not use thick bacon to make these.

Instead, use thin strips of quality pork bacon. Thinner bacon will cook up faster and crispier than thick cut bacon. It will also be easier to wrap the water chestnuts if you use thinner bacon.

Center cut bacon is ideal because it contains less fat and cooks more consistently.

Cut the bacon into thirds before wrapping around the water chestnut. Otherwise, the bacon will not turn out as crispy.

Water Chestnuts: Canned  water chestnuts are your best option here. Be sure to buy whole water chestnuts, not sliced ones. Marinate the water chestnuts in 2Tbsp Worcestershire sauce for 30 minutes before wrapping them for even more flavor.

• 1lb sliced bacon, cut into thirds
• 16oz can whole water chestnuts, rinsed and drained
• 2Tbsp Worcestershire sauce (optional)
• 1C ketchup
• ½C lemon-lime soda or pineapple juice
• ⅓C packed brown sugar
• ½C soy sauce
• ½tsp garlic powder
• ½tsp onion powder
• 1tsp grated ginger
• toothpicks
• 2Tbsp sriracha sauce
• 2Tbsp honey
• ⅓C mayonnaise
• ½C chili sauce

Soak the water chestnuts: Soak the water chestnuts in a bowl with soy sauce anywhere from 45min to three hours. Cover with plastic wrap. Refrigerate anywhere from 45min to 24 hours. This rehydrates the water chestnuts and makes them easier to wrap.

Preheat the oven: Preheat the oven to 350°F. Make sure your oven is fully preheated before adding the bacon to ensure even cooking and proper rendering of the fat.

Prepare the pan: Line a sheet pan with foil or parchment paper. Top it with a wire rack. Spray the rack with cooking spray.

Prepare the water chestnuts: Place the chestnuts in a small strainer. Drain and discard the marinade. Run cold water over them to remove any residue from the can. Pat them dry with a paper towel. Any excess moisture will keep the bacon from adhering to the water chestnut. Place the wrapped water chestnuts on the baking sheet in a single layer.

Soak the toothpicks: Soak the toothpicks in water for at least 15 minutes. Otherwise, they will burn up in the oven. Toothpicks help to keep the bacon wrapped tightly around each water chestnut. They also make it easier to pick up the food and eat it.

Make the Sauce: Combine ketchup and brown sugar in a small saucepan.Stir together 1 cup brown sugar, 2 tbsp Worcestershire sauce, 1 cup soy sauce, 1 cup ketchup, and ½ tsp garlic powder in a saucepan until well combined. Cook and stir over medium heat until sugar dissolves. Dip each water chestnut into the sauce. Place each back onto the prepared baking dish.

Wrap the water chestnuts in bacon: Cut bacon slices in half crosswise. Wrap one slice of bacon around each water chestnut. Secure with a toothpick. Be sure to pierce all the way through so it doesn’t come undone during baking. Arrange bacon-wrapped water chestnuts on a parchment-lined baking sheet.

Bake: Bake 25min, until the bacon is crisp, Be sure to watch closely so they don’t burn. Turn the water chestnuts over, using a set of tongs. This ensures that all sides of the bacon are crisp.

Baste: Pour the prepared sauce evenly over the water chestnuts, making sure each piece gets coated. The sauce may seem abundant, but it will reduce and thicken during baking. Bake 10min.

Drain: Tilt the dish. Spoon out the grease. You could also try dabbing the grease with a paper towel. This prevents the final dish from becoming too greasy and helps the sauce adhere better.

Serve: Remove the appetizers to a serving plate. Serve right away, along with any remaining sauce

To cook in an air fryer: Cook at 350 for 9min, until bacon crisps. 

To cook in an Instant Pot: Place the bacon-wrapped water chestnuts in the Instant Pot. Cook on high pressure for 3 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.

To cook in a slow cooker: Layer the bacon-wrapped water chestnuts in the slow cooker. Cook on low for 4 hours, or until the bacon is cooked to your liking.

To store leftovers: Refrigerate in an airtight container in the fridge for up to six days. Reheat in an oven or air fryer at 350 for 7-9 minutes. Check often, as you want to make sure the water chestnut is heated through but the bacon is not overcooked.

To make ahead: Wrap the water chestnuts. Refrigerate them up to two days ahead of time. Refrigerate the extra sauce in a separate container.