Water chestnuts wrapped in bacon

1 lb. bacon
2 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in thirds.

Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.

Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan.

Broil until bacon is crisp.

At this point you have 2 choices: You can just dip them in a sauce made of the wet ingredients, or you can put them in a crock pot and cover them with the sauce and keep them warm. **I use the crock pot method.

I have also marinated them first in the stuff and then broiled them. They get caramelized that way in the oven.

The next time I try this, I'm going to cut wide layers of onion and cook them in the microwave in a little water until they are limp and pliable. Then I'm going to wrap a strip of onion (cut to size) inside the bacon before broiling. I'll let you know how it turns out.

Gorgonzola appetizers

So this is a little different, but it tastes really great.

I take smaller loaves of bread or sub sandwich buns and slice them at a slight angle to give wider slices. Don't slice length wise, but slice it like you would for a sandwich. I toast them slightly under the broiler, so they don't get chewy or mushy when you put stuff on them.

Then I take gorganzola cheese and sprinkle it on them. Add a small slice of canned pears (I reckon you could use fresh, but I'm from this little community that has a hard time getting great produce). Then I drizzle it with honey (mine is cranberry blossom honey, but I don't think that matters). Broil until the cheese starts to melt. Serve.

These were different, but they tasted so good that a couple of us stood at my toaster oven and ate them straight off the baking tray. I don't know if many actually made it to the table.

Tirimisu in a Chocolate cup

Crab Salad

If you get the chance.....

I attended a conference at the Kalahari resort in Wisconsin Dells this week. I will say this...if you get the chance to go there and eat the food....go. No, don't just go...RUN!!!!!
The chefs there know food, they know flavors and they know how to use them. The first night was appetizers of all kinds, lamb, nori vegetables in tempura batter, watermelon slices with a slice of cucumber on it and then topped with a butterflied shrimp. There was a cheese fondue with veggies and pretzel bread, antipasti, teryaki steak sushi, scallops in a sweet chili sauce, loaded mashed potatoes in a martini glass, stuffed mushrooms, cheeses, wines, chocolates.....it was wonderful. Our table was not the most adventurous bunch of people when it came to trying things, but I was. I tried it all.
The conference food was wonderful and then came the last night banquet. The opener was a crab cake and crab claw arranged on a tower of romaine lettuce with 3 different salad dressings decorating the plate. I could have eaten about 3 of them and been totally happy. The next course was a beef fillet, with a portabello mushroom base, lobster cannelloni with a lobster sherry cream sauce and a tomato half stuffed with asparagus. I am not ashamed to say that I ate it all.
Dessert was 3 or 4 types of chocolate layered in a tower. It was beautiful and tasted wonderful, but I loved the Tirimisu that they served us the day before in a coffee cup made of chocolate and topped with whipped cream in the shape of steam rising from the cup.
All in all, it was one of the great eating experiences of my life. I probably gained back the 11 pounds that I had lost (although I did take the stairs instead of the elevator and walked every chance that I had). I would love to go and learn from those who created that wonderful food. I wonder if they hold classes?
Have a great one!

Spinach-Artichoke Dip

4 cloves of garlic minced
1-10 oz. package frozen chopped spinach (thawed and drained)
1-14 oz. can artichoke hearts, drained and chopped
1-10 oz. container prepared Alfredo Sauce
1-cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
4 oz cream cheese (I have used the whole block in it before too)

Crush the garlic with a knife blade (most times I use the stuff in a jar, it's easier). Mix everything together and pour into a 8X8 pan or casserole dish. Bake covered for 20 minutes at 350. Uncover and bake another 10 minutes. Serve warm, so that the cheese will be gooey.

so it's been forever, sorry, here's a new recipe

Chicken Wrap Bites

2-3 boneless skinless chicken breasts (partially frozen for better slicing) cut into 1" cubes
1-2 packages of bacon (start with just one package and then adjust) sliced into thirds
brown sugar
chili powder

wrap each chicken cube with a bacon slice and secure with a toothpick. Place them on a foil lined baking sheet. Sprinkle lightly with brown sugar and then chili powder. Bake them at 400 or broil them (whichever you prefer) until bacon is cooked and crisped. Serve warm. (I baked them and then put them in a crock pot and they worked fine).

Enjoy!