Bacon Wrapped Water Chestnuts & Homemade Teriyaki Sauce

As soon as I mentioned bacon for my PIGskin Challenge my friend Carol suggested Rumaki. Well I've never had that so I added it to the list. Got a little nervous when I started looking at recipes and they called for chicken liver (not my first choice for a football party)... But I found out there are many versions of Rumaki out there, some variations include chicken, scallops and oysters. I opted for just water chestnuts and bacon, but the twist is that the chestnuts get marinated in a teriyaki sauce for a couple hours.

Lots of bite size flavor here folks!

I do encourage you to try the homemade Teriyaki Sauce, I promise you'll never buy another bottle!
This is a great marinade for grilled steak, pork or chicken.
It did a nice job on the water chestnuts too:@)

Bacon Wrapped Water Chestnuts (Rumaki)-adapted from Allrecipes
1 (8oz) can of water chestnuts, drained
Teriyaki Sauce-recipe follows
About 7 slices of bacon, cut into thirds
Toothpicks for serving

Teriyaki Sauce-half of this recipe would be enough for 2 cans of chestnuts
1/4 C soy sauce
1/4 C vegetable oil
1 clove garlic, minced-I use a garlic press
1 tsp ground ginger
1 Tblsp molasses
Mix well

1. Add drained water chestnuts to Teriyaki Sauce and marinate for at least 2 hours, turning occasionally.
2. Drain chestnuts well-I dabbed them with paper towels.
3. Wrap one chestnut in bacon and place seam side down onto a baking sheet/dish. 
4. Bake at 375 degrees until brown and crispy, approx 25 minutes.
5. Serve with toothpicks. I preferred these at room temperature.

Have a happy day:@)

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On The Menu Monday
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