Friday, October 1, 2010
Foodie Friday Bacon Wrapped Water Chestnuts and Guacamole Pasta
Bacon Wrapped Water Chestnuts
8 ounces whole water chestnuts, drained
1/4 cup soy sauce
8 slices bacon, cut in half
Marinate water chestnuts in the soy sauce for 30 minutes.
Preheat oven to 375º F.
Wrap each chestnut with ½ strip of bacon and secure with a toothpick. Place the bacon-wrapped chestnuts on a baking cookie sheet.
Bake 25 minutes or until bacon is done and crisp. Remove from oven and drain off excess drippings. Remove toothpicks if topping another recipe with them.
2-3 ripe avocados
1 onion, minced
2 ripe tomatos, chopped
2 tablespoons cilantro leaves, finely chopped
1 whole fresh lime or lemon juice
1/2 teaspoon salt
A dash of Lawry's Seasoned Pepper
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Throw peel away or compost. Using a fork, mash the avocado. Add the chopped onion, chopped tomato, cilantro, lime or lemon, salt, pepper, garlic and cayenne and mix. Cover with plastic wrap directly on the surface of the guacamole to prevent from turning brown. Refrigerate until ready.
Cook Angel Hair pasta by directions on the package. Top plate or bowl with angel hair pasta, then spread guacamole on top and place 3 bacon wrapped water chestnuts on top of that. Top all that with shredded cheddar cheese. Serve. Enjoy!
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.