Bacon-Wrapped Water Chestnuts

Everyone loved these at my latest garden party complete with white mosaic tiki torches and custom painted purple chairs. There are only four ingredients and a few easy steps. I finished this before Koko Taylor had finished telling her man not to let her catch him with his drawers down. (photo by GoodNCrazy)

Bacon-Wrapped Water Chestnuts

1/4 cup soy sauce

2 Tbsp. sugar

8 ounces whole water chestnuts, drained

8 slices bacon, cut in half

Mix the soy sauce and the sugar.
Add the water chestnuts and marinate for 30 minutes.
Wrap each chestnut with ½ strip of bacon and secure with a toothpick.
Bake 20 minutes at 400 degrees.

Make it a meal: Serve ahead of grilled chicken thighs and brave potatoes (see recipe).

Wine: Shiraz

Pickled Carrot Salad

So easy! This recipe is so good, I actually eat my carrots. I feel so healty!

Pickled Carrot Salad

1 10 oz. bag julienned carrots

1/2 cup olive oil

1/2 cup cider vinegar

1/3 cup water

1 tablespoon sugar

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon pepper

1/2 teaspoon ground mustard

In a saucepan, cook carrots in a small amount of water for about 10 minutes.
Drain and transfer to a serving dish.
Combine remaining ingredients in the saucepan.
Heat for a few minutes until the sugar dissolves.
Pour over carrots; cover and refrigerate for overnight.

Make it a meal: Serve alongside Cod with Lemon and White Pepper (see recipe)

Wine: Sauvignon Blanc

Antipasto

This was such a hit at a family get-together, I will absolutely make this again for company. It requires little work and a patient deli counter service person. There's a little something for everyone in there.

Just be careful with how much dressing you put on and when you are serving. You don't want the lettuce to get soggy.

Antipasto

1 bag Romaine lettuce

a few sprinkles garlic powder

1/4 lb. of deli meat sliced thin--Choose 3: Capicola, salami, ham, roast beef, prosciutto (I used the first 3 for mine)

1/4 lb. Provolone cheese

1/2 can artichoke hearts, quartered

1/4 cup sun-dried tomatoes

1/4 cup marinated mushrooms

1/4 cup pepperoncini

1/4 cup mozzarella balls

Light Caesar salad dressing to taste

Spread the lettuce around the edges of a pretty serving dish.
Sprinkle the lettuce with garlic powder.
Drizzle the lettuce with Light Caesar dressing.
Roll up the deli meats and stack in the middle.
Roll the Provolone and put in the lettuce like the spokes of a wheel.
Make piles of the artichoke hearts, tomatoes, mushrooms, pepperoncini, and mozzarella balls in sections atop the lettuce.
Refrigerate for a bit or serve right away.

Options: Add black and green olives.

Make it a meal: Serve aside pasta with marinara sauce and warm bread.

Wine: Cabernet Sauvignon or Chianti