Dill Dip with Rye Bread

On February 10, 2016 By Isobar ExpeditionsIn Recipes11 Comments

We’ve been enjoying this dip for years, but we simply call it “Bread Dip”. When we can get the rye bread in a shepherds loaf, we will hollow out the loaf and put the dip into the bread, which makes for a great presentation. Rye bread and dill might not be a combination that you would think to put together, but it really is excellent. This dip works great for parties and special occasions since it can be prepared ahead of time and is easy for guests to eat, even when mingling. We hope that you enjoy it as much as we do.

Ingredients

1 1/3 cups Mayonnaise
2 cups Sour Cream
2 tsp Dill Weed
2 tsp Accent (which is flavor enhancer, but if you can’t find it, you can leave it out)
2 tsp Minced Onion
2 tsp Parsley – dried or finely chopped
1 pinch of Salt
1 loaf Rye Bread – dark or light (If you can get shepherd’s loaf, get two loaves, one for the bowl and one for dipping)

Instructions

Combine the mayonnaise, sour cream, dill weed, accent, minced onion, parsley, and salt in a large bowl. Mix well and refrigerate for at least an hour. If you’re able to get the rye bread in a shepherd’s loaf, hollow out the center of one of the loaves and put the dip in. Cut the rye bread into 1 inch squares.

Bacon Wrapped Crackers

On November 18, 2015 By Isobar ExpeditionsIn Recipes1 Comment

Needless to say, sometimes something super simple can be absolutely delicious, especially when it has bacon. This is the case with these bacon wrapped crackers. They don’t take much time, are simple to do, and are truly a crowd pleaser. They are perfect for a holiday or tailgate party and can be served warm or at room temperature. If they weren’t so decadent, we’d make them for a weekend afternoon snack while we’re watching sports, but these aren’t your everyday type of snack food. While you can probably make these with almost any type of cracker, we’ve found that rectangular crackers work the best. And don’t choose a saltine cracker, you need one with some buttery flavor to it, after all, you won’t find this in any diet books. We hope you enjoy them as much as we do.

Ingredients

36 Buttery Crackers – Rectangular (such as Town House)
12 Slices of Bacon (not thick sliced)
1/4 cup Parmesan Cheese – finely grated

Instructions

Cut the bacon strips into thirds, which should result in 36 slices of bacon approximately 3 to 4 inches in length. Wrap each cracker around the narrow side with a slice of bacon, being sure to overlap the edges where the strips meet. Place the bacon wrapped crackers, with the side where the bacon edges meet down, onto a baking sheet with a rack or parchment paper. Preheat an oven to 425 degrees. Cook the bacon wrapped crackers for 12 to 15 minutes or until the bacon is crispy. Immediately upon removing the crackers from the oven, sprinkle with parmesan cheese. Serve warm or at room temperature.

Generously Sprinkle with Parmesan Cheese

Pumpkin-Sage Shrimp

On October 28, 2015 By Isobar ExpeditionsIn Recipes9 Comments

We made this as an appetizer for our Halloween party, but it would be just as good over a bed of linguine noodles. The original recipe called for bay scallops, but we chose to use shrimp instead because we couldn’t get scallops. Since we’re in Colorado, finding fresh seafood can sometimes be a challenge, but based on the way our guests gobbled them up, shrimp seemed to be a fine alternative.

Ingredients

1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
1 stick (8 tbsp) Softened Unsalted Butter
1 1/2 tbsp Unsalted Butter
1/4 cup Canned Pure Pumpkin
1 tbsp Fresh Sage – chopped
1/4 tsp Salt
1 Lemon – cut in half

Instructions

In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.