[FHCx305] National Caramel Apple Day

Happy Halloween!

IT’S NATIONAL CARAMEL APPLE DAY!

Between pumpkin, candy corn, and caramel apples, we are really hitting the highlights of Autumn. Considering that it’s SPAK‘s favorite season for a number of reasons, we are more than happy to celebrate all of these.

It’s kind of traditional to do caramel/candy apples for Halloween. Some houses even hand out those wrapped caramel apples for trick-or-treaters. Unfortunately, we didn’t get to celebrate this in Disneyland where their caramel apples look amazing like these:

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Yes, those are apples underneath all that.

But when we do have caramel apples at home, we like to use a bit of dip and apple slices.

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LOOK AT THE DIP.

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Controlled scoops.

Sweet and tart and delicious. And this way, we spare SP‘s moustache of getting completely stuck with caramel.

Tomorrow is National Deep Fried Clams Day, National Calzone Day, and National Vinegar Day.

-SPAK

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[FHCx83] National Chip and Dip Day/National Melba Toast Day

It’s a chip and dip!

TODAY IS NATIONAL CHIP AND DIP DAY AND NATIONAL MELBA TOAST DAY!

Oh boy are we excited for today! Chips are awesome. Dips are awesome. Let’s make a mash-up (and we’ll throw some Melba Toast in to help with the dip!).

We present: The SPAK Chip and Dip Experience, March 2016:

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Three dips represented: AK‘s Beautiful Bruschetta, SPad’s Excellent Eggplant Dip, and SPom’s Outstanding Onion Dip

Alright alright, here are the recipes…

AK‘s Beautiful Bruschetta:

  • 5 Roma Tomatoes, chopped
  • 2 Garlic cloves, chopped
  • 4 oz fresh mozzarella, chopped
  • 6 leaves basil, chopped fine
  • 2 Tbsp Olive oil
  • 1 Tbsp Vinegar
  • Salt and Black Pepper, to taste

Basically you just mix it all up once everything is chopped. It’s HEAVENLY. We could eat Bruschetta day in and day out, despite the fact that neither SP nor AK typically enjoy raw tomatoes! That’s the power of this dish.

SPad’s Excellent Eggplant Dip (made by SPad himself for the holiday, thanks SPad!):

  • 3 large eggplants, halved lengthwise
  • 1 large green bell pepper, chopped fine
  • 1 bunch scallions, minced
  • 1/2 tsp Liquid Smoke
  • 3 Tbsp Vegetable Oil
  • Salt and Pepper, to taste

First you have to “overcook” the eggplants in the microwave after drizzling with oil. Make sure to cover it in wax paper first! Alternatively you can roast or grill them in foil. Once softened and fully cooked, scoop the flesh out of the skin and let it cool. Then you can finely chop/mince the flesh of the eggplant. Blend in the remaining ingredients and let it chill in the refrigerator at least overnight.

This dish has been a hallmark of holiday hors d’oeuvres in the SPamily household. Thanksgiving, Passover, you name it, this eggplant dip is there. The recipe, handed down in SP‘s paternal family, will make you love the eggplant more than any other dish. Serve it with crackers or chips or melba toast. This dip is on point.

SPom’s Outstanding Onion Dip (made by SP for the holiday. Sorry SPom.):

  • 8 oz light sour cream
  • 5.33 oz non-fat plain greek yogurt (We used Chobani)
  • Goodman’s Onion Soup Mix – alternatively, the Lipton one is also amazing because it has bigger onion bits in it.

This is the smallest recipe represented here today, but it’s the most popular dip for chips around these parts. Whenever there are cold cuts dinners, this dip is often found sitting next to some Old Dutch Rip-L chips. It’s really up to you how much of the onion soup mix you want to put in but in this house we like to lay it on there (AK, excitedly: “Whole thing! Whole thing! Whole thing!”). Make sure you’ve got some water on hand to help counteract the saltiness of the soup mix! This dip is creamy and flavorful and leaves the most amazing taste in your mouth. Stop reading this and go make some!!

Tomorrow is National Chocolate Covered Raisins Day, much to AK‘s displeasure.

SPAK