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It’s summer. It’s hot. Too hot – I think the heat is to blame for my missing culinary mojo. There’s just something about 95 degree temperatures that makes turning on my oven a little less appealing than normal.
With all the heat, blue skies, and an 85 acre pond in our backyard, we’re kind of used to last minute entertaining. So we keep the fridge stocked with simple, fresh ingredients that can be transformed into delicious eats without too much cooking involved.
For our recent Fourth of July festivities, I decided to keep things pretty effortless and portable, so people wouldn’t have to be tied to the table while enjoying the food. One of the most well received items on the menu were these easy Greek Salad Skewers. With only 6 ingredients and minimal prep time, these Greek Salad Skewers couldn’t be easier – or cuter!
Now, here’s where things get a little fun! I want you to share YOUR favorite appetizer recipe that uses 6 ingredients or less (see below for specifics) for the chance to win a $600 gift card. I’ve teamed up with American Express and their Dinner @ 6 promotion to create simple appetizer recipes that use 6 ingredients or less.
Are you seeing a theme here with the number 6? Let me explain. American Express recently launched two cash back credit cards – Blue Cash Preferred and Blue Cash Everyday.
One of the most exciting benefits of the Blue Cash Preferred card is that Cardmembers receive 6% cash back for purchases at the supermarket – the highest cash back rate available for grocery purchases! With these new Blue Cash® Cards, there are no spend minimums, cash back caps, ongoing enrollments or rotating categories of cash back benefits. Which is a pretty sweet deal when used responsibly.
Greek Salad Skewers
Ingredients:
12 grape tomatoes
4 ounces feta cheese, cut into 12 (1/2-inch) cubes
1 mini cucumber sliced into 12 pieces
12 pitted kalamata olives
2 tablespoons extra-virgin olive oil
1 ½ teaspoons Za’atar*.
12 (4-6 inch) bamboo or wood skewers
Directions:
1. Thread the skewers starting with a tomato, then a piece of feta cheese, a cucumber and an olive. Repeat with the remaining ingredients.
2. Just before serving, arrange skewers on a platter, drizzle with olive oil and sprinkle with Za’atar.
Notes:
- I highly recommend finding Za’atar. It’s such a great spice (a blend of sumac, sesame seeds and herbs) to have on hand. I love the brand Urban Accents because it’s flavorful and readily available at my local market.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Requirements for Participation
One winner will receive a $600 Gift Card from American Express:
1. Submit your favorite APPETIZER recipe that features 6 ingredients or less. You MUST cut and paste the entire recipe into the comment form. If you have a blog, please also provide a link to the post.
2. You may submit 2 recipes – leave each recipe in a separate comment.
Seasonings, spices and herbs, garlic, vinegars and oils DO NOT count as one of the 6 ingredients.
3.. Contest ends July 23, 2011 at 11:59 p.m. PST. Entries that do not follow the directions above will be deleted without notification.
4. Winner will be posted in a follow up post by July 29, 2011.
5. Contest open to US residents only.
6. Winner will be chosen via random.org and will have 3 days to respond or a new winner will be selected.
Additional Entries
If you also have a MAIN COURSE recipe that uses 6 ingredients or less, be sure to head over to goodLife {eats} and enter on Katie’s blog as well. Good luck!
Disclosure
This post and the giveaway are sponsored by American Express. The views and opinions expressed within this post are my own.
California Caviar
1 can black olives, drained
1 tsp minced garlic (canned or fresh)
drizzle EVOO
Pulse in the food processor until the olives are about the same texture as the garlic. Too much pulsing, and you’ll end up with an olive paste, which is good, but not quite the same.
Serve with pita chips or favorite crackers.
King of the Hill Dip
1 1/2 cup grated monterey jack cheese
1 1/2 cup grated parmesan cheese
1 cup mayonnaise
2-4 oz. cans of chopped green chilies undrained
1/4 tsp. cumin
1 cup chopped cooked chicken
Combine and put into a greased casserole dish. Bake at 350 for 20 min. Serve with tortilla chips.
Grilled Polenta Cakes
1 tube polenta, removed from casing, cut into 1/2-inch slices, and patted dry with paper towels
Approximately 1/4 cup extra-virgin olive oil
Cooking spray
1 cup of your favorite tomato sauce
1 cup freshly grated Parmesan cheese (you may have some leftover)
1/4 cup basil, chopped
Directions:
1. Brush both sides of the polenta cakes with the olive oil, and set aside.
2. Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8-10 minutes on each side or until both sides are golden and crunchy and have grill marks.
3. Remove the cakes from the grill and let cool on a baking rack.
4. Just before you are ready to serve, preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place a heaping tablespoon of your favorite tomato sauce on each slice, then add a generous amount of freshly grated Parmesan cheese to each. Bake for 15 minutes.
5. Garnish with fresh chopped basil and serve warm.
Skewered Tortellini
Makes 3 1/2 dozen
Parmesan – Lemon Dip
1 cup crème fraiche
2 ounce Parmesan cheese, grated on the small wholes if a box cheese grater
Grated zest of one lemon and juice of 1 large lemon
5 cloves roasted garlic
Kosher salt and freshly ground black pepper
1 1/2 pounds tortellini
Basil leaves (opal and green basil look especially nice)
Olive oil
1. In a small mixing bowl, combine the crème fraiche, Parmesan cheese, lemon zest, lemon juice, garlic cloves, and salt and pepper to taste. Set the dip aside until ready to use. (DT: Can be one day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. Bring a large pot of salted water to boil and cook the tortellini until just tender. Drain the pasta and sprinkle with olive oil to prevent sticking.
3. Put 2 tortellini on small, 6-inch skewers with one leaf small leaf or one large folded leaf basil. Serve with dipping sauce
Kicked-Up Corn Dip
3 cans Mexicorn
8 oz. mayo
8 oz. Sour cream
2 cups cheddar cheese
Jalapenos to taste (chopped)
*Subsitute low fat ingredients for a “lighter” dip
Drain the Mexicorn. Combine all ingredients. Cover and chill. Serve with your choice of chip/cracker. FRITOS recommended ;) Absolutely DELICIOUS!
Tomato Roast Beef Appetizer
24 slices baguette (1/4 to 1/2 inch thick)
2 tablespoons olive oil
1/2 cup mayo
1/4 cup grated Parmesan cheese
2 to 4 tablespoons of drained capers
1/4 teaspoon garlic powder
1/2 to 1 lb thinly sliced roast beef cut into 24 pieces
3 to 4 roma tomatoes cut into 24 slices
1) Heat oven to 350 degrees. Place bread slices on an ungreased cookie sheet & brush them lightly with oil. Bake for 8 to 10 minutes until crisp. Let them cool at least 5 minutes
2) Meanwhile in small bowl, combine mayo, cheese, capers & garlic powder. Mix well.
3) Spread mayo mixture on the cooled bread slices. Top with roast beef and tomato slice.
4) Eat lots and lots and try not to share with friends. It is too good to share! ;-)
Easy Asparagus w/ Prosciutto
Asparagus, washed & trimmed
Prosciutto
Wrap prosciutto around asparagus. Grill or broil on high for a few minutes.
Enjoy!
Spring Tuna Salad
http://chocolateandcarrots.com/2011/04/spring-tuna-salad
Ingredients
4 (5 ounce) cans of chunky light tuna, drained
2 tablespoons relish
3/4 cup non-fat plain Greek yogurt
1/2 tablespoon honey mustard
1/2 cup diced strawberries
2 stalks celery diced
How-To
1. Mix all of the ingredients together and enjoy on salad, sandwiches or crackers!
2. Store in the refrigerator for up to 5 days.
{Homemade} Lemon Dressing over a Microgreens Salad
http://chocolateandcarrots.com/2011/07/homemade-lemon-dressing-microgreens-salad
Ingredients
1 tablespoon fresh squeezed lemon juice
1 teaspoon agave nectar
2 teaspoons balsamic vinegar
dash of salt and pepper
3 tablespoons olive oil
Sunflower microgreens
baby tomatoes
How-To
1. In a bowl, whisk together the first 4 ingredients.
2. While continuing to whisk, slowly drizzle in the olive oil until blended.
3. Drizzle over your favorite salad! :-)
So easy, but so delicious (and so unhealthy).
You need:
Jalapenos
Cream Cheese
Sliced Bacon
Cut the jalapenos in half and remove seeds. Spread cream cheese in each jalapeno half. Cut the slices of bacon in half and wrap around a jalapeno. Bake at about 350 until the bacon is crispy.
SO GOOD.