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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.
Seasoned goldfish crackers – A kid (and adult) pleaser from my co-worker.
I think almost all of these ingredients except the crackers are exempt as spices and oil. Very tasty!
-18 oz. cheddar goldfish crackers (Other varieties would probably be good too. I like to use the rainbow colored ones.)
-2/3 c. vegetable oil
-1 packet (1 oz.) dry Ranch dressing mix
-½ t. lemon pepper
-½. t. garlic powder
-1 T. dill weed
-¼ t. cayenne pepper
Preheat oven to 250. Put crackers in large bowl. Combine remaining ingredients and mix together. Drizzle over crackers and toss to coat evenly. Transfer to large baking pan, and bake 20 minutes stirring crackers halfway through baking time. Cool completely and store in airtight container.
http://stressbaking.blogspot.com/2011/06/quick-and-easy-fruit-dip.html
A great way to eat your calories – and your fruit!
Fruit Dip
1 (8 oz.) jar of marshmallow cream
1 (8 oz.) brick of cream cheese, softened
1 small container of cool whip
Mix the marshmallow cream and cream cheese with hand mixer until smooth. Then mix in the cool whip. Serve with your favorite fruit.
*My families favorites are canteloupe, strawberries and watermelon.
Marinated Cheese
1/2 c olive oil
1/2 c white wine vinegar
3 T minced green onions
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp fresh ground pepper
3 garlic cloves, minced
2 oz jar diced pimento (drained)
–combine above ingredients and set aside.
–now cut an 8 oz block of cream cheese and a block of sharp cheddar cheese in half, lengthwise and then crosswise into 1/4 inch thick square slices. arrange slices, alternating cream cheese and cheddar, in a shallow baking dish and cover with the marinade and refrigerate for at least 8 hrs. then, transfer to serving dish and serve with crackers.
–this is a really pretty dish and it looks like you fussed over it when it’s so easy. very festive for christmas parties!
From http://www.kraftrecipes.com/recipes/bacon-appetizer-crescents-57213.aspx DELICIOUS!!!!
What You Need
1) 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2) 8 slices OSCAR MAYER Bacon, cooked, crumbled
3) 1/3 cup KRAFT Grated Parmesan Cheese
4) 1/4 cup finely chopped onions
5) 1 Tbsp. milk
6) 2 cans (8 oz. each) refrigerated crescent dinner rolls
2 Tbsp. chopped fresh parsley (Exempt as “spices and herbs” that don’t count)
HEAT oven to 375°F.
MIX all ingredients except crescent dough.
SEPARATE each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
The BEST Easy Queso Dip
1 large brick of Velveeta cheese
1 can Rotel (Mild, Regular or Hot based on heat tolerance)
1 can of chili, NO BEANS (can use turkey chili)
1 can cream of mushroom soup (or cream of chicken if you don’t like mushrooms)
Put all of it in a crockpot and let the cheese melt (on LOW TEMP). Once the cheese has melted, switch crock pot to ‘warm’ setting to ensure it doesn’t overheat. If there isn’t a warm setting, keep an eye on it and toggle between low and off as necessary. Serve with tortilla chips!
Locanda Verde Sheep’s Milk Whipped Ricotta
Serves 6
Ingredients:
1 loaf Italian bread
2 cups sheep’s milk ricotta (if you can’t find this, use regular cow’s milk ricotta)
1 cup whole milk
1 teaspoon table salt
1 teaspoon fleur de sel or course sea salt
1 teaspoon course-ground black pepper
1 teaspoon fresh thyme leaves
1 tablespoon dried oregano, on the branch if possible (I use Calabrian or Sicilian)
2 to 3 tablespoons extra-virgin olive oil
Beat the ricotta and the milk together until the mixture is light and fluffy, using a KitchenAid with the paddle attachment if you’ve got one, or a whisk and a medium-sized bowl if you don’t. Add the table salt and mix well.
Place the mixture in a serving bowl. Sprinkle the fleur de sel, pepper, thyme, and oregano generously across the top.
Top with the olive oil, which will settle on and around the cheese. Serve with toasted bread!
Artichoke-chili Appetizer
1 small jar marinated artichoke hearts, drained and chopped
1 small can chopped green chilies, drained
2 green onions, thinly sliced
2 tablespoons sour cream
2 tablespoons cream cheese, softened
Salt and pepper to taste
½ cup shredded Monterey Jack cheese
Thinly sliced baguette or crackers
1. Preheat the oven to 375 F.
2. Combine the artichoke hearts, chilies, onion, sour cream and cream cheese in a bowl. Season to taste with salt and pepper.
3. Spoon a generous tablespoon of the mixture on the bred rounds or crackers, and place on a baking sheet.
4. Sprinkle the cheese over the top. (Add a dash of paprika to each, if desired.)
5. Heat until cheese is melted (about 10-15 minutes)
Enjoy!
Beet Hummus Recipe
INGREDIENTS
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
METHOD
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.
Guacamole
1 c mashed avocados
1 T lemon juice
1 T grated onion
1 tsp salt
1/4 tsp chili powder
–mix to combine the above in a bowl. cover the top of the spread with 1/3 c mayo and then chill. stir in the mayo before serving. serve w/tortilla chips.
Crazy Feta!
16oz crumbled feta cheese (from a brick, preferably)
1 head of roasted garlic
3 roasted jalapenos, seeds removed, chopped
Zest from 1/2 lemon
Juice from 1/2 lemon
1/4c Extra Virgin Olive Oil
Mix together in a bowl, refridgerate for at least an hour. Serve at room temp with pita chips!