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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.
Grilled Romaine Hearts
Romaine Hearts
Salt
Pepper
Lemon
Parmesan Cheese
1. Salt and pepper romaine hearts
2. Place romaine hearts face down on grill
3. Cook until lettuce has grill marks
4. Squeeze lemon juice and grate parmesan over romaine hearts
5. Serve and enjoy!
Bacon Wrapped Water Chestnuts:
1 # sliced bacon
2 cans whole water chestnuts, drained
1/2 c. packed brown sugar
1/2 c. mayo
1/4 c. chili sauce
Cut bacon strips in half. Cook until almost crisp; drain. Place in ungreased 9×13 pan.
In small bowl, combine brown sugar, mayo, and chili sauce. Pour over water chestnuts. Bake uncovered at 350 deg for 30 minutes.
Most delicious and easiest appetizer!
1 8oz block of cream cheese
1 jar of spicy pepper jelly
I box of wheat thin or triscuit crackers
Place the block of cold cream cheese on a plate. Then pour on the room temperature pepper jelly. Place the crackers around for dipping. This recipe is cheap, easy, and delicious. I’ve never taken it to a party and left with left overs.
BBQ Bacon Mushrooms
The name of this dish lists all of the ingredients.
Mushrooms
BBQ Sauce
Bacon
Wrap each mushroom with 1/2 a strip of bacon. Secure with a toothpick. Toss wrapped mushrooms in your favorite BBQ sauce. Place in baking dish. Bake for 10-15 minutes on 350. You can top them with more BBQ sauce at the end of baking and quickly broil them.
DE–LIC–IOUS!!
Cocktail meatballs
I’m not certain where the recipe originated, but my mother has been making these as long as I can remember and everyone raves about them!
-Approximately 5 pounds of meatballs, cooked (use your favorite meatball recipe or just buy a bag o’ frozen guys. Don’t even have to thaw them, just throw them in the crock pot frozen!)
-Equal amounts:
-grape jelly
-chili sauce
Throw all of this in the crock pot until meatballs are warmed through and sauce ingredients have blended. Canned cranberry sauce may be used instead of grape jelly. (I prefer cranberry sauce, as the finished sauce is not as sweet)
Blue Cheese Guacamole
1 cup crumbled blue cheese
1/4 cup sour cream
2 ripe avocados
Chips for serving
Mix together the sour cream and blue cheese. Add the avocado and mash together until smooth. Serve with chips.
Buffalo Ranch Chicken Dip
1 pkg cream cheese (room temp)
1 ½ C chicken breast, cooked and torn into pieces
½ C Texas Pete or other Buffalo wing sauce
¾ C Ranch dressing
1 C Monterey Jack cheese, shredded
Spread cream cheese on bottom of 9” dish. Combine chicken, hot sauce and Ranch dressing. Spread over cream cheese. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with Monterey jack. Cool for 10-15 minutes to let cheese melt. Serve with tortilla chips or Fritos Scoops.
Easiest Appetizer Ever
No kidding! Only 2 ingredients
1 (16 oz) pkg wonton wrappers
½ lb thinly sliced salami or pepperoni
Preheat oven to 375°.Lay wonton skin on table so that a corner is toward you. Place a slice of salami on the skin . Roll up like a cigar, moisten tip of wrapper with a little water to seal. Place on a cookie sheet seam side down. Bake about 10 minutes or until they turn lightly golden. Serve hot or at room temp with honey mustard . Can be made up ahead and frozen unbaked until needed.
Serves 4 -6
Kim’s Stuffed Mushrooms
15 large mushroom caps
¼ cup chopped turkey pepperoni
¼ cup grated Parmesan cheese
¼ cup grated Cheddar cheese
¼ cup mayonnaise
1/4 tsp. garlic powder
1/8 tsp. pepper
Wipe mushroom caps clean and place on baking sheet with sides. Heat oven to 350 degrees. Combine remaining ingredients and stuff caps evenly with mixture. Bake 10-12 minutes or until filling is browned and bubbly. Let mushrooms cool 5 minutes before serving.
Restaurant-Style Hummus
3 tablespoons lemon juice
1/4cup water
6 tablespoons tahini , stirred well (I use Joya)
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (I use Pastene)
1 garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne (or more if you like it hotter)
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Slightly Adapted from Cooks Illustrated
Note: Best Hummus EVER!