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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.
Such a cool giveaway! This is a delicious appetizer:
Baked Parmesan Zucchini Sticks
Ingredients
3 large zucchini, sliced longways, halved and cut into sticks
2 eggs
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray
Instructions
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
Slice zucchini into long planks. Cut planks in half then slice long into sticks.
In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
here is my blog post on it :) http://www.missanthropistskitchen.com/baked-parmesan-zucchini-sticks/
Summer Pasta Salad Remix
I cook dinner for my friends a lot and got tired of always doing a traditional, green-leaf salad as an appetizer. So I decided to try one with a pasta base (which was new for me, because I cannot stand the mayonnaise covered stuff you see at barbecues every summer). This is a light, refreshing pasta salad that I served in small bowls [that I got in a sushi set] to get everyone excited for the main course! Speaking of main course, you could certainly add a bit of roasted/sautéed chicken or fish to this and make it a meal!
On to the recipe…
Ingredients:
1 16 oz. box of dry bowtie pasta
1 pint of cherry tomatoes
2 cups of pesto (I used homemade)
1-2 tablespoons of extra virgin olive oil
Freshly grated black pepper (to taste)
Kosher salt (to taste)
Freshly grated Parmigiano-Regiano cheese for dusting
1. Wash and cut the cherry tomatoes in half. Place each half on a roasting pan, cut side up. Drizzle tomatoes with the olive oil, then sprinkle with salt and pepper. Place in a 400° oven and roast until the tomatoes are just slightly shriveled. Remove the pan and allow the tomatoes to cool.
2. Cook the pasta according to package directions, be sure to “season” your water with salt and add a little olive oil to keep them from sticking together!
3. While the past boils prepare your pesto (feel free to use the recipe of your choosing).
4. Drain the pasta and add to a large bowl, while the pasta is still warm add your pesto and gently fold in the roasted tomatoes. Sprinkle with grated Parmegiano-Regiano cheese plus salt/pepper to taste, if necessary. Serve immediately.
**Cook’s note: Pesto turns brown quickly, so this dish is best enjoyed fresh!
I don’t have a blog or website, but all are welcome to view photos (not as high quality as MBA’s, lol) at http://www.facebook.com/photo.php?fbid=165191536876689&set=a.110122372383606.12103.100001575307423&type=1&theater
Sweet bean salsa
1 can each of black beans, black eyed peas, pinto beans and shopeg corn
One cup each of veggie oil, sugar and apple cider vinegar
One red pepper, one green pepper, one medium red onion all finely chopped
Open, drain and rinse cans of veggies.
Heat oil, vinegar and sugar until combined and sugar dissolves.
Mix liquid, canned veggies and chopped veggies.
Chill at least 8 hours and then serve with lime flavored tortilla chips.
Sweet Chicken Bacon Wraps
1 1/4 Lb. boneless, skinless chicken breasts, (about 4 breasts)
1 Lb bacon
2/3 cup firmly packed brown sugar
2 Tbs. chili powder
Preheat oven to 350 degrees. Cut chicken into 1 inch cubes. Cut bacon into thirds. Wrap bacon around chicken pieces, secure with toothpicks. Mix brown sugar and chili powder in small bowl. Dredge the wrapped chicken in mixture. Use non stick pan or spray baking sheet with non stich spray. Bake 30 to 35 minutes, until bacon is crispy.
Hot Crab Dip
1 pkg cream cheese,
2 cans crab meat,
1 small onion (diced)
minced garlic
lemon juice
Tabasco sauce, to taste
Parmesan cheese
1/2 cup shredded pepper jack cheese
Combine together in the food processor, then mix in shredded pepper jack cheese and sprinkled grated parmesean on top. 350 for 20 minutes
http://likemother-likedaughter-food.blogspot.com/2011/05/stuffed-squash.html
2 squash
1/2 cup marinara sauce (a recipe for mine can be found here)
parmesan cheese
Italian seasoned bread crumbs
1. Pre-heat oven to 350 degrees.
2. Spray baking dish with non-stick cooking spray.
3. Cut the squash in half, lenthwise.
4. Slightly scoop out the center of the squash.
5. Spoon marinara equally into each squash half.
6. Generously sprinkle parmesan cheese to cover marinara.
7. Sprinkle bread crumbs on top of the parmesan cheese.
8. Bake in the oven for about 30 minutes, until golden brown. (We cooked it a little longer because we were cooking chicken too and wanted to make sure it was cooked thoroughly.)
9. Remove from oven and enjoy.
Per your Rule #2 ….Seasonings, spices, garlic, and oil DO NOT count as one of the 6 ingredients.
Salmon and Cucumber Tea Sandwiches
1 (15 1/2 oz.) can salmon, drained
2 (3 oz.) pkgs. cream cheese
1 tbsp. horseradish
1 tsp. lemon juice
8 slices pumpernickle
1 sm. cucumber
Put salmon in blender or food processor. Add cream cheese, horseradish and lemon juice. Process until smooth. Spread onto bread. Top with row of sliced cucumbers. Makes 4 servings.
Antipasto Loaf
1 French bread baguette
1 tub (250 g) Cream Cheese Spread
3 Tbsp. pesto
1/2 cup roasted red peppers packed in oil, drained, chopped
1/2 cup marinated artichoke hearts, drained, chopped
2 cups baby spinach leaves, coarsley chopped
Slice baguette horizontally in half; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
Mix cream cheese spread and pesto until well blended; spread onto insides of bread shells.
Fill bottom bread shell with remaining ingredients; cover with top of bread. Wrap tightly in plastic wrap. Refrigerate up to 24 hours. Slice and serve!
Yummy Artichoke Dip
1 can unmarinated artichoke hearts – drained
1 cup mayo
1 cup parmesan cheese
2 T Jalapeno peppers – diced (canned is okay to use if you don’t have fresh)
Mix all ingredients together. Bake in a 350* oven for 25 minutes. Serve warm.
Enjoy!
I don’t have a specific recipe….but a big hit is always Dates with Mascarpone….just take medjool dates and replace the pit with a little mascarpone cheese. Sprinkle with a little sea salt and broil just for a minute to caramelize. Yummers!