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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.
Both practical and novel, plank cooking works for appetizers and more. Try this easy and delicious impressive one at your next BBQ!
Caramelized Veggies & Brie
1 7-ounce wedge brie cheese
2 tablespoons olive oil
1 cup onion, thinly sliced
1 bell pepper, thinly sliced
2 teaspoons sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
1 prepared plank, maple, oak or alder, soaked in white wine or water at least 1 hour
Heat olive oil in medium skillet on medium high heat. Sauté onions and peppers 10-15 minutes – or heat on the grill. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank, topping with sautéed vegetables. Grill or bake at 350º until cheese is warm and beginning to melt, serve immediately with bread, crackers or tortilla chips.
This is so good and so easy! We love to visit Hawaii and we always eat the musubi. Making it ourselves brings back wonderful memories. The teriyaki chicken can be replaced with fried Spam!
Teriyaki Chicken Musubi
2 cups cooked chicken
2 cups brown or white rice
1/3 cup seasoned rice vinegar
1/4 cup teriyaki sauce
1 package nori seaweed wraps (8-10)
In a medium bowl, shred chicken and mix with teriyaki sauce. Cook rice according to package or rice cooker instructions. While rice is still hot, add seasoned rice vinegar, stirring gently but thoroughly. While rice is warm, spoon on to nori, spreading evenly to coat entire sheet (leave approximately 1/2″ uncovered on both ends). Place about 1/4 cup chicken down the middle of the rice layer. Roll Nori up, squeezing firmly by hand or with a bamboo sushi mat. Set aside and repeat with another roll. Using a sharp, moist knife, slice in desired serving pieces. Serve with pickled ginger, wasabi & soy sauce if desired.
Always a party hit; Bratwurst Swirls are a favorite that steals the show! The Chipotle Cream takes this appetizer over the top: outrageously wonderful. Party guests will try to figure out what’s in this savory puffed pastry. Appetizers man enough for the big guys, yet dainty enough for the ladies: a sure Oscar winner!
Bratwurst Mustard Spirals with Chipotle Mascarpone Cheese
1 (17.3-ounce) package Puff Pastry Sheets, thawed
4 (5-inch) fully cooked Bratwursts (Stadium Style flavor is my favorite)
¼ cup yellow onion
7 tablespoons Chipotle Mustard. divided
2 8 ounces Creamy Italian Style Mascarpone Cheese
2 tablespoon chopped chives
Heat the oven to 400°F. Place bratwursts and onions in food processor, pulse 5-10 short times or until finely diced to resemble deviled ham. Note: If you don’t have a food processor mince bratwurst and onion by hand or with a food chopper.
Unfold the pastry sheets on a lightly oiled cookie sheets. Spread 2-tablespoons mustard on each pastry sheet. Divide bratwurst mixture in half, spread equally to the edge of both pastry sheets. Roll up each pastry sheet like a jellyroll. Gently cut each roll into 12-14 (1/2-inch) slices. Place the slices, cut-side down (like cinnamon roll), onto baking sheets. Bake swirls for 17-22 minutes or until the pastries are golden brown. Meanwhile, in a small bowl mix mascarpone cheese and 3-tablespoons mustard until smooth; set aside. Remove pastries from baking sheets, cool on wire racks for 5 minutes. Dollop with chipotle cream on top of each swirl, garnish with chives; serve warm or at room temperature. This appetizer can be served at room temperature.
Always a party hit; Bratwurst Swirls are a favorite that steals the show! The Chipotle Cream takes this appetizer over the top: outrageously wonderful. Party guests will try to figure out what’s in this savory puffed pastry. Appetizers man enough for the big guys, yet dainty enough for the ladies: a sure Oscar winner!
Bratwurst Mustard Spirals with Chipotle Mascarpone Cheese
1 (17.3-ounce) package Puff Pastry Sheets, thawed
4 (5-inch) fully cooked Bratwursts (Stadium Style flavor is my favorite)
¼ cup yellow onion
7 tablespoons Chipotle Mustard. divided
2 8 ounces Creamy Italian Style Mascarpone Cheese
2 tablespoon chopped chives
Heat the oven to 400°F. Place bratwursts and onions in food processor, pulse 5-10 short times or until finely diced to resemble deviled ham. Note: If you don’t have a food processor mince bratwurst and onion by hand or with a food chopper.
Unfold the pastry sheets on a lightly oiled cookie sheets. Spread 2-tablespoons mustard on each pastry sheet. Divide bratwurst mixture in half, spread equally to the edge of both pastry sheets. Roll up each pastry sheet like a jellyroll. Gently cut each roll into 12-14 (1/2-inch) slices. Place the slices, cut-side down (like cinnamon roll), onto baking sheets. Bake swirls for 17-22 minutes or until the pastries are golden brown. Meanwhile, in a small bowl mix mascarpone cheese and 3-tablespoons mustard until smooth; set aside. Remove pastries from baking sheets, cool on wire racks for 5 minutes. Dollop with chipotle cream on top of each swirl, garnish with chives; serve warm or at room temperature. This appetizer can be served at room temperature. Serves 24
POMEGRANATE CHIVE GOAT CHEESE LOG
Mix 1/2 cup chopped fresh chives with 1 cup pomegranate arils.
Roll an 8-ounce goat cheese log in the arils and chives. Serve with crackers.
HELLO ~ this is the easiest recipe I’ve ever developed or made! I have made it several times now and people love the contrast of flavor!
Ranch Oyster Crackers
• 1 (1 ounce) package Ranch-style dressing mix
• 1/2 teaspoon dried dill weed
• 1/4 cup vegetable oil
• 1/4 teaspoon lemon pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• 5 cups oyster crackers
Directions
1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
3. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.
Baked Spinach Artichoke Dip
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained
and coarsely chopped
1 box (9 oz) frozen chopped
spinach, thawed and squeezed to drain
½ cup chopped red bell pepper
¼ cup shredded Monterey Jack or mozzarella
cheese (1 oz)
Heat oven to 350ºF. Mix mayonnaise and Parmesan
cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with
Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is
melted. Serve warm with baguette slices or crackers.
Enjoy!
Blue Cheese and Honey Bruschetta
1/2 baguette
3 ounces blue cheese
2 tablespoons honey
Thinly slice the baguette. Place the rounds on a baking sheet and broil until golden brown (about 1 1/2 minutes per side).
Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
Pepperoni Pizza Dip
1 (8 ounce) package cream cheese, softened
1 cup pasta sauce
¼ cup onion, diced
1 clove garlic, minced
1 cup diced pepperoni slices
1½ cups shredded mozzarella cheese
Preheat the oven to 350 degrees. In a greased baking dish, layer the cream cheese, pizza sauce, onion and garlic, pepperoni, and cheese, in that order.
Bake 20-25 minutes or until the cheese is bubbly.
Serve with crusty Italian bread or tortilla chips.
mini deli rolls– take puff pastry squares, shmear with mustard, layer different deli meat slices, roll up and tuck under ends, egg the top and add sesame seeds. bake at 350 for an hour.