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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.
Buffalo Chicken Salad Sliders
Quick and easy and always a hit!
2 cups cooked chicken, shredded
2 /3 cup sour cream
1 garlic clove, minced
1/4 cup crumbled blue cheese
2-3 tablespoons Buffalo Hot sauce
Salt and pepper to taste
1 stalk celery, finely chopped
1 package scoop style tortilla chips (48-50 chips)
Place the shredded chicken in a medium size bowl.
In a second smaller bowl mix together the sour cream ,garlic, blue cheese , Hot sauce to taste and season with salt and pepper to taste .
Fold into the chicken , cover the bowl with plastic and let chill 20 minutes or when ready to serve . (This can be made early in the day for use later)
When ready to serve place the scoop chips on a serving platter. Fill the each scoop with a mounded teaspoon of chicken salad.
Garnish with a sprinkling of celery.Yield: 48 sliders
Mimi’s Cheese ball
I am sure this has an official name, but I grew up with my grandmother making it for every family gathering…so it is my Mimi’s Cheeseball :)
1t prepared mustard
2t mayo
1 dash of Worcestershire sauce
1 small onion finely chopped
8oz softened cream cheese
2 small / 1 large pkg of chipped beef finely chopped (I always use Budding brand)
combine mustard, mayo, worster…, onion, half the beef, and cream cheese in a bowl, mix well, form into a ball
roll ball in remaining beef
chill–15 min or longer
serve with crackers (club crackers are the crackers Mimi used if you want to make it authentic)
Corn Dip
1 8oz package cream cheese, softened
1 11oz can mexicorn, drained
1 14 oz can creamed corn
1 4oz can chopped green chiles
fritos scoops, for serving
preheat oven to 350 degrees.
in a medium bowl, mix together cream cheese, mexicorn, creamed corn & green chiles. pour into an 8×8 baking dish & bake for 25-30 minutes, until hot & bubbly. serve with fritos scoops.
Pear, Taleggio & Truffle Bruschetta
http://lifewiththelushers.com/2010/01/dinner-party-menu-deliciously-unique-bruschetta/
2 bosc pears
1 french baguette
olive oil
8 oz taleggio cheese
4 oz thinly sliced prosciutto
white truffle oil, to drizzle
1. heat a grill, or grill pan to medium. thinly slice the pears. grill until both sides are just slightly marked and warm.
2. preheat the broiler. slice the baguette (a little bit on the diagonal to get a little more surface area). brush both sides of each slice of bread with olive oil and place on a baking sheet. place under the broiler until toasted and golden brown, about 4 minutes (but watch it!!!!).
3. slice the cheese to fit on top of each toast. now it’s time to layer. take each slice of baguette and add cheese, a slice of grilled pear, and a slice of prosciutto (you may have to tear it for it to fit on the bread). place on a serving platter. finish layering the rest of the baguette toasts. once everything has been plated, lightly drizzle the whole platter with white truffle oil.
Awesome giveaway! This is my absolute favorite dip.
10 oz. Pkg. chopped spinach
1 1/2 C. sour cream
1 C. mayo
1 pkg. Knorrs Leek soup mix
8 oz. water chestnuts, chopped
Thaw & squeeze spinach till dry. Stir in sour cream, mayo, soup mix & water chestnuts. Cover–Chill 2 hours. Stir.
http://ohweshouldnthave.blogspot.com/search/label/Appetizer
Spicy Lemon Garlic Grilled Shrimp
Serves 2
8 jumbo shrimp (count 16)
1/4 cup olive oil
2 cloves of garlic, minced
1/2 tsp. crushed red pepper
Juice from half of a lemon
Salt to taste.
-In a plastic bag mix the shrimp with the olive oil, garlic, crushed red pepper, and lemon juice.
-Let the shrimp marinate for at least 10 minutes, but no more than 30 or the lemon juice with start to “cook” the shrimp.
-Drain the shrimp and thread the onto skewers. (If using wooden skewers, make sure to soak them in water for at least 30 minutes prior to grilling.). Season the shrimp with salt.
-Grill over high heat for 2-3 minutes on each side, or until the shrimp have turned pink and are firm to the touch.
http://sarahskitchenadventures.blogspot.com/2008/07/spicy-lemon-garlic-grilled-shrimp.html
You had me at skewers, and my mind went to a very good place.
Appetizer Fajita Skewers
2 lbs skirt steak
1 package cherry tomatoes
1 head romaine lettuce
2 avocados
2 8 oz Jalapeno Havarti Cheese blocks (http://dofinousa.com/havarti-with-jalapeno/)
Cumin, garlic powder, chili powder, salt and pepper to taste.
Cut Skirt Steak into 1×2 inch pieces. Marinate the skirt steak in cumin, garlic powder, chili powder, salt and pepper to taste, coating lightly with each spice and allowing to marinate overnight in a ziptop bag.
Wash and chop Romaine lettuce into 1×1 inch chunks. Wash cherry tomatoes.
Chop Havarti Cheese blocks into 1×1 inch chunks.
Leave all ingredients to chill until ready to grill. Just before grilling, dice avocado into chunks.
Assemble skewers adding steak, tomatoes, lettuce, avocado, and cheese in alternating pattern. Sprinkle skewers with salt and pepper.
Grill to desired steak doneness. Serve with salsa or sour cream for dipping if desired.
Dill Dip
1 cup sour cream
3/4 cup mayo
2 tbsp fresh dill (from our garden!!)
1 tbsp fresh or dried parsley
2 tsp minced onion
Mix all together and let set in the fridge for a half hour. Dip frish bread or veggies when it’s ready!!
So Good!
Here’s another of my favorite appetizer using 6 ingredients or less:
http://utry.it/2011/01/roasted-asparagus-with-poached-egg-and.html
Roasted Asparagus with Poached Egg and Shaved Parmesan Cheese:
Servings: 2
1/2 pound asparagus, washed and tripped off the tough ends
2 large eggs
a small block of parmesan cheese for shaving
olive oil
Kosher salt and freshly grounded pepper
a few drops of white wine vinegar (it helps the egg to hold its shape)
Preheat oven 425F. Place the asparagus on baking sheet. Drizzle with olive oil then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast for 12-15 minutes or until crisp-tender.
**Note: the asparagus I use were quite thin, if you use thicker ones, roasting time might be longer** Meanwhile, prepare the eggs. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs. Bring water to a boil, then reduce it to a simmer.
Crack each egg into a small bowl. Slip eggs carefully into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.
When ready, remove eggs from water with slotted spoon. Place on top of asparagus. Sprinkle with pepper and a few shaves of parmesan cheese.
Thank you for hosting such an awesome giveaway! It’s just fun to share my recipes with you all. Take care.
amy [at] utry [dot] it
This is such a fun giveaway! Here’s my submission:
http://utry.it/2011/04/caramelized-onion-roast-beef-and-goat.html
Caramelized Onion, Roast Beef and Goat Cheese Focaccia:
Ingredients:
1 (11×7) Herbed Focaccia, cut into approx.3×3-inch squares (homemade or store bought)
2 Tablespoons olive oil
2 garlic cloves, minced
2 large yellow onions
3 tablespoons dry white wine
2 teaspoons fresh thyme leaves, minced
8 slices of roasted beef from the Deli
3 ounces goat cheese
For the Caramelized Onions:
Heat olive oil in a large skillet over medium to low heat and add the onions and garlic.
Sauté for 15 to 20 minutes, stirring frequently, until there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme. Continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
To assemble:
Crumble the goat cheese evenly on Focaccia squares. Evenly divided the roasted beef, about 1/2 a slice for each Focaccia square. Pile the caramelized onion on top. Garnish with a spring of rosemary or thyme and serve.
Hope you all like the recipe and thank you for a chance to win. I’m going to check out the AE Blue Cash Back Preferred credit card on their site now! 6% cash back sounds awesome and I can’t wait to get mine!
amy [at] utry [dot] it