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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.
Linda’s Rumaki
2 Cans Whole Water Chestnuts, Drained
1/3 Cup Soy Sauce, Low Sodium
2 Tablespoons Brown Sugar
2 cloves garlic minced
1 teaspoon Fresh Minced or Powdered Ginger
1 Lb. Bacon
Cut the bacon in half, separate the slices, and place in a retangular Pyrex, Mix soy sauce, brown sugar, garlic and ginger together, pour over the bacon and marinade 3 to 4 hours or overnight. Now roll bacon around the water chestnuts, and secure with a tooth pic, broil for 10 min turn and cook an additional 10 min watch for burning and place in the middle of the oven to cook. Enjoy !!!! These disappear very fast a parties….
Stuffed Jalapeños
(6) 3″ jalapeños, split lengthwise, seeds and membranes removed (I used a mellon baller)
1/2 C finely shred cooked chicken
1/2 C shred cheddar cheese
1/4 C cream cheese, room temp
1/4 C chives, diced
Freshly ground black pepper
Salt for sprinkling once out of oven
Place cleaned peppers on a baking sheet, cut side up.
Place under broiler for about 2-3 minutes, just to let them start to cook. Remove from oven and cool.
Mix chicken, cheddar, cream cheese, chives and black pepper well.
Stuff the peppers, I used a spoon and pressed the filling in with my fingers.
Place in preheated 375 degree oven for approximately 25 minutes, until baked through and the top is a nice brown color. Remove from oven.
Immediately sprinkle with salt.
http://happierthanapiginmud.blogspot.com/2011/05/stuffed-jalapenos.html
Asparagus Wraps
http://skimpypantry.blogspot.com/2010/06/asparagus-wraps.html
Makes 1 wrap
Ingredients
tortilla
cream cheese (regular or a savory flavor, such as tomato and basil or garden vegetable)
2-3 slices deli ham (optional)
4-5 stalks asparagus, broiled
4-5 chives
4-5 slices yellow pepper
Directions
1) Generously spread cream cheese all over one side of the tortilla. Spread ham slices over the tortilla, if using.
2) Line asparagus, chives, and yellow pepper alternatively across the tortilla.
3) Tightly roll the tortilla and skewer with toothpicks to keep wrap in place. Cut rounds off of the wrap. Toothpick in place, if needed. Enjoy!
Stuffed Strawberries
SERVES 24
24 large strawberries, hulls removed
12 ounces cream cheese, at room temperature
1 teaspoon vanilla
3 tablespoons confectioners’ sugar
Place cream cheese in a bowl, and microwave for 30 seconds, so that it’s soft.
Whip together the cream cheese, vanilla, and sugar.
In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
Spoon or pipe the filling into each hole.
Lay strawberries in a pretty serving dish.
Chill, and serve.
Makes 24 servings.
Here is a link to the original post http://fresh-plate.blogspot.com/2010/05/stuffed-strawberries.html
lanzaelizabeth77 at gmail dot com
Jalapeno Cream Cheese Pinwheels
Ingredients
1 8oz block cream cheese, softened
1 3 oz can sliced jalapenos, chopped small )or more for hotter pinwheels)
2 cans reduced fat crescent roll dough
Directions
Preheat oven to 375
Prepare a lightly greased cookie sheet
Mix the softened cream cheese and jalapenos together in a bowl until blended.
Separate 2 cans of dough into 4 long rectangles and firmly press perforations together to seal.
Spread the cheese mixture evenly over the four rectangles.Starting at the short side, roll up each rectangle then pinch edges to seal. Cut each roll into 8 slices. Place cut side down on the baking sheet. Bake for 12-15 mins or until lightly golden brown. Immediately remove from baking sheet. Cool 3-4 mins. Serve warm.
Here is a link to the log post http://fresh-plate.blogspot.com/2011/06/jalapeno-cheese-pinwheels.html
lanzaelizabeth77 at gmail dot com
Jalapeno Cheese Dip
2 fresh jalapenos, seeded
1 cup shredded parmesan cheese
1/2 cup shredded cheddar cheese
1 cup mayonnaise
1 (4 oz can) of diced green chiles
1 round loaf of sourdough bread
Preheat oven to 350 F.
Combine jalapenos, parmesan, cheddar, mayonnaise, and green chiles in a bowl. Cut off the top of the loaf of bread, and hollow out the center to make a bread bowl. Fill the bread bowl with the jalapeno dip mixture. Bake for 30 minutes.
Steak Bites
Sirloin or round steak
Bacon
Honey BBQ Sauce
Cut each slice of bacon into 3 pieces. Cut steak into bite size cubes. Wrap bacon pieces around steak, and secure with a toothpick. Deep Fry until bacon is crispy. Drizzle with BBQ Sauce.
Peanut Butter Scoops
1 Cup Sugar
1 Cup corn syrup
1 Cup peanut butter
1 tsp vanilla
1 Bag Fritos Scoops Corn Chips
Spread Corn chips in a single layer on parchment paper.
Heat sugar and corn syrup until sugar is dissolved, remove from heat and stir in peanut butter and vanilla. Pour peanut butter mixture evenly over corn chips.
Parmesan Herbed Crisps
Adapted from a Tyler Florence recipe
1 cup grated Parmesan
1 tsp. finely chopped fresh sage
1 tsp. finely chopped fresh rosemary
pepper, to taste
Mix cheese, herbs and pepper in a small bowl. Heat a 10-inch nonstick skillet over low heat. Sprinkle 1/4 cup of cheese mixture evenly into skillet to create a thin, lacey layer. Cook about 5 minutes until slightly golden and crisp. Carefully remove from pan with a spatula and cool on a wire rack. Repeat with remaining cheese mixture. Break apart into desired sizes and serve. You might need to make more. They disappear quickly!
Grilled Pita Bread Chips and Pesto Cream Cheese Dip
Adapted from an Emeril Lagasse recipe
4 pita breads
extra virgin olive oil
1-8 oz. pkg. cream cheese
1/4 cup pesto, jarred or homemade
Preheat grill to high. Lightly brush both sides of each pita bread with olive oil. Grill both sides until heated through and nice grill marks appear. Slice each bread into 8 wedges. Arrange on a large, (pre-warmed, if possible) serving platter.
Place unwrapped block of cream cheese on a small microwaveable serving plate and microwave for 15 seconds or until just starting to melt. Spoon pesto over cream cheese and microwave another 10-15 seconds until pesto is just warm. Serve with warm pita chips.