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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.
–Olive Spread —
6 oz cream cheese
1/2 cup mayo
1 cup salad olives, chopped
1/2 cup pecans, chopped
2 TBSP olive liquid
dash pepper
serve with: Ritz, club, or wheat crackers
Beat cream cheese and mayo, stir in rest. Cover and chill 24 hours. Serve with crackers.
Brie with Apples and Garlic
2 whole heads garlic
1/4 cup olive oil
2 lb brie wheel, chilled (or 4 – 4 oz chilled)
apples
butter
sugar
small amt cinnamon
warm french bread
Saute gralic in oil for 5 minutes.
Cover, reduce to med-low for 15 minutes or until garlic is soft. Drain on paper towels.
Bake brie 400* for 10-15 minutes.
Cook apples in butter and a pinch of sugar until soft.
To eat, spread a little roasted garlic on warm french bread, then brie, then apples.
This is my husband’s creation that he makes every New Year’s eve for one of our appetizers.
Bourbon Cocktail Links
1 pkg Hillshire Farms Beef Lit’l Smokies
1 mini bottle good grade Bourbon
1 bottle Hickory Smoke or Chipolte BBQ sauce (or favorite)
1 TBL brown sugar
½ tsp onion powder
Poke one hole in each smokie with a toothpick.
Combine bourbon, bbq sauce, brown sugar and onion powder in a small crockpot.
Add smokies, mix until covered.
Heat on low for 4 hours.
Southern Crab Dip
¼ cup mayonnaise
1 cup crabmeat
½ cup mild cheddar cheese, grated fine
1 tsp. horseradish
4 TBL French dressing
Combine all ingredients, chill.
Correction: That was supposed to be 1 1/4 cups mayonnaise
Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups
http://diethood.com/2011/07/19/butternut-squash-grape-tomatoes-and-feta-cheese-quiche-cups/
(Makes 12)
You will need:
olive oil
2 cups chopped butternut squash
12 slices white bread, crusts removed
12 grape tomatoes, halved
1/2 cup half-and-half
1 large egg
1/2 cup crumbled feta cheese
1 tablespoon fresh chopped basil
salt and pepper to taste
Directions:
Preheat oven to 400.
Toss the butternut squash with some olive oil and spread it onto a baking sheet.
Bake for 15 minutes.
Flatten the bread slices with a rolling pin and tuck each slice into a cupcake tin that’s been coated with cooking spray.
In a medium-sized bowl combine the half-and-half, egg, feta cheese, basil, salt and pepper; whisk until well combined. Set aside.
When the squash is done, mix it together with the tomatoes.
Spoon the squash mixture into the the bread cups.
Spoon the cheese mixture over the squash and tomatoes.
Bake for 15 minutes. If you like it crunchier, let it sit in for another 2 minutes.
Remove from the oven and let cool for 10 minutes before removing the quiche.
Lavender Coffee Goat Cheese Roll
1 tablespoon roasted coffee beans
1 teaspoon culinary dried lavender
1 teaspoon Tellicherry Peppercorns
2 teaspoons finely grated lemon zest
8 ounces goat cheese log
10 small basil leaves
In a spice grinder or coffee grinder, finely grind coffee beans and dried lavender and peppercorns. Roll goat cheese log in ground mixture and press the lemon zest on top of the spiced log. Wrap in plastic wrap and refrigerate for 1 hour or up until 6 hours. Place on a serving platter and sprinkle with fresh basil leaves. Serve with crackers. Serves 8.
Grilled Mediterranean Portobello Cups
½ cup Italian Salad Dressing
4 large Portobello mushroom, stems removed, brushed clean
3/4 finely chopped sweet red bell pepper
1/2 cup chopped marinated artichoke hearts
1/4 cup finely chopped Kalamata Olives
1 1/2 cup grated Italian 5-blend cheese
Directions
In a large resealable plastic bag, combine the Italian salad dressing and mushroom caps; marinade 20-minutes. Place mushrooms, cap side down, on a greased broiler pan. Divide and place red pepper, chopped artichoke hearts, and olives in the cavity of the mushroom, and top with cheese. Bake in preheated 400 degree oven for 10-minutes or until cheese is melted. OR, place mushrooms on a perforated grill plate and place on a medium-high grill, close cover and grill for 10-minutes or until cheese has melted. Serves 4.These are absolutely delicious a true gluten-free mini pizza!
I recently fell in love with goat cheese, ergo, I fell in love with this flavorful concoction:
Adapted from Whole Foods:
Ingredients:
12 slices whole wheat baguette, lightly toasted
4 ounces fresh goat cheese
1 green apple, thinly sliced
1 cup diced strawberries
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper
Directions:
Spread the baguette slices with goat cheese and top with apple slices and strawberries, pressing to help the fruit adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper. Enjoy!
Simply Delicious Ham Roll-Ups
Ingredients
1 package precooked sliced ham sandwich meat
1 large jar dill pickles
1 (8-ounce) package cream cheese, softened
1 tbsp Garlic Powder
Directions
Stir softened cream cheese and garlic powder in a bowl. Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices. Stick a toothpick in and enjoy!
I have grown up eating this at every family gathering and wouldn’t want anything else!
And one of my own creations…perfect for St. Patty’s Day:
Mini Reubens with Hot Dip Spread
4 ounces Cream Cheese, softened
4 tablespoons Thousand Island Dressing (we used a yogurt based dressing with 1/2 the calories of regular, but regular dressing will work too)
3/4 cup shredded Swiss Cheese
1/4 pound sliced Pastrami or Corned Beef
6 tablespoons sauerkraut
18 slices of Pumpernickel Rye Bread loaf (approx. 1/2″ thick slices)
Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. In a small bowl combine softened cream cheese, thousand island dressing, and shredded swiss cheese. Mix well and then transfer to a small baking dish. Place dish into oven, uncovered and bake for 10 minutes or until bubbly and slightly browned. Remove from oven and let cool for 5 minutes.
3. Slice pumpernickel rye bread into 1/2″ thick pieces and toast each piece.
4. Layer by spreading on a layer of hot dip on a piece of toasted rye bread, then stack on a couple slices of pastrami and top with sauerkraut. Serve immediately, while still hot.
And here is my blog post link! – http://thefreshfridge.com/2011/03/hot-dip-mini-reubens/