Authors in Bloom

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Welcome to Authors in Bloom Blog Hop! Visit each site for a chance to win cash and prizes.

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GRAND PRIZE: We are giving away a Kindle Fire or Nook (winner’s choice) along with a 2nd prize of $25 gift card.

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So March has finally given way to April but in some places, Old Man Winter is hanging in there. Here’s to a beautiful and a lively summer. For this contest, I’m sharing two of my favorite May appetizers. Both are kid-friendly, healthy but delicious. My niece loves making the bruschetta. 

Directions

  • Prep: 10 m

  • Cook: 5 m

  • Ready In: 15 m

  1. Preheat your oven’s broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
  2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
  3. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

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Directions

  • Prep: 30 m

  • Cook: 5 m

  • Ready: In 3 h 35 m

  1. Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  2. Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
  3. Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

GIVEAWAY:

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Follow my blog and leave a response to win a chance at a $5 Amazon card or a free 3 chapter edit by The Editing Hall. Then be sure to check out each of the websites too. 

 

22 thoughts on “Authors in Bloom

  1. Thank you so much for sharing these two appetizer recipes…I’ve copied them and will print them out so I can try them:) I’m in Northern Ontario and Spring doesn’t seem to want to make an appearance this year, we still have so much snow! Ugh!! I’m now following your blog:) Carole Burant (carole_57@hotmail.com)

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  2. Hi Chris! Thank you for the recipes I love Brushetta and this is a great twist with fruit! Yum.. I am in Georgia and spring has sprung although we are still having cool days and rain coming in. I cannot image still having snow! Hopefully it will warm up soon. Signed up for blog and look forward to your post. Thank you so much.. lfdykes@comcast.net

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    1. It’s sour and stringy. My mom always said it was an acquired taste (eating it raw). It adds a great contrast to sweet fruit when mixed. My aunt used to make the best strawberry rhubarb pie!

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