Mary’s Memo – April 17th


If you’re a fan of Midwest Living published by Meredith Corporation, you’ll be impressed with Taste of Four Seasons, published in 2015. My rhubarb is peeping through the ground and I couldn’t resist the Rhubarb. Chess Pie recipe. Even the butter-added crust recipe is included.


Pastry for Single Crust (recipe follows)
2 cups 1-inch thick slices rhubarb
1¼ cups granulated sugar
4 eggs, lightly beaten
½ cup whipping cream
¼ cup butter, melted
¼ cup lemon juice
1 tablespoon cornstarch
1 tablespoon corn meal
1 teaspoon vanilla
¼ teaspoon salt

Prepare Single Crust Pie Pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 minutes more. Meanwhile, arrange rhubarb on a baking sheet. Bake alongside pastry for 10 minutes. Remove from oven; cool. Sprinkle with ¼ cup sugar; toss to coat. Transfer to baked pastry. Set aside.

In a large bowl, whisk together eggs, remaining sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla and salt. Bake in preheated 375ºF oven for 40 minutes or until center is set; cover loosely with foil for last 10 minutes of baking. Cool on wire rack 2 hours. Chill, covered, for at least 3 hours or up to 24 hours. Makes 8 servings.
Pastry for Single-Crust Pie. In medium bowl, stir together 1½ cups flour and ½ teaspoon salt. Using a pastry blender, cut in ¼ cup shortening and ¼ cup cold butter, cut up, until pieces are pea-size. Sprinkle with 1 tablespoon water; gently toss with a fork. Push moistened dough to side. Repeat moistening dough, using 1 tablespoon water at a time until moistened, about 5 tablespoons total. Form dough into a ball. Using your hands, slightly flatten on lightly floured surface. Roll pastry from center to edges into a 12-inch circle. Wrap around rolling pin; unroll into a 9-inch pie plate. Trim pastry to ½ inch beyond edge; fold under extra pastry. Crimp edges.
Source: Midwest Living Taste of the Seasons.


Too much sitting and too little exercise may speed biological aging by as much as 8 years, suggests an American Journal of Epidemiology study.

A group of 1,481 women (average age 79) from a nationally-representative sample wore motion sensors for one week. The combination of being too sedentary and getting less than 30 minutes a day of moderate to vigorous exercise was associated with having white blood cells with significantly shorter telomeres. Telomeres are caps that protect the ends of DNA. They shorten with age, but factors such as exercise may affect the rate. “Having shortened telomere length is associated with heart disease, type 2 diabetes and major cancers, as well as shorter life expectancy,” says Aladdin Shadyab, PhD, the study’s lead author at the University of California, San Diego School of Medicine. Strive for at least 30 minutes of moderate exercise daily.
Source: Tufts Health & Nutrition News Letter, April, 2017.


Bread has been the staff of life since ancient times. By the middle of the 12th century A.D. the baking industry in England had become organized, and London bakers had formed an official brotherhood. Later, they reorganized into Brown Bakers and the Company of White Bakers and were subject to strict regulations. A law passed in 1266 stipulated exactly eighty loaves of bread were to be baked from a standard sack of flour. It was illegal to sell loaves of bread that varied from a set weight. Bakers who were found selling underweight loaves in the Middle East who were nailed by their ears to their shop’s doorway for selling underweight bread. Add an extra loaf of bread for every twelve they sold, to make up for the underweight loaves, was a small price for the bakers to pay.
Source: The Book of Totally Useless Information by Don Voorheese.


French toast was a weekend favorite when we were a family of 6. Now I make it in one of the heavily advertised copper skillets that resist scratching no matter how hard you try.


1 cup milk
2 beaten eggs
¼ teaspoon salt
Pure maple syrup

Whisk together milk, eggs and salt. Dip bread slices in milk mixture. Fry until golden browning a small amount butter. Serve with pure maple syrup. Serve immediately.
Source: Better Homes & Gardens Cookbook


LEWIS BAKERY, committed to responding to consumers’ demand for quality products since 1925, for their half loaf concept. Lewis bread products are available in the bread department at Chief.

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Easy Eats – Braised Balsamic Chicken

Easy Eats -Braised Balsamic Chicken

Ingredients 6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 ounce) can diced tomatoes 1/2 Cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme  Directions
  1. Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary, and thyme. Simmer util chicken is no longer pink and the juices run clear, about 15 minutes.

Mediterranean Chicken Quinoa Salad

Lately, I've been doing a bit of meal prep on the weekend to get us ready for the upcoming week. Whether that's washing and cutting vegetables, making a loaf of bread or muffins, or simply shredding the meat off a rotisserie chicken for quick sandwiches and salads for lunch, it makes life so much smoother during the week!

Once in awhile, I'll whip up a pasta salad or rice dish that's easy to grab and eat quickly for lunch, and this Mediterranean Chicken Quinoa Salad is my new favorite! Quinoa is a high-protein gluten-free grain that is a great substitute for rice, couscous, or pasta.

IMG_1864 In this dish, it's combined with freshly grilled chicken, cucumbers, tomatoes, Greek olives, and crumbled feta cheese. A pop of fresh lemon juice and a drizzle of olive oil make it a complete meal in a bowl. My husband and I both loved this dish. It's so fresh, and the feta cheese adds just the right amount of tang. Our little 9-month-old James gobbled it right up, too!

It's pretty simple, too. The worst part is probably chopping all the vegetables. The veggies: tomatoes, cucumber, red onion, and kalamata olives.


Once you've cooked up your quinoa and grilled the chicken, just mix it all together!


Mediterranean Chicken Quinoa Salad

Servings/Yield: 4-6 servings

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1 cucumber, finely diced
  • cups grape tomatoes, halved
  • ½ cup diced red onion
  • ½ cup kalamata olives, sliced
  • 2 tablespoons olive oil
  • 2-3 tablespoons fresh lemon juice
  • 1 cup crumbled feta cheese
  • For the chicken:
    • lbs boneless skinless chicken breast
    • oregano
    • garlic powder
    • salt & fresh ground pepper pepper
    • 1-2 tablespoons lemon juice
    • 1-2 tablespoons olive oil


1. To prepare the chicken, season liberally with oregano, garlic powder, salt, and pepper. Drizzle with lemon juice and olive oil. Let marinate 30 minutes up to 4 hours.

2. Begin by rinsing quinoa in a fine mesh strainer with cold water. Place quinoa and chicken stock in a saucepan and bring to a rolling boil. Cover, and reduce to a simmer; simmer 15 minutes. Remove from the heat and let sit 5 minutes with the lid still on. Remove lid and fluff with a fork.

3. While quinoa is simmering, prepare the grill or grill pan to medium high. Place marinated chicken and cook 5 minutes on each side, until chicken is tender. Remove to cool; then dice into small cubes.

4. In a large serving bowl, combine cooked quinoa, grilled chicken pieces, cucumbers, tomatoes, red onion, and olives. Stir to combine. Add olive oil, lemon juice, and feta cheese; stir again until combined. Serve warm, or prepare in advance to serve cold. Delicious with some pita bread and hummus on the side.

Source: adapted from SkinnyTaste 

Grilled Sausages with Summer Vegetables

There's nothing quite like a fresh meal off the grill on a hot summer day. We don't just use the grill for meat around here... I love to grill fresh veggies all summer long. If you season them just right, they are very tender and flavorful with just a bit of char that complements whatever meat you are serving them with. IMG_0716 In today's recipe for Grilled Sausages with Summer Vegetables, I marinated my favorite summer vegetables, red peppers, zucchini, and yellow squash, in a sweet & sour Asian-inspired sauce, then grilled them and served them up alongside some hot Italian sausage. Dinner was done in less than 30 minutes, and it was pretty healthy, too! The marinade is just a mix of peach preserves, soy sauce, ginger, garlic, and a touch of sriracha. The key to grilling vegetables is to cut them into large chunks and/or strips, so they don't fall through the grates. After they're grilled, then you can remove them and cut them into bite-size pieces. IMG_0714 To prep this meal, simply pour half the marinade over the veggies, and throw both the veggies and sausages on the grill. When they're done, remove the veggies, dice them up, and toss with the remaining sauce. Serve up the sausages with the veggies on the side, and you've got dinner! IMG_0715

Grilled Sausages with Summer Vegetables

Servings/Yield: 4-5 servings

  • ½ cup peach preserves
  • cup soy sauce
  • 1 teaspoon ground ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon sriracha chili sauce
  • 2 medium sweet red peppers
  • 2 small zucchini
  • 2 small yellow squash
  • 1 package Italian sausage links


1. For marinade, combine peach preserves, soy sauce, ginger, and minced garlic in a bowl; whisk to mix thoroughly.

2. Prepare the sweet red peppers by cutting off each end, and scoop out seeds. Cut into 4 large pieces. Prepare the zucchini and yellow squash by cutting off each end and cutting into quarters length-wise. Place vegetables in large bowl and drizzle with half of sauce, tossing to mix.

3. Preheat the grill to medium heat, and oil grates. Place vegetables on one half of grill, and sausages on the other half. Grill 15-20 minutes, flipping halfway, until vegetables are slightly charred and tender, and sausages are cooked to 160*F.

4. Remove sausages and veggies from grill. Dice vegetables into bite-size pieces and toss with remaining marinade. Serve sausages alongside veggies.

Source: adapted from Taste of Home Magazine

Soft Pretzel Nuggets with Beer Cheese Fondue

It's almost time for the Super Bowl... aka the best night of the year to eat snack food! I'm not a big football person, but I can always get excited for appetizers! Buffalo wings, meatballs, chips & salsa, anything wrapped in bacon... I can't wait for Sunday. Back before Christmas, my husband and I visited a new steakhouse here in Lima for his work holiday party. We ordered a few appetizers, and the one that stuck out was a beer cheese fondue with freshly baked pretzel balls. It was SO good, I knew I had to re-create it at home. Soft Pretzel Nuggets might be a little bit of work - but they are so worth it! Paired with a super simple Beer Cheese Fondue, these snacks will be a hit at your Super Bowl party.   IMG_5873   Start with the pretzel dough. Combine warm water, sugar, salt, and yeast in a stand mixer. Add flour and melted butter; mix to combine. Knead with the dough hook about 5 minutes until smooth. (You can also do this by hand, it will just take a bit longer.)   pretzel dough   Place in a greased bowl, cover, and let rise until doubled, about 1 hour.   IMG_5800   Divide the dough into 6 portions and roll each into a long rope. Cut into 1-inch nuggets. (At this point, you can freeze the nuggets if you want to work in advance. I highly recommend this!)  



  When you are ready to bake, bring a pot of water to boil along with 2/3 cup of baking soda. Boil the pretzel nuggets for 30 seconds, and then remove to a parchment-lined baking sheet. The boiling process is what gives soft pretzels their chewy texture. Brush with egg wash, sprinkle with salt, and bake at 450*F until dark golden brown, about 10 minutes.  


  While pretzels are baking, get started on your cheese fondue. It's really simple - a little diced onion, garlic, beer, and shredded cheddar! Cook the onion and garlic first, then add the beer and cheddar along with a little cream and stir until smooth. Such a great combo with the soft pretzel nuggets.   IMG_5870   They'd also be great sprinkled with cinnamon-sugar instead of salt. (Maybe with a chocolate dipping sauce??! YUM!)   IMG_5866   Looking for additional Super Bowl recipe ideas? Check these out! --------

Soft Pretzel Nuggets

Servings/Yield: about 75 nuggets
  • Pretzel dough
    • cups warm water, 110*-115*F
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • teaspoons instant yeast
    • cups all-purpose flour
    • ¼ cup unsalted butter, melted
  • To finish
    • 10 cups water
    • cup baking soda
    • 1 egg yolk
    • 1 tablespoon water
    • additional kosher salt
Method To make the pretzel dough, combine the warm water, sugar, salt, and yeast in the bowl of a stand mixer with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter; mix just until combined. Switch to the dough hook and knead until the dough is smooth, about 5 minutes. (Alternately, if you do not have a stand mixer, you can stir everything together with a wooden spoon; then, knead by hand 6-8 minutes until smooth.) Place dough in into a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place, about 55-60 minutes or until doubled in bulk. Divide dough into 6 portions. Roll each into a long rope about 1-inch in diameter. Cut into pretzel nuggets about 1-inch long. (At this point, you may freeze the dough chunks on a baking sheet until firm; then store in a freezer bag.) When you are ready to bake the pretzels, preheat the oven to 450*F. Line two baking sheets with parchment paper and spray with cooking spray. Bring the water and baking soda to a boil in a large saucepan. Drop the pretzel nuggets (either fresh or frozen) directly into the boiling water; boil for about 30 seconds. Remove using a slotted spoon and place on parchment-lined baking sheets. Repeat with remaining pretzel nuggets. Combine egg yolk with water. Using a pastry brush, coat each pretzel nugget with the egg wash. Sprinkle with a bit of kosher salt. Bake in the preheated oven about 9-11 minutes until dark golden brown. Cool at least 5 minutes before serving. Source: adapted from Annie's Eats   

Beer Cheese Fondue

Servings/Yield: about 4 cups
  • ¼ cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 cup beer
  • 4 cups freshly grated cheddar cheese
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cream
Method In a saucepan, saute onion in butter over medium heat until soft. Add garlic; saute 1 minute more. Add beer. Bring to a boil; reduce heat to medium-low. Toss grated cheddar with flour; add to saucepan. Stir until melted. Stir in cream. Serve with soft pretzel nuggets. Source: adapted from Taste of Home

Chief in Northland completes remodel

October 23. 2013 7:30PM LANCE MIHM 419-993-2091 • LIMA — Chief Supermarket at 120 W. Northern Ave. recently completed major renovations and will hold grand opening events over the first three weekends in November. Chief Director of Marketing Annette Hoeffel said it was like getting a completely new store. “Ceiling tiles and floors have been replaced,” Hoeffel said. “The bathrooms have been redone, and it looks beautiful.” The store was designed to offer many new shopping experiences, Hoeffel said. "We will have a cheesemonger and fishmonger available to assist customers on selecting the right cheese or seafoods,” Hoeffel said. “They have expert knowledge and will be able to assist in special orders.” Also available will be a cheese shop, a celebrations area featuring floral bouquets and balloons, expansions of the produce and deli departments, and fresh sushi made daily in the deli area.FrontP1080408   10.7_P1080406   10.7_P1080401 Also located in the store will be a new restaurant, Boots BBQ, based out of Defiance. The store is owned privately and will feature ribs, brisket, pulled pork and other barbecue favorites with five sauces to choose from. The store will feature a savings zone with an entire wall in the store dedicated to the best deals. Price freezes will be available for 90 days on more than 600 store items most often used by customers. Hoeffel said special giveaways, food samples and cooking demonstrations will be available each weekend of the grand opening. There will be random prize drawings each weekend, and a 55-inch flat screen television will be given away on the final weekend as a grand prize. ~article reposted from The Lima News.

Mary’s Memo – August 12th


Smoking may increase your risk of colon cancer, at least among women, suggests a new Norwegian study in Cancer Epidemiology, Biomarkers & Prevention. The researchers followed 600,000 people for 14 years and found that female smokers were 19 percent more likely to develop colon cancer, on average, than women who never smoked. And female smokers tended to develop the cancer at a younger age than male smokers. Women who smoked for at least 40 years had a 50 percent higher risk of colon cancer. Though this study did not find that male smokers were at increased risk, they are not off the hook, since some earlier studies found that they, too, are more likely to develop colon cancer. Source: University of California, Berkeley Wellness Letter, August 2013.


Let yourself cheat on weekends. Trying to eat healthy 100 percent of the time is unrealistic, but 80 to 90 percent of the time isn’t, says nutritionist Jackie Newgent, R.D.N. “It is okay to enjoy a couple of not so perfectly healthful meals per week,” she says. “You can specifically plan to have those on the weekend without worrying about willpower. Plus, when it’s possible, plan to walk at least 30 minutes before your less-than-stellar meals to help accommodate extra calories in advance.” Source: Consumer Reports on Health, August 2013.


Several foods have been linked to improved brain health. Blueberries and walnuts contain polyphenols that have been shown to protect the brain from oxidative stress and reduce the effects of age-related conditions such as Alzheimer’s disease. Walnuts also contain omega-3 fatty acids. Research has shown that people who do not get enough omega-3s are at increased risk of fatigue, poor memory, decreased concentration and mood swings. Source: Weill Cornell Medical College Women’s Nutrition Connection, August 2013.


While doing some summer housecleaning I found a bean salad recipe from my sister, Ann, from ages ago. It appeals to me because one of the ingredients is stuffed olives and I haven’t tasted an olive I didn’t like!


• 1 (14.5-ounce) can blue lake green beans
• 1 (14.5-ounce) can yellow wax beans
• 1 (15-ounce) can kidney beans
• 1 cup chopped celery
• 1 cup chopped sweet onion
• 1 cup sliced stuffed olives
• Italian dressing
• Vinegar (optional)

Drain beans. Add other vegetables. Marinate in Italian dressing. If you like it more tart, add vinegar to taste. Chill overnight. Source: Ann Trentadue, Upper St Claire PA.


Although most fresh fruits are available throughout the year, they are not always USA-grown. That’s why I like the summer fruit selection best of all because the grapes I used in Grape Salad were grown here. I used equal amounts of red and green for added color. Calories were cut by substituting reduced-fat cream cheese for regular and light sour cream for full fat one. Because toasting enhances the flavor the pecans were toasted that go on top.


• 2 pounds green seedless grapes
• 2 pounds red seedless grapes
• 1 teaspoon vanilla
• 1 (8-ounce) package reduced-fat cream cheese
• 1 (8-ounce) carton light sour cream (I use Daisy brand)
• 1 cup packed light brown sugar
• 2 cups chopped pecans, toasted

Wash grapes and pat dry (important). Combine vanilla, cream cheese, sour cream and brown sugar. Stir into grapes and toss gently. Before serving, top with toasted pecans. To toast nuts, lightly brown in a nonstick skillet, stirring constantly, until nuts give off a nice aroma, about 5 minutes. Remove from heat and cool. Source: Adapted from recipe in Four Seasons Colony Cookbook, via Renee Isaac, Bryan.


Oxo has a new 3-in-one adjustable potato ricer with a rotating stainless steel disk to easily change puree consistency. Fine setting is perfect for fluffy mashed potatoes, turnips and carrots. Medium setting is ideal for spaetzle and pressing water out of cooked greens and coarse setting is great for chunky applesauce, egg salad and pressing tomatoes for sauce. I bought mine at Bed Bath & Beyond at 20% off with coupon. Also, at a Crate and Barrel I found a 6-inch Anchor Hocking made-in-the-USA glass pie plate. Now I can make 2 serving-size pies, quiches and frittatas. They should also be available at

A Chief customer has lost a recipe for Dilled Carrots that I had on a memo during the 80s. I seem to have lost mine, also. If you have the recipe would you please leave copy at the Chief Supermarket nearest you?

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Buffalo Chicken Meltdown

Today's recipe is inspired by one of my college cafeteria's most popular sandwiches - the Buffalo Chicken Meltdown. (Sounds intense, huh?) Whenever the dining commons served up this sandwich, the line would be crazy long for the main entree. Something about a deep-fried chicken patty, smothered in buffalo-barbecue sauce, topped with cheese must have been very appealing to college students. My friends & I always gobbled them up.   IMG_4351   The cafeteria always seemed to serve these sandwiches on a Tuesday or Thursday, which also happened to be 'speedwork at the track' day. (I was on the cross country & track teams in college.) I just remember getting through 2 or 3 repeats and everybody would be clutching at their bellies... "Did you have the Buffalo Chicken Meltdown for lunch?" "Yea... when will we ever learn??!" As tasty as those sandwiches were, they didn't prove to be great running fuel. Something about the deep-fried goodness plus cheese plus buffalo sauce was just not a good combination. (Not a good combination for running... but otherwise an excellent combination.) So, I set out to re-make my college favorite, but make it a little healthier. I replaced the deep-fried chicken patty with a lean, grilled chicken breast. I kept the standard sauce (barbecue + buffalo sauce), but kept it to a small amount of cheese, and served it up on a fresh-baked onion bun. Dare I say these were better than the original? They are super easy, too. Start by making your sauce - just a mix of barbecue and buffalo wing sauce. Use more buffalo if you like it spicier, use less if you're a bit of a wimp.  


  Season some chicken breasts with salt & pepper, and grill them up. During the last couple minutes of grill time, brush the sauce on top, and lay a slice of cheese on each chicken breast so it melts.  


  Once the chicken's done, it's all about the assembly. Just a toasted onion bun, topped with the chicken, some chopped green onions, and a little ranch dressing. You could certainly add lettuce & tomato, but I wanted the barbecue-buffalo flavor to really come through.   IMG_4350   My husband never had the privilege of enjoying the Buffalo Chicken Meltdown in college, so this was his first experience. He gave it two thumb's up for sure. (I will actually admit, we ate this for dinner three nights in a row last week. It was so easy since the chicken was already grilled up!) _______________________________________________________________________________________________________ Buffalo Chicken Meltdown Servings/Yield: 4 sandwiches
  • 1 lb. boneless skinless chicken breasts
  • salt & pepper
  • ½ cup barbecue sauce
  • ¼ cup buffalo wing sauce
  • 4-6 slices provolone cheese
  • 2-3 green onions, chopped
  • 4 onion buns, toasted
  • ranch dressing, for serving
Method Preheat grill to medium-high. Season chicken breasts with salt & pepper. For sauce, combine barbecue sauce and buffalo wing sauce in bowl. Set aside. Grill chicken breasts, 4-5 minutes on each side, until cooked through. During last 1-2 minutes of grilling, brush with sauce mixture and top with provolone cheese. Serve chicken on toasted onion buns topped with green onions and a drizzle of ranch. Source: inspired by a dish served in the Greenville College cafeteria

Lemon Poppyseed Muffin French Toast with Strawberry-Rhubarb Compote

Have you ever tried the fresh-baked jumbo muffins from the bakery case in your local Chief store? I am a big-time baker at home, so it is very rare that we buy any baked goods from the grocery store. However, the first weekend of May, we made a bit of an exception. We had just completely gutted our kitchen (no countertops, no dishwasher, no cabinets, no sink...) and it also happened to be my birthday. While I was out for my morning run, my hubby decided to surprise me with breakfast from Chief. He ran and picked up a half-dozen or so of the bakery muffins in all the different flavors for a nice little birthday treat. We cut them all in half so we could try more flavors, and man, I was pleasantly surprised! These muffins rock. My favorite flavor was the Lemon Poppyseed, and I knew I had to come up with a special recipe that highlights these muffins. I thought of a couple ideas (bread pudding, dessert trifle) before I landed on French toast. What better way to make a breakfast classic even sweeter?   IMG_4182   The idea is pretty basic - slice a bakery muffin (any flavor that is your favorite!) into 1/2-inch thick slices, dip it in an egg batter, and fry it up in a griddle until crisp & golden on the outside. I served the lemon poppyseed variation with a strawberry-rhubarb compote, because lemon + strawberries are a match made in heaven, and my mom has had rhubarb out the wazoo in her garden. Start with the strawberry-rhubarb compote first... it can simmer while you prepare the French toast. Combine some strawberries, rhubarb, sugar, water, & vanilla extract in a saucepan over medium heat, and just let it bubble away until thick. It's that simple!   [caption id="attachment_2787" align="aligncenter" width="308"]IMG_4180 At the beginning[/caption] [caption id="attachment_2792" align="aligncenter" width="321"]IMG_4188 After 20 minutes of simmering[/caption]   While the compote is simmering, prepare the French toast. I found it easiest to slice each muffin into 3 slices top to bottom. Make a little egg batter, coat both sides of each muffin, and fry in a bit of butter on a griddle over medium heat.  



  Just a few minutes on each side until it is golden brown.   IMG_4187   Serve it up with a drizzle of the strawberry-rhubarb compote, and you don't even need any syrup! This was a perfect breakfast for summer - very light, with the citrus and fruit compote. It would be even tastier served up with some more sliced strawberries. (I accidentally used all mine in the sauce!)  


  You could totally go crazy with flavor combinations here. Pistachio muffins with chocolate glaze, blueberry muffins with good ole' fashioned maple syrup, banana-walnut muffins with caramelized bananas. Your creativity is the limit! _______________________________________________________________________________________________________

Lemon Poppyseed Muffin French Toast with Strawberry-Rhubarb Compote

Servings/Yield: about 4 servings
  • For the compote
    • 1-1½ cups sliced strawberries
    • 1 cup diced rhubarb
    • ¾ cup sugar
    • ¼ cup water
    • 1 teaspoon vanilla extract
  • For the French toast
    • 4 bakery-style lemon poppyseed muffins
    • 3 eggs
    • ½ cup milk
    • 2-4 tablespoons butter
Method For the strawberry-rhubarb compote, combine strawberries, rhubarb, sugar, water, and vanilla extract in a medium saucepan. Heat over medium-low until bubbly and thickened, stirring occasionally, about 20-25 minutes. For the French toast, whisk together eggs and milk in a shallow bowl. Slice each muffin into thirds, into slices about 1/2-inch thick. Preheat skillet or saucepan over medium heat; add about 1 tablespoon butter to pan. Dip each slice of muffin into the egg mixture, coating both sides. Place onto hot skillet; cook until golden brown. Flip, and cook the other side until golden brown. Serve warm French toast with strawberry-rhubarb compote. Source: adapted from The Rhode Show