Recipe(tried): Layered Chicken Enchilada Casserole, Fresh Tomato and Cucumber Salad, Raspberry Streusel Muffins

Good Morning,

Oh did it rain and rain and rain yesterday...the retention pond is full of water and with it came all the frogs. Does anyone know about these frogs...do they burrow and go into a nocturnal state only to be revived by the waters? If someone knows anything about frogs and their habits, please let me know as I am perplexed by the whole process.

Yesterday afternoon I stopped at my local favorite little fruit and vegetable stand and he had humongous sweet red bell peppers, so I picked up 6 of them and I am going to roast them and douse them in olive oil and garlic and put them in a nice glass jar in the fridge for use next week in several recipes. Don't you just love the aroma of sweet roasted red bell peppers? They make you feel like you are in the Mediterranean...

Tonight for supper we are going to enjoy an old favorite that I haven't made in a long time, Chicken Enchilada Casserole and I am going to serve it with a nice fresh Tomato and Cucumber Salad and Raspberry Streusel Muffins ...although the Muffins aren't Mexican at all, I do have lots and lots of frozen berries in my freezer and this particular recipe from the Silver Palate is so delicious that it will lend a nice contrast to the casserole. Also, Debbie D's Mama's Sweet Tea will quench our thirst tonight. That is such a good tea recipe, bless her heart for sharing it.

Enjoy!! Gina

Layered Chicken Enchilada Casserole
Hearts & Flour Cookbook
Jr. League of Waco, Texas
serves 8

1 medium onion, chopped
4 garlic cloves, minced
1 small green bell pepper, chopped
1 4 oz. can of green chilies, chopped
3 T. olive oil
3/4 c. chicken broth
1 regular can cream of mushroom soup
1 regular can of cream of chicken soup
6 oz. whipping cream
1 10 oz. can rotel chopped tomatoes
4 chicken breasts, cooked and chopped
1 t. chili powder
1 12 count pkg. flour tortillas
1/2 lb. cheddar or Monterey Jack cheese, shredded

Preheat oven to 300. Grease a 9x13 inch casserole dish. Saute the onions, green pepper and garlic in the oil. Add the chilies and stir well. Add the next7 ingredients and simmer for about 10 minutes. Line the casserole with the tortillas, layer with 1/2 of the sause and 1/2 of the cheese. Repeat layers. Cover and bake for 45 minutes.

Fresh Tomato and Cucumber Salad

1 cucumber, washed, peeled and chopped
2 tomatoes, washed and chopped
1 T. fresh chopped cilantro
juice of 1 lemon
2 T. olive oil
salt and pepper to taste

Put the chopped cucumbers and tomatoes in a serving bowl. Sprinkle with the seasonings, lemon juice and oil and toss to coat. Serve at room temperature.

Raspberry Streusel Muffins
1 dozen muffins
The Silver Palate Good Times Cookbook

Batter:
1 1/2 c. all purpose flour
1/4 c. sugar
1/4 c. packed dark brown sugar
2 t. baking powderr
1/4 t. salt
1 t. cinnamon
1 egg, lightly beaten
1 stick butter, melted
1/2 c. milk
1 1/4 c. raspberries
1 t. grated lemon zest

Streusel Topping:
1/2 c. chopped pecans
1/2 c. packed dark brown sugar
1/4 c. flour
1 t. cinnamon
1 t. grated lemon zest
2 T. butter, melted

Glaze:
1/2 c. confectioner's sugar
1 T. fresh lemon juice

Oven at 350. Line 12 muffin tins with paper liners. Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon in a medium size bowl. Make a well in the center.

Place the egg, melted butter and milk in the well. Stir with a wooden spoon until just combined. Quickly stir int he berries and lemin zest. Fill each tin about 3/4 full.

To make the sreusel topping, combine all the ingredients except melted butter in small bowl, pour in the butter and stir to combine. Sprinkle this evenly over the muffins. Bake them until nicely browned and firm for 20-25 minutes.

To make the glaze, mix the sugar and lemon juice til blended and smooth. Drizzle over muffins while warm. Serve the muffins warm.