The book is available on Amazon.com for $24.95, but Cook hopes to have it in local bookstores soon.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
Green Taquito Enchiladas
1 cup of canola oil
1 cup of grilled shredded chicken
4 medium size corn tortillas
1 cup Maggie's Salsa Verde
1/4 cup low fat sour cream
1/2 cup Mexican blend cheese
HEAT oil in a frying pan.
STUFF tortillas with chicken and roll them up to form taquitos. Stick a toothpick through the middle of a set of three taquitos to keep them from unrolling.
FRY taquitos in oil until crispy. Remove from pan.
DRAIN the taquitos on by paper towels and place them on a plate.
SPREAD taquitos with some sour cream and Maggie's Salsa Verde and sprinkle with shredded cheese.
TOP with lettuce and serve.
1 teaspoon olive oil
1 cup of white rice
2 cups of chicken broth
1 cup of Maggie's Salsa
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
HEAT oil in a non-stick medium sauce pan over low heat. Add rice and toss until it turns gold color. Do not let it burn. Add chicken broth; bring to boil.
LOWER heat, cover and simmer until liquid is reduced by half. Add the remaining ingredients and mix well.
COVER and keep warm until liquid is absorbed.