First, thanks everyone for playing. I had fun and I hope you did too! Look for more contests in the future.
Now, without further ado, the answers:
1. Here are the ingredients... now tell me what's cooking:
1 tablespoon water
1 eggplant, cut into 3/4 inch slices
1 cup breadcrumbs
1 1/2 cup mozzarella cheese, shredded
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
3 tablespoons parmesan cheese, grated
2 tablespoons olive oil
ANSWER: Eggplant Parmesan
2. What recipe is the first post of The Good Cook? Hint: It was in April, 2009.
ANSWER: Rainy Day Roast Chicken
3. In what country is the original home of this tasty treat - Beef Stroganoff?
4. In what city will you find this renowned restaurant - Mesa Grill? (hint, pick one of 3 cities)
ANSWER: Las Vegas, New York, OR Bahamas
AND FINALLY, THE WINNERS: (another drum roll please)
#1 - Tamis from A Day In The Life - a Good Cook Apron
#2 - Correen from My Grandma's Recipes - a bottle of Country Bob's All Purpose Sauce
#3 - Kathy B from The World According to Me - a bottle of Country Bob's All Purpose Sauce
Congratulations to Tamis, Correen and Kathy B.
To claim your prize send me your shipping address and I'll get your stuff right out to you! Thanks for playing and yeah you!
Send your address to: email@example.com
The sauce is coming direct from Country Bob's. The apron direct from me.
My family loves Gorditas. I love this recipe because it feeds a hungry crowd - littles, middles kidadults and adults alike!
Makes about 12 Gorditas:
3 1/2 cups Masa Harina (Golden Corn Flour - I like Bob's Red Mill)
2 1/4 cups warm water
1/4 cup shortening
1 teaspoon salt
1/2 cup flour
2 teaspoons baking powder
Oil for frying
2 whole boneless, skinless chicken breasts
1 teaspoon ground cumin
3 tablespoons chili powder (I use a combination ancho and regular chili powders)
2 tablespoons oil
8 ounces chunky salsa plus extra for passing
1 head lettuce shredded
1 cup shredded cheddar cheese
2 tomatoes, seeded and diced.
1 cup low fat sour cream (I use greek yogurt)
For the Gorditas:
Heat about 1/2 to 3/4 inch oil in skillet.
Mix all the ingredients and keep moist by covering with a damp paper towel. Using a small tennis ball size amount, flatten between the palms of your hands into a 4 inch disc about 1/4 to 1/2 inch thick.
Drop into hot oil and fry until golden on one side (about 3 minutes) turn and fry other side. Keep making gorditas and frying until all dough is used. Drain on paper towels and place in warm oven to keep hot. Sprinkle with a little kosher salt.
Here I was experimenting with making a stuffed gordita (on the right) versus a flat, unstuffed gordita. (Unstuffed worked better)
For the topping:
Combine cumin and chili powder in large bowl. Cut chicken into 1 inch pieces. Toss in cumin/chili mixture.
Heat oil in large skillet. Add chicken and cook until browned on all sides. Add salsa, bring to a simmer and cover. Simmer about 10 minutes or until chicken is cooked through. Stir once or twice while simmering. Add water if salsa becomes too thick.
Place a gorditas on a large platter. Top with chicken, cheese, lettuce, tomato and a dollop of sour cream. Pass extra salsa on the side.
A Cook's Note: I served these with black beans and yellow rice on the side - but they really don't need any sides at all - they are that satisfying. If you have left over gorditas (without toppings), for breakfast the next day reheat gorditas, top with a slice of canadian bacon and top with a pouched egg. Yum.