Tomato Head’s Apple Chutney and Cheddar Grilled Cheese on Flour Head Bakery Cranberry Almond Bread

For Apple Chutney:

½ cup Oil

1 cup onion, diced

3 medium Granny Smith Apples (about 4 cups), sliced

1 Tbl Jalapeno, minced

2 Tbl cilantro, chopped

¼ cup sugar

2 cup Orange Juice

1 cup Raisins

1 tsp Salt

1 tsp Cumin, ground

2 tsp Curry Powder

½ tsp Ginger, ground

½ tsp Coriander, ground

1/8 tsp cinnamon, ground

¼ cup vinegar

Heat oil in a large skillet over medium heat. Add onion and saute until translucent. Add apples, jalapeno, and cilantro and saute 1-2 minutes longer. Add orange juice. Bring mixture to boil, then reduce heat to medium low.

Add remaining ingredients.  drop heat to low and stir frequently for 45 minutes to 1 hour, or until mixture thickens.

To Assemble Grilled Cheese:

Heat a large cast iron skillet on medium heat.

Generously butter an even number of slices of bread. Place the slices butter down on a parchment lined baking pan. Top ½ of the slices of bread with a generous portion of chutney, some thinly sliced green apples, one slice of Monterey Jack cheese, and one slice or a generous sprinkle of shredded cheddar cheese. Place a piece of buttered bread, butter side up (facing you) on top of each of the assembled pieces of bread.

Grill the sandwiches in the preheated cast iron skillet. 1 or 2 at a time until lightly browned, flipping as necessary, on both sides until cheese has melted.

Tomato Head’s Tex Mex Featherbed Eggs

6 cups cooked cornbread from your favorite cornbread recipe

4 Green Onions, sliced

1 Poblano Pepper, cored and diced

1 ½ cups Andouille Sausage, sliced

2 cups Shredded Cheddar

2.25 cups Milk

3 Large Eggs

1 tsp Salt

And additional 1.5 cups of shredded Cheddar for topping

Dice or tear the cornbread into 1 inch pieces and place in a large bowl.  In another small bowl mix the milk with the eggs and salt.

Add sliced green onions, diced poblano, Andouille sausage and cheddar to the cornbread and toss well to mix. Pour the milk mixture over the cornbread mixture and toss until all the cornbread is covered and absorbing some of the milk.

Pour the cornbread mixture into a 2 quart greased baking dish or cast iron skillet. Top with another 1.5 cups of shredded cheddar. Place a piece of Saran wrap directly on top of the cheese and then place a pan the same size as the one you used on top of the saran wrap, and weight it down ( you can place a few cans or some items from your fridge on top). Leave the eggs refrigerated overnight.

The next morning, remove the weights and the Saran wrap. Place the eggs in a 350 degree oven and bake for 20 – 25 minutes until top is browning and an instant read thermometer register 160 degrees.

Let the eggs cool down for about 5 minutes before serving.

Flour Head Bakery’s Appalachian Trail Mix Cookies

Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.

Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.

While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.

Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.

FHB Honey Almond Granola is available at both Tomato Head locations as well as Butler and Bailey Market, Kroger Bearden, and Three Rivers Market.

1 stick unsalted butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ¼ cup all purpose flour

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

½ tsp baking soda

2  cups Flour Head Bakery Honey Almond Granola *

1 cup dried cranberries

½ cup white chocolate chips

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.

In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.

Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.

Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.

Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.

Tomato Head’s Summer Zucchini and Poblano Soup

If you’ve spent anytime at the Market Square Farmers’ Market over the past few weekends, you’ve noticed an abundance of summer squash. This simple recipe for Mahasti’s Summer Zucchini & Poblano Soup is a great alternative to preparing zucchini the traditional summer way – standing over a hot grill.

Incorporating poblano peppers adds a slightly sweet and earthy flavorful without overwhelming your taste buds with lots of heat. In case you missed her cooking segment on WBIR last Saturday, we’ve shared Mahasti’s on our blog so grab some local homegrown squash on your next shopping trip and give this recipe a spin in the comfort of your kitchen.

Enjoy!

¼ cup olive oil

1 medium onion, peeled and diced

2 large garlic cloves

1 large poblano pepper, cored, seeded and sliced

5 medium zucchini, ends removed

4 cups water

1 bunch cilantro

2 tsp salt

Peel and dice onion and set aside. Peel garlic, roughly chop and set aside. Rinse pepper, cut down the middle, remove stem and seeds, and cut into 1inch strips and set aside. Remove the ends off all of the zucchini. Cut 4 of the zucchini into 1inch rounds and set aside. Shred the remaining zucchini and set aside separately.

Remove about 1/2 inch off the bottom of the cilantro stems. Place the cilantro in a large bowl of cold water, swish around, and then lift the cilantro out of the water. Repeat the wash process with fresh water until there is no dirt left in the bottom of your bowl when you remove the cilantro. Roughly chop the cilantro and set aside.

Heat oil in a large pot over medium heat. Add onion and garlic and sauté until onions are translucent. Add zucchini, pepper and water. Bring the soup to boil, and cook for 15 minutes. Remove from heat. Add cilantro and salt and blend with an immersion blender until soup is smooth. If using an upright blender, wait for soup to come to room temperature before blending to avoid burning yourself.

After soup is blended add the shredded zucchini. If you used an immersion blender soup will be ready to serve immediately. If you cooled your soup in order to use an upright blender, the soup can be re-heated after you add the shredded zucchini.

Serve with Flour Head Bakery bread and enjoy.

Serves 8- 10

WBIR Tomato Head Summer Zucchini Pablano Soup Recipe

Celebrate National Strawberry Parfait Day!

June 25 is National Strawberry Parfait Day and Mahasti wants you to cool off with her version of this classic, summer treat. She recently shared this recipe on her WBIR cooking segment, where you can catch Mahasti every first and third Saturday of the month. You can also find all of those special recipes right here on our blog. bon appetit!

Tomato Head’s Strawberry Parfait

1 quart strawberries, washed, stemmed and quartered

1.5 cup sour cream

1.5 cup heavy cream

1/2 cup plus 2 Tbl powdered sugar

Your favorite Sugar cookie dough

Make your favorite sugar cookie dough. Scoop the cookies out into small balls onto a cookie sheet and bake the cookies for 10 – 12 minutes or until done. Ideally the cookies will bake up to the size of a half dollar. You will need 3 cookies per parfait. Allow cookies to cool.

While the cookies are baking, wash, stem and quarter the strawberries and set aside. In a medium bowl mix the sour cream, heavy cream, and powdered sugar together with a whisk or hand mixer, until smooth.

To assemble the parfaits:

Place 1 small cookie in the bottom of a glass or bowl. Top with about ¼ cup of sliced strawberries followed by ¼ cup of the sour cream mixture. Place another cookie on top of the sour cream mixture and repeat the process.  Place one more cookie on top and top with ¼ cup more of the sour cream mixture. Parfaits can be assembled up to 6 hours before, or can be eaten immediately.

Strawberry Parfait from The Tomato Head

International Biscuit Festival People’s Choice Award Winner!

25,000 people attended the fifth ever-expanding International Biscuit Festival and their taste buds voted our Ms. Pearl Buttermilk Biscuit the People’s Choice Award Winner ahead of 20 other signature biscuit creations. Mahasti shared her biscuit recipe on WBIR recently. In case you missed it, here it is in all its first place glory.

For the biscuit:

2.75 cups all purpose flour

1 tbl sugar

3/4 tsp. Salt

1 Tbl plus 1 tsp baking powder

½ stick unsalted butter

1 1/4 cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms.

Pat dough down into a greased 12 inch pie dish or cast iron skillet. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

3/4 cup Mayonnaise

3 Tbl lemon juice

one 16 oz package frozen corn kernels

1 ½ cups shredded mozzarella cheese

Black Pepper

1 cup Cooked Bacon chopped (In her version, Mahasti used Benton’s bacon.)

6-8 Roma Tomatoes

Salt

Fresh Basil – julienned

Slice tomatoes into ¼ inch slices. Set aside. Combine mayonnaise with lemon juice. Pour mayonnaise mixture over biscuit, spread around with spatula to cover completely. Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper. Sprinkle corn over mayonnaise mixture, followed by cooked bacon pieces.

Bake for 20 – 30 minutes, until cheese has melted and starting to brown. Remove the biscuit from the oven and overlap tomatoes on top of biscuit. Allow to cool for 5 minutes, sprinkle with fresh basil before serving.

Serves 8 – 10

Ms Pearl International Biscuit Festival People's Choice Award Winner

Tomato Head’s Easy Cinco De Mayo Tacos

Celebrating Cinco de Mayo includes more than just deciding between frozen or on the rocks. Our blog is chock full of great recipes of your favorite Mexican dishes like pambazos, ancho and coffee roasted pork torta, sopes with chorizo and pickled onions, and chicken enchildas.

Enjoy this fun, easy to follow, flavor-packed recipe featuring chorizo sausage during tonight’s festivities.

1 can prepared refried beans

Pickled jalapeno

Chorizo sausage, sliced

Cheddar cheese

Shredded Cabbage

Chipotle Ranch Dressing

Soft Corn Tortillas

Preheat oven to 425 degrees.

Spread corn tortillas out onto a cookie sheet. Spread each tortilla with the equivalent of 1 tablespoon of refried beans.  Top with chorizo, cheese and jalapenos. Place tacos in the oven until cheese has melted and ingredients are hot, but tortillas are still soft – 5-7 minutes. Remove tacos from oven and top each taco with shredded cabbage and chipotle ranch dressing.

Serve immediately.

Cinco de Mayo Taco recipe

Tomato Head’s Pozole Verde

Mahasti’s variation on pozole verde is a great excuse to visit some of Knoxville’s Mexican and Latin American markets for the tomatillos and poblano peppers called for in this recipe. Share your version with us on Instagram, Twitter and Facebook.

Ingredients

9 cups Water

3 Chicken Breast, bone in with skin

2 Bay Leaves

2 Poblano Peppers

1.5 lb Tomatillo

1 cup Cilantro, leaves and stems

1 cup Onion

3 lg cloves Garlic

¼ cup Oregano

3 – 15.5 oz cans Bush’s Golden Hominy, drained and rinsed

1 Tbl plus 2 tsp Salt

For Serving:

Shredded lettuce

Sliced Radishes

Diced Onion

Cilantro leaves

Thinly Sliced Jalapeno

Sour Cream

Tortilla chips

Rinse chicken breast in cold, clean running water. Place chicken and bay leaves in large pot covered with 9 cups water. In a large pot, bring water to boil. Reduce heat to low and cook chicken for 25 minutes. Remove chicken from pot. Discard bay leaves. When chicken is cool enough to handle discard skin and shred chicken. Reduce heat to low.

While chicken is cooking, rinse, de-stem, and de-seed poblano peppers, set aside. Rinse and de-husk tomatillos, set aside. Wash cilantro, leaving stems attached. Peel and cut onion into medium size pieces. Peel garlic. Pick ¼ cup of oregano leaves. Drain and rinse hominy.

Place poblano peppers, and cilantro in the jar of your blender. Remove 1 cup of cooking liquid from the pot of chicken and add to the blender. Blend the peppers until smooth. Pour most of the blended pepper mixture into a large bowl, leaving about 1 cups worth behind in blender.  Add tomatillos, onions, garlic and oregano to the blender and blend until smooth. Pour tomatillo mixture into poblano mixture.

When Chicken has been removed from pot – add tomatillo-pepper mixture to pot. Add shredded chicken, hominy and salt. Increase heat to medium, stirring occasionally bring mixture to boil. Reduce heat to low and simmer soup for 15 – 20 minutes.

Serve hot with Sides of shredded lettuce, sliced radishes, diced onion, cilantro leaves, jalapeno, sour cream and tortilla chips.

Serves 10 – 12

¡Esperamos que lo disfruten!

Pozole Verde

Tomato Head’s Hummus Tartines with Moroccan Carrot Salad and Curried Cauliflower.

Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Tartine with Hummus and Moroccan Carrots

© 2016 The Tomato Head Site by: Robin Easter Design