Mahasti presented the restaurant’s recipe on WBIR this morning. But if you missed it, it’s here for you to give it a whirl. Or, even easier, order your own plate of enchiladas at either the Maryville or Knoxville restaurant today.

Tomato Head’s Chicken Enchiladas
For the Chicken:

1 lb boneless, skinless chicken breast
1/3 cup oil
½ large onion, largely diced
8 cups of water
1 Tbl salt

To Assemble the Enchiladas:

1 -16 oz jar Frontera enchilada sauce
8 – corn tortillas
½ lb shredded Monterey Jack cheese
sour cream
chopped onion

Heat the oil, in a medium pot over medium heat. Add onion and sauté until translucent. Add chicken breast, water and salt. Increase heat to high, when water starts to boil, reduce heat to low and allow chicken to simmer for 20 minutes until done.

Preheat oven to 400 degrees.

Remove the chicken from the broth and allow the chicken to cool until it is cool enough to handle. Shred the chicken by pulling it apart. Set aside.

Pour 1/3 of the jar of enchilada sauce into the bottom of an 8 X 11 baking dish. Arrange 3 or 4 corn tortillas on your work surface. Place approximately ¼ – 1/3 cup chicken on each tortilla followed by ¼ cup of shredded cheese. Roll the tortillas up to form cylinders. Place the tortillas seam side down. Repeat the process until all the tortillas have been filled and place in the baking dish.

Pour the remaining sauce over the rolled tortillas, making sure they are covered entirely. Sprinkle any remaining cheese on top of the sauce. Bake the enchiladas for 20 minutes – or until the cheese melts and the sauce is starting to bubble.

Remove the dish from the oven. Top with Sour Cream and chopped onion.

Serve immediately.

Serves 4.

Tomato Head’s Pasta with Cauliflower, Cabbage and Dried Cranberries

1 lb dry pasta of choice
Vegetable oil
4 cups cauliflower, sliced
4 cups white or savoy cabbage, chopped
1 Tablespoon roasted garlic, chopped
¼ cup balsamic vinegar
1/2 tsp salt
4 cups fresh spinach, chopped
½ cup dried cranberries
½ cup walnuts, chopped
¼ cup bread crumbs
¼ cup Parmesan cheese

Cook the pasta according to package directions. When the pasta is cooked, drain, rinse with cold water, toss with ¼ cup olive oil and set aside.

Place Spinach in a large bowl. Add dried cranberries, chopped walnuts and bread crumbs. Set aside.

Turn Oven Broiler on to High.

Slice cauliflower, toss with 1 tablespoon vegetable oil and place in a single layer on a cookie sheet. Place on the middle shelf of oven and roast for 9-10 minutes, just until the edges of the cauliflower begin to brown. Remove from oven and set aside.

Coat 3 or 4 large cloves of garlic with oil – place on a cookie sheet and roast under broiler until the cloves are golden brown. Remove from oven, allow the garlic to cool; chop and set aside.

Heat a large skillet, over high heat. Add ¼ cup of oil, cauliflower. cabbage and roasted garlic. Sauté the vegetables just until the cabbage starts to wilt. Add vinegar and salt, allow the vinegar to reduce for 30 seconds. Add the pasta and sauté for one minute or just until the Pasta is re-heated.

Add the contents of the skillet to the spinach bowl. Sprinkle with Parmesan cheese. Toss the pasta until all the ingredients are evenly distributed.

Divide into 4 – 6 bowls or serve family style with fresh bread.

Jones describes the paintings as “…an exhibit with vivid rose petals, colorful wine bottles, sparkling goblets, and Italian scenes.  Now that I’m retired from my day job of nursing, I take time to smell the roses and kick back with a glass of wine. You paint what you love and I love flowers, crystal, and Italian vinos which inspired these pieces.”

"Glasses of Vino," by Carol Jones, on exhibit at The Tomato Head

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
½ tsp cinnamon
5 Tbl chilled butter, cut into small pieces
¾ cup chilled buttermilk
1/3 cup brown sugar

Measure flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. With a rolling pin, roll out the ball of dough, on a lightly floured surface, to a thickness of 1/2 inch. Scatter half of the brown sugar in the center of the biscuit dough. Fold one edge of the dough onto the sugared area. Scatter the remaining brown sugar onto the area that you just folded over. Fold the non-brown sugared area onto the newly covered brown sugar area. Gently lift the dough up and scatter a little more flour under the dough. Roll the dough back out to a thickness of 1”. Cut the biscuits out with a round biscuit cutter. Gather up any remaining dough into a ball and repeat, flattening and cutting the biscuits. Place the cut biscuits on a parchment lined cookie sheet.

Bake in a 450 degree oven for 12 minutes or until golden brown.

For the Caramel Sauce

1 cup packed light brown sugar
½ cup orange juice
½ stick butter

Place all the ingredients for the sauce in a medium size saucepan over medium heat. Bring the mixture to a boil. Keep warm while biscuits are cooking.

To Serve

Heavy Cream

Pour a small amount of heavy cream onto a plate, if serving individually, or on a platter if serving family style. Place biscuits on top of cream. Pour caramel sauce over biscuits and serve immediately.

Makes 8 – 10 biscuits depending on the size of your cutter.

Tomato Head’s Pecan Pie

1 (9 inch) prepared pie crust
1 cup maple syrup
1 cup packed light brown sugar
½ cup heavy cream
1 Tbl molasses
4 Tbl unsalted butter, cut into small pieces
½ tsp salt
6 large egg yolks, lightly beaten
1.5 cups pecan pieces

Heat oven to 450 degrees.

Over medium heat in a large saucepan, heat together maple syrup, brown sugar, heavy cream and molasses until sugar dissolves and mixture starts to bubble. Remove mixture from heat, add butter and stir until the butter has melted. Allow mixture to cool for 5 minutes. Whisking constantly, whisk in the eggs until they are well incorporated.

Fill pie crust with pecans, pour syrup mixture over pecans. Place the pie in the oven and immediately turn the heat down to 425. Bake the pie for 45 – 50 minutes or until the filling is set and center jiggles just slightly.

Allow pie to cool for 3 – 4 hours before cutting and serving with fresh whipped cream.

Simple to make, warming and good, this soup’s one to prepare in advance and have on the stove top for snackers while the “big dinner” is in the works.

The Tomato Head’s Bacon and Cheddar Soup

½ lb bacon, diced
1.25 cups celery, finely chopped
½ cup onion, finely chopped
2 large cloves garlic, minced
1 – 2 small jalapenos, seeded and finely chopped
1 Tbl fresh thyme
1 ½ stick butter
2/3 cup flour
6 cups water
3 cups heavy cream
14 oz mild cheddar cheese, shredded
12 oz smoked cheddar cheese, shredded

In a 6 quart pot over medium heat sauté bacon until bacon is crisp. Add celery, onion, garlic, jalapenos and thyme. Sauté the vegetables until onion and celery are translucent. Add water, and cream. Meanwhile, melt butter in a medium skillet. Add flour, whisking constantly until the mixture is smooth. Add the flour mixture to the soup and stir constantly until the soup thickens slightly. Add cheeses and stir soup until cheese has melted.

Serve.

Tomato Head Exhibits Committee

c/o Bethann DeGrow

1710 Jefferson Avenue

Knoxville, TN

37917

or send electronically to:

bethann@degrow.com

Please include a brief bio, artist statement and size of works.

Submissions are requested by November 4th, 2011.

For more information, please contact Bethann DeGrow, 865.546.6852 or bethann@degrow.com.

Secor and Nye joined Mahasti on WBIR this morning as she presented The Episcopal School of Knoxville’s Mac-n-Cheese recipe, and together they shared more of the ESK story. The school truly took a “soup to nuts” approach as they assessed and changed their program—converting acreage into gardens and space for chickens, committing to buying local as much as possible, even baking bread from scratch and preparing food to order. The focus of the food at ESK is now on freshness, taste, and healthiness.

“It can seem overwhelming at first,” noted Mahasti, speaking of the changes and new approaches she introduced to ESK. “But it’s actually easier than everyone thinks. And it’s so much better for the school and the children.” Secor and Nye proudly agree.

In fact, the consultation process that Mahasti provided went so well, she’s excited about working with other schools who may be interested in developing a healthier food program. And most kids are thrilled to know they’re school lunch has a Tomato Head touch.

Of course, Mac-n-Cheese is a much beloved dish for many kids. ESK students love the new version they get to eat in their dining hall, and Mahasti shared the school’s recipe this morning on WBIR.

(In addition, both the Maryville & Knoxville restaurants will be serving a very special take on this Mac-n-Cheese recipe today. It’s very different, but once you try it, you’ll swear by it—this delicious mac-n-cheese on a pizza topped with Benton’s Bacon and Roasted Onion. Unforgettable yum.)

Episcopal School’s Macaroni and Cheese

For the White Sauce:
4 oz unsalted butter
2 oz flour
4 cups Cruze Farm milk
1 cup heavy cream
1.5 tsp salt
¼ tsp black pepper

In a large skillet, or medium sauce pan, melt butter over medium heat. Add flour and whisk constantly until no more lumps remain. Add remaining ingredients and whisk constantly until sauce thickens.

Yields 5 cups

To assemble Macaroni and Cheese:
3 cups Sweet Water Valley Cheddar Cheese, shredded
1 cup heavy cream
1 box Barilla Plus Elbow pasta, cooked according to package directions

Preheat oven to 350 degrees.

Place cooked pasta in a large bowl. Add cheese, heavy cream and 4 cups of the white sauce to the bowl and mix until well incorporated. Save remaining sauce for later use.

Place macaroni and cheese in a 3 quart baking dish. Sprinkle with some additional shredded cheese.
Bake for 20 – 25 minutes until dish is bubbling and cheese has melted. Remove from oven and allow macaroni and cheese to sit for 5 minutes and serve.

Serves 8 – 10

If serving fewer than 8 people the recipe can be followed up to the point of placing the macaroni and cheese in a baking dish. You may place as much of the mixture as desired in a smaller baking dish, baking only what is needed, saving the remainder of the mixture for baking the next day.