Posts Tagged ‘Knoxville’
Saturday, January 21st, 2012
Comfort food can take many shapes. In the winter time, comfort foods tend to be warming and rich, as well as easy to make. Tomato Head’s Chicken Enchiladas fit the description.
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.
Tags: chicken, enchilada, Frontera enchilada sauce, Knoxville, Mahasti, Maryville, recipe, special, WBIR
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Sunday, December 18th, 2011
Mahasti presented this “good morning” recipe on WBIR Saturday, December 17th. Did you catch it? If not, the full recipe is posted below and, even better, both the Knoxville and Maryville restaurants will be serving these delights throughout Sunday brunch. Enjoy!
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.
Tags: Biscuits, brown sugar cinnamon, brunch, caramel, cream, Knoxville, Mahasti, Maryville, orange, recipe, specials, Tomato Head, WBIR
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Saturday, December 3rd, 2011
‘Tis the season for pies and cakes and sweet things of all varieties. Mahasti presented The Tomato Head’s recipe for Pecan Pie on WBIR this morning and mm mm mm. We want a piece now, and we can have one (and so can you)…pecan pie is on the menu at both the Knoxville and Maryville locations today.
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.
Tags: Knoxville, Mahasti, Maryville, pecan pie, recipe, WBIR
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Tuesday, September 13th, 2011
Starting on August 30th, The Tomato Head restaurants began offering a new option for pizzas to lunch, dinner and brunch customers–a gluten-free crust.
For years, small numbers of customers have asked for a gluten-free option. That number has increased over the last few years, with more individuals seeking gluten-free foods for dietary adjustments, as well as persons diagnosed with Celiac Disease (an autoimmune disease that interferes with the absorption of nutrients from foods).
After testing several options, the restaurant selected Rudi’s brand gluten-free pizza crust for its taste and availability. Several recipe experiments were conducted to make the specialty crust in-house, but in the end, Rudi’s was the top choice.
Mahasti, Scott and the whole Tomato Head crew are very glad to be able to offer a consistent and reliable option for customers who need, or simply want, a gluten-free crust.
“Pizza is a comfort food for a lot of people, in addition to simply being delicious and good,” says Mahasti. “We’re making it possible for those needing a gluten-free option to enjoy that comfort food again.”
What’s Inside
The crust contains water, rice flour, corn starch, tapioca, dextrin, eggs, sugar, salt, xanthan gum, baking powder, guar gum, canola oil, and rice extract. Patrons ordering the gluten-free crust can get a personal-size pizza and select the toppings of their choice. Soy cheese is also available, as many persons diagnosed with Celiac Disease, or requiring a gluten-free diet, are also lactose intolerant.
Order Up!
A personal-size cheese pizza with gluten-free crust is $9.55 plus tax, or $11.75 plus tax with soy-cheese. A wide variety of toppings can be added for an additional charge.
Special Handling
Although The Tomato Head is not a gluten-free environment and trace amounts of flour may be present on the gluten-free pizza, every effort is made during the preparation and baking of the gluten-free pizzas to ensure there is no direct contact with flour, including the use of a separate pizza cutter for the gluten-free pizzas.
Tags: Celiac Disease, Gluten-free, Knoxville, Mahasti, Maryville, pizza crust, Rudi's brand gluten-free pizza crust, Scott, The Tomato Head
Posted in Knoxville, Maryville, Specials, Uncategorized | Comments Off
Sunday, September 4th, 2011
“Artifacts, Artscapes and Organics,” an exhibit of photographs by Terri Swaggerty, will be on view at the Knoxville Tomato Head
Restaurant, 12 Market Square, from September 3rd through September 30th, 2011.
From September's exhibit, "Artifacts, Artscapes, and Organics," by Terri Swaggerty. The Tomato Head Knoxville
Swaggerty says, “This exhibit is a collection of eclectic images with an overall southern flavor. It’s a photographic art journal of the past 18
months. All I had to do was look… to find art… around every corner.”
At The Tomato Head Maryville, an exhibit of Jarrod Justice’s will be on view from September 4th through October 1st, 2011.
Tags: art, exhibit, Jarrod Justice, Knoxville, Maryville, paintings, photographs, rotating art, September, Terri Swaggerty, The Tomato Head
Posted in Knoxville, Maryville, Monthly Art, Uncategorized | Comments Off
Sunday, August 21st, 2011
Yee haw! This is a good way to end a meal, have a snack, or simply enjoy a new cultural twist on a classic treat.
Mahasti presented The Tomato Head’s recipe for “Country Tres Leche” on WBIR this weekend. What makes it country? The recipe is based upon The Tomato Head’s “Best Biscuits” recipe, instead of the traditional lady fingers or sponge cake. Give it a whirl and let us know what you think.
The Tomato Head’s Country Tres Leche
(aka, Biscuits soaked in three milks topped with blackberry compote and cream)
For Milk Soaked Biscuits:
1 cup sweetened condensed milk
1 cup evaporated milk
1 cup heavy cream
1 tsp ground cinnamon
1/8 tsp ground clove
6 – 8 day-old biscuits
In a small bowl mix together condensed milk, evaporated milk, heavy cream, cinnamon, and clove.
Place biscuits in an 8 X 11 baking dish. Pour 1 ½ cups of the milk mixture over the biscuits and allow biscuits to soak for 2 hours or overnight.
Preheat oven to 375 degrees. Bake milk soaked biscuits for 20 minutes until heated through.
For Blackberry Compote:
1 lb fresh or frozen blackberries
1/3 cup sugar
Place blackberries and sugar in a small saucepan over medium heat. Cook mixture just until sugar has completely dissolved. Remove from heat and set aside.
To Serve:
Place each biscuit on a plate. Pour ¼ cup of the remaining milk mixture over each biscuit, followed by ¼ cup of heavy cream and 1/3 cup of blackberry compote. Serve immediately.
Tags: Best Biscuits, Biscuits, blackberries, compote, Country Tres Leche, dessert, Knoxville, Mahasti, Maryville, recipes, The Tomato Head, treat, WBIR
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Saturday, July 16th, 2011
The South in the summer? Friend green tomatoes. The two things are synonymous and equally loved. Mahasti’s sharing The Tomato Head’s recipe for fried green tomatoes and both the Maryville and Knoxville restaurants will be serving them today as an appetizer accompanied by a honey mustard dressing.
Tomato Head’s Fried Green Tomatoes
1.5 pounds green tomatoes
2/3 cup cornmeal
1.5 tsp salt
1/4 tsp cayenne pepper
2/3 cup buttermilk
2 cups vegetable oil for frying
1 cup all purpose flour for dusting
Cut the ends off the tomatoes and slice into ¼ inch thick slices. Place the tomatoes on a paper towel lined baking sheet, in a single layer. Cover the tomatoes with more paper towels and let sit for 20 minutes.
Place cornmeal in blender with salt and cayenne pepper and process until fine. Fill 3 small bowls one with cornmeal mixture, one with flour and one with buttermilk.
After 20 minutes move tomatoes to dry paper towel, cover with more paper towels and press dry. Heat the oil in a large cast iron skillet over medium heat. Dip the tomatoes in flour, then buttermilk and then in the cornmeal mixture. Fry the tomatoes in the hot oil, 3-4 at a time for 2-3 minutes per side, or until golden brown. Drain on a wire rack.
Serve as a side dish or with honey mustard dressing as an appetizer.
Tags: fried green tomatoes, honey mustard dressing, Knoxville, Mahasti, Maryville, recipes, summer, the South, tomatoes
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Saturday, June 18th, 2011
Every holiday needs a little something special cooked up to celebrate. Father’s Day is no exception. With the season presenting berries of all flavors, Mahasti prepared another memorable dessert for The Tomato Head. You can give this recipe a whirl at home and present it to your favorite fella or come to either the Maryville or Knoxville restaunt today. We’ll be serving it at both locations. Happy Father’s Day!
Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries
2.25 cups all purpose flour
1.25 cups granulated sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 stick butter, cut into small pieces
1.5 tsp vanilla extract
1 cup buttermilk
4 egg whites
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, sugar, salt, baking powder, and baking soda. Place dry ingredients in the bowl of an electric mixer. Mix the ingredients with a paddle attachment on low speed. Gradually add the butter and mix until the mixture resembles sand. (if you don’t have a mixer you can do this with a biscuit cutter). Mix together the buttermilk, vanilla and egg whites and gradually add the wet ingredients to the dry ingredients. Beat the mixture on medium high speed for 1 minute ( or with a wooden spoon until well mixed)
Pour batter into a parchment lined 9 X 13 baking pan. Bake in the middle of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes. Remove the cake to a cooling rack and allow the cake to come to room temperature before serving.
Whipped Cream
1 cup heavy cream
1 Tbsp confectioners sugar
1 tsp vanilla
Place all the ingredients in the bowl of a stand mixer with a whisk attachment. Beat until whipped cream is the consistency you desire. ( If you don’t have a mixer this can be done with a whisk.)
Cut the cake into desired size pieces and serve with fresh whipped cream, sliced strawberries and fresh blueberries.
Tags: Blueberries, buttermilk, desserts, Father's Day, June, Knoxville, Mahasti, Maryville, Strawberries, WBIR
Posted in Knoxville, Maryville, Recipes, Specials, Uncategorized | Comments Off
Thursday, June 2nd, 2011
June 3rd—also known as a First Friday in downtown Knoxville–will be the last opportunity to view “Astonishing Tales of Perilous Adventure,” a mixed-media exhibit featuring the work of six artists from Work Horse Collective. After June 3rd the exhibit will move to the Maryville Tomato Head location where it will be on display through July 3rd.
New at the Knoxville location this month will be photography from The Boys and Girls Club of the Tennessee Valley. Images featured were produced through the ImageMakers photography program of The Club. The program encourages youth to learn and practice black-and-white, color, digital, and alternative process photography. All are invited to view the photo exhibit, on display through July 2nd.
Tags: art, Boys and Girls Club of the Tennessee Valley, First Friday, Knoxville, Maryville, mixed-media, photography, Work Horse Collective
Posted in Knoxville, Maryville, Monthly Art, Uncategorized | Comments Off
Saturday, May 7th, 2011
Mahasti presented the recipe for The Tomato Head’s Red Velvet Cake on WBIR this morning. Mother’s Day is tomorrow…got a gift, yet? Making something for mama is always a fine idea, and a red velvet cake says “I love you” slice after slice. If you’re just not a baker or comfy in the kitchen, consider bringing your mater to The Tomato Head’s brunch. We’ll be serving on Sunday from 10am – 3pm. After 3pm we’ll shift service to our regular menu. Happy Mother’s Day!
Tomato Head’s Red Velvet Cake
2.5 cups all purpose flour
¾ tsp baking soda
¼ cup Dutch process cocoa
½ tsp. salt
1.25 cup sugar
1.5 cup vegetable oil
1 cup buttermilk
2 eggs
1 Tbsp red food coloring
1 tsp cider vinegar
1.5 Tbsp vanilla
Preheat oven to 350 degrees.
Line the bottom of a 9 X 13 pan with parchment paper, grease the sides, and set aside.
Into a medium bowl sift flour, baking soda, cocoa, and salt. Place eggs in another medium bowl and beat lightly with a whisk. Add oil, buttermilk, food coloring, vinegar, and vanilla. Whisk to incorporate the ingredients. Add the sugar to the wet ingredients and mix well. Add wet ingredients to dry ingredients. Whisk well until all the flour is incorporated. Pour the batter into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted into the center of the cake comes out clean.
Allow cake to cool in pan. Flip the cake out of pan onto a cooling rack. Peel parchment paper off bottom. Re-flip cake back onto a cutting board. Dust the top with powdered sugar. Cut into desired size squares. Serve with a side of whipped cream or vanilla ice cream.
Tags: brunch, dessert, gifts, Knoxville, Mahasti, Maryville, recipe, recipes, Red Velvet Cake, The Tomato Head, WBIR
Posted in Knoxville, Maryville, Recipes, Specials, Uncategorized | Comments Off
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