Simple, quick, and full of flavor and fresh summer ingredients, these four summer dishes are great for the cabin. Take advantage of our cabins’ fully equipped kitchens and lovely dining areas and try these recipes during your stay in the Great Smoky Mountains!
Spicy Honey-Glazed Chicken Breasts | rachelraymag.com
Prep time: 10 minutes
Cook time: 25 minutes
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup honey
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon chili powder
- 1 teaspoon lemon juice
- 8 skinless, boneless chicken breasts (about 4 pounds)
- 1 pineapple, peeled, cored, and cut into 8 thick rings
In a small saucepan, heat 1 tbsp olive oil over medium heat. Add onion and garlic and cook, stirring until translucent and beginning to brown, 6 to 8 minutes. Add honey, hot pepper sauce, and chili powder; simmer for 1 minute. Remove from heat, stir in lemon juice and set aside.
Preheat a grill or large grill pan to medium-high heat. Rub chicken with remaining 3 tbsps olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until bottoms are well marked and chicken is cooked through, another 2 minutes. Move to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
Meanwhile, grill pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with chicken.
Summer Fried Rice | rachelraymag.com
- summer squash matchsticks
- leftover white rice
- 1 egg, beaten
- sliced scallions
- a splash of oyster sauce
- chopped fresh basil
Stir fry matchsticks of summer squash with leftover white rice, beaten egg, and sliced scallions. Splash with oyster sauce and sprinkle with chopped basil.
Grilled Chicken Parmesan | Food Network Kitchen
Prep time: 10 minutes
Cook time: 20 minutes
- 1 10-inch piece baguette
- 1 ½ lbs tomatoes (about 5), quartered
- kosher salt
- 2 tbsps extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- pinch of red pepper flakes
- 4 6-oz boneless, skinless chicken breasts
- ½ tsp dried oregano
- 4 oz part-skim mozzarella cheese, thinly sliced
- 3 tbsps shredded Parmesan cheese
- ¼ cup chopped fresh basil
Cut off a 1 ½-inch piece of baguette and pulse in a food processor to make bread crumbs. Add tomatoes and ¼ tsp salt; pulse until tomatoes are chopped but not pureed. Heat 1 ½ tbsps olive oil in medium skillet over medium heat; add garlic and cook until golden, about 1 minute. Add red pepper flakes and tomato mixture; bring to a simmer, cooking until sauce thickens, about 8 to 10 minutes.
Meanwhile, preheat grill to medium-high heat. Toss chicken with remaining ½ tbsp oil, oregano, and ¼ tsp salt. Cut remaining baguette in half lengthwise and then cut in half to make 4 pieces.
Grill bread, cut side down, until slightly toasted. Grill chicken until cooked through, about 5 minutes per side. Top with mozzarella and cover for last 2 minutes. Spoon tomato sauce onto bread and top with half of Parmesan. Top each piece of bread with a chicken breast, then remaining sauce. Sprinkle with basil and remaining Parmesan.
Breakfast Casserole | Paula Deen
Servings: 8 to 10
Prep time: 20 minutes
Cook time: 50 minutes
Setting time: 10 minutes
- non-stick cooking spray
- 1 lb ground maple pork sausage
- 6 slices white bread
- 1 8-oz package shredded triple cheddar cheese
- 8 large eggs
- 2 cups whole milk
- 1 tsp dry mustard
- ¼ tsp salt
- ½ tsp seasoned pepper
Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with non-stick cooking spray. In a large skillet, cook sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Cut and discard the crusts from the bread. Cut the slices in half and arrange in a single layer in the prepared baking dish, cutting pieces to cover the bottom of the dish. Sprinkle with sausage and cheese. In a large bowl, whisk together eggs, milk, mustard, salt and pepper; carefully pour the mixture over the cheese. Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.
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