Pigeon Forge, TN Cabin Cooking: Easy Summer Recipes

Sweet, sweet summertime. Summer in the kitchen means fresh ingredients, crisp salads, grilling out, and sweet treats. Luckily, even when you’re away from home you can enjoy all this! Our Pigeon Forge, TN Cabins boast full kitchens with the appliances, dishes, glasses, utensils, and tools you need to create them! When you don’t want to go out to eat, try these easy and fresh summer recipes in the cabin!

Grilled Shrimp with Mango Lime & Radish Salsa | Food Network: Tyler Florence | 55 minutes

12 large shrimp
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper

2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.

Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

Stuffed Cherry Tomatoes | Food Network | 20 minutes

24 cherry tomatoes (preferably heirloom)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red pepper flakes
Kosher salt
2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)
1 tablespoon black olive paste
Flaky sea salt
1/4 cup fresh mint, torn

Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.

Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.

Jalapeno-Lime Corn on the Cob | Food Network: Rachael Ray | 25 minutes

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Banana-Nutella S’mores | Food & Wine | 20 minutes

8 whole graham crackers
1/4 cup Nutella
1/4 cup marshmallow fluff
2 small, ripe bananas, sliced 1/4 inch thick
2 tablespoons salted, roasted hazelnuts, chopped
Four 8-inch squares of parchment paper
Four 12-inch squares of heavy-duty aluminum foil

Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.

Grill the s’mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.

When you don’t feel like cooking, there are tons of options in downtown Pigeon Forge, Sevierville, and neighboring Gatlinburg, Tennessee. Take your pick from German, Asian, Italian, and Mexican, along with burgers, BBQ, and Southern comfort foods! Plus, the sweet treats are constantly flowing, with favorites like old-fashioned candy, creamy fudge, ice cream, chocolate-dipped strawberries, candy apples, and so much more!