Fresh Summer Recipes for Your Cabin

From charcoal, gas, and electric grills with mountain views on the decks to fully equipped kitchens packed with the tools and appliances you need, our Pigeon Forge, TN cabins are the perfect setting for some fresh meals this summer! Whether you want to save money while on vacation or want to stay in and avoid restaurants downtown, some easy recipes you can whip up in the cabin are just the ticket! Dig into these fresh summer recipes at the cabin after a big day playing in town or before a soothing soak in your cabin’s outdoor hot tub. 

Balsamic Grilled Steak Salad with Peaches | Delish.com 

INGREDIENTS

• 1 lb. skirt steak, trimmed of fat
• 1/4 c. balsamic vinegar
• 1 clove garlic, minced
• 1 tbsp. brown sugar
• 1 tbsp. vegetable oil
• kosher salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• Juice of 1 large lemon
• 6 c. baby arugula
• 2 peaches, thinly sliced
• 1/3 c. crumbled blue cheese or feta

DIRECTIONS

1. Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar. Let marinate 20 minutes at room temperature.
2. Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
3. Grill until desired doneness, 3 minutes per side for medium rare. Let rest 5 minutes, then slice.
4. Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
5. Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss. Serve immediately.

Melon Prosciutto Skewers | Delish.com 

INGREDIENTS

• 1 cantaloupe
• 12 fresh basil leaves
• 8 oz. mozzarella balls 
• 12 slices prosciutto
• Balsamic glaze, for drizzling

DIRECTIONS

1. Halve cantaloupe, then scoop out and discard seeds. Using a melon baller, scoop out 24 balls.
2. Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.
3. Drizzle skewers with balsamic glaze and serve immediately.

Best-Ever Lobster Roll | Delish.com 

INGREDIENTS

• 3 (12-oz.) lobster tails, steamed, meat removed and chopped (3 c.)
• 1/4 c. butter, divided 
• 4 split-top hot dog buns
• 2 tbsp. freshly chopped chives
• Kosher salt
• Freshly ground black pepper
• Lemon wedges, for serving

DIRECTIONS

1. Melt 2 tablespoons of butter and brush all over cut sides of hot dog buns. Heat a large skillet on medium heat and add buns, cut side down. (You may have to do this in batches.) Let toast until golden, 1 to 2 minutes.
2. When buns are toasted, remove from pan and add remaining butter. Reduce heat to low. When butter has melted add lobster and cook, stirring constantly to coat lobster with butter. Remove when lobster is completely coated in butter and warmed through, 3 to 4 minutes. Season with salt and pepper.
3. Fill toasted buns with lobster and garnish with chives. Serve with lemon wedges on the side for squeezing.

Shrimp Ceviche | Delish.com 

INGREDIENTS

• Kosher salt
• 1 lb. shrimp, peeled and deveined
• Juice of 7 limes
• Juice of 1 orange
• 1/2 c. red onion, diced
• 2 jalapeños, minced
• 1 c. cucumber, seeded and diced
• 1 c. chopped cherry tomatoes
• 2 tbsp. freshly chopped cilantro
• 1/4 c. mayonnaise
• 2 tbsp. hot sauce
• 8 corn tostadas
• 1 avocado, sliced

DIRECTIONS

POACHING INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and poach until shrimp are pink and cooked through, about 3 minutes.
2. Drain, let cool, then cut shrimp into bite-size pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator, 1 hour.
3. Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
4. In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.
5. Top each tostada with sliced avocado and serve immediately.

COOKING IN CITRUS INSTRUCTIONS

1. Remove tails from shrimp and cut into bite-sized pieces. In a large bowl, combine shrimp with lime juice, orange juice, onion, and jalapeños. Season with salt, then let marinate in the refrigerator until shrimp is opaque and firm, 4 hours.
2. Stir in cucumber, tomatoes, and cilantro, and season with salt and pepper. 
3. In a small bowl, mix together mayo and hot sauce. Spread spicy mayo onto tostadas, then add ceviche.
4. Top each tostada with sliced avocado and serve immediately.