Tag Archives: pigeon forge cabin with kitchen

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 


  • 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


  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 


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


  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 


  • 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


  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 


  • 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



  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.


  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.

How to Use Christmas Leftovers in Your Cabin

Looking for a way to use those holiday leftovers to your advantage? Instead of tossing them out and wasting that hard work you put into cooking the meals in the first place, check out these Christmas leftover recipes – easy enough to do in your Pigeon Forge cabin’s fully equipped kitchen! 

Leftover Thanksgiving Salad | All Recipes 

1 cup shredded cooked turkey
1/2 cup cubed cooked ham
1/2 cup sweetened dried cranberries, chopped
1 hard-cooked egg, diced
2 tablespoons chopped fresh basil leaves
1/4 cup light mayonnaise
salt and ground black pepper to taste

Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

Leftover Baked Potato Soup | Food Network

3 tablespoons butter
1 1/2 cups finely diced leeks
1 1/2 tablespoons minced garlic
6 cups chicken stock, hot
4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer
1 1/2 cups buttermilk
1/2 cup sour cream
1/2 cup freshly grated Parmesan
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives


  1. In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine.
  2. In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar.
  3. Ladle into bowls and garnish with chives.

One-Skillet Turkey Pot Pie | Babble 


  • 2 tablespoons unsalted butter
  • 1 yellow onion, trimmed, peeled, and diced
  • 4 stalks celery, diced
  • 4 carrots, trimmed and diced
  • Sea salt to taste
  • 1/4 cup all-purpose flour
  • 2 medium potatoes, scrubbed and diced into 1/2-inch pieces
  • 1 small celery root, peeled and diced into 1/2-inch pieces
  • 2 pounds dark meat turkey, cooked, removed from bone, and chopped
  • 2 cups low-sodium chicken stock
  • 1 tablespoon fresh thyme leaves, plus 4 small sprigs for garnish

Whole Wheat Drop Biscuits:

  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons unsalted butter, cold
  • 1/2 cup buttermilk

Turkey Pot Pie Filling:

  1. Preheat oven to 425 F.
  2. Set an oven-proof 9-inch skillet over medium-high heat. Melt butter, and then stir in onion, celery, and carrots. Sprinkle with sea salt. Sauté until vegetables have softened and onions are translucent, about 7 minutes.
  3. Stir in flour, making sure to coat all the vegetables.
  4. Stir in potatoes and celery root and cook, stirring often, for 5 minutes.
  5. Next, stir in turkey, and then the stock, being sure to scrape up any brown bits on the bottom of the pan.
  6. Taste and add salt as needed. Stir in thyme leaves.
  7. Remove from heat and prepare biscuits.


  1. To make biscuit topping, whisk the flour, baking powder, and sea salt together with a fork in a medium-sized bowl.
  2. Grate in cold butter and massage into flour with fingertips.
  3. Fold in buttermilk, stirring just until mixture holds together.
  4. Using 2 spoons, drop 2-inch balls of biscuit dough on top of the filling. Press lightly so that biscuit flattens slightly.
  5. Slide into oven and bake until biscuits are a light golden brown and the filling is bubbling vigorously, 20-25 minutes.
  6. Cool for 5 minutes, garnish each biscuit with a sprig of thyme, and serve.

After-Christmas Events in Pigeon Forge
Although Christmas is over, the fun events in Pigeon Forge are not! There are still plenty of fun things to do in the Smokies, finishing out 2019 and swinging into 2020! 

Pigeon Forge Winterfest
Now – February 17, 2020  

Titanic Christmas and Winter Celebration
Now – December 31

Christmas at Dolly Parton’s Stampede
Now – December 31

Winterfest Trolley Tour of Lights
Now – January 31, 202

New Year’s Eve
December 31

What’s Cooking in the Cabin? Your Thanksgiving Meal!

Thanksgiving is a time to say “thanks” for family, friends, and all the things we’ve been blessed with. It’s become a time to gather with those we love, and of course, eat! So in honor of this turkey-centric holiday, we’ve found some tasty Thanksgiving recipes that are festive and easy. If you’re lucky enough to be cozied up in a Pigeon Forge, TN cabin this holiday season, be sure to try these out! Our fully equipped kitchens make it easy to create holiday meals!

Cream Corn | allrecipes.com
2 (10 ounce) packages frozen corn kernels,thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Brussels Sprouts Gratin | allrecipes.com
• 1 pound Brussels sprouts, cleaned and trimmed
• 2 slices bacon, cut into 1/2 inch pieces
• salt and ground black pepper to taste
• 1/2 cup heavy cream
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter, cut into tiny pieces

Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the breadcrumbs.

Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Sweet Potato Casserole with Marshmallows | delish.com
• Cooking spray
• 4 cups large sweet potatoes, peeled and cubed
• 1/2 cup packed brown sugar
• 8 tbsp. melted (1 stick) butter
• 1 tsp. pure vanilla extract
• 1/2 cup milk
• 2 large eggs
• 1/2 tsp. kosher salt
• 1 cup packed dark brown sugar
• 1/2 cup all-purpose flour
• 4 tbsp. butter, melted
• 1 cup chopped pecans
• 2 ½ cups mini marshmallows

Preheat oven to 350° and grease a 9-x-13″ baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.

In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.

In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.

Bake until cooked through and golden, about 30 minutes.

Spinach & Artichoke Stuffing | delish.com
• large loaf French bread
• 2 cups frozen spinach, defrosted and drained
• 1 can artichoke hearts, drained and chopped
• 2 cup mozzarella, divided
• 1 tbsp. butter
• 1/2 Onion, finely chopped
• 2 stalks celery, finely chopped
• 2 garlic cloves, minced
• 1 tsp. freshly chopped sage
• 1 tsp. freshly chopped thyme
• 1 tsp. freshly chopped rosemary
• 1/2 tsp. red pepper flakes
• 1 ½ cups chicken broth
• 8 oz. Cream Cheese, Cubed
• kosher salt
• Freshly ground black pepper

Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)

Preheat oven to 350° and grease a large baking dish.

In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2 cups mozzarella. Set aside.
In a large skillet over medium heat, melt butter. Add onion and celery and cook until onion is translucent, 3 to 4 minutes. add garlic and herbs and cook until fragrant, about 2 minutes. Add chicken broth and cream cheese and bring to a simmer until cream cheese melts. Season with salt and pepper and remove from heat.

Pour bread mixture into prepared baking dish, making sure it is evenly distributed. Pour over cream cheese mixture and sprinkle with remaining mozzarella. Bake until liquid is evaporated and cheese is melted and golden, 20-25 minutes. Serve.