Summer in the Smokies is all about warm days, cool mountain breezes, sipping cold drinks on a private deck – overlooking the trees, of course – and sitting down for family-style meals at a picnic table or outdoor dining table. Check out these refreshing recipes when you’re ready to cool off at the cabin this summer!
Sparkling Blueberry Lemonade | Chelsea’s Messy Apron | 1 large pitcher
- 2/3 cup white sugar (super fine is best)
- 2/3cup water
- 1 ½ cups fresh blueberries
- 1 teaspoon lemon zest
- 1 cup freshly squeezed lemon juice (4-5 whole large lemons)
- 2 cups ice cubes
- 3 cups sparkling water or club soda
Combine sugar, water, blueberries, and lemon zest in a saucepan. Bring to a boil over medium heat and simmer for 5-10 minutes or until the sugar is melted and blueberries are starting to burst. Remove from heat and pass through a fine sieve. Let this blueberry syrup completely cool.
Meanwhile, juice lemons to get 1 cup lemon juice. In a large blender, add blueberry syrup, lemon juice, and ice. Blend until smooth. Stir in sparkling water or club soda. Enjoy immediately.
Shrimp & Zucchini Scampi | Good Housekeeping | 6 servings
- 1 ½ lbs shelled, cleaned shrimp
- 2 tablespoons oil
- 2 medium zucchinis, sliced
- 4 cloves garlic, chopped
- 4 tablespoons butter
- ¾ cup white wine
- 1/8 teaspoon salt
- 1 lb linguine, cooked
- ¼ cup pasta cooking water
- 2 teaspoons lemon peel, grated
- Chopped parsley, for serving
Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate. To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping. Toss vegetables with shrimp linguine, pasta cooking water, lemon peel, and parsley.
Roasted Tomato & Chive Pizza | Good Housekeeping | 4 servings
- 1 large pre-baked pizza crust
- ½ cup olive tapenade
- 1 cup shredded Gruyere
- 1 ¾ cups grape tomatoes
- ¼ cup mushrooms
- Snipped chives
Spray a large cookie sheet with cooking spray. Place pizza crust on pan. Spread crust with olive tapenade. Top with Gruyere, grape tomatoes, and mushrooms. Spray top of pizza with cooking spray. Bake at 425 degrees F for 20 to 25 minutes or until bottom is deep golden brown. Top with chives.
Non-Alcoholic Pineapple Mojito | via Woman’s Day | 1 serving
- 4-5 pieces of 1-2” pineapple pieces
- 4-5 leaves fresh mint
- 1 tablespoon lime juice
- ½ cup chilled grape juice
- ½ chilled sparkling water or soda
- 1 teaspoon agave (optional for sweetness)
- Ice cubes to serve
- Lime slices to garnish
In a small mixing bowl, add pineapple pieces and muddle using the back of a wooden spatula for a couple minutes or until all pineapple pieces have broken into small pieces. Then, add mint leaves and muddle again for a few seconds to just bruise the leaves and release flavors. Transfer muddled mixture into serving glass. Add ice cube, then grape juice, lime juice, and sparkling water/soda. Adjust sweetener if necessary. Give a gentle mix, add a couple lime slices, and enjoy.
Chocolate Kiwi Pops | Delish.com | 6-8 servings
- 4 kiwis, peeled and sliced into ½” thick rounds
- 1 (12 oz) bag chocolate chips
- 1 tablespoon coconut oil
- Rainbow nonpareils
- White nonepareils
Line a large, rimmed baking sheet with parchment paper. Place a popsicle stick into each kiwi slice like a lollipop, then add to baking sheet and freeze until solid, 2 hours or up to overnight. In a large, microwave-safe bowl, heat chocolate in 30-second intervals until melted. Stir in coconut oil. Dunk kiwi slices into chocolate and place them back onto baking sheet. Top some slice with rainbow nonpareils, some with white nonpareils, and leave some plain. Pop back in freezer to set chocolate, 10 minutes or more, or until ready to serve.
Bacon Jalapeno Corn Salad | Delish.com | 4 servings
- 3 cups corn
- 6 slices cooked bacon
- 1 tablespoon cilantro
- 1 jalapeno, minced
- 1/3 cup mayonnaise
- Juice of 2 limes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.
Summer Fun in the Smokies
Summer in the Smokies means fresh foods in the cabin, cool drinks on the deck, and family fun in downtown Gatlinburg and Pigeon Forge! If you’re heading to the Smokies (or already here!) this summer, here’s some upcoming fun.
FREE Parkway Trolley | now – August 12
Smoky Mountain Songwriters Festival | August 16 – 20
Taste of Autumn | September, dates TBA