Apps, Main Dishes, and Valentine’s Day Desserts

Valentine’s Day is the perfect opportunity to show the one you love how much they mean to you. Whether you’re newlyweds wanting to stay in that honeymoon phase or old loves looking to reconnect, slipping away to the Smokies for a weekend retreat is a great way to have some romance. Our 1-2 bedroom cabins offer lots of romantic amenities: comfortable king and queen beds, DVD players for romantic comedies, fireplaces, soothing hot tubs, quiet decks where you can relax, and dining tables for candlelit dinners in the cabin!

There are some wonderful restaurants downtown if you want to get out, but if you want an intimate Valentine’s Day meal in the cabin, try taking advantage of your cabin’s fully equipped kitchen. You’ll have the tools, dishes, and atmosphere you need to have a memorable and romantic 2017 Valentine’s Day. All you need to add are the ingredients to some of the best Valentine’s Day recipes we could find.

From savory to sweet, these delicious recipes are romantic enough for Valentine’s Day and easy enough to whip up in your Pigeon Forge or Gatlinburg cabin. Start with a savory appetizer, impress with a delicious main dish, and finish it all off with a decadent dessert.

Ham and Asparagus Rollups |

prep: 15 min | cook: 15 min | servings: 15 rollups


  • 9 oz deli smoked ham
  • 5 tablespoons low-fat cream cheese
  • 1 lb asparagus, about 15 spears, trimmed
  • Ground black pepper, to taste

Preheat oven to 350 degrees F. Flatten and dry the ham slices. Stack ham in piles of 2 slices each; spread each stack with 1 teaspoon cream cheese. Sprinkle with freshly-ground black pepper. Place 1 asparagus spear on one of the long sides of each ham stack; roll up.
Place in 13×9-inch baking dish. Bake for 15 or 20 minutes or until heated through. If making the day before: Make rollups (without baking) and refrigerate overnight or until ready to serve. Uncover and bake as directed.

Crispy Rack of Lamb with Honey & Mascarpone | Food Network

prep: 10 min | cook: 35 min | servings: 4-6



  • 3 (1-1 ½ lbs each) racks of lamb, trimmed, with ¼-inch fat left on meat
  • ¼ cup olive oil
  • Kosher salt and freshly-ground black pepper
  • 2 tablespoons herbs de Provence


  • ½ cup crème fraiche
  • 3 tablespoons honey
  • ¾ tablespoon ground cumin
  • 2 tablespoons chopped fresh mint leaves
  • ½ cup mascarpone cheese, at room temperature
  • Kosher salt and freshly-ground black pepper

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the olive oil on both sides of the lamb. Season with salt, pepper, and herbs de Provence. Grill the lamb for 5 minutes on each side until brown. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for medium-rare. Allow the lamb to rest for 10 minutes before slicing.

For the sauce: In a small bowl, combine the crème fraiche, honey, cumin, and mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper, to taste. Cut the lamb between the bones into individual chops and serve with the sauce.

Note: The lamb can also be browned for 4-5 minutes each side in a large skillet over high heat.

Caramelized Pancetta and Fennel Salad | Food Network

prep: 15 min | cook: 10 min | servings: 4


  • 1 bulb fennel, halved and cut into ½-inch wedges
  • 5 slices pancetta
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 5 ounces (about 6-7 cups) mixed salad greens
  • Red wine vinaigrette (recipe below)

Red wine vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon honey
  • ½ teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • ¼ cup extra-virgin olive oil

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the red wine vinaigrette and serve immediately.
Red wine vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Truffled Mash | Food Network Kitchen

prep: 20 min | cook: 30 min | servings: 2


  • 1 lb peeled and quartered russet potatoes
  • 2/3 cup half-and-half
  • 2 tablespoons butter
  • ½ cup grated truffled pecorino cheese
  • Salt and pepper, to taste

Cook 1 pound peeled and quartered russet potatoes in a pot of simmering water until tender, 30 minutes; drain. Heat 2/3 cup half-and-half and 2 tablespoons butter in the pot. Add potatoes and mash. Stir in ½ cup grated truffled pecorino cheese, salt, and pepper. Cover and let stand 5 minutes.

Raspberry-Chocolate Parfaits | Food Network Kitchen

prep: 5 min


  • ½ cup raspberries
  • 1 tablespoon chocolate liqueur (optional for 21 and over!)
  • Brownies
  • Chocolate ice cream
  • Whipped cream

Toss ½ cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.

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