Dawson County news. (Dawsonville, Georgia) 2015-current, April 06, 2022, Image 16

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Dawson County news., April 06, 2022, Image 16

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Newspaper Page Text6B I DAWSON COUNTY NEWS I dawsonnews.com Wednesday, April 6,2022 See the Smokies in style with World’s Best Adventures From Staff Reports info@worldsbestadventures.com Ever wanted to visit the Great Smoky Mountains National Park but didn’t know the best places to go, stay and what to see once you’re there? Well, you’re not alone. As the most visited national park in the United States, the Great Smoky Mountains gets an incredible amount of tourist traffic, and there’s no end of places to visit, hotels to stay at and restaurants to eat at while you’re visiting the park. This spring, World’s Best Adventures will help adventur ers experience the Great Smoky Mountains National Park in the fullest way possible, seeing breathtaking peaks, views and waterfalls, tasting local food and drinks, and experiencing the culture of this amazingly unique wilderness utopia. Starting in the late spring of 2022, World’s Best Adventures will begin offering a four-day, three-night all-inclusive inn tour of the Great Smoky Mountains National Park. During this adventure, travel ers will stay in luxurious moun tain inns, eat at top-of-the-line Appalachian restaurants and see dozens of landmarks that draw thousands of travelers to the Great Smoky Mountains each year. “This is a great chance for travelers to see the Great Smoky Mountains in a stress- free, luxury setting,” World’s Best Adventures Co-Founder and Head Guide Alexander Popp said. “With our guided adventure, folks who aren’t ready to backpack through the Smoky Mountains, can see great spots like Chimney Tops, Charlies Bunion and Abrahms Falls without the hassle of plan ning all the little details.” According to Popp, during the four-day Great Smoky Photos submitted to DCN Mountains Adventure, travelers will be led by trained guides on daily hiking expeditions in the park and will have all dining and hotel accommodations organized for them. “Imagine a luxury vacation, led by experienced and friendly guides, without having to make decisions left and right about where to go and what to see,” Popp said. “We’re offering a seamless luxury vacation to one of America’s most important national parks.” In addition to day hiking sightseeing trips, trips to cultur al hot-spots and regional fine dining, travelers will also learn important facts about the histo ry, culture and threats facing the Great Smoky Mountains. This trip, according to Popp, will cost approximately $2,500 per person and will include all hotel accommodations, food and dining, transportation, guides, activities, gratuities and park permits. For more information and to learn more about joining World’s Best Adventures on its upcoming Inn Tour of the Great Smoky Mountains National Park, please email info@ worldsbestadventures.com and follow World’s Best Adventures on Instagram, Facebook and YouTube for updates on this adventure offering. Dive into spring with these eggcellent dishes |<5v fih ^ ADLEN ROBINSON Columnist I love the month of April! I got married in April, had our first child in April, and love to celebrate Easter in April. Eggs are always on sale during the month of April—children love dying Easter eggs, and many of us adults, love eating eggs for breakfast, lunch and even din ner. Here are some delicious recipes that highlight the hum ble egg and take it to the next level. Enjoy! Baked Eggs Florentine • 10 ounces frozen spin ach, thawed and squeezed out as much as possible • 2 tablespoons butter • 1 shallot, minced • 1 tablespoon flour • 3/4 cup half and half • 3 ounces parmesan, grat ed • Salt and pepper • 1/8 teaspoon dry mustard • 1/8 teaspoon nutmeg • Pinch of cayenne • Non-stick cooking spray • 6 eggs Preheat oven to 500-degrees. Melt butter in saucepan over medium heat. Add shallots and cook until softened, about 3 minutes. Add flour and cook another minute. Slowly add half and half, whisking con stantly. Bring to a boil, whisk ing well until slightly thick ened. Remove pan from heat and stir in parmesan, salt, pep per, dry mustard, nutmeg and cayenne. Add spinach to mix ture. Spray 6 oven safe rame kins with non-stick cooking spray. Divide the spinach mixgure into each ramekin. Use a spoon to make an indentation in the spinach mixture. Place ramekins in a baking dish and bake for 8 minutes. Remove from oven and crack an egg into each ramekin. Return to oven and bake 6-8 minutes. Remove from oven and let stand 5 minutes or so before serving. Shakshuka is a fun dish and makes for an elegant (but sim ple) brunch or dinner dish. You are basically poaching eggs in a spicy tomato sauce. Serve with pita bread or some sort of crusty bread. Shakshuka • 3 tablespoons olive oil • 2 onions, chopped • 1 red bell pepper, seeded and chopped • 1 yellow bell pepper, seeded and chopped • 4 cloves garlic, minced • 1 tablespoon tomato paste • 1 teaspoon ground cumin • 1 teaspoon ground tur meric • 1/2 teaspoon salt • 1/4 teaspoon pepper • Pinch of cayenne (more to taste) • 11/2 cups bottled roast ed red peppers, drained, and chopped • 1 (14.5 ounce) can fire roasted diced tomatoes • 1/4 cup water • 2 bay leaves • 1/2 cup cilantro, chopped • 8 eggs • 3 ounces feta cheese, crumbled Heat oil in a skillet over medium-high heat. Add onions and bell peppers and cook until Photo courtesy Unsplash very soft, about 10 minutes. Add garlic, tomato paste, cumin, turmeric, salt, pepper and cayenne. Cook for about 3 minutes. Add roasted red pep pers, canned tomatoes with their juices. Add water and bay leaves. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Remove from heat and remove and discard bay leaves. Stir in half of the cilantro. Transfer to a blender (or use an immersion blender), and puree until smooth. Return puree to skillet. Make four indentations in the sauce and crack two eggs into each indentation. Sprinkle with some more salt and pep per. Cover skillet and cook on low heat just until eggs whites are set, about 8 minutes. Sprinkle with cilantro and feta cheese. Pizza for breakfast? Yes please! Not a traditional pizza, this one uses typical breakfast fare, and can be modified to your own taste. By using store- bought pizza dough, this dish comes together quickly. Breakfast Pizza • 3 tablespoons olive oil, more for drizzling • 6 slices bacon • 8 ounces mozzarella, grated • 1 ounce parmesan, grat ed • 1/2 cup cottage cheese or ricotta • 1/4 teaspoon dried oreg ano • 1/4 teaspoon crushed red pepper flakes • 1 ball of pizza dough, store-bought or home made • 6 eggs • 2 green onions, sliced • 2 tablespoons chives, minced Let pizza dough sit at room temperature for at least an hour before making the pizza. Pre-heat oven to 500-degrees. Brush baking sheet with 1 tablespoon of the olive oil. Cook bacon until crispy. Transfer to a paper towel lined plate. When cool enough to handle, crumble bacon. In a small bowl, stir together cot tage cheese or ricotta with oregano and crushed red pep per flakes. Spread pizza dough out and place on oiled baking sheet. Bake pizza for about 8 minutes. Remove from oven. Spread the cottage cheese mixture evenly over pizza dough. Sprinkle on the crumbled bacon. Sprinkle the dough evenly with mozzarella and parmesan. Make 6 inden tations in the cheese and crack an egg into each one. Return pizza to oven and bake just until eggs are set, about 10 minutes—a few more minutes if you want the yolk firmer. Remove pizza from oven and sprinkle with green onions and chives.