6B 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
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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.
