Mountain Breeze - Cobbly Nob - Gatlinburg, Tennessee

03/22/2025

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Bears, hiking, golf, Gatlinburg, skiing & more!

03/14/2025

No peek beef tips for dinner. 2 lbs stew meat, one can cream of mushroom, one packet brown gravy, one envelope beefy onion soup mix and one can of water. Mix together in a 13x9 pan and cover with foil. Bake at 300 for 3 hours. No peeking! Meat is super tender and delicious. Serve with mashed potatoes or noodles.

03/07/2025

We are considering selling Mountain Breeze this summer. If you are the buyer, are pre-qualification fired and have no conditional requirements to buy our cabin, contact me at [email protected]. Thank you. George

12/05/2024

Happy Holidays from us at Mountain Breeze! Contact us for short term rental info!

12/05/2024

11/28/2024

Happy Thanksgiving!💖

11/26/2024

Jerk Steak & Shrimp over Yellow Rice

Ingredients:
- 1 lb Angus Steak or Boneless Beef Tri-Tip, cut into cubes
- 1 lb Large Shrimp, peeled & deveined
- 1 cup Red & Green Bell Peppers, sliced
- 1 cup Chicken Broth or Water
- 2 tsp Jerk Seasoning
- 1 tsp Creole Seasoning
- 1 tsp Salt & Cracked Black Pepper
- 1/8 tsp Honey
- 1 tbsp Butter
- 1 tbsp Oil
- Yellow Rice (Recommended: Mahatma!)

Directions:
1. Heat the oil in a large pan over medium-high heat.
2. Add the cubed steak to the pan and cook undisturbed for 3 minutes.
3. Gently flip the steak pieces and cook until browned on all sides, about 7-8 minutes. Once done, remove the steak from the pan and set aside.
4. In a bowl, season the shrimp with the Jerk and Creole seasonings. Mix well until the shrimp are evenly coated and starting to turn red.
5. Add the butter to the same pan and then add the seasoned shrimp. Cook for 1 minute on each side.
6. Drizzle the honey over the shrimp and cook for an additional 1 minute. Remove the shrimp from the pan; they will finish cooking later.
7. In the same pan, add the sliced bell peppers and cook for about 3 minutes or until they are softened. Stir frequently to prevent burning.
8. Return the cooked steak and shrimp to the pan, tossing everything together.
9. Pour in the chicken broth (or water) and add all the remaining seasonings.
10. Lower the heat to medium-low and let the mixture simmer to enhance the flavors.
11. Serve the jerk steak and shrimp over a bed of yellow rice. Garnish with green onions, cracked black pepper, and/or cilantro if desired.

Enjoy your flavorful Jerk Steak & Shrimp over Yellow Rice!

11/10/2024

Chicken and Sausage Gumbo

Trinty Is Required
Ingredients
1 Cup Vegetable Oil
1 Cup All Purpose Flour
1 Yellow Onion
1 Green Bell Pepper
3 Sticks of Celery
2 lbs Smoked Sausage
2 Whole Rotisserie Chickens deboned
2 32oz Containers of Chicken Stock
2 Cans Rotel
1 capful Savoie’s browning sauce
4 Cups of Water before simmering
1 Tablespoon of Cajun or Creole Seasoning
1 Teaspoon Salt
1 Teaspoon Garlic Powder
3 Bay Leaves
Alternate: 1 small jar premade roux
Alternate: 3 - seasoning blend in place of fresh veggies,

Steps
First prep all vegetables, sausage, and chicken. Put them in the fridge.
Roux was on a medium/high heat. Depends on your stove. You need to stir regularly for roughly an hour till it starts to look like melted milk chocolate. For a darker roux, cook longer.
Add the vegetables in and cook for another 10 minutes.
While the vegetable are cooking, sear your sausage in a separate pan. Just to brown them a little, if not, adding them roux at this point is fine.
If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage.
Next dump the sausage in with the roux and vegetables.
Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes.
Add the 4 cups of water, 1 capful Savoie’s browning sauce, & 2 cans Rotel.
At this point you can bring to a boil and skim the oil off the top. However, some call that flavor.
Add the chicken, and simmer for two hours

10/02/2024

Cocke County Mayor Rob Mathis

WATER!!!

NUB has just informed me that they are pulling water into their treatment plant and are testing their lines!

Water will likely go on and off as lines are tested and leakes are found & fixed.

If your water comes on, please conserve it as much a possible as this will help build pressure, fill tanks, and get more water to more people faster.

THE BOIL WATER NOTICE IS STILL IN EFFECT UNTIL FURTHER NOTICE.

NUB apologizes for any issues this has caused anyone who had spigots turned on.

This is amazing news! We are making progress!

GREAT WORK, Newport Utilities!

10/01/2024

OMG, don’t lose this recipe for Mexican Shrimp Cocktail! 🍤✨🥰😋❤️

This refreshing, zesty dish is a perfect appetizer for your next gathering or a light meal on a hot day. Trust me, your taste buds will thank you!

Here’s what you’ll need:

2 lbs jumbo shrimp
2 celery stalks, sliced thin
1 jalapeno, seeded, finely chopped
1 cucumber, chopped
2 avocados, peeled, pitted, chopped
2 handfuls fresh cilantro, chopped
1/2 small white or yellow onion, finely chopped
2 limes, juice & zest
1 orange, juice & zest
11.5 ounce can tomato juice
1/2 cup tomato sauce
2 garlic cloves, grated
Favorite hot sauce, to taste
Salt/pepper, to taste

Instructions:

1. Bring a large pot of water to a boil. Add shrimp and boil until they curl into a loose C shape and are cooked through. Drain and transfer to ice or cool under water. Cut shrimp into bite-sized chunks.

2. In a large bowl, combine shrimp, celery, jalapeño, cucumber, avocado, cilantro, and onion.

3. In a separate bowl, combine lime juice, orange juice, tomato juice, tomato sauce, garlic, hot sauce, salt, and pepper. Pour this mixture into the shrimp bowl and stir.

4. Chill for 1 hour, then serve.

Perfect for summer parties! ☀️🍹