Front Porch Cafe

NEW full service menu features many of Dolly's favorite meals when visiting the park, along with seasonal specials. Offerings include appetizers, soups, salads, sandwiches, and entrées all uniquely presented and utilizing several products made in East TN.

We can also accommodate a meal for any food allergy; just ask for one of our chefs.

Try Signature Menu Items Presented by:   At Home

Homemade Refried Beans
Bush's Pinto Beans
2 can
Water
0.5 cups
Oregano
0.5 tsp
Cumin
0.5 tsp
Chili Powder
0.5 tsp
Onion (diced)
0.25 cups
Granulated Garlic
0.5 tsp
Kosher Salt
0.5 tsp
Oil
1tbsp

 

Directions

  1. Drain and rinse pinto beans.
  2. With an immersion blender, make a paste out of 1.5 cans of beans.
  3. In a skillet, heat the oil and cook onions on medium heat till they become translucent.
  4. Add the .5 can of whole pinto beans and seasonings and stir well.
  5. Add water to the mix and stir well.
  6. Add the pinto bean paste to the mix, stir until well blended.
  7. Bring the entire pan up to 165 degrees stirring constantly.


Chicken Tortilla Soup
Olive Oil - divided
2 tbsp
Boneless, Skinless Chicken Breasts
2 each
Cumin
1.5 tsp
Garlic Powder
1 tsp
Sea Salt
1tsp
Pepper
0.5 tsp
Sugar
0.5 tbsp
Diced Onion
1 cup
Diced Green Bell Pepper
0.25 cup
Red Bell Pepper
0.25 cup
Garlic, Minced
2 tsp
Fire Roasted Tomatoes
10 oz
Chicken Stock
32 oz
Tomato Paste
3 tbsp
Hot Water
16 oz
Bush's Black Beans, Drained
30 oz
Whole Kernel Corn
8 oz
Corn Tortillas, Cut Into Uniform Strips Around 2 - 3 Inches
5 each

 

Garnish with:

  • Sour Cream
  • Diced Avocado
  • Dice Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Directions

  1. Preheat oven to 375 degrees. Mix cumin, pepper, garlic, powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks o shred chicken. Set aside.
  3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  4. Add in tomatoes, chicken stock, tomato paste, sugar, water, corn, and black beans. Bring to a boil, then reduce heat to a simmer for 45 minutes, uncovered.
  5. Check seasonings, adding more if needed. Allow to simmer 30 more minutes. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.