Dragonwood

Our family loves Dragonwood. There is strategy, luck and all kinds of fun creatures to capture in this game. The age recommendation is 8 and up but our son played it without any problems at 6. You even get a bonus of practicing addition and figuring out risk by thinking about percentages as you play!

Italian Sausage Potato Soup

With the weather becoming cooler I have been in the mood for soups and chilis. This is a great recipe. I love finding new recipes our family enjoys!

adapted from ourbestbites.com

1 lb mild ground Italian sausage

1/2 tsp crushed red pepper flakes
1 tsp smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (64 oz) chicken broth
2 pounds red potatoes, diced
1 tsp Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tbsp all-purpose flour
2 tbsp butter
1/2 tsp kosher salt
2 cups baby spinach, chopped

Place sausage in large pot. Add red pepper flakes, smoked paprika, onion, and garlic. Sauté over medium heat until the sausage is fully cooked and drain if necessary. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.

While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding). When the potatoes are cooked, add the thickened milk mixture and chopped spinach. If desired, season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese. Serves 8-10.

Husband rating: 3.5 (I give it a 4)

Slow Cooker Beef and Sweet Potato Soup

from Cooking Light magazine

1 lb 90% lean ground beef

4 c (3/4 in.) cubed unpeeled sweet potato

2 1/2 c unsalted beef stock

2 c chopped yellow onion

1 c chopped red, yellow or orange bell pepper

1/4 c unsalted tomato paste (about an 8oz size can)

2 tbsp chili powder

1 1/2 tsp kosher salt

1 1/2 tsp ground cumin

1/2 tsp ground red pepper

8 garlic cloves, minced

2 (14.5 oz) cans unsalted diced tomatoes, undrained

1 (15 oz) can unsalted black beans, rinsed and drained

1 c chopped fresh cilantro, divided

optional: 1 c sharp cheddar cheese, shredded

Heat a large nonstick skillet over medium-high. Add beef to pan; cook, stirring often, just until crumbled and mostly browned, about 3 minutes. (Beef will not be fully cooked.) Remove from heat. 

Combine sweet potatoes and next 11 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on low 7 hours. Stir in 1/2 c cilantro. Ladle chili into bowls; top with cheese and remaining cilantro, if wanted.

Husband rating: 4 stars

Boys said: thumbs up

Thai Coconut Soup

lightly adapted from ourbestbites.com

1 tsp olive oil
1 1/2 tbsp minced jalapeño pepper
1 1/2 tbsp fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5 oz cans chicken broth
1 13.5 oz can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packets)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
1 1/2 tbsp chopped green onions

Heat a medium-sized pot to medium-high heat on stove top. Add olive oil, jalapeño, and ginger (if using fresh ginger). Cook for 1-2 minutes, stirring frequently, until jalapeño and ginger are softened and fragrant. If using ground ginger, add now and stir. 

Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles, chicken and mushrooms. Simmer 3-5 minutes, until noodles are softened. 

Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowls and garnish with green onions. Serve immediately. Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately. If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

Husband rating: 4 stars

Boys said: thumbs up (anything with Ramen noodles will get their vote!)

Sleeping Queens

Christmas will be here soon so here is a great gift idea. Our family loves this simple, fast, inexpensive card game. In Sleeping Queens you try to capture enough queens to win the game but with dragons, knights and sleeping potions involved it can get tricky!

The age recommendation is 8 and up but our six-year-old had no problem catching on to how to play this game.

Chicken Chipotle Chowder

from ourbestbites.com

1 large onion, minced
6-7 cloves garlic, minced
2 colored bell peppers, chopped
1 chipotle chili, chopped (seeded if you’re worried about heat)
4 tablespoons butter
1/2 heaping cup all-purpose flour
2 cups chicken broth
5 cups low-fat milk
1 teaspoon kosher salt
2-3 small red potatoes, chopped
1 small can corn, drained
1 can black beans, drained
2 cups chopped, cooked chicken
Adobo sauce from chipotle chilies to taste (we used 2-3 teaspoons)
Chipotle Tabasco sauce
Shredded sharp cheddar or pepper jack cheese

Melt butter in a large skillet. Saute the onion, garlic, bell peppers, and chipotle chili until the veggies are tender. Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth starts to thicken. 

Add the milk and bring to a low simmer. Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. 

Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese. Serves 8-10.

I've made this recipe twice. The second time I left out the chipotle chilis and the black beans and like it just as well as the first time. That's what recipes really are: suggestions! We get to take what sounds best to us and try and try again until we get it just the way we like it!

Husband rating: 4.5 stars
Boys gave it a thumbs up

Roasted Pork Tenderloin with Asian Dry Rub

lightly adapted from the Costco Connection magazine

2 tbsp light brown sugar, packed

2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

2 pork tenderloins (around 1 pound each, trimmed if needed)

Preheat oven to 425 degrees. Line a medium baking pan with foil.

Stir together brown sugar, ginger, cinnamon, salt, pepper and cloves in small bowl. Rub pork with mixture.

Place pork in prepared pan and roast for 15-18 minutes, or until the pork's internal temperature reaches 145 degrees. Remove from oven, cover loosely with foil and let stand for 3 minutes. Cut into slices. Serve with mashed potatoes, seasoned rice, green beans or roasted broccoli.

My youngest son said described this pork as "epic!" Our whole family loved it. This is easy, healthy and inexpensive. 

Breakfast Parfait

For a super easy and healthy breakfast use greek vanilla yogurt, granola and your favorite fruit. Here I used bananas and blueberries. My husband likes to use raspberries. It's fun to layer the cup with a couple of scoops of yogurt, a layer of granola, then the fruit and repeat.

Shredded Sweet Pork

lightly adapted from allrecipes.com, submitted by Dean

3 pounds pork shoulder roast
2 cups salsa (not chunky salsa)
1 (12 oz) can or bottle cola-flavored carbonated beverage
1 cups brown sugar
2 tbsp fajita seasoning
2 tbsp taco seasoning mix

Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.

Remove pork from the slow cooker and drain liquid. Shred the pork and set aside. Combine the salsa, cola, brown sugar, fajita seasoning and taco seasoning in the slow cooker. Add the pork and mix. Cook on low for an additional 1-2 hours.

We made tacos and a salad out of this. We used black beans, shredded cheese, chopped tomatoes, cilantro lime rice (cook 2 cups of rice then add 2 tsp fresh lime juice, chopped cilantro and salt to taste), the pork and the Tomatillo Ranch dressing I love. For my salad I also added some guacamole.

This is a perfect meal to have with friends. Everyone can bring something and it makes it so easy.

I have other sweet pork recipes on this blog. I've been trying to find just the right flavor. This is it! This is our favorite sweet pork recipe.

Husband rating: 5 stars

boys say: thumbs up

Mom's Applesauce Pancakes

from allrecipes.com, submitted by Shirley Smith

2 c dry pancake mix (I used a whole wheat mix. Also good with a gluten free mix)

1 tsp cinnamon

2 eggs

1 c unsweetened applesauce

1 tsp lemon juice

1/2 c milk

Whisk together pancake mix and cinnamon in a large bowl. Make a well in center. Add eggs, applesauce, lemon juice and milk and stir until smooth. 

Heat a lightly oiled griddle or skillet over medium heat. Working in batches pour batter onto griddle, using about 1/4 c for each pancake. Cook until bubbles appear on top, then flip and cook until browned on bottom, about 1 minute more. Serve hot.

Husband rating: 4 stars

Boys say: thumbs up

Tomatillo Ranch Chicken

adapted from life-in-the-lofthouse.com

This sauce makes a regular grilled chicken breast something special.

4-6 boneless skinless chicken breast halves
3/4 c mayo
1/2 c buttermilk
1 (1 oz.) package ranch dressing/seasoning mix
2 tsp minced garlic
1 c cilantro
2 tomatillos, husked and cleaned
1 tsp lime juice
2 c prepared white or brown rice

In a blender mix the mayo, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos and lime juice. Blend until creamy and combined. Pour 1 cup of dressing into a large ziplock bag. Add chicken breasts. Seal and chill at least 30 minutes or overnight.

Preheat grill. Remove chicken from bag and discard the bag and dressing used for marinating the chicken. Grill chicken until no longer pink in the middle. Serve over cooked rice. Top with additional dressing and serve. Enjoy!

Husband rating: 4.5 stars

Boys say: thumbs up

Super Easy Fruit Salad

The salad doesn't even really require a recipe! Just chop up half a honeydew melon, half a cantaloupe and mix in a bunch of red grapes. It's really that easy. This is a great side dish for a brunch or lunch.

Banana Bread

adapted from allrecipes.com, submitted by Shelley Albeluhn

Ingredients
2 c all-purpose flour (or gluten free flour)
1 tsp baking soda

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp nutmeg
1/4 tsp salt
1/2 c butter, softened (or coconut oil for dairy free option)

1 tsp vanilla
3/4 c brown sugar
2 eggs, beaten

2 1/3 cups mashed overripe bananas (about 6 large bananas)

Directions

Preheat oven to 350 degrees F (175 degrees C). For muffins, preheat oven to 325 degrees. Lightly grease a 9x5 inch loaf pan. For muffins, place baking cups in cupcake tin. 

In a large bowl, combine flour, baking soda, cinnamon, allspice, nutmeg and salt. 

In a separate bowl, cream together butter, vanilla and brown sugar. Stir in eggs and mashed bananas until well blended. 

Stir flour mixture into banana mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. For muffins, bake for 25 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

My rating: 4.5 stars

Boys say: more please! thumbs up! "you're the best mom in the whole world" 

Ham and Broccoli Pasta Dinner

heavily adapted from allrecipes.com, submitted by mrs.embee

14 ounces whole wheat rotini pasta (or just regular rotini)
1 (10 ounce) package frozen broccoli
1 tablespoon olive oil

1/2 onion, chopped

2 tsp minced garlic
2 cups diced fully cooked ham
1 1/2 (15 ounce) jars Alfredo sauce
ground black pepper to taste

Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, for four minutes. Add the broccoli and cook an additional 4-5 minutes. Drain.

Heat the olive oil in a large skillet over medium heat. Add the diced ham, onion and garlic to the pan. Cook until onions are soft, about 10 minutes, stirring frequently. 

Add the pasta and broccoli to the pan with the ham. Pour in the Alfredo sauce; stir to blend, sprinkle with pepper and stir everything together to coat the pasta with sauce and to heat through.

This was easy! Everyone in the family loved it. Score one for mom! 

Husband rating: 4.5 stars

Boys say: thumbs up

Mint Chocolate Cookies

We LOVE these cookies! One thing to keep in mind is the hour long cooling down of the cookie dough. If you're making this with little helpers they may not be happy about waiting! Also, before you unwrap all 45 mints you might want to get your dough on the trays first. I must have made my cookies a little bigger than they were supposed to be so we only ended up with 36. Which could account for why I needed to cook mine a minute or two longer. Of course, if you and your helpers unwrap too many mints it's a perfect excuse to eat them while you wait for your cookies to bake!

from ourbestbites.com

Ingredients
12 tablespoons unsalted butter
1 1/2 cups (10.5 ounces) packed brown sugar
2 tablespoons water
2 cups (12 oz) semisweet chocolate chips
2 1/2 cups (12.5 oz) all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
45-47 Andes Mints, unwrapped

Directions
Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer chocolate mixture to bowl of electric mixer and let cool for 10 minutes.

Whisk flour, baking soda, and salt together in second bowl. Add eggs to bowl with chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two baking seets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into balls; place balls 2 inches apart on prepared sheets. Bake until just set, 7-9 minutes, switching and rotating sheets halfway through baking. Immediately place one mint in center of each cookie; let stand until mint is softened, about 5 minutes, then spread melted mint over tops of cookies. Transfer cookies to wire rack. Repeat with remaining dough and mints. Let cookies cool completely.

Husband rating: 4.5 stars

Boys say: two thumbs way up!

Overnight Apple Cinnamon French Toast

This recipe is delicious! It is very sweet so be prepared for that. I don't really think it counts as a breakfast/brunch meal. I think it should be served as dessert. With a spoonful of whipped cream on top it's a perfect dessert!

adapted from allrecipes.com, submitted by CALJAKE

Ingredients
1/2 cup butter, melted
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 (21 ounce) cans apple pie filling
8-9 large slices white bread
6 eggs
1 cup milk

1/2 c cream
1 teaspoon vanilla extract
1/2 cup maple syrup

Directions

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon. Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread slices on top of the filling, pressing down as you go. 

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 75-90 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the french toast. Broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the squares as you serve them so the apple filling is on top. 

Husband rating: 4.5 stars

Boys say: thumbs up

Ginger Sesame Pork

lightly adapted from simplyrecipes.com

• 1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin
• 1 inch piece peeled ginger root, finely grated
• 3 cloves garlic, peeled and chopped (or 1.5 tsp minced garlic)
• 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free)
• 2 teaspoons brown sugar
• 1/3 cup minced green onions
• 2 Tbsp seasoned rice vinegar
• 2 Tbsp olive oil
• 1/2 teaspoon toasted sesame oil

1 Put the ginger and garlic in a bowl. Add the soy sauce, brown sugar, green onions, seasoned rice wine vinegar, olive oil and sesame oil. Stir to combine. 

2 Place pork tenderloin into a marinating bag or bowl and cover with the marinade. Marinate for an hour.

3 Preheat oven to 400 degrees. Pour 1 tbsp of extra virgin olive oil in a large oven safe pan. Over medium-high heat heat oil then add the meat (reserve the marinade in the bag or bowl). Brown meat on all sides. Remove the pan from the stove. Pour in the marinade and place the pan in the preheated oven. Cook for 10-40 minutes, depending on the thickness of your meat. Internal temperature should be 140 degrees.  

4 Let rest about 10 minutes before slicing.

The pork I had on hand was a pork sirloin roast. I cut that into smaller pieces and it worked out. But I did need to cook it for longer than a smaller tenderloin. That is why I put the huge 30 minute window for cooking the meat. It really depends on the cut and thickness of the meat you have.

Husband rating: 4.5 stars

Boys say: thumbs up

Caramelized Baked Chicken

adapted from allrecipes.com, submitted by Sandy

3 pounds chicken wings, thighs or boneless, skinless chicken breast halves
1 tablespoons olive oil
1/2 cup soy sauce*
3/4 cup ketchup
3/4 cup honey
2 tsp minced garlic
dash crushed red pepper flakes

Preheat oven to 375 degrees F for meat with bone in. For boneless chicken breasts preheat oven to 350 degrees.

Place chicken in a 9x13 inch baking dish. In a saucepan mix together the oil, soy sauce, ketchup, honey, garlic and red pepper flakes. Simmer for 8 minutes. Pour over the chicken.

For wings or thighs bake in preheated oven for one hour, or until sauce is caramelized. For chicken breasts bake for about 40 minutes.

Husband rating: 4 stars

Boys say: thumbs up (even my pickiest eater loved this-score one for mom!)

*for gluten free version substitute gluten free soy sauce

Sweet Chili Lime Chicken

I made this for company last week. When company is over I often forget to take a picture! Since we liked this recipe I'll be making it again soon and taking pictures for the blog!

with a few changes from allrecipes.com, submitted by Grumpy's Honeybunch

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 tsp minced garlic
6 tablespoons soy sauce*
6 tablespoons brown sugar
1/2 teaspoon red pepper flakes, or more to taste
1 lime, juiced and zested
1/3 cup chopped cilantro or green onions
4 wedges lime for garnish

Heat olive oil in a large skillet over medium heat; cook and stir chicken breast strips in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Remove chicken from skillet.

Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. 

Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often. Serve over rice or couscous and garnish with cilantro or green onions and lime wedge.

*Substitute gluten free soy sauce to make this a gluten free dinner.

Husband rating: 4 stars

Boys say: thumbs up