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Wacky Wizard Games Imprint and Three New Games Announced by @wwizardgames

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Wise Wizard Games announced the launch of Wacky Wizard Games, a new brand imprint focused on family-friendly, lightweight games. Three games are planned for release in 2024 as part of this new brand imprint: Star Realms Academy, Caution Signs, and Pack the Essentials. If you are interested and attending PAX Unplugged they will have prototypes of Caution Signs and Pack the Essentials. "We are super excited to be adding this new family friendly product line to our catalog. We wanted to maintain the focus of Wise Wizard Games on strategy card and dice games with geeky themes, and have created Wacky Wizard Games as an umbrella for lightweight games with a more whimsical, cute vibe," shared Debbie Moynihan, COO of Wise Wizard Games. Star Realms Academy Forge your own star realms, overloaded with cuteness! A kid friendly but still fun for grown-ups version of the popular Star Realms deckbuilding game for 2 players. A little less math, no reading necessary, but still tons of fun! 

Pop! 'n Home Chef: Pop! Marvel #310 Yondu & Roasted Skin-on Chicken

Overview

  • Prep & Cook Time: 40-50 min.
  • Difficulty Level: Intermediate **
  • Spice Level: Not Spicy
  • Servings: 2

You Will Need

Ingredients

  • 4 fl. oz. Whole Milk
  • 3 Thyme Sprigs
  • 2 Bone-in Skin-On Chicken Breasts
  • ⅗ oz. Butter
  • 2 Russet Potatoes
  • 1 oz. Grated Parmesan 
  • 8 oz. Brussels Sprouts 
  • 2 fl. oz. White Cooking Wine
  • Olive Oil
  • Salt
  • Pepper

Recipe Steps

Before You Cook

  • Preheat oven to 400 degrees
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray
  • Ingredient(s) used more than once: milk, thyme

      Step 1 - Sear the Chicken

      Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium oven-safe non-stick pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.

      Step 2 - Make the Mashed Potatoes

      Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, enough water to cover, and 2 tsp. salt to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the milk (reserve remaining for sauce), 2 Tbsp. potato cooking water, Parmesan, ½ tsp. pepper, and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a time as needed. Cover and set aside. While potatoes cook, prepare ingredients.

      Step 3 - Prepare the Ingredients

      Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.

      Step 4 - Cook the Brussels Sprouts and Chicken

      Place pan with chicken in hot oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings. While chicken roasts, place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).

      Step 5 - Make the Sauce

      Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk and return to a boil. Stir constantly until sauce thickens and a line drawn in sauce holds for about 5 seconds, 2-4 minutes. Add remaining thyme and remove from burner. Plate dish as pictured on front of card, drizzling chicken with sauce. Bon appétit!

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