Dinners That Score Big

Solvang, California

Solvang, California Feels Like Thumbelina Meets The Little Mermaid with a sprinkle of Pinocchio

This Danish village built in tribute to legendary author Hans Christian Andersen is storybook perfection. In Solvang, just outside of Santa Barbara, families can pass under a castle arch to a lush park named for the fairy-tale master, say hello to a replica of the famed Little Mermaid sculpture atop her fountain, and visit one, two, or all five of the Danish bakeries to pick up sweet aebleskiver (round balls with raspberry jam and powdered sugar) to nibble in the town’s f lower-filled courtyards or take on a horse-drawn trolley. “We made our own scavenger hunt to find several windmills downtown,” says Portia Gorman, founder of the Inspired Chick Blog.

Channel Rapunzel by staying in the grand and vibrant Clock Tower Suite at the boutique hotel The Winston, built inside the village’s intact historic Old Mill Clock Tower, a replica of those found in Copenhagen. It features a clockface mural so you’ll never forget where you’re staying, and small kids can sleep in a pop-up tepee. With high vaulted ceilings, wooden beams, and kitschy décor, other guest rooms feel fantastical too. Starts at $325 per night; the Clock Tower Suite is $645 per night.

Solvang Bakery

Ennis, Texas Feels like The Legend of the Bluebonnet

Nothing guarantees a good mood like a giant field of wildflowers. Every April, Ennis—Texas’s official bluebonnet city—doles out happiness and channels the happy ending of this Comanche tale retold by the legendary children’s author Tomie dePaola. In the story, a girl sacrifices her doll to end a drought, and the next day, the land is covered in bluebonnets.

Thirty-two miles south of Dallas, the Ennis Bluebonnet Trails are an annual attraction, featuring more than 40 miles of driving trails where the delicate blue blooms are prolific, as are horses, sheep, and donkeys. “My kids learned about bluebonnets in school, but they never imagined there would be so many,” says Dallas mom Kiran Syed. “They ran around in a field with the flowers nearly waist-high and would stop every now and then just to get a whiff of their light aroma.”

The Ennis Bluebonnet Trails Festival takes place the second or third weekend (April 8 to 10 this year), with souvenirs and treats emblazoned with bluebonnets plus live entertainment and arts exhibitions. Afterward, take a nature hike at Kachina Prairie or, on a festival weekend, a guided Wildflower Walk there. And catch a fairy-tale or superhero flick at the authentic Galaxy Drive-In Theatre, a charmingly retro destination. Stay in an Airstream camper next to a twinkle-lighted porch at The Range Vintage Trailer Resort. The property has a private entrance to hiking trails and a pool. Rates start at $198 per night.

Ennis, Texas

Port Angeles, Washington Feels like Snow White and the Seven Dwarfs

Hauntingly beautiful and dripping in moss-draped f lora, the old-growth forests of Olympic National Park feel as if they could be home to Doc, Dopey, and Grumpy. Part of the allure is the fact that the park has three distinct ecosystems—and so much to do that a family could spend weeks scouting it all out on winding scenic drives and on foot. “You can hike Hurricane Ridge and look out across snow-capped mountains, kayak in the crystal-clear waters of Lake Crescent, wander through a rain forest with incredible biodiversity, or spend hours exploring tide pools along Ruby Beach,” says Jeremy Puglisi, coauthor of Where Should We Camp Next? and dad of two.

Another kid-approved activity: hiking to the Sol Duc Falls (the Enchanted Valley in the park is known as the “valley of 10,000 waterfalls” for a reason). And don’t miss the Hurricane Ridge Trail for subalpine flowers such as lupine, Indian paintbrush, and avalanche lily.

Book the Lake Quinault Rainforest Tour led by interpretive guides to learn about the Quinault Indian Nation’s history, and take a kayak or pontoon boat tour on Lake Crescent for more captivating stories and legends. John’s

Beachcombing Museum

in Forks makes for a delightfully quirky stop. Stay at the park’s Kalaloch Lodge, which is open year-round. Rates start at $173 per night.

Olympic National Park Ice Castles

Midway, Utah Feels Like Frozen

Home to Ice Castles, a one-acre mecca of ice caves, frozen slides, tunnels, fountains, thrones, caverns, and slot canyons open from January to March, this small mountain town could be mistaken for the Austrian village in which Anna and Elsa grew up. And the horse-drawn sleigh ride through the Wasatch Front valleys along an illuminated forest trail might conjure another magical locale for your crew: “My kids said it was like visiting the north pole,” says Lorena Billups, a Chicago mom of two.

Ice Castles is part of the larger Soldier

Hollow Nordic Center,

which has thrill-aminute snow tubing within walking distance in the longest lanes in Utah. And to warm up, head to Homestead Crater for swimming around a geothermal hot spring within a massive limestone dome. Since it’s 65 feet deep, everyone receives a f loatation device to wear. If you have kids or teens with more energy to burn, there’s Park City Mountain about 30 minutes away by car. High Meadow Park learning and family ski area is like stepping into a snow globe, with adventure trails featuring hidden wooden carvings of native wildlife for families to discover as they explore the terrain. Stay in a newly renovated room at Homestead to be in the center of all the action. Some have built-in bunk beds for kids. Two-bedroom condos are also available. Starts at $209 per night.

D i n ner s That S c ore B i g

Tempting as it is during football season, we can’t survive on nachos alone. So let’s hear it for these riffs on game-day favorites, each transformed into a solid family meal. Win-win (even if the team doesn’t).

recipes by J OY H O W A R D / photographs by C A I T L I N B E N S E L

Turkey, Spinach, and Artichoke Panini

For recipe, see page 98.

Sausage and Peppers Pasta

For recipe, see page 98.

Instant Pot Loaded Potato Soup

For recipe, see page 98.

Pretzel-Baked Chicken Snack Board

Active Time 20 minutes Total Time 35 minutes Makes 6 servings

I N G R E DI E N T S

For the chicken strips 4 cups mini pretzels (from one 12-oz. pkg.) 1/2 cup all-purpose flour 2 large eggs 11/2 lbs. boneless, skinless chicken breasts, halved crosswise and cut into 1/2-in.-thick strips 1 tsp. seasoned salt 1/2 tsp. black pepper

For the honey-mustard dip 3 Tbs. mayonnaise 3 Tbs. spicy brown mustard 11/2 Tbs. honey 1/8 tsp. black pepper

For the platter 1/4 cup bottled barbecue sauce 1/4 cup bottled ranch dressing 4 large celery stalks, halved lengthwise and cut into 3-to-4-in. sticks 2 large carrots, halved or quartered lengthwise and cut into 3-to-4-in. sticks 1 Persian cucumber, cut into 4-in. sticks

M A K E I T

1. Prepare the chicken strips: Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Place pretzels in a large freezer bag. Coarsely crush pretzels in bag using a rolling pin. (Keep in bag.) Place flour in a shallow dish. Whisk together eggs in a separate bowl.

2. Sprinkle chicken with seasoned salt and pepper. Working with 1 strip at a time, add to flour, and toss to coat. Shake off excess, then dredge in eggs, letting excess drip off. Place in bag of pretzels, and shake to coat. Place on prepared baking sheet.

3. Bake until opaque in center and an instant-read thermometer inserted into the thickest portion of meat registers 165°F, about 15 minutes.

4. While chicken bakes, prepare the dip: Whisk together mayonnaise, mustard, honey, and pepper in a small bowl.

5. Assemble the platter: Place honey-mustard dip, barbecue sauce, and ranch dressing in individual ramekins, and arrange on a platter along with celery, carrot, and cucumber sticks. Add hot chicken, and serve immediately.

7-Layer Grain Bowl

Active Time 40 minutes Total Time 40 minutes Makes 4 servings

I N G R E DI E N T S

For the dressing 11/4 cups cilantro leaves 1/2 cup olive oil 1/4 cup fresh lime juice 2 Tbs. plain whole-milk Greek yogurt 2 tsp. honey 1 tsp. kosher salt 1/2 tsp. minced garlic 1/2 tsp. black pepper

For the beans 2 tsp. olive oil 1/2 cup chopped onion 1/4 cup finely chopped green bell pepper 1/2 tsp. kosher salt 1/2 tsp. ancho chile powder 1/2 tsp. dried oregano 1/4 tsp. ground cumin 1 15-oz. can pinto beans, drained and rinsed 1/4 cup chicken broth

For the bowls 3 cups cooked white quinoa (from 1 cup raw), warmed 1/2 cup chopped plum tomatoes 1 avocado, chopped 11/2 cups shredded romaine lettuce 1/4 cup sliced black olives (from one 21/4-oz. can) 1/3 cup shredded cheddar cheese

M A K E I T

1. Prepare the dressing: Combine cilantro, olive oil, lime juice, yogurt, honey, salt, garlic, and pepper in a blender, and blend until smooth. Transfer to a bowl, cover, and refrigerate 15 minutes.

2. Prepare the beans: Heat oil in a skillet over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until soft, about 3 minutes. Stir in salt, chile powder, oregano, cumin, beans, and broth. Reduce heat to medium-low, and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes.

3. Assemble the bowls: Divide quinoa evenly among four bowls. Top each with beans, tomatoes, avocado, lettuce, olives, cheese and dressing.

NUTRITION PER SERVING 593 calories; 18g protein; 32g fat (5g sat. fat); 63g carbs; 9g fiber; 5g sugar; 4mg iron; 190mg calcium; 894mg sodium