Archive for July, 2009

(An approximation of Dirge’s Kickin’ Chimaerok Chops – It’s got a little fire to it!)

I have to say that when I saw this recipe, I was excited about it. I love spicy food, and this promised to have a bit of a kick… no pun intended. I made some modifications to the submitted recipe based on my own preferences, and any changes I made will be listed to the side in parentheses. On to the food!


“Rocket Fuel” Marinade -

  • 1/2 cup of dark rum
  • 1/4 tbsp. of lemon or lime juice (I used lime.)
  • 2 tsp. red pepper sauce (I used habanero Tabasco. What?)
  • 2 tsp. chipotle powder
  • 1 tsp. ground nutmeg

EDIT: The original recipe creator claims that he meant 1/4 cup of juice, but the amount shown works if you don’t want too much citrus in your marinade. :P


  • 4 veal or pork tenderloins (I went with two – gave the loins a chance to really soak in the marinade)
  • “Rocket Fuel” marinade
  • 2 tsp. sea salt (I recommend coarse sea salt)
  • 1 medium onion, coarsely chopped (I used a food processor – minced works better, I think)
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried thyme or several fresh sprigs
  • 1/2 teaspoon dried oregano, or several fresh sprigs – bruised

Allow the tenderloins to marinate for 8 hours before cooking.

Marinades and I have kind of a strange love affair. I’ve always been a firm believer that if you’re going to add ingredients to a marinade after it’s already been made, then you might as well mix the whole thing together before marinating what you’re about to cook. So I did, and it looked a little like this:


After marinating, discard the marinade and bake at 350 for 20 minutes, or grill over flame.

Serve with a side.


The recipe was simply delicious, and it had a subtle zing to it – definitely not overwhelming, but you knew it was spicy! Thanks, Kohda!

Recipe courtesy of Kohda, Malfurion server.

Now that's a cooldown!

Now that's a cooldown!

Hi everyone! I’m Cadistra, the newest author here on the Nourish! team!

Now, I don’t know about where you are, but over here, it’s hot. I mean it’s really, really hot. Living in Mulgore is usually nice and temperate, but we’re in the midst of a wicked heat wave. So, I asked the people with some of the best experience dealing with extreme heat and humidity – the Darkspear Trolls! They were very nice in giving me this recipe for homemade iced tea. It’s easy, low/no-calorie, and best of all, delicious!

Please note that much of this is eyeballing and add-to-taste.

Broken Isles Iced Tea


  • 5-6 cups water
  • 2 teabags of black tea (I used Red Rose, but any Orange Pekoe will do)
  • 1 tablespoon lemon juice
  • 4 packets of either Splenda, Stevia OR 2 tablespoons sugar*
  • 1 whole lemon (optional; for garnish)

1.) In a medium saucepan, boil the water with the two bags of tea. Once the water boils, remove from heat and let cool and steep.

Protip: Want your tea to cool faster? Fill your sink with a couple of inches of cold water. Place the saucepan inside (obviously, don’t have so much water that it spills in) and there you go!

2.) Steep for at least 10 minutes. Once the tea has sufficiently cooled, add your choice of sweetener and lemon juice. Add the mixture to a juice jug, and top the jug off with water. Test your tea, and add lemon juice and/or sweetener to your own personal taste. Slice off a thick piece of your lemon, and keep one of the teabags, and keep it in your juice jug. Refrigerate.

3) Serve over ice with a lemon slice for garnish. Enjoy!

*To keep this guilt-free, I’ve suggested using the no-calorie (and no-aspartame) sweeteners like Splenda and Stevia. Both sweeteners are from plant extracts, so they are harmless, with no chemicals, and are ideal for diabetics and/or calorie-reduced diets.


This, my friends, is a dish well named.  If you’re tired of boring ol’ spaghetti with sauce out of a jar, look no further – this exotic sauce put on top of any pasta will be sure to break the “boring pasta doldrums”.  Plus, it’s super easy and quick – an easy dinner to throw together if you’re late home from work or have a raid to get to ASAP!

Usually, I am not a fan of any sort of pasta at home, but the prospect of something different than usual made this much more appealing – plus, I got the chance to shop for interesting pasta!  I found some great fusilli at Vitamin Cottage to make this with and it tastes absolutely great.

Holy Fire Pasta

  • 1/2 cup of marinara sauce
  • 1/4 cup of olive oil
  • 1/4 teaspoon of garlic pepper
  • 1/4 teaspoon of onion powder
  • 2 teaspoons of red curry powder
  • 2 tablespoons of chili powder

Cook your pasta according to the directions on the package.  (Don’t forget salt or oil in the pasta to keep it from clumping – and make sure and taste it every so often to make sure you don’t overcook it!)  While the pasta is cooking, mix together your ingredients in a small saucepan and heat on medium.  Spoon over a dish of pasta – with this sauce, a little goes a long way.  This is as much about the pasta as it is about the sauce, kids.  Enjoy!

Disclaimer: I wasn’t kidding when I said that this was aptly named!  It really does have some fire to it so I would recommend you might cut back on the chili powder if you know your tolerance for heat is low.

Submitted by: @Arcania of Warpriestess

Today is Ranid‘s birthday. He often has cravings for cheese and wine, but today we’re going to bring him something special instead. Take the Aged Dalaran Limburger from the shelves at “One More Glass” and combine it with a Tundra Onion and some Silvermoon Macaroni (ask any Blood Elf in Dalaran with a feather in his or her hat), and bring the results to Ranid at the Leatherworkers shop in Dalaran.

Don’t bring him any wine, though. The innkeepers – and Ranid’s wife – are starting to complain.


  • 3 tbsp (42.5g) unsalted butter
  • 3 tbsp (42.5g) all-purpose flour
  • 3 cups (70cl) milk
  • 4 quarts (3.75l) water
  • 1 lb (450g) radiatore pasta
  • 12 oz (340g) sharp cheddar
  • 4 oz (115g) feta
  • 1 large (large) onion
  • Salt and pepper to taste

You may use any sort of small pasta you like. (This doesn’t work as well with long pastas like spaghetti.) The quest calls for Limburger, but since mosquitos can’t tell the difference between Limburger and human feet, you’re getting cheddar, with feta in to simulate the texture of Limburger.


  1. Pre-heat the oven to 350F/180C.
  2. In a large pot, boil the water. (This is becoming a trend.)
  3. While the water is boiling, dice the onion and grate the cheddar. (You may, alternately, buy pre-grated or shredded cheddar, but you still have the dice the onion.)
  4. When the water boils, add the pasta and cook according to the package. (Usually about 10 minutes.)
  5. Over very low heat in a separate saucepan, melt the butter. If the butter turns brown, start over with new butter.
  6. When the butter is molten, add the flour and stir until the lumps smooth out.
  7. Gradually stir 1 cup of milk into the butter/flour mixture. Continue stirring until the new lumps smooth out. (Adding the milk chills the butter/flour mixture, which makes it clump up because of the way starches work.)
  8. Add the other 2 cups of milk to the sauce. The new milk shouldn’t make it any lumpier. Stir until the sauce has returned to its higher temperature in accordance with prophecy the heat of the burner.
  9. Add both kinds of cheese and let the cheddar melt. (The feta will not melt as readily; don’t worry about it.)
  10. When the pasta is done, drain it and immediately transfer it to a large casserole dish. (Mine’s 9″x13″ – 23cmx33cm.)
  11. Toss the diced onion liberally over the pasta.
  12. When the cheese has fully melted, pour the sauce over the pasta and onions. It will settle to the bottom. This is okay. Toss the pasta in the sauce.
  13. Cover the casserole in aluminum foil. Place in the oven and bake for 30 minutes.

Serve immediately.

Special thanks to Diane Clahsen! In her Aussie honor we’ve included metric conversions in this recipe.

On a scale of 1 to nomThanks to Jeff, our contest winner, we finally have a name for a recipe that should have been posted shortly after the Mangle-ian Beef.

It’s long overdue.

This is one of my stepfather’s recipes. I remember having these delicious chicken wings for the first time at one of the parties my parents had for whatever social reason they needed back in the ’80s. They were a party staple growing up, served as an appetizer for whatever was going on the grill that day: burgers, steaks, chops, bratwurst… they made for some really awesome summers. When I graduated from high school in 1995, my stepfather must have made 20 pounds of these things for my graduation party. I don’t recall that he ever got to eat any of these – they were gone by the time he was done cooking everything.

I made these once at a party my GM was throwing for a few friends in Phoenix, my hometown. Everyone loved them, and, like my stepfather, I don’t recall ever actually being able to eat one by the time I was done making them and cleaning up afterward.

They’re that good.

This recipe will feed up to five people, if you choose to make it as an entree. You can split the recipe in half (I do this normally for easy marinating, myself), and the wings do reheat pretty well, so if you’re only cooking for one or two, it still works out. The best thing about this recipe is that after the preparation, once you get the chicken in the oven, it pretty much takes care of itself – you can walk away for a half hour before you have to turn the wings. Anyway, on to the ingredients!

  • 5 lbs. chicken wings
  • 1 1/4 cups brown sugar
  • 1 cup soy sauce
  • 1 stick butter (salted)
  • 1/2 cup water


  1. Combine brown sugar, water, soy sauce, and butter in a medium saucepan.
  2. Heat over low heat until sugar and butter melts completely. Stir occasionally.
  3. Let the marinade cool, then pour over chicken wings in a sealable container (I use two gallon-sized ziploc bags, splitting evenly between the two).
  4. Allow chicken to marinate at least two hours. (I prefer to let it marinate overnight, almost 24 hours.)

Cooking can be done one of two ways: by baking or by using a grill. Regardless of which way you choose, you’ll need to transfer the chicken from the bags into a baking pan (I prefer Pyrex when baking) or aluminum baking pans for the grill. Depending on the size of your baking pan, you might actually need two.

For the oven:

  1. Preheat oven to 350.
  2. Spray baking pan with Pam or other non-stick cooking spray to prevent sticking – for easier cleanup, line the pan with aluminum foil, and then spray.
  3. Add chicken and marinade to baking pan, bake for one hour, turning once halfway through baking.

When grilling, you’ll want to turn the chicken occasionally to ensure an even coating, and the chicken is usually done right about the time the marinade starts to caramelize – between 40 and 60 minutes depending on the heat of your grill.


*stage whisper* (Yes, I know that the name’s not really a Warcraft ability, but it’s so perfect!  Shhh, don’t tell Pix!)


When I saw the recipe for this dip from Annie’s Eats, I immediately thought of this comic from Luann.  I’ll wait for you to go read it real quick.

Ok, back?

Sometimes getting into the habit of having healthy snacks (such as fruit) is hard, since you can get used to super sugary snacks from a box and in comparison, the natural sugars of fruit might seem a little lackluster.  Sometimes you just like to dip your fruit in something sweet!  Or perhaps you just wonder what honey yogurt dip might taste like – if any of the above applies to you, read on!

I’ve never had Greek yogurt before, but I’ve seen several “sweet” recipes call for it, since Greek yogurt is supposed to be sweeter than regular yogurt.  I was a little worried about finding it in a store here in this small town, but I did manage to find these individual size yogurt cups, so I bet no matter where you live, you can find some as well.

The quantity I will indicate would be appropriate for an individual serving, however it’s no trick to double or triple this to accommodate more people.

Honey Spiced Lichen Dip

  • 4 oz. Greek yogurt
  • 6 tsp. honey (local is best!)
  • cinnamon to taste

Combine yogurt and honey thoroughly then add cinnamon to taste.  Be sure to add a little cinnamon at a time, since too much can easily overpower the honey, which I think is really the star of the dip.  Serve with whichever fruit pleases you – I thought the grapes went especially well with this dip.


Source:  Annie’s Eats

Contest time is over!

I want to thank everyone for their emails and comment suggestions; there were some excellent name ideas thrown around, and the assistance is greatly appreciated.

So, I guess everyone is just dying to see who won, so…

First place goes to Jeff for Bom’Bay’s Echo Island Voodoo Chicken! As promised, Jeff will receive a loot code for a Sandbox Tiger – congrats, Jeff!

The runner-up prize for Papa Hummel’s Old-Fashioned Pet Biscuits goes to Aislinana for Tel’abim Sugar Chicken!

The winners will receive an email from us later in the week, and the recipe for Bom’Bay’s Echo Island Voodoo Chicken will be posted this evening.

Once again, thanks to all the entrants, and congrats to the winners!

Just about everyone I know loves salsa – who doesn’t?  It’s good for any occasion at any time – picnics, movie nights, Super Bowl Sunday or just for yourself because you want it!  While the convenient thing is to run to the store and get some salsa from a jar, homemade is always best!  But what makes the best even bester (yes, it’s a word!  *cough*) is using fresh tomatoes – it absolutely makes a difference.  If you have a farmer’s market or perhaps roadside stands, stop by and pick up some tomatoes to give your salsa a little more oomph.


This recipe is roughly what my dad makes, toned down for those of us that haven’t burned off our taste buds.  It makes a pretty big bowl-ful, so make sure you stock up on plenty of chips!  I like to use Garden of Eatin’s Blue Chips – adds a bit of tasty color to the salsa setup.


  • 15 roma tomatoes OR 7 regular tomatoes
  • 1 medium largish white onion OR 2 bunches green onions
  • 3 cloves garlic
  • 3 or 4 jalapenos
  • cilantro – handful, coarsely chopped
  • salt


Chop everything up as chunky (or as finely) as you prefer!  Mix everything up in a large bowl and salt to taste.  You could even put it in the blender and puree it a bit if you have super picky paladins in the house.  If you want to go for the presentation bit, you could garnish it with a bit of the cilantro as well.  Enjoy!

Also, don’t forget about PixelatedExecutioner’s plea for help naming contest!

Okay, ever since I made one of my recipes while I was on vacation, I’ve been racking my brain, trying to come up with a name for it.

I’ve failed.


So, here’s the deal. I’m going to tell you guys the ingredients (just not how much) and you get to suggest what to call it.

First, the ingredients.

Brown sugar.
Soy sauce.

Next, here’s what I’m looking for in the name:

1) Needs to relate to some in-game World of Warcraft reference. Hopefully nothing too obscure.
2) Needs to have a tropical theme. These are, after all, based on a Hawaiian recipe of mine.
3) Needs to be better than ANYTHING I’ve come up with so far. That shouldn’t be hard.
4) Needs to be fun, humorous, or otherwise tasty-sounding, and MUST be original!
5) Suggestion must be received before July 19, 11:59pm PDT.

So now that you have the ground rules, you can participate in one of two ways: either via email (see to the right, there) or by commenting!

“But wait,” you ask. “What’s in it for me?”

Well, I’ll tell you.

The winner of this contest will not only get credit for the marvelous name they’ve come up with for this fantastic (if I do say so myself) recipe, they will receive a Sandbox Tiger loot code!

But wait!

We’ll have a runner-up prize, too!

The runner up will receive a loot code for Papa Hummel’s Old-Fashioned Pet Biscuits (great for pet collectors, and anyone who really wants to scare the bejeezus out of people with a giant-sized Pengu. Or something)!

Good luck, and may the best name win!

We all know that Hemet Nesingwary is a hunter par excellénce. He’ll kill any game alive, in the jungles of Stranglethorn Vale, the meadows of Nagrand, or the rainforest of Sholazar – and when he’s done killing a beast, he’ll skin and cook it too, for good measure. Surprisingly, Hemet’s actually a pretty good cook, given that he spends most of his time hunting. Then again, his cooking tool of choice is the spit, and that doesn’t require as much skill as it does patience and tolerance for a singed beard.

Mrs. Una Nesingwary, as you can probably imagine, eats a lot of meat, especially now that her son, Hemet Jr., has taken over operations in Stranglethorn. It’s always a bit of a relief when she sees Hemet off at the Deeprun Tram, helps Hemet Jr. get his bags onto the gryphon at the Great Forge, and settles back in at their little apartment in the Hall of Explorers for a nice night of not having to explain to anyone why she doesn’t want thirds of Elekk Steak, Medium Rare, with a side of Giraffe Bacon.

Her friends call the dish she cooks that first night after the Hemets have left on their months-long excursions “Hemet’s Departure” (she was cooking it long before Hemet Jr. was born); she just calls it “my secret recipe”, largely because neither Hemet has any idea that the meat they’re sending back is going directly into the freezer at Amberstill Ranch.

Hemet’s Departure


  • 4 packages of ramen noodles, one packet for each serving you want to make plus one. This recipe assumes three servings
  • 3 spice packets from the ramen; one packet of spices per serving. You’ll end up with one packet left over
  • 2 large broccoli crowns, chopped into individual florets. A floret larger than 1″ should be chopped in half
  • 2 pounds of tofu, chopped into 1/4″ cubes
  • 2 tbsp olive oil
  • 4 tbsp soy sauce
  • 2 tbsp peanut butter
  • 1 clove garlic
  • 6 1/4c water
  • 1 tbsp brown sugar


  1. Combine the peanut butter, 2 tbsp of soy sauce, the garlic, 1/4c of the water, and the brown sugar in a microwave-safe bowl. Mix as well as you can (a plunging beater works well) and microwave for 1 minute on high. Once this is in the microwave you can forget about it until later in the recipe.
  2. Using a crab hammer, a rolling pin, or something else that makes a satisfying thunk when you whack it against a counter (do not use a knife handle!), crumble the ramen while it is still in the package. Don’t reduce it to dust, just make sure that it’s not long strands. You want little noodle bits for this.
  3. Boil the water.
  4. You probably thought I was joking.
  5. While the water is coming to a boil, heat a wok or large skillet over medium heat. Add the olive oil and half the remaining soy sauce. When the oil begins to sizzle, add the drained, chopped tofu. Stir constantly.
  6. When the water boils, add the ramen but not the spice packets and cook for three minutes.
  7. When there’s about a minute left on the ramen, add the broccoli to the skillet. Continue stirring.
  8. Drain the ramen in a collander with fine holes. Add the ramen, the ramen spice, and the remaining soy sauce to the skillet and combine with the tofu and broccoli.
  9. Remove the peanut sauce from the microwave and stir well, for about 30 seconds. Then add it to the skillet and mix it in.
  10. Cook the contents of the skillet for another 2-3 minutes, stirring constantly.
  11. Remove from heat and serve immediately.