Ingredients:

• 1 lb. boneless, skinless chicken breast
• 1 can of condensed soup (mushroom or chicken)
• 1 lb. frozen vegetable mix

Directions:

1. Start off by cutting the chicken breast into cubes about 1inch thick/wide. It doesn’t really matter much if they’re bigger or smaller, you just don’t want giant clobs or chicken-bits.
2. Spread about a tablespoon of oil on a skillet. Brown the cubes on the skillet on medium-high heat. Stir often and take your time to make sure that you’re cooking the chicken well. When the cubes are well browned, add the can of soup. You don’t need to dilute it or anything, we’re basically using it as sauce. The original recipe says to use ‘Campbell’s Cream of Chicken’, but I usually use their cream of mushroom for an extra flavour. I guess most cream soups would do well, although I’ve only ever tried the chicken or the mushroom.
3. Add the vegetables right after the soup. Stir it all well to cover the veggies and the chicken with the soup and increase heat for a moment to make it boil. Once it does, reduce the heat to low. Cover the pot and let it simmer quietly for 5 minutes.
4. After 5 minutes open the lid carefully and prod the veggies. If they still feel really frozen and tough, stir them in again and cook for a couple of minutes more. The two things to make sure if that the chicken is cooked through and that the veggies are not still frozen. I did that once. Blech!
5. You’re done! Transfer some to a plate or a bowl and take with you to nom during the next raid. ^_^

Coca Cola and Figure Print sold separately.

Kissless approves. Simple, tasty and quick.

Life takes its toll on all of us. I’ve been busy as hell. The economy certainly hasn’t helped. People are losing their jobs, and it’s just been a general mess all around.

My authors have all been busy with their own lives. We have a giant backlog of recipes that haven’t been made and photographed yet. Part of it is my fault; I haven’t been the taskmaster that I should have been.

However, all is not lost!

Nourish will continue. New posts will be forthcoming. Pix will get back in the kitchen, and make you some pie (so to speak).

Sorry to keep you all waiting!

Well, okay, it’s always that time of year in Winterspring and Northrend. Nevertheless, we at Nourish have the cure for the commonly cold! (I’m so punny.)

Just about everyone loves hot chocolate, but what do you do when it’s 20 below and the cocoa’s cold before it ever reaches your tum? Add hot spices, that’s what! This delicious recipe is sure to keep you toasty inside until Winterspring turns to Summerfall and Northrend migrates south!

Chocolate on the boil!

Ingredients:

• 3 1/4 cups 2% milk
• 6 ounces chopped white chocolate
• 1 egg, beaten
• 1/4 teaspoon cayenne pepper (or you can use chili powder for less heat, chipotle powder for more)
• 1/2 teaspoon ground cinnamon

Instructions:
If you have a double-boiler, this is pretty easy. You can melt the chocolate without worrying about burning it, and add all of the ingredients appropriately. If you don’t have a double boiler, I’d recommend using a metal bowl (like a mixing bowl) in a pot of water – just be careful not to fill the pot too full, or you’ll risk burning yourself.

1. Place the white chocolate in the top half of your double boiler, or metal bowl over a pan of simmering (not boiling!) water. Melt the chocolate, stirring occasionally until smooth. Stir in cayenne pepper (or chili powder or chipotle powder) and cinnamon. Whisk in the egg until smooth.
2. Whisk in one cup of the milk until completely mixed – this takes about 2 minutes. Gradually whisk in the rest of the milk, and heat until hot, but not simmering. (You don’t want a skin to form.) When the hot chocolate is at your desired temperature, ladle into mugs and garnish with cinnamon. (I also used a peppermint stick for added flavor.)

Tasty chocolate! (Fruit optional.)

Enjoy!

(Photos provided courtesy of Ilcyira of Aggramar. Chocolate made by Wylson of Aggramar. Chocolate consumed by Ilcyira, Wylson, and Sakuura of Aggramar.)

Check out The Rawrcast for the show on Saturday, Dec. 12 at 4pm CST!

Hope to catch you there!

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!

Ingredients:

“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.

Ingredients:

• 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.

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

Preparation:

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.

Enjoy!

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!

I’ve failed.

Repeatedly.

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.
Butter.
Chicken.

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!

Perfect for shapeshift form nourishment.

Pix’s Note: I do apologize for the horrible, horrible pun, but I’m allowed to be goofy. Also, the cooking directions will look intimidating, but it’s really very simple, I promise. Give them a good read-through before you make it, and you’ll do great!

Ingredients:

• 2 teaspoons vegetable oil (can substitute canola if desired)
• (optional) 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup vegetable oil for frying
• 1 lb flank steak
• 1/4 to 1/2 cup of corn starch
• 1 medium yellow onion, thinly sliced
• 2 large green onions

Directions:

1. Suggestion: chop/mince/slice your vegetables before you start anything else. It will make it much easier in the long run, and you won’t be rushing to get them cut before they have to be added.
2. Heat 2 teaspoons vegetable oil in a medium saucepan over med/low heat.
3. Add garlic (and ginger if used) to the pan
4. Add soy sauce and water to the pan before garlic scorches (if you can smell the garlic cooking, it’s almost scorching)
5. Dissolve brown sugar in the sauce
6. Raise heat to medium and boil sauce for 2-3 minutes or until the sauce thickens.
7. Remove sauce from heat.
8. Slice flank steak against the grain into 1/4″ thick bite-size slices – tilt the blade of the knife at about a 45° angle when slicing.
9. Dip steak pieces into corn starch to apply a thin dusting to both sides of each piece of beef, and place them in a clean bowl.
10. Let beef sit for 8-10 minutes to allow the corn starch to stick.
11. Heat 1 cup of oil in a wok or large skillet until hot, but not smoking.
12. Add beef to the oil and saute for two minutes, or until beef begins to darken on the edges. Remove with tongs or a slotted spoon and place on a paper towel-covered plate or bowl. Note: you don’t need a thorough cook since the beef will be going back on the heat later.
13. If you will be using the same wok or skillet for cooking, pour out the oil (not down the drain!)
14. Add meat to the wok/skillet, and allow to cook for 2-3 minutes.
15. Add yellow onion and saute for one minute.
16. Add sauce, cook for 2-3 minutes while stirring.
17. Add green onions, cook for 1 minute while stirring (not too long – keeps the onions green and firm, not brownish and wilted)
18. Remove beef and onions to a serving plate with a slotted spoon – leave excess sauce in the pan.
19. Serve with rice or noodles.

Enjoy!

Shoveltusk sausage, Redridge potatoes, and Westfall greens.

(Based on Shoveltusk Soup – World of Warcraft; original recipe from http://www.wacocityfarm.com/recipes.php)

Submitted by Padlock of the Scarlet Crusade server.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 1 Hour.
Makes 4-5 servings.

 Ingredients:

• 12 links spicy pork sausage, sliced
• 1 Tbsp. vegetable oil
• 3/4 cup diced onion
• 1 Tbsp. minced garlic
• ½ can chicken broth
• 4 cups water
• 2 russet potatoes, halved and sliced
• 2 cups sliced kale greens
• 1 cup light cream

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. Heat oil in a large saucepan over medium heat. Sauté onions until translucent; add garlic and cook 1 minute.
4. Stir in broth, water and potatoes; simmer 15 minutes.
5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
 
Serve with Bacon Bits and/or Shredded Parmesan for extra taste.