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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.


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!

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!

Perfect for shapeshift form nourishment.

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!


  • 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


  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.


Shoveltusk sausage, Redridge potatoes, and Westfall greens.

Shoveltusk sausage, Redridge potatoes, and Westfall greens.

(Based on Shoveltusk Soup – World of Warcraft; original recipe from

Submitted by Padlock of the Scarlet Crusade server.

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


  • 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


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.

Open mouth, insert noms!

Open mouth, insert noms!

(Based on Mulgore Spice Bread – World of Warcraft)

Submitted by Cadistra of World of Warcraft, eh?


  • 1 cup dark corn syrup
  • 1/2 cup brown sugar, packed (use the heel of your hand to press the sugar into the cup – add sugar until full)
  • 1 egg
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk


  1. Preheat oven to 325°F
  2. Combine corn syrup, brown sugar, and egg; mix well (if you have a mixer, use it on a very low setting)
  3. Combine dry ingredients in another bowl; use a mixing spoon or spatula to mix the dry ingredients together – just be gentle! (Optional – add 1 1/2 teaspoons of pumpkin pie spice for more spice!)
  4. Add dry ingredients to egg mixture and alternate with milk (just add a little at a time to properly blend it all together); mix well.
  5. Pour into a greased, wax paper-lined 9×5 loaf pan
  6. Bake for 80-90 minutes, or until a toothpick inserted into the center of the loaf comes out clean (the toothpick test)
  7. Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely (alternatively, if you don’t have a wire rack, a bacon rack or other item that allows air to circulate under the loaf will work as well).
  8. Wrap and let stand for 24 hours before slicing.


Looks delicious, no?

Looks delicious, no?

Submitted by: Cadistra of World of Warcraft, eh?


  • 3/4 cup frozen or fresh berries (blueberry, raspberry, blackberry, strawberry, or mixed)
  • 1/2 cup organic vanilla yogurt
  • 1/2 of a banana
  • 1/2 cup of cold fruit juice, your choice (recommended: blueberry or white grape)
  • 1 tablespoon wheat germ (optional)
  • 1 scoop vanilla whey protein powder (not required, but highly recommended)

Directions (This will be easy!):

  1. Put ingredients in food processor or blender, and pulse until smoothie reaches desired consistency. (For a thicker shake consistency, or if you use fresh berries, add ice cubes.)
  2. Enjoy.

This isn’t your usual gamer blog. You won’t find us talking about the latest video game release or the most recent World of Warcraft content, here. We just talk about food.

So why are we doing this?

Well, let’s be honest. Gamers aren’t exactly known for their healthy eating habits, right? It’s all too easy to rush into your living space after a long day, throw a Hot Pocket into the microwave, and slide into your computer chair for an evening of smashing pixels… with other pixels. The problem with that isn’t the fact that you like to game, it’s that what you’re eating… probably isn’t really good for you.

We’re here to help.

We are dedicated to providing awesome meal recipes that are easy to make, and usually require little or no preparation or time spent monitoring your cooking, with easy-to-follow instructions, and no hard-to-find ingredients. The best part is, these recipes aren’t being provided by professional chefs (or if they are, we don’t know it); they’re gamers, just like you.

So pause your game, pull up a chair, and check out our recipes – we’re sure you’ll find something you’re going to love!