Wild Rice Cakes

Upon discovery of a neat little list of all the WoW foods in the game, I decided to embark upon one dish in particular. Wild rice cakes. Yum. My reasoning for this is I have friend who is a vegetarian. He and his girlfriend are trying a lot of my recipes, so I figured this would be acceptable for them. Plus any of my other friends who don't eat meat. This recipe was graciously adapted from Epicurious.

6c (or more) canned vegetable (or chicken) broth

3 tbsp extra-virgin olive oil
1c chopped onion
4 garlic cloves, minced
1 1/3c long grain white rice

1/3c wild rice
1/2c dry white wine (Don't use cooking wine; too much salt.)
1/4c coarsely grated low-fat mozzarella cheese
1/4c sharp cheddar cheese

1/3c plain dry panko (or bread crumbs)
1/4c grated Parmesan cheese

Bring the broth to a boil, remove from heat, then cover.

Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; saute until tender then add garlic. Stir frequently to avoid burning.

Add white rice and wild rice; stir 1 minute. 

Add wine, cook until absorbed, about 2 minutes. Stir in 2 cups warm broth, bring to boil. 

Reduce heat to medium, cover and simmer 15 minutes. Repeat and stir occasionally until rice is tender.

Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool until you are able to handle the rice easily with your hands.

To bake: 

Preheat oven to 375º F. 

Take a muffin pan and spray it with non stick cooking spray. Sprinkle panko and Parmesan cheese in the bottom of each cup. Take a heaping spoonful and gently pack it into each cup. Top with more panko/parm mix and bake for 20 minutes.

To pan fry:

Make patties of rice and place them in the panko/parm. Coat both sides.

Heat olive oil in a pan over medium-low heat and place the rice patties into the pan. Cook until both sides are golden brown. Drain well on paper towel.

Muffin pan Rice Cakes.

Update O_o

I'm slacking big time, I know I am. But with good reasoning.

I am gainfully employed. Okay that started yesterday. My other reasoning is because I've been terrible about getting to bed at a decent hour. Insomnia has kicked my butt hardcore this time around. I've been up until 4, 5, or 6, every morning for past two weeks. Ugh.

Slowly getting out by forcing myself to stay awake in hopes to reverse the reversed schedule.

I'm gluing the topper pieces to my staff today and foaming it. Also found out that my sewing machine is considered vintage and parts aren't made for it anymore so it's going to sit in my closet until it becomes an antique and I'm looking into a newer non-vintage model.

I've also got several more ideas which now I'm grateful I have a job so that I can actually press on with these ideas. One of which is a Tardis dress, complete with light up hat. Another is a faery costume idea this time with butterfly styled wings.

Food wise, I've got a whole slew of new recipes coming up. Darkmoon Faire goodies in which I will be experimenting with making a root beer syrup that can be added to Seltzer water. Yayness.

Keep an eye out for more updates, I'll get back into the swing the of things.

Excited!

There was something posted on the press release about cooking in World of Warcraft. We will be able to make customizable meals! This excites me so much because now I can make stuff up on the fly and learn new recipes to cook. Horray!!

In other news, I am currently working on several recipes at once. Most of which are Darkmoon Faire fare! Yum. You can look forward to me creating Corn-breaded sausages in which I will get my six year old to help me make. Sarsaparilla Sinkers, which he will also help me make and finally because it's faire food, what faire would be complete without funnel cake.

Also I will be posting up new progression pictures of my staff!

Recovery part 2

Life is great until it's not. Right now it's totally not. My kidlet is sick. *frowns* He has bronchitis, a double ear infection and a sinus infection. He is well on the road to recovery but it's a messy road indeed. Until my little man is better expect fewer blogs for right now.

This also coincides with the fact I will be starting a new job. Ingredients are expensive! So I have decided to return to work to help pay for my cosplay and for my cooking hobbies.

I will keep posting, just not nearly as much. *sigh* Thank you all for reading and check back frequently for new posts.

Craft A Staff Redo!

Today I finally got around to doing the new template for my staff and gluing it to the handle. It's turned out much much better.

The new plans took me a little while to figure out. But once I stopped looking at the pieces jutting off of it. It was simple to just draw the basic shapes. The next part was making the template larger, which I did out of poster board. From there I traced that shape on to foamboard. 

Foamboard is a pain in the butt to cut. But I managed it with a utility knife and an xacto knife. Still it was hard. After that, I hot glued the pieces on.

Letting this dry a a bit and the metal part to cool, before adding the foam. I'm pleased with the way the shape came out. I will probably have to take it down a bit, but I'll worry about that later.

One side foamed. Waiting the 4-6 hours for this to dry now. *siiigh* I'm so impatient. I can't wait for it to be dry and then I can start the fun part. CARVING!

Sin'dorei Crème Brulee

When I hear crème brulee, the beautiful, selfish and often misunderstood Sin'dorei come to mind. Perhaps this recipe will be enough to sweeten your tastes on them If not... well then you'll at least have a good dessert.

Unlike traditional crème brulee, this version will be made without a torch (but if you got one, use it.) It will also not have heavy cream. Heavy cream is hard to find in my neck of the woods, so I've whipped up this version after extensive searching on the internet.

You will need:

1 can of sweetened condensed milk
1 can of evaporated milk
5 large yolks
2 teaspoons of vanilla
Granulated sugar for the topping

Preheat oven to 350ºF

Add all of the ingredients to a medium sized bowl and mix well with a whisk.

Once mixed, pour the liquid into a large measuring cup and pour into your ceramic ramekins or other small oven safe dish.

Place the ramekins into a larger oven safe dish, fill half way with cold water.

Bake 40-45 minutes, until they are firm but wiggle like jello when you knock against the pan.

Remove them immediately from the hot water (this can be tricky!) and onto a small sheet pan

Refrigerate for at least 2 hours, blot off any moisture with a paper towel.

Once completely chilled, take a spoonful of granulated sugar and coat the top. At this point you can use aforementioned blow torch or if you don't have one:

Turn on broiler, place baking sheet with ramekins into oven. At this point you will literally need to watch the crème brulee. Carefully turn the baking sheet 90º every 2 minutes. Once the sugar is nice and caramelized, remove from oven and serve.

Pre-caramelized topping

Mmm.

Runn Tum Tuber Suprise

It should come as no surprise that I use some recipes from The Gamer's Fridge. They are really really great recipes. On there is a recipe for Runn Tum Tuber Surprise, I made it that way, but I wanted to enhance that recipe further.

Pulled from the dirt!

4 medium baking potatoes
1 c of colby jack and mozzarella blended cheese, divided
1 tsp salt
1 tsp pepper
2 tbsp hot sauce
1/2 tbsp garlic powder
olive oil
2 tbsp butter
1/2 c milk
1/4 sour cream

Preheat oven to 325ºF

In a small bowl, mix the salt, pepper and olive oil and brush that on to the unpeeled potatoes. Poke small holes in skin. Place on middle rack for about an hour.

Remove potatoes, let cool about 15 minutes before handling and use ovenmit to handle. Taking a sharp knife, cut a portion of the top off. Spoon the flesh into a bowl. Leaving 1/4 inch for stability.

Add butter, milk, sour cream, garlic powder and mix thoroughly. Mashing as you go. Add salt and pepper to taste as well as hot sauce. At this point you also want to add the hot sauce, you can add more if you like a kick or less if you don't. Mix until potato is orange.

Take half of the cheese and spoon about a tablespoon into each shell. Then add the mashed part back into the shell. Top with the rest of the cheese. Place back into oven for 15 minutes or until slightly golden brown on top.

Remove from oven and carefully serve.

Stormchops

Did you know that it's impossible to find a butcher that carries Clefthoof meat? Apparently I'm not the only one with this issue. Niki Casselberry over at The Gamer's Fridge seems to have the same issue in finding this meat. Which is where the stormchops recipe comes from. My recipe is adapted from hers, and trust me, they are both just as a tasty.


Ingredients!

4 large boneless pork chops (perfect substitute for Clefthoof meat.)

4 tbsp soy sauce
1/2 tsp ginger
1/2 tsp salt

1/2 tsp black pepper
1/2 tsp garlic powder 

2 tbsp hickory liquid smoke

4 tbsp  honey

In a small dish, mix all the ingredients together until well combined. Place the chops in an oven save dish and pour the mixture over them. Marinate in the fridge, covered, for 30 minutes.


While they soak up all the yummy goodness, take this time to reflect... no seriously though, turn your oven to 400º F and then go play WoW until it dings that it's done. Which should be around the same time you need to remove the chops from the fridge.


Remove the cover and put these in the oven for 20 minutes (45 if you have bone-in chops.) Use a meat thermometer to check the internal temp, you are looking for it to be 145º. If there is still pink though, keep it in the oven a little longer. 


Once finished, take from oven; careful it's only slightly less hot then the fire elementals on Hyjal. Leavei t rest in the pan for 3 to 5 minutes. Serve with your favorite sides or perhaps some Crystal Song Carrots and a Runn Tum Tuber Surprise.

Stormchop, Runn Tum Tuber surprise and Asapragus

Vindameriel Baque'mitore Wolf-Heart

With a mouth full of name like that, it can only be assumed that she is an elf. Which she is. Vindy, as she prefers to go by, is a Sin'dorei (Sin-door-ay) or more commonly known as a blood elf.

When I first made Vindy, I had no idea what I was planning to do with her. What I did know is that she was a mage, she was my first real attempt at a role play character in World of Warcraft. Vindy's story was fairly simple and used in such a away to cover my back-side so I wouldn't immediately be called out as a new player.

The game had been out for nearly seven year when I created her. During which time I went with the back story of what happened when the scourge came to Silvermoon and ravaged the grounds. Vindy's parents were killed in the battle to defend their homeland. Having saw them die, Vindy retreated to her family's small house north of the major city. Locking herself away until she needed to come out, Vindy gave up all of her magic. Returning her eyes to a crystalline blue color.

As the years passed, she ventured out when she needed to, but never for too long. Finally, for what was apparently no good reason, she returned to Silvermoon City. It was there she found her first companion, and her eventual mate, Branam.

Branam sensing that the small elf was in over her head, he quickly took to protecting the girl from the dangers of the vastly different city. Their relationship grew, it would be several months and several different lovers before Vindy would finally confess her attraction to Branam. It was several weeks after that that Branam finally admitted that he had feelings for Vindy.

Vindy

Recovery!

I'm doing a lot better but still not 100% better just yet.

I am planning out menus and cosplay ideas as well doing more than a healthy amount gaming on my newest toon.

A worgen!

I enjoyed playing through the opening story, I enjoyed creating a background for the character. Over the next couple of days I think I will gradually introduce my characters and explain how their story is. Also tell details of any cosplay that may or may not have planned.

Please bear with me as I try to recover as gracefully from this illness that seems to be plaguing me like Sylvanas did to Gilneas.

Conjured Mana Muffin

I completely under why mages conjure this food and don't take the time to go through by hand to make these. My shoulder is killing me from the amount of mixing that had to be done. The batter is more of a dough at first and you may find it easier in the beginning few steps to mix it by hand.

To make mana muffins, the first thing you need to keep in mind is not to over mix the batter. You end up with a muffin that has a huge bubble like dome.  I did this and some of my muffins look goofy. They still taste good, though. I also cut back on the amount of sugar in this recipe, which I lovingly adapted from here.

Components you will need:

1/2 c. granulated sugar
1/2 c. light brown sugar, packed
1/2 c. vegetable oil
2 large eggs at room temp.
1 tsp vanilla extract
2 c. all purpose flour
1/2 tsp baking soda
1 c. sour cream
1/2 c raspberries, whole
1/2 c strawberries
Turbinado sugar

Preheat the over to 375ºF. Line muffin tin, or grease only the bottoms. Muffins tend to rise better when they have something to cling to.

Using a mixer (hand or stand,) combine all the wet ingredients until well blended. In another bowl, whisk together all the dry ingredients.

This is where you may want to use your hands if you don't have a stand mixer. Takes the dry and wet and mix until just combined. It should have a semi-crumbly look. Fold in the sour cream. Make sure that you do not over fold as you will need to add the berries next.

Be gentle with the berries, they are soft and you do not want your mix to be exploded with bursts of pink and red from berries that have have turned to mush.

An ice cream scoop will be useful to spoon in enough mix into each muffin cup. Sprinkle a little bit of the sugar in the raw on the tops for a nice crispy sweet top. Fill about 3/4 of the way and put in over for 20-25 minutes. Check the centers with a toothpick. When you remove them, carefully pull them from the muffin pan and cool on a rack. Wait 10 to 15 minutes before eating.

Enjoy with a nice large glass of Ice Cold Milk.

Crystal Song Carrots

While I was doing my daily in Dalaran today, I thought to myself, what else can be done with crystal song carrots. The carrots I came up with and adapted from Wegman's turned out to be perfect!

Ingredients:

2 tbsp olive oil
1 lb carrots, peeled and cut on the bias (that means slanted)
1/4 tsp. thyme
3 tsp. pure vanilla extract
1/4 tsp chili powder
1/2 c. no pulp orange juice
1/2 c. chicken stock (I use bouillon granules to 1 c. boiling water)
1/2 c. heavy cream (see below on substitute for this.)
2 tbsp butter, diced
3 green onion stalks, greens only, thinly sliced on the bias
1/2 tbsp parsley (fresh or dried)

Put olive oil in pan and heat on high for a few minutes, add carrots, thyme, vanilla, and chili powder. Salt to taste. Braise in pan for 5 minutes or until carrots become just slightly tender. Stir frequently.

Add orange juice, stock, and heavy cream. Bring to a boil for 12-15 minutes. This will cause the liquid to reduce into a syrup like consistency. Turn heat down to simmer and let cook until carrots are fork tender.

Remove from heat and add butter, green onion and parsley. Stir until butter is melted. Let cool for 5 minutes to allow the liquid-syrup to thicken more.

To make your own heavy cream:

2/3 c. whole milk
1/3 c. unsalted butter

Stir in pot over medium low heat until butter is melted. Add to dish.

I didn't have a solid pound of carrots, to make up for this I added some frozen. This did not affect the taste.

Moonglow: Experiment 1

I'm not a big drinker. My characters in my games however would be perceived as alcoholics. During the Lunar Festival, there is a drink called Moonglow, it's classed as a strong alcoholic beverage. This mean HARD LIQUOR. Now I'm a Jack Daniels sort of girl, but I love mixed drinks and slushies. I decided to take on the task of figuring out how to make Moonglow.

Warning: This drink contains alcohol and shouldn't be given to anyone under the age of 18(in most countries) and 21(in America.) I will be not held responsible for the consumption of alcohol for those under these listed ages. Cheers!

Experiment 1:

5 oz Hpnotiq
8 oz Smirnoff Whipped Cream flavored Vodka
Ice
Sprite
Whipped Cream (optional)

Take ice and fill blender. Chop ice by pulsing a few times.

Add booze and blend until slushie-like consistency. Add to glass until 3/4 full. Fill rest of the way with sprite. Top with a swirl of whipped cream, add straw and enjoy.

I enjoyed this first glass it was sweet with a hint of whipped cream in the after taste. You can adjust this easily to suit your tastes. This is experiment one. I have several more days to mix and match and figure out which one I like best.

Frosty!

Lunar Dumplings

The great thing that I love about World of Warcraft is the holidays that they set up and have throughout the year. Each one is uniquely different as it is in the real world. Currently, characters in Azeroth are celebrating the Lunar Festival. The holiday coincides with the Chinese New Year. Players can set off fireworks, honor elders, don festive dresses and suits and my personal favorite; eat good food.

Like Lunar Dumplings. Yum!

The recipe I am following is borrowed lovingly from Use Real Butter. This is a first attempt. I'm sure that if keep practicing they will come out perfect. Now you can make these with shrimp, or with pork. I'm going with pork because it's fairly inexpensive. So here we go.

What you will need:

Time, and lots of it. There is an insane amount of chopping and mincing involved as was state by the author.
2 lbs ground pork
8 large napa cabbage leave, minced
14 shitake mushrooms, minced (white mushrooms will not do as a substitute as they don't have the same flavor.) If you buy sliced shitake, you will need about a cup of minced mushroom.
1 c. bamboo shoots, minced (see a pattern yet?)
1/2 c. ginger root, ready for this? Minced.
1/3 c. soy sauce
1/4 c. seasame oil
1/4 c. cornstarch

Hey guess what! You don't need to preheat the oven.

Mix all the ingredients listed in a large bowl. Cover with plastic wrap and put in fridge while you make the dough. I had difficulty with the dough, it was either too wet or dry. When I finally got it work for me, I was be annoyed.

For the dough you will need
4 c. all purpose flour
1 c. warm water

Add water little at a time, mixing it until it's a pliable ball that peels away from the edges of the bowl. Trying to do this with nails and not get dough under them is impossible. (Getting a dough blade.)

Take pieces of dough and roll them into an oval, put a small amount of the meat mix into and follow the pinching-pleating technique shown on the site listed above. I cheated. I have a dumpling maker and was able to make the seals without too much issue. I then pan fried them in a little oil, adding a 1/4 cup of water to the pan (use caution, it will spatter.) and covered with a lid 5-6 minutes until the water mostly gone. Remove lid and cook a few more minutes to allow the dumplings to dry out.

At first I was not impressed with them, but with practice and a lot of flour, I had made a batch that was edible and not falling apart. I had a lot of meat mixture left over. Having purchased wonton wrappers from the store, I put some of the mixture in there, sealed the edges and boiled them for a few minutes.  After that, I still had meat stuff left over. So I made meatballs to go with it. Adding some flour and pan frying it over low heat.

The reason I had so much meat left over was miscalculation. However, I think I apparently had enough to make several fancy Lunar Festival platters. 

Meatballs resting on napa cabbage with green onion on top, Pork potstickers, Wonton, and dipping sauce.

Stormwind Baked Mac and Cheese

Growing up in my house meant several things would happen through out the year for a meal. Apple dumplings, potato soup and homemade baked macaroni and cheese. My dad used to tell us when he was going to make it and by the time dinner rolled around we were salivating like crazy in anticipation for the meal to come.

This recipe is simple and surprising fulfilling.  While it's not my father's, it is still really tasty, and my own version of this classic dish.

This is also very popular at the school house and orphanages all over Kalimdor and the Eastern Kingdom. 

You will need:

1 lb elbow noodles
1 16 oz block sharp cheddar cheese, shredded
1 8oz block colby jack cheese, shredded
1/4 c. milk
salt and pepper to taste

Preheat oven to 400ºF. Grease a shallow baking dish. I recommend a 9 x 12 glass baking dish

Cook noodles in lightly salted water until tender. Drain.

Mix the milk, sharp cheddar and the noodles in pot until well coated and all cheese is melted. Carefully dump noodles into baking dish and sprinkle colby jack on the top. Add salt and pepper.

Bake for 30 minutes until edges are golden brown. Remove and let cool about five minutes before serving.

I like to put mine under the broiler for a few minutes and let the cheese get nice and crispy on top. The more cooked without being burned, the happier I am.

This is not burned. This is just the way I like it.

Mushroom Infused Meatloaf

Dalaran is one of my favorite places to game/rp. I love doing the cooking missions within the city. Here is mushroom infused meatloaf that you can make yourself. Warning, your house will fill with delicious meaty mushroom smells.  It was very moist and went well with mashed baby red potatoes and green sweet peas.

2 lbs lean ground beef
1/2 lb. fresh mushrooms, minced
1 large button mushroom, sliced
3/4 c. fresh bread crumbs
1/2 c. minced onion
1/2 c. steak sauce
1 packet lipton mushroom soup mix
2 eggs
1 1/2 tsp salt
1/2 tsp ground black pepper

Preheat oven to 350ºF.

Mix all listen ingredients in a large bowl, except for the sliced mushroom. Form into a loaf in a shallow baking dish. Gently press mushroom slices into top of the loaf.

Brush lightly with olive oil. This will keep them from drying out.

Place in oven for 1.5 hours.

Remove from oven and let rest for 10 minutes. While waiting you can make pan dripping gravy which goes wonderfully with the meat loaf.

Ingredients for Gravy

Pan dripping from meatloaf
2 tbsp cornstarch
salt and pepper to taste
1/4 c. hot water

In a pot over low heat, blend all ingredients. Adding cornstarch in a little a time. It will thicken as you stir.

Dalaran Brownies

It was after I made these brownies that I realized they weren't actually Dalaran brownies. Seeing that Dalaran brownies are indeed brown. These ones are not. So we shall call them a variation of Dalaran brownies and hybrid of the brownies and red velvet cupcakes.

To make the brownie:

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
1/4 oz tablespoons red food coloring
1 tbsp water

Preheat oven to 350. Grease a square cake pan.

In a small bowl, combine cocoa powder, red food coloring, 1 teaspoon vanilla and water to create a paste.

In the bowl of an electric mixer, cream butter and sugar until fluffy. This will look very dry before it looks "whipped"

Add the eggs one at a time, then add remaining teaspoon of vanilla. Use a hand mixer on medium speed, add in red-cocoa paste. Beat until batter is completely red. Add more coloring if desired

Add flour and salt, mixing until just combined.

Spread in the pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean.

Let cool completely before frosting.

Butter-cream Frosting


1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Blend all ingredients in a bowl until smooth.

Cream Cheese Frosting

1/4 (8 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/4 cup sifted confectioners' sugar
1/8 teaspoon vanilla extract

This recipe is still a work in progress, as it's updated I will repost. I decorated mine with chocolate curls from unsweetened bakers chocolate. Just for show, I don't recommend eating them.

Broiled Dragon Feast

A recipe borrowed and adapted from The Gamer's Fridge. It really enjoyed it making it but not nearly a much as I loved eating it. I served my Broiled Dragon Feast with homemade garlic and herb mashed potatoes and steamed carrots.

1 pre-sliced ham
2 tbsp brown sugar, packed
Hickory Liquid Smoke
2 tbsp honey
hot sauce
1/4 c hot water

Preheat oven to 325ºF.
Line a baking dish with the ham slices. Brush with liquid smoke.
Dissolve sugar in hot water and pour over ham, then drizzle with honey. Sprinkle hot sauce over ham slices, do not worry if all the pieces do not have hot sauce on them. This is what makes part of this dish fun to eat.
Place in oven for 25 minutes, switch to oven to broil setting or place in broiler. You will need to watch the meat carefully so that it doesn't burn. Around five minutes should be long enough to give the meat a nice caramel color.
Remove from oven and let sit for 5 minutes.

Homemade Garlic and Herb Mashed Potatoes

5 medium potatoes washed and diced. (peeling optional)
1 tbsp garlic powder
1 tbsp of house blend herbs (See curiously tasty omelet)
2 tbsp butter
1/4 c of milk
salt and pepper to taste

Boil potatoes until fork tender. Mash with a potato masher or fork. Add in butter and milk, mash a little more. You can use a hand mixer if you want creamier and smoother potatoes. Toss in herbs and garlic powder and stir until well combined.

My favorite part about this meal is each bite was flavored different. Sometimes sweet, sometimes smokey and every once in a while there would be a burst of hot from the sauce. It was amazing.

Curiously Tasty Omelet

Some days you wake up and the hunger isn't really there but when it is, its more of a OH MY GOD FEED ME HUMAN BEFORE I--*Murloc angry growl.* I woke up feeling like that today. I knew I wanted eggs and cheese but that wasn't enough. My husband and one of our friends had just gotten home from night school and I knew they would be hungry too. What to make, what to make?

It was about the third angry murloc growl that I gave in and went to go forage in the kitchen for food. Specifically eggs.

 After rummaging through my fridge I discovered:

1/2 dozen eggs
4 cheese shredded blend
1/2 lb breakfast sausage
1 red pepper (you will only need half
1/4 c. chopped onions
2 tbsp milk
2 tsp Curious house blend of herbs (This means you may use what you would like. Though recipe will follow at the bottom.)
Tasty ketchup and steak sauce mixture (recipe follows)

Huzzah! I would have food for sure. But what to make still that I could cook all of this all at once and we could eat it together?

This is when I remembered I had a cake pan. I had used disposable ones for the Chocolate Celebration Cake. Finally, I knew what I was going to do. I was going to make an omelet, but not just any omelet, it had to be WoW inspired. Going to wowhead I type omelet in the search bar and decided that the Curiously Tasty Omelet would be my safest bet.

Preheat your oven to 350ºF. Grease cake pan with non-stick spray. (Those Goblins think of everything!)
Take sausage, crumble and partially cook in a frying pan. Let cool.
Crack six eggs into a bowl along with the milk and whisk them until they are a pale yellow. From there you want to add the onions and peppers and pour into the cake pan.
Once the sausage is cooled enough spoon into the egg mix. Sprinkle with herbs. Top with cheese and place in oven for 30-35 minutes until eggs have no jiggle left.
Remove from oven and let rest for two minutes then serve with the ketchup steak sauce. Enjoy.

Curious house blend herbs
1 tbsp thyme, rosemary, mint, sage, basil, oregano.
Mix until combined. Place in air tight container.

Ketchup-Steak sauce
1/2 cup ketchup
1/2 cup A1 steak sauce
1 tbsp Worcestershire sauce
salt and pepper to taste

Whisk until well blended

Redridge Goulash

It's gotten cold, finally. So I decided to browse through the list of recipes on Wowhead to find something that was filling and warm. What better way than soup or stew or even some goulash. There are many different ways to make goulash. It's a hearty dish that will warm you up. This version is a inspired by the Redridge Mountains.

What you'll need:


2 pounds lean ground beef
1 pound ground sausage
2 large onions, chopped
3 cups water
1 24oz jar tomato sauce
1 6oz can tomato paste
2 15oz cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp hot sauce (more or less depending on taste.)
1 tbsp Cajun seasoning
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a large skillet, brown the meats until no pink remains and drain.
Add tomato paste, sauce, diced tomato, peppers, onions, seasoning and water to a large pot. Mix together and place on medium-low heat.
Once it comes to a slow boil, add the meat and noodles. Lower heat to a simmer and cook 2-3 hours, stirring every 30 minutes until noodles are tender.
Sauce will thicken up when removed from heat. Serve in a bowl and top with fresh Parmesan cheese.

Note: Do not turn on high heat, unless you intend on serving it immediately after. This will burn and burn rather easily. I learned this lesson the hard way. While the dish still looked amazingly tasty, once it was burned it tasted horrible.