Critical Feast: Grog’s Special Egg

The Feast / The Recipes

My husband and I are massive Critters. Critters like when raccoons knock your outdoor trash can over? No.
Critters are the wonderful community of fans that love and support Critical Role. It is a show where every Thursday a bunch of nerdy-ass voice actors get together to play Dungeons & Dragons. It is a fantastic show, and every person we have suggested it to have become avid watchers right away. Check it out, and you won’t be disappointed.

I started this blog to bring two things I love together. Cooking for others and playing D&D. I love Critical Role too, so I wanted to bring another thing I love into this blog. One of my first posts was even about a dessert inspired by Critical Role. I wanted to kick off a weekly Critical Feast and highlight Critical Role inspired dishes.

The Feast

This week’s Critical Feast is inspired by a “gift” given to Tary by Grog in episode 89. Unlike Grog’s basilisk egg of unknown age though, this dish won’t make you sick and is extremely tasty.

The overall “egg” is a chicken breast that has been flattened, rolled with stuffing, and wrapped in bacon, and the “nest” holding the egg is a creamy mashed potato.

The “innards” stuffing for the chicken is a cream and goat cheese blend with diced jalapeno for the “basilisk bits”. I also made an option where the “nest” is a creamy angel hair pasta.

Tonight we will enjoy our “magical egg of power” as we watch episode 93 of Critical Role live on Twitch. The recipes for the chicken and mashed potatoes can be found below.

Until the next adventure, Bon Dungeon Eats!

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Recipe: Cream Cheese & Jalapeno Stuffed – Bacon Wrapped Chicken

  • 1 large boneless/skinless chicken breast halved (or 2 small/thin chicken breasts)
  • 12 slices of bacon (you may not need all pieces, but have enough handy just in case the chicken is large and needs more to cover it)
  • 6 oz cream cheese, softened
  • 1 tablespoon goat cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-2 jalapeno (1 large or 2 small)

Preheat your oven to 350-degrees and lightly grease an 8×8 baking dish.

Prep your bacon by precooking in a large skillet. You do not want to fully cook your bacon, so only cook the bacon until each side is just starting to turn red, but is still very flexible. Set your prepped bacon on a plate with paper towels to allow to drain while you dice the jalapenos.

Cut the stems off your jalapenos and half them down the middle. Remove the insides and seeds from the halves. If you want spiciness to your stuffing, dice the jalapenos as is. If you prefer less spice, rinse the halves before you dice them. Stir together your cream cheese, goat cheese, garlic powder, onion powder, salt, and pepper, until creamy. Reserve 2-3 tablespoons of the mix before you add in the diced jalapenos. This will be used in the mashed potatoes. Add in the diced jalapenos to the cream cheese mix and stir until fully incorporated.

Take your large chicken breast and butterfly cut it in halves to make two thin pieces. If you are using thinner chicken breasts, you can skip butterflying them. Take your chicken and place between two pieces of cling wrap and pound with a meat mallet until quarter inch thickness. Spoon your stuffing mixture on to one side of each flattened piece and smooth to a thick layer. Roll from the end of chicken breast so the stuffing is contained inside the “chicken roll”. Take your bacon and wrap the chicken tightly, securing each piece with toothpicks. I wrapped two longer piece from top to bottom of the roll first and then layered pieces over the brunt of the chicken until covered.

Place your chicken wraps, toothpick side down, in the greased baking dish and bake for 30-35 minutes until the chicken temp is roughly 165-degrees. Make sure to remove all toothpicks before you serve the chicken.

Recipe: Creamy Mashed Potatoes

  • 3 large russet potatoes
  • 3-4 tablespoon butter (I recommend Kerrygold Irish Butter)
  • 2-3 tablespoons of reserved cream cheese mixture
  • salt and pepper to taste

Peel your potatoes and cut into inch size cubes. Boil the cubes in water until they are tender and you can easily push a fork through the pieces. Drain the water from your cubes and transfer to large mixing bowl. Mash the potatoes until large chunks are broken down, and add in your butter and cream cheese mix continuing to mash and stir until creamy. The butter and cream cheese should make the mixture creamy; but if the potatoes are too think, add in a few tablespoons of milk until the texture is to your liking. Add salt and pepper to your taste as you finish the mix. Just enough to give a little extra taste but not overwhelming the garlic and onion flavor from the cream cheese mix.