Posted in Recipes

Spyro’s Spotted Chicken

Chickens and Spotted Chickens are fodders that appear in Spyro the Dragon – used as a health boost in the form of noshes for Sparx, your dragonfly companion.

While Spyro may prepare them extra extra well done, we’re going to dress it up a just a smidgen! This is a very plain recipe because I was very lucky to get a delicious pasture-raised chicken half from a local farm and I wanted to be able to taste the chicken itself! As always, feel free to play with the recipes and season it as you see fit! I do have to say though, the juices that came off of this bird were insanely good.

  • 1 half chicken, fresh
  • 2 cups water
  • 2 tbsp honey
  • 2 tbsp kosher salt
  • 2-3 tbsp roasted garlic puree (or roasted garlic oil)
  • 1-2 tbsp smoked paprika
  • salt & pepper (to taste)
  1. Whisk together your honey, water, and kosher salt in a large bowl or plastic container. Gently place your chicken into the water, cover and refrigerate for at least 2 hours, up to overnight.
  2. Remove your chicken from the water and pat dry. Discard the brine.
  3. Rub your chicken with your roasted garlic puree, paprika, salt and pepper. It should look something like this!

If cooking in an oven: On a lightly greased sheet pan, bake for 45-60 minutes in an oven preheated to 375F, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.

If cooking on a grill: Set your grill to medium heat, and place the chicken on the grill grate skin-side down, and grill for 15 minutes before flipping to the reverse side. Continue turning the bird over every 15 minutes for 45-60 minutes, or until the internal temperature of both the chicken breast and chicken thigh have both reached at least 165F.

Allow your bird to rest for at least 10 minutes before slicing it up to serve.

Enjoy your toasty bird, and be sure to share some with your dragonfly buddy!

Posted in Recipes

Adventurer’s Snack-Sacks! (A Fan Recipe)

Have you ever read Rutabaga: The Adventure Chef by Eric Colossal? WE LOVE Rutabaga and his awesome adventures, and we also love the food he makes! I’ve been working on turning the fictional foods into real-life recipes, and this one was a winner! A delicious meat-filled hand pie, perfect for the on-the-go explorer!

Also, a quick thank you for your patience. Last week I was sick so I took Friday off from recipe creating. Luckily I’m feeling much better, so I’m back at it!

From Rutabaga: “You’ll need salt, butter, yellow spice, and flour for the dough. Beef, onions, peppers, and spices for the filling.”

Sounds delicious!

Adventurer’s Snack-Sack: Makes 6-8

For the Dough: (This recipe calls for a stand mixer, but you can prepare it as you would any other pie dough.)

  • 3 cups all purpose flour
  • 1 1/4 tsp salt
  • 1 cup butter flavored Crisco (or your favorite shortening)
  • 3 eggs (or egg replacement – I used a plant based egg, 2 of these eggs will be used for brushing)
  • 1/4 – 1/2 cup ice water (as needed)
  • 1 small carrot, cut into spears
  1. Mix together your flour and salt.
  2. With your mixer running, add the crisco in small lumps.
  3. Add in 1 egg, and then add water as needed until the dough is soft and pulls off of the sides of your bowl.
  4. Wrap and allow to rest for at least an hour. (You can also do this the night before and refrigerate overnight.)

For the filling:

  • 1 pound of ground beef (you could use any kind of ground meat or ground plant protein, but we wanted to stick with Rutabaga’s recipe)
  • 1/2 cup yellow onion, small diced
  • 1/2 cup bell pepper, small diced
  • 3 cloves of garlic minced
  • 1/2 cup chicken stock or water (as needed)
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp curry powder
  • 1 tsp adobo (if you’re using the kind with salt, omit the 1 tsp salt)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  1. In a skillet over medium heat, brown the beef until almost all the pink is gone.
  2. Add in your onions, pepper, and spices.
  3. Continue cooking until the veggies are soft, and the beef is no longer pink.
  4. Use your water or chicken stock as needed to deglaze the pan – all those bits at the bottom are flavor!
  5. Once everything is nice and cooked down, allow it to cool to a handleable temperature. Onto the stuffing!

Now wrapping these can be a bit tricky, but once you get the hang of it, it’s less daunting. Remember – they don’t have to be perfect. Fed is best!

Preheat your oven to 350F.

  1. Divide your dough into 2 pieces for easy handling. Remember to flour your surface and rolling pin!
  2. Roll out to about 1/4″ thin, getting it as even as possible.
  3. Cut out your dough into squares, I used a bench scraper to cut out my squares, so they were about 5 1/2 or 6 inches on each side.

4. Place your dough with one corner pointing up, and place about 2 oz (1/4 cup or a few heaping tablespoons) of filling directly in the center.

5. Fold the bottom corner to the middle, and use your remaining egg to brush the sides.

6. Fold in each side, being sure to push on the edges gently to stick with the egg wash. It’ll start to look like a little envelope! Egg wash the top portion of the folded sides.

7. Fold down the top “flap”, and if desired, crimp very gently with a fork.

8. Lay a carrot spear across the center, and egg wash just above and below the carrot spear.

9. Using whatever pie dough scraps you may have left over from cutting the squares, shape a small rectangle and place it over the carrot spear, pushing the strip of dough into the egg washed spots.

10. Repeat these steps with your remaining dough squares, or until you run out of filling.

11. Place your snack-sacks on a lightly oiled sheet tray, and brush them with any remaining egg you may have.

12. Bake for 1 hour, or until crispy on the outside and hot through the middle. Remember to rotate your pan halfway through cooking time to promote even baking!

These were a hit, delicious and flaky and full of flavor! However, we suspect they would be even more delicious dipped in your favorite gravy or garlic butter sauce! Happy adventuring!