FEARS Unlocked.

On this week's episode of Dinner & Drama with Kristin and Drew, we dive deep into the mysterious and sometimes wacky world of fears and phobias. Join us as we explore this bizarre realm of human (Yet to be proven for one of our hosts) emotions and discuss our spectrum of fears, from the rational to the utterly irrational.

Kristin and Drew are back with engaging stories and personal anecdotes, taking you on a sometimes wacky journey through the fears that lurk under their beds. From the vast, daunting fear of oceans and other bodies of water, to the perplexing terror of seemingly harmless holes (seriously its a real thing...google it) this episode promises to be entertaining.

We invite you to manifest your own fears and phobias alongside us while we enjoy this episode, FEARS Unlocked!  Whether you're a foodie or just love a good chat, this episode is sure to satisfy both your mind and taste buds.

So, grab your headphones and your aprons and join us for a unique blend of humor and culinary delights on Dinner & Drama with Kristin and Drew. Let's unlock our fears and enjoy a memorable meal together!

Listen on APPLE Podcast Now: https://apple.co/3n101pd

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Or on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj

And now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4

And be sure to checkout tonights recipes,  "Fearless Frittata with a Hole Lot of Flavor".

Ingredients

• 6 large eggs
• 1/3 cup heavy whipping cream
• 1/2 tsp salt, adjust to taste
• 1 cup grated mozzarella cheese
• 1/2 cup goat cheese
• 1/2 cup cherry tomatoes
• 1/2 cup bell pepper, red, orange or yellow
• 1 cup arugula
• 1 tbsp unsalted butter
• 1 tsp fresh herbs, for garnish

Instructions

1. Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
2. Cut tomatoes in half. Chop bell peppers into small pieces.
3. Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
4. Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.

Recipe Credit:  https://natashaskitchen.com/
 

"Round Swamp Chicken Salad - preferably without any chewy rubbery bits..."

Ingredients

• 1 bone-in, skin-on chicken breast (about 1 pound)
• 1 teaspoon olive oil
• 1 ½ teaspoon rotisserie spice blend
• 2 medium stalks celery, cut into ¼-inch dice
• 1/3 cup vegenaise

 FOR THE ROTISSERIE SPICE BLEND:

• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 2 teaspoons chili powder

Instructions

1. Preheat the oven to 325°F.

2. Place the chicken breast on an aluminum foil-lined baking sheet and rub all over with the olive oil and the spice blend.

3. Place in the oven for 1 hour 30 minutes then remove and cool to room temperature.

4. Remove the skin and bones and shred the chicken into large pieces.

5. Place the shredded chicken in the bowl of a food processor and pulse 7 times for 1 second each time. Add the diced celery and pulse 5 more times.

6. Transfer the mixture to a bowl and stir in vegenaise and season with salt and pepper to taste.