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/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82OjAnd now on Amazon Music: https://music.amazon.com/podcasts/f7fc88b3-a58e-4baa-90d8-45711a445ae4And be sure to checkout tonights recipes,  "Fearless Frittata with a Hole Lot of Flavor".Ingredients6 large eggs1/3 cup heavy whipping cream1/2 tsp salt, adjust to taste1 cup grated mozzarella cheese1/2 cup goat cheese1/2 cup cherry tomatoes1/2 cup bell pepper, red, orange or yellow1 cup arugula1 tbsp unsalted butter1 tsp fresh herbs, for garnishInstructionsPreheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.Cut tomatoes in half. Chop bell peppers into small pieces.Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.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..."Ingredients1 bone-in, skin-on chicken breast (about 1 pound)1 teaspoon olive oil1 ½ teaspoon rotisserie spice blend2 medium stalks celery, cut into ¼-inch dice1/3 cup vegenaise FOR THE ROTISSERIE SPICE BLEND:2 teaspoons paprika2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon kosher salt2 teaspoons chili powderInstructions1. 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.