In this fourth installment of our fairytale series, Kristin and Drew unravel the tangled tale of Rapunzel, shedding light on the story's darker origins. Forget the charming Disney rendition; we’re diving into the elements of captivity, manipulation, and identity that permeate the original.  So, if you thought hair could only be a princess’s glory, prepare for some shocking revelations. Join us for a hair-raising discussion on this episode of Dinner and Drama with Kristin and Drew

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 recipe:

Lebanese Tabbouleh Salad
This traditional Lebanese Tabbouleh recipe is a healthy Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.  And it’s vegan, but don’t let that stop you.
Makes 6 servings
Prep Time 4minutes

Ingredients
**All herbs and vegetables should be FINELY CHOPPED.
• ⅓ cup extra-virgin olive oil
• 3 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fine #1 bulgur
• 3 bunches fresh curly parsley finely chopped (about 3 cups packed)
• 2 tomatoes chopped
• 2 green onions chopped
• ¼ cup fresh mint leaves  chopped

Instructions
o In a large bowl, Whisk the olive oil, lemon juice, salt, and pepper in a large bowl until combined. 
o Stir in the bulgur. Let the bulgar sit in the dressing for 30 minutes to soak up the yumminess and become nice and FAT like Kristin..
o In a separate bowl, add the parsley, tomatoes, green onions, and mint .
o When the bulgur is fatfatfatty, and has soaked up most of thelemon-olive oil, fold in the chopped vegetables and combine everything.  You can serve it cold or at room temp.  
Serve with Pita or eat it straight.  Great topping for chicken or fish as well. 

PRO-TIP- Wash and dry parsley thoroughly, ideally 2 days prior to making this recipe.  Parsley needs to be dry for this recipe.

In this third installment of our fairytale series, hosts Kristin and Drew dive back into the dark and twisted world of classic stories—leaving behind any trace of Bibbity Bobbity Boo. This episode unpacks the unsettling drama, gaslighting, and scare tactics found in the original versions of Sleeping Beauty and Beauty and the Beast. No singing teacups here—just a bunch of tea to be split and the gritty origins that these tales are based on. If, after hearing these, you find yourself longing for dancing cutlery, be our guest and join us on this episode of Dinner and Drama with Kristin and Drew.

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 recipe: French Onion Soup


Prep Time: 20 Minutes
Cook Time: 1 Hour 40 Minutes
Total Time: 2 Hours

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 small baguette, cut into ½-in slices
• 1 tablespoon dry sherry
• 8 ounces Gruyère cheese, grated
• ½ cup grated Parmigiano Reggiano

INSTRUCTIONS

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the pan. If the onions brown too quickly, reduce heat or add a bit of water or wine to deglaze.
2. Add the wine and raise the heat to high. Cook, stirring to scrape up any fond, until the liquid has evaporated and the onions are soft and jam-like, about 8 to 10 minutes.
3. Stir in the flour and cook for one minute.
4. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
5. While the soup simmers, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
6. When the soup is done, remove bay leaves and add sherry. Adjust seasoning with Worcestershire sauce or a bit of sugar if needed.
7. Heat broiler and set oven rack 6 inches from the element. Place broiler-safe crocks on a baking sheet, fill with hot soup, and top with baguette slices. Sprinkle with Gruyère and Parmigiano Reggiano. Broil until the cheese is melted and bubbly, 3 to 5 minutes. Let cool slightly before serving.

In this continuation of our fairytale series, Kristin and Drew delve into the darker, more dramatic side of two beloved stories: Little Red Riding Hood (originally known as Little Red Cap) and Hansel and Gretel. In this episode, they explore the popular versions of these tales that we've all grown up with, but also uncover the historic, and sometimes gruesome origins.

Just when you thought it was safe to send your child out into the woods with baked goods, Kristin and Drew remind you that someones gonna die in this bitch. This episode is a must-listen for anyone who loves fairytales with a side of drama!

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 recipe: Hansel Crumb Cake & Little Red Cape's  Nightcap

Ingredients:
Crumb Topping

• 1 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted
• 2 and 1/2 cups all-purpose flour 

Cake

• 2 and 1/2 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• optional: confectioners’ sugar for topping

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking pan and set aside.
2. Crumb Topping: In a medium bowl combine: granulated and brown sugars, cinnamon. Stir in the melted butter. Using a fork, gently mix in the flour. Do not over-mix, you want large crumbles. Set aside.
3. Cake:  Whisk the flour, baking soda, baking powder, and salt together. Set aside. Using a handheld or stand mixer (with a paddle attachment), beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl,
   as needed. Add the eggs, sour cream, and vanilla to the mix. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl. With the mixer on low speed, mix in the dry ingredients
   until smooth. Do not over-mix. The batter will be thick and sticky.
4. Spread the batter evenly into the greased baking pan. Top with crumb topping. Press the crumb topping tightly down into the cake using the back of a spoon or a spatula. The topping needs to stick to the cake.
5. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If topping starts to brown, cover loosely with foil.
   Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners’ sugar before slicing and serving.
   
   Little Red Cap’s Nightcap
   In a shaker:
   Gently muddle raspberries and fresh basil

• 2 oz orange flavored vodka
• 1 oz lemon juice
• 3/4 oz simple syrup
• 2-3 dashes of lemon bitters

1. Shake with ice.
   Strain & serve in a chilled cocktail glass.
   Garnish with raspberries and Wolf’s blood, I mean, edible flowers

Once upon a time, writers crafted tales designed to scare the bejesus out of young children, embedding terrifying narratives with valuable lessons in hypocrisy, misogyny and plain nastiness. In this episode of "Dinner and Drama with Kristin and Drew," we take on the role of the Big Bad Wolf, ready to huff, puff, and tear these fairy tales to pieces.

Join us as we delve into the sinister side of classic fairy tales, uncovering the dark morals and hidden agendas lurking beneath the surface. From wicked stepmothers to eerie enchantresses, we explore the themes that have shaped these stories.

Get ready as we unravel the twisted truths behind your favorite fairy tales. Tune in and discover why these seemingly innocent stories are anything but!

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And be sure to checkout tonights recipe - Spun Straw and Hay Pasta with Seafood!

INGREDIENTS
Yield: 6 servings. Time: 15 min prep, 25 min cooking, 40 min total
 Salt for the pasta pot
 4 scallions
 2 tablespoons extra-virgin olive oil
 6 to 8 slices imported prosciutto, cut crosswise into 1/2 inch-thick ribbons
 2/3 cup chicken stock or canned low-sodium chicken broth
 1/2 cup heavy cream
 1 pound fresh fettuccine, or 1/2 pound dry egg fettucine
 3/4 cup freshly grated Parmigiano-Reggiano cheese
 Seafood of your choice- Shrimp, Clams, Crab, Mussels, etc. (make sure
mussels are debearded and clams are cleaned)

INSTRUCTIONS

• Bring a large pot of salted water to a boil over high heat.
• Trim the ends of the scallions. Cut into 1 inch pieces.
• Heat the oil in a large, heavy skillet over medium heat.
• Add the scallions, and cook until wilted, 1 to 2 minutes.
• Add the prosciutto, and toss until it changes color, 1 to 2 minutes.
• Pour in the chicken stock, and bring the liquid to a boil.
• Reduce the sauce to a simmer, and cook until the liquid is reduced by half.
• Add the heavy cream, and continue to simmer until the liquid is lightly thickened, 2 to 3 minutes.
• Add seafood and cook. (shrimp needs to turn pink, if using clams or mussels they need to open (discard any that do not open)
• Stir the pasta into the salted boiling water. Return to a boil, and cook the pasta until al dente. Reserve one cup of pasta cooking water. Add the cooked pasta to the skillet and toss to coat with the sauce. Cook over high heat until the liquid is reduced enough to form a creamy sauce. If sauce is a little thick, add some of your reserved pasta water.
• Remove from the heat, toss in the grated cheese, and serve immediately in warm bowls.

Have you ever felt your face get hot... flushed with shame and embarrassment... yeah, we know how that feels.  It's dramatic, right?  On this episode of Dinner & Drama with Kristin & Drew, we talk (eventually we get to the topic after 15 minutes of discussion about various stuff completely unrelated to the topic of this episode) about moments where we have suffered embarrassing moments.  Can you remember moments when you have felt this way?    Let's discuss... and we will share our stories of embarrassment, and you can laugh at our misfortune while we give you the recipe for the perfect meal for when you need to eat crow.


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And be sure to checkout tonights recipe - Fruit Pasta Salad !

INGREDIENTS
·         3/4 cup sugar

·         1 Tbs flour

·         1/2 tsp salt

·         2/3 cup pineapple juice reserved from a can of pineapple

·         1 egg beaten

·         1 tsp lemon juice

·         1 cup elbow macaroni 

·         2 11 oz cans mandarin oranges, drained

·         1 20 oz can crushed pineapple, drained

·         1 20 oz can pineapple chunks, drained (juice reserved for above)

·         1 8 oz container whipped topping

·         1 - 1 1/2 cups mini rainbow marshmallows

 DIRECTIONS

·         Cook pasta according to package directions and set aside to cool completely.

·         In saucepan whisk together sugar, flour and salt until combined.

·         Add in your pineapple juice and egg and heat over medium heat until thickened.

·         Once thickened stir in lemon juice and cool completely.

·         Add pineapple custard to a large bowl and mix in the cooled pasta.

·         Add in your mandarin oranges, crushed pineapple and pineapple chunks and stir to combined.

·         Lastly add in your whipped topping and marshmallows and fold until blended.

·         Cover and refrigerate 8 hour but ideally overnight.

Recipe Credit: https://tornadoughalli.com/frog-eye-salad/

Welcome to another spine-chilling episode of Dinner and Drama with Kristin and Drew! In this gruesome pre-halloween installment appropriately titled "The Body Harvester - The Story of Michael Mastromarino," we delve into the dark and macabre tale of a former dentist turned tissue harvester or as the court would later find - a modern day grave robber!

Join us as we unravel the downward spiral of Michael Mastromarino, a man whose descent into a world of drugs, greed, and speed led to a series of deeply disturbing and questionable actions, ultimately culminating in his arrest and the uncovering of dozens of crimes.

We'll guide you through the shockingly intricate web of events that transpired from his unlikely career shift to the disturbing realities of his tissue harvesting operation.

What led Michael Mastromarino down this ominous path? How did his actions impact the lives of countless others?  And why did ethics and morality take a backseat to greed and ambition?   

Prepare for an episode that delves into the darkest corners of human nature and a business market you probably never knew existed.  Tune in, grab an apron and sit tight for a dramatic exploration of a story that's as shocking as it is unsettling.

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 recipe - Chicken Liver Pate!

INGREDIENTS
Yield:6 to 8 servings

• 8 tablespoons unsalted butter, cut into cubes
• 2 medium shallots, peeled and finely chopped
• 1 pint fresh chicken livers, approximately 1 pound, trimmed
• 1 tablespoon fresh thyme leaves, chopped
• ⅓c up Madeira or port wine
• 3 Tbsp heavy cream, plus more as needed
• Kosher salt to taste

PREPARATION

• In a large, heavy sauté pan over medium heat, melt 4 tablespoons of the butter until it begins to foam.
• Add the shallots, and sauté them until translucent, but do not allow to brown.
• Add the livers, thyme and Madeira or port, and increase to high heat.
• Cook, occasionally stirring until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter.
• Purée until smooth, adding a little more cream if necessary.
• Taste and adjust seasoning, adding salt if necessary.
• Transfer pâté into a glass jar or bowl, then smooth the top..
• Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.
• Serve toast points or crackers.

Join Kristin and Drew on another murderous episode of Dinner and Drama.  In tonights episode we dive into the story of Kouri Richins, a children's book author whose life took a dark and sinister turn in March 2022.

Kouri Richins is currently facing murder and drug charges, suspected of being involved in the death of her husband, Eric Richins. The details surrounding this case are nothing short of bizarre and suspicious. It is alleged that Eric met his untimely demise after consuming a drink laced with a lethal dose of fentanyl, a powerful synthetic opioid.

As we explore the intricacies of this case, we'll uncover a web of suspicious circumstances. From changes in insurance policies to intriguing internet search histories found on Kouri Richins' devices, including queries about lethal doses of fentanyl, and questions around what a death certificate states when someone falls victim to poisoning.  Suspicious?  Damn Right it is.... 

Join us as we peel back the layers of this perplexing case, examine the evidence, the motives, and the current state of this case!  So pull up a chair, grab a cup of your favorite beverage...perhaps a Moscow Mule?...and enjoy as we dive another murder with unexpected twists and turns on this episode of Dinner and Drama with Kristin & Drew.

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 recipe

Welcome to another intriguing albeit always odd episode of Dinner and Drama with your hosts, Kristin and Drew! In this episode, we dive headfirst into the world of micro conspiracy theories, where fact and fiction blur.

First on our conspiracy agenda: the odd theory that questions the true identity of Queen Elizabeth the First. Was she truly a woman, or was there more to her reign than meets the eye? We'll explore the evidence, or lack thereof, behind this odd conspiracy.

But that's just the beginning! We then travel to the murky depths (no we aren't talking about Kristin's nether region) of Loch Ness, where the legend of the Loch Ness Monster looms large. Is Nessie a figment of imagination, a grand hoax, or could there be some sliver of truth lurking beneath the waves? We'll plunge into the depths of this iconic cryptid legend and separate fact from fantasy.

Next, we're off to the mile-high mystery of the Denver International Airport. With its massive budget, underground secret tunnels, enigmatic artwork, and the infamous blue horse sculpture with its menacing red burning eyes that YES actually killed its creator, this airport has sparked a multitude of conspiracy theories.

So, join Kristin and Drew as they serve up a tantalizing platter of micro conspiracy theories, delving into the fascinating realms of history, legend, and modern mysteries. It's a feast for the curious mind, sprinkled with a dash of drama, and it's all right here on Dinner and Drama. Tune in for a rollercoaster that will leave you questioning the boundaries between fact and fiction.  You decide...

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 recipe -  SOUTHWESTERN MUSSELS

INGREDIENTS:
• ½ cup olive oil
• 2-3 cloves garlic, minced
• 12 pieces andouille sausage (cooked and chopped
• 1-2 cups chopped fresh tomatoes
• 2 dozen mussels
• 2-4 tablespoons fresh parsley
• ½-1 quart clam juice
• Corn Stock (water from cooking corn)
• 1 ear corn, cut in thirds
• 1 cup corn shucked
• 2 tablespoons butter
• 2 tablespoons heavy cream
• 2-4 tablespoons cilantro
• Pinch cumin
• ½ cup lime juice
• Fresh cilantro for garnish

PREPARATION:
In Dutch Oven or other large pan, heat oil and slightly brown the garlic. Add
andouille sausage and tomatoes, cook for 1-2 minutes letting all the flavors melt
together. Add washed mussels and fresh parsley and cook for another 1-2
minutes. Add clam juice, both shucked and raw whole corn, a ladle of corn stock,
butter and cream. Cover and simmer until the mussels have opened. Stir in
cilantro, cumin and lime juice.

Welcome to another murderous episode of Dinner and Drama with Kristin and Drew! In this weeks installment, we dive into the chilling true-crime story that shook a community to its core: the murder of Angie Dodge.

Join us as we explore the details of this now solved mystery that has all of the things we love:  murder, mayhem, false confessions....and this is even before we get to the episode topic itself.   As we share the story of Angie Dodge, a young woman whose life was tragically cut short, we'll unravel the events leading up to her murder and the subsequent investigation that took numerous unexpected turns.

Kristin and Drew will dissect the investigation process, including the twists and turns that ultimately led to the conviction of an individual, only to reveal shocking inconsistencies and the emergence of new evidence years later. We'll discuss the tireless efforts of a mourning mother, the role of DNA technology, and what literally NOT TO DO when getting interrogated by the police!

So grab a glass a wine, an apron and sit tight and join us for the Murder of Angie Dodge!

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 recipe - Westside Drive-In Idaho Ice Cream Potato! 

The Idaho staple dessert consists of vanilla ice cream dusted in cocoa and topped with whipped cream and chocolate shavings.  

Ingredients 

·      1 quart Vanilla ice cream

·      1 cup cocoa powder, for dusting

·      1 cup Chocolate Syrup

·      2 cups whipped cream

·       1/2 cup cookie crumbs and ½ cup diced nut topping mixed together

Directions 

·      Place cocoa in a mixing bowl.

·      To form the “Potato” split ice cream into 4 equal rectangle logs.

·      Mold, with your hands, into shape of baked potato.

·      Place the “potatoes” in the cocoa powder and coat evenly.

·      Place in freezer until firm, about 1 hour.

·      To assemble the potato, spoon a ¼ cup chocolate syrup on the bottom of a dessert plate.

·      Split frozen "potato" down the middle and place a dollop of the whipped cream in center.

·      Sprinkle with the cookie crumbs and mixed nuts. 

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.