The Reel Cooking Experience The Reel Cooking Experience

This week the ladies take you through part two of the 9 Disney animation eras with a special intro message addressing the #blacklivesmatter movement.

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This week the ladies take you through the 9 Disney animation eras in a 2 part minisode. And you may be surprised by some of the fascinating history behind some of your favorite Disney films!

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Every once in awhile we will grace those lovely ears with an RCE Intermission. Intermissions will consist of teasers & trailers on some of the fun things to come the following week. Including important show updates & special messages from your RCE hosts, Paige & Dominique!

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This week we take it back, but not too back with your hosts Paige & Dominique. The ladies review Hustlers while keeping it spicy with episode 4's recipe! This week includes a complimentary cocktail to go with that cinema inspired dish! HUSTLIN’ CHICKEN WING$$$

INGREDIENTS

As many chicken wings as you can throw back, we dont judge.

1/4 cup of Butter(any you prefer)

2 Tbs of Lemon pepper seasoning

1 cup Stubb's Reduced Sugar BBQ sauce

2 Tbs Honey mustard 

1 Tbs Dijon Mustard

METHOD

Most important first step is putting on your personal stripping anthem, if you're feeling it then those wings will be feeling the heat! Preheat that oven to 425!


 Boil a pot of salted water and add in raw chicken wings, reduce heat and simmer for 7-8mins.


Drain wings in a colander and pat dry with paper towels or a clean dish towel. we want them to be as dry as possible so they get crispy! Place on a cookie sheet fat side down and pop in the oven for 20-25mins flipping after 10mins so both sides get sizzling. You may throw dollar bills at your oven during this time to give your wings encouragement. Once wings are done divide into two bowls, one for Destiny wings and one for Ramona wings! Add lemon pepper and butter to the Destiny portion and toss, then add BBQ sauce and mustards to your Ramona's and do the same! If you're feeling real spicy, you can make a third Mercedes batch with any buffalo sauce of your choosing!


Serve it up alongside our speciality cocktail to really feel like you're a bad bitch!
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Sassy Bootstrapper Cocktail

Ingredients 

About 2 Tablespoon of Tajin (or a knockoff brand Tajin aka fruit chile powder) 

1/2 lime, juiced

2 ounces bourbon whiskey like Knob Creek, Bulleit, Four Roses, Buffalo Trace

4-6 ounces cola (Coca-Cola, get that Pepsi out of here)

Plenty of ice (not diamonds, unless you got them...wear them)

Instructions 

Gather the ingredients, cause that's how hustlers do it!

Put your Tajin or knockoff brand spicy powder on a plate or shallow bowl of water or lime juice then dip in the rim of your glass.

Roll your moistened glass in the powder mix and evenly dip the rim. You got this!

Take the juice of half a lime into a collins glass or highball glass (if you want it a little stronger go for the shorty glass).

Add ice cubes and pour the bourbon into the glass.

Fill with cola and stir well.

Cheers, serve, and enjoy cause you money!



 



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Take a listen to our very first minisode! The ladies have such a great time making this show but can't always fit everything in a single hour! Hence, zee mini shows! This week we take it back to Episode 1.2 & give you some bonus chisme (gossip) of some of the big names that were considered for the role of Bridget Jones. So sit back & enjoy!

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Awww, the Romanic Comedy genre, the hosts just can't resist a good one & this is one of Dominique's favs. This episode the ladies talk New York, personal growth, & sex. *Spoiler, this recipe is inspired by a favorite scene!* Too Much Pepper In My Paprikash Chicken 
(Adapted From The New York Times Recipe)

INGREDIENTS

•3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
•Plenty of Kosher salt
•Freshly ground black pepper (but not too much unless that's your thing)
•1 tablespoon neutral oil, like canola, grapeseed, sunflower, or avocado 
•3 tablespoons unsalted butter
•1 large yellow onion, peeled and diced
•3 cloves garlic, peeled and minced (or powdered if you forgot you don’t have fresh)
•3 tablespoons Hungarian paprika, (but honestly use the paprika you got or can get)
•3 tablespoons all-purpose flour 
    or for a gluten-free dish, 1 tablespoon cornstarch mixed with 2 tablespoon of water 
•1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
•1 cup chicken broth, homemade if you got it, if not low-sodium to control the salt
•¾ cup sour cream or a greek yogurt 

•4 cups of basmati rice or egg noodles to serve (with or on the side) 
•About 5-7 cups of well-salted water (yes it will be too much water, see note)

***So here's a little trick I learned to make fluffy delicious basmati rice. Cook the rice in salted water just like you would pasta. There will be too much water as you cook the rice, but you will be straining the rice once it’s cooked thoroughly. You will be getting rid of the starch to achieve that fluffy texture.***

PREPARATION
Preheat the oven to 400 F°. Season the chicken aggressively with salt and pepper. 

Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.


Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour or cornstarch slurry, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.

Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.

4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook egg noodles or  basmati rice in the water. Drain and toss them in a bowl with the remaining butter, then toss again to coat.

5. Place the chicken on top (or on the side) of the noodles or rice, then add the sour cream to the sauce, stir to combine and ladle it over the whole.


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