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Jim Carrey's Freeshest of Avacadoos and Vampire maybe?
Welcome back, Boo Crew! This week Bree is covering the Count of St Germain; a suspected vampire who may even still be around today. As for food, I cooked up some Creamy Avocado Pasta and some baked tofu. Get ready for our most lusty episode yet and learn what BIG GOVERNMENT has been hiding from us for years! Get ready to be BIG MAD like me, on this our seventh episode! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!
Catch ya next week!
FB- Baking with Boos Podcast
IG- @bakingwithboos
Twitter- @BakingwBoos
Creamy ALLIGATOR PEAR Pasta
https://www.indianveggiedelight.com/creamy-avocado-pasta/?fbclid=IwAR1x-zARiwDYLsw8cnFAMR-_kKa9ZrU9HLdgrKsWmYqVr_rrBIPXYfrLx2E#wprm-recipe-container-17948
I also added some shredded mozzarella cheese to this because I was concerned my green chili, which was an Anaheim chili, would be too spicy.
Baked Tofu
I didn’t use an actual recipe for this. I just marinated and seasoned the tofu how I would want chicken to taste. After I pressed/drained my extra firm tofu, I sliced it in long slabs. Then I stuck it in a marinade of minced garlic and hickory flavored Liquid Smoke. Liquid Smoke helps add a meatier flavor to tofu. I let that sit in the fridge for an hour or so. Once that’s marinated for awhile I lined those on a greased baking sheet, seasoned them with salt, pepper and poultry seasoning and popped them in the oven on 375 for 25 minutes. BUT I should’ve cooked them at least 35-40 minutes to get the insides a little crispier. I also flipped them half way through. And as far as measurements go, I didn’t use any. I just seasoned to taste and only cooked as much tofu as I wanted. Whenever you’re satisfied with the crispness, pop them out and serve! Undercooking the tofu won’t make you sick, and overcooking will make it a little dry. But practice makes perfect!
A starting point for the Count Saint Germain rabbit hole: https://www.liveabout.com/saint-germain-the-immortal-count-2594421
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By Katie CarpenterWelcome back, Boo Crew! This week Bree is covering the Count of St Germain; a suspected vampire who may even still be around today. As for food, I cooked up some Creamy Avocado Pasta and some baked tofu. Get ready for our most lusty episode yet and learn what BIG GOVERNMENT has been hiding from us for years! Get ready to be BIG MAD like me, on this our seventh episode! As always, make sure to catch the links for our recipes and stories down below and thanks for hanging with us! If you haven’t done so already, follow us on Facebook, IG & Twitter and send us your favorite recipes or scary stories at [email protected]!
Catch ya next week!
FB- Baking with Boos Podcast
IG- @bakingwithboos
Twitter- @BakingwBoos
Creamy ALLIGATOR PEAR Pasta
https://www.indianveggiedelight.com/creamy-avocado-pasta/?fbclid=IwAR1x-zARiwDYLsw8cnFAMR-_kKa9ZrU9HLdgrKsWmYqVr_rrBIPXYfrLx2E#wprm-recipe-container-17948
I also added some shredded mozzarella cheese to this because I was concerned my green chili, which was an Anaheim chili, would be too spicy.
Baked Tofu
I didn’t use an actual recipe for this. I just marinated and seasoned the tofu how I would want chicken to taste. After I pressed/drained my extra firm tofu, I sliced it in long slabs. Then I stuck it in a marinade of minced garlic and hickory flavored Liquid Smoke. Liquid Smoke helps add a meatier flavor to tofu. I let that sit in the fridge for an hour or so. Once that’s marinated for awhile I lined those on a greased baking sheet, seasoned them with salt, pepper and poultry seasoning and popped them in the oven on 375 for 25 minutes. BUT I should’ve cooked them at least 35-40 minutes to get the insides a little crispier. I also flipped them half way through. And as far as measurements go, I didn’t use any. I just seasoned to taste and only cooked as much tofu as I wanted. Whenever you’re satisfied with the crispness, pop them out and serve! Undercooking the tofu won’t make you sick, and overcooking will make it a little dry. But practice makes perfect!
A starting point for the Count Saint Germain rabbit hole: https://www.liveabout.com/saint-germain-the-immortal-count-2594421