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theeidophusikon: A Lucid Space - Come ToJack Hardwicke 

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prettygirlfood: Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples Ingredients ½ box whole grain elbow macaroni (about 2.5 cups dry) 1 cup canned butternut squash puree ¼ cup + 2 tablespoons evaporated milk ¼ cup chicken or vegetable broth 1 oz low fat cream cheese 1 teaspoon salt ½ cup shredded cheddar cheese 1 tablespoon butter ½ cup onions, sliced thinly 1 large crispy apple, chopped or grated 4 tablespoons crumbled bacon Instructions Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon. Notes Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess. Serves 4.

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prettygirlfood: Buffalo Chicken Enchiladas 9 tortillas3 4-ounce boneless, skinless chicken breasts, cooked and shredded1 cup red enchilada sauce1/3 cup buffalo wing sauce1 cup 2% Mexican blend cheese, shredded3 oz gorgonzola cheese, crumbled2 green onions, chopped1/2 cup fresh cilantro, coarsely chopped Directions: Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/2 cup buffalo wing sauce. Set aside. Add shredded chicken to a bowl with 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the green onions and cilantro and serve. Yield: 9 enchiladas.

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foodopia: yorkshire pudding: recipe here
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