Join me on Hello Nature today where I’m sharing a recipe for Pumpkin Spice Popcorn. This sticky, sweet snack packs all the flavor pumpkin lovers enjoy! There’s a satisfying crunch of candy and saltiness of roasted peanuts. And I promise you’ll never want anything other than homemade caramel corn after trying this recipe! It’s so good! Enjoy!
Happy Halloween! No tricks here today. Just 100 percent treats! Rice Krispie Treats, that is! I made these Rice Krispie Treats a few weeks ago for my cousin’s husband’s birthday. She told me he was a big fan of marshmallow, coconut and chocolate. Right away I thought about making fancied up Rice Krispie Treats with the addition of chocolate morsels and shredded coconut. Couldn’t be bad, right? It wasn’t! Rice Krispie Treats are a classic sweet indulgence. The addition of chocolate and coconut makes them seem fancy, but they take little additional effort to make.
- 6 cups Rice Krispies
- 3 tbsp. butter
- 1 - 10oz package mini marshmallows
- 1/2 cup shredded coconut
- 1/2 cup mini chocolate morsels
- Nonstick cooking spray
- Wax paper
- Spray a 13 x 9 x 2-inch pan with cooking spray and set aside.
- In a large saucepan, melt butter over low heat.
- When butter is completely melted, add bag of marshmallows and stir consistently until melted.
- Take pan off of heat and add Rice Krispies, stirring to combine.
- Add chocolate morsels and coconut. Stir.
- Press Rice Krispie Treats into prepared pan using a rubber spatula or wooden spoon.
- Top with additional chocolate morsels and coconut.
- Using a sheet of wax paper, press chocolate morsels and coconut into Rice Krispie Treats, evening out the top.
- Allow to cool thoroughly and cut into squares.
These Rice Krispie Treats are sweet like candy, but ooey, gooey and sticky just as they should be. The mini morsels melt when mixed in, leaving a trail of chocolate throughout the cereal bars. Considering it’s Halloween, cut your Rice Krispie Treats into spooky shapes with cookie cutters. Boys and ghouls might forget about their candy buckets after eating one of these!
Enjoy and Happy Halloween!
Learn how to roast a pumpkin to make homemade pumpkin puree for all of your favorite pumpkin recipes with this simple tutorial!
With pumpkin season well under way, you may have already carved jack-o-lanterns and roasted pumpkin seeds. And you’ll probably pick up a can of pumpkin puree at the store for baking all of your Fall/Halloween/Thanksgiving goodies. Right?
The benefits of making your own pumpkin puree!
Consider the benefits of making your own pumpkin puree — it’s fresh pumpkin over canned pumpkin that has been sitting on a store shelf. There aren’t any preservatives, added ingredients or artificial colors. It’s just fresh, pumpkin-y goodness!
And it’s not as hard to make as you might think! All you need is a sugar pumpkin. Sugar pumpkins are a smaller variety of your average Halloween pumpkin perfect for baking and they’re inexpensive when they’re in season. One sugar pumpkin makes about a quart-size freezer bag’s worth of puree.
- 1 sugar pumpkin (also known as a pie pumpkin)
- Preheat oven to 350º.
- Line a baking sheet with foil and spray with cooking oil.
- While oven is heating, carefully cut your pumpkin in half.
- Scoop out guts and seeds (put seeds aside to rinse and dry for roasting).
- Place pumpkin halves flesh side down on foil.
- Bake in oven for 30 minutes.
- Cool your pumpkin on stovetop.
- When your pumpkin is cool enough to touch, scoop out flesh.
- Place pumpkin flesh in a food processor/blender and process until smooth.
- Spoon your pumpkin puree into jars and keep in fridge for immediate use or spoon into quart-size freezer bags for future use.
When you’re ready to bake with your homemade pumpkin puree, scoop it out of the bag (or container) and drain off any excess water. Consider using your homemade pumpkin puree in Pumpkin Oatmeal Muffins, Pumpkin Bars or Pumpkin White Chocolate Bread!
If you love briny, Spanish-inspired flavors, you’ll love this family favorite Spanish Chicken and Yellow Rice recipe made with shredded chicken, green olives, and capers!
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Certain recipes remind me of my mom and dad. They’re comforting and warm and often full of my favorite flavors. This Spanish Chicken and Yellow Rice is one of those recipes! Growing up, there were six of us under one roof, so plenty of mouths to feed! My mom used to make this recipe a lot for us because it’s cheap, easy, and really delicious! Like most of the things my parents cooked, this was definitely a dish that made me go in for seconds!
Ever since I was little, I’ve loved briny, salty flavors. Give me a slice of bread with some vinegar on it and I was a happy kid! A strange kid, maybe, but a happy one! As a adult, I’m all about that salt and vinegar flavor, which is probably why I love hitting up the olive bar so much (olive bar > actual bar)! This recipe has a lot of that flavor packed into one satisfying dish thanks to green olives and capers!
Spanish Chicken and Yellow Rice
This dish starts with some shredded chicken and bag of Vigo yellow rice. The chicken is boiled for 10 minutes, then set aside to cool before shredding. You could also use leftover rotisserie chicken. The yellow rice is already seasoned, so all you have to do is cook it in water. I added a little olive oil and garlic to the pan first, then cooked the rice.
When the chicken was cooled through, I shredded it up. It should easily shred apart! Once the rice was just about done, I added in the chicken, green olives, and capers. You could serve this right in the pan with shredded cheddar, sour cream and plenty of hot sauce as toppings!
How to Make Tomato Sauce with Red Beans
If I remember correctly, my mom also used to serve this recipe with a sauce. The sauce is made with a can of crushed tomatoes with capers and red beans. So while the chicken and rice was cooking, I whipped this sauce together and let it simmer on the stovetop.
Just like the rice, I started with olive oil and garlic. Then, I added in the tomatoes, red beans, capers, plus a little extra caper brine. That brine gives it such a good flavor! You won’t want to leave it out! Let it simmer while you’re making everything else and you’ll have yourself an amazing topping for your chicken and rice!
- 1 tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 2 cups water
- 1 - 8 oz. package Vigo yellow rice
- 1 tbsp. capers
- 1 cup Spanish green olives
- 2-2 1/2 cups cooked, shredded chicken
- Salt and pepper, to taste
- Optional toppings: shredded cheddar, sour cream, hot sauce, and/or tomato sauce with red beans
- Heat a large skillet over medium heat and add olive oil.
- Add the minced garlic and cook just until fragrant, about 1-2 minutes.
- Carefully pour the water into the pan and let it come to a boil.
- Add the yellow rice and stir.
- Cover the pan with a lid and lower the heat to a simmer. Cook for 20-25 minutes.
- When rice is just about done, add the capers and green olives.
- Stir in the chicken and cook just until warmed through. Season with salt and pepper.
- Serve the chicken and rice with shredded cheddar, sour cream, hot sauce, and tomato sauce with red beans, if desired.
To make the tomato sauce with red beans and capers: Heat olive oil in a sauce pan. Add a clove of minced garlic and cook until fragrant, about 1-2 minutes. Add a 15 oz. can of crushed tomatoes. Stir in a can of red kidney beans (drained) and 1 tbsp. capers, including brine. Season with salt and pepper. Bring sauce to a simmer for about 10 minutes. Then serve with the Spanish Chicken and Yellow Rice.
This recipe makes…a lot. So if you’re a family of two, like we are, expect to have a lot of leftovers. Not a bad thing, honestly! There’s no fighting over leftovers with this dish! There were enough for both of us to have for lunches. And if you end up with leftover sauce, you could always pop it in the freezer for later!
Did you make this Spanish Chicken and Yellow Rice recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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