Living La Vida Holoka


Pumpkin, Kale, and Chicken Enchiladas

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Give enchilada night a fun, fall spin with these Pumpkin, Kale, and Chicken Enchiladas. It’s an easy weeknight dish made with pumpkin puree, salsa, kale, and shredded chicken!

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Halloween may be over, but pumpkin season is still going strong!  As a total foodie, I always like to experiment in the kitchen and try new flavor combinations.  I’m 100 percent, all about pumpkin everything this time of year.  It’s pretty much the reason I hoard cans of pumpkin puree in our cabinet!

Even though I primarily use our pumpkin puree for baked goods, I’ve decided to branch out a bit and try more savory and out-of-the-box pumpkin dishes this year.  So when I saw a recipe for Quick Pumpkin & Kale Enchiladas in a recent supermarket flyer, I knew I had to try them!


I love pumpkin, I love kale, and I love enchiladas!  I was pretty much sold!  That’s until I started reading through the recipe.  It was all well and good until I got to the part about pulsing up walnuts to make a filling. Walnuts in enchiladas?  Nope!  I’ll leave them for my pumpkin bread and muffins.  But not my enchiladas!

Apparently after a little Googling, I found that walnuts are a common ingredient in some enchilada recipes, but not for this girl!  Instead, I made a filling with shredded chicken, kale, and a sauce made with pumpkin, salsa, and a little garlic.  Simple, but all the flavor you would want in enchiladas with a tasty fall spin!



Honestly, if you’re not a big pumpkin lover, you would hardly be able to tell that there’s pumpkin in this recipe.  Okay.  Maybe I lie.  The pumpkin does give the enchilada sauce a creamier texture and there is a slight hint of pumpkin flavor.  But it’s nothing overwhelming!

Half of the pumpkin sauce gets added to the chicken and kale filling.  The other half is saved to spread on top of the enchiladas.  Then, the enchiladas get baked until bubbly and served!

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Pumpkin, Kale, and Chicken Enchiladas

Pumpkin, Kale, and Chicken Enchiladas

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • 1 small bunch kale, cleaned with ribs and stems removed
  • 2 cloves garlic, minced
  • 15 oz can pumpkin puree, divided in half
  • 1 cup vegetable or chicken broth, divided in half
  • 16 oz. mild chunky salsa, divided in half
  • 6 flour tortillas
  • Optional: queso fresco, fresh cilantro

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a medium pot of water to a boil over medium-high heat.
  3. Add chicken and season with salt. Cover and reduce heat to medium.
  4. Let the pot simmer until chicken is cooked completely through, about 10 minutes.
  5. Drain water from the pot and allow chicken to cool. Then, shred with two forks and set aside.
  6. Heat olive oil in a large pan over medium heat.
  7. Add the kale and cook until wilted. Then, add the garlic and cook until fragrant, about 1 minute.
  8. Carefully pour in half of the pumpkin, broth, and salsa and cook, stirring, for about 5 minutes.
  9. Stir in the shredded chicken and begin filling the tortillas. Roll the tortillas up and place seam-side down in a 9"x13" dish.
  10. In the same saucepan, add the other half of the pumpkin, broth, and salsa. Bring it to a boil, then lower the heat.
  11. Spoon the sauce over the top of the enchiladas. Cover the enchiladas with foil and bake for 20 minutes.
  12. Allow enchiladas to cool slightly. Then, top with queso fresco and fresh cilantro, if desired.
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Recipe notes:
  • I boiled the chicken and shredded it up to use in my filling.  You could totally skip the step by using leftover chicken or even a rotisserie chicken (one of my favorite cooking cheats!)
  • Use whatever tortillas you like.  I used a low carb brand and they worked out just fine. 
  • The original enchiladas recipe didn’t call for cheese, but your girl likes cheese so I sprinkled some queso fresco on top .
  • I garnished the enchiladas with little fresh cilantro.  But if you dislike cilantro, sprinkle a little chopped jalapeño or green bell pepper on top for an extra dose of color (and heat)!


My sister and I had these for lunch one day during the last leg of her wedding preparations.  We each devoured two enchiladas.  Then, my mom ended up wanting some, so I sent the last two home to her.  That dish of enchiladas was gone!  So good and I can’t wait to make them again!  

Did you try these Pumpkin, Kale, and Chicken Enchiladas? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Soft and Chewy Pumpkin Chocolate Chip Cookies

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #ChewyCookies

These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate mashup of classic chocolate chip cookies and fall flavors with a “fresh from the oven” texture!


There’s nothing like a cool, fall day and the smell of something warm and sweet baking in the oven! Fall is the return of so many of my favorite things, including baking season and, of course, pumpkin season!

I love whipping up baked goodies in the fall, but I’m not the best baker in the world (I seriously have so much to learn from my mother, the ace baker in the family). I’m not horrible, but I haven’t found a recipe that I can absolutely nail. My baked goods are usually just a little “off.” My cakes are a touch too dry and my cookies always seem to be a little too dark on the bottom.

Well, I definitely did something right with this cookie recipe because I nailed it! These Soft and Chewy Pumpkin Chocolate Chip Cookies are the ultimate fall cookie! Think: classic chocolate chip cookie with just the right amount of pumpkin goodness and a soft and chewy texture!


The recipe starts off like a traditional chocolate chip cookie recipe – butter, sugar, eggs, vanilla, flour, and all of that good stuff. But then the magic happens! I added in some pumpkin puree and pumpkin pie spice to give these cookies a dose of fall flavor.

But the real secret to making the chewiest, best-tasting chocolate chip cookies ever is using Karo® Corn Syrup! Up until now, I basically kept Karo® Corn Syrup on hand to use in my husband’s favorite Chocolate Pecan Pie. That’s all changed thanks to this cookie recipe!


When it comes to cookies, I prefer them soft and chewy instead of crispy. You’ll usually find me sneaking a few cookies from the baking sheets when they’re fresh out of the oven! Karo® Corn Syrup keeps cookies soft and chewy for that “fresh from the oven” flavor in every delicious bite! It’s a great ingredient to keep on hand for your fall recipes.

These cookies aren’t just a perfect mashup of chocolate chips and pumpkin. They’re a drop style cookie, so they’re super easy to make, too! Just mix up all of the ingredients, then drop spoonfuls of cookie dough onto baking sheets, and bake until they’re fluffy and slightly golden!

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Soft and Chewy Pumpkin Chocolate Chip Cookies

Soft and Chewy Pumpkin Chocolate Chip Cookies

Ingredients

  • 4 oz. stick unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup light Karo® Corn Syrup
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1/2 cup 100% pumpkin puree
  • 2 1/2 cup all-purpose flour
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup chocolate chip morsels

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, beat the butter and sugar together until fluffy.
  3. Then, add in the Karo® Corn Syrup, egg, vanilla extract, and pumpkin puree.
  4. Gradually add the flour into the mixture. Then, mix in the pumpkin pie spice, baking soda, and salt.
  5. Stir in the chocolate chips.
  6. Drop tablespoonfuls of cookie dough onto the baking sheets.
  7. Bake the cookies for 11-13 minutes, or until they're puffed up and slightly golden brown around the edges.
  8. Allow to cool for a couple minutes. Then, transfer to wire racks to cool completely.
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Did you know that Karo® Corn Syrup is the leading corn syrup brand with over 100 years of quality and trust over multiple generations? It’s now my favorite ingredient to sneak into cookie recipes for that perfect soft and chewy texture! Grab a bottle the next time you’re at the grocery store for all of your fall baking!

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If you like this recipe, you might enjoy these sweet treats as well:

Pumpkin Pie Dessert Hummus

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

If a slice of pumpkin pie is your favorite dessert, you’ll love dipping into this Pumpkin Pie Dessert Hummus that tastes just like the real thing without the guilt!


Happy October!  It’s officially my favorite time of year!  I am a huge fan of Halloween and – don’t tell Santa – but I think I actually enjoy it a little more than Christmas!  Of course, October also means that it’s a constant celebration from now until the New Year.  And it’s one of the best times out of the year to get creative with projects and recipes!

This month on the blog, I’m getting ready to share all kinds of out-of-the-box pumpkin recipes that go beyond baked goods, as well as some spooky good treats that won’t give you a sugar rush!  It all starts today with an amazing dessert hummus recipe that tastes just like pumpkin pie!


Have you tried dessert hummus yet? I’m a big fan of hummus, but I was a little wary about trying sweeter versions.  I mean, the base is chickpeas!  It just seemed like too much of that flavor would cut through the sweetness and you’d end up with some weird, beany aftertaste.  Well, this recipe certainly proved me wrong on that and now I want to try so many other dessert hummus recipes!

As a pumpkin fanatic, I pretty much make sure that I try all of the limited edition pumpkin goodies that hit stores this time of year.  While I was scrolling through my Facebook feed the other day, I came across an ad for pumpkin pie hummus.  What?!?  My hesitation to try dessert hummus dropped right then and there.  

A healthier way to enjoy pumpkin pie this fall!

 
But instead of grabbing a container at the store, I decided to try making my own version of pumpkin pie hummus. I honestly wasn’t expecting it to be this good!  First of all, it tastes just like pumpkin pie filling!  You know how pumpkin pie filling is smooth and creamy, but slightly thick in texture?  Yup!  This dessert hummus is legit!

Best of all, it’s 100 percent healthy!  It’s guilt-free pie.  Well, without the crust.  And it’s made with simple ingredients, low sugar, and pure pumpkin goodness!  

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Pumpkin Pie Dessert Hummus

Pumpkin Pie Dessert Hummus

Ingredients

  • 15 oz. can chickpeas, rinsed and drained
  • 1 1/4 cup pumpkin puree
  • 1/4 cup honey
  • 2 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. stevia
  • 1 vanilla bean, scraped
  • Pinch of salt
  • Serving suggestions: cut fruit, graham crackers, pie crust pieces

Instructions

  1. In a food processor, or blender, pulse the chickpeas, pumpkin puree, and honey until smooth.
  2. Add the pumpkin pie spice, stevia, vanilla bean, and salt and blend until incorporated.
  3. Spoon hummus into a bowl and serve with fruit, graham crackers, or pie crust pieces.
  4. Store in an airtight container in the fridge for 3-5 days.
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The day I made this hummus, I told my sister to come over during her lunch break and try it.  We both agreed that we could eat it with a spoon.  Instead, I had cut up strawberries, pears, and apples to dip into it. If you’re not all that worried about keeping this dessert hummus on the healthier side, go ahead and dip into it with cinnamon graham crackers, marshmallows, or even pie crust pieces!  

If you’re making this Pumpkin Pie Dessert Hummus recipe, make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this hummus recipe, you might enjoy these as well:

Thai Coconut Pumpkin Soup

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

The exotic flavors of Thai cuisine inspired this Thai Coconut Pumpkin Soup.  It’s a creamy, spicy, super flavorful soup that’s sure to become a fall favorite among pumpkin lovers!


The weather has been such a tease lately.  I’ve been waiting for summer to end since it basically began this year (the older I get, the more I can’t stand the heat and humidity).  Unfortunately, September has been a tricky little month here in Jersey.  Just when you think summer’s over and it’s time to pull out our sweaters and boots, we get hit with warm, summer-like temps again. Now that it’s October, maybe we can finally start to cool off for good!

Still, those September fall teasers whisked me back into some of my cool weather routines – a cup of tea at night, a hoodie in the morning, and craving the return of soup season.  Sitting down to a bowl of soup is probably one of my favorite things about fall and winter.  Soup is comforting, warm, and a great way to play around with different flavors.  


Since it’s also pumpkin season again, I decided to make a soup recipe that’s been on my list to make for quite some time – Thai Coconut Pumpkin Soup.  I love Thai food!  It’s full of so many different sweet and spicy flavors.  So I inspiration from took those flavors and incorporated them into a creamy pumpkin soup that’s perfect for this time of year.  

Most Thai pumpkin soup recipes I’ve seen have red curry paste in them.  I am not a big fan of curry, so I left it out.  Instead, I added some red chili peppers instead and it was the perfect substitution!  Not too spicy, but it packs enough flavor to balance out the sweetness of the coconut milk.

Instead of pouring the soup into a blender, I let it cool slightly.  Then, I used my hand blender to blend it up right in my Dutch oven for easy clean up!

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Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp. ginger, grated
  • 2 tsp. red chili paste
  • 1 tbsp. fresh cilantro, chopped
  • 1 stalk lemongrass, torn into pieces
  • 15 oz. can pure pumpkin puree
  • 2 cups vegetable broth
  • 1 small lime, juiced
  • 13.66 oz. can lite coconut milk (leave a little aside to garnish)
  • Garnish: fresh cilantro, sliced chili pepper, pumpkin seeds

Instructions

  1. Heat olive oil in a Dutch oven, or large pot.
  2. Add the onion and garlic to the pot. Cook until the onion has softened.
  3. Then, add in the ginger and red chili paste, cooking for about a minute.
  4. Add the cilantro and lemongrass. Then, stir in the pumpkin puree, vegetable broth, and lime juice.
  5. Bring the pot to a boil, then lower it to a simmer, letting it cook for 30 minutes.
  6. Allow the soup to cool down a bit, then use a hand blender to blend the soup.
  7. Once the soup is blended, stir in the coconut milk and allow the soup to simmer again for about 15 more minutes.
  8. Spoon soup into bowls. Drizzle coconut milk over the soup. Then, top with fresh cilantro, sliced chili pepper, and pumpkin seeds.
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Recipe notes:
  • Not a fan of spice?  Cut the chili paste down to 1 tsp. or omit it completely.  This soup packs enough flavor that you’ll still find it to be ridiculously delicious!
  • If you want to make this soup ahead of time and freeze it, don’t add the coconut milk to the recipe.  Stir it in when you reheat the soup.
  • Think cilantro tastes like soap?  Try using Thai basil instead. These small basil leaves add a really nice flavor to dishes.
  • Want to skip the canned pumpkin and make your own pumpkin puree?  Learn how to roast a pumpkin for homemade puree here!


This soup recipe made four generous bowls of soup, which my sister and I devoured ourselves over lunch.  IT’S THAT GOOD!  Next time I make this – because I’ll probably be making this a lot – I’m definitely doubling the recipe!

Did you make this recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this soup recipe, you might enjoy these as well:


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