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Firecracker Corn, Spicy Flavored Popcorn Recipe

By 30 Comments

A spicy stovetop popcorn recipe flavored with cumin, chili powder, cayenne and smoked paprika. Firecracker corn is a blast of flavor. Plus, How to cook stovetop popcorn and how to cook popcorn using a stovetop popcorn maker. It’s easy!

A bowl of homemade popcorn with spicy seasoning for how to cook stovetop popcorn

Don’t you love the smell of fresh popped popcorn? My all time favorite snack food, has been, currently is, and will always be popcorn.

What’s yours? In this post we’ll talk about a spicy seasoning for homemade popcorn and learn how to cook stovetop popcorn.

When I was growing up, a couple times a week, Dad would pop corn in his favorite stovetop popcorn maker, my mom’s deep fried chicken skillet. With a lid of course.

He’d slice an apple and some cheddar cheese and fan them out on a plate, serve up bowls of popcorn and that that would be our evening snack while watching television.

As soon as I figured out I really needed to learn, he taught me how to cook stovetop popcorn. Let’s take a look.

A bowl of stove-top homemade popcorn with spicy seasoning

How To Pop Stovetop Popcorn

Oh popcorn. How do I love thee? Let me count the ways. And please don’t let me catch you making popcorn from those microwave packets.

Popping corn on the stove top is so much easier and healthier. And you can add real butter instead of the butter flavored oils that are in those microwave packets.

All you need is popcorn kernels, a good pot with a lid, salt and butter. Stovetop popcorn is one of the tastiest and cheapest snacks around. And did I mention that it all comes together in less than 15 minutes? So here’s how to make stovetop popcorn.

I use my Le Creuset 6 quart Dutch Oven.

Perfect popcorn recipe: 3 tablespoons oil, ½ cup popcorn kernels, 1 ½ tablespoons melted butter.

  • Use a good quality heavy bottomed pan. This could be a cast iron skillet or a Le Creuset Dutch oven, or even a good quality saucepan. Just make sure it has a good fitting lid.
  • Heat that skillet over medium heat. Even the slightest hint of burnt oil will transfer that flavor to the popcorn. Not good.
  • Pour in the oil and add a couple of kernels of popcorn. Once those pop, you know you’re ready to rock and roll.
  • Add the rest of the corn kernels and remove the pan from the heat and shake the pan to coat the kernels with oil.
  • Place the pan back on the heat and cover with the lid.
  • Once the kernels start popping, shake the pan vigorously to make sure the kernels are dispersing evenly and popping evenly.
  • Once you hear the last few kernels popping, quickly remove from heat.
  • In the meantime, melt butter in microwave.
  • Transfer half the popcorn to a large bowl. Season with half the seasoning.
  • Using a dinner plate, or lid, cover the bowl and shake to distribute seasoning.
  • Add the rest of the popcorn, seasoning and butter and with the lid, or dinner plate, cover the bowl and shake again.

What Oil To Use For Popcorn

  • Canola oil is my choice for the best oil to make homemade pop corn. It’s clean taste doesn’t overwhelm the wonderful flavor of the popcorn.  
  • I also like to use Extra Virgin Olive Oil. It’s the healthiest choice .
  • You can use coconut oil like the movie theaters use. I like to use refined coconut oil, as the flavor is milder. Some think using coconut oil for popping corn is the absolute best choice.
  • Avocado Oil is another good choice. With its neutral flavor and smoking point it makes an excellent choice.

Stovetop Popcorn Popper

 Another great stove-top popcorn method is to purchase a stovetop popcorn popper like a Whirley Pop. I love, love, love mine.

I’ve included an affiliate link for your convenience. I’m a member of the Amazon Affiliate Program. If you purchase the stovetop popcorn popper, I’ll receive a small commission at no addition charge to you. Check it out.

I’ve had a Whirley Pop Popcorn Maker for years. It practically lives on my stovetop and pops a perfect batch of popcorn every single time. It turns out popcorn that’s fluffy, crispy and not chewy.

Is popcorn healthy? Pop corn is definitely one of the healthier snack options out there. Especially if you make your how homemade stovetop popcorn.

Popcorn is a whole grain, it’s gluten free and you’re getting a fair amount of fiber.

The healthy benefits of popcorn do not apply to movie theater popcorn of caramel corn.

Seasoned popcorn in a popcorn bowl

Spicy Popcorn Recipe, how to pop stovetop popcorn

I hope you give this homemade stovetop popcorn recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite flavored popcorn recipe, let me know, I’d love to give it a try.

Explore More Spicy Appetizer Recipes

And if you’re looking for more appetizer recipes, don’t miss my appetizer category. You’ll find lots of great finger food recipe ideas including the most popular on my site for Shrimp Campechana.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of homemade popcorn with spicy seasoning
Print Recipe
5 from 3 votes

Firecracker Corn, Stove Top Popcorn Recipe

Spicy Popcorn Recipe on the Stovetop. A blend of Southwestern spices to kick up your next homemade popcorn movie night.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 69kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons canola oil
  • ½ cup popcorn
  • ½ teaspoon cumin
  • ½ teaspoon chili powder a good quality blend
  • ½ teaspoon smoked paprika
  • ¼ teaspoon New Mexico Red Powder or Ancho, or Cayenne pepper
  • 1 ½ tablespoons unsalted butter

Instructions

  • Mix spices in a small bowl.
  • Melt butter in microwave, about 30 seconds.
  • Stovetop Pan Method: Use a good quality heavy bottomed pan. This could be a cast iron skillet or a Le Creuset Dutch oven, or even a good quality saucepan. Just make sure it has a good fitting lid.Heat that skillet over medium heat. Even the slightest hint of burnt oil will transfer that flavor to the popcorn. Not good. Pour in the oil and add a couple of kernels of popcorn. Once those pop, you know you're ready to rock and roll. Add the rest of the corn kernels and remove the pan from the heat and shake the pan to coat the kernels with oil. Place the pan back on the heat and cover with the lid. Once the kernels start popping, start shaking the pan vigorously to make sure the kernels are dispersing evenly and popping evenly. Once you hear the last few kernels popping, quickly remove from heat. In the meantime, melt butter in microwave.
  • WhirleyPop Stove Top Popcorn Maker Method: Over medium high heat on the stovetop, combine canola oil and popcorn in Whirly Pop Pop Corn Maker. Give it a good swirl then wait for the corn to start popping and then start turning the Whirly Pop handle. Lower heat slightly and pop corn until the last kernels are popped.
  • Remove from heat and pour half of the popcorn into a large popcorn bowl. Season with half of the seasoning mix and half the butter. Cover the bowl with a lid, or dinner plate and shake well. Add the rest of the popcorn to the bowl and pour in the remaining seasonings and butter. Cover again and shake well.

Nutrition

Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Iron: 1mg

Firecracker Spicy Corn … How to Cook Stovetop Popcorn … It’s What’s for a Snack

Chili Cook-off Award Winning Chili Recipe

By 38 Comments

Award Winning Chili Recipe. Combining Italian Sausage, Ground Pork And Ground Chuck, along with a well balanced lineup of spices, builds an unforgettable layer of flavors. This is simply the best chili recipe winner. Let’s find out why.

Serve this with my recipe for Cornbread with Creamed Corn. It’s a perfect side for this recipe.

A bowl of award winning ground beef chili served with cornbread.

What You Can Expect From This Recipe

This is what one would officially refer to as  “hauling out the big guns”.  I’m sharing my Award Winning Chili Cook Off Recipe.

My Chili Recipe won 2nd place in a large Douglas County Chili Cook-off that took place in Castle Rock, Colorado. The recipe has humble beginnings, as it’s simple base ingredients are from the recipe my Father made when I was growing up in on our farm in Kansas.

I have taken his basic recipe, made it my own by adding ingredients that most certainly weren’t on his radar 50 years ago.

Here’s what I think makes this recipe is a Chili Cook-off Winner:

  • Quality Ingredients: Our Executive Chef instructor at Culinary School always told us “Choose Quality Ingredients and then try not to mess them up” So with that advice, You’ll find three different meats in my chili, that were purchased at an upscale local specialty food and meat market. For the beef I purchased a blend of ground chuck and ground brisket. I’ve also added their house made sweet Italian sausage and their ground pork. I believe Italian sausage elevates the flavor, and interestingly enough the first place winner also included it in their recipe.
  • Beans: You’ll find Pinto beans, which are customary for chili recipes, and I’ve also added Red Kidney Beans to add a contrast in color and texture.
  • A stellar lineup of spices. I’ve probably made this recipe 50 times over the years, and each time tweaking and experimenting with the balance of spices. I use a commercial Chili Powder Seasoning and then added and built flavor around it. The final result is a nice blend, without any one over-powering element. I’m particularly proud of adding smoked paprika.
  • Complexity: Brown sugar, Red Wine and tomato paste are MVP’s for building layers of flavor.
  • Heat Level: I totally disagree that a shocking spicy heat level will win a Chili Cook-off. You need a spice level that will get your attention, but not so hot that some simply can’t eat it. I use a quality medium spice Chili Powder, and Hatch Chile Peppers.
  • A good name doesn’t hurt in a Chili Cook-off Contest, so I titled this one “We’re Not In Kansas Anymore Chili“

⭐⭐⭐⭐⭐

“My ALL TIME FAVORITE chili recipe. The Merlot makes it special.”

– Jen

Ingredients You’ll Need For The Meat

Meat and bean ingredients to make award winning chili.
  • I like Red Gold brand petite diced tomatoes. Their small size blends well for the texture of the chili.
  • Using three different meats in this chili adds depth, complexity and texture to the chili.
  • Canned Beans: Pinto and Red Kidney Beans.

Spices and Vegetables

Spices to make award winning chili.
  • I like to use Green Bell Pepper for chili as they bring a grassier flavor. Red, orange or yellow bell peppers are too sweet.
  • Chile Peppers: Purchase a can of Hatch Green Chile peppers from the Mexican food aisle at the grocery store. I choose mild or medium heat to keep the chile flavor pure.
  • Seasonings of interest. Choose your favorite commercial brand of chili powder seasoning. I prefer Mexene Chile Powder Seasoning. Smoked Paprika is my secret weapon.
  • Tomato Paste: Tomato paste is an MVP in my kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. It’s a brilliant little trick.
  • Red Wine: Choose a robust red wine. A Cabernet, Merlot or Red Blend will all work well here. No need to spend a lot of money on wine, but purchase a bottle that you’d drink.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

Cooking meat for award winning chili.
Cooking chili meat in a Dutch oven.
  1. Step 1: Cook the ground meat in a large soup pot or 7 quart Dutch oven. Salt and pepper and cook, stirring to break up until pink is just starting to leave the meat. You don’t want to brown the meat, as you want it to stay tender in texture as it cooks in the chili. Drain grease from meat, then return to skillet.
  2. Step 2: Add chopped onion, chopped bell pepper and cook, stirring until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Adding spices to meat mixture to make award winning chili.
Adding beans and tomatoes to make award winning chili.
  1. Step 3: Add chopped Hatch chile peppers and all seasonings. Stir well and simmer for two minutes to blend flavors.
  2. Step 4: Stir in wine, tomatoes, beef broth, drained beans and water. Add a little more water if you want a thinner chili. Float bay leaves on top.
Award winning chili cooked in a Dutch oven.
  1. Step 5: Cover and simmer over very low heat for at least 1 hour, stirring occasionally. Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves and it’s ready to serve.
Award Winning Chili Recipe. With pinto beans, kidney beans and lots of wonderful surprises.
  1. Step 6: To Serve: When serving at home, sprinkle with some grated cheddar and chopped cilantro, and serve with warm flour tortillas, saltine crackers, or even corn chips.

Toppings For Chili

I like to keep the toppings simple so the flavor of the chili is the star of the show. The toppings I’ve listed above are customary for me when I serve chili at home, however, here are some more ideas.

  • Chopped raw sweet, red or green onions.
  • Sour Cream.
  • Sliced raw Jalapeno peppers or pickled jalapeno peppers.
  • Tobasco or your favorite bottle of hot sauce.
  • Chopped Avocado
Can This Recipe Be Made Ahead Of Time?

Absolutely yes, and it should be. As with many soups, stews and chili’s, they taste better the next day. Letting the flavors marry overnight is a great idea.

Can This Chili Be Made In A Crock Pot?

Yes, after the meat and vegetables are cooked, the remainder of the recipe can be completed in a crock pot. Just cook on low for about 4 hours.

Storage

Store any leftovers in an air-tight container in the refrigerator for up to four days. Reheat any leftovers stove top or in the microwave.

As with most soups, chili freezes very well. Freeze in a freezer safe container for up to three months. Thaw in the refrigerator overnight before reheating.

How To Serve Your Chili At A Cook-off

Keep it super simple. Purchase some sample sized serving spoons, and sample sized serving cups. Simply top each small serving with a tortilla chip or better yet a Frito.

I’ve included Amazon links for your convenience. I’m an affiliate member and if you purchase through those links, I receive a small commission at no extra charge to you.

Award Winning Chili Recipe

Colorado Award winning chili recipe.

I hope you give this award winning chili cook off recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

I consider soups, stews and chili’s to be my specialty, so don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chili with Pork.

More Beef Chili Recipes:

The biggest reward any cook can have is hearing from fans. 

Award winning chili testimonial two children holding up a hand printed sign.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Award winning chili recipe.
Print Recipe
5 from 7 votes

Award Winning Chili Recipe

Chili Cookoff award winning chili recipe. Using ground pork, ground chuck and Italian sausage makes this one special recipe.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Soup, Stews and Chilis
Cuisine: Tex-Mex
Servings: 24 Cups
Calories: 426kcal
Author: Lea Ann Brown

Equipment

  • 1 7 Quart Dutch Oven or Crock Pot

Ingredients

  • 1 pound Ground sirloin or a mix of ground chuck and brisket. Or lean ground beef
  • 1 pound Ground pork
  • ½ pound Sweet Italian sausage
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 1 large Onion chopped. About 1.5 cups
  • 1 Green bell pepper chopped. About 1 cup
  • ¼ cup Hatch green chile peppers roasted, peeled, cleaned and chopped. Or 1-4 ounce can chopped from Mexican aisle at grocery store.
  • 8 cloves Garlic chopped. About ¼ cup
  • 4 Tablespoons Chili powder seasoning I prefer Mexene Chile Powder Seasoning
  • 3 Tablespoons Brown sugar
  • 1 Tablespoon Ground cumin
  • 2 teaspoons Smoked paprika I use regular smoked paprika rather than hot.
  • 4 Tablespoons Tomato paste
  • 1 Tablespoon Ground coriander
  • 1 Tablespoon Mexican oregano
  • 2 Bay leaves
  • 1 cup Red Wine Merlot, Cabernet or red blend
  • 28 ounce can Chopped tomatoes undrained
  • 28 ounce can Pinto beans drained and rinsed
  • 14 ounce can Kidney beans drained and rinsed
  • 14.5 ounce canned beef broth
  • ½ cup water
  • ½ cup sharp cheddar cheese shredded

Instructions

  • Heat a large Dutch oven over medium high heat stovetop. Add the ground meat, salt and pepper and cook, stirring to break up until pink is just starting to leave the meat. You don't want to brown the meat, as you want it to stay tender in texture as it cooks in the chili. Drain grease from meat.
  • Return meat to Dutch oven. Add chopped onion, chopped bell pepper and cook, stirring until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add chopped Hatch chile peppers and all seasonings. Stir well and simmer for two minutes to blend flavors.
  • Stir in wine, tomatoes, beef broth, drained beans and water. Add a little more water if you want a thinner chili. Float bay leaves on top.
  • Cover and simmer over very low heat for at least 1 hour, stirring occasionally.
  • Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
  • Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.

Notes

Tips For Success:
  • For your preferred consistency, add a bit more water if needed, or some masa to thicken.
  • Taste and adjust for flavor. You may want to add more salt. Or if you want it a little spicier, add a few shakes of hot sauce or New Mexico Red Chile Powder.
  • Don’t overcook the meat. Simply cook until the pink is starting to disappear. That will keep the texture more pleasing.

Nutrition

Serving: 1cup | Calories: 426kcal | Carbohydrates: 57g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 980mg | Potassium: 1717mg | Fiber: 16g | Sugar: 14g | Vitamin A: 735IU | Vitamin C: 52mg | Calcium: 230mg | Iron: 10mg

This recipe was first published March of 2012 and republished January of 2025 adding step by step photos.

Award Winning Chili Recipe … It’s What’s for Dinner.

How To Make Old Fashioned Pickled Beets, A Step by Step

By 83 Comments

A step by step guide on how to make Old Fashioned Pickled Beets. This is a Ball Canning Pickled Beets Recipe.A pickling and canning recipe from the Ball Canning brings old fashioned perfect balance of sweet and tart. These pickled beets are a timeless classic worth sealing in a jar.

A bowl of peeled and pickled beets.

“You can pickle a beet, but you can’t beat a pickle” My Aunt used to say that all the time.

Organic beets from farmer's market

Pickling beets has officially become a tradition for friend Greg and me. This fall was our second annual project. Last year we pickled 25 pounds of organic Colorado grown beets.

This year we were so confident in our skills we purchased 50 pounds of organic beets for canning and went to work.

I have to admit, due to precision teamwork, doubling the amount of beets really didn’t take but 30 minutes longer. It’s a five and a half hour project that produced almost 40 jars.

Basic Old Fashioned Pickled Beets Recipe, Step by Step Instructions

Sterilize lids for canning
  1. Step 1: Disinfect jars and lids.  Jars can go in the dishwasher without soap, and run through a regular cycle or a disinfect cycle. Keep the jars in the dishwasher until ready to use so they stay warm. Or, place lids and rings in a saucepan of simmering water on the stovetop for 10 minutes. Use the magnetic tool that comes with the canning set to remove them once you’re ready to use.

We pickled beets on a Sunday afternoon smack dab in the middle of a Bronco home game, complete with fighter jets roaring over the house for the National Anthem stadium flyover. We pickled beets in the midst of two adorable curious toddlers, three underfoot Yorkshire Terriers and two heckling spouses. My point … if we can do it, you can do it.

how to make pickled beets
  1. Step 2: Place beets in a large kettle and boil until tender. No need to clean or peel until after they’re cooked. Depending on size this will take about 40 minutes or longer.
  1. Step 3: . After the beets are cooked, place them in a sink full of cold water. Have several large bowls ready for the peeled and cubed beets. Once they’re cool enough to touch, peel the skins off the beets and cube them to desired size.Use a paring knife to peel and cube the beets.
  1. Pickling ingredients before vinegar and water are added. In the mean time in a large sauce pan, make the pickling solution and set aside. Add sugar, cinnamon, pickling spice and salt to a large saucepan. Add the vinegar and simmer for 15 minutes for flavors to blend and sugar to melt.
Pickled beets
  1. Pack beets into hot jars, leaving ¼-inch head space.Ladle hot liquid over beets leaving ¼ inch head space. Remove air bubbles. Place the two piece caps on the jars. Process jars 30 minutes in boiling water canner.
  2. Process jars in a canner pot with rack for easy removal.
  3. Remove jars to counter and let cool and wait for that “ping” noise to make sure jars seal.

The Outcome

We were very pleased with the outcome of flavors from last year’s recipe. We used the Ball Canning Recipe for Pickled Beets, but did tweak a couple of things.

One of Greg’s relatives suggested that instead of pouring the colorful liquid from boiled beets down the drain, to use it for the water in our pickling brine. We did and both agreed it made for a more flavorful brine. 

And as always, good quality products such as organic sugar and quality pickling spice from our local spice shop made for a delicious end product.

t’s interesting, before making my own, I used to buy a brand from a small Colorado company that used locally grown beets and thought they were the best!  Upon conducting a taste test of ours vs. theirs, I was stunned to find that the brand I used to love fell short on the flavor scale compared to our home made.

In other words, I’m impressed with this Ball pickled beets recipe…. it kicks butt with an end result of a great sweet and tangy combination. You can’t beat beets that have a slight crunch as opposed to being mushy.

How To Use Pickled Beets

Eat them straight out of the jar for a delicious snack. Or use them as part of a relish plate for any gathering.

I’ve also developed a recipe for Pickled Beet Salad with Arugula and Feta.

Pickled beets make great gifts. Give them at Christmas or keep a supply to surprise a friend with a jar … just for no reason.

Recipe For How To Make Pickled Beets

I hope you give this Old Fashioned Pickled Beets recipe and try and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

This is Blue Book Ball Canning Pickled Beets Recipe. And in my opinion the bible resource for reliable Old Fashioned canning recipes.

More Pickling Recipes

And, check out the most popular pickling recipe on my site for Best Spicy Pickles Made From Store Bought Dills. Super easy and super exciting with flavor.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Old Fashioned Pickled beets in canning jars.
Print Recipe
4.77 from 30 votes

Old Fashioned Pickled Beets

A step by step tutorial to make your own old fashioned pickled beets at home. This is a Ball Canning pickled beets recipe.
Prep Time3 hours
Cook Time2 hours 10 minutes
Total Time5 hours 10 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 6 pints
Calories: 494kcal
Author: Lea Ann Brown

Ingredients

  • 3 quarts beets about 24 small,
  • 2 cups organic sugar
  • 2 sticks cinnamon
  • 1 Tablespoon Pickling spice or pickling salt
  • 1 ½ teaspoon salt
  • 3 ½ Cups vinegar
  • 1 ½ Cups water from the boiled beets or plain water

Instructions

  • Disinfect jars and lids.  Jars can go in the dishwasher without soap, and run through a regular cycle or a disinfect cycle. Keep the jars in the dishwasher until ready to use so they stay warm. Or, place lids and rings in a saucepan of simmering water on the stovetop for 10 minutes. Use the magnetic tool that comes with the canning set to remove them once you're ready to use.
  • Place beets in a large kettle and boil until tender. No need to clean or peel until after they're cooked. Depending on size this will take about 40 minutes or longer.
  • After the beets are cooked, place them in a sink full of cold water. Have several large bowls ready for the peeled and cubed beets. Once they're cool enough to touch, use a paring knife to peel the skins off the beets and cube them to desired size.
  • For The Pickling Liquid: Combine all ingredients excepts beets in a large sauce pan. Bring mixture to a boil; reduce heat. Simmer 15 minutes. Remove cinnamon sticks.
  • Pack beets into hot jars, leaving ¼-inch head space.Ladle hot liquid over beets leaving ¼ inch head space. Remove air bubbles. Adjust two-piece caps onto the jars. Process jars 30 minutes in boiling water canner.
  • Remove jars to counter and let cool and wait for that "ping" noise to make sure jars seal.

Notes

This recipe makes around 6 pints.
Tips For Success:
  • Use wide mouth jars.
  • Use a good quality pickling spice from a spice shop.
  • We used organic sugar purchased from Costco and organic beets from a Colorado farmer. Not necessary to use organic, but we have made it part of our tradition.
  • This recipe can easily. be doubled with adding just a short amount of total time to the process.

Nutrition

Calories: 494kcal | Carbohydrates: 114g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 955mg | Potassium: 1548mg | Fiber: 14g | Sugar: 99g | Vitamin A: 156IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 4mg

How to Make Pickled Beets …It’s What’s for a Project.

Scrambled Eggs with Cream, Rosemary and Capers

By 37 Comments

Scrambled eggs with cream to the rescue. Tired of overcooked rubbery scrambled eggs, try this method. Eggs are mixed with half and cream and cooked low and slow for a smooth custard texture. Add rosemary and capers for a delightful savory breakfast.

Serve these scrambled eggs with Fried Potatoes and Ham (Country Potatoes) for a hearty breakfast.

Scrambled eggs with capers served with toast and fresh berries

I’m of the opinion that most people, and yes this means restaurants, overcook scrambled eggs. How many times have you ordered scrambled eggs only to receive a somewhat rubbery dry experience.

I blame the pan … and the operator behind that pan. And I feel everyone should learn to recognize soft scrambled eggs.

What Are Soft Scrambled Eggs

Soft scrambled eggs are eggs that are starting to curdle and still show some signs of uncooked egg. They look a little wet. In other words, they’re not quite “set”.

But as soon as you remove the pan from the heat, fold the eggs a couple of times, the heat retained in the pan will continue to cook those eggs. Give it a try.

Low heat is also a factor in creating smooth creamy scrambled eggs. And with this recipe, we’re really talking low heat. Let’s take a look.

Scrambled Eggs with Cream

For this Scrambled Eggs with Cream recipe, we’re taking low and slow to a whole new level. 20 minutes low and slow to be exact.

This recipe calls for ¼ cup of cream or half and half, creating a custard type situation. Here’s how it works.

  • In a medium bowl, whisk together 4 eggs and ¼ cup of cream.
  • Stir in capers and rosemary.
  • Heat an omelet pan over medium high heat. A lower burner works best here as opposed to a power burner that puts out a large amount of heat.
  • Add 1 tablespoon of unsalted butter to the pan.
  • When the butter is melted and sizzling, add the eggs.
  • Let the eggs sit on this higher heat for about 1 minute. Or until the eggs show a slight sign of setting around the edges.
  • Reduce the burner heat to its lowest setting and let the eggs steep into a creamy goodness.
  • This may take 20 minutes.
  • Only stir the eggs about three times. And don’t really stir them. Using a spatula, very gently push the eggs around in a bull-dozer motion.
  • Once the eggs show a small amount of uncooked liquid on the top, remove them from the heat.
  • With your spatula, gently fold the eggs over on themselves just a couple of time.
  • Sprinkle with fine grated Parmesan Cheese.
  • Serve immediately.

Recipe For Scrambled Eggs with Cream

I hope you give this creamy scrambled eggs recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience.

And if you have a scrambled egg flavor combination that you think would work well for these creamy scrambled eggs, let me know, I’d love to give it a try.

More Scrambled Eggs Recipes

And if you’re breakfast people like we are, you won’t want to miss my Breakfast Category. You’ll find a ton of great ideas. Including the most popular breakfast recipe on my site, Breakfast Burrito with Green Chili Sauce.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Scrambled eggs with capers served with toast and fresh berries
Print Recipe
5 from 3 votes

Scrambled Eggs with Cream Rosemary and Capers

This slow cooking method results in a moist almost custard like finish for creamy scrambled Eggs.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast Recipes
Cuisine: Mediterranean
Servings: 2
Calories: 253kcal
Author: Lea Ann Brown

Equipment

  • Omelet Pan

Ingredients

  • 4 large Eggs
  • ¼ Cup Half and Half or milk, or cream
  • 1 Tablespoon Butter
  • 1 Tablespoon Capers drained and rinsed
  • ½ teaspoon Fresh Rosemary chopped
  • Salt and pepper to taste
  • Parmesan cheese grated

Instructions

  • In a bowl whisk together the eggs and the milk.
  • Add in the capers and rosemary.
  • In a non-stick omelette pan heat the butter until sizzling. Pour in the egg mixture. Let the eggs sit at this temperature for about a minute, or until you can see they're starting to set around the edges. Turn down the burner to as low as the heat will go.
  • Let the mixture slowly turn into a custard like consistency, only stirring a few times. It should take about 20 minutes to set up. When stirring, use a spatula and slowly move the eggs in a bull-dozer type motion.
  • When the eggs, are almost set, remove pan from heat and very very gently move the eggs around with the spatula. Let them sit for about 30 seconds.
  • Top with grated Romano cheese and serve immediately.

Nutrition

Calories: 253kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 448mg | Sodium: 334mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Calcium: 95mg | Iron: 2mg

Scrambled Eggs with Rosemary and Capers … They’re What’s for Breakfast.

Freezer Salsa With Fresh Vegetables, Flavor That Lasts

By 41 Comments

Capture the taste of Summer, no canning required! This Freezer Salsa is an easy way to bottle up garden fresh flavors. This salsa is zesty, vibrant, and just right spicy. Tortilla chips never had it so good. Make a few jars now and enjoy the warmth of Summer salsa all Winter long.

Freezer salsa in a Mexican bowl surrounded by blue and white corn chips.

I can’t think of a better way to preserve some of Summer’s fresh harvest than a stash of Freezer Salsa. Especially when you’ve got an over supply of fresh garden tomatoes.

Having containers of this fresh frozen salsa is such a convenience when the salsa craving hits. And if you’re a chips and salsa fan like us, you’ll appreciate the fresh flavor this recipe delivers.

Freezer salsa using fresh garden vegetables is much easier than canning, and with a quick cook time, will last longer than uncooked fresh salsa stored in the refrigerator.

What We Love About This Freezer Salsa

  • My recipe uses only fresh ingredients, no canned soups and unlike jars of store purchased, it’s preservative free.
  • There’s no canning involved. Simply simmer the salsa stove top and once cooled, transfer to freezer containers.
  • Use your food processor: I’ll show you how to use your food processor to make quick work of chopping vegetables.
  • I like my secret ingredient of Smoked Paprika. It adds a depth of smoky flavor that sends this recipe over the top.
  • Spicy: As written, this recipe is naturally spicy. But the beauty of any salsa is the ability to customize ingredients to suit your heat tolerance.
  • This freezer salsa retains it’s fresh flavors.

I believe you’ll find my combination of ingredients well balance and very appealing. And how wonderful to open a jar that you’d think had just been freshly made minutes ago. Especially when that snow if flying – it’s a treat.

Ingredients You’ll Need

Ingredients to make freezer salsa.
  • Fresh Tomatoes: This salsa recipe was designed to take advantage of fresh sweet Summer tomatoes.
  • Peppers: Fresh Red Bell Pepper, Habanero Pepper and Jalapeno Peppers
  • Seasonings: New Mexico Red Chile Powder, Mexican Oregano, Smoked Paprika

Ingredient Substitutions

  • Tomatoes: If you want to use canned tomatoes, please choose Pomi Brand. Pomi whole tomatoes are packed in a rich thick red sauce. Any other brand may cause this salsa to be too thin and watery, even if drained.
  • Peppers: I always reach for a red bell pepper for it’s sweet flavor quality. You can choose a yellow or orange bell peppers as a substitute.
  • Chile Powder: Please choose a single blend chile powder, rather than a chili (with an “i) powder. Chili powder is a combination of flavors designed to flavor Tex-Mex Style Chili Soups. If you can’t find New Mexico Red chile powder, substitute Ancho Chile Powder.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions

Vegetables in a food processor to make Freezer Salsa.
Vegetables chopped in a food processor to make freezer salsa.
  1. Step 1: Chop The Vegetables: Place whole peeled garlic, chopped onion, red bell pepper, jalapeno peppers, and habanero in the food processor. and pulse 15 pulses until cut into small chunk.
  1. Step 2: Use the pulse feature and count out 15 pulses. This will cup the vegetables into small pieces, you don’t want to pulverize them. Place the vegetables into a large sauce pan. My 3-quart Le Creuset works great.
Chopping tomatoes and cilantro in a food processor to make freezer salsa.
Chopped tomatoes and cilantro in a food processor to make freezer salsa.
  1. Step 3: Place quartered tomatoes and cilantro in the food processor.
  1. Step 4: Blend the tomatoes and cilantro until almost smooth. I like to leave it a little chunky.
Cooking Freezer Salsa in a Dutch Oven.
Freezer salsa in canning jars.
  1. Step 5: Place the tomato mixture and chopped vegetables in a Dutch Oven. Simmer for 15 minutes.
  1. Step 6: Let the salsa cool completely to room temperature. Spoon into canning jars and place in the freezer.

Tips For Success

  • Cilantro: Unlike fresh parsley, whose stems are bitter with flavor, there’s no need to separate cilantro leaves from stems. The stems have the same cilantro-y flavor as the leaves. I do however, snap off some of the larger tougher stems.
  • Canning Jars: Leave 1″ head space in each jar. The salsa will expand once it freezes. Not leaving enough space in the jar may cause the jar to break.
  • Don’t skip the cooking process. Trying to freeze an uncooked pico de gallo style salsa creates compromised texture.

How To Serve Freezer Salsa

Freezer salsa served with a mix of blue and yellow corn tortillas.

As you can see, the possibilities are endless.

How To Freeze Garden Salsa

I like to use canning jars because they fit well on shelves of the freezer door. And because I have a good supply of them from my canning days. Here are some other tips:

  • If using canning jars, use half pint wide mouth jars. It’s nice to have smaller amounts to pull out of the freezer.
  • Sterilize the jars before use. I just run them through the dishwasher.
  • You can also use freezer safe zip lock style bags. Quart size work well. Just stand them up, spoon in the salsa, then squeeze the sides to push out the air. Once you are confident they’re sealed well, lay them flat to maximize freezer space.
  • Freezer safe meal prep plastic storage containers are also a good option here.
  • Freezer salsa will last in the freezer for up to 3 months. Thaw overnight in the refrigerator then grab your favorite chips and dig in.

Questions You May Have

Can I Double This Recipe?

Absolutely yes. If you have a 6 – 7 quart Dutch Oven, you can double, triple or even quadruple this recipe. Or if using a smaller pan, cook the salsa in batches.

How Can I Make This Less Spicy?

As written, this salsa recipe has a good sized kick of heat, even with the jalapenos deveined and seeds removed. Omit the habanero pepper, and switch out the New Mexico Chile Powder for regular paprika.

How Can I Thicken This Salsa?

If you’ve followed my directions and kept the vegetables chunky, this salsa won’t need much thickening. I’ve seen some freezer salsa recipe instruct to add canned tomato soup to thicken. But in my opinion a better option is Tomato Paste. It’s an MVP in the kitchen, not only by adding a deep rich layer of flavor, but it’s thick consistency will firm up this salsa (if needed). You can also use a paste style tomato, such as Roma Tomatoes. They offer a thick flesh without much juice.

Easy Homemade Freezer Salsa

Freezer salsa in canning jars.

I hope you give this freezer salsa recipe with fresh tomatoes a try. Using a food processor makes this such an easy project.

And if you have a favorite homemade salsa recipe for canning, let me know, I’d love to give it a try.

More Homemade Salsa Recipes

And don’t miss my recipe for Essential Restaurant Style Salsa. Made with canned tomatoes, this is an easy recipe that will remind you of your favorite Mexican Restaurant.

And Don’t miss my Category for Mexican Food Recipes. You’ll find lots of great ideas to warm up any Fiesta. Including the most popular on my site for New Mexico Style Stacked Enchiladas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Freezer Salsa in a bowl surrounded by blue and white corn tortilla chips.
Print Recipe
4.50 from 4 votes

Freezer Salsa

Capture the taste of Summer, no canning required! This Freezer Salsa is an easy way to bottle up garden fresh flavors.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 3 pints
Calories: 234kcal
Author: Lea Ann Brown

Ingredients

  • ½ bunch Cilantro
  • 3 Pounds Fresh tomatoes quartered
  • 2 clove Garlic Peeled
  • 1 whole Sweet onion Peeled, rough chopped
  • 1 whole Red bell pepper Rough chopped
  • 5 Jalapeno peppers seed and veins removed and chopped
  • 1 Habanero pepper stem and top removed
  • ½ to 1 teaspoon New Mexico Red Chile powder Per heat tolerance. Or ancho chile powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Mexican oregano dried
  • 3 Tablespoons Extra Virgin Olive oil
  • 1 whole Lime juiced
  • ¼ cup Seasoned rice vinegar

Instructions

  • Use a paring knife to remove the core of the tomatoes. Cut into quarters. Place tomatoes and cilantro into a food processor. Blend until barely chunky. Place the tomato mixture in a Dutch oven.
  • Place whole peeled garlic, chopped onion, red bell pepper, jalapeno peppers, and habanero in the food processor and pulse 15 pulses until cut into small chunk. Add the vegetables to the Dutch oven.
  • Add seasonings, oil and vinegar and stir well to blend. Bring to a simmer and cook for 15 minutes.
  • Let salsa cool completely and place in jars that have been run through a dishwasher. Leave 1 inch space from top of jar. Place lid on jars and place in freezer.

Nutrition

Calories: 234kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 31mg | Potassium: 871mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4092IU | Vitamin C: 123mg | Calcium: 61mg | Iron: 2mg

Freezer Salsa … It’s What For Tortilla Chips