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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. A pickling and canning recipe from the Ball Canning Guide makes these the best pickled beets recipe. A picklin’ and cannin’ extravaganza.

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.

Creamy Scrambled Eggs with Rosemary and Capers

By 37 Comments

Creamy scrambled eggs to the rescue. Tired of overcooked rubbery scrambled eggs, try this method. Eggs are mixed with half and half 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.

Slow Cooked Scrambled Eggs

For this Scrambled Eggs with Rosemary 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 or half and half. I like half and half for this recipe.
  • 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 Custard-y Creamy Scrambled Eggs with Rosemary and Capers

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

Slow Cooked Creamy Scrambled Eggs with 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

Mexican Orange Chile Brownies

By 48 Comments

Orange Chili Brownies are a super easy Mexican brownie recipe using a box mix, then adding some chili spice and citrus oil. The result is a brownie that’s over the top delicious.

Orange chocolate brownies with chile powder sprinkled on top.

My Best Brownie Recipe

Aside from a batch  I made in the 60’s, this is hands down my best brownie creation ever.

Every single time I make these brownies, I’m asked for the recipe. And for any cook, that’s the ultimate compliment.

And I’m very glad to share it, as its simple recipe, using store purchased items. All you need are a few specialty items and a warm oven, then share the love.

Mexican Brownies

To Share A Recipe Or Not To Share A Recipe

You happily share recipes don’t you? 

But haven’t we all run into someone who simply refuses? Someone that replies “no” so quickly that it literally stops you in your tracks? And even the slightest attempts to negotiate fail?

Years, ago, there was the incident of co-worker, who brought in some of the best green chili I’ve ever tasted. An impressive combination of Mexican flavors, she refused to share the recipe. After days and days of  hounding, I obtained most of the ingredients and then spent years perfecting the recipe.

And then there was the case of our Office Manager, and her homemade Honey Mustard. Hands down, the BEST Honey Mustard I’ve ever tasted. It’s perfect addition of spicy heat had me clamoring for the recipe only to hear “I don’t share the recipe.”  I spent the next few hours guessing ingredients, each guess greeted with a “smug smile and a “no.”  I could tell that even if I guessed right, she was still going to say “no.”  I’ll never get that recipe.

With all that said, I’m going to step down off my brownie box share this recipe. After many test batches, I unveiled the brownies back in August at my Summer Tapas Party. After reading my post and recipes about the party, one of the attendees sent an email which simply read “What about the f#*@*#* brownies?  🙂 

How To Make These Mexican Chili Brownies

Even as a Culinary School Graduate, I’d like to make it clear that I’m offering no apologies for using a box mix for this recipe. I have found that Ghirardelli triple chocolate brownie mix is delightfully delicious. It’s a perfect blend of rich deep chocolate and smooth texture. The high altitude instructions on the box turns out a perfect Colorado brownie.

You can purchase this mix at Costco and the Double Chocolate Mix works well too, and I’ve found this at King Soopers. I’ve not been able to locate the triple chocolate mix anywhere but Costco.

My additions are simple. Orange Oil. Boyajian is the brand I love. So many flavors, so many uses. They make great vinaigrettes. The pure orange oil is my secret ingredient for these brownies.

My next secret weapon is to sprinkle the top of the brownies with Klass Chilito Chili Powder Seasoning (formerly known as Znax2go), a salt and chile powder mixture and you’ve got a good combination of flavors. It can be purchased at Mexican markets or online. It’s a product that makes fruit (like mango slices) sing and it brings these brownies to a whole new level.

And I need to make it clear that Boyajian, Ghirardelli and Klass have not paid me nor provided me with free product to mention their products.

Affectionately referred to as “Fist Fight Brownies”, I’m officially sharing the recipe. Let’s take a look.

Mexican Orange Chili Brownies Recipe

I hope you give these orange chili brownies a try. Beautiful rich chocolate is enhanced with a tad of orange flavor and spiced up with a salty spicy chili topping. ‘They’re easy and they’re flat out fun.

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

More Mexican Chocolate Dessert Recipe

And if you’re looking for more dessert recipe ideas, don’t miss my Dessert Category. You’ll find some fun sweet tooth recipes, like this one for Mexican Jello, Gelatina con Tres Leches.

Orange Chile Mexican Brownies
Print Recipe
4.84 from 6 votes

Chocolate Orange Chili Brownies

Orange Chili Brownies are a super easy brownie recipe using a box mix, then adding some chili spice and citrus oil. The result is a brownie that's over the top delicious.
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: Mexican
Servings: 12
Calories: 33kcal
Author: Lea Ann Brown

Ingredients

  • 1 package Ghirardelli Triple Chocolate Brownie Mix 18 ounces. Follow directions
  • 1 ½ teaspoons Boyajian Pure Orange Oil or 1 Tablespoon orange zest
  • ½ cup chopped pecans
  • 2 teaspoons Klass Chili Powder Seasoning formerly Znax 2go

Instructions

  • Prepare brownies mix according to the instructions on the box.
  • To the mixture add the Boyajian Orange Oil and the chopped pecans.
  • Blend and bake according to instructions on the box.
  • Remove from oven. While still hot liberally sprinkle on the chili seasoning mix.
  • Gently press the powder onto the top of the brownies.
  • Let cool then cut into squares and serve.

Nutrition

Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Calcium: 3mg | Iron: 1mg

Mexican Orange Chili Brownies …They’re What’s for A Mexican Dessert

Crispy Braised Chicken Thighs with Potatoes and Olives

By 49 Comments

Cast Iron Skillet Chicken Thighs with potatoes are seared crispy, then finished in the The result is chicken thighs with potatoes that are tender and juicy on the inside and bursting with beautiful fresh lemony flavor.

Cast iron skillet braised chicken thighs with potatoes and olives in a broth

Oven Roasted Chicken Thighs and Potatoes

You all know how much we love juicy braised chicken recipes here on the Ranch. And one of our favorites is this recipe for Yucatan Roasted Chicken Breast. But if given the choice, my preference is to select chicken thighs.

  • They’re so forgiving and less likely to dry out.
  • It seems you simply can’t over cook them.
  • Dark meat is juicier with more flavor.
  • And please, bone in, skin on for the most delicious results

And roast chicken thighs with potatoes and you’ve got a meal everyone will love and devour. Every ingredient in this meal comes together so wonderfully, and every ingredient ends up tasting better that if cooked by themselves.

It’s a beautiful combination.

Yukon gold potatoes, chicken thighs, olives cooking in a cast iron skillet

Cast Iron Skillet Chicken Thighs

With a cast iron skillet as your partner, you can’t go wrong. And that skillet didn’t fail me for this easy one pan chicken dinner.

This roasted chicken with potatoes fell right into this category.

Your cast iron skillet will do most of the work for you, but let’s take a look about how to make sure those chicken thighs have a super crispy skin before adding liquid and moving them to the oven to braise.

Cast Iron Skillet Chicken thighs with lemon, yukon gold potatoes, thyme, and olives.

Tips for Crispy Chicken Skin

  • Pat skin dry with a paper towel.
  • Avoid using a non-stick pan. Non stick pans are famous for not reaching a heat level to properly brown meats.
  • Heat your cast iron skillet or over medium high heat before adding oil.
  • Don’t overcrowd the chicken pieces. Allow a little space between each thigh so air can circulate.
  • Once you add the oil, let it come to a shimmer before adding the chicken thighs.
  • Add chicken thighs, skin side down. Once the skin is golden and will easily pull away from the skillet, start turning the thighs. No need to brown the bottom side of the thighs. The oven will take care of cooking through.
  • When adding liquid for roast chicken, add it to the base of the skillet to avvoid drenching and softening that crispy skin.
Crispy chicken thighs oven roasted with potatoes, olives and lemons. Served in a wide shallow white bowl.

Recipe for Cast Iron Skillet Chicken Thighs with Potatoes

I hope you give this one pan chicken dinner a try. It’s an easy and very satisfying recipe. Elegant enough for entertaining and easy enough for a weeknight meal.

The chicken thighs soaks up and deliver soft lemony goodness. Accompanied with a bite of briny olives, smooth potato cubes that have oven browned, and fresh sprigs of thyme, it’s truly delightful.

And if you do make this, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.

Let’s take a look at some of the braised chicken recipes you’ll find on my site:

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category, you’ll find lots of great recipes including the most popular on my site for Quicker Chicken Bolognese.

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Cast iron skillet braised chicken thighs with potatoes and olives in a broth
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4.67 from 3 votes

Cast Iron Skillet Chicken Thighs with Potatoes and Olives

Roasted Chicken Thighs with potatoes. Seared crispy, then finished in the oven with potatoes and olives. The result is a crispy skin, tender and juicy on the inside and bursting with beautiful fresh flavor.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 6
Calories: 507kcal
Author: Lea Ann Brown

Ingredients

  • 2 ¼ pounds chicken thighs bone in, skin on
  • salt to taste
  • 2 tablespoons olive oil
  • 1 ½ cups chicken stock
  • 12 ounces Small Potatoes Yukon gold, or fingerling
  • 5 garlic cloves smashed and peeled
  • ½ cup green olives
  • 1 lemon washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch

Instructions

  • Preheat oven to 450 degrees. Season chicken with salt.
  • Heat a cast iron skillet over medium-high heat. Swirl in oil.
  • When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
  • Flip chicken. Add 1 ¼ cup stock and ½ teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  • Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
  • Return skillet to stove top. Mix cornstarch with remaining ¼ cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.

Notes

If you don’t have a cast iron skillet, use an oven proof skillet. A Dutch oven will work well here.

Tips for Crispy Chicken Skin

  • Pat skin dry with a paper towel before adding to the hot oil.
  • Avoid using a non-stick pan. Non stick pans are famous for not reaching a heat level to properly brown meats.
  • Don’t overcrowd the chicken pieces. Allow some air in between each thigh.
  • Heat your cast iron skillet over medium high heat before adding oil.
  • Once you add the oil, let it come to a shimmer before adding the chicken thighs.
  • Add chicken thighs, skin side down. Once the skin is golden and will easily pull away from the skillet, start turning the thighs. No need to brown the bottom side of the thighs. The oven will take care of cooking through.
  • When adding liquid for roast chicken, add it to the base of the skillet to avoid drenching that crispy skin.

Nutrition

Calories: 507kcal | Carbohydrates: 16g | Protein: 31g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 168mg | Sodium: 396mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 2mg

Lemony Braised Chicken with Potatoes and Olives …It’s What’s For Dinner