How to Make Stovetop Popcorn

Homemade popcorn is a thousand times better than any alternative and is really simple to make. We’re talking all about the magic of how to make stovetop popcorn at home (without any fancy equipment) that you can customize to your taste.

How do you make popcornHow to Make Stovetop Popcorn

If you’ve never made popcorn at home before, it may feel a little intimidating. Sure it’s easy to buy it premade, or even use packets you make in the microwave but I’m sure you can already guess what we’re going to say about that: it doesn’t taste even a fraction as delicious as homemade, it likely contains ingredients that aren’t that healthy and it’s expensive!

Making it at home is so economical (even the organic heirloom popcorn is inexpensive) and OF COURSE it tastes infinitely better–plus you can customize it at home to suit your tastes with different flavoring. We also talk about how to make Maple Kettle Corn over in this post, so be sure to check that one out too. Careful though, once you learn to make it once you might find it happening everyday!

Homemade popcorn

A word on what popcorn to buy:

We don’t always recommend buying organic everything, but corn crops in this country are often sprayed with harmful chemicals. With that said, we recommend buying an organic (and non-GMO) brand of popcorn, and there are many, and if possible choosing an heirloom variety. These are available in a lot of stores, and also on Amazon. We like the brand Tiny but Mighty or Arrowhead Mills.

What you need to make homemade popcorn:

  • Popcorn Kernels
  • Coconut Oil or Avocado Oil
  • A heavy bottomed pan with a tight fitting lid

Popcorn recipes

Tips for Making Homemade Popcorn

There are a few key factors to making sure you are successful at making homemade popcorn:

  1. Use a heavy bottom pan. A heavy pan conducts heat evenly and will ensure all the kernels will pop and that you won’t burn any popcorn.
  2. Don’t skimp on the oil! This recipe calls for 3 tablespoons coconut oil. It make seem like a lot but it is needed in order to create enough steam and heat in the pot to pop all the popcorn.
  3. Give the pan a good shake once the kernels have started rapidly popping. This ensures all the kernel pops.
  4. If at any point you see smoke–not steam, immediately turn down the heat. While this never happened during testing for us, if you accidentally cook it too high and the oil burns you’ll want to start over. This will flavor the the whole batch of popcorn like burnt.
  5. Keep the pan covered until the popping starts to slow down. Then you want to leave a small space to let the steam escape so you don’t get soggy popcorn.
  6. Season the popcorn after it’s cooked! Place it in a large bowl and immediately add the seasoning to the popcorn while it’s still hot.
  7. It’s best consumed while fresh.

Popcorn recipes

Toppings for Homemade Popcorn

  • Salt (under salted popcorn tastes bland)
  • Fresh ground black pepper
  • Butter or ghee
  • Extra virgin olive oil
  • Spices (garlic powder, chili powder, chipotle powder, cumin, celery salt, oregano, curry powder, cayenne)
  • Nutritional yeast
  • Grated parmesan
  • Truffle oil
  • Balsamic vinegar or white vinegar
  • Lime or lemon zest
  • Make it sweet: check out this post

How to make popcorn from corn

If you like this How To recipe, check out these others:


How to Make Stovetop Popcorn

Total Time 0:00

Ingredients

  • 3 tablespoons coconut oil
  • 1/3 cup popcorn kernels
  • melted butter and salt, for serving (optional)

Directions

  1. Heat a heavy-bottomed pot over medium heat. Add the oil and two popcorn kernels and cover the pot.
  2. Once the popcorn has popped the oil is ready. Add the remaining popcorn kernels and return the cover. Remove the pot from the heat for 30 seconds. This ensures the oil doesn't overheat.
  3. Return the pan to heat. Give the pan a shake every few seconds as you wait for the popcorn to start popping. Once it starts to pop rapidly give the pan a good shake to make sure the kernels pop evenly.
  4. Once the popping has slowed down, and let the steam vent by moving the cover on the pan slightly.
  5. Once all the popping has stopped, pour into a large bowl.
  6. Add toppings while hot and toss until it coats the popcorn evenly.
  7. Serve immediately.

Recipe Notes

  1. You can use another oil such as avocado oil.
  2. If at any point you smell smoke, or you see smoke (not steam) shut off the heat. You will have to start over as the oil and kernels have burned and the smell will permeate the popcorn.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Curry Shrimp (VIDEO)

This Easy Curry Shrimp dish is perfect served on its own, served over cauliflower rice or white rice, OR inspired by my recent vacation, served with fresh tortillas, toasted coconut, homemade mango jam, and pico de gallo. Because that flavor combination is just wow! It’s made in under 30 minutes, is Whole30 compliant, and will be a new weeknight shrimp curry favorite.

How to make Easy Curry Shrimp

How to make curry shrimp:

I am currently all about light, Spring-y, easy-to-throw-together meals. More specifically, 30-minutes or less, impress your guest kind of meals! Let’s make the perfect Curry Shrimp dish for dinner in under 30 minutes. Why is it the perfect weeknight meal? Three main reasons: It’s healthy, made with simple minimal ingredients, and it’s E-A-S-Y!

Easy Shrimp Curry with toppings

So much delicious flavor goin’ on. Your family will think you spent hours over the stove!

How do you make shrimp curry

Shrimp Curry Recipe in bowl

Easy Curry Shrimp

This curry shrimp and rice recipe is so simple to prepare because you cook curry shrimp in a flash! Simply make the sauce, cook the shrimp, and serve! We loved having this with mango jam, tortillas, and pico de gallo, or serve it over rice, or cauliflower rice for a low carb option!

How To Make Curry Shrimp Skillet

If you like this shrimp curry recipe, try these other shrimp recipes:

Easy Curry Shrimp
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 lb. shrimp, devined and peeled
  2. 2 tbsp grass-fed butter or oil of choice
Curry Sauce
  1. 1 tbsp oil or grass-fed butter
  2. 1 onion, minced
  3. 4 garlic cloves, minced
  4. 2 tbsp curry powder
  5. 1 can light coconut milk
  6. 1 tsp fine sea salt, more as desired
  7. 1/2 tsp freshly ground pepper, more as desired
  8. Optional: 1 tsp sriracha, more as desired
  9. Optional: Garnish with chopped scallions
  10. Optional: 1/3 cup unsweetened shredded coconut, toasted
  11. Optional: 1/3 cup pico de gallo
  12. Optional: 1/4 cup mango chia jam
  13. Optional: Serve with my homemade tortillas/a>
Instructions
  1. In a skillet, heat butter and add shrimp
  2. Cook shrimp until opaque
  3. Remove shrimp and set aside
  4. In the same skillet add butter or oil, then sauté onion and garlic for 2-4 minutes
  5. Add in coconut milk, curry powder, salt, and pepper
  6. Bring to a boil then reduce heat and let simmer for 7-10 minutes
  7. Add in shrimp and let simmer for an additional 5-7 minutes
  8. Taste and adjust salt and pepper as desired, add in optional sriracha here
  9. Serve hot with scallion garnish
  10. Coconut option: Place shredded coconut in a dry skillet and toss until toasted
  11. Pico De Gallo option: finely dice 1 small tomato, 1/4 onion, 1/4 jalapeño pepper and toss with 1 tsp olive oil, salt, pepper, small bunch of cilantro, and a squeeze of lime juice
  12. Mango Chia Jam: follow these instructions, subbing mango for oranges
Notes
  1. I use the optional sides when serving these with my homemade tortillas/a>
Lexi's Clean Kitchen https://lexiscleankitchen.com/

I was selected by 
American Express to contribue to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

Easy & Healthy Fried Plantains

Happy Foodie Friday with American Express! I’ll often whip up some healthy fried plantains to go along with breakfast, Mexican night dinner, lunches, and so on. Whenever I make plantains and share photos on my Instagram page, I get asked over and over how exactly I make them!

Let’s make today our little how-to day! Now go out and buy those plantains 🙂Easy & Healthy Fried Plantains

Easy & Healthy Fried Plantains
Serves 2
Write a review
Print
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 2 yellow plantains*
  2. 2 tbsp coconut oil or avocado oil
  3. Pink sea salt, to taste
  4. Optional: 1/2 tsp cinnamon
Instructions
  1. Cut plantains into desired pieces
  2. Heat oil in your skillet until hot
  3. Place cut plantains into the skillet
  4. Flip after 4-5 minutes
  5. Remove, transfer to a plate lined with paper towels, and pat
  6. Add salt and cinnamon as desired
Notes
  1. *yellow plantains are sweet where green plantains are not, they make tostones!
Lexi's Clean Kitchen https://lexiscleankitchen.com/

We eat fried plantains with eggs for breakfast, mexican night plates, or with beef barbacoa salads and bowls! They make for a perfect carb, especially when you’re craving a little something sweet.

Beef Barbacao Bowls

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

Do you love plantains? What’s your favorite way to eat them?

Easy & Healthy Fried Plantains

Prep Time 2 min Cook Time 8 min Total Time 0:10

Ingredients

Directions

  • Cut plantains into desired pieces
  • Heat oil in your skillet until hot
  • Place cut plantains into the skillet
  • Flip after 4-5 minutes
  • Remove, transfer to a plate lined with paper towels, and pat
  • Add salt and cinnamon as desired
  • Recipe Notes

  • *yellow plantains are sweet where green plantains are not, they make tostones!
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Simple Slow-Cooker Brisket & Hearty Brisket Tacos

    I’m a big time brisket fan. It started out as one of our traditional Jewish holiday menu items for my family, and has slowly evolved into a meal that I love to throw in my crock-pot anytime of year. Plus, it makes really, really awesome tacos, and fabulous breakfast when paired with eggs!

    Hanukkah is approaching and whether you eat brisket on this holiday or not, or whether you celebrate or not, I thought it would be the perfect time to share with you my super simple, super flavorful brisket recipe! 
    Simple Slow-Cooker Brisket & Hearty Brisket Tacos

    The brisket is… juicy, flavorful, and melts in your mouth! 

    Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

    Simple Slow-Cooker Brisket & Hearty Brisket Tacos
    Serves 4
    Write a review
    Print
    Prep Time
    10 min
    Cook Time
    6 min
    Total Time
    6 hr 10 min
    Prep Time
    10 min
    Cook Time
    6 min
    Total Time
    6 hr 10 min
    Ingredients
    1. 2 lb. grass-fed brisket
    2. 1 large onion, slice
    3. 4 garlic cloves, minced
    4. 1 cup organic beef broth
    5. 1/4 cup Muir Glen Organics Ketchup
    6. 1 tbsp coconut sugar
    7. 1/2 tsp sea salt
    8. 1/2 tsp pepper
    Instructions
    1. Remove meat from the refrigerator and let sit for 10-20 minutes
    2. Season lightly with salt and pepper
    3. In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes
    4. While Cooking, slice onions and mince garlic and line the crock-pot with the two
    5. Remove brisket and place on top of the bed of onions and garlic
    6. In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper
    7. Pour over the brisket and set on low for 6-8 hours
    8. Once done, remove and shred the brisket
    9. Make a batch of taco shells and stuff with your favorite add-ins*
    Notes
    1. *Add-ins: I made mine winter festive with butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
    Lexi's Clean Kitchen https://lexiscleankitchen.com/
    Simple Slow-Cooker Brisket & Hearty Brisket TacosSimple Slow-Cooker Brisket & Hearty Brisket Tacos

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible! 

     Are you a brisket fan? What is your favorite type of meat?

    Simple Slow-Cooker Brisket & Hearty Brisket Tacos

    Prep Time 10 min Cook Time 6 min Total Time 0:16

    Ingredients

    • 2 lb. grass-fed brisket
    • 1 large onion, slice
    • 4 garlic cloves, minced
    • 1 cup organic beef broth
    • 1/4 cup Muir Glen Organics Ketchup
    • 1 tbsp coconut sugar
    • 1/2 tsp sea salt
    • 1/2 tsp pepper

    Directions

  • Remove meat from the refrigerator and let sit for 10-20 minutes
  • Season lightly with salt and pepper
  • In a skillet heat 1 tbsp oil of choice and brown each side of the brisket for 2-3 minutes
  • While Cooking, slice onions and mince garlic and line the crock-pot with the two
  • Remove brisket and place on top of the bed of onions and garlic
  • In a bowl whisk together coconut sugar, ketchup, beef broth, salt and pepper
  • Pour over the brisket and set on low for 6-8 hours
  • Once done, remove and shred the brisket
  • Make a batch of taco shells and stuff with your favorite add-ins*
  • Recipe Notes

  • *Add-ins: I made mine winter festive with butternut squash puree, roasted butternut squash, peas, and cranberries, and roasted carrots
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!