love & harvest

Category: easy meals

  • Ground Beef Chili with Chorizo (Stovetop)

    Ground Beef Chili with Chorizo (Stovetop)

    This stovetop ground beef chili is thick and beefy, with Mexican chorizo, kidney beans and finely diced vegetables simmered uncovered until rich. Brown the meat to 160°F, simmer 35–50 minutes, then finish with sour cream and cheddar — in a bowl, over buttered pasta or on hot dogs.

    Jump to Recipe

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    When the weather starts getting cooler and winter is just around the corner, there is nothing quite like a big pot of homemade chili simmering on the stove. This ground beef chili is thick, packed with flavour, and full of beef, chorizo and vegetables cooked right into the pot. To make it extra creamy, we love adding a generous spoonful of sour cream when serving!

    In our family, colder months usually mean more beef on the table. This beefy chili is one of our favourite ways to enjoy that — and everyone can eat it their own way. We have it straight from a bowl, spoon it over buttered pasta, or pile it onto hot dogs with extra cheddar cheese. The hot dog version is especially popular with the kids!

    I make this recipe at least twice a month, and somehow we keep finding new ways to serve it. Prefer a pressure-cooker version? Try my Instant Pot easy chili — this one stays on the stovetop for a thicker, longer simmer.

    Bowl of thick ground beef chili with beans, carrots and chorizo, topped with sour cream and shredded cheese.

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    Why we love this ground beef chili

    The combination of ground beef and Mexican chorizo gives the chili a rich, savoury taste, while the spices add just enough warmth without making it overwhelming. This is not a thin, watery chili — it is a substantial, beefy meal that feels especially satisfying when the weather gets chilly.

    One of my favourite things about this recipe is how many vegetables go into the pot. Finely diced onion, red pepper, carrots and celery soften into the sauce, so they become part of every spoonful. As a parent, I appreciate finding ways to make vegetables a natural part of our family dinners without turning every meal into a negotiation.

    I also love that everyone can customize their bowl with sour cream, cheddar, or their favourite way of serving it. That little bit of choice makes dinner more fun for the kids.

    Ingredients you will need

    Everyday ingredients build a deeply savoury pot: ground beef for the base, Mexican chorizo for seasoning and richness, then vegetables, beans, tomatoes and spices.

    • Ground beef: 1 kg (about 2.2 lb).
    • Mexican chorizo: 250 g (about 9 oz), casings removed if needed.
    • Vegetables: 1 large onion, 1 red bell pepper, 2 carrots and 2 celery stalks, all diced (carrots and celery finely), plus 3 cloves garlic, minced.
    • Tomato paste, chopped tomatoes, maple syrup, kidney beans and beef broth to round out the pot.
    • Seasoning: chili powder, cumin, smoked paprika, bay leaves, oregano, black pepper and salt to taste.
    • For serving: sour cream, shredded cheddar, and optional buttered pasta or hot dogs and buns.

    A little note about the spice: we like enough seasoning for a lovely warmth without making it overwhelming for the kids. Chili powders and chorizo vary in heat, so start moderate and adjust.

    Recommended tools

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer (for 160°F / 71°C on ground meat)
    • Measuring cups and spoons

    How to make stovetop ground beef chili

    Step 1: Brown the chorizo. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that helps build the base of the chili.

    Step 2: Cook the ground beef. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) — the USDA safe minimum for ground meats. If there is excessive fat, carefully spoon some out, leaving enough behind to flavour the vegetables.

    Step 3: Add the vegetables. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook about 5–8 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook another minute. This is one of my favourite parts — the carrots add a subtle sweetness, while the onion, pepper and celery build layers of flavour.

    Step 4: Add the tomato paste and spices. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.

    Step 5: Add the tomatoes, beans and broth. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.

    Step 6: Let the chili simmer. Reduce the heat to low and simmer uncovered for about 35–50 minutes, stirring occasionally, until thick. If it becomes thicker than you like, add a small splash of broth or water. Taste and adjust salt and spices. Remove the bay leaves before serving.

    Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.

    Step 7: Serve with your favourite toppings. Ladle into bowls with a generous spoonful of sour cream and shredded cheddar. For a little extra comfort, spoon it over buttered pasta or onto a hot dog with plenty of cheese.

    Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Ways to serve this chili

    Although we usually think of chili as dinner, a big pot makes family meals more flexible. Some days we enjoy it just as it is, with sour cream melting into the warm sauce. Other times we spoon it over pasta tossed with butter. And then there is the hot dog version — chili spooned over a hot dog and finished with extra cheddar — which is especially handy when everyone wants something familiar.

    The chili also works well for meal prep. Make a big batch, refrigerate leftovers promptly, and reheat individual portions for quick lunches or dinners during the week.

    How to store homemade ground beef chili

    White bowl of ground beef chili topped with sour cream and shredded cheese on a striped kitchen towel.

    Divide the chili into shallow containers about 2 inches (5 cm) deep or less so it cools quickly — don’t leave a full pot sitting out on the stove. Refrigerate within 2 hours of cooking (1 hour if the room is above 90°F / 32°C). Enjoy refrigerated leftovers within 3–4 days, or freeze in meal-sized portions for 2–3 months for best quality. Thaw overnight in the fridge, or reheat from frozen until steaming hot.

    Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). You can also reheat individual portions in the microwave: cover, stir halfway, let stand about 1 minute, and check that several spots reach 165°F (74°C). Add sour cream and cheddar after reheating rather than freezing them in the chili.

    Tips

    • 160°F for ground meat (beef and chorizo). Don’t rely on colour alone — use an instant-read thermometer on the crumbled meat (USDA safe minimum for ground meats). Brown the meats through before adding tomatoes and broth so you can probe the crumbles, not the liquid.
    • Uncovered simmer is what thickens this chili; keep an eye on the bottom of the pot so it does not stick.
    • Spice level: start moderate; chili powder and chorizo heat levels vary.
    • Prefer Instant Pot? See my Instant Pot easy chili recipe for a pressure-cooker version.

    Other recipes you may like

    It is easy to make, full of flavour, and the kind of family dinner you will find yourself returning to again and again.

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    Overhead view of ground beef chili with chorizo and beans topped with sour cream, shredded cheese and cilantro.

    Ground Beef Chili with Chorizo

    Thick stovetop chili with ground beef, Mexican chorizo, kidney beans and finely diced vegetables. Brown the meat to 160°F, simmer uncovered until thick, then finish with sour cream and cheddar.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 30 minutes
    Servings: 8 servings
    Course: Main Course
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    For the chili
    • 1 kg ground beef about 2.2 lb
    • 250 g Mexican chorizo sausage casings removed if needed; about 9 oz
    • 1 large onion diced
    • 3 cloves garlic minced
    • 1 red bell pepper diced
    • 2 carrots finely diced
    • 2 stalks celery finely diced
    • 2 tbsp tomato paste
    • 1 can chopped tomatoes (about 14.5 oz / 400 g), undrained
    • 1 tbsp maple syrup
    • 2 cans (about 400 g each) kidney beans drained and rinsed
    • 1 cup beef broth plus more if needed
    • 2 tbsp olive oil if needed
    For the seasoning
    • 2 tbsp chili powder adjusted to taste
    • 3 tsp ground cumin
    • 2 tsp smoked paprika
    • 3 bay leaves
    • 1 tsp dried oregano
    • ½ tsp ground black pepper
    • salt to taste
    For serving
    • sour cream
    • shredded cheddar cheese
    • buttered cooked pasta optional
    • hot dogs and buns optional

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer for 160°F / 71°C on ground meat
    • Measuring cups and spoons

    Method
     

    1. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that builds the base of the chili.
    2. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) (USDA safe minimum for ground meats). If there is excessive fat, spoon some out, leaving enough to flavour the vegetables.
    3. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook 5–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 1 minute more.
    4. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.
    5. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.
    6. Reduce heat to low and simmer uncovered 35–50 minutes, stirring occasionally, until thick. Add a splash of broth or water if it gets thicker than you like. Taste and adjust salt and spices. Remove bay leaves before serving.
      Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.
    7. Ladle into bowls and finish with sour cream and shredded cheddar. Or spoon over buttered pasta, or pile onto hot dogs with extra cheese.
      Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Notes

    Chili powders and chorizo vary in heat — start moderate and adjust. This recipe uses a mild US/Canadian chili powder blend (typically ground mild chile peppers with cumin, garlic and oregano) — not pure cayenne. UK/AU readers: if your “chilli powder” is a hot pure ground chilli, do not use a full 2 tablespoons one-for-one — start with far less, taste, and build (untested substitution; adjust carefully). Mexican chorizo here typically means fresh/raw (uncured) pork chorizo that crumbles when browned — not cured Spanish-style slicing chorizo; remove casings if needed. Confirm brand/heat with your package. Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C); use within 3–4 days, or freeze 2–3 months for best quality. Reheat to 165°F (74°C). In the microwave, cover, stir halfway, let stand about 1 minute, then check several spots reach 165°F (74°C).
  • Easy Mexican Green Rice

    Easy Mexican Green Rice

    Mexican green rice (arroz verde) is long-grain rice cooked in a blended sauce of cilantro, jalapeño, garlic, onion, lime and broth until fluffy and fragrant. Blend the sauce, simmer covered for 20 minutes, then rest 10 minutes before fluffing. Ready in about 40 minutes.

    Jump to Recipe

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    You have heard of Mexican red rice, but have you ever heard of Mexican green rice? Probably not! This is a recipe I put together after gathering inspiration from the ingredients and flavours I came across at a local mercado. I took the same idea behind traditional Mexican red rice, but instead of tomatoes I went with fresh herbs, garlic, lime and a little jalapeño.

    The cilantro turns the rice that bright green colour, the lime keeps it fresh, and the jalapeño brings just enough warmth to keep every bite interesting.

    In our family we love this Mexican green rice alongside just about anything: meat, chicken, seafood, even a vegetarian plate. One of our absolute favourite combinations is serving it with Mexican fire-roasted chicken. Honestly, though, there are so many other delicious ways to eat it.

    The best part? It is super easy. You blend the green sauce, cook the rice in it, and let everything steam until fluffy. A simple side that makes an ordinary dinner feel a little more special!

    Fluffy Mexican green rice (arroz verde) filling a stainless steel skillet on a wooden table.

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    Why we love this Mexican green rice

    There is something fun about taking a familiar dish and giving it a completely new twist. We all know Mexican red rice. This green version brings something different to the table.

    Instead of tomatoes for colour and flavour, this recipe uses fresh cilantro, jalapeño, garlic, onion and lime. Everything gets blended into a green sauce that the rice soaks up as it cooks. You get herby rice with a little citrus, and it tastes as good as it looks.

    I also love how simple the cooking is. Just like red rice, you cook the grains in a flavourful liquid instead of plain water. Here that liquid is our homemade green sauce, so all those fresh ingredients go straight into the rice.

    And can we talk about the colour? It looks so good next to golden roasted chicken, grilled meat or a pile of roasted vegetables!

    Sometimes we want a simple side next to our protein. Other times we build a whole meal around a few different flavours and textures. This rice works for both.

    Ingredients you’ll need

    You only need a handful of simple ingredients. Most of the flavour comes from blending fresh herbs and aromatics into the green sauce.

    • Garlic, onion and jalapeño: the base of the sauce. Seed the jalapeño for a milder pot, or leave the seeds in if you like a little extra heat!
    • Fresh cilantro: a whole bunch, with a few leaves saved for garnish. This is what turns the rice green.
    • Lime juice: juice of 1 small lime for that citrusy kick.
    • Low-sodium chicken broth: 2 cups. Water also works.
    • Ground cumin, salt and black pepper.
    • White basmati or jasmine rice: 1 cup. I like these because they stay fluffy with the green sauce. Stick to one type and follow the method so the grains do not go mushy.

    Want it spicier? Leave the jalapeño seeds in. Serving kids or anyone sensitive to spice? Take the seeds and membranes out for a milder flavour.

    Recommended tools

    How to make easy Mexican green rice

    Step 1: Blend the green sauce. Add the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt and black pepper to a high-powered blender or food processor. Blend until completely smooth. It should look bright green and smell wonderfully fresh.

    This green sauce is the heart of the recipe, so blend it well before you move on.

    Step 2: Toast the rice, then add the green sauce. Do not rinse the rice. Place a medium pot over medium heat. Add the dry rice and toast, stirring, until the grains look lightly browned. Then pour in the green sauce, stir gently so the grains sit evenly in the liquid, and bring it to a simmer.

    White rice simmering in a bright green cilantro sauce in a stainless steel pan on the stove.

    Step 3: Cover and cook. Once it is simmering, reduce the heat to low and immediately cover with a tight-fitting lid. Cook for 20 minutes without lifting the lid. Keeping it covered lets the rice absorb the liquid and cook evenly.

    Close-up of Mexican green rice bubbling in green herb sauce on the stovetop.

    Step 4: Let the rice steam. After 20 minutes, take the pot off the heat, but keep the lid on. Do not open it just yet! Let it rest and steam for another 10 minutes. That resting time finishes the grains and gives you that fluffy texture.

    Step 5: Fluff and serve. Remove the lid and gently fluff the rice with a fork. Garnish with extra cilantro leaves or a few jalapeño slices if you like a little kick. Serve warm.

    Close-up of fluffy long-grain Mexican green rice showing herb flecks.

    And that’s it! TA-DA, you got yourself a pot of fluffy Mexican green rice.

    Tips and common mistakes

    • Do not rinse the rice. Use it dry straight from the bag or canister.
    • Toast until lightly browned. Dry-toast the rice in the pot over medium heat before you add the green sauce — that light colour on the grains is what you want.
    • Do not lift the lid during the 20 minutes. Steam is doing the work. Peeking lets it out.
    • Use a tight-fitting lid. If yours is loose, the liquid evaporates too fast and the rice stays underdone.
    • Rest the full 10 minutes. I know it is hard to wait. That rest is what keeps the grains fluffy instead of wet.
    • Stick to basmati or jasmine. Mixing rice types or swapping in a short-grain rice changes the liquid ratio and can turn mushy.
    • Taste the sauce before it hits the pot. Salt levels vary by broth brand. Adjust before you pour.

    How to store homemade Mexican green rice

    A skillet of Mexican green rice on a wooden table next to a garden salad and broccoli.

    One of the best things about making rice at home is having leftovers ready for another meal. Cooked rice does need careful storage.

    • Refrigerator: transfer leftovers into shallow containers and refrigerate within 2 hours (sooner is better for rice; aim for within 1 hour). Keep at 40°F (4°C) or below. As a cautious food-safety guideline for cooked rice, use it within 24 hours.
    • Freezer: divide into individual portions and freeze promptly in airtight containers. For best texture, use within 1 to 2 months.
    • Reheating: reheat until steaming hot throughout, ideally 165°F (74°C). Add a small splash of water or broth, and avoid reheating the same portion more than once.
    • A helpful tip: never leave cooked rice sitting at room temperature for several hours. Rice can contain spores of Bacillus cereus, which can survive cooking and produce toxins if the rice is stored improperly.

    FAQ

    What is Mexican green rice (arroz verde)?

    It is rice cooked in a blended green sauce, usually cilantro with onion, garlic and green chile, instead of the tomato base used for Mexican red rice. This version uses cilantro, jalapeño, garlic, onion, lime and broth.

    Does this green rice use spinach?

    This recipe’s colour comes from cilantro (and jalapeño), not spinach.

    Is Mexican green rice spicy?

    It depends on the jalapeño. Seeded, it stays mild with a little warmth. Leave the seeds in for more heat, or take them out when you are cooking for kids or anyone sensitive to spice.

    Can I use water instead of broth?

    Yes. Broth adds more flavour; water still works.

    How do I keep the rice fluffy, not mushy?

    Do not rinse the rice. Toast the dry grains until lightly browned, then add the green sauce. Use one type of long-grain rice (basmati or jasmine — both work), keep the lid on for the full 20 minutes, then rest 10 minutes before fluffing with a fork.

    How long do leftovers keep?

    Refrigerate promptly and, as a cautious guideline for cooked rice, use within 24 hours. Freeze portions for 1 to 2 months. Always reheat until steaming hot.

    More recipes you’ll love

    Of course, you do not need a special main dish. This rice is just as good next to grilled vegetables, sautéed mushrooms or whatever protein you already have going.

    That is what makes this Mexican green rice so special to us. Familiar ingredients, a straightforward method, and a pot of something colourful and full of flavour.

    So the next time you are planning dinner, skip the usual rice for a change and give this green version a try. You might just discover a new family favourite!

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    Mexican green rice in a skillet.

    Easy Mexican Green Rice

    White rice simmered in a blended cilantro, jalapeño, garlic, onion, lime and broth sauce, a fresh green take on Mexican rice (arroz verde).
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Rest 10 minutes
    Total Time 40 minutes
    Servings: 4 servings
    Course: Side Dish
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3 cloves garlic
    • ½ white or yellow onion roughly chopped
    • 1 jalapeño seeded (leave seeds for more heat)
    • 1 bunch fresh cilantro reserve a few leaves for garnish
    • 1 small lime juiced
    • 2 cups low-sodium chicken broth or water
    • ½ tsp ground cumin
    • ½ tsp salt
    • freshly ground black pepper to taste
    • 1 cup white basmati or jasmine rice

    Equipment

    • High-speed blender or food processor any comparable blender works
    • Medium pot with a tight-fitting lid
    • Measuring cups and spoons
    • Fork for fluffing

    Method
     

    1. Add the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt and black pepper to a high-powered blender or food processor. Blend until completely smooth and vibrant green.
    2. Do not rinse the rice. Place a medium pot over medium heat. Add the dry rice and toast, stirring, until the grains look lightly browned. Pour in the green sauce, stir gently, and bring to a simmer.
    3. Reduce heat to low, immediately cover with a tight-fitting lid, and cook for 20 minutes without lifting the lid.
    4. Remove from heat and keep covered. Let the rice rest and steam for 10 minutes.
    5. Fluff with a fork. Garnish with cilantro or jalapeño slices. Serve warm.
      Fluffy Mexican green rice (arroz verde) filling a stainless steel skillet on a wooden table.

    Notes

    For milder rice, remove jalapeño seeds and membranes. For more heat, leave them in. Water can replace broth. Store leftovers promptly in the fridge and reheat until steaming hot (see post storage section).
  • Steam Preserved Vegetables (Zha Choy) and Pork

    Steam Preserved Vegetables (Zha Choy) and Pork

    One dish that never fails to comfort me is Steam Preserved Vegetables (Zha Choy) and Pork — it’s salty, savory, crunchy, and deeply satisfying. This traditional Cantonese recipe comes together in under 30 minutes with just a handful of humble ingredients, yet delivers bold, layered flavor that tastes like it took all day.

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    Steam preserved vegetables zha choy and pork served over rice

    Steam Preserved Vegetables Zha Choy (替菜) and pork is a quintessential Cantonese comfort dish — made with just a few simple ingredients: zha choy, pork, soy sauce, and sesame oil. Steamed to perfection, it’s flavorful and comes together in very little time, making it perfect for busy weeknights and family dinners alike.

    Steam Preserved Vegetables (Zha Choy) and Pork

    When the crispness of fall creeps into the air, I always find myself craving the flavors of home. This is a very traditional Cantonese dish that my mom always made for us — salty, savory, crunchy, and deeply satisfying. Best of all, it’s one of those meals that feels like a hug in a bowl, especially when paired with white rice, some steamed vegetables, and a warm soup on the side.

    What is Zha Choy?

    Zha Choy (替菜) is a type of preserved mustard stem that has a unique salty, crunchy bite. It’s popular in Cantonese kitchens and beyond, often used to add depth of flavor to simple dishes. You can steam it, pan-fry it, or even stuff it — it’s incredibly versatile. For me, steaming it with pork is the most comforting and nostalgic way to enjoy it.

    Zha choy preserved mustard stem up close

    Flavour

    The flavour profile is what makes this dish shine. The pork turns tender and juicy as it steams, while the Zha Choy infuses everything with its salty, savoury notes. The preserved vegetable has just the right amount of crunch, creating a contrast that makes every bite exciting. It’s a dish that balances simplicity with bold, comforting flavours.

    A Cantonese Family Favourite

    This recipe is more than food — it’s family tradition. My mom always made it when autumn rolled in, the days got shorter, and the skies a little grayer. While some families might simmer a stew or roast meat, ours always turned to Zha Choy and pork. It’s a meal that doesn’t need to impress — it just feels like home.

    Steamed pork and zha choy in a heatproof dish

    The Ideal Autumn Meal

    There’s something about cold, rainy days that makes this dish the perfect choice. It’s hearty without being heavy, simple without being bland, and quick to prepare when you don’t want to overthink dinner. A hot bowl of rice, a bite of pork with zha choy, a sip of soup — that’s comfort.

    Key Ingredients

    Ingredients

    Zha Choy (Preserved Mustard Stem)

    • The soul of this dish. Zha Choy is preserved in salt and chili, giving it a distinctive salty, slightly spicy crunch that flavors everything it touches. Always rinse it well before using to reduce excess saltiness — a 1-minute cold water rinse is all it takes. You can find Zha Choy preserved mustard stem at most Asian grocery stores or online.

    Pork Loin

    • Cut into thin matchstick-style strips so it marinates quickly and steams evenly. Pork belly works if you prefer richer, fattier meat. The key is marinating in soy sauce, cornstarch, and sesame oil before steaming — this ensures the pork stays tender and juicy, not dry. Use a bamboo steamer for the most authentic result and even heat distribution.

    Sesame Oil

    • A small drizzle goes a long way. Sesame oil adds a rich, nutty aroma that is quintessentially Chinese home cooking. Use toasted sesame oil (not raw) for the best flavour — add it to the marinade and optionally a few drops on top just before serving.

    Soy Sauce & Dark Soy Sauce

    • Light soy sauce seasons the pork and provides umami depth. A touch of dark soy sauce (optional) deepens the color and adds a slight caramel note. Together they balance the saltiness of the zha choy without overpowering the dish.

    Fresh Ginger

    • Grated ginger is mixed into the marinade to brighten the flavour and cut through the richness of the pork. It adds a classic Cantonese aromatic note. Don’t skip it — even a small amount makes a noticeable difference.

    Why We Love This Recipe

    It’s everything a family meal should be: simple and ridiculously delicious. The combination of tender pork and crunchy preserved vegetables is addictive, and it comes together with minimal fuss. My favourite part? How everyone in the family reaches for a little more rice just to soak up all the flavours.

    If you love Asian comfort food, try our Sticky Honey Garlic Spareribs for another Chinese family classic, or our Lemongrass Chicken Drumsticks for a fragrant Southeast Asian option. For a hearty bowl meal, our Instant Pot Taiwanese Beef Noodle Soup is deeply satisfying.

    Frequently Asked Questions

    Where can I buy Zha Choy?

    Zha Choy (preserved mustard stem) is available at most Chinese or Asian grocery stores, usually in the canned goods or pickled vegetable section. It’s also readily available online. Look for whole stems or pre-sliced versions — both work well. Always rinse it under cold water before using to remove excess salt.

    Can I use a different cut of pork?

    Absolutely. While pork loin cut into thin strips is the most common choice, you can use pork belly for a richer, fattier result, or ground pork for an even quicker preparation. The key is to cut or press the meat thin enough to cook through fully in 10–12 minutes of steaming.

    Do I need a bamboo steamer for this recipe?

    No, but a bamboo steamer does give the most even, gentle heat. You can also use a metal steamer insert, a heatproof plate set over a wok or pot with a lid, or even a rice cooker with a steaming tray. The method matters less than making sure the lid creates a seal and the steam is consistent.

    Can I make this ahead of time?

    You can marinate the pork up to 24 hours in advance and store it covered in the refrigerator. The zha choy can also be rinsed and sliced ahead of time. When ready to eat, simply combine and steam fresh — the whole cooking process is only about 12 minutes, so it’s fastest to assemble and steam right before serving.

    What should I serve this with?

    Steamed jasmine rice is the classic pairing — the savory, salty juices from the pork and zha choy soak beautifully into the rice. Add a simple vegetable like stir-fried bok choy or a light clear broth soup on the side for a complete Cantonese meal. A drizzle of chili oil on top is excellent too if you like heat.

    Steam Preserved Vegetables Zha Choy Pork

    One dish that never fails to comfort me is Steam Preserved Vegetables (Zha Choy) and Pork — a very traditional Cantonese dish that my mom always made for us. It’s salty, savory, crunchy, and deeply satisfying.
    Print Recipe Pin Recipe
    Prep Time 8 minutes
    Cook Time 20 minutes
    Total Time 28 minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Cantonese
    Calories: 195
    Ingredients Equipment Method Notes

    Ingredients
      

    • 300 g pork loin cut into thin strips (like matchsticks)
    • 50 g preserved mustard stem (zha choy / 榨菜) finely chopped
    • 1 tbsp light soy sauce
    • ½ tsp dark soy sauce (optional, for color)
    • 1 tsp sesame oil
    • ½ tsp sugar
    • 1 tsp cornstarch
    • 2 tbsp water
    • 1 tsp grated fresh ginger
    • ½ tsp white pepper

    Equipment

    • large steamer

    Method
     

    1. Rinse under cold water to reduce excess saltiness. Pat dry and finely chop.
    2. In a bowl, combine pork loin strips with light soy sauce, dark soy sauce, sesame oil, sugar, cornstarch, water, ginger, and white pepper. Mix well and let marinate for 15–20 minutes.
    3. Add chopped zha choy to the pork and mix evenly.
    4. Place the mixture into a shallow, heatproof dish. Spread it evenly so it cooks through.
      Steam over high heat for 10–12 minutes, until pork is tender and fully cooked.
    5. Garnish with chopped scallions if desired. Serve hot with steamed jasmine rice or brown rice.

    Notes

    Tips for the lean cut:
    • Slicing the pork into thin strips helps keep it tender when steamed.
    • If you want even more softness, add ½ tsp neutral oil (like canola) to the marinade.
    • This lighter version is just as savory and satisfying but much lower in fat than the classic ground pork style.

  • Easy Picnic Tiramisu Recipe

    Easy Picnic Tiramisu Recipe

    A no-bake dessert that travels well, looks great, and tastes even better than restaurant tiramisu. This Easy Picnic Tiramisu is made right inside a Tupperware container — layer, chill, and go. The longer it sits, the better it gets, making it the ultimate make-ahead treat for picnics, barbecues, or any gathering where you want to impress without the stress.

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    Delicious homemade tiramisu dessert with cocoa powder topping.

    Why We Love This Recipe

    When it comes to picnics, we’re always hunting for that perfect dessert: easy to prepare, travels well, and still tastes (and looks!) delicious after a warm day in the sun. This tiramisu cake checks every single box. It’s no-bake, fuss-free, and made right inside a container with a lid — just layer, chill, and go. The longer it sits, the better it gets, which makes it picnic-perfect.

    Every time we bring this to a gathering, our close friends literally cheer when they hear we’ve packed our “famous picnic tiramisu.” Not a crumb is ever left behind.

    Flavour

    Think: creamy clouds of mascarpone, bold espresso-soaked layers, a whisper of vanilla, and a bitter cocoa finish. It’s soft, rich, comforting, and light all at once. Every bite melts on the tongue. This isn’t just a picnic dessert — it’s a little bit of luxury under the sky.

    Rich layered tiramisu dessert with coffee, mascarpone, and cocoa powder, perfect for special occasions.

    Effortless but Maximum Flavour

    No baking. No fancy tools. You don’t even need a stand mixer. We literally assemble everything in a simple tub or Tupperware — layer ladyfingers dipped in coffee, spread a fluffy mascarpone cream, repeat, and top with cocoa powder. The secret? Let it chill for at least a few hours. The result: a silky, creamy, coffee-kissed dessert that tastes like it took hours to make.

    Key Ingredients

    Ingredients

    Ladyfinger Cookies (Savoiardi)

    • The classic base of tiramisu. Savoiardi are light, dry sponge biscuits that soak up espresso without falling apart — which is exactly what you want. Dip them quickly (1–2 seconds per side), never soak them or they’ll turn mushy. Store-bought Italian ladyfingers work perfectly. A kitchen torch and a 9-inch springform pan are great for fancier presentations if you’re serving at home.

    Mascarpone Cheese

    • The soul of tiramisu. Mascarpone is a rich Italian cream cheese with a velvety, buttery texture that creates the signature creamy layer. Make sure it’s at room temperature before mixing — cold mascarpone can turn grainy when combined with cream. Don’t substitute with regular cream cheese; the flavour and texture are different.

    Espresso or Strong Coffee

    • The flavour backbone of the dish. Use freshly brewed espresso or very strong coffee, cooled to room temperature before dipping. Instant espresso powder dissolved in hot water also works well. Adding a splash of Kahlua, rum, or amaretto to the coffee is optional but adds wonderful depth for an adult crowd.

    Heavy Cream

    • Whipped to stiff peaks and folded into the mascarpone, heavy cream lightens the filling and gives it that cloud-like texture. Use cold cream straight from the fridge for the best whipping results. The ratio of cream to mascarpone is what makes this version light yet rich.

    Cocoa Powder

    • The classic finishing touch. A generous dusting of unsweetened cocoa powder on top adds a slight bitterness that perfectly balances the sweet, rich cream layers underneath. Dust right before serving (not before chilling) for the cleanest, most vibrant cocoa finish.

    Tiramisu and Picnic: A Match Made in Heaven

    You might think tiramisu is too delicate for outdoor fun — but this version is built for it. We make it ahead, and the chill time actually works in its favor. By the time everyone’s had their sandwiches and drinks, your tiramisu has turned into the creamiest, most irresistible treat. It holds up beautifully — even on warm summer evenings — and still scoops out neatly. We’ve served this on hiking trails, beaches, park benches, and patios, and it never disappoints.

    Why You Need to Try It

    My niece once told me, “Your tiramisu doesn’t even taste like the ones at restaurants — it tastes better.” I’ll never forget that. It’s one of those recipes that surprises people with how simple it is and delights them with how luxurious it tastes. Whether it’s a family picnic or a last-minute get-together, this is the dessert that brings smiles all around. Once you try it, you’ll always want to bring it along.

    Decadent tiramisu cake with layers of coffee-soaked sponge and mascarpone cheese. Perfect for dessert lovers and special occasions.

    Crumbled tiramisu dessert with cocoa powder on top, close-up shot.

    If you love no-bake desserts, our Cherry Clafoutis Pie is a crowd-pleasing French classic, and our Mexican Corn Cake with Cream Cheese is another easy, show-stopping treat. For a full Italian-inspired picnic spread, pair this tiramisu with our Homemade Pesto Gnocchi.

    Frequently Asked Questions

    Can I make this tiramisu without alcohol?

    Absolutely. The coffee liqueur (Kahlua, rum, or amaretto) is completely optional. Simply skip it and use just cooled espresso or strong coffee for dipping the ladyfingers. The tiramisu will still be deeply flavourful and delicious — and completely family-friendly.

    How long does picnic tiramisu need to chill?

    At a minimum, 4 hours in the refrigerator. Overnight is even better — the layers meld together, the ladyfingers soften to perfection, and the mascarpone cream sets beautifully. If you’re making it for a picnic, assemble the night before and transport it straight from the fridge in your cooler bag.

    How do I transport tiramisu to a picnic?

    That’s the beauty of this recipe — it’s made right in a lidded Tupperware container! Once chilled, simply seal the lid and pack it in a cooler with ice packs. It holds up well for several hours as long as it stays cold. Dust the cocoa powder on at the picnic just before serving for the freshest look.

    Can I make tiramisu without raw eggs?

    This recipe is already egg-free — no raw egg yolks in the mascarpone cream. The filling is made with whipped heavy cream folded into mascarpone and sweetened with powdered sugar, so it’s safe for everyone, including pregnant women, children, and anyone who prefers to avoid raw eggs.

    How long does homemade tiramisu keep?

    Tiramisu keeps well in the refrigerator for up to 3 days. The flavour actually improves on day 2 as the layers continue to meld. Keep it covered and chilled at all times. We don’t recommend freezing tiramisu as the cream layer can become grainy and watery when thawed.

    Slice of layered picnic tiramisu dusted with cocoa powder

    Easy Tiramisu

    A dessert that delivers maximum flavour with minimal effort, all packed into a container that’s ready to travel. It’s the perfect sweet treat kissed with a touch of luxury, even in the heart of the wilderness.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 4 hours 20 minutes
    Servings: 6 people
    Course: Dessert
    Cuisine: Italian
    Calories: 420
    Ingredients Equipment Method

    Ingredients
      

    Cream Layer
    • 1 cup heavy cream
    • 250 g mascarpone cheese (room temperature)
    • ⅓ cup granulated sugar
    • 1 tsp vanilla extract
    For the Coffee Dip
    • 1 cup strong brewed espresso or coffee (cooled)
    • 2-3 tbsp sugar optional, to sweeten the coffee
    • 2-3 tbsp coffee liqueur (e.g., Kahlua, rum, Marsala wine, or amaretto) optional
    Assembly
    • 200-250 g ladyfinger biscuits (savoiardi)
    • Unsweetened cocoa powder (for dusting)

    Equipment

    • 1 round glass container (about 8–9 inches wide and 3–4 inches deep) with a tight-fitting lid

    Method
     

    1. Whip the cold heavy cream until stiff peaks form. Set aside.
    2. In another bowl, mix mascarpone, sugar, and vanilla until smooth. Gently fold in the whipped cream until light and fluffy. Chill briefly.
    3. Mix the cooled espresso with sugar and optional liqueur in a shallow bowl. Stir to dissolve. Taste and adjust sweetness.
    Assembly
    1. Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side).
    2. Place dipped ladyfingers side by side at the base of your round glass container, trimming or breaking as needed to fit the circular shape.
    3. Spread half the mascarpone cream evenly over the first layer of ladyfingers using a spoon or spatula.
    4. Repeat with a second layer of dipped ladyfingers.
    5. Finish with the remaining cream, smoothing the top.
    Chill, Cover, and Dust
    1. Place the lid securely on the container and refrigerate for at least 4 hours (overnight for best results). The dessert will set beautifully and be easy to transport.
    2. Before serving, open the lid and dust generously with cocoa powder. Add chocolate shavings if desired. Scoop to serve, or bring the whole container to a picnic—no mess, just flavour.

  • Campfire Hot Honey Brie Cheese Recipe

    Campfire Hot Honey Brie Cheese Recipe

    There’s something magical about that first bite around the fire, especially when it’s oozing brie cheese kissed with hot honey, grilled mango, and a touch of thyme. This Campfire Hot Honey Brie Cheese has quickly become one of our go-to camping snacks—simple to make, yet indulgent enough to make the campground feel like a gourmet retreat.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Cheese, mango, and green olives on a skillet with herbs, highlighting farm-fresh ingredients for gourmet cooking.

    Hot Honey and Brie Cheese Flavour

    Imagine the creamy melt of brie infused with golden hot honey, the zing of balsamic vinegar, the salty olives, and the earthy aroma of thyme. Add a grilled mango slice for a little caramelized sweetness and you’ve got a whole explosion of flavour in one bite.

    Dip a pita chip or a crunchy carrot stick in it, and you’re in for a rustic-meets-exotic treat that’ll have your camping neighbours sniffing the air and asking what’s cooking.

    Easy Hot Honey Brie Cheese Recipe

    This appetizer takes just a few minutes to assemble and about 15 minutes on a hot fire or grill. It’s a total win when you’re multitasking between setting up your tent, unpacking gear, or prepping for the main meal. Minimal cleanup, maximum satisfaction.

    Here’s how we do it:

    1. Place a whole block of Costco brie on a piece of foil or a small cast iron pan.
    2. Drizzle generously with organic honey and a splash of balsamic vinegar.
    3. Top with a few pitted olives, fresh thyme, a pinch of salt and pepper (go with smoked salt if you’re feeling fancy).
    4. If you’ve got a mango on hand, grill one side and add it on top for a sweet bonus.
    5. Wrap loosely or place in your campfire-safe pan and cook over the fire for 15 minutes or until gooey and golden.
    6. Serve with pita chips, celery, or carrot sticks. Trust us, extra honey on top doesn’t hurt.

    Creamy Brie cheese topped with balsamic glaze, black pepper, and fresh herbs on a dark background.

    One of Our Camping Hacks

    Honestly, Campfire Brie is one of our best camping hacks. You don’t need much, and it’s versatile. Swap the mango for figs, skip the olives if you’re not a fan, or throw in some crushed walnuts if you want a little crunch. It never disappoints. We always keep a Costco brie in our cooler just in case.

    Main Ingredients

    Ingredients

    Brie Cheese

    • One full block of brie — Costco’s double-crème brie is our go-to. It melts beautifully and has that buttery, mushroomy flavor that pairs perfectly with honey. Make sure it’s at room temperature before cooking for the fastest, most even melt.

    Organic Honey

    • The sweet base of this recipe. Raw, unfiltered organic honey has a deeper flavor than commercial honey — and it has a slightly higher heat tolerance, which makes it better for campfire cooking. Plus extra for drizzling at the end.

    Balsamic Vinegar

    • Just a splash of quality balsamic vinegar adds a tangy complexity that cuts through the richness of the cheese and honey. It’s the secret ingredient that elevates this from “camping snack” to “campfire gourmet.”

    Fresh Thyme

    • Earthy and aromatic — fresh thyme is what gives this dish its herbaceous, almost savory backbone against all that sweetness. Strip the leaves off the stems and scatter generously.

    Smoked Salt

    • Optional but highly recommended. Smoked salt brings a subtle campfire-appropriate flavor to the cheese even before it goes on the actual fire. Just a pinch over the top before cooking is enough.

    We Love This Hot Honey Brie Cheese Recipe

    • It’s fast.
    • It feels fancy, even in the wild.
    • It makes camp life taste incredible.
    • It’s crowd-pleasing—especially for hungry little snackers or curious fellow campers walking by your site. If you love bold appetizers, our easy hummus recipe and fluffy naan bread are perfect companions for your next gathering.

    This is more than an appetizer—it’s a camping ritual. A moment to stop, snack, and soak in the wilderness while you cook the bigger stuff.

    A hand slicing baked brie topped with olives and herbs in a cast iron pan

    Frequently Asked Questions

    Can I make campfire brie at home without a fire?

    Absolutely. This recipe works just as well in your oven at 375°F (190°C) for about 12–15 minutes, or on a stovetop grill pan over medium heat. You lose the campfire atmosphere but none of the flavor. A small cast iron skillet is perfect for both methods.

    What type of brie should I use?

    Any full wheel of brie works — we love Costco’s double-crème brie for its high fat content and excellent melting quality. If you can find a brie labeled “double or triple crème,” grab it. Avoid pre-sliced brie as it won’t hold its shape while melting.

    Can I make this without a cast iron pan?

    Yes — heavy-duty aluminum foil works great. Create a small “boat” around the brie by folding the foil up around the sides, leaving the top open. This keeps all the melted cheese contained and makes cleanup incredibly easy.

    What can I use instead of mango?

    Figs are the most elegant substitute — they caramelize beautifully and complement the honey and brie. Fresh pears, apricots, or even pineapple rings all work wonderfully. The goal is a fruit with some sweetness that can handle direct heat without turning to mush.

    How do I transport brie for camping?

    Keep the brie sealed in its original packaging in a cooler with ice packs. It stays fresh for up to 5 days when kept cold. Transport the honey, balsamic, and herbs in small sealed containers in your camp kitchen kit. Everything assembles in under 2 minutes at the campsite.

    Cheese, mango, and green olives on a skillet with herbs, highlighting farm-fresh ingredients for gourmet cooking.

    Campfire Hot Honey Brie Cheese Recipe

    The perfect rustic-meets-gourmet appetizer for the outdoors—or indoors.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course: Appetizer
    Cuisine: American
    Calories: 220
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 wheel or block of brie cheese  (Costco’s version works great)
    • 2 tbsp organic honey, plus more for drizzling
    • 1 tsp balsamic vinegar
    • 5 olives, pitted and sliced (green or black)
    • 2 springs sprigs fresh thyme (or ½ tsp dried thyme)
    • salt and pepper optional: smoked salt
    • 2 slices of mango
    • pita chips, carrot sticks, and celery for dipping

    Equipment

    • cast iron skillet

    Method
     

    At Camp
    1. Prep the Brie: Place the brie wheel into the cast iron skillet.
    2. Top it Off: Drizzle the honey and balsamic vinegar over the cheese. Add olives, thyme, salt, and pepper.
    3. Grill the Mango: Place mango slice directly on the grill (or pan), sear one side until lightly charred, then place on top of the brie
    4. Cook on Fire: Set the skillet over hot coals or on a campfire grate. Cover loosely with foil (to prevent ash) and cook for 12–15 minutes, until cheese is soft and gooey.
    5. Cook on Stovetop: Turn heat to medium-high, cover with a lid, and let cook for 10–12 minutes, checking often. Once the center feels soft and melty, it’s ready.
    6. Serve Warm: Carefully remove from heat, drizzle with extra honey, and serve with pita chips and veggies.

    Notes

    Tips:

    • No thyme? Try rosemary or crushed walnuts for a twist.
    • Want it spicier? Add a dash of chili flakes or hot honey.
    • Works great with GF crackers or even apple slices for dipping.
    Storage Tip: Brie is best served fresh and warm. If you have leftovers (unlikely!), refrigerate and reheat gently.

  • Instant Pot Easy Chili Recipe

    Instant Pot Easy Chili Recipe

    There’s something timeless about a big pot of chili — rich, hearty, and packed with flavour. Thanks to the Instant Pot, making this classic dish has never been easier. No more juggling multiple pots and pans or waiting hours for everything to simmer down just right. One pot, 30 minutes of pressure cooking, and you’ve got a bowl of deeply spiced, stick-to-your-ribs chili that works at home and at the campsite.

    Looking for a thick stovetop version with Mexican chorizo? Try my ground beef chili with chorizo (simmered uncovered on the stove).

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Pot of bean chili with a wooden spoon next to grilled meat on a large green leaf

    This post shows you how to make a quick and flavourful chili using an Instant Pot. It’s a favourite in our home — and so easy, we even bring our Instant Pot camping! The recipe includes ground beef, chorizo, beans, tomato paste, and more hearty ingredients for a rich, satisfying meal with minimal effort.

    This Easy Instant Pot Chili has become a must-have on all our camping trips. We bring the Instant Pot right along with us (yes, even when camping!), because nothing beats the comfort of a hearty bowl of chili after a long day outdoors. Whether we’re spooning it over grilled potatoes, tossing it with pasta, or squishing it between fresh bread, it’s always dense, hearty, and absolutely delicious.

    Why We Love This Easy Instant Pot Chili

    One word: simplicity. This recipe is straightforward, no-fuss, and makes cleanup a breeze — everything cooks in one pot! Plus, it’s versatile enough to enjoy in different ways: ladled over baked potatoes, stirred into pasta, or served sandwich-style for a rustic campfire meal. Better yet, it’s a recipe we keep coming back to because it’s reliable, hearty, and so satisfying that it keeps us full well into the night — essential when camping days are packed with hiking, swimming, and exploring.

    Bean chili cooked in the Instant Pot inner pot

    Key Ingredients

    Ingredients

    Ground Beef

    • Rich, hearty, and satisfying — the backbone of a great chili. Look for 80/20 blend for best flavour.

    Chorizo

    • Adds a smoky, slightly spicy kick that sets this chili apart. Mexican-style fresh chorizo works best here.

    Smoked Paprika & Cumin

    • These two spices are what make this chili sing. Get your smoked paprika fresh for maximum impact — it makes a huge difference over regular paprika.

    Kidney Beans & Diced Tomatoes

    • Essential for bulk, protein, and fibre. The canned tomatoes add acidity that balances the rich meat perfectly.

    Tomato Paste

    • Deepens the flavour and ties everything together with a concentrated, slightly sweet tomato richness.

    For the best results, use a quality Instant Pot 6qt Duo — it’s what we use in this recipe and it makes the process completely hands-free. A wooden spoon set is also handy for breaking up the meat during the sauté step.

    Instant Pot chili with beans in a steel pot beside grilled chicken on a large green leaf

    Chili and Camping

    Camping is full of activities — and let’s be honest, who wants to spend hours cooking after a full day of adventures? This Instant Pot Chili solves that problem beautifully. It’s quick to prep, cooks hands-free, and one big pot feeds a crowd. Even better, it tastes even better the next day, which means leftovers are a bonus you’ll actually look forward to. Plus, when you cook it in the Instant Pot, you don’t have to babysit the pot over the fire — you can set it, forget it, and get back to enjoying the outdoors.

    If you love camping recipes, check out our Easy Camping Shrimp Pasta and Lemongrass Chicken Drumsticks — both are campfire favourites in our family.

    A man and three children eating at an outdoor picnic table while camping

    Frequently Asked Questions

    Can I make this chili without an Instant Pot?

    Yes! If you don’t have an Instant Pot, you can make this chili on the stovetop in a large Dutch oven. Simply follow the same sauté steps, then add all the remaining ingredients and simmer covered on low heat for 45–60 minutes, stirring occasionally until the flavours meld and the chili thickens to your liking.

    Can I freeze Instant Pot chili?

    Absolutely. This chili freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. The flavour actually deepens after freezing!

    What can I serve with Instant Pot chili?

    The options are endless. Serve it over steamed rice, baked potatoes, or corn chips for nachos. It’s also fantastic stuffed into tacos or burritos. For camping, we love serving it with crusty bread or spooned over grilled potatoes cooked in the embers.

    How do I thicken chili that’s too watery?

    If your chili is thinner than you’d like after pressure cooking, simply switch the Instant Pot back to Sauté mode and let it simmer uncovered for 5–10 minutes, stirring occasionally, until it reaches your desired consistency. You can also mash a handful of the beans against the side of the pot to add body.

    Can I make this chili spicier?

    Definitely. Add a chopped jalapeño with the onion during the sauté step, or stir in a teaspoon of cayenne pepper with the spices. Chipotle peppers in adobo are another great option — try one or two chipotle peppers in adobo sauce for a deep, smoky heat.

    Pot of bean chili with a wooden spoon next to grilled meat on a large green leaf

    Instant Pot Easy Chili Recipe

    Easy Instant Pot Recipe that you can bring it to go camping. Packed with ground beef, chorizo, bean, and so much more! A classic but a goodie.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 6 servings
    Course: Main Course
    Cuisine: American
    Calories: 380
    Ingredients Equipment Method

    Ingredients
      

    • 1 tbsp olive oil
    • ½ kg ground beef
    • 3 garlic cloves minced
    • 1 white onion minced
    • 3 chorizo sausages roughly chopped
    • 1 tsp dried oregano
    • 2 tbsp tomato paste
    • 1 can (540ml) kidney beans
    • 1 can diced tomatoes
    • 1 water or chicken stock
    • 1 tbsp Old Bay Seasoning
    • 1 tsp smoked paprika
    • 1 tsp ground cumin
    • salt and pepper

    Equipment

    • Instant Pot

    Method
     

    1. Sauté the base Turn the Instant Pot to Sauté mode. Add olive oil, then sauté ground beef with the garlic and onions for 2–3 minutes until fragrant.
    2. Add chorizo. Cook for 5–7 minutes until browned, breaking it up with a spoon. Drain excess fat if needed. Then add oregano and fry the tomato paste until fragrant.
    3. Add remaining ingredients Stir in the beans, diced tomatoes, broth, and all spices. Mix well.
    4. Pressure cook Cancel Sauté mode. Secure the lid and set the valve to Sealing. Cook on Manual / Pressure Cook for 15 minutes.
    5. Natural release Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
    6. Stir and serve Open the lid, stir well, and taste. Adjust seasoning if needed. Let it sit on Keep Warm for 10–15 minutes to thicken.

  • Instant Pot Menudo (My Mother-in-Law’s Recipe from Saltillo)

    Instant Pot Menudo (My Mother-in-Law’s Recipe from Saltillo)

    This is my mother-in-law’s menudo from Saltillo, made in the Instant Pot: beef tripe and beef shank in a guajillo and ancho chile broth, ready in about 1 hour 40 minutes instead of a whole morning.

    Rich beef soup with vegetables and herbs, served in a white bowl on colorful Mexican tablecloth.

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    Why I make menudo in the Instant Pot

    The traditional way takes hours of slow simmering. I use the Instant Pot because, honestly, that’s the only way menudo happens on a weeknight in my house. Not the traditional method, but hey, we do what we have to do.

    Bowl of Instant Pot menudo with chopped onion, oregano and lime on the side

    My mother-in-law’s menudo from Saltillo

    This menudo recipe comes straight from my mother-in-law, who has been making it for years for our family gatherings.

    Saltillo is in the northern part of Mexico, about 30 minutes from Monterrey.

    Every time we make it, we make a big batch to share with friends and neighbours.

    Rocky mountains under a clear blue sky near Saltillo, in northern Mexico

    What you need

    • Beef tripe: the honeycomb tripe is the best part for menudo. It stays tender with a little chew, and soaks up the broth.
    • Beef shank: a cut from the leg, with marrow in the bone. Under pressure it turns soft and gives the broth its body.
    • Beef feet (optional): add them if you want a thicker broth.
    • Guajillo and ancho chiles: guajillos are dried mirasol chiles, bright red with mild to medium heat. Anchos are dried poblanos, darker, a little sweet and smoky. Together they make the broth red.
    • Mexican oregano: it isn’t the same as Mediterranean oregano. It’s more citrusy, and it goes in the broth and on top.
    • Cumin and garlic: in the chile paste.

    Savory beef stew with tender meat and flavorful broth, served with fresh lime and cheese toppings.

    How to make Instant Pot menudo

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    Recommended tools

    Any medium pot and any full-size blender that can handle warm liquids work.

    1. Prep the chiles: boil the sliced tomatoes with the guajillo and ancho chiles in hot water for 20 minutes, then blend with the garlic, oregano, cumin and a little of the soaking water until smooth.
    2. Cook the meat: add the chile paste, beef shank, beef feet (if using), and the bay leaves to the Instant Pot. Cover with enough water to cover the meat, season with salt to taste, and cook on high pressure for 45 minutes.
    3. Add the tripe: let the pressure release naturally, then open the lid. Stir in the tripe and let it simmer on the soup setting for another 20 minutes.
    4. Serve: with lime juice, diced onion, diced serrano and a pinch of dried oregano, and warm corn tortillas on the side.

    Trust me, don’t skip the lime and raw onion on top.

    Menudo topped with chopped onion and oregano, with limes and dried corn behind

    How we serve it

    In my family, menudo is what we look forward to on Mexican Independence Day and on cold winter mornings.

    It’s also a New Year’s Day tradition, a comforting, traditional bowl many families enjoy the morning after a celebration.

    Love bold Mexican soups? Try our Green Pozole (Pozole Verde) for another classic, or the Easy Mexican Salsa Verde as the perfect fresh topping. Our Mexican Fire Roast Chicken is another family-favourite recipe from the same culinary tradition.

    Savory beef stew with herbs, chopped vegetables, and rich broth in a white bowl.

    Savory beef stew with herbs, chopped vegetables, and rich broth in a white bowl.

    Instant Pot Menudo

    My mother-in-law’s menudo from Saltillo, made in the Instant Pot. Tripe and beef shank in a guajillo and ancho chile broth.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 40 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: Mexican
    Calories: 320
    Ingredients Equipment Method

    Ingredients
      

    • 1 kg beef tripe cut into bite-sized pieces
    • 1 kg beef shank
    • 2 beef feet (optional, for a thicker broth)
    • 1 litre water or beef broth
    • 6 guajillo peppers
    • 4 ancho peppers
    • 4 garlic cloves
    • 7 bay leaf
    • salt to taste
    • 1 tbsp dried oregano
    • 1 tbsp cumin powder
    • 5 medium tomatoes
    • white onion, diced garnish
    • 2 serrano peppers, diced garnish
    • dried oregano garnish
    • 6 limes garnish

    Equipment

    • Instant Pot

    Method
     

    1. Prep the Chiles:
      In a medium pot, combine the sliced tomatoes, guajillo chiles, and ancho chiles. Boil them in hot water for 20 minutes until softened. Transfer the softened ingredients to a blender, add the garlic, oregano, cumin, and 1 cup of the soaking water. Blend until smooth and set aside.
    2. Cook the Meat:
      In the Instant Pot, add the blended chile paste, the beef shank, the beef feet (if using), and the bay leaves. Pour in enough water to fully cover the meat and season with salt to taste. Seal the lid and cook on high pressure for 45 minutes.
      (The beef tripe goes in later, not now.)
    3. Add the Tripe:
      Let the pressure release naturally, then open the lid. Add the beef tripe to the pot. Switch to the soup setting and simmer for another 20 minutes.
    4. Serve:
      Ladle the menudo into bowls and garnish with a squeeze of fresh lime juice, diced onion, diced serrano, and a sprinkle of dried oregano. Serve with warm corn tortillas on the side.

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  • 30-Minute Thai Basil Chicken

    30-Minute Thai Basil Chicken

    Bold, aromatic, and on the table in 30 minutes — this Thai Basil Chicken (Pad Kra Pao) is our family’s most-cooked weeknight dinner. A handful of pantry staples, one wok, and dinner is done.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Thai basil chicken stir-fry in a white bowl on a granite counter

    Why We Love This Easy Thai Basil Chicken

    This recipe is one of those rare gems that checks all the boxes: it’s quick, uses simple ingredients, and delivers bold, authentic flavours. In our household, it’s a staple. The kids love it because of its tangy kick from the lime juice — they always squeeze extra on top. We love it because it’s a wholesome meal that doesn’t take all evening to prepare. Any leftovers make fantastic lunchbox additions for the next day.

    Why You Should Try It

    If you’re new to Thai-inspired cooking, this dish is the perfect introduction. It’s simple enough for beginners and requires no fancy equipment — just a skillet or wok. The flavours are bold yet approachable, with a balance of sweet, salty, tangy, and aromatic notes that’ll make you feel like a pro chef. You can easily add bell peppers or green beans if you want to sneak in more vegetables.

    Close-up of Thai basil chicken with wilted basil leaves

    Ingredients

    Thai Basil

    • The star of the dish — its slightly peppery, licorice-like flavour is what separates this from any regular stir-fry. Thai basil holds up to high heat far better than Italian basil, wilting into the sauce without losing its character. Add it right at the end and toss just 30 seconds. If your family finds basil too intense, start with half a cup and adjust.

    Fish Sauce

    • The secret behind the umami depth. Fish sauce adds a savoury complexity that soy sauce alone can’t replicate — it’s funky, salty, and absolutely essential for authentic Thai flavour. Use a high-quality brand like Red Boat Fish Sauce for the cleanest flavour. Start with less and add more to taste.

    Oyster Sauce

    • Adds a sticky, slightly sweet, and deeply savoury coating to the chicken. It’s the binding element of the sauce that gives this dish its characteristic glossy finish. Use a good oyster sauce — it makes a real difference.

    Chicken Thigh vs. Breast

    • Chicken thigh stays juicier at high stir-fry heat and absorbs sauce better than breast. Either works — thigh for flavour, breast for leaner preference. Cut into uniform small pieces so everything cooks evenly in under 10 minutes.

    Garlic and Thai Chili

    • Pound them together in a mortar and pestle for the most flavourful base, or mince finely. This aromatic foundation hits the hot wok first, perfuming the oil before anything else is added. Skip the chili or reduce to one pepper for family-friendly heat levels.

    Bowl of Thai basil chicken with fresh basil leaves on the side

    Why It’s a Family Favourite

    This dish hits the sweet spot between fast and flavourful. It’s the kind of meal that comes together faster than you can decide what to order for takeout. Cooking it fills the house with an irresistible aroma that draws everyone to the table.

    Use a Carbon Steel Wok for authentic high-heat stir-frying — the carbon steel develops a natural seasoning over time and distributes heat perfectly for this style of cooking.

    Serve alongside our Instant Pot Taiwanese Beef Noodle Soup for a full Thai-inspired feast, try the Lemongrass Chicken Drumsticks for another Southeast Asian weeknight favourite, or check out our Thai Chicken Salad for a lighter meal using similar flavours.

    “This dish is proof that the simplest ingredients, cooked with love, create the most incredible flavours.”

    Sammi Chow — Love and Harvest

    Thai basil chicken in a white bowl with chopsticks

    Frequently Asked Questions

    Can I substitute regular Italian basil for Thai basil?

    You can in a pinch, but the flavour will be noticeably different. Italian basil is sweeter and more delicate; Thai basil has a peppery, anise-like quality that is central to the dish’s identity. If you can’t find Thai basil, adding a tiny pinch of anise or fennel with Italian basil gets you closer.

    What rice goes best with Thai Basil Chicken?

    Jasmine rice is the classic pairing — its fragrant, slightly sticky texture soaks up the sauce beautifully. Cook it slightly wet so the grains are soft and clingy. Brown jasmine rice also works well if you prefer a whole grain option, though the texture is slightly chewier.

    Can I make this dish vegetarian?

    Yes. Replace chicken with firm tofu (pressed and cubed) or mushrooms. Substitute fish sauce with soy sauce or coconut aminos and replace oyster sauce with a vegan mushroom oyster sauce. The cooking time is the same — just watch the tofu as it browns faster than chicken.

    How do I prevent the basil from turning black?

    Add the basil off the heat or in the final 30 seconds of cooking. High direct heat for too long will blacken and bitter the leaves. Toss quickly and serve immediately. The basil should be wilted but still vibrant green.

    Is this recipe good for meal prep?

    Absolutely. It reheats beautifully in a pan with a tiny splash of water. Pack with rice in containers — it keeps in the refrigerator for 3 days and makes excellent lunches. The basil will darken slightly upon reheating but the flavour stays great.

    Can I use frozen chicken?

    Always thaw chicken completely before stir-frying. Frozen or partially frozen chicken releases excess water in the wok, which prevents proper browning and turns the dish steamed rather than stir-fried. Thaw overnight in the refrigerator for best results.

    Thai basil chicken stir-fry in a white bowl on a granite counter

    30-Minute Meal Thai Basil Chicken

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Thai
    Calories: 340
    Ingredients Method Notes

    Ingredients
      

    • 1 whole chicken deboned and cut into small chunks
    • 2 tbsp soy sauce
    • 1 tsp hoisin sauce
    • 2 tbsp brown sugar
    • 1 tbsp fish sauce
    • 2 tbsp cooking oil
    • 1 tsp chicken stock powder
    • ½ cup water
    • 1 cup fresh basil leaves divided (reserve some for garnish)
    • black pepper garnish
    • lime juice optional

    Method
     

    1. In a bowl, mix the chicken chunks with soy sauce, hoisin sauce, brown sugar, and fish sauce. Let it marinate for at least 15 minutes, or up to 1 hour for deeper flavor.
    2. Heat the cooking oil in a large skillet or wok over medium-high heat.
    3. Add the marinated chicken and sauté until the chicken is cooked through and starts to brown slightly, about 5–7 minutes.
    4. Sprinkle the chicken stock powder over the chicken and pour in the water. Stir well.
    5. Let the mixture simmer until the liquid reduces down to a thick sauce, about 3–5 minutes.
    6. Add most of the Thai basil leaves to the pan and stir until they wilt and become fragrant, about 1 minute.
    7. Transfer the chicken to a serving plate. Garnish with the reserved Thai basil leaves and a generous sprinkle of freshly cracked black pepper. Additionally, you can add some lime juice on top of the basil chicken.

    Notes

    Serving Suggestion

    Serve hot over steamed jasmine rice or alongside stir-fried vegetables for a complete meal.

  • Easy Hummus Recipe

    Easy Hummus Recipe

    Creamy, flavourful, and ready in 10 minutes — this homemade hummus beats anything from the grocery store. Made with chickpeas, tahini, lemon, garlic, and finished with a drizzle of olive oil and a sprinkle of sumac.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Homemade hummus swirled on a white plate with olive oil and ground sumac

    Why You Should Try This Recipe

    Hummus is a versatile, satisfying snack that’s perfect for dipping veggies, spreading on sandwiches, or serving alongside your favourite meals. Making it at home not only saves money but also lets you control the flavour and texture. Whether you soak chickpeas overnight for fresh-from-scratch flavour or use canned chickpeas for convenience, this recipe will become your go-to dip in no time.

    Creamy homemade hummus with a pool of olive oil and ground spice on top

    Why Garnish the Hummus with Sumac?

    Sprinkling sumac on top of hummus adds a burst of tangy, citrus-like flavour that complements the creamy richness beautifully. It enhances the visual appeal with its deep red colour and provides a bright, zesty finish that balances the dish. Sumac is also a traditional Middle Eastern spice, giving your hummus an authentic touch.

    Ingredients

    Chickpeas

    • The heart of the recipe — they provide the creamy, starchy base and nutty flavour. For the smoothest hummus, use canned chickpeas (rinsed well) or cook dried chickpeas from scratch. If using canned, reserve the aquafaba (chickpea water) to thin the hummus to your preferred consistency. Find quality tahini paste while you’re at it — it’s equally essential.

    Tahini

    • Ground sesame seed paste — the ingredient that separates great hummus from good hummus. Use a runny, well-stirred tahini made from hulled sesame seeds. It adds richness, nuttiness, and binds everything into a silky paste. Don’t substitute with peanut butter — the flavour profile is completely different.

    Fresh Lemon Juice

    • Always fresh, never bottled. Lemon juice provides the bright acidity that lifts all the other flavours and prevents the hummus from tasting flat or heavy. Start with half a lemon and adjust — the right amount makes the whole dip come alive.

    Extra Virgin Olive Oil

    • Drizzled on top and blended in for silkiness. Use a good quality extra virgin olive oil — its fruity, peppery finish is a key part of the final flavour. Don’t use light or regular olive oil; the flavour difference matters here.

    Garlic

    • Raw garlic adds a sharp, savoury kick that’s traditional in hummus. For a milder result, roast a whole head of garlic in the oven first — roasted garlic gives a sweet, mellow depth without any bite. Start with one clove raw; you can always add more to taste.

    Sumac

    • A dried, ground berry from the Middle East with a tart, citrus flavour. It’s the classic finishing spice for hummus — adds colour and a pop of brightness that elevates the whole presentation. Find it in Middle Eastern grocery stores or here on Amazon.

    Hummus swirled in a bowl and topped with olive oil and ground sumac

    Our Favourite Side Dishes

    We love pairing this hummus with fresh veggies like carrots, cucumbers, and bell pepper slices. Pita bread or crackers are also fantastic options. For a heartier snack, try it with grilled chicken or falafel. For homemade bread to serve alongside, our Fluffy Naan Bread is perfect — warm and soft, ideal for scooping.

    Love Mediterranean flavours? Try our Chicken Shawarma Wrap with Caesar Salad where this hummus makes an excellent spread, or our Best Garlic Mashed Potatoes for another crowd-pleasing dip alternative at the table.

    A good food processor is the most important tool for smooth hummus — blend for at least 3 minutes for a truly silky texture.

    How to Make It Easier and Faster

    • Soak the Chickpeas: If making from scratch, soak dried chickpeas overnight and cook them until soft. More time-intensive but yields the creamiest texture.
    • Use Canned Chickpeas: For a quicker option, grab a can of chickpeas. Just rinse them well before blending.
    • Peel the Chickpeas (Optional): For extra-smooth hummus, peel the skins off the chickpeas. While not necessary, it’s worth it if you want a velvety texture.

    Making hummus at home is an easy way to elevate any meal or snack. Whether you’re prepping for a family gathering, a quick lunch, or a cozy night in, this recipe will always deliver. Give it a try — you won’t regret it!

    Sammi Chow — Love and Harvest

    Frequently Asked Questions

    Can I use dried chickpeas instead of canned?

    Yes, and the results are even creamier. Soak 1 cup of dried chickpeas overnight in plenty of cold water. Drain, then simmer for 1–2 hours until very soft (they should crush easily between your fingers). Cool before blending. Dried chickpeas make about 2.5 cups cooked — the equivalent of one large can.

    Why is my hummus grainy and not smooth?

    Two reasons: not blending long enough, and not using enough tahini or liquid. Blend for a minimum of 3 minutes, scraping down the sides. Add aquafaba (chickpea water), ice water, or more lemon juice one tablespoon at a time until you reach the silky consistency you want. Warm chickpeas also blend smoother than cold ones.

    How long does homemade hummus keep?

    Store in an airtight container in the refrigerator for up to 5 days. Drizzle a thin layer of olive oil on top before sealing to keep it fresh and prevent it from drying out. Give it a stir before serving as it may thicken slightly in the fridge.

    Can I freeze hummus?

    Yes. Freeze in individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving. The texture may be slightly different after freezing — add a drizzle of olive oil and a squeeze of lemon to refresh it.

    What is sumac and can I substitute it?

    Sumac is a dried ground berry with a tangy, citrus-like flavour. If you can’t find it, a small pinch of lemon zest on top provides a similar brightness. Smoked paprika is another common topping that adds colour and a warm, smoky note instead of the citrus tang.

    What’s in hummus?

    It’s mostly chickpeas and tahini, blended with fresh lemon juice, extra virgin olive oil, garlic, salt and a splash of aquafaba, with a pinch of sumac on top.

  • Beer Batter Fish and Chips

    Beer Batter Fish and Chips

    Our beer batter fish and chips is so crispy and golden you will wonder why you have never tried it before — restaurant-quality crunch with tender, flaky fish inside, all made right in your own kitchen with ingredients you likely already have on hand.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Golden crispy beer batter fish and chips on a plate.

    Why Beer Batter Makes the Best Fish and Chips

    Beer batter fish and chips takes this traditional dish to the next level, providing a crispy, golden crust that encases tender, flaky fish. The beer in the batter serves multiple purposes:

    1. Crispiness: The carbonation in the beer creates tiny bubbles in the batter, resulting in a light, airy, and exceptionally crispy coating.
    2. Flavour: Beer imparts a subtle malty flavour that enhances the overall taste without overpowering the fish.
    3. Moisture: The beer helps keep the fish moist and tender during frying, ensuring a perfect bite every time.

    Beer Batter vs. Regular Batter

    Traditional fish and chips are typically coated in a simple flour and water batter or seasoned flour. While delicious, they often lack the same level of crunch and depth of flavour that beer batter provides.

    • Effervescence: The bubbles in the beer expand during frying, creating a light and crispy crust.
    • Complexity: The beer adds subtle complexity to the batter, enhancing flavour without being overwhelming.

    Golden fried fish fillet with flaky white fish inside and crispy breading.

    Key Ingredients

    Ingredients

    The Fish

    Traditionally halibut was the go-to fish for fish and chips. With the rise in halibut prices, many other options have become popular. We always use tilapia based on availability, but the following all work beautifully:

    • Why it matters: A firm, flaky white fish holds up to frying without falling apart. Avoid thin or delicate fillets that will overcook before the batter turns golden.
    • Best choices: halibut, cod, haddock, tilapia, pollock, or catfish.

    Beer

    A light lager or pale ale works best for fish and chips batter. Let it sit open for a few minutes before using to slightly reduce the carbonation so it does not bubble over when mixed.

    • Why it matters: The carbonation is what creates that signature light, airy, crispy crust that makes this recipe special.

    Rice Flour Blend

    Using a combination of all-purpose flour and rice flour gives the batter an extra-crispy texture that stays crunchy longer.

    • Why it matters: Rice flour has less gluten than wheat flour, which means the batter fries up crispier and lighter without toughening.

    Dutch Oven

    For stovetop deep frying, a Lodge cast iron Dutch oven is ideal. Cast iron holds heat evenly and maintains the oil temperature far better than a regular saucepan.

    • Why it matters: Consistent oil temperature at 375°F (190°C) is the secret to a non-greasy, perfectly golden crust.

    Fresh white fish fillets on a wire rack ready for beer batter frying.

    How to Make Beer Batter Fish and Chips

    Open a can of beer and let it sit for a few minutes to slightly reduce the carbonation. Meanwhile, cut the fish into long strips and season with salt and pepper. Set aside.

    Combine all the dry ingredients in a bowl and stir well to ensure they are thoroughly mixed. Gradually whisk in the beer until the batter is thick and smooth. Set aside.

    Heat oil in a Dutch oven to 375°F (190°C). Use a deep frying thermometer to monitor the temperature throughout cooking. Dip each fillet into the beer batter, making sure it is well coated. Carefully lower the battered fish into the hot oil and fry until golden brown and crispy, about 4–6 minutes per fillet. Remove and drain on paper towels.

    Serve the fish and chips hot, sprinkled with a little extra salt. Accompany with lemon wedges, tartar sauce, or malt vinegar, and French fries.

    Crispy fried fish fillets with crinkle-cut fries on a white plate.

    Tips for the Crispiest Beer Batter Fish

    • Cold batter: Keep the batter cold until the moment of frying. Cold batter hitting hot oil creates the crispiest coating.
    • Don’t crowd the pan: Fry 2–3 pieces at a time. Crowding drops the oil temperature and leads to greasy, soggy fish.
    • Pat the fish dry: Before dipping in batter, pat the fish fillets dry with paper towels. Excess moisture prevents the batter from adhering properly.
    • Monitor oil temperature: Use a thermometer and maintain 375°F throughout cooking. Too low = greasy; too high = burnt outside, raw inside.

    Love seafood dinners? Try our Crispy Panko Crusted Baked Salmon for a lighter weeknight option, or our Easy Camping Shrimp Pasta for something quick and flavourful. For a beautiful salmon dish, the Ricotta Cheese Salmon Roll is always a crowd-pleaser.

    Crispy beer batter fish and chips served with dipping sauce.

    Frequently Asked Questions

    What is the best beer for beer batter fish?

    A light lager or pale ale gives the best results — something crisp and not too bitter. Avoid dark stouts or heavily hopped IPAs as they can make the batter too heavy and bitter. If you prefer not to use alcohol, sparkling water or club soda works as a non-alcoholic substitute and still provides the carbonation needed for a crispy crust.

    Why is my batter not sticking to the fish?

    The most common reason is excess moisture on the fish. Always pat the fillets completely dry with paper towels before dipping in batter. Also make sure the batter is thick enough — it should coat the back of a spoon. If the batter is too thin, add a tablespoon of flour and stir.

    What oil is best for frying fish?

    Use a neutral high-smoke-point oil such as canola, vegetable, or sunflower oil. Avoid olive oil or butter as they burn at high frying temperatures. You need at least 2–3 inches of oil in the pot so the fish can float freely while frying.

    Can I make this in an air fryer?

    Beer batter does not work well in an air fryer because the batter is too wet and liquid — it drips off before it can set. For an air fryer version, use a dry breadcrumb coating instead. For the authentic crispy beer batter crust, deep frying in a Dutch oven is the only way to achieve the right result.

    What type of fish works best if halibut is not available?

    Cod and haddock are the most traditional substitutes and give the best texture. Tilapia is widely available and mild in flavour, making it very family-friendly. Pollock is a budget-friendly option with great texture. Avoid very thin fillets or fatty fish like salmon for this recipe as they behave differently in hot oil.

    How do I keep the fish crispy while frying in batches?

    Place fried pieces on a wire rack set over a baking sheet in a 225°F (110°C) oven while you finish frying the remaining batches. Never stack hot fried fish on paper towels alone — the steam traps moisture underneath and makes the bottom soggy. A wire rack lets air circulate all around each piece.

    Golden fried fish fillet with flaky white fish inside and crispy breading. Perfect for seafood lovers and date night dinners.

    Beer Batter Fish and Chips

    Restaurant quality fish and chip batter that guarantees a crispy, golden crust that encases tender, flaky fish using beer in the batter.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 5 people
    Course: Main Course
    Cuisine: American
    Calories: 580
    Ingredients Method

    Ingredients
      

    • 1½ pounds white fish fillets (such as cod, haddock, or pollock)
    • 1 cup all-purpose flour + extra for coating the fish
    • 1 tsp ground paprika
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 cup beer open and sit on counter for 20 minutes
    • 1 tsp salt
    • vegetable oil
    • 3 pounds frozen fresh fries

    Method
     

    1. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
    2. Fry the potatoes in batches for about 3-4 minutes until they are pale and soft but not browned. Remove and drain on paper towels.
    3. Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Remove and drain on paper towels, then season with salt.
    Preparing the Fish
    1. Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
    2. In a large bowl, mix together the flour, paprika, baking powder, and salt.
    3. Gradually pour the beer into the flour mixture, whisking until smooth.
    4. Dip each fish fillet into some flour until well coated, then submerge the fillet into the batter, allowing any excess to drip off.
    5. Carefully lower the fish into the hot oil and fry for about 4-5 minutes, or until the batter is golden brown and the fish is cooked through. Fry in batches if necessary to avoid overcrowding the fryer.
    6. Remove the fish from the oil and drain on paper towels.
    7. To Serve: the hot, crispy fish with the freshly fried chips. Optionally, serve with lemon wedges, tartar sauce, and malt vinegar.

  • One Pot Lemon Garlic Chicken

    One Pot Lemon Garlic Chicken

    One pot, 30 minutes, and ingredients you already have in the fridge — this Lemon Garlic Chicken with rice pilaf is the weeknight dinner that earns compliments every single time. My kids fight over the leftovers, and yours probably will too.

    One pot lemon garlic chicken and rice topped with lemon slices, with pickled red onion on the side

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Why This Recipe Works

    The secret to this dish is layering flavor in one pot. You marinate the chicken first, then sear it skin-side down to render the fat and build a golden crust. That same pot then becomes the base for your rice — deglazing with red wine picks up all the browned bits, and the chicken stock cooks the rice to fluffy perfection. Everything that would have gone into multiple pans concentrates into one incredible dish.

    Skillet of lemon garlic chicken with rice pilaf and lemon slices

    Ingredient Deep-Dive

    Ingredients

    Chicken Legs (Skin-On)

    • Why it matters: Skin-on chicken legs are essential. When they hit the hot pan, the natural fat renders out and creates a deeply caramelized crust that flavors the entire dish. You can remove the skin if you prefer, but you’ll miss that golden layer. Dark meat also stays juicier over the 20–25 minute cooking time than breast meat would.

    White Rice

    • Why it matters: I use regular jasmine or Chinese short-grain rice. It absorbs the garlic-lemon-wine stock beautifully. Brown rice or quinoa can substitute, but will need more liquid and longer cooking time.

    Chicken Stock

    • Why it matters: Good chicken stock is the backbone of the rice. Homemade is best, but any quality store-bought stock works. It carries the garlic and lemon into every grain of rice.

    Fresh Lemon

    • Why it matters: Lemon serves double duty — it marinates the chicken (tenderizes, adds brightness) and finishes the dish as a wedge on the side for a fresh citrus burst right before eating. Do not use bottled lemon juice; fresh is non-negotiable here.

    Fresh Garlic

    • Why it matters: Minced fresh garlic cloves in the marinade infuse the chicken deeply. Always fresh — jarred garlic lacks the aromatic punch needed to flavor the entire dish.

    Old Red Wine

    • Why it matters: I always have an open bottle of red wine that was forgotten from a party or a quiet evening. Old wine is more acidic, and that acidity is perfect for deglazing the pan — it lifts all the caramelized chicken bits that would otherwise be lost, adding enormous depth to the rice. Don’t use cooking wine; real wine is the difference.

    How to Make One Pot Lemon Garlic Chicken

    1. Marinate the Chicken: Combine chicken legs with lemon juice, minced garlic, olive oil, salt, pepper, and herbs. Let sit while you prep the rest.
    2. Prepare the Rice: Wash rice until the water runs clear — this removes excess starch and prevents a gummy result.
    3. Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Sear chicken skin-side down until golden and crispy. Remove and set aside.
    4. Deglaze: Pour red wine into the hot pot and scrape up all the browned bits. Those bits are pure flavor.
    5. Sauté the Rice: Add washed rice and stir for a couple of minutes to coat it in the deglazed sauce.
    6. Cook Together: Pour in chicken stock, bring to a simmer, nestle chicken legs on top, cover, and cook 20–25 minutes until stock is fully absorbed and chicken is cooked through.
    7. Serve: Garnish with lemon wedges for a fresh citrus finish.

    Close-up of chicken thighs, carrots and rice in the pan with lemon slices

    A Family Favorite

    As a busy mom, I’m always hunting for meals that are fast, nutritious, and don’t create a mountain of dishes. This One Pot Lemon Garlic Chicken has become a lifesaver for countless weeknight dinners. My kids are always excited to open their school lunchbox when they spot the leftovers — especially with that extra lemon wedge tucked in on the side.

    Lemon garlic chicken with rice pilaf, carrots and fresh herbs in the pan

    Close-up of the rice pilaf with herbs and a lemon slice in the pan

    Lemon garlic chicken and rice plated with pickled red onion and a lemon wedge

    Frequently Asked Questions

    Can I use chicken breast instead of chicken legs?

    You can, but chicken legs are strongly recommended. The dark meat stays juicy during the 20–25 minute cooking time. Chicken breasts tend to dry out when cooked this long at these temperatures. If using breasts, reduce cooking time and check for doneness at 15 minutes.

    What if I don’t have red wine?

    Deglaze with chicken stock or white wine instead. The red wine adds a deeper, slightly tannic flavor, but the dish still works beautifully without it. Avoid skipping the deglazing step entirely — those browned bits are essential flavor.

    Can I make this ahead of time?

    Yes. It reheats excellently. Store leftovers in an airtight container for up to 3 days. Add a splash of water or chicken stock when reheating to prevent the rice from drying out. Serve with a fresh lemon wedge.

    How do I know when the chicken is cooked through?

    The internal temperature should reach 165°F (74°C). The juices run clear when you pierce the thickest part of the thigh. The rice being fully cooked and stock fully absorbed is also a reliable indicator.

    Can I add vegetables?

    Absolutely. Carrots, onions, and peas all work well. Add sturdy vegetables (carrots, onion) when you sauté the rice, and tender ones (peas, spinach) in the last 5 minutes. The original recipe includes carrots and onion as traditional additions.

    What type of pot works best?

    A wide, heavy-bottomed pot with a tight-fitting lid is ideal. A Lodge Dutch Oven or any heavy enameled pot distributes heat evenly and traps steam perfectly for cooking the rice.

    Baked chicken and rice skillet with lemon slices and fresh herbs, delicious comfort food recipe.

    One Pot Lemon Garlic Chicken

    A 30-minute meal with minimal cleanup and ingredients you can easily find in your fridge and pantry. This dish has become a household favourite because it is easy and delicious.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Main Course
    Calories: 520
    Ingredients Method

    Ingredients
      

    Chicken Legs Marinate
    • 6 whole chicken legs separate the thigh and drumstick, skin on
    • 2 tbsp red wine
    • ½ lemon juice
    • 1 tsp Maggie Sauce
    • 1 tsp paprika
    • 2 garlic cloves grated
    • ½ white onion grated
    • 2 tsp sea salt
    • black pepper
    One Pot Lemon Garlic Chicken
    • 3 cups white rice wash and rinsed
    • 2 carrots diced
    • ½ cup green beans diced
    • 2 garlic cloves smashed and diced
    • 1 white onion diced
    • ½ cup red wine
    • 4 cups chicken stock
    • ½ lemon juice
    • salt
    • cilantro

    Method
     

    Chicken Marinate
    1. Wash and clean the chicken. Trim out any extra fat but keep the skin on.
    2. In a bowl, combine the chicken legs with red wine, lemon juice, Maggie sauce, paprika, grated garlic, grated onion, salt, and black pepper. Let it sit while you prepare the rest.
    One pot lemon garlic chicken
    1. Wash your rice in a separate bowl until the water runs clear. Set the strained rice aside.
    2. Heat a large pot over medium heat. Make sure the pan is very hot. Add the marinated chicken legs skin-side down and sear until the skin is golden and crispy. I like the pot really hot so the oil from the skin bubbles out. If you find the chickens are sticking to the pot, add 1 tsp of oil. Remove the chicken and set it aside.
    3. Pour the red wine into the pot, scraping up all the crispy bits left behind from the chicken. Add the diced carrots, onion and garlic. Saute until soft.
    4. Add the washed rice to the pot and stir it around in the deglazed sauce for a couple of minutes to let it soak up all the flavors.
    5. Pour in the chicken stock and bring it to a simmer. Nestle the chicken legs on top of the rice, cover, and cook for 20-25 minutes, or until the stock is fully absorbed and the chicken is cooked through. Squeeze lemon juice on top.
    6. Once the stock has disappeared, your one-pot meal is ready to serve! Garnish with lemon wedges for an extra citrusy kick and sprinkle with cilantro.

    Love one-pot chicken meals? Try our Thanksgiving Roasted Lemon Garlic Chicken for a showstopper centerpiece, or our Mexican Fire Roast Chicken for bold smoky flavor. For an easy weeknight side, our Best Garlic Mashed Potatoes pairs perfectly with this dish.

  • Spinach Sour Cream Pasta

    Spinach Sour Cream Pasta

    There’s something borderline magic about beet pasta. The color alone — that deep, saturated magenta — stops people mid-conversation when you put it on the table. But this dish isn’t just a visual trick: the earthy sweetness of beet pasta against a tangy, garlicky sour cream sauce is a combination that genuinely works, and the whole thing comes together in 20 minutes. It’s the rare recipe that looks like you spent hours and tastes even better than it looks.

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    Pink beet pasta in a creamy spinach and sour cream sauce

    A quick, effortless pasta meal using sour cream, spinach, garlic, and mozzarella cheese — ready in 20 minutes with minimal cleanup.

    Why This Recipe Works

    1. Visual Impact: The magenta hue from beet pasta makes this a showstopper on any table without any extra effort.
    2. Nutritional Value: Beets are packed with fiber, folate, and vitamin C. Sour cream adds calcium and protein.
    3. Unique Flavour: Earthy beet sweetness against tangy sour cream is a combination most people have never tried — and immediately want to make again.
    4. 20-Minute Meal: The sauce takes less time than boiling the pasta. Perfect for weeknights.

    The Beet Pasta

    If you have time, the best version of this dish uses Homemade Fresh Beet Pasta — made by juicing fresh beets and blending with eggs and flour. Nothing compares to it for flavour and color intensity.

    Fresh beet pasta recipe: pink beet pasta drying on a wooden rack

    No time for homemade? Any dried pasta works perfectly. The sauce is strong enough to carry the dish on its own, so use whatever pasta you have on hand.

    Ingredients Deep Dive

    Ingredients

    Sour Cream

    • Why it matters: Sour cream is the backbone of this sauce — it gives it that thick, tangy creaminess that coats the pasta instead of just sitting in a pool at the bottom. Full-fat is best. If you want it extra creamy (recommended), add an extra 1/4 cup beyond the recipe’s 1 cup base. Don’t substitute Greek yogurt straight — it can break when heated; mix it with a tablespoon of cream first if you need a substitute.

    Spinach

    • Why it matters: Spinach adds nutrition and colour depth to the sauce without overpowering it. Fresh spinach wilts down dramatically — two large handfuls cook to a couple tablespoons. It’s mild enough that kids reliably eat it without objection once it’s incorporated into the sauce.

    Garlic

    • Why it matters: Three cloves, sautéed gently in butter until fragrant — about 1 minute. Don’t rush this step or let it brown; burned garlic turns bitter and ruins the sauce. If garlic is too strong for your household, swap half a small white onion for a gentler flavour.

    Mozzarella Cheese

    • Why it matters: Shredded mozzarella melts smoothly into the sour cream sauce and adds a mild, milky richness. Other options that work well: brie (creamier, more complex), parmesan (sharper, adds more umami), or blue cheese (bold — use sparingly). A fine Parmesan grater is excellent for adding freshly grated cheese to the final dish.

    Butter

    • Why it matters: Used to sauté the garlic at the start. Butter adds a richness and nuttiness that olive oil can’t replicate in this sauce. Either works, but butter is notably better here.

    How to Make the Sour Cream Sauce

    Heat a tablespoon of butter in a large skillet over medium heat. Add three cloves of minced garlic and sauté until fragrant — about 1 minute. Add two cups of fresh spinach and cook until wilted, about 2–3 minutes. Reduce heat to low and stir in 1 cup of sour cream and 1 cup of shredded mozzarella until smooth. Season with salt and pepper to taste. If the sauce is too thick, thin it with a splash of pasta cooking water. Toss the cooked pasta in the sauce until evenly coated. Serve immediately, garnished with fresh parsley or dill if desired.

    A good wooden spoon set is ideal for stirring sour cream sauces — gentle enough not to break the emulsion while you’re incorporating the cheese.

    Pink beet pasta in a creamy spinach and sour cream sauce

    More Pasta Recipes You’ll Love

    Frequently Asked Questions

    Can I use regular pasta instead of beet pasta?

    Absolutely. Any pasta shape works — penne, rigatoni, linguine, or spaghetti. Beet pasta adds visual drama and a subtle earthy flavour, but the sour cream sauce is delicious on its own without it. If you use regular pasta, consider adding a pinch of smoked paprika to the sauce for colour and depth.

    Why does my sour cream sauce break or look grainy?

    Sour cream breaks when it’s added to heat that’s too high. The key is to reduce the heat to low before adding the sour cream, and never let the sauce boil after it’s in. If it starts looking grainy, remove from heat immediately and stir in a tablespoon of cold butter — this often rescues it.

    Can I make this dish ahead of time?

    The sauce can be made ahead and refrigerated for up to 2 days. Reheat gently on low heat with a splash of water or milk to loosen it. However, the pasta is best cooked fresh — pre-cooked pasta absorbs the sauce and can become mushy when reheated.

    How do I keep the beet pasta from fading?

    Don’t overcook it. Beet pasta’s colour comes from betalain pigments that degrade with prolonged heat. Cook to just al dente — test at 1 minute before the package time — and immediately toss in the sauce. The acid in the sour cream also helps preserve the colour.

    Is this recipe suitable for kids?

    Yes — the spinach blends into the creamy sauce and is nearly undetectable to picky eaters. The garlic level is mild. The beet pasta colour is actually a plus with kids; the striking colour makes it fun to eat. Serve it as “magic purple pasta” and watch it disappear.

    Pink pasta tossed in a creamy spinach and sour cream sauce

    Spinach Sour Cream Pasta with Fresh Beet Pasta

    Vibrant beet pasta, coated in a creamy, tangy sour cream sauce. The striking magenta hue is not only visually stunning but also hints at the earthy sweetness of the beets.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings: 6 people
    Course: Main Course
    Cuisine: American Italian
    Calories: 420
    Ingredients Equipment Method

    Ingredients
      

    • 12 oz dried pasta or my Homemade Fresh Beet Pasta
    • ¼ cup unsalted butter cold
    • 3 garlic cloves
    • 1 cup spinach washed and chopped
    • 1 cup sour cream
    • 1 cup mozzarella cheese
    • ½ tsp chicken stock powder
    • salt and pepper

    Equipment

    • Philips Pasta Maker Machine optional if you want to make fresh beet pasta

    Method
     

    1. First, cook the pasta as instructed on the package. Strain the pasta but reserve the pasta water. Set them both aside.
      ADVANCE COOKING: instead of regular dried pasta, you can try our Homemade Fresh Beet Pasta Recipe.
    2. In a large skillet, heat the cold butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
    3. Lower the heat and stir in the spinach and cook for another 1 minute. Now stir in the sour cream, mixing until smooth. While it is bubble, sprinkle the mozarella cheese on top and cook for 5 minutes. Ocassionally stir it so it doesn't stick to the skillet.
    4. Add in your pasta to the skillet and toss to coat the pasta evenly with the sauce. If you find the sauce too thick, you can add some pasta water. Continue to cook for 2-3 minutes until the pasta is heated through.
    5. Transfer the pasta to serving plates. Garnish with fresh dill or parsley and grated Parmesan cheese, if desired.