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Category: easy meals

  • Mole Ayocote – Purple Camp Bean Recipe

    Mole Ayocote – Purple Camp Bean Recipe

    I discovered this recipe in a small rural town outside Puebla while learning to grow oyster mushrooms with a government agricultural program. The workshop owner, Doña Mari, quietly invited us to brunch and set down a bowl of deep purple beans swimming in a rich red chile sauce she called Mole Ayocote. I fell in love on the first spoonful. This authentic, little-known Mexican camp bean recipe is now one of my most requested at the campsite.

    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 purple ayocote beans simmering in red mole sauce

    Why This Is the Ultimate Camp Bean Recipe

    Beans are always an easy camping food — high in protein and filling. But flavorless canned beans are a letdown. Mole Ayocote is different: it is a purple broad bean stew built on a chilli puree of ancho peppers, guajillo peppers, cumin, garlic, and oregano. Make the red chile puree at home, bring it to the campsite, and the rest comes together in one pot over the fire.

    Why You Will Love This Recipe

    • Great vegetarian option — no meat needed. The combination of spice, peppers, and beans is hearty and deeply satisfying.
    • Authentic Mexican flavour — with these peppers and spices, you get the full Mexican experience from a single dish.
    • Delicious — the flavour is layered and complex, and the colour of the purple ayocote beans in brilliant red sauce is stunning.
    • Easy campsite cooking — minimal gear required. If the chile puree is made ahead, all you need is a pot and a fire.

    trail camp beans recipe

    Ingredients Deep-Dive

    Ayocote Beans (Purple Broad Beans)

    Ayocote is a type of Mexican purple runner bean — large, meaty, and with a savoury, nutty flavour that is almost meat-like. The creamy, starchy texture makes it an outstanding meat substitute for vegetarians. If you cannot find purple broad beans, any other broad beans work well. Avoid fava beans — they have a strong distinctive taste that clashes with the chile sauce.

    • Why it matters: The density and earthiness of ayocote beans stand up to the bold chile puree in a way that smaller beans simply cannot. The colour turning deep purple-red in the sauce is part of what makes this dish so visually spectacular.

    Ancho Peppers

    Ancho pepper is the dried version of the poblano. It is not spicy — it is used almost entirely as a colouring and flavouring agent, giving Mexican dishes like pozole and red enchilada sauce their deep warm red colour. It brings a mild smoky sweetness to the stew.

    • Why it matters: Without ancho, the stew turns pale and loses its rich visual appeal. A bag of dried mulato or ancho chiles lasts for months in your pantry.

    Guajillo Peppers

    Slightly spicy, but manageable. When using dried guajillo, always discard the seeds and stem — the flesh gives you the flavour and colour while removing most of the heat. Using both long and short guajillo (as Dona Mari taught) adds complexity without any extra effort.

    • Why it matters: Guajillo is the backbone of the stew’s flavour. Toasting it lightly before soaking unlocks a smoky dimension that transforms the sauce.

    Cumin

    This recipe has a strong cumin presence. In Mexico it is called comino and it is foundational to Mexican cooking — earthy, warm, and slightly bitter.

    • Why it matters: Cumin ties together all the other spice notes. Do not skip it or reduce the quantity.

    Oregano

    Use Mexican oregano if you can find it. It has a stronger, more earthy tone than Mediterranean oregano and a hint of citrus. The aroma is noticeably more complex.

    • Why it matters: Mexican oregano completes the authentic small-town Puebla flavour profile that makes this recipe so special.

    Manteca (Animal Lard)

    In small towns across Mexico, manteca is cheaper than cooking oil and adds a richness and depth that vegetable oil cannot replicate. For a vegan version, substitute with canola or sunflower oil — the dish still works beautifully.

    • Why it matters: Frying the onion and garlic in manteca before adding the chile sauce creates a flavour base (sofrito) that gives the stew its round, satisfying finish.

    cowboy bean recipe

    How to Cook Ayocote Beans

    Instant Pot Method

    Rinse the dried beans and fill the pot with 1/2 litre of water. Set to “Pressure Cook” for 40 minutes with the valve on. After the timer, let the valve release naturally. Reserve the bean water.

    Stovetop Method

    Rinse dried beans and fill a pot with 1 litre of water. Boil until tender — up to 80 minutes. Test after 80 minutes; if not soft, add 10 more minutes and more water. Reserve the bean water.

    How to Cook Beans While Camping

    A campfire Dutch oven is the best investment for camp cooking — heavy and bulky, but you can make anything in it, including these beans over an open fire. Fill with water, hang over the campfire or lay on a campfire grate, and cook for 45 minutes. Manage heat by adjusting the fuel and monitor water levels to prevent burning.

    Professional Tips for No-Fail Mole Ayocote

    Pro Tip 1: Soak the Beans Overnight

    Soaked beans in the Instant Pot cook in 15–25 minutes instead of 40. Unsoaked dried beans need 37–42 minutes. If you know you are making this the next day, soak overnight every time.

    Pro Tip 2: Use a Pressure Cooker

    Beans cook perfectly in a pressure cooker and in a fraction of the time. Unsoaked: 37–42 minutes. Well-soaked: 15–25 minutes.

    Pro Tip 3: Keep the Bean Water

    After the beans finish cooking, reserve that starchy water. When the sauce and beans simmer together for 30 minutes, the bean water adds depth and enriches the final stew.

    Pro Tip 4: Lightly Toast the Chile Peppers

    Toast the guajillo and ancho peppers in a dry pan until slightly browned and fragrant — the smoky flavour really comes through. After toasting, soak them in hot water for 10 minutes to rehydrate before blending.

    How to Serve Mole Ayocote

    • Bread — dip bread into the sauce to soak it all up while eating the beans with a spoon.
    • Rice — lay the purple camp beans over rice for the best and most simple supper.
    • Mashed potato — serve with mashed potato and vegetables, drizzled with the red sauce.
    • Vegetables — pair with rice and roasted vegetables for a complete vegetarian meal.

    More Mexican Bean and Stew Recipes

    If you love this Mole Ayocote, you will enjoy our green pozole (pozole verde) — another bold Mexican stew with equally deep flavour. For a warming bean-based soup with spice, check out instant pot Mexican menudo.

    Frequently Asked Questions

    What can I substitute for ayocote beans?

    Any large purple broad bean or runner bean works well. Black beans or pinto beans can work in a pinch for a different texture. Avoid fava beans — their distinctive strong flavour does not complement the chile sauce.

    Is this recipe spicy?

    No. Ancho peppers are mild and used mostly for colour. Guajillo adds a gentle warmth, but removing the seeds keeps the heat very low. This is suitable for children and those sensitive to spice.

    Can I make this vegan?

    Yes. Simply substitute the manteca (animal lard) with canola or sunflower oil. The rest of the recipe is fully plant-based.

    Can I make the chile puree ahead of time?

    Absolutely — this is the recommended approach for camping. Make the red chile puree at home, store it in a sealed container in the fridge or cooler, and at the campsite you only need to cook the beans and assemble.

    Where can I find ayocote or guajillo peppers?

    Mexican grocery stores carry both. Online, you can find dried mulato chiles that work similarly. For guajillo, most Latin food sections in larger supermarkets carry them dried.

    How long does this stew keep?

    Stored in an airtight container in the refrigerator, Mole Ayocote keeps well for up to 4 days. The flavours actually deepen overnight. It also freezes well for up to 3 months.

    Ladle in a blue pot of mole ayocote bean stew

    Mole Ayocote – Purple Camp Bean Recipe

    Delicious Mexican camp bean recipe to make on your next camping trip! Packed with the delicious flavour of ancho and guajillo peppers, cumin, thyme, oregano, and garlic This surely will be your favourite camping bean recipe! Print Recipe Pin RecipeServings: 6 people

    Equipment

    • blender

    Ingredients

    • 300 g ayocote beans or purple broad beans
    • 2 guajillo pepper
    • 1 ancho pepper
    • 1 tsp cumin powder
    • ¼ tsp clove powder
    • ¼ tsp black pepper
    • 1 tsp oregano dried
    • 1 tsp thyme dried
    • 3 bay leaf
    • ¼ cup manteca or cooking oil
    • ½ white onion
    • 3 clove of garlic
    • ½ L water
    • sea salt to taste

    Instructions

    Cooking ayocote beans with an Instant Pot

    • Rinse the dried beans in tap water and refill it with ½ litre of water.
    • Set the mode to “Pressure Cook” and set the timer to 40 minutes. Close the lid with the valve on.
    • After the timer sets off, let the beans sit until the valve naturally unlocks itself.
    • Take the beans out, but reserve the bean water. Set aside.

    Cooking ayocote beans with a pot on the stove

    • Rinse the dried beans in tap water and refill with ½L of water.
    • Boil the beans until tender. It can take up to 80 minutes depending on size.
    • After 80 minutes test the bean to see if the inside is soft. If needed, give it an extra 10 minutes and add more water.
    • Take the beans out once soft and tender, but reserve the bean water. Set aside.

    Cooking the Mole Ayocote

    • In a dry pan, place the guajillo and ancho peppers. Heat on high. Toast until browned and fragrant on the outside. Let cool.
    • Discard the seeds and stem. Pour hot water over the peppers until completely submerged. Soak for 10 minutes.
    • Place the soaked peppers in a blender with 1 cup of water. Add cumin, clove, oregano, thyme, and black pepper. Blend until smooth. Set aside.
    • In a large pot, place the manteca or cooking oil. Heat on medium-high.
    • Add onion and garlic. Fry until fragrant, about 2 minutes.
    • Add the red chilli puree, beans, bay leaf, and reserved bean water. Cook on medium-low heat for 20 minutes. Season with salt to taste. Serve.
  • Carlota de Limon – Mexican No-bake Lime Dessert

    Carlota de Limon – Mexican No-bake Lime Dessert

    This simple four-ingredient no-bake cake, known as Carlota de Limón, is one of the most beloved desserts in Mexican households — and once you taste it, you will understand why. Layers of crunchy Maria cookies soaked in condensed milk, evaporated milk, and fresh lime juice come together in the refrigerator into a zesty, creamy, irresistibly refreshing icebox cake. My mother-in-law has made this for years, and now our whole family asks for it every time.

    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!

    no bake cake

    Why You Will Love This Recipe

    • Super easy recipe — no baking and no special equipment needed. Only 4 ingredients and a refrigerator.
    • Authentic Mexican flavour — a classic Mexican housewife recipe. Follow the recommended brands and you will taste the real thing.
    • No special grocery store trip — this cake uses pantry staples you likely already have at home.

    A Perfect No-Bake Dessert for Every Occasion

    Kid-Friendly

    There is no hot stove, no electrical equipment, and no complex techniques involved. Just stacking cookies and whisking ingredients. Even a young child can assemble this dessert — try it once and your kids will beg to help every time.

    Picnic-Friendly

    Carlota de Limón stays together firmly and travels well. Made in a glass baking dish, you do not need to worry about it falling apart in the car. The perfect portable dessert for any outdoor event.

    Camping-Friendly

    This is the ideal camping dessert. Bring all 4 ingredients to the campsite, assemble it there, let it sit for at least 2 hours in a cooler, and you will have an impressive cake that nobody will believe you made from scratch at a campsite.

    Potluck-Friendly

    Looking for a crowd-pleasing dessert that requires minimal effort? This is it. At the end of the party, you will be bringing home an empty container.

    no bake desserts

    Ingredients Deep-Dive

    Maria Cookies

    Just as popular as the name suggests, Maria cookies are a beloved everyday cookie across Mexico — a plain, slightly crispy biscuit with gentle hints of vanilla and ginger. Some people in Mexico recommend them when you have an upset stomach, which speaks to how mild and comforting they are. They absorb the milk mixture beautifully, becoming soft like cake on the outside while the center stays slightly crunchy.

    • Why it matters: Maria cookies are the structural base of this dessert. Their absorbency is precisely calibrated for this type of no-bake cake — they soften without falling apart. You can find them at any Latin grocery store or on Amazon.

    Condensed Milk

    This is where the sweetness of the cake comes from. Condensed milk is thick, very sweet, and acts as a natural thickener that helps bind the layers together. The most authentic brand to use in Mexico is La Lechera.

    • Why it matters: The right amount of condensed milk gives the cake its signature rich sweetness. Too much and it becomes cloyingly sweet; too little and the texture turns watery.

    Evaporated Milk

    Evaporated milk adds richness and creaminess without additional sugar. It gives the liquid mixture that fresh milk taste and a lighter, pourable consistency that soaks into the cookies evenly.

    • Why it matters: The combination of condensed milk (sweet and thick) and evaporated milk (fresh and creamy) is what creates the balanced flavour of this dessert. Using only one or the other throws off the texture.

    Fresh Lime

    Lime is where all the flavour lives. Fresh lime juice is essential — a bottled product simply does not deliver the same brightness. The acidity of fresh lime also slightly thickens the milk mixture as it sits, helping the cake set. Add lime zest on top before serving for an extra burst of citrus aroma.

    • Why it matters: This is called Carlota de Limón for a reason. The lime is the star ingredient. A lime juicer makes squeezing multiple limes effortless.

    Professional Tips for No-Fail Carlota de Limón

    Pro Tip 1: Use Fresh Lime Always

    Fresh lime juice and zest make an extraordinary difference in this dessert. All the flavour comes from lime — this is not the place to use bottled juice.

    Pro Tip 2: The Cookies Will Float at First

    When you begin assembling the cake, the cookies will float in the milk mixture. This is normal. As they soak and absorb the liquid, they will settle. Halfway through the sitting phase, gently press the cookies down with a spoon and they will stay in place.

    Pro Tip 3: Refrigerate for At Least 2 Hours

    Do not cut into this cake too early. The cookies need at least 2 hours (preferably 4 or overnight) to fully absorb the milk mixture and transform into a cohesive cake. Cutting it before this time will result in a runny, unset dessert. Patience is the only technique this recipe requires.

    More Mexican Dessert Recipes

    If you love this Carlota de Limón, you will also enjoy our easy Mexican salsa verde for a savoury contrast, or explore more refreshing desserts like our fresh mango sorbet.

    Frequently Asked Questions

    What are Maria cookies and where can I find them?

    Maria cookies (galletas Marias) are a classic Mexican plain biscuit with mild vanilla and ginger flavour. They are available at any Latin or Mexican grocery store, and also online. The Gamesa brand is the most authentic. Graham crackers can work as a substitute but will give a slightly different flavour.

    Can I add cream cheese to this recipe?

    Yes — many Mexican families add cream cheese for a richer, thicker texture. Blend 4 oz of cream cheese into the milk mixture before assembling. It makes the cake denser and more indulgent.

    How long does Carlota de Limón keep in the fridge?

    Covered with plastic wrap, this cake keeps well for up to 3 days in the refrigerator. The texture actually improves after the first few hours as the cookies continue to soften.

    Can I use lemon instead of lime?

    You can, but the result will be different. Mexican limes (Key limes) have a more floral, intense flavour than standard lemons. Lime is the traditional and most recommended choice. If using lemons, you may want to add slightly more juice to achieve the same brightness.

    Why is my Carlota too runny?

    Either it was not refrigerated long enough, or the ratio of condensed to evaporated milk was off. Give it at least 4 hours in the fridge, or ideally overnight. If it is still runny, there may be too much liquid — try reducing the evaporated milk by 1/4 cup next time.

    Can I make this the night before a party?

    Absolutely — and it is actually better when made ahead. The overnight rest in the fridge gives the cookies maximum time to absorb and the cake to fully set. Simply cover and refrigerate, then slice and serve directly from the dish.

    A hand holding a plate with a slice of carlota de limón

    Mexican Lime Icebox Cake “Carlota de Limón”

    Mexican Lime Icebox Cake is an explosion of flavour and texture! You get the big tasty hit of condensed milk and lime. Around the end of the cake, you get a soft cake-like texture, while the inside remains crumbly and crunchy like the cookie. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: Mexican
    Calories: 360
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2-3 package of Marias Cookies
    • ¾ cup lime juice 6 Mexican Limes
    • 375 g condensed milk 1 can
    • 360 g evaporated milk 1 can
    • lime zest

    Equipment

    • 8 x 8 glass baking dish

    Method
     

    1. Juice the lime and filter it through a strainer.
    2. Add the lime juice to the blender along with the condensed milk and evaporated milk. Give it a good blend for 10 seconds. Alternatively, you can add everything to a large jug and whisk vigerously for 30 seconds.
    3. In a 8×8 glass baking dish, place your first layer of Marias cookies. Pour a small layer of the milk mixture until the cookies are slightly coated. Add another layer of cookie. If you need, use a spoon or a fork to press the cookies down. It might float up a bit.
      Repeat until you've stacked to the top with ¼" of space. By now you should have used up all the milk mixture. Break the cookies up if you like to fill in the gaps between the cookies.
    4. Top layer should be the milk mixture. Use a spoon the smooth out the surface. Tap the dish on the table to get rid of any bubbles that maybe be trapped between the layers. Zest the lime on top of the cake.
    5. Cover the top of the dish with foil or plastic, and let it refrigerate for 2 hours.
      Usually, I prefer to leave my cake overnight so it settles better and more solid.
      Halfway through, you can take it out and gently push the cookies down with a spoon if the cookies are still floating. Giving it one hour in the fridge, the cookies are denser so a quick push to the bottom of the pan will make it settle better.
    6. Serve with lime slices to garnish.

    Notes

    This Carlota de Limón will keep in the fridge for up to a week but preferably consume in 2 days or the cookies become too soft and soggy. 
  • Easy Ribs Recipe with Homemade BBQ Sauce

    Easy Ribs Recipe with Homemade BBQ Sauce

    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!

    The biggest mistake people make with ribs at home is trying to grill them raw. That’s how you end up with a chewy, undercooked rack that nobody’s proud of. This recipe flips the script: slow-bake the ribs in the oven first until they’re impossibly tender, then finish them over charcoal for that caramelised, smoky crust. The result is fall-off-the-bone ribs that look like a grill master pulled them off — even if you’ve never grilled before.

    Glazed BBQ ribs on a white platter with homemade sauce

    Why This Ribs Recipe Works

    Reason 1: Bake Ahead, Grill with Confidence

    My husband loves this recipe because it removes all the pressure from grilling. The ribs are already fully cooked before they touch the grill — there’s no stress about raw meat, no thermometers required for doneness. All the grill needs to do is add caramelisation and char. He can focus on the performance and let the oven do the real work.

    bbq ribs recipe grill

    Reason 2: The Flavour Is Extraordinary

    The dry rub and homemade BBQ sauce use pantry staples, but together they produce something that tastes restaurant-calibre. The sugar in the rub caramelises on the grill. The liquid smoke, tamarind vodka, and molasses in the sauce create layers of smoky, tangy, deep flavour that store-bought BBQ sauce simply cannot mimic.

    Reason 3: Truly Hands-Off

    95% of the cooking time requires nothing from you. The ribs bake in foil for 2.5 hours, and then you grill them for 7–10 minutes. It’s dummy-proof. Once those ribs finish the slow bake, they will taste good no matter what happens on the grill. A great recipe for beginners and pros alike.

    Rack of ribs searing on a charcoal grill

    Ingredients Deep-Dive

    Ingredients

    The Dry Rub

    The rub is where the ribs’ flavour foundation is built. Kosher salt draws moisture to the surface and seasons the meat deeply. Brown sugar creates the caramelised crust on the grill and balances the savoury spices. Smoked paprika adds colour and a subtle smokiness even before the grill. Cumin adds an earthy warmth that makes the flavour complex without being identifiable as a single spice. Grind the rub fresh if you can — the difference is notable.

    Liquid Smoke

    This is what gives indoor or charcoal-light BBQ that authentic smoked-meat flavour. The concentrate I use is all-natural hickory liquid smoke — a few drops go a long way. I also use it on my Cured Salmon Gravlax recipe. Hickory and mesquite combined gives a complex, campfire-style depth that no dry spice can replicate.

    Molasses and Brown Sugar

    Together these two are the backbone of the BBQ sauce. They don’t make it sweet in a candy way — they create the deep, jammy thickness that makes a great BBQ sauce cling to the ribs. The molasses also adds a slight bitterness that balances the honey and vinegar.

    Smirnoff Spicy Tamarind Vodka

    This is the ingredient that sets this BBQ sauce apart from everything else. In Mexico it’s easy to find; elsewhere, substitute with dark rum. The tamarind adds a fruity tartness and the spice builds quietly in the background. It’s the unexpected ingredient that makes people ask “what is in this sauce?”

    Smoker Chips

    If you’re using charcoal, add wood chips to the coals. Apple or hickory smoker chips added to the coals give the ribs a real smoke character that liquid smoke alone can’t fully replicate. Soak the chips in water for 30 minutes before adding so they smoulder rather than burn.

    pork ribs recipe

    Charcoal, Propane, or Smoker?

    All three work. For the grilling step we just need high heat to caramelise the exterior — the ribs are already fully cooked. Personally, I prefer charcoal with a handful of wood for the smoke it generates. But if all you have is a propane grill set to high, these ribs will still be outstanding.

    Small blue kettle charcoal grill on a stone patio

    What to Serve with the Ribs

    Here are my favourite sides with these fall-off-the-bone ribs:

    • Tortillas — a favourite around here in Mexico. A warm tortilla is perfect for wrapping the meat with the BBQ sauce.
    • Potatoes — mashed, baked, or potato salad. All work beautifully as a starchy companion.
    • Salads — greens help cut through the richness. Try our Cold Beet and Avocado Sashimi — it’s elegant and goes perfectly with BBQ.
    • Bread — the best way to soak up extra sauce. Our Best Fried Chicken also makes an incredible pairing for a full feast.

    bbq pork ribs recipe

    Frequently Asked Questions

    Can I make these ribs ahead of time?

    Yes — and in fact they’re better that way. Bake the ribs up to 3 days ahead. The flavour develops more fully and the cold, firm ribs hold together better on the grill. Refrigerate wrapped in foil and grill straight from the fridge, adding a few extra minutes for the heat to penetrate.

    What if I burnt the ribs on the grill?

    Honestly? The burnt edges taste great. Because of the sugar in the rub, the meat chars quickly — and that slightly burnt, caramelised exterior with the homemade BBQ sauce is absolutely delicious. Don’t panic if parts get darker than expected.

    Can I make these for camping?

    These are arguably the perfect camping food. Bake them at home, transport them wrapped in foil. At the campsite, all you need is a grill and 10 minutes. They’re fast, impressive, and make you look like you cooked all day.

    How spicy is the BBQ sauce?

    Mildly spicy. The red chili pepper and tamarind vodka add a background warmth, not heat. If you want more kick, double the chili pepper or add a few drops of hot sauce to the finished sauce. Kids in our house eat this without complaint.

    Can I use spareribs instead of baby back ribs?

    Yes. Spareribs are larger and take longer to bake — allow 3.5 hours instead of 2.5 hours. Everything else in the recipe stays the same. Baby back ribs are leaner and more tender; spareribs have more fat and flavour.

    What’s the best way to reheat leftovers?

    Wrap leftover ribs in foil and reheat in a 300°F oven for 20–25 minutes. Unwrap for the last 5 minutes to re-crisp the exterior. Avoid microwaving — it makes the crust soggy and toughens the meat.

    Sliced BBQ ribs covered in homemade sauce on a white platter

    Easy Fall-Off-The-Bone Ribs with Homemade BBQ Sauce

    Easy and delicious slow-baked ribs in the oven for that juicy tender interior, and grilled over charcoal for that crispy caramalized exterior. Super addicting and adored by many! Print Recipe Pin RecipePrep Time:10 minsCook Time:3 hrsCourse: Main CourseCuisine: AmericanKeyword: BBQ, BBQ Sauce, Grill, Grilled Ribs, oven-baked ribs, Ribs, Ribs RecipeServings: 8 people

    Equipment

    • charcoal grill

    Ingredients

    Ribs Dry Rub

    • 2½ tbsp kosher salt
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp ground cumin
    • 3 tbsp brown sugar
    • 1 tbsp smoked paprika
    • ½ tsp Mexican spice
    • ½ tsp ground black pepper
    • 4 kg baby back pork ribs roughly about 8 racks

    BBQ Sauce

    • 2¼ tbsp vegetable oil
    • ½ white onion finely chopped
    • 1½ cup water
    • ½ cup tomato paste
    • ½ cup white vinegar
    • ⅓ cup brown sugar
    • 2½ tbsp honey
    • 2 tbsp worcestershire sauce
    • 2 tsp salt
    • ¼ tsp black pepper
    • 1¼ tsp liquid smoke flavouring
    • 2 tsp Smirnoff Tamarind Vodka
    • 3 garlic clove grated
    • ¼ tsp smoked paprika
    • 1 tbsp dark molasses
    • ½ tsp red Chili pepper
    • rib juice reserved

    Instructions

    Ribs Marinate

    • Preheat oven to 300°F.
    • Combine salt, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mexican spice, and black pepper in a small bowl.
    • Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.Bake ribs until very tender but not falling apart, about 2.5 hours for baby backs and 3.5 hours for spareribs.

    Best BBQ Sauce

    • Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
    • Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, tamarind liquor / rum, garlic, smoked paprika, dark molasses, rib juice, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
    • Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If youre using charcoal, add some wood chips so there's a slight smoke to smoke the ribs to give it more flavour.
    • Add bbq sauce.
    • ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

    Grilling

    • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

    Notes

    ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

  • Perfect Make-Ahead Cold Appetizers With Avocado & Beet

    Perfect Make-Ahead Cold Appetizers With Avocado & Beet

    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!

    This appetizer looks like it belongs on the table of a fine dining restaurant. Sliced paper-thin and fanned out on the plate, with a light soy-sesame dressing drizzled on top — it’s one of those dishes that earns genuine reactions when people see it. The best part? It takes about 20 minutes, costs almost nothing, and can be prepared entirely ahead of time. The beet keeps for days in the fridge. The avocado is sliced at serving time. Done.

    Beet sashimi slices with a fanned avocado on a bed of greens

    Why You Should Try This

    The taste is fresh and packed with flavour. It’s a beautiful presentation dish — elegant without effort. For vegetarians and anyone who can’t eat salmon sashimi, this is the showstopper appetizer that replaces it. The paper-thin slices create the visual of sashimi without the fish, and the beet and avocado together provide a combination of earthy depth and creamy richness that works surprisingly well.

    It’s also one of the most make-ahead-friendly dishes you’ll find. Cooked beet keeps in the fridge for up to a week. Prep the beet on Sunday, and this appetizer can be on the table in 5 minutes on any night of the week.

    sliced avocado appetizer

    Ingredients Deep-Dive

    Ingredients

    Beets — Colour and Flavour

    It took me a while to fully appreciate beets. The earthy, slightly sweet flavour is distinctive and takes some getting used to. Now I love them — the colour they bring to a plate is unmatched. For this appetizer, use large red beets — they produce the most dramatic colour and hold their shape well after cooking.

    Avocado — Creamy Texture

    Avocado brings a creamy richness without being heavy, and its mild, buttery flavour is the perfect counterpoint to the earthy beet. Select avocados that are just ripe — they should yield slightly to gentle pressure but not feel mushy. Overripe avocados won’t hold their shape when sliced thin. An interesting fact: the avocado was first domesticated in Puebla, Mexico — the city where I currently live.

    The Soy Sauce Dressing

    Simple and versatile. Soy sauce provides the salt and umami backbone; sesame oil adds a toasted nuttiness; white vinegar brings brightness; olive oil adds body; sugar balances. Together they produce a dressing that tastes specifically right with this dish — neither heavy nor watery, and it soaks into the thinly sliced beet and avocado beautifully. Use Kikkoman soy sauce as the benchmark — it’s consistently balanced and available everywhere.

    The dressing recipe comes in two sizes: a small serving for 2–4 people, and a larger ±1 cup batch for parties. Both are included in the recipe card below.

    easy cold appetizers to make ahead

    Pro Tips for Perfect Results

    Pro Tip 1: How to Cook the Beets

    Peel the beet with a vegetable peeler, cut off the ends, and halve. Place in a pot, cover with water, and boil for 10 minutes. Then drain and let the beets cool inside the covered pot — this way the residual steam keeps the beet moist rather than drying it out. You want it fully cooked but still juicy and firm enough to slice paper-thin. A good stainless saucepan with a tight lid makes this step easy. Refrigerate the cooked beet covered until needed — it keeps for up to a week.

    Pro Tip 2: How to Slice Paper-Thin

    Place the beet or avocado flat-side down on the cutting board. Use a long, sharp knife and slice as thin as you possibly can, keeping the slices in order as you cut. When you lift the knife, the slices will try to stick to the blade — use a finger to guide them back down onto the cutting board. Once the whole vegetable is sliced, gently squeeze the sides to fan the slices out into a cascading shape. From here you can arrange them in a long line, a wave, or roll sections into a rose. Wash the knife and board between the beet and avocado so beet colour doesn’t transfer.

    Serving Ideas

    This appetizer is extraordinarily versatile at the table. It works beautifully alongside our Fresh Beet Pasta for a beet-themed dinner that looks deliberately styled. For BBQ parties, pair it with our Fall-Off-the-Bone Ribs — the fresh, cold appetizer contrasts wonderfully against warm, smoky meat. Place on a bed of lettuce or micro-greens to elevate the presentation further.

    Frequently Asked Questions

    How far ahead can I prepare this?

    The beet can be cooked and refrigerated up to a week in advance. The dressing can be made 3–4 days ahead. Slice the avocado only when you know serving time is close — avocado browns quickly once cut. To preserve sliced avocado for a few hours, squeeze lime juice over it immediately after slicing and keep covered in the fridge. Don’t slice the avocado the night before; it won’t look as fresh.

    How do I keep the avocado from browning?

    Squeeze fresh lime juice over every cut surface immediately. This slows oxidation significantly. Keep the sliced avocado covered with plastic wrap pressed directly against the surface — minimising air contact is the key. Even with lime juice, sliced avocado is best used within 2–3 hours of cutting.

    Can I serve this as a main dish?

    As an appetizer it serves 4–6 people generously. As a light main for 2, it works beautifully alongside a bowl of soup or a slice of crusty bread. Add a soft-boiled egg on top and it becomes a more substantial vegetarian plate.

    What if I can’t slice the vegetables thin enough?

    A mandoline slicer will produce perfectly uniform paper-thin slices with minimal effort. Set it to 1–2mm thickness. Exercise caution with the finger guard — mandolines are notoriously sharp. If you’re slicing by hand, a thin-bladed knife (a Japanese-style gyuto or slicing knife) works much better than a thick chef’s knife for this task.

    Can I make the dressing without sugar?

    Yes. For the dressing, omit the sugar and use a low-sodium soy sauce or tamari. The resulting dish is still flavourful and satisfying.

    Can I add other vegetables to the sashimi plate?

    Yes. Thinly sliced cucumber, radish, or yellow beet all work beautifully alongside red beet and avocado. Cucumber adds crunch and freshness; radish adds a peppery bite; yellow beet provides a softer flavour than red while maintaining the visual contrast. A plate with all four becomes a genuine centrepiece.

    Bowl of thin beet slices and avocado on a woven placemat

    Delicious Make-ahead Beet and Avocado Sashimi Appetizer

    Print Recipe Pin RecipePrep Time:10 minsCook Time:10 mins

    Ingredients

    • 2 large beets
    • 2 ripe avocado

    Small Serving Soy Sauce Dressing

    • 1 tbsp soy sauce
    • 2 tsp sesame oil
    • 1 tbsp white vinegar
    • 1 tbsp olive oil
    • 1 tbsp white sugar

    ± 1 Cup Serving Soy Sauce Dressing

    • ¼ cup soy sauce
    • 2 tsp sesame oil
    • ¼ cup white vinegar
    • ¼ cup olive oil
    • ¼ cup white sugar

    Instructions

    To Cook the Beet

    • Using a vegetable peeler, take out the skin of the beet and cut the ends off. Split it in half.
    • Place the beets inside a pot and fill it up with water until the beets are covered. Place the lid on top. Boil for 10 minutes. Drain and let the beets cool inside the pot with the lid on.

    Arranging the Salad

    • Use a paper towel to dry the beets, and place the beet flat side down on the cutting board. With a very sharp and thin knife, carefully slice the beet. When you lift the knife, the thinly sliced beet will try to stick to the knife. Use a finger to stop the sheet from falling out and place it back in the beet in the same arrangement. Slice the following slice and try to keep it has thin as possible. Repeat until the whole beet is thinly sliced.
    • Using the same methodology, slice the avocados. Remember to wash the board and knife so the beet colour doesn't stick to the avocado.
    • Fan out beet and avocado slices so that they form a long line with the slices overlapping each other. I usually remove the small slices from the ends because they are difficult to shape. Starting from one end, curl avocado slices toward the center, until I get a wave.
    • Use a piece of leaf or anything decorative to place it on the plate. Then place the beet and avocado sashimi on top.

    Dressing

    • Combine all the ingredients together and place it in a cup. When you're about to add it to the salad, give it a good shake or stir and drizzle it on top of the avocado and beet.

    Notes

    • to keep the avocado from browning, squeeze the juice of the lime on top of the avocado to preserve it from browning. Still, cut the avocado when you know serving time is almost there. Try not to cut it the day before like the beets. They don’t preserve the same.
    • No-sugar option: leave the sugar out of the soy sauce dressing.
  • Super Tasty Mexican Slow Cooker Pulled Pork

    Super Tasty Mexican Slow Cooker Pulled Pork

    This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

    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!

    slow cooker pulled pork

    This post is all about slow cooker Mexican pulled pork.

    Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

    Ingredients

    Pork Shoulder

    The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.

    • Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.

    Guajillo Peppers

    The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.

    • Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.

    Ancho Peppers

    Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.

    • Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.

    Cumin

    Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.

    • Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.

    Red Wine

    A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.

    • Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.

    Apple

    Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.

    • Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.

    Slow Cooker

    I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.

    • Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.

    How to Serve Pulled Pork

    There are many ways to serve this slow cooker pulled pork:

    • Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
    • Burrito — wrap in a large flour tortilla.
    • Taco — serve on top of a corn tortilla for a pulled pork taco.
    • Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
    • Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
    • Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.

    For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

    easy slow cooker pulled pork

    Mexican pulled pork being shredded with forks in a dark sauce

    Mexican Slow Cooker Pulled Pork

    Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
    Print Recipe
    Pin Recipe
    Prep Time:10 minsCook Time:5 hrsServings: 6 people

    Equipment

    • Instant Pot or Slow Cooker

    Ingredients

    Pork Marinate

    • 1 kg pork shoulder whole
    • 3 tsp sea salt
    • 1 tbsp paprika
    • 1 tbsp cumin powder
    • 1 tsp black pepper
    • 3 tbsp canola oil

    Mexican Peppers

    • 2 guajillo peppers
    • 3 ancho peppers

    Liquid

    • 1 cup red wine
    • 3 apples peeled and shredded
    • 1 white onion shredded
    • 1 cup orange juice
    • 2 tbsp vinegar
    • 3 bay leaf
    • salt to taste

    Instructions

    • Rinse and pat dry the pork shoulder with a paper towel.
    • Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
    • Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
    • Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
    • Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
    • Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
    • Close the lid and open the valve (if using Instant Pot).
    • After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.

    Frequently Asked Questions

    Can I make this pulled pork without a slow cooker?

    Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

    What cut of pork is best for pulled pork?

    Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

    How spicy is this Mexican pulled pork?

    Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

    Can I use an Instant Pot instead of a Crock-Pot?

    Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

    How do I store and reheat leftover pulled pork?

    Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

    What do I do if the sauce is too thin after cooking?

    Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.

  • The best savoury Easy Rosemary Beer Bread

    The best savoury Easy Rosemary Beer Bread

    This Easy Rosemary Beer Bread is the one recipe people always ask me about after they try it. No yeast, no kneading, no overnight fermentation — just one loaf pan and about an hour. The combination of rosemary, beer, and toasted walnuts gives it a depth of flavour that most people do not expect from such a fast bread. Slather it with fresh butter and a pinch of sea salt and you will understand why my aunt requests this every single time she visits.

    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!

    easy rosemary bread no yeast

    This post is all about no-knead bread with rosemary and beer — the best savoury bread that is super easy to make.

    My Story

    A few years ago when I was visiting an aunt from Texas, she showed me her large rosemary bush at the front of her house. She was very proud it grew so large on its own. She asked me to make something with it because she had so much. This artisan bread always brings me back to that day. She loves this bread so much that every time she visits me in Mexico she asks if I have time to make it — and now I just always show up with a loaf without her ever needing to ask.

    Easy Rosemary Beer Bread

    Ingredients Deep-Dive

    Ingredients

    Flour

    The recipe calls for all-purpose white flour. You can substitute whole wheat, but do not go 100% whole wheat — it will make the bread dense and heavy. A 50/50 blend of all-purpose and whole wheat gives you a slightly nuttier loaf without sacrificing the texture.

    • Why it matters: All-purpose flour has the right protein content to give the bread structure without making it tough. Since there is no kneading here, the flour does all the structural work on its own.

    Beer

    One 12oz can or bottle of beer. Any beer works — lager, ale, stout. Each will give a slightly different flavour. A light lager gives a mild, slightly hoppy note. A dark stout gives a richer, almost caramel-like depth.

    • Why it matters: The carbonation in beer acts as a natural leavening agent, working alongside the baking powder to give the bread lift. The sugars in the beer also contribute to the golden crust. Without the beer, you do not have this recipe.

    Rosemary

    Fresh chopped rosemary is preferred — 1 tablespoon. If using dried, reduce to 1 teaspoon. The recipe also works with dried dried rosemary if you do not have fresh on hand.

    • Why it matters: Rosemary’s piney, woodsy aroma is the signature of this bread. It pairs perfectly with the malt from the beer and the butter on top. Fresh rosemary is more fragrant, but dried is perfectly fine in this recipe.

    Walnuts

    A quarter cup of chopped walnuts adds texture and a pleasant bitterness that rounds out the sweetness from the sugar.

    • Why it matters: The walnuts give this bread a rustic, artisan quality. They create little pockets of crunch that contrast beautifully with the dense, tender crumb. Do not skip them.

    Baking Powder

    Three teaspoons. This is the primary leavening agent — no yeast required.

    • Why it matters: Baking powder reacts with liquid and heat to produce CO2 bubbles that make the bread rise. Because we are not using yeast, the oven does all the heavy lifting. This is why the recipe does not need fermentation time — the chemistry is instant.

    Loaf Pan

    A nonstick bread loaf pan is all you need. I love mine from this nonstick loaf pan set — it comes in two identical pans, which is great for making double batches. The consistent size ensures even baking every time.

    • Why it matters: This recipe is so hydrated that it needs to be contained in a loaf pan to hold its shape during baking. Unlike yeasted breads that can be shaped and hold themselves, this batter is more like a thick cake batter than a classic dough.

    rosemary bread recipes

    Stand Mixer and Baking Tips

    For this recipe you will need a stand mixer with a dough hook. It makes the dough come together much faster. I personally use the KitchenAid 7 Quart Stand Mixer — it doubles as an assistant for pies, cookies, cakes, pasta, and more.

    Oven Temperature

    The oven needs to reach 350°F. Most breads require 400–450°F, but because we are using baking powder instead of yeast, the bread does not need that intense pull of heat. Lower and slower is the right approach here — it is closer to cake baking than bread baking.

    Cut the Bread Only After It Is Completely Cooled

    This is the hardest part. When the bread comes out of the oven, it is still cooking on the inside as it cools. Cutting into it too soon causes the inside to be undercooked and gummy, and releases all the moisture into the open air. Wait until it is fully cool — your patience will be rewarded.

    rustic rosemary bread

    If you love baking bread, try our Sourdough Bread, our Easy Homemade Focaccia, or our Fluffy Naan Bread.

    A hand holding two halves of rosemary beer bread showing the crumb

    Easy No-Knead Rosemary Beer Artisan Bread

    Print Recipe
    Pin Recipe
    Prep Time:10 minsCook Time:50 minsTotal Time:60 mins

    Ingredients

    • 3 cups all purpose flour sifted
    • 3 tsp baking powder
    • 1 tsp salt
    • ¼ cup sugar
    • ¼ cup chopped walnut
    • 1 tbsp fresh chopped rosemary or 1 tsp dried rosemary
    • 1 12oz beer
    • ⅓ cup melted butter for top of bread before baking

    Instructions

    • Preheat oven to 350°F and place the rack at the middle of the oven.
    • Grease a large loaf pan with spray or butter. Set aside.
    • Using a stand mixer with the dough hook attachment, place all the dry ingredients together. Mix for 1 minute.
    • With the machine running on medium-low, slowly pour the can of beer into the batter.
    • Place the batter into the greased pan and drizzle the melted butter on top. Run a knife along the edges so the butter touches all the sides.
    • Place the pan on the middle rack and bake for 50 minutes until the top is slightly golden brown.
    • Allow the bread to cool completely before cutting.

    Frequently Asked Questions

    Can I make this rosemary bread without beer?

    Technically yes, but the result will be quite different. The beer contributes both leavening (from carbonation) and flavour (malt and hops). If you want to substitute, use sparkling water or club soda for the leavening effect, though the bread will be more neutral in flavour. Ginger ale can work as a semi-sweet alternative.

    Does the bread taste like beer?

    Not strongly. The beer flavour mellows significantly during baking — what remains is a subtle, slightly malty background note that pairs beautifully with the rosemary. If you use a very dark beer like a stout, you will taste it more. If you use a light lager, it is barely detectable.

    Can I substitute the all-purpose flour for whole wheat?

    Partially, yes. A 50/50 blend of all-purpose and whole wheat flour works well and adds a nuttier flavour. Going 100% whole wheat will make the bread very dense. If you want a lighter whole grain option, spelt flour at a 1:1 substitution produces a better texture than whole wheat.

    Why does my bread come out gummy in the middle?

    Almost always this is because the bread was cut before it was fully cooled. The interior continues to cook and set as the loaf cools on the counter. Cutting it hot releases the steam and moisture prematurely, leaving the crumb gummy. Wait at least 45 minutes after taking it out of the oven before slicing.

    Can I add other herbs or mix-ins?

    Yes. Thyme, sage, or a combination of herbs all work well. You can also add grated Parmesan or sharp cheddar into the batter for a cheesy herb bread. Sun-dried tomatoes and olives are another great combination. Keep add-ins to about 1/3 cup total to not overwhelm the structure.

    How do I store this rosemary beer bread?

    Wrap the cooled loaf in a clean kitchen towel or beeswax wrap and store at room temperature for up to 2 days. For longer storage, slice the loaf, freeze the slices in a zip-lock bag, and toast directly from frozen. Avoid storing in plastic wrap at room temperature — it traps moisture and makes the crust go soft.

  • Sweet Watermelon Salad with Mint

    Sweet Watermelon Salad with Mint

    Imagine biting into a cold, sweet cube of watermelon on a blazing summer afternoon — then hitting a burst of fresh mint and a squeeze of lime. That one-two punch of sweet and refreshing is exactly what this sweet watermelon salad with mint delivers. It comes together in 10 minutes, requires zero cooking, and disappears from the table even faster.

    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!

    watermelon salad with mint

    Why You Will Love This Watermelon Salad

    When watermelon season is in full bloom, it is great to find another way of eating it. This watermelon salad with mint is light and zesty — made with mint, lime juice, and honey. Sweet watermelon is great on its own, but it is even better when turned into a cold refreshing salad. Do you have mint in your garden and do not know how to use it? You can definitely add it here.

    How to Pick a Great Watermelon

    I was taught to give the watermelon a good hit to hear the echo — a deep hollow sound usually means a lot of water inside. But sound alone does not guarantee sweetness.

    First, look at the variety. Most sweet watermelon varieties will give you a cold, sweet slice. Beyond variety, look for an even oval shape, a creamy yellow field spot on the bottom (where it rested on the ground while ripening), and a watermelon that feels heavy for its size. Color should be deep and consistent. If you want kids to help prepare it, try the Watermelon Cutter Knife — it makes slicing safe and fun.

    Ingredients Deep-Dive

    Watermelon

    • Why it matters: The star of the dish — choose a ripe, sweet variety for maximum flavor and hydration. Cold watermelon makes the salad extra refreshing.

    Fresh Mint

    • Why it matters: Mint provides a cooling contrast to the sweetness. Use garden-fresh mint if possible — the oils in fresh leaves are incomparably more vibrant than dried.

    Lime Juice

    • Why it matters: The acidity brightens the flavor and keeps the watermelon from tasting flat. Always use fresh-squeezed. A lime juicer makes this effortless.

    Honey

    • Why it matters: A light drizzle of honey rounds out the tartness of the lime. Use raw honey if you have it — the floral notes complement mint beautifully.

    watermelon salad with mint and lime

    Watermelon Salad with Balsamic

    The recipe for this sweet watermelon salad with mint calls for lime and mint — tangy, sweet, and cooling. If your palate wants a stronger punch of flavor, you can make a watermelon salad with balsamic dressing instead.

    Balsamic works very well with watermelon. In a bowl, mix balsamic vinegar, olive oil, thyme, and a pinch of salt. Whisk until emulsified and drizzle over cold cubed watermelon. Adding basil alongside mint also works beautifully — basil and balsamic is magic. The balsamic I love using is the Kirkland Signature Balsamic Vinegar.

    Salad with Protein

    If the salad feels too light, add feta cheese for more protein. Watermelon salad with feta and balsamic dressing is heartier and great as summer winds down when watermelon season is closing. Red onion adds a slight bite that works well — watermelon salad with red onion and feta is a popular variation for onion lovers.

    watermelon salad with mint and basil

    Serving and Pairing Suggestions

    This salad is an amazing side for heavy summer meals. It is light and sweet — a perfect companion to BBQ, grilled meat, and fried chicken. Serve it cold, straight from the fridge, so the mint stays crisp and the watermelon stays firm. For more fresh salads, try the Vegetarian Caesar Salad or the Thai Chicken Salad to keep variety on your summer table.

    Frequently Asked Questions

    Can I make this watermelon salad ahead of time?

    Yes, but with one important step: keep the dressing (lime juice and honey) separate until just before serving. If you dress the watermelon too early, it draws out the juice and the salad becomes watery. Cube the watermelon and refrigerate it, then toss with mint, lime, and honey right before serving.

    How long does watermelon salad with mint last?

    It is best eaten the day it is made. Leftovers can be stored in the fridge for up to 24 hours, though the texture softens. Keep it in a sealed container and pour off any excess liquid before serving again.

    Can I use dried mint instead of fresh?

    Fresh mint is strongly preferred here. Dried mint has a more concentrated, slightly musty flavor that does not work as well in a raw salad. If you absolutely cannot find fresh mint, use just a small pinch of dried and supplement with fresh basil.

    What other fruits can I add to this salad?

    Cucumber is a natural companion — it is also hydrating and adds a satisfying crunch. Strawberries, blueberries, and kiwi also work well. Keep the fruit cold and cut it into similar-sized pieces so the salad is easy to eat.

    Why is watermelon salad so refreshing?

    Watermelon is over 90% water, so it’s super refreshing on hot days. Mint and lime keep it bright, and 2 tablespoons of honey balance the lime.

    Can I make this for a crowd?

    Yes — this recipe scales easily. For a large group, buy a whole seedless watermelon and cube it the morning of. Keep everything chilled separately, then toss together just before serving. A mandoline slicer can speed up prep if you are working with large quantities — a mandoline slicer gives you even cuts quickly.

    watermelon salad with mint

    Sweet Watermelon Salad with Mint

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course: Salad
    Calories: 100
    Ingredients Method

    Ingredients
      

    • ½ sweet watermelon cubed
    • 2 tsp lime juice 1 – 2 lime
    • ¼ cup mint chopped
    • 2 tbsp honey

    Method
     

    1. In a large mixing bowl, cut and cubed half a medium size watermelon.
    2. toss the watermelon with the lime juice and mint. Plate it on the final presentation dish.
    3. Slowly and methodically drizzle honey on top of the watermelon. Serve immediately
  • Spicy Corn Dip With Manzano Pepper

    Spicy Corn Dip With Manzano Pepper

    Sweet, crunchy corn kernels coated in a creamy lime-spiked mayonnaise, studded with charred onion and the distinctive fruity heat of Manzano peppers — this dip disappears from the table faster than you can set it down. It is bold, fresh, and takes less than 30 minutes to make with only five ingredients.

    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!

    Spicy Corn Dip with Manzano Pepper Recipe

    It is corn season and there are more ways to eat corn than BBQ corn on the cob with butter. This delicious spicy corn dip is so easy to make it will take you less than 30 minutes to prepare — and it only asks for five ingredients.

    This is a must-make for your next party or family gathering. Anyone who loves spicy food will fall in love with this recipe. After making it, corn just might become your new favourite seasonal vegetable.

    If you love spicy food, try our Easy Hummus Recipe or our Vegetarian Mango Soy Ceviche for more crowd-pleasing dips and sides.

    Ingredients

    Corn

    • Why use fresh seasonal corn: Summer corn is at peak sweetness and starch content. The kernels have a satisfying crunch and natural juiciness that frozen or canned corn cannot replicate. Any variety works — sweet corn, rainbow corn, or the starchy white corn common in Mexico. Whatever is local and fresh is the right choice.

    Manzano Peppers

    • Why Manzano over jalapeño: Manzano peppers have a unique fruity citrus character with a moderate-to-hot heat level — roughly twice as hot as jalapeños. Their black seeds and thick flesh hold up perfectly in a cooked dip. The flavour does not overwhelm the corn; it accents it. If you cannot find Manzano, jalapeño is an excellent substitute.

    White Onion

    • Why cook it first: Raw onion has a sharp, aggressive flavour that competes with the other ingredients. Sautéing the onion in oil first softens its bite, releases its natural sweetness, and creates a gentle fragrance that blends into the dip instead of fighting it.

    Mayonnaise

    • Why mayo works here: Mayonnaise binds all the flavours together with a creamy, slightly tangy base. For a lower-calorie option, swap it for full-fat or low-fat plain yogurt — the result is tangier and lighter but still delicious.

    Lime

    • Why fresh lime: Lime adds brightness and acidity that cuts through the richness of the mayo. For a stronger lime flavour, zest the skin directly into the dip. Bottled lime juice will work in a pinch but lacks the aromatic oils of fresh.

    Why You Will Love This Recipe

    • Easy recipe — cook the corn, cut the kernels off the cob, mix everything together. Done in under 30 minutes.
    • Crowd-pleaser — sweet corn is universally loved. Skip the Manzano peppers for a kid-friendly version.
    • Goes with everything — a great side dish for backyard BBQs, summer parties, and family gatherings. The best potluck food to bring.
    • Low cost — most ingredients are already in your fridge. Only the corn and Manzano peppers require a special trip.

    Frequently Asked Questions

    Can I use frozen or canned corn instead of fresh?

    Yes. Frozen corn works well — thaw it first and pat it dry so it does not water down the dip. Canned corn also works in a pinch; drain and rinse it thoroughly. Neither will have the same natural sweetness or texture as fresh peak-season corn, but both are perfectly acceptable shortcut options.

    How spicy is this dip?

    With Manzano peppers it has a genuine kick — moderate to hot. Manzano peppers are roughly twice as hot as jalapeños. For a milder dip, use only half a pepper, remove all the seeds carefully, or substitute with a small amount of jalapeño. For a non-spicy version, skip the peppers entirely and add a pinch of sweet smoked paprika for colour instead.

    Can I make this dip ahead of time?

    Yes. You can prepare the corn and the sautéed onion and peppers up to a day ahead and store them separately in the refrigerator. Mix everything together with the mayonnaise and lime just before serving for the freshest result. Once fully assembled, it keeps well for up to two days covered in the fridge.

    Can I serve this dip warm or cold?

    Both work. Served warm right after cooking, the dip is comforting and rich. Served cold after an hour in the refrigerator, it is refreshing and bright. For a summer outdoor party, cold is the way to go. For a cosy winter side dish, serve it warm.

    What is a good substitute for Manzano peppers?

    Jalapeño is the closest in texture and heat profile. For something fruitier and hotter, habanero works but use much less — habaneros are three to five times hotter than Manzano. Serrano peppers are also a good middle-ground option: hotter than jalapeño with a crisp, green flavour.

    spicy corn and Manzana Pepper Dip

    Spicy Corn and Manzano Pepper Dip

    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: Side Dish
    Calories: 170
    Ingredients Method

    Ingredients
      

    • 6 corn or sweet corn
    • 1-2 manzano peppers or jalapeno peppers
    • ¼ white onion
    • ½ cup mayonnaise or yogurt (fat free option)
    • 1 large lime juiced
    • 1 tsp salt to taste
    • black pepper to taste

    Method
     

    1. Wash and tear off the leaf of the corn if it has any. Cook the corn in their hot boiling water or steam it in an Instant Pot.
      Boiling water: Boil the corn for 10 minutes.
      Steam with Instant Pot: 10 minutes.
    2. Meanwhile, sliced the onions in thick slices, and thinly sliced the manzano peppers. In a pan, heat 2 tsp of oil and fry the onion and manzano peppers until soft and fragrance. Place them in a heat proof medium size bowl.
    3. Take out the corn and let it cool until it is ready to be handled. Use a sharp knife and cut the kernel off the corn. Place them in the same bowl with the onion and peppers.
    4. Mix the rest of the ingredient together: mayonnaise, lime juice, salt and pepper. Can be serve hot or cold.
  • Cantonese Steamed Chicken with Goji Berries

    Cantonese Steamed Chicken with Goji Berries

    Three simple ingredients — chicken, goji berries, and black fungus — steamed together until the flavors meld. It is a classical Cantonese dish that has been in Chinese families for generations, and once you taste it you will understand why. Clean and genuinely delicious.

    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!

    Steamed chicken with goji berries, carrot and onion in a white bowl

    Goji berries have been in my kitchen for as long as I can remember. I grew up in a Chinese household.

    Goji Berries and Black Fungus

    Goji berries are sweet and mild. When autumn comes, goji berries go straight into the chicken noodle soup.

    The black fungus in this recipe has a satisfying chewy texture that my kids somehow love more than the chicken itself.

    Ingredients

    Goji Berries

    • Why they are essential: In this dish they soften during steaming into tender, subtly sweet morsels that absorb the savory chicken juices — the combination is genuinely beautiful.

    Buy dried goji berries at any Asian supermarket. Online, organic dried goji berries are reliable and easy to keep on hand.

    Chicken Breast (or Any Cut)

    • Why breast works well: It steams quickly, stays moist with the goji berry juices, and keeps this dish clean and light. You can substitute legs, drumsticks, or a mix of cuts — they all work and all come out delicious. The longer cook time for bone-in pieces (around 30–35 minutes) actually intensifies the flavor.

    steamed chicken goji berries with black fungus

    Professional Tips for a No-Fail Dish

    Pro Tip 1 — Steam in a Pot or Instant Pot

    You can use a stovetop bamboo steamer or a steamer basket over a pot of boiling water. A bamboo steamer is the traditional tool and imparts a very subtle woody fragrance. For modern convenience, an Instant Pot works equally well: fill with water, place the steamer basket inside, set the dish on top, seal, and steam for 25 minutes on the Steam setting. I have the Instant Pot Duo 7-in-1 and use it for this dish regularly.

    Pro Tip 2 — Keep the Marinade Simple

    The marinade is just salt and sesame oil. That is all you need. The simplicity is intentional — this dish is about the natural flavors of the chicken and goji berries, not masking them. Sesame oil adds a nutty depth that anchors the whole dish. Toss, let sit 10 minutes, then steam.

    Pro Tip 3 — Skim the Fat

    After steaming you will see a thin layer of chicken fat floating on the surface of the cooking liquid. Skim it off with a slotted spoon before serving. Removing it lets the goji berry sweetness shine through more clearly.

    Pro Tip 4 — Serve Warm, Always

    In Chinese tradition, everything is served warm — not hot, not cold. Serve this with a bowl of plain steamed rice and a cup of hot tea.

    Frequently Asked Questions

    How do I know when the chicken is fully cooked?

    Chicken breast steamed for 20–25 minutes at medium-high heat will be cooked through. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Bone-in pieces may need 30–35 minutes. The flesh should be opaque white throughout with no pink near the bone.

    Can I use fresh goji berries instead of dried?

    Dried goji berries are preferred in this recipe. They rehydrate during steaming and release their flavor into the cooking liquid. Fresh goji berries are rarely available outside of China, but if you find them, use the same quantity.

    What is black fungus and where do I find it?

    Black fungus (wood ear mushroom / Auricularia auricula) is a dried edible mushroom used widely in Chinese cooking. It has a satisfying chewy texture and mild flavor. Find it dried at any Asian supermarket. Soak in warm water for 20 minutes before use.

    Can I make this dish for children?

    Yes. The flavor is gentle, and the goji berries are sweet enough for kids to enjoy. My children love the black fungus in particular.

    Can I add other herbs to the steam?

    Yes. Common additions include Chinese red dates (2–3 pieces), dried longan fruit, and wolfberries. These are the same herbs used in the goji berry, red date and Chinese yam tea.

    Steam Chicken Goji Berries

    Steamed Chicken with Goji Berries

    Easy steamed chicken with goji berries. A classical Cantonese dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Course: Main Course
    Cuisine: Chinese
    Calories: 240
    Ingredients Equipment Method

    Ingredients
      

    Chicken Marinate
    • 2 organic chicken breast skinned and cubbed
    • 1 tbsp canola oil
    • 1 tsp sea salt
    • 2 tsp corn starch
    The rest
    • 1 carrot sliced thinly
    • ½ white onion sliced thinly
    • 7-10 dried goji berries
    • 1 tsp sea salt
    • 1 tsp sesame oil
    • 1 tbsp soya sauce

    Equipment

    • steamer / Instant Pot

    Method
     

    To Marinate the Chicken
    1. Combine all the ingredients together well, and set aside to marinate on the counter top for 10-15 minutes.
    Putting Everything Together
    1. Sliced the carrots and onions, and add it with the chicken in the vessel you want to steam the dish in. I suggest a bowl that can hold liquid. After steaming, you'll notice the steam water has dropped some in the bowl and makes a delicious sauce on top.
    2. Add the remaining seasoning: salt and sesame oil. Add the goji berries on top. Mix and combine everything well.
    3. Using a regular steam:
      Wait until the steamer is ready and the water is boiling. Put the dish in and the lid on top. Steam on medium heat for 30-35 minutes.
    4. Using an Instant Pot:
      Set machine to 'Steam' on high heat for 25 minutes. Place the steamer basket and add the dish in. Make sure you use a round high bowl as the regular flat round plates don't fit. You want to have gaps between the bowls so the steam can come up and easy access for you to lift the plate out when it is done. Put the lid on and set to 'Seal'.
    5. When the time is up, you can release the vale. Lift the plate up, and drizzle the soy sauce on top. Serve with white rice.

    If you enjoy Chinese-inspired recipes, explore the Goji Berry, Red Date and Chinese Yam Tea and Steam Preserved Vegetables with Pork.

  • Delicious Beer Gravy Honey Mustard Chicken 🍺

    Delicious Beer Gravy Honey Mustard Chicken 🍺

    When the weather turns cool and the family is hungry, this Beer Gravy Honey Mustard Chicken is the recipe I reach for every time. It is one of those dishes that fills the kitchen with an irresistible aroma before it even hits the table — and with a total cook time of 40 minutes, it is weeknight-ready without sacrificing an ounce of flavour.

    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!

    Honey mustard chicken thighs with rosemary in a cast iron panHoney mustard chicken thighs with rosemary in a cast iron pan

    Why You Will Love This Recipe

    • Everyone loves it, including kids — when I have chicken in the fridge that needs to be used quickly, this is the recipe I always reach for. The kids love this dish, and they always ask for more sauce on their rice.
    • So delicious — there is something magical about beer and chicken cooked together. The aroma is intoxicating and will draw people into the kitchen asking what you are making.
    • Easy recipe — marinate the chicken, lay it on the skillet, and deglaze the pan with beer. In 40 minutes your meal is ready to be served and devoured.

    Beer in the Gravy — Is It Safe for Children?

    Short answer: yes. Because we are cooking the beer with the chicken, the alcohol burns off while the chicken cooks. All that remains is the beer flavour, which is mild. We are only adding half a can so it is not overpowering. You can always use a quarter of the can, or skip it entirely — the gravy is still delicious and thick without the beer.

    Ingredients

    Chicken

    This recipe calls for chicken legs and thighs. Any part of the chicken works, but bone-in thighs and drumsticks are ideal because they stay moist and flavourful even with extended cooking. I buy the whole chicken leg and separate the thighs and drumsticks at home before marinating.

    • Why bone-in matters: The bone adds flavour to the gravy and protects the meat from drying out. The skin also crisps beautifully in the cast iron skillet.

    Honey and Mustard

    We use salt and honey to marinate the chicken and mustard (both regular and mustard seed) in the gravy. Give the salt, honey, and mustard time to work into the chicken — a minimum of 15 minutes guarantees more flavour penetration. If you don’t have regular mustard, Dijon works equally well.

    • Why honey: Honey breaks down when it contacts salt and chicken, turning from thick to a watery consistency that coats every surface. It caramelises beautifully in the hot pan and adds a sticky sweetness to the crust.

    Beer

    Beer tenderises the chicken and creates the base for the gravy. Use whatever beer you enjoy drinking. A light lager — like Modelo — gives a crisp, clean flavour that works well for children. Darker beers add more complexity but can be intense for kids.

    • Why beer in the gravy: The beer deglazes all the caramelised bits from the bottom of the pan, which is where all the flavour is. It also keeps the chicken moist throughout the entire cook time.

    Cast Iron Skillet

    A cast iron skillet is the ideal pan for this recipe. It distributes heat evenly across the entire surface, which is critical for bone-in chicken that needs thorough cooking from all angles. Use a quality Lodge Pre-Seasoned Cast Iron Skillet — it browns the chicken perfectly and gets better with every use.

    • Why cast iron: Even heat distribution means the chicken cooks consistently. The skillet retains heat well, so the temperature stays stable when you add the cold chicken to the pan.

    If you love chicken recipes with bold flavours, try my Traditional Hong Kong Curry Chicken or Lemongrass Chicken Drumsticks for more weeknight-friendly options.

    Frequently Asked Questions

    What kind of beer works best in this recipe?

    A light lager is the best choice — it adds flavour without being overpowering, and the alcohol burns off during cooking, leaving behind only the subtle beer taste. Modelo, Heineken, or any standard light lager works great. If you want a richer, more complex gravy, try a pale ale. Avoid very dark stouts for this recipe unless you enjoy a bitter, roasted note in the sauce.

    Can I make this recipe without beer?

    Yes. Replace the beer with chicken broth or apple cider for a similarly rich gravy. The flavour will be different — slightly less complex — but still delicious. The key is to deglaze the pan with a liquid that has some body and flavour.

    How do I know when the chicken is fully cooked?

    The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Visually, the juices should run clear when you pierce the meat near the bone. The chicken should feel firm rather than rubbery when pressed. Drumsticks and thighs typically need 25-30 minutes total in the pan.

    Can I use chicken breast instead of thighs and drumsticks?

    Yes, though chicken breast tends to dry out more quickly. The beer in the sauce helps prevent this significantly. If using breast, reduce the covered cooking time to 15-18 minutes and check for doneness early. Keeping the lid on during cooking traps moisture and helps prevent drying.

    How do I store leftovers?

    Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the gravy. The chicken reheats beautifully and the gravy thickens further, making leftovers arguably better than the original.

    Honey Mustard Chicken with Beer Gravy

    This honey mustard chicken is a warm autumn dish perfect for your family. Delicious beer gravy swimming in the sweetness of honey and savoury flavour of the chicken.
    Print Recipe
    Prep Time:15 minsCook Time:25 mins

    Ingredients

    Chicken Marinate

    • ½ kg chicken drumstick and thighs cleaned and pat dry, skin on
    • 2 tsp sea salt
    • 1½ tbsp honey
    • 2 tbsp mustard
    • ½ can light lager beer

    Gravy Sauce

    • 2 tbsp butter
    • ½ white onion chopped
    • 2 garlic clove minced
    • 1½ cups water
    • 3 tbsp mustard seed
    • ¼ cup cream
    • rosemary garnish

    Instructions

    Chicken Marinate

    • In a large mixing bowl, add the chicken, salt, honey, and beer together. Mix evenly. Let it sit on the counter for at least 15 minutes.

    To cook the chicken

    • Put the skillet on medium high heat. Melt the butter and sauté the onion and garlic until softened, about 2 minutes.
    • Carefully take the chicken with tongs and place it on the skillet. Reserve the beer marinate.
    • Sear the surface of the chicken for 5 minutes each side until slightly brown.
    • Once both sides are browned, add the reserved beer marinate along with the mustard and water. Put a lid on top and let it cook on medium for 25 minutes.
    • For the last 5 minutes of cooking, take the lid off and add the cream.
    • Place the chicken on a deep dish and pour the sauce over it. Garnish with fresh rosemary.