love & harvest

Category: summer food

  • Delicious Meatless Spicy Peanut Noodle

    Delicious Meatless Spicy Peanut Noodle

    This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

    veggie peanut butter noodles

    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!

    My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

    Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

    It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

    This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

    peanut noodles

    How Does It Taste?

    It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

    In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

    What Noodles Should I Use?

    Original Chinese noodles will do. DragonMall Wu Mu Noodles are a good option. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

    If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

    peanut noodle recipe

    Why You Will Love This Meatless Recipe

    • Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
    • Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for something cooling to eat in the summer.
    • Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
    • It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
    • The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.

    vegan spicy peanut noodles

    How to Make the Spicy Peanut Noodle Sauce

    The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:

    • In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
    • Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
    • Toss the sauce and noodle together.

    vegan thai peanut noodles

    How to Make the Cucumber Salad

    Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.

    • Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
    • Give them a good pat with a paper towel and soak up any excess water.
    • Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
    • Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.

    To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

    vegan peanut noodle bowl

    Ingredients

    Your Favourite Chili Oil

    If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

    Peanut Butter

    I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

    Salted Mustard

    This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

    cold thai peanut noodles

    Soy Sauce

    To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

    Ginger

    A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

    Garlic

    Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

    Sesame Oil

    The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

    Vegetable Stock / Chicken Stock

    I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

    Chinese Black Vinegar

    This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is a good option here.

    Cabbage

    To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

    thai peanut noodles recipe

    Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

    Frequently Asked Questions

    Can I make this peanut noodle gluten-free?

    Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

    Can I add protein to this meatless noodle?

    Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

    How long does the peanut sauce keep?

    Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

    Can I make this dish ahead of time?

    Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

    What is Chinese black vinegar and can I substitute it?

    Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

    Is this recipe suitable for kids?

    Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

    Spicy peanut noodles topped with cucumber ribbons and chili oil

    Meatless Spicy Peanut Noodle

    This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

    Ingredients

    Peanut Sauce

    • 3 tbsp smooth peanut butter or tahini
    • ½ cup soy sauce
    • 2 cups vegetable stock
    • 2 garlic clove
    • ¼ inch fresh ginger
    • 1 tbsp chinese black vinegar
    • 500g Dried Asian noodles
    • 2 tbsp minced pickled mustard do not blend with the sauce
    • 1 tsp sesame oil
    • 1 tsp chilli oil

    Cucumber Salad

    • 2 medium size cucumber
    • 1 tsp sesame oil
    • 1 tsp sesame seed
    • ½ tsp sea salt add only when you're ready to serve

    Cabbage Side

    • ¼ small cabbage
    • 1 tsp salt
    • ½ litre water

    Instructions

    To Make Peanut Sauce

    • In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.

    To Make Cucumber Salad

    • Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.

    To Make the Cabbage Side

    • Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.

    Assemble the Noodle Soup

    • Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
    • In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
    • Ladle the hot soup on to the noodles and add the cucumber salad on top.
    • Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.
  • Frozen Yogurt Bark

    Frozen Yogurt Bark

    These yummy frozen yogurt bark treats are so tasty you’ll want seconds and thirds — and they come together in less time than it takes a baby to nap.

    frozen yogurt bark chocolate

    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!

    These gorgeous frozen yogurt barks are so easy to make you’ll only need a few minutes from your busy schedule to prepare them.

    I managed to make this in between my baby’s nap, and also had some time to pour myself a cup of hot fresh coffee. Impressive right?

    Besides their good looks, they are effortless. Once you make them they can be stored easily in your freezer for up to 6 months — but I guarantee you’ll need only a few days before they get cleared out! This recipe is made with assorted fruits and assorted goodies. It’s a great way to pack in all your summer fruits together.

    We also like saving these barks for winter, when fruits are not readily available.

    frozen yogurt bark with berries and coconut

    Frozen yogurt barks are gorgeous! They are made with greek yogurt, sunflower seeds, bee pollens, and coconut strips. We are using fresh summer fruits like red cactus pears, blueberries, pomegranate seeds, strawberries, and raspberries.

    Gorgeous and easy — what more can you ask for, right? If you enjoy frozen treats, you might also love our matcha avocado popsicles or our easy blueberry ice cream for another refreshing option.

    frozen yogurt bark pioneer woman

    Why You Will Love These Frozen Yogurt Barks

    • Easy summer dessert treat: hot summers can feel dreadful, but enjoying these barks on a hot summer day can easily cool you off!

    frozen yogurt bark with fruit toppings

    Why Use Greek Yogurt?

    Greek yogurt is the best yogurt to use compared to others because it is higher in protein (nearly twice the amount). Greek yogurt has a thicker, creamier texture because the liquid whey is strained out.

    It’s also lower in lactose.

    Can I Sweeten My Frozen Yogurt Barks?

    Absolutely! I would recommend using natural maple syrup to sweeten them. After you spread the greek yogurt along the parchment paper, drizzle maple syrup everywhere evenly. You can also add vanilla extract for extra taste!

    Summer Fruits

    In my recipe I made it with the fruits available to me here in Mexico.

    Red cactus pear may be hard or even impossible to find in your area, but locally sourced fruits available in your area can be a great option!

    frozen yogurt bark with cactus pear

    What Else Can You Do With These Barks?

    In the winter time, fruits are not always available. What we also do is save these frozen yogurt barks to make smoothies. We add a few chunks in a blender, toss in some soy milk and banana and we have ourselves a delicious smoothie.

    I love making this smoothie in the morning when we are late. It’s quick and easy for the kids to drink up before they go to school!

    Ingredients

    Greek Yogurt

    One of the best yogurts you can use for this recipe. Chobani whole milk Greek yogurt is a great choice. Other options include all-natural yogurt. The key is using a thick yogurt so your bark sets firmly in the freezer.

    Sunflower Seeds

    Natural sunflower seeds add a great crunch to the barks. If you like, toast the sunflower seeds to give them more flavour.

    Bee Pollen

    I like to add bee pollen because they look like sprinkles once laid on top of the barks — all kids love sprinkles on top of everything! Skip the bee pollen for anyone with pollen or bee allergies.

    Coconut Strips

    I love the coconut strips taste in the bark.

    Pieces of frozen yogurt bark with berries and coconut strips on a white plate

    For my frozen yogurt barks, I use fresh fruits available to me here in Mexico. Some of the fresh summer fruits I am using for this recipe are:

    Red Cactus Pears

    Prickly cactus pear are also known as “tuna” here in Mexico. They range from green (less sweet but more flavour) to red (more sweet but less flavour). They are usually eaten raw with tons of seeds inside which you can bite through and are safe to swallow. The red cactus pear has a beautiful colour.

    Blueberries

    We have to eat the colours of the rainbow which is why we are adding some blue to the frozen yogurt barks. Blueberries add a lovely acidity to the barks.

    Strawberries

    I love the taste of frozen strawberries and that is why they are showing up on these barks! I usually cut one strawberry into 4 to 6 pieces so it is easier to bite into.

    Raspberries

    I love the fuzzy texture of raspberries, and it’s a no-brainer to add raspberries to the barks.

    How to Prepare the Barks

    Cut Up All Your Fruits

    Once you know what fruits you’re using, cut them all up in small cubes. The smaller the better so in one bite you can get a variety of all the ingredients without missing anything. Cutting them small also helps in sprinkling them onto the yogurt evenly.

    Put Everything in Small Cups

    Once you’re ready to sprinkle all your ingredients on to the bark, it’s good to have everything on the side and ready. It will be difficult to have your hands dirty and need to open a bag of sunflower seeds mid-process. Having everything ready makes the process easier and cleaner.

    Frozen yogurt bark with fresh summer fruit and coconut strips

    Parchment Paper

    Line your baking sheet with parchment paper. This will help the bark come off easily once it is frozen. It is much easier to spread the yogurt on top of parchment paper. To make this even easier, use a Greek yogurt strainer to get the thickest, creamiest yogurt for your base.

    Spatula

    Using a spatula helps spread the yogurt easier on the parchment paper. If you have an offset spatula, it will make the process much easier.

    frozen yogurt bark recipe

    Frequently Asked Questions

    How long do frozen yogurt barks last in the freezer?

    Stored in an airtight container in the freezer, they keep well for up to 6 months. Separate layers with parchment paper to prevent them from sticking together.

    Why is my frozen yogurt bark too soft?

    This usually happens if the yogurt layer is too thick or the freezer was not cold enough. Spread the yogurt to about 1/4 inch thickness for the best results. Freeze for at least 2 hours, or overnight for a firmer bark.

    Can I use regular yogurt instead of Greek yogurt?

    You can, but regular yogurt contains more water and will result in a less firm, icier bark. Greek yogurt is recommended because it is thicker, creamier, and higher in protein.

    What fruits work best for frozen yogurt bark?

    Any fruit that freezes well works great — berries, kiwi, mango, peaches, and pomegranate seeds are all excellent choices. Avoid high-water fruits like watermelon as they can make the bark watery.

    Can I add chocolate to frozen yogurt bark?

    Absolutely! Drizzle melted dark chocolate over the top of the fruit before freezing, or sprinkle chocolate chips or cacao nibs for added flavour and crunch.

    Frozen yogurt bark topped with strawberries, blueberries and seeds

    Frozen Yogurt Bark

    These yummy frozen yogurt barks are so tasty you’ll want seconds and thirds. Great summer treats for both kids and adults! Print Recipe Pin RecipePrep Time:10 minsCourse: DessertKeyword: dessert, frozen yogurt barkServings: 6 people

    Equipment

    • large baking sheet
    • spatula
    • parchment paper

    Ingredients

    • 3-4 cups natural greek yogurt
    • ¼ cup natural maple syrup optional
    • 1 red prickly cactus pear
    • ½ cup blueberries
    • ¼ cup pomegranate seeds
    • 5-6 strawberries sliced thinly
    • 10-12 raspberries
    • 2 tsp bee pollen
    • ¼ cup coconut strips
    • 2 tbsp sunflower seeds

    Instructions

    • Take out your large cookie baking sheet and spread parchment paper that covers the whole bottom. Use the spatula and spread the greek yogurt along the edge of the parchment paper.
    • Optional: drizzle maple syrup and vanilla. Use the spatula to spread the syrup and vanilla evenly.
    • Always place the largest fruit cubes on first.
    • Gently and evenly put in your first fruit layer. I normally put it in these sequences: strawberry, raspberry, blueberry, and pomegranate seed.
    • Next I add my other ingredients, which are: coconut strips, sunflower seeds and bee pollens.
    • Freeze until firm, roughly about 2 hours. Break into pieces and store in a covered container in the freezer.
  • Super Moist Cherry Loaf

    Super Moist Cherry Loaf

    There is one loaf you absolutely must bake before summer ends — a super moist cherry loaf bursting with juicy cherries, warm almond extract, and a golden crumb that somehow stays tender for days. This is the loaf that makes you wish summer never ended.

    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!

    Slices of super moist cherry loaf with fresh cherries on a wire rack

    This post is all about the best cherry loaf — a moist, crumbly recipe loaded with juicy cherries and a hint of almond. Perfect with your morning coffee or afternoon tea.

    It’s that time of the year when cherries take over the market stands — deep red, plump, and impossibly sweet. Before you let them go to waste, bake them into this simple loaf that celebrates the very best of late summer.

    The recipe comes together in one bowl, requires no stand mixer, and is forgiving enough for beginner bakers. Kids love helping fold in the cherries. And the smell while it bakes? Pure summer.

    Why You Will Love This Recipe

    • Perfect late-summer recipe — use up your cherry harvest before the season ends
    • Works with sweet or sour cherries — both varieties bake beautifully in this loaf
    • One-bowl, no mixer needed — simple enough for kids to help, done in under an hour
    • Butter-free swap — replace butter with apple sauce 1:1
    • Best morning loaf with coffee — pairs perfectly with a hot cup or a pat of butter on top

    Golden cherry loaf baked in a white loaf pan

    Ingredients

    Cherries

    Sweet cherries are best for this recipe. The sweetness really pulls through with the almond extract. Look for cherries that are fully ripe — the skin is soft and plump and easy to split in half. Fresh summer cherries are ideal, but if you can only find frozen, thaw and pat them dry before folding in.

    • Why they matter: Cherries are the star — they provide pockets of juicy fruit in every slice and keep the loaf moist even after a day or two.

    Almond Extract

    Almond and cherry are the best partners in the baking world. You can use coloured or clear almond extract — either works. Half a teaspoon is enough to perfume the entire loaf without overpowering it.

    • Why it matters: Almond extract amplifies the cherry flavour in a way vanilla simply cannot. Do not skip it.

    Eggs

    Two large eggs at room temperature give the loaf structure and lift. Cold eggs can cause the butter to seize, so take them out 20 minutes before you start.

    • Why they matter: Eggs bind the batter and are the key to that moist, tender crumb.

    Sugar

    Half a cup of natural cane sugar is just right. If you want to cut sweetness, a quarter cup works fine — the cherries carry plenty of natural sweetness on their own.

    • Why it matters: Sugar tenderises the crumb and helps the top brown to a golden finish.

    Loaf Pan

    A standard 9×5 loaf pan is all you need. Prep it with baking spray so the loaf releases cleanly after cooling.

    • Why it matters: A well-prepared pan means no sticking and a clean, even crust all the way around.

    Cherry loaf cooling on a wire rack surrounded by fresh cherries

    How to Make It with Apple Sauce Instead of Butter

    Replace butter with apple sauce. It is tried and tested, and it’s a delicious substitute. The loaf comes out even more spongy and is just as flavourful — maybe even better. Use a 1:1 swap.

    Cherry loaf batter studded with cherries in a white loaf pan

    What Goes Well with This Cherry Loaf?

    • A hot black coffee
    • Butter, lightly toasted
    • Nutella spread
    • Peach jam or blackberry jam
    • Iced peach tea

    Baking Time Tips

    Bake at 350°F for 55–60 minutes. For the last 5 minutes, watch closely. Once the top is slightly golden and the loaf has pulled away from the sides, take it out. The centre should still be slightly moist — that is what keeps it juicy. Let it cool in the pan for 5 minutes, then transfer to a rack.

    Slice of cherry loaf showing whole cherries in the crumb

    More Cherry and Baking Recipes

    If you loved this loaf, try these next: Cherry Syrup Recipe for topping pancakes and ice cream, and Cherry Clafoutis Pie for a French-inspired dessert using the same summer cherries. For a chocolate twist, the Dairy-Free Chocolate Cake is a crowd pleaser any time of year.

    Frequently Asked Questions

    Can I use frozen cherries instead of fresh?

    Yes. Thaw the cherries completely and pat them dry with paper towels before folding them into the batter. Excess moisture from frozen cherries can make the loaf gummy.

    How do I keep the cherries from sinking to the bottom?

    Toss the pitted and halved cherries in a tablespoon of flour before folding them into the batter. The light coating helps them stay suspended throughout the loaf.

    Can I replace the butter entirely?

    Yes — apple sauce is a great 1:1 substitute. The loaf comes out slightly more spongy but equally moist and delicious with fewer calories.

    How should I store this cherry loaf?

    Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces — they thaw in 15 minutes.

    What type of cherries work best?

    Sweet cherries like Bing or Rainier are ideal because their sweetness pairs beautifully with almond extract. Sour cherries also work — just add an extra tablespoon of sugar to balance them.

    Can I add other mix-ins to this loaf?

    Absolutely. Chocolate chips, slivered almonds, or lemon zest all work well. Keep the total add-ins to about one cup so the batter is not overloaded.

    Moist Cherry Loaf

    Delicious cherry loaf that is moist and filled with perfectly cooked juicy cherries. Print RecipePrep Time:10 minsCook Time:50 minsCourse: DessertCuisine: AmericanKeyword: cherry loaf

    Ingredients

    • ¼ cup butter soft
    • ½ tsp almond extract
    • ½ cup sugar
    • 2 large eggs room temperature
    • 2 cup all-purpose flour
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup milk
    • 1 cup sweet cherries pitted sliced in halves

    Instructions

    • Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.
    • In a mixing bowl, whisk together the apple sauce, sugar and almond extract until well blended. Add and whisk the eggs one at a time.
    • Sift together the flour, baking powder, baking soda and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.
    • Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.
  • 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.
  • Fresh Mango Sorbet

    Fresh Mango Sorbet

    When mango season hits and you have a bag of frozen ripe mango in the freezer, there is no faster or more satisfying frozen dessert to make than this. Three ingredients, a high-speed blender, and 6 hours in the freezer — that is all it takes to make a fresh mango sorbet that tastes like summer in a bowl.

    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!

    Bowl of fresh mango sorbet on a woven basket with whole mangoes

    Why This Is the Best Mango Sorbet Recipe

    No ice cream machine needed, no churning, no complicated techniques. This vegan mango sorbet recipe contains no dairy — just water, sugar, lime, and mango. Fresh mango and lime are the best flavour combination: the lime juice lifts the mango and makes every spoonful taste intensely fruity. If you want more lime, simply add it — you can turn this into a mango lime sorbet just like that.

    Store-bought sorbet never tastes this fresh. When you freeze ripe mango at its peak and blend it with a bright hit of lime, the result is incomparable. You can also try our chili mango sorbet for a spicy-sweet variation, or our matcha avocado popsicles for another quick frozen treat.

    Scoops of bright yellow mango sorbet in a white bowl beside ripe mangoes

    Ingredients Deep-Dive

    Frozen Mango

    Use mango that was frozen at its ripest point — this is when the true flavour and sweetness are fully developed. Freezing locks in that peak-season freshness so every spoonful tastes like biting into a ripe mango. Cubed frozen mango is available year-round in most grocery stores.

    • Why it matters: Ripe mango = naturally sweet sorbet. Under-ripe mango produces a flat, slightly sour result even with extra sugar.

    Lime Juice

    Fresh lime juice only — not bottled. The lime acts as a flavour amplifier: a small amount makes the mango taste more intensely like mango. Lime zest on top adds an extra burst of citrus aroma.

    • Why it matters: Lime brightens the entire sorbet. Without it, even the best mango tastes a bit flat and one-dimensional when frozen.

    Sugar Simple Syrup

    Dissolving sugar in water before adding the mango ensures the sugar distributes evenly through the sorbet — no grainy texture, no undissolved crystals. Blend water and sugar first on high for 10 seconds until fully dissolved.

    • Why it matters: Sugar not only sweetens — it controls the hardness of the frozen sorbet. Too little sugar and the sorbet freezes rock solid; the right amount keeps it scoopable.

    High-Speed Blender

    A powerful blender like the Vitamix is what makes this recipe work without an ice cream machine. It blends frozen mango into a silky smooth, thick consistency that goes directly into the freezer. A regular blender may struggle with fully frozen chunks — let the mango soften for 5 minutes at room temperature before blending if needed.

    • Why it matters: The quality of the blend directly affects the texture of the final sorbet. A powerful blender creates a creamier, more uniform consistency.

    How to Make Mango Sorbet in the Blender

    • Add water and sugar together in the blender. Blend on high for 10 seconds until the sugar is completely dissolved with no visible crystals.
    • Add frozen cubed mango and lime juice. Optional: add 1 tsp vodka to keep the sorbet softer.
    • Blend on high until smooth and thick.
    • Pour into a freezer-safe container with a tight lid. Freeze for about 6 hours until firm.

    How to Make Mango Sorbet with an Ice Cream Maker

    • Add water and sugar together in the blender. Blend on high for 10 seconds until fully dissolved.
    • Add fresh or frozen mango and lime juice. Blend until completely smooth.
    • Turn on the ice cream machine and slowly pour the mango mixture in through the top opening.
    • Add vodka (optional).
    • Process according to your machine’s instructions — within 10–20 minutes you will have churned mango sorbet.
    • Transfer to a freezer-safe container with a lid and freeze for about 6 hours until firm.

    Tall container of churned mango sorbet between two mangoes

    Professional Tips for Perfect Mango Sorbet

    Pro Tip 1: Use a Lid in the Freezer

    Every freezer has its own smell. An airtight lid prevents that odour from seeping into your sorbet and altering the flavour. A tight lid also prevents freezer burn on the surface of the sorbet.

    Pro Tip 2: Freeze Mango at Peak Ripeness

    Cut and freeze mango when it is very ripe — the sweetness and flavour are at their maximum. When you use it straight from frozen, you lock in that peak freshness. This is the single most important step for extraordinary sorbet.

    Pro Tip 3: Add a Small Amount of Alcohol

    A teaspoon of vodka or 1 tablespoon of corn syrup in the mix softens the sorbet so it is easier to scoop straight from the freezer. The alcohol does not freeze, which keeps the texture more yielding. You will not taste it at all.

    Mango Sorbet Variations to Try

    • Pineapple mango sorbet — add 1/2 cup frozen pineapple to the blend
    • Coconut mango sorbet — replace 1/2 cup water with full-fat coconut milk
    • Chili mango sorbet — add a pinch of chili powder and Tajin on top

    Frequently Asked Questions

    Can I make mango sorbet without a high-speed blender?

    Yes, but let the frozen mango thaw for 5–10 minutes before blending so a standard blender can handle it. Blend in batches if needed. The result may be slightly less smooth, but still delicious.

    Why is my sorbet too hard to scoop?

    This usually means not enough sugar or no alcohol was added. Sugar and alcohol both lower the freezing point of the mixture, keeping it scoopable. Try adding an extra tablespoon of sugar or a teaspoon of vodka next time. Also let it sit at room temperature for 5 minutes before scooping.

    Can I use fresh mango instead of frozen?

    Yes — add a cup of ice to the blender along with fresh mango to compensate for the frozen element. Frozen mango gives a thicker, creamier result, but fresh mango with ice works well too.

    How long does homemade mango sorbet last in the freezer?

    Up to 2 weeks in an airtight container. After that, freezer burn can affect the flavour. For best results, eat within the first week.

    Is this mango sorbet vegan?

    Yes. This recipe contains no dairy, no eggs, and no animal products — just mango, lime, sugar, and water. It is naturally vegan and gluten-free.

    What kind of mango is best for sorbet?

    Ataulfo (champagne) mangoes are the sweetest and least fibrous — ideal for a smooth sorbet. Tommy Atkins mangoes are widely available frozen and work well. The riper the variety, the better the result.

    Close-up of mango sorbet scoops in a white bowl

    Fresh Mango Sorbet

    Frozen mango sorbet made at home! You can taste the fresh mango and lime – the best summer dessert! We got the recipe for both methods of using a blender and an ice cream maker. Print Recipe Pin Recipe

    Equipment

    • high speed blender or
    • ice cream maker

    Ingredients

    • 1 cup water
    • ¾ cup sugar
    • 2 cups frozen mango cubed
    • 2 tbsp lime
    • 1 tsp vodka optional

    Instructions

    Mango Sorbet Made In a Blender

    • In the blender add the water and sugar together. Blend on high for 10 seconds until the sugar is completely dissolved with no texture of sugar in the water.
    • Add the mango and lime into the water. Optional: Add vodka. Start on medium speed and gradually increase to highest. Blend until icy smooth.
    • Scoop the mango sorbet into a freezer-safe container with a lid and freeze until firm, about 6 hours.

    Mango Sorbet Made in an Ice Cream Maker

    • In the blender add the water and sugar together. Blend on high for 10 seconds until fully dissolved.
    • Add the mango and lime. Start on medium speed and increase to highest. Blend until icy smooth.
    • Turn on your ice cream machine, and while it is running slowly pour in the mango puree.
    • Add the vodka (optional).
    • Process according to the machine’s instructions until the mixture forms ice crystals and firms up, then stop the machine.
    • Scoop into a freezer-safe container with a lid and freeze until firm, about 6 hours.
  • 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. 
  • Best Homemade Fried Chicken with Ranch Sauce

    Best Homemade Fried Chicken with Ranch 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!

    There’s a moment when you bite into a piece of perfectly fried chicken — that ear-splitting crunch, the steam that hits your face, and then the juice that runs — where you realize not all fried chicken is created equal. This recipe was gifted to me by a stranger on a Facebook group who had spent years in restaurant kitchens. He asked nothing in return. I’m passing it on to you the same way.

    Pile of crispy homemade fried chicken on a plate outdoors

    Why This Is the Best Homemade Fried Chicken

    Fried chicken is a social affair. It’s gathering food — the kind that fills a table with noise and happiness. What makes this recipe stand out is a two-part process: a citrus brine overnight and a double-fry method that locks in moisture while building a shattering crust. The result is chicken that’s deeply flavoured all the way to the bone, never dry, never greasy.

    Thank you, Ethan Chavoya, wherever you are.

    Golden fried chicken drumsticks and thighs with a crunchy crust

    Ingredients Deep-Dive

    Ingredients

    The Citrus Brine

    The brine is the heart of this recipe. Lemon juice breaks down the muscle fibres, salt draws moisture in rather than out (counterintuitively), and ginger adds a subtle warmth that doesn’t read as “ginger” in the finished chicken — it just tastes more alive. Sugar balances acidity and encourages browning during frying. Give the chicken a full 12 hours in the brine. Overnight is not optional here — it’s what separates good from unforgettable.

    The Dredge Liquid: Hot Sauce + Buttermilk

    The secret is a sour-base hot sauce mixed into the buttermilk. It tenderises further and leaves a faint tang in the finished crust. In Mexico, Valentina works perfectly. Elsewhere, Frank’s Red Hot Buffalo Sauce is the benchmark. Can’t find buttermilk? Mix 1 cup whole milk with 1 tbsp white vinegar, wait 5 minutes — done.

    The Breading Blend

    The combination of flour, breadcrumbs, and cornmeal creates three different textures in the crust: the flour gives it body, the breadcrumbs add a coarse chew, and the cornmeal produces those irresistible sharp ridges that stay crispy long after the chicken comes out of the oil. The spice blend — paprika, cayenne, garlic and onion powder, poultry seasoning — seasons the crust, not just the meat.

    The Oil and Temperature

    Use a neutral oil with a high smoke point: canola is ideal. The first fry at 275°F sets the crust and partially cooks the meat without burning. A second fry finishes the job and produces the deep amber colour. A deep-fry thermometer is your best tool here — guessing oil temperature is how you get pale, greasy chicken. For air frying, see the section below.

    The Ranch Sauce

    Sour cream base instead of mayonnaise keeps it tangy and light. Fresh chives and parsley are non-negotiable — dried herbs flatten the flavour. A touch of dried dill and white vinegar ties everything together. This ranch keeps for a week in the fridge and will be raided for carrots, celery, and anything else within reach.

    How to Make the Best Fried Chicken (Step-by-Step with Photos)

    Step 1 — Brine the Chicken

    In a large bowl, combine the chicken pieces with all the dry brine ingredients. Add the lemon juice and zest. Toss until everything is evenly coated. Transfer to a sealed bag or covered bowl and refrigerate for 12 hours minimum.

    Step photos: chicken pieces tossed with the brine ingredients in a bowl
    Step photos: chicken pieces lightly coated in buttermilk brine

    Step 2 — Air Dry and Dredge

    The next day, place the chicken on a wire rack over a baking sheet and return to the fridge — uncovered — for 2 hours. This surface drying is critical; wet chicken in hot oil spatters dangerously and produces a soggy crust. While it dries, whisk together the buttermilk, eggs, and hot sauce in one bowl. Combine all the breading ingredients in a second bowl.

    One piece at a time: dip in the wet mixture, then press firmly into the breading on all sides. Place back on the rack. Let the coated pieces rest in the fridge for 1 hour so the breading fully adheres.

    Step photos: hands dredging buttermilk chicken in seasoned flour on all sides

    Step 3 — First Fry (275°F)

    Heat the oil in a large wok or heavy pot to 275°F. Fry 3 pieces at a time — never crowd the pan. Lower each piece in slowly, holding the end for 3 seconds before releasing. Fry for 12–15 minutes until cooked through, then transfer to a paper-towel-lined rack. Repeat with remaining pieces.

    Step photo: tossing a floured chicken piece to shake off excess breading

    Step 4 — Second Fry (375°F) for Extra Crunch

    Raise the oil to 375°F. Fry each piece a second time for 3–5 minutes until deeply golden. The second fry is what produces the signature crunch. Transfer to fresh paper towels. Do not cover — steam will soften the crust.

    Breaded chicken pieces resting on a wire rack before frying
    Tray of flour-coated chicken pieces on a rack next to the dredging bowls

    Air Fryer Method

    Preheat to 400°F for 5 minutes. Cook drumsticks and thighs for 10 minutes, flip, then cook for another 10 minutes. Check doneness with a knife poke at the thickest point — juice should run clear. Internal temperature must reach 165°F. An air-fried version won’t match the deep-fried crunch, but it’s a solid weeknight alternative.

    What to Serve with Fried Chicken

    This chicken pairs beautifully with bright, acidic sides that cut through the richness. Try it alongside our Beet and Avocado Sashimi Appetizer for a party spread, or keep it classic with coleslaw and cornbread. The ranch sauce doubles as a vegetable dip — our kids have it with carrots and celery weekly.

    For a complete feast, the Easy Fall-Off-the-Bone Ribs make an incredible companion for big gatherings. Both can be prepped ahead and served together.

    Frequently Asked Questions

    Can I use chicken wings instead of drumsticks and thighs?

    Yes. Wings work well and make a great appetizer-sized serving. Note that wings cook significantly faster than thighs — reduce the first fry time to around 8 minutes and check doneness before the second fry.

    What if I can’t find buttermilk?

    Make it yourself in 5 minutes: combine 1 cup of whole milk with 1 tablespoon of white vinegar, stir, and let stand for 5 minutes. You’ll see the milk thicken slightly — that’s your buttermilk ready to use.

    How far ahead can I prep this recipe?

    The brine step can be done 24 hours in advance. The fully dredged, uncooked chicken can sit on the rack in the fridge for up to 2 hours before frying. The first fry can be done several hours ahead; just do the second fry right before serving for maximum crunch.

    Can I bake this instead of frying?

    You can, though the crust won’t achieve the same crunch. Bake on a wire rack at 425°F for 35–40 minutes, flipping halfway. Spray lightly with oil before baking to help the breading brown.

    How do I keep the chicken warm for a party?

    After the second fry, place on a wire rack set over a baking sheet in a 200°F oven. This keeps the chicken warm for up to 45 minutes without softening the crust. Do not cover or wrap — trapped steam is the enemy of crispy.

    Is there a Lodge cast iron skillet option?

    Absolutely. A Lodge 12″ cast iron skillet is excellent for shallow-frying this chicken with less oil. Use about 2 inches of oil and maintain temperature carefully — cast iron holds heat well but responds slowly to adjustments.

    best fried chicken love and harvest

    BEST Homemade Fried Chicken with Ranch Sauce

    Incredibley crispy golden brown fried chicken with super juicy flesh inside. The BEST homemade fried chicken you'll taste all made with fresh herbs and spices. A gorgeous bright and fresh brine that will tenderize your chicken for that super moist and juicy texture. All matched with an amazing ranch sauce that will get your guests dipping and crunching away. There is no better way of serving chicken than this. Print Recipe Pin RecipePrep Time:15 minsCook Time:30 minsCourse: Main CourseCuisine: AmericanKeyword: chicken, fried chickenServings: 5 people

    Ingredients

    Chicken Brine

    • 2 kg chicken legs and chicken wings mix
    • 1 TBSP salt
    • 1 TSP pepper
    • 1 spring fresh rosemary chopped
    • ½ TSP fresh thyme chopped
    • 1 TSP fresh ginger grated
    • 1 lemon juice
    • 1 lemon zest
    • 2 TSP sugar
    • 1 TSP chili flakes

    Dredge Liquid

    • 2 eggs
    • 1 cup buttermilk
    • 2 TBSP hot sauce

    Fried Chicken Breading

    • 2 cups flour
    • ½ cup bread crumbs
    • 3 TBSP cornmeal
    • 2 TBSP salt
    • 2 TSP pepper
    • 1 TBSP paprika
    • 2 TSP garlic powder salt
    • 2 TSP onion powder
    • 1 TSP poultry seasoning
    • 1 TSP cayenne powder

    Deep Fry

    • 4 cups canola oil

    Ranch Sauce

    • 1 ½ cups sour cream
    • 5 tsp white vinegar / lemon juice
    • 2 TBSP fresh chives chopped
    • ½ TSP fresh parsley chopped
    • 1 TSP dried dill
    • 1 TSP garlic powder
    • 1 TSP onion powder
    • 2 TSP salt
    • ½ TSP pepper

    Instructions

    Chicken Brine

    • In a large bowl, clean and rinse the chicken. Pat try. Cut the legs into two pieces separating the drumstick and thigh. Add the salt, pepper, rosemary, thyme, ginger, lemon juice, lemon zest, sugar, and chili flakes with the chicken. Toss and rub the chicken with the marinate. Put everything in a plastic bag and marinate overnight (12 hours).

    To Prepare Fried Chicken

    • Next day, take out a baking rack with a fitted baking sheet underneath. Take the bag of chicken out the fridge and give it a light toss to flick out access liquid. Put all the chicken pieces in the rack to air dry in the fridge.
    • Prepare the dredge liquid by combining the egg, buttermilk and hot sauce together with a whisk in a large bowl.
    • In a separate bowl (preferably a smaller bowl with tall wall – like a small pot) put the breading ingredients together. Combine well the flour, bread crumbs, cornmeal, salt, pepper, paprika, garlic salt powder, onion powder, poultry seasoning, and cayenne powder together.
    • Take the chicken out the fridge. Dip each chicken pieces separately in the liquid first. make sure all surface is covered with the liquid, and quickly drop the chicken piece in the breading bowl. Rub and put pressure to make sure all surface area is covered with the breading flour. if you see a gap, add some flour and rub it in. Give it a few taps for access flour, and place it back on the drying rack. Repeat until all the chicken pieces are dredge and breaded. Let them rest in the fridge for 1 hour before deep frying.

    To Make Fried Chicken

    • Heat your vessel to deep fry. I have a wok and I enjoy deep frying everything there. Add 4 cups of fresh canola oil. Preheat oil to 275F.
    • Depending how big the deep fryer you have, add enough chicken pieces where it has room to swim around and not be over crowded. I recommend 3 pieces at the same time.
    • Carefully dip half the chicken in the oil and hold on to the end for 3 seconds, and let it all go in the deep fryer. This is the reason we need the chicken as dry as possible. If there's liquid on the chicken, the oil will explode and burn your hand. Repeat until you have three pieces in the deep fryer. Fry for 12-15 minutes.
    • In a drying rack, add some paper towels. When the chicken is done cooking, take them out and place them on top of the paper towel. Make sure you're not over crowding the chickens. For them to maintain crispy, it needs air circulation to completely dry and not have any moisture. Serve

    Ranch Sauce

    • Whisk together the sour cream, white vinegar / lemon juice, fresh chives, and fresh parsley. Add the spices. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
  • 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).***

  • Homemade Chinese Food Classic: Hainanese Chicken

    Homemade Chinese Food Classic: Hainanese Chicken

    Hainanese Chicken is one of those dishes that sounds deceptively simple — poached chicken, ginger scallion sauce, rice cooked in the broth — but the result is a deeply comforting bowl that makes you understand immediately why it has been a beloved dish across generations of Cantonese and Southeast Asian families. This is authentic homemade Chinese food at its most honest: few ingredients, careful technique, profound 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!

    Hainanese chicken on a platter with a spoon drizzling sauce, next to fresh herbs

    Chicken is always served during Chinese New Year because it is the symbol of unity and family. Usually, steamed or poached chicken with head and feet is served during our traditional dinner to further emphasize the concept of union and rebirth. Although Hainanese Chicken is from the Hainan province in China, it is said to have been popularized in Singapore by Hainanese immigrants, and it is still well-loved among Cantonese families everywhere.

    This post is all about a delicious Homemade Chinese Food Classic: Hainanese Chicken.

    Why You’ll Love This Recipe

    • Easy — it is a slow-poached chicken in a stock pot, lightly seasoned. Mostly hands-off once it is in the pot.
    • Poached, not fried — the chicken cooks gently in water.
    • Delicious — ginger and chicken go hand in hand, and it is a soul-soothing taste. Try it once and you will understand the obsession.
    • Authentic Cantonese dish — if you want a popular homemade Cantonese recipe, this is the one. All Cantonese moms know it.

    Hainanese Chicken Rice

    The same broth used to cook the chicken is also used to make the rice. When it finishes cooking, you open the lid to a luscious and glossy pot of rice that is infused with the chicken’s essence. In restaurants, they often add a lot of oil and chicken fat to make it extra tasty. For a less oily version, skim the soup of its fat by removing the skin and defatting the top layer of oil. If flavour is your priority, pour on all that glory and work a little harder the next day.

    easy chinese food recipes

    Cooking Methods

    There are two known ways of making Hainanese Chicken. First, the chicken and rice are steamed together. Second, the chicken is poached in water, and the rice is cooked separately using the chicken broth. We use the second method — a little more work, but the result is better presentation and more control over each component.

    top 12 easy chinese recipes

    Ingredients Deep-Dive

    Ingredients

    Free-Range Chicken

    The most important ingredient. Try to find a fresh, free-range chicken — it has a far better flavour and texture compared to caged varieties.

    • Why it matters: Free-range chickens have more developed muscles from movement, which means more flavour in the meat and a better-tasting broth. The difference is noticeable in a delicate dish like this where the chicken is the only star.

    Ginger

    Ginger goes into the poaching liquid, the scallion sauce, and the rice. Use fresh ginger — not powder.

    • Why it matters: Ginger neutralizes the gamey notes in chicken and infuses every component with a clean, warming flavour. It is the defining aromatic of this dish. A ginger grater makes it easy to get fine, fibrous shreds perfect for the sauce.

    Sesame Oil

    Used in the chicken marinade — just 1 teaspoon brushed over the bird before and after cooking.

    • Why it matters: Sesame oil adds a toasted, nutty aroma that is unmistakably Chinese. Use it as a finishing touch — it is not a cooking oil and should never be added to high heat.

    Chinese Cooking Wine

    Shaoxing rice wine is used in the marinade. Two great options: Qian Hu Chinese Shaohsing Rice Cooking Wine and Premium Shaoxing Rice Cooking Wine.

    • Why it matters: Shaoxing wine removes any residual odour from raw chicken and adds a subtle complexity to the marinade that cannot be replicated with any substitute.

    Whole chicken poaching in a pot of broth with onion pieces

    Pro Tips for Perfect Hainanese Chicken

    Pro Tip 1 — Choice of Chicken and Exfoliation

    Before cooking, exfoliate your chicken with large sea salt or kosher salt — rub it all over the skin for a good 10 minutes, including under the wings and inside the cavity. Initially the skin is wrinkly, but after 10 minutes of salt rubbing it should appear smooth and glowing. Wear gloves to protect your hands.

    Pro Tip 2 — Cooking Temperature

    It is important to bring the water to a full boil before dipping the chicken in. This causes the skin to contract immediately, helping it adhere to the flesh. Once the chicken is in, reduce to a very low simmer — a hard boil will make the skin tough. A low, steady simmer produces juicy, bouncy flesh.

    secret chinese restaurant recipes

    Pro Tip 3 — Ice Bath

    The ice bath is essential for bouncy chicken meat. When the hot chicken meets instant cold water, the meat contracts immediately so all the juices stay inside. Do not skip this step. Fill a large bowl with 2L water and 1L of ice, and transfer the chicken immediately when it comes out of the pot.

    Pro Tip 4 — Chopping the Chicken

    In Cantonese whole chicken dishes, we always chop through the bones. Two factors matter: knife sharpness and commitment. Sharpen your knife well and use a heavy butcher’s knife. When you raise the knife, do not hesitate — a clean, decisive hit goes through the bone cleanly. A tentative hit shatters the bone into small pieces. Practice makes perfect.

    top 20 chinese dishes

    If you enjoy this recipe, try our Steam Preserved Vegetables with Pork for another classic Cantonese comfort dish.

    Chopped Hainanese poached chicken on a platter with rice and greens

    Hainanese Chicken with Ginger Scallion

    Authentic warm and cozy Hainanese Chicken recipe with ginger scallion sauce. A great family meal to share. Whether you’re preparing for Chinese New Year or a regular family dinner, this traditional Chinese meal will leave everyone full and happy!
    Print Recipe
    Pin Recipe
    Prep Time:1 hrCook Time:60 minTotal Time:2 hrsServings: 6 people

    Ingredients

    Poached Chicken

    • 1.3 kg free range and hormone free chicken
    • 4 Litre water until water slightly covers the chicken in the pot
    • 1.5 tbsp kosher salt or salt rock
    • 2 scallion
    • 7 slices of ginger
    • 2 garlic clove smashed

    Chicken Marinade

    • 1 tsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp Chinese rice cooking wine

    Ginger Scallion Sauce

    • 4 tbsp ginger grated
    • 2 scallion washed and chopped
    • ¼ cup canola oil
    • 1 tsp sea salt

    Hainanese Rice

    • 2 tbsp canola oil or 2 tbsp chicken rendered fat
    • 2 cm ginger grated
    • 1 garlic clove grated
    • 1 tsp sea salt
    • 2 cups jasmine rice
    • 2 cups chicken broth from the poaching liquid

    Garnish

    • 1 cucumber sliced thinly

    Instructions

    Cleaning the Chicken

    • Take the whole chicken and give it a good wash. Pat dry with a paper towel.
    • Exfoliation: wearing gloves, take 1 tsp of kosher salt and rub the chicken evenly — including under the wings and inside the cavity. Rub for a good 10 minutes. The skin should go from wrinkly to smooth and glowing.
    • Chicken marinade: combine soy sauce, sesame oil, and Chinese cooking wine. Using a pastry brush, brush the chicken with the marinade and let it sit.

    Cooking the Chicken

    • Bring a large stock pot with 4L of water to a boil. Add scallion, ginger, and garlic. Grabbing the chicken by the neck, dip it into the boiling water and pull it back out. Repeat 4 times. On the 4th time, place the whole chicken (breast submerged first) into the pot with the lid on. Reduce to a very low simmer for 35 minutes. After 35 minutes, turn off the heat and let the chicken rest in the broth for an additional 15 minutes.
    • Fill a large bowl with 2L of water and 1L of ice. Once the chicken is done, immediately transfer it to the ice bath.
    • Leave the chicken in the ice bath until the meat is firm and cool, about 10 minutes. Remove and drain excess liquid.

    Ginger Scallion Sauce

    • In a deep heatproof bowl, place the grated ginger, chopped scallion, and salt. Mix well.
    • In a pan, heat the canola oil until it just starts to smoke. Turn off the heat and carefully pour it over the ginger and scallion. Hold the bowl over a sink as it will splatter. Mix well.

    Hainanese Rice

    • In a pan or pot with a lid, heat up the chicken fat or oil. Add ginger and garlic. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy. Add chicken stock, place the lid on, and cook on low for 17 minutes. Let rest for 10 minutes before serving.

    Serving

    • Using a sturdy knife, chop the chicken into bite-size pieces, chopping through the bones. Lay all pieces on a large plate.
    • Brush the chicken marinade over the chicken pieces again.
    • Fluff up the rice and serve with thinly sliced cucumbers and the ginger scallion sauce on the side.

    Frequently Asked Questions

    What is Hainanese Chicken?

    Hainanese Chicken is a dish of poached whole chicken served with rice cooked in the poaching broth, ginger scallion sauce, and often cucumber slices. While it originates from the Hainan province in China, it was popularized in Singapore by Hainanese immigrants and is deeply beloved across Cantonese and Southeast Asian communities.

    Why do you dip the chicken in and out of boiling water four times?

    This technique, called “dipping,” causes the skin to contract four times in rapid succession. It seals the skin tightly to the flesh so it does not slip off during the long poach. It also helps the skin develop a beautiful, tight texture. Do not skip this step.

    Can I use chicken pieces instead of a whole chicken?

    You can, but the result will not be the same. A whole chicken produces a richer, more complex broth that makes the rice shine. If you do use pieces, choose bone-in skin-on thighs — they are closest to the whole chicken in terms of flavour output.

    What is the correct temperature to poach the chicken?

    You want a very low simmer — just barely bubbling. In temperature terms, around 160–180°F (71–82°C). A hard boil will make the skin tough and the meat dry. A gentle simmer keeps the flesh juicy and the skin supple.

    What can I substitute for Shaoxing cooking wine?

    Dry sherry is the most common substitute and works well. Mirin can also work but it is sweeter, so use half the amount. If you cannot find any of these, simply omit the cooking wine from the marinade — the dish will still be delicious.

    How do I store and reheat Hainanese Chicken?

    Store the chicken and rice separately in the refrigerator. Keep the remaining broth and use it to reheat the rice by adding a splash when reheating in a pan. The chicken is best eaten cold or at room temperature the next day — many Cantonese prefer it this way. Reheat gently to avoid toughening the skin.

  • 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.

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    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.