Dorot: Pop in Flavor & Recipe: Dorot Cheeseburgers

I raise a number of my own herbs in summer time but summer is short here in Vermont. I don't always have access to fresh herbs and I don't really like using dried herbs because they loose so much flavor in the drying process.

I like using frozen herbs but we don't have a HUGE herb garden. There is really only enough to supply us during the growing season not really enough to freeze to use throughout the year. So what to do?

When I heard about Dorot's Pop in Flavor frozen herbs and garlic I was immediately interested. Fresh frozen herbs and garlic that could be ready at a moment's notice even in the middle of the winter and I didn't have to grow them? How cool is that!

Dorot offers frozen crushed garlic, chopped cilantro, crushed ginger, chopped dill, chopped chili, chopped basil and chopped parsley. Each Dorot product comes in a handy tray with twenty little individual sections chocked full of frozen herbs or garlic. You simply pop out the little cube and you're all set!

All Dorot products are chopped and frozen while still fresh and juicy so they keep their natural odor and taste. There are no preservatives, no cholesterol, no trans fat acids and no food coloring. They stay fresh up to 24 months in any home freezer. They're just like what you'd get from your freezer if you grew, washed, chopped and froze these herbs yourself... just without all the work. Plus, you don't have to grow an entire plant of cilantro when all you want is a handful of leaves.

Tonight we decided to quick and easy Dorot Cheeseburgers since I am running around like a crazy person during the Spring Fling event. Here's the recipe I used:

Dorot Cheeseburgers


1 lb ground beef
2 Dorot crushed garlic cubes
2 Dorot chopped cilantro cubes
4 slices of low fat Swiss cheese
1 tablespoon of flour
salt & pepper to taste
rolls, lettuce, tomato & condiments to preference

Pop the frozen Dorot cubs into a bowl & squash up :) I used a meat tenderizer but feel free to do what makes you happy & relieves a little stress.

Add in hamburger, flour, salt and pepper and mix well. Grill until done. Add cheese, tomato, lettuce & serve on bun of your choice. This makes four good sized cheeseburgers.

These are AMAZING! I have never added anything to my hamburger mixture except for salt and pepper but the addition of the Dorot garlic cubes and the Dorot cilantro cubes brings a whole new meaning to my cheeseburgers!

Stay tuned for some more delicious Dorot recipes coming up soon!

You can use the store finder to find a retailer near you. In my area, Shaws carries Dorot products.

Connect with Dorot on Facebook and Twitter for all the latest product news.

My thanks to the sponsor for allowing me to review these products.

As required by the FTC: I received a product sample in order to write my review.  I received no monetary compensation.  All opinions expressed are mine and mine alone.

Recipe: Bow Tie Chicken

1 box (14.5 oz) farfalle (bowtie) pasta
1 jar (14 oz) pasta sauce (Alfredo)
1/2 cup Hidden Valley Original Ranch dressing, divided
1 tablespoon olive oil
4 ounces cooked chicken
1 cup frozen peas
1 cup frozen corn
1/2 cup crumbled feta cheese
1/2 cup unseasoned bread crumbs

Preheat oven to 350F. Cook pasta according to package directions and drain.

In a large bowl, add the sauce and 1/2 the dressing and mix until well blended. Fold in the pasta and mix until well coated.

In an oiled 11x9x2 inch baking dish, layer half the pasta, then half the chicken, half the peas, half the corn and repeat with remaining pasta, chicken, peas and corn. Evenly sprinkle the top with the feta cheese. Drizzle the remaining dressing over the casserole, and top with bread crumbs.

Bake 30 minutes or until the top is golden and bubbly. Serve immediately.

Come check out the video of me preparing this dish!

I received a product sample in order to prepare this recipe.

Recipe: North African Meatball Stew

1 lb lean ground beef
2 tbsp finely chopped cilantro
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup diced tomatoes
3/4 cup water
3 tbsp tomato paste
2 tbsp lemon juice
2 tbsp chopped fresh mint

1. Mix together beef, cilantro, 1 tsp of cumin, 1/4 tsp of salt and 1/8 tsp of pepper in a large bowl, just until well combined. Shape into 24 (1-inch) meatballs.

2. Heat oil in large skillet over medium heat. Add onion and cook stirring until softened, about 5 minutes. Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in tomatoes, water, tomato paste, and remaining 1 tsp cumin, 3/4 tsp salt, and 1/8 tsp pepper. Bring to boil.

3. Add meatballs to skillet. Reduce heat and simmer covered until meatballs are cooked through and sauce is thickened about 30 minutes. Stir in lemon juice and sprinkle with mint.

Serve over couscous. 2/3 cup of sauce with 6 meatballs over 2/3 cup of couscous is 8 Points Plus for Weight Watchers.