5 COOKING SECRETS ROLLED INTO 1 WITH DOROT

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Tell me you've been here before - a crazy day evolves into an even crazier night where it's time to start making dinner and the last thing you want to do it all the prep, washing, chopping and peeling?!? I feel you. And I'm pleased to introduce you to my new favorite cooking secret, Dorot. I'm going to break down my five, yes five favorite things about this rad brand. 

  1. Time saving: Say goodbye to chopping, dicing, slicing and cutting your herbs & garlic. 
  2. Less mess: Yes you read that right, less mess. What's not to love about one less thing to clean up! 
  3. Just as fresh: Dorot gets their product at it's peak freshness, process them and flash freeze into these adorable little cubes within 90 minutes of harvest! 
  4. Good for you: And if the freshness wasn't enough Dorot is all natural, raw and vegan. It contains no preservatives or artificial flavors. It is kosher and halal. Dorot is also non-GMO and is gluten-free, dairy-free, nut-free and soy-free. ✨
  5. Always on hand: You never need to worry about not having herbs, garlic or onions on hand because these bad boys have a two-year shelf life in your freezer!!!
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As if this dream come true couldn't get any better I've got a coupon for you 🙌 (you're welcome!). Now you can love this just as much as I do! Are you wondering what kind of recipe you can put your new best friend in? Wonder no more because I've got you hooked up on that too. 

These crab cakes aren’t the typical dinning out crab cakes. But they are quick, simple, easy to make appetizers to have on hand for any occasion. I love making these and freezing them so I can pull them out whenever I want them.

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Crab Cakes

These crab cakes aren’t the typical dinning out crab cakes. But they are quick, simple, easy to make appetizers to have on hand for any occasion. I love making these and freezing them so I can pull them out whenever I want them.

Ingredients:

  • 2 cans crabmeat | drained
  • 1 stick of butter | softened
  • 1 jar old english cheddar cheese
  • 1 tbsp mayo
  • 1 tsp garlic salt
  • 6-9 cubes of Dorot chopped parsley (depending on how much parsley flavor you like)
  • 1 package english muffins | halved

DIRECTIONS

  1. In a medium size bowl add 2 cans of drained crabmeat, 1 stick soften butter, 1 jar old english cheddar cheese, 1 tbsp mayo, 1 tsp garlic salt & parsley.
  2. Stir all ingredients together. Make sure to stir all the butter in, no clumps!
  3. Cut english muffins in half.
  4. Scoop a spoon full of crab mixture onto each muffin. Try to evenly divide the mixture between muffins.
  5. Spread crab mixture over muffins.
  6. Place crab cakes into freezer for at least 30 minutes.
  7. Take crab cakes out of freezer and cut into fourths.
  8. Now you have two options - broil crab cakes for 5 minutes on high or place in freezer bags back into freezer until ready to broil.

enjoy!

much love-

xoxo

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