A Favorite Cooking Secret.

Before I get into my cooking secret, I must tell you one of my job secrets – that you may already know. I used to work at Trader Joe’s. Yup. I used to stack groceries in a bag like I was playing a mean game of Tetris, and I once knew how to work a cash register. I worked at a Trader Joe’s in San Francisco, and it was the busiest Trader Joe’s in the country, until one in Manhattan opened up and had it beat. I wonder if it’s the second busiest Trader Joe’s still? I wouldn’t be surprised. Patrons used to line up before dawn, and before the magical doors opened. We always had lines and crowds, and people shopping well past closing time. For those of you in the know – you lucky people – Trader Joe’s is a whole, unique shopping experience.

cooking secret

I first heard about it through my grandmother, of all people. She loves the unique products and the prices. We had a few in New Jersey, but it wasn’t until I visited California for the first time and followed Cassidy around the aisles, that I truly fell in love with the store. There is so much to discover, and so many ways to invite new tastes into your home, as well as new tricks! I discovered the Dorot brand many years ago, but didn’t truly understand how awesome it was until I learned to cook more for my kids. Crushed Garlic, Chopped Parsley, Chopped Basil, Glazed Onions, Chopped Dill, Chopped Cilantro, Chopped Chili, & Crushed Ginger! Dorot is the answer to my culinary prayers – with an innovative approach to fresh herbs.


One thing I despise doing is mincing garlic. We have a mincer and I can never get it quite right. With the peeling and crushing and then washing of the garlic press – it’s enough to make me not want to add garlic to my recipes. Only, that can’t be right! Some recipes really need garlic, and quite a bit of it! Short of having Cassidy do all the washing, chopping, and peeling of fresh herbs for me, (which is quite nice) I do need a solution that can be mine. After all, I like making my kids dinner!



And that is most likely because I discovered the joy of cooking later in life. And I love Trader Joe’s and its unique ingredients. Whether it’s my Crushed Garlic or ginger, basil, parsley, etc. Dorot is one of my favorite cooking secrets.


Dorot provides you with the perfect amount of your chosen herbs for your recipes. You just pop it in and you’re good to go! You can find Dorot at your local Trader Joe’s and Whole Foods stores. Not only that, but you can download a $1 off coupon HERE, and try this wonder for yourself. Dorot is incredibly easy to use, and brings your meals to a new level.

The perfect amount of herbs – with no prep or cleanup.


And now, a recipe. I’m pretty obsessed with meatballs, and this is the only meatballs recipe that my kids truly love. It combines chicken, rice, and cheese together, and bonus points for using more than one Dorot product! The recipe is pretty easy and fast, but it’s made even more easy with Crushed Garlic. You can also add pretty much ANYTHING else from Dorot and be happy with the result. I first made these meatballs when Cassidy was away in Brazil and my mom was staying with us, but not feeling well. We feasted like royalty that night! So try it yourself and see how delicious the meatballs are.

Chicken Rice Meatballs

Chicken Rice Meatballs


  • 1 cup rice pilaf, cooled
  • 1 1/2 pounds ground chicken
  • 2 cubes of Dorot Crushed Garlic
  • 3 tablespoons parsley, chopped
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten
  • Salt and pepper to taste
  • Extra virgin olive oil, for drizzling


  1. In a large mixing bowl, combine the rice with the ground chicken, crushed garlic, parsley, Parmesan, and egg
  2. Season with salt and freshly ground black pepper
  3. Flatten out the mixture in the bowl and score it into four portions using the side of your hand
  4. Shape each portion into five balls — you should have 20 meatballs in total
  5. Arrange the meatballs on a nonstick sheet pan and drizzle them with olive oil
  6. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes

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