Life Changing Green Rice Porridge (Instant Pot, Vegan)

I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.

Life Changing Green Rice Porridge Recipe

The Cooking Method

I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop – no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings.

Life Changing Green Rice Porridge Recipe

Let’s Talk about Toppings

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.

Life Changing Green Rice Porridge Recipe

Getting the Rice Porridge Just Right

I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like – French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!

Life Changing Green Rice Porridge Recipe

I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.

I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.

Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category – all my favorite successes are featured there. Or, if you you’re on the lookout for goof soups & stews, here’s all the soup recipes. And, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1 Enjoy!

Continue reading Life Changing Green Rice Porridge (Instant Pot, Vegan) on 101 Cookbooks

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Quiche And Soup For Dinner

Potato-Crusted Quiche

The Roasted Root Vegetable recipe can be found here.


4 cups shredded russet potatoes
4 tablespoons (1/2 stick) butter, melted
4 large eggs, beaten
1 cup half-and-half
4 slices cooked and crumbled bacon
3 cups diced leftover roasted root vegetables
1 cup shredded Cheddar
Salt and freshly ground black pepper


Preheat oven to 450 degrees F.
Gently press the shredded potatoes between paper towels to dry them as best as possible.
In a 10-inch glass pie plate melt the butter in the microwave or the hot oven. Toss the potatoes with the melted butter in the pan. Add salt to taste. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Sprinkle the bacon and half the cheese on the bottom of the crust.
In a large mixing bowl, combine the eggs, half and half, and diced roasted vegetables. Pour the egg mixture over the crust and sprinkle the remaining cheese on top. Place the pan on a cookie sheet and then in the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed. Let rest 10 minutes before cutting.

Homemade Tomato Soup


1/4 cup extra virgin olive oil
2 leeks, white and light green parts, diced
2 carrots with green tops, diced including the tops
3 stalks celery with leaves, diced
The top of one fennel bulb with fronds, diced (save the bulb for another recipe)
4 cloves garlic, minced
5 lbs fresh plum tomatoes
4 cups low sodium chicken stock
Kosher salt and freshly ground black pepper
2 teaspoons honey
A few dashes of hot sauce


I freeze the tomatoes and then defrost them overnight. The skins slip off easily. Or you can
bring a large pot of salted water to a boil; add the tomatoes to the boiling water and cook 4-5 minutes, or until skins loosen. Carefully remove tomatoes from the water with a slotted spoon. Set aside until tomatoes are cool enough to handle; carefully slip off the skins and discard. Chop the tomatoes and set aside.

Heat the oil in a heavy Durch Oven over medium-high heat; add the garlic, leeks, carrots, fennel, celery and sauté 3-4 minutes, or until vegetables are soft. Season with salt and pepper to taste. Add the chopped tomatoes.

Add the broth and honey. Simmer for 15 minutes. Use a handheld stick blender and process until smooth and creamy. Add the hot sauce and serve with a slice of quiche.

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A Hawaiian Christmas

What a joker my son is. He’s on this kick now to give this ridiculously over-the-top mad face when he’s told to smile for photos. It’s like tough guy meets playground bully, except in a cute 5-year old body. This year we were lucky enough to get to spend Christmas week in Hawaii on the […]

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Vegetable Samosas with Mint Cilantro Chutney

Crispy Vegetable Samosas with a bright, spicy cilantro mint dipping sauce is just what your Friday night needs. The dough, filling, and chutney can be made ahead of time. They are also easy to freeze. Make samosas now, and save some for later!

Continue reading “Vegetable Samosas with Mint Cilantro Chutney” »

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Red Lentil Dal

This easy Indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well and can be frozen for up to three months.

Continue reading “Red Lentil Dal” »

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Fresh & Sweet Lemon Drop Martini

Lemon Drop Martinis are a fresh and delicious citrusy drink!  A squeeze of fresh lemon, some vodka and a bit of sugar make this easy cocktail extra quick.

Unlike a classic martini, this is served a bit sweet instead of dry for the perfect easy drink!

Lemon drop martini garnished with a lemon rind.

What’s in a Lemon Drop?

A lemon drop needs just a few simple ingredients:

Vodka This is the base of the drink, use whatever your usual preference is. Titos is a great choice!

Triple Sec Triple sec is a bit sweet with an orange flavor. I add just a bit to this drink. You can substitute Cointreau if you have it on hand (or you can leave it out if you prefer).

Lemon Juice Splurge on real lemons and real lemon juice, this drink doesn’t work well with bottled lemon juice. The bottled lemon juice is much more bitter.

Simple Syrup  Some recipes call for superfine sugar but I prefer to use simple syrup. Simple syrup is a mixture of equal parts water and sugar and it’s easy to make (no need to buy it).

Left image - lemon drop martini ingredients. Right image - lemon drop martini ingredients in a shaker.

How to Make a Lemon Drop Martini

If time permits I love to place the martini glasses in the freezer while I start to prepare the drinks.

  1. Glass: Rub a wedge of lemon around the rim of each glass and then dip the rim in superfine sugar.
  2. Mixture: Combine all ingredients in a martini shaker and shake it until icy cold, or pour directly into the glass and stir!
  3. Garnish: Pour into prepared glasses, garnish with a lemon slice or a blueberry or two and serve!

That’s it! Just 3 simple steps to a delicious and zesty cocktail that everyone will enjoy! Cheers!

Overview of a lemon drop martini garnished with a lemon rind.

Shaken vs. Stirred – Which is Best?

Whether you serve a martini in a martini glass or pour from a pitcher for a crowd, be sure to garnish with a lemon slice! While shaken is most common in a cocktail containing dairy, there is no taste difference here between shaken or stirred. It’s simply a matter of preference, so ask your guests which style they prefer!

But if it’s good enough for James Bond, it’s good enough for me! I’ll be taking mine shaken (extra cold) not stirred, please. Shaking the martini creates an extremely icy, somewhat cloudy martini, which is perfect for this cocktail!

Classic Cocktails

  • Classic Mojito – rum, mint, lime
  • French 75 – lemon, gin, and prosecco
  • Cosmopolitan Drink Recipe – lime, cranberry and vodka
  • Easy White Sangria – deliciously sweet!
  • Moscow Mule – vodka, lime, mint and ginger beer
  • White Russian – cream and coffee liqueur

Lemon Drop Martini

Whether serving by the glass or pouring from a pitcher, be sure to garnish with a lemon slice or toss in a blueberry or two.

  • 1 oz vodka
  • 1/2 oz triple sec
  • 1/3 oz simple syrup (or to taste)
  • 3/4 oz lemon juice (freshly squeezed)
  • ice
  • sugar
  • lemon slices
  1. If time allows, place martini glass in the freezer at least 15 minutes.
  2. Rub the edge of a martini glass with a lemon wedge. Dip the glass in a plate of sugar to coat the edge. Set aside.
  3. In a cocktail shaker, combine vodka, triple sec, simple syrup and lemon juice. Shake well until chilled.

  4. Pour into prepared glass and serve immediately.

To make for a crowd, mix a larger batch and keep on ice. To serve each guest, pour out one serving and shake well as directed.

Lemon drop martini garnished with a lemon rind.
Top view of a lemon drop martini garnished with a lemon rind.
Top photo - Lemon drop martini garnished with a lemon rind. Bottom photo - lemon drop martini ingredients.

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Easy Walnut Rugelach Recipe

Rugelach Cookies are delicious pastry-like cookies that are as fun to make as they are to eat. A flakey and slightly chewy dough wrapped around a sweet nutty filling and topped with crunchy coarse sugar or a sprinkle of powdered sugar if you like.

Serve them for dessert, enjoy with coffee or serve them with your holiday favorites like gingerbread cookies and shortbread cookies.

A serving plate stacked full of rugelach.

What is Rugelach?

Rugelach are bite-sized pastries made with butter and cream cheese dough wrapped around sweet fillings of various kinds. The dough is rolled and cut into triangles, spread with filling and each cookie is rolled up in the style of a mini crescent roll.

These tasty pastries trace their origins to eastern European Jewish cuisine and are standard fare in Jewish bakeries all over the world.

Left image - nut filling ingredients in a glass bowl. Right image - pastry dough topped with jam and nut filling.

How to Make Rugelach

Easy rugelach dough is a rich mixture of flour and fat. Here’s how to make this rugelach recipe:

  1. Prepare the dough and while it is chilling, mix up the nut filling.
  2. Roll dough into circles about the thickness and diameter of a pie crust.
  3. Spread dough with jam and nut filling and cut into wedges.
  4. Roll each wedge toward the pointed side.
  5. Top with course sugar and bake until slightly browned.

As you can see, there are multiple steps but they aren’t difficult and these pretty treats are easy to make!

Rugelach pastry topped with jam and nut fillings and being rolled into mini crescent rolls.

To Prep Ahead

Rugelach can be made ahead. These are the 3 best ways I like to store them:

  • Assemble before baking You can assemble the cookies and freeze for baking later. Freeze on a cookie sheet and then transfer to freezer bags when hardened. Thaw on a cookie sheet at room temperature before baking.
  • Freeze Dough Or, you can freeze only the dough for later use. Just roll it out, layered between two sheets of wax paper. Then roll it up, wrap in plastic, and store in a freezer bag. It will keep up to six months.
  • Freeze Baked Cookies Bake cookies as directed below and cool completely. Freeze in an air tight container up to 4 months.

Other Delicious Rugelach Fillings

You don’t have to limit your options to my walnut and pecan filling. All kinds of yummy fillings work equally well in rugalach. Here are some popular ones:

  • Poppyseed pastry filling
  • Marzipan
  • Fruit preserves like apricot, fig or raspberry
  • Apple with cinnamon and sugar
  • Brown sugar-cinnamon streusel
  • Chocolate chips

Delicious Pastry Dessert

  • Apple Dumplings – melt-in-your-mouth tender
  • Baklava Cheesecake – intensely and irresistibly flavored!
  • Easy Sopapilla Cheesecake – rich and creamy dessert!
  • Cranberry Brie Bites – just 4 simple ingredients
  • Apple Cheese Danish Bars – luscious treat!

Walnut Rugelach

Rugelach are delicious pastry-like cookies that are fun to make and utterly satisfying to eat.

  • 1/2 cup butter (softened)
  • 4 oz cream cheese (softened)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 egg (beaten)
  • 1 tablespoon cream
  • 1/4 cup raspberry jam (or apricot)
  • 2 tablespoons coarse sugar


  • 2 tablespoons brown sugar
  • 1 tablespoon white sugar
  • 1/4 cup walnuts ground (coarsely ground)
  • 1/4 cup pecans (coarsely ground)
  • 1 teaspoon cinnamon
  • 1/4 cup raisins or currants (finely chopped , optional)
  1. Combine butter, cream cheese, vanilla and salt with a mixer on medium speed for about 2 minutes. Add sugar.
  2. Turn mixer to low and add flour just until combined.
  3. Divide dough in half and refrigerate 1 hour.

  4. Combine filling ingredients in a small bowl.
  5. Remove one half of the dough from the fridge and roll into a 10″ circle.
  6. Spread the dough with the preserves and sprinkle 1/2 of the filling over top.
  7. Cut the circle into 12 even wedges. Starting at the wide edge, roll each wedge crescent roll style.
  8. Whisk together egg and cream. Brush over each cookie and sprinkle with coarse sugar. Place on a prepared pan.
  9. Repeat with remaining dough and chill 45 minutes.
  10. Preheat oven to 350°F.
  11. Bake cookies 28-30 minutes or until lightly browned.

A serving plate stacked full of rugelach.
A serving plate stacked full of rugelach.
Top photo - A serving plate stacked full of rugelach. Bottom photo - Rugelach pastry topped with jam and nut fillings and being rolled into mini crescent rolls.

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Top Recipes of 2019

We’re down to the last 2 days of 2019 and today it’s all about the Top 10 Recipes from this year! These are the recipes you make over and over and over again and honestly, nothing makes me happier! Seeing your creations on instagram, facebook, twitter etc, it’s the best feeling in the world and it’s one […]

Read More…

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Cherries Jubilee

Cherries Jubilee is a wonderful, fancy dessert recipe to serve when you’re entertaining guests.

Cherries Jubilee served over ice cream

I first served this recipe many years ago at our neighborhood’s gourmet club when we shared in a wonderful New Year’s Eve feast. My task on that evening was to bring a festive dessert. And my choice was to bring this Cherries Jubilee. It was the perfect dessert for celebrating (I mean… you light the sauce on fire right before serving!), and everyone loved it!

About Cherries Jubilee:

Cherries Jubilee was thought to have made its first appearance as a dessert in the late 1800’s as a treat created for Queen Victoria. Its popularity in America soared in the 1950’s and 60’s with housewives who wanted to impress their dinner guests with a flaming dessert. Count me in as a “housewife” who was out to impress my friends!

Cherries Jubilee Prep

flaming Cherries Jubilee

How to make Cherries Jubilee:

The recipe (found in an old Bon Appetit magazine) had a few ingredients that I knew I might have to hunt high and low for… frozen sweet cherries, cherry juice, arrowroot, and kirsch. I made a quick call to my local grocery store to inquire about these very ingredients. The clerk told me that they didn’t carry any of them except for arrowroot. Great. I decided to go to the store anyways to get the other stuff I needed, and low and behold, they carried all of the ingredients I needed except for kirsch. After a quick chat with the manager (haha), I was off to Beverages and More to find my kirsch (clear cherry brandy).

Dried cherries, cherry juice, sugar and a scraped vanilla bean boiled down to make a wonderful sauce that was thickened with powdered arrowroot. Cherries and orange peel were added in the end to make a lovely orange-scented chunky cherry sauce.  When the big dessert moment arrived, I heated the kirsch in a small pan, lit it on fire, and asked my husband to drizzle the flaming kirsch into the cherries! The flame lingered for a bit until it burned out on its own. Then it was time to serve up the cherries!

Cherries Jubilee served over ice cream

Another gal in our group brought a wonderfully rich European Chocolate Truffle Cake, and I brought some Homemade Vanilla Bean Ice Cream. Some people ate the cake with cherries on top, and other preferred the ice cream with a spoonful of the Cherries Jubilee!  Others had both. YUMMY!

Cherries Jubilee served over ice cream

 The cake was terribly rich and gooey and chocolatey, the ice cream was super decadent, and the cherries were the perfect complement to both. I recommend this as a flaming great dessert to have when you want to impress your guests!

Here are a few more fun dessert recipes to consider:

  • Chocolate Truffle Cake
  • Vanilla Panna Cotta with Strawberry Sauce
  • Caramel Apple Upside Down Cake
  • Classic Tiramisu
  • Chocolate Cheesecake Cake
  • Kahlua Brownies with Browned Butter Kahlua Icing
  • Irish Cream Bundt Cake
  • Apple Pie Dessert Crepes

Cherries Jubilee

A flaming good dessert!

  • 16 ounces frozen dark sweet cherries, (thawed)
  • 2 cups + 1 tablespoon cherry juice, (divided)
  • 1/2 cup dried tart cherries
  • 3 tablespoons granulated white sugar
  • 1 whole vanilla bean, (split lengthwise)
  • 1 tablespoon arrowroot
  • 1/4 cup thin, matchstick-size strips orange peel ((cut off the white pith))
  • 1/3 cup kirsch (clear cherry brandy)
  • 1 quart vanilla or cherry-vanilla swirl ice cream
  1. Place a sieve or strainer over a bowl. Add the thawed cherries and let drain. Pour the drained juices into a heavy medium skillet (set the cherries aside). Mix 2 cups of the cherry juice, dried cherries and sugar into the same skillet. Scrape in the seeds from the vanilla bean; the add the bean. Boil the sauce until it is reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.

  2. Mix the arrowroot with the remaining 1 tablespoon of cherry juice in a small bowl. Whisk into the sauce. Boil until thickened, about 1 minute. Discard the vanilla bean. Stir in the drained cherries and orange peel.

  3. When ready to serve, heat the kirsch in a skillet over low heat (don't use a nonstick skillet). Remove from heat. Very carefully ignite the kirsch with match. Carefully pour the flaming kirsch into the sauce. Scoop ice cream into bowls. Spoon the sauce over the ice cream and serve.

  • *Arrowroot is a white powder that can usually be found in the baking aisle of your supermarket.
  • *Kirsch can be found at larger supermarkets and liquor stores.
  • *If you are preparing this recipe DAIRY FREE, use a non-dairy ice cream for serving. 

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Top Recipes of 2019

We’re down to the last 2 days of 2019 and today it’s all about the Top 10 Recipes from this year! These are the recipes you make over and over and over again and honestly, nothing makes me happier! Seeing your creations on instagram, facebook, twitter etc, it’s the best feeling in the world and it’s one […]

Read More…

The post Top Recipes of 2019 appeared first on What's Gaby Cooking.

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The 25 Most Popular Recipes of 2019.

Indian Coconut Butter Cauliflower | #healthyrecipes #Indian #cauliflower #30minutes #easyrecipes

The 25 Most Popular Recipes of 2019.

With the end of the year quickly approaching, I wanted to share the 25 Most Popular Recipes of 2019. We’ve shared out so many delicious recipes this past year, but below are the top 25…as picked by all of you. Can you guess the most popular HBH recipe of the year? As crazy as it […]

READ: The 25 Most Popular Recipes of 2019.

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Easy Smothered Pork Chops

These smothered pork chops really hit the spot. Thick cut pork chops are pan seared and smothered in onion gravy — just what you need to chase away the winter blues. Make it a meal and serve it over mashed potatoes!

Continue reading “Easy Smothered Pork Chops” »

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Spinach Artichoke Dip with Bacon

This Spinach Artichoke Dip with crunchy smoky bacon will disappear in a flash at your next party! Make this for football parties, game nights with friends, or any gathering that needs a dip on the table.

Continue reading “Spinach Artichoke Dip with Bacon” »

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How to Substitute Fresh vs Dried Herbs

Fresh vs Dried Herbs don’t have to cause confusion. If your recipe calls for dried herbs and you only have fresh – or vice versa – don’t despair!

Most grocery stores now have a nice selection of both fresh and dried herbs. But when it comes to choosing between fresh and dried herbs it all depends on which herb we’re talking about and its intended use. For salads and uncooked dishes, strive to use fresh when possible, likewise for garnishes.  For those long-simmering soups or stews, dried is the better choice.

But rarely do you use all the fresh herbs right away, so you’ll need a way to preserve them for future use.  You can either dry them or extend their shelf life following these easy steps below.

Fresh and dried dill in measuring spoons.

How Much Dried to Replace Fresh

Dried spices have the water removed and are stronger in flavor, you will need about 1/3 the amount dried as you would for fresh. This will vary somewhat but as a general rule:

If a recipe calls for 1 teaspoon dried, add 1 tablespoon fresh herbs

This is a general guideline and can vary based on the type of herb/spice.

Are Dried Spices Stronger Than Fresh?

Again, it depends on the herb, not to mention how long it’s been sitting in your cupboard (while I often keep mine longer than 1 year, it’s true that they do lose flavor so I try not to keep them much longer than that)!  Any dried herb or spice will start losing flavor after a while, as the aromatic oils deteriorate.

Experts say discard after a year, but I don’t know many cooks who do that, myself included! I just add a little more than the recipe calls for if it seems warranted. After a couple of years, yes, those dusty remnants get tossed.

  • Herbs that Increase Flavor when dried: Many herbs intensify and improve when dried. Among these: oregano, marjoram, rosemary, thyme, bay, and sage. These guys are definitely stronger in their dry state.
  • Herbs that Lose Flavor when dried: Others like parsley, chives, dill weed, and curry leaves lose flavor and develop off-putting grassy notes when dried. Try to use these in their fresh state when possible. Many cooks say the same thing about basil. Although I agree in general, I personally prefer the flavors that dried basil gives to tomato-based sauces, more than fresh.

Cilantro leaves are downright useless when dried, so don’t even attempt it. Cilantro seed meanwhile, which is known as coriander, is always dried and ground. Likewise, cumin seeds are packaged either whole or ground up into a powder.

Fresh and dried spices in measuring spoons and on the cutting board.

How to Dry Fresh Herbs

Drying fresh herbs is so easy, and it’s good for your wallet too. Fresh herbs come in plastic clamshell packaging to help retain the moisture for as long as possible in the store. Here’s what you should do when you get them home.

  1. Remove them from their packaging and sort out any dead leaves or stems.
  2. Insert them into a small paper bag with the cut ends sticking out. Lunch bags are a perfect size.
  3. Bundle the stems and the edges of the bag with a rubber band so the bag forms a balloon.
  4. Hang upside down to dry for several days.

The bag will catch any leaves that fall off, and because it’s paper, will allow the herbs to dry. When your herbs are dry, you can rub the stems inside the bag to make the rest of the leaves fall off. Place the dried leaves in an airtight container, and you’ll have herbs at the ready for the next time you’re cooking.

How to Substitute Fresh vs Dried Herbs and Spices

The main thing to remember when converting from fresh to dried and vice versa is that most dried herbs are two or three times more intense than fresh. So just remember that the fresh vs dry herbs conversion is 1:3. For instance, a typical fresh vs dried herbs measurement would be one teaspoon of dried for 3 teaspoons of fresh.

Bear in mind this conversion ratio is just a guideline. Some cooks recommend a two-parts-fresh to one-part-dried, especially if the dried version is powdered. Ginger comes to mind here and is one you’d be wise to substitute carefully. Personally I substitute about ½ teaspoon or less of ground ginger in place of a tablespoon of fresh.

When it comes to herbs, there’s really no right or wrong. As long as you remember that dried herbs are stronger than fresh and let your nose and palate guide you, all your culinary creations should wind up tasting sensational.

How to Store Fresh Herbs

You can extend the life of your fresh herbs by treating them much like a bunch of fresh flowers. You might be amazed at how long they’ll stay fresh by following these simple steps.

  • Remove them from their packaging and cut the ends.
  • Place the ends in a jar or glass of water, and set on a shelf in your refrigerator.
  • Place a plastic bag loosely over the fresh ends.

You can keep many fresh herbs for well over a week this way. Just be sure to check the water and change it as needed. This is a great technique to keep the stems fresh for a few days. You can always take them from fresh to dried herbs later, using the drying technique I’ve described above.

Whether fresh or dried, herbs will always give your dishes an extra layer of flavor and pizzazz, so always keep them handy in your kitchen.

Pantry Staples to Make with Dried Herbs

  • Homemade Cajun Seasoning – all-time favorite blend!
  • Fajita Seasoning – quick & easy to make
  • Italian Seasoning – great for pasta sauces!
  • Chicken Seasoning – fragrant & savory blend
  • Homemade Taco Seasoning – control the spice level!

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Crockpot Grape Jelly Meatballs (3 Ingredients)

Grape Jelly Meatballs sounds weird but it’s amazing. I promise. You need just 3 simple ingredients to make this appetizer that everyone will absolutely love.

Cocktail Meatballs are great to make ahead by simply adding the ingredients to the slow cooker and turning it on. Use premade or homemade meatballs.

Grape Jelly Meatballs in a crockpot.

How to Make Meatballs with Grape Jelly

This is the easiest homemade appetizer recipe ever, but you’ll get the most compliments for it, because everyone loves these incredibly tasty little morsels! I can’t get enough of them.

If Making Homemade Meatballs:

  1. Prepare and bake according to the meatball recipe you are using.
  2. Add all ingredients to the crockpot.
  3. Cook on per recipe below.

If Using Frozen Meatballs:

Ensure the package of frozen meatballs states that it’s fully cooked.

  1. Add all ingredients to the crockpot. Meatballs can be added frozen.
  2. Cook on per recipe below.

If you have a large Crock Pot, this recipe can be doubled (or the sauce can be doubled and you can add in some little smokies too). Leave a box of toothpicks near the crockpot, and they’ll disappear quickly!

Grape Jelly Meatball ingredients in front of a crockpot.

About the Sauce (Variations)

We don’t usually have a need to thicken the sauce (and it does thicken some as it cools slightly or if you leave the lid off and keep them warm during a party). If you’d like it thicker, combine equal parts cornstarch and water and stir a little bit in.

You can change this recipe up a bit too, you need something sweet and something zesty.

Replace Grape Jelly With: apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves, hot pepper jelly

Replace Ketchup With: chili sauce, barbecue sauce

Grape Jelly Meatball ingredients in a crockpot.

To Serve

Grape Jelly Meatballs can be an appetizer or served as a complete meal.

  • Slider rolls or hoagie rolls.
  • Serve over a bed of steaming white rice!
  • Add sauteed peppers and onions to make a sweet and sour meatball dish.

Leftovers/Make Ahead

Grape Jelly Meatballs are a great make ahead dish! You can cook them the day before, store in the fridge overnight, and then reheat them in in the Crockpot. If you didn’t use lean ground beef, you may want to skim off any fat that may rise to the top. They’ll be even better! Or, freeze them for a rainy day! (Or for next game day!)

  • To store: According to the FDA Refrigerator and Freezer Storage Chart, cooked meat dishes will keep in the fridge for 3 to 4 days, and in the freezer for 2 to 3 months. Make sure to use a sealable container, and leave room for the sauce to expand, if freezing.
  • To reheat: Defrost overnight and either place them back in the Crockpot and reheat for 2 to 3 hours, or put them in a pot on the stove top, add a little extra ketchup or some chili sauce if desired, and heat until bubbly and hot! They will be just as good as the day you made them, and probably even better!

An easy and delicious recipe like this one is something you’ll always be grateful to have on reserve!

Easy Meatball Appetizers

  • Cheeseburger Stuffed Meatballs – classic beefy goodness
  • Sweet and Sour Meatballs – amazing cocktail meatballs!
  • Porcupine Meatballs – soft, tender & juicy!
  • Asian Glazed Meatballs – sweet & sticky appetizer
  • Mac & Cheese Stuffed Meatballs – 2 favorites in 1!

Crockpot Grape Jelly Meatballs

Grape Jelly Meatballs are a sweet and savory appetizer that is made with just 3 simple ingredients.

  • 2 lbs frozen fully cooked meatballs (or 48 small homemade meatballs)
  • 1 1/2 cups ketchup
  • 3/4 cup grape jelly
  1. Cook meatballs according to recipe directions if using raw meatballs.
  2. Place meatballs, ketchup and grape jelly in a small slow cooker. Stir to combine.
  3. Cook on low 3-4 hours or until heated through.

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Meal Plan / Week 1

I can’t believe it’s 2019 in basically a matter of hours. What’s Gaby Cooking is coming your way with some really exciting new announcements this year but until then – let’s do this weeks meal plan! […]

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Meal Plan / Week 1

I can’t believe it’s 2019 in basically a matter of hours. What’s Gaby Cooking is coming your way with some really exciting new announcements this year but until then – let’s do this weeks meal plan! […]

Read More…

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Nine Favorite Things.

Nine Favorite Things |

Nine Favorite Things.

Thanks for joining me for another Nine Favorite Things post. I know I said this yesterday, but I love this time between Christmas and New Years’. Everything and everyone just slows down. And even though I’m still working (because I literally just can’t stop), I’ve slowed a bit and taken some time to chill with […]

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Tres Leches Cake

This Tres Leches Cake is absolute perfection. It’s airy, light, decadent and delicious. I’ve made this cake for years, YEARS and I only recently realized that I haven’t shared it on this blog. So here we are. Let’s dive into it, shall we! The basics: What is Tres Leches Cake? Tres Leches literally translates in english as “three milks.” This cake consists of a single cake layer. A lot of times the sponge is airy and light, other times it’s heavy and dense. People have different styles of this same cake so there is no “right way.” Depending on what country you’re from or even what region you’re from within said country, the styles and texture of the sponge may vary. My favorite iteration is a super light and airy sponge. Though I’ve tried other super rich and buttery cake versions that are delicious too. After the cake layer is made, the cake is set to cool on the kitchen counter. And then small holes are poked in the top. The three milks are mixed togethers. Traditionally it’s milk or heavy cream, evaporated milk and sweetened condensed milk. I’ve tried this with removing the regular milk and in its place […]

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Crispy Shrimp Tempura Recipe

Learn how to make the BEST Crunchy Shrimp Tempura with these easy-to-follow steps in this shrimp tempura recipe. Shrimp tempura is a great appetizer when making sushi or any other Asian-themed food. Be sure to also try my shrimp tempura roll. Shrimp Tempura Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in…

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