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Easy Lemon Grilled Tilapia | The Recipe Critic
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Fire up the grill! This grilled tilapia is deliciously seasoned and has the best flaky texture. Mix a few simple ingredients for the marinade, give it a little time to get super tasty and then it is grilled to perfection in a matter of minutes!

Grilling recipes are some of the best! They are easy, quick to prepare and have the best smoky flavor. I love to pair this grilled tilapia with grilled sides like grilled zucchini, grilled Mexican street corn and this fresh grilled caesar salad!
Reasons You Will Love This Recipe

Quick and Simple: Making grilled tilapia is so easy and can be ready to serve in just over 30 minutes including marinating time.

Light and Filling: Fish is a great source of lean protein and includes essential healthy fats.

Versatile: This is the perfect dinner that pairs with EVERYTHING!

Filled with Bright Flavors: Fresh lemon and garlic create the best flavors combined with the smokiness of grilling. You will love the taste and texture of this fish!
What You Need to Make Grilled Tilapia

You’ll only need a handful of simple ingredients to make this super tasty grilled tilapia! They come together for tender tilapia that will rival even the best seafood restaurant! The complete list of ingredients and measurements are listed in the recipe card at the bottom of the post.
- Fresh Lemon Juice: Lemon adds fresh flavor to almost any grilled fish.
- Olive Oil: Provides the marinade with a bit of fat and also is used for cooking the filets on the grill.
- Garlic: Minced fresh garlic adds a delicious savory taste.
- Seasoning: A simple blend of fresh ground black pepper, salt and mustard powder brings out all of the flavor in the fish.
- Tilapia Filets: This recipe calls for 4 tilapia filets to feed 4 people.
How to Make Grilled Tilapia

Tilapia is one of the easiest proteins to grill! Marinate the fish for about 30 minutes, and then grill it for less than 12 minutes. You will want to make this recipe all season long!
1. Make the Marinade: Whisk together the lemon juice, olive oil, garlic, black pepper, salt, and mustard powder to prepare the marinade.
2. Marinate the Fish: Pour the marinade into a large sealable bag or container and place the tilapia filets into the container. Marinate the tilapia for 30 minutes to an hour. While the filets are marinating, preheat a grill to 400 degrees Fahrenheit.
3. Grill: Once the tilapia filets are ready, remove them from the marinade. Brush the grill with olive oil and grill the filets for 4-6 minutes per side. The filets should easily come off the grill, if they are sticking give them another 1-2 minutes.
4. Serve: Remove the grilled tilapia from the grill and enjoy!
Whisk together the marinade.

Marinate the tilapia in a Ziplock bag for 30 minutes.

Grill the tilapia for 4-6 minutes.

Carefully flip the tilapia and grill for 4-6 minutes on the other side.

How to Know When Tilapia is Cooked

You’ll know your fish is cooked through when it’s completely opaque. However, you definitely don’t want to overcook it, or it will become dry. Additionally, you can use a meat thermometer to check and see if it has an internal temperature of 145 degrees Fahrenheit.
Tips for Grilling Tilapia

Here are a few things to keep in mind when grilling tilapia. They are simple tips, but will ensure your fish turns out perfect!

Serving Options: This dish goes great with rice, couscous and your favorite vegetable side like grilled asparagus!

Thaw Filets: If using frozen, be sure they are thawed before you marinate. Thaw overnight in the fridge or place packaged frozen filets in cold water for about 10 minutes.

Discard the Marinade: Be sure to discard the used marinade after using.

Cook Time: The fillets I used were a little on the thicker side, so about 5 minutes was perfect. If your fillets are thinner, reduce the time.
How to Store Leftover Tilapia

Although grilled tilapia is best served right away, here’s how to store leftovers to enjoy them later!

In the Refrigerator: Once it has cooled, then place it in an airtight container or wrap it tightly in plastic wrap. Put it in your fridge, and your fish will stay good for up to 3 days.

Reheating: The quickest way to reheat your grilled tilapia is in the air fryer for a couple of minutes at 350 degrees. You can also reheat it over medium heat on the stove with a little melted butter in the pan.
More Seafood Recipes

We love to enjoy seafood dishes often because they are satisfying yet light and typically contain many nutrients. Here are some of our favorite fish recipes that we make on repeat. And if you’re looking for more, browse through our many other seafood recipes!

Dinner

Baked Cajun Garlic Butter Cod

25 minutes

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February 8, 2026
Louisiana Casserole | The Recipe Critic
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This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice, and cajun seasoning come together for a complete meal on the table in just 40 minutes!
Reasons You’ll Love This Recipe

Comfort Food: If you’re craving some warm, cozy, classic comfort food, you will love this hearty Louisiana casserole.

Easy to Make: This dish comes together so quickly and easily. You can whip this up in less than an hour, which includes prep and cook time!

So tasty: The combination of bold spices with cajun-style ingredients, plenty of texture, and the crisp topping will be a dinner that you’ll want to enjoy again and again!
Ingredients Needed for Louisiana Casserole

The ingredients needed to make this Louisiana casserole recipe come together for major flavor and texture. This meal is similar to a traditional jambalaya, or my Chicken and Sausage Gumbo, but everything is cooked together in one dish. Check out the recipe card at the bottom of the post for exact measurements.
- Shrimp: For convenience, buy your shrimp peeled and deveined.
- Andouille Sausage: A smoked sausage commonly used in Cajun cuisine.
- Cooked Rice: I used minute rice for this recipe, but you can make regular rice with a rice maker.
- Yellow Onion: Adds a sweet, savory flavor and a bit of texture.
- Red Bell Pepper: Gives the dish a beautiful color and a slightly sweet crunch.
- Green Bell Pepper: Provides a green color, which adds contrast, making the dish look appetizing and tastes amazing!
- Canned Fire Roasted Tomatoes: Adds the most delicious smoky flavor.
- Butter: Cooking the vegetables in butter adds a rich, deep flavor.
- Garlic: Freshly minced garlic is one of the best ingredients to pair with shrimp (just ask this brown butter spicy shrimp), and along with the other veggies, it adds depth and complexity.
- Salt and Pepper: To enhance all of the flavors.
- Cajun Seasoning: You can use a store-bought spice blend or try this homemade cajun seasoning.
Breadcrumb topping
- Parmesan Cheese: For sharp cheesy flavor.
- Bread Crumbs: Adds golden, crispy texture on top of the casserole.
- Salt and Pepper: For extra flavor.
How to Make Louisiana Casserole

Trust me when I say this is an easy recipe to follow. Most of the ingredients are ready to go! You just need to sauté the veggies, heat the sausage, and cook the shrimp, and dinner is served! The whole family will love this one. Here’s how everything comes together:
1. Prep: Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Sauté Veggies: Heat the butter in a large skillet over medium-high heat. Then add the onion, red, and green pepper to the skillet and sauté until the vegetables become tender.
3. Sauté Sausage and Shrimp: Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, sauté until the shrimp are mostly pink.
4. Combine All Ingredients: Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything together.
5. Mix the Topping: Mix the parmesan cheese, bread crumbs, salt, and pepper, in a small bowl. Then sprinkle the top of the casserole with this mixture.
6. Bake: Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.
7. Rest and Serve: Remove from the oven and allow the casserole to rest for a few minutes before serving. Enjoy!
Louisiana Casserole Tips and Variations

It’s hard to get this casserole wrong. It really is so simple to put this casserole together and it tastes amazing! But here are a few tips and substitution ideas so it turns out exactly how you like it!

For the Topping: For the breadcrumb topping, I used plain breadcrumbs. You can try panko breadcrumbs as a substitute.

Thaw Frozen Shrimp: If you use frozen shrimp, be sure to thaw it completely before cooking it with the sausage and veggies.

Pre-Cooked Rice: To save time, I like to use pre-cooked rice that you heat in the microwave. 5-minute rice should also work just fine.

Sausage: This recipe calls for andouille sausage, but you can use a kielbasa or other link sausage of your choice!

Spice Level: Want to spice things up? I recommend adding a seeded and diced jalapeño to the skillet with the bell peppers and onions. You can also mix in some red pepper flakes for that extra kick of heat!
Storing Leftovers

This Louisiana casserole has the best texture when it is served fresh out of the oven. However, leftovers can be stored and enjoyed for a few days after cooking. This dish makes a great lunch for the next day! Here are my tips for storing and reheating leftovers.

In the Refrigerator: Stored properly in an airtight container, leftovers will last up to 4 days in the refrigerator.

Reheating: I recommend reheating in the microwave until warmed through. I always start with using 30 second increments, so I don’t over cook the shrimp.

Freezing: I do not recommend freezing this recipe.
More Casserole Recipes

Casseroles make some of the best meals. They are usually super easy to throw together and taste amazing. Try out some of my other family favorites! For more dinner inspiration, find my full list of casseroles here!

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February 6, 2026
5-Minute Burger Sauce | The Recipe Critic
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This burger sauce is a game-changer for your cookouts, adding a delicious twist to your favorite meals. Whip it up in minutes and enjoy a flavorful blend that’s perfect for burgers or as a dip for fries.

My family is obsessed with this special sauce! I cannot wait for you to enjoy it yourself. Making different sauce recipes at home is such a great way to elevate meals! Try some of our other favorites like this alfredo sauce, this cheese sauce, or our copycat Cane’s sauce.
Reasons You’ll LOVE This Burger Sauce

Quick and Easy to Make: Whipping up this spread is as simple as stirring together some of your pantry staple ingredients. It can be whipped up in less than 5 minutes!

Versatile: While it’s perfect on burgers and as a dip for French fries, it’s also incredible with other grilled meats, drizzled over roasted vegetables, and spooned onto sandwiches and wraps.

Unbeatable Flavor: This secret sauce will totally take your burger game to the next level! It’s creamy with a blend of perfectly balanced sweet, savory and tangy flavors. You’re going to love it!
Burger Sauce Recipe

Take your hamburgers from ordinary to extraordinary with this sensational burger sauce! It could not be easier to make and you can use it on everything from burgers and chicken tenders to fries and onion rings. It adds so much flavor to foods, you’re going to want to try it with everything!

It’s a simple mix of mayo, ketchup, sweet relish and a hint of both Worcestershire sauce and seasoning salt for a taste that is absolutely heavenly. Have this available at your next backyard barbecue and everyone will be asking you for the recipe!

Ingredients You’ll Need

With just 5 simple ingredients you can make this burger sauce recipe any day of the week. In fact, you probably have everything needed in your kitchen right now! Exact measurements can be found in the recipe card below.
- Mayonnaise: The base of the burger sauce that makes it perfectly creamy.
- Ketchup: Adds sharp flavor and a touch of sweetness to balance out the mayo.
- Sweet Relish: It’s a combination of tart, sweet, and salty making it an absolute must in this recipe.
- Worcestershire Sauce: For a deep, complex taste.
- Seasoned Salt: To enhance and bring out all of the delicious flavors.
How to Make Burger Sauce

This irresistible burger sauce is ready to serve in just about 5 minutes! It’s so good, you’re going to want to keep this on-hand at all times! Want a BBQ burger sauce? Make my copycat Red Robbin campfire sauce!
1. Mix Ingredients: Add all of the sauce ingredients to a small bowl and whisk to combine.
2. Test the Flavor: Taste and adjust ingredients to your liking if needed.
3. Refrigerate: Chill until ready to serve. The longer it chills the more the flavors meld.
4. Enjoy: Use as a sauce on burgers or as a dipping sauce for fries.
Whisk all of the ingredients together.
Change up the Flavor

Burger sauce can be made just the way you like it! Here are some ideas to adjusting the flavors.

Mayonnaise Substitution: It is best to enjoy the thick, rich texture of real mayonnaise but substitute it for Miracle Whip or a veganaise mayo for a preferred taste.

Adjust the Sweetness: If you like your burger sauce a little sweeter, add a pinch of granulated sugar. It will help balance out the salty, tangy flavor.

Heat: Make this burger sauce spicy if you want! Try adding a dash or two of hot sauce like Tabasco sauce. You can also sprinkle in some cayenne pepper to bring on some extra heat.
Storing Leftovers

Be sure to save any leftover sauce! This burger sauce is so versatile and can be used for more than just burgers. My kids love this sauce with a quick and easy batch of air fryer French fries!

In the Refrigerator: Store burger sauce in an airtight jar or container for 4-5 days. Give it a quick stir before using it!
More Delicious Sauce Recipes

Homemade sauces not only taste better than store-bought, but they’re also free of additives and preservatives! In addition, they’re super easy to mix up and usually only take a few simple ingredients to make. Most of which you probably already have in your pantry! Here are some other favs:

Dressings, Sauces, and Dips

Easy Homemade BBQ Sauce

15 minutes

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February 5, 2026
Crab Rangoon Recipe | The Recipe Critic
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Crab Rangoons are a fun, Asian-inspired appetizer filled with crab meat, smooth cream cheese, and seasoning. Wrapped in a wonton wrapper and deep-fried, they are irresistible!
Reasons You’ll Love This Recipe

Flavor: There’s just something amazing about creamy crab filling wrapped in a crispy wonton shell, so good, I could eat them all! Love this falvor combo? Make my crab rangoon dip next!

Customizable: These are just as good as what you get at any restaurant. You can also switch up the ingredients to suit your tastes and preferences.

Versatile: You can make this for a yummy snack or appetizer for a party or get-together. You can also serve it with shrimp fried rice, cucumber salad, and miso chicken for dinner.
Ingredients Needed for Crab Rangoon

This list is short, but you might not have everything on hand. No Worries, though; these can usually be found at most grocery stores. Scroll to the bottom of the post for exact measurements.
- Imitation Crab Meat: The yummy meat that adds a nice texture and flavor.
- Cream Cheese: Adds the perfect creamy tang that complements the crispy wonton and savory seasoning.
- Green Onion: Gives the best savory flavor!
- Worcestershire Sauce: Just a little bit adds the best depth of flavor you can’t get anywhere else.
- Soy Sauce: Provides a nice umami flavor.
- Garlic Powder: Give me all the garlic!
- Wonton Wrappers: These fry up perfectly crispy and flavorful!
- Oil: For frying.
How to Make Fried Crab Rangoon

My favorite things to order from Chinese takeout are egg rolls, kung pao chicken, fried rice, and crab rangoon. So, when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon recipe. They were great as an appetizer for my beef chow mein!
1. Combine: Add the crab, cream cheese, green onion, Worcestershire, soy sauce, and garlic powder to a medium bowl and mix until fully combined.
2. Add: Assemble up to four wonton wrappers at a time, adding about two teaspoons of filling to the center.
3. Wet: Wet the edges of the wrappers with water or a beaten egg.
4. Fold: Pinch two opposite corners together before bringing up the other two corners to form the shape.
5. Cover: Pinch all the edges together to seal and set aside. Cover the formed rangoons with a damp paper towel until you are ready to fry them. Continue to assemble rangoons until all of the filling has been used, about 30.
6. Fry: Heat about 3 inches of oil in a deep skillet or Dutch oven until the oil reaches 350 degrees Fahrenheit. Fry the rangoons in batches for 3-4 minutes until they are golden brown. Remove them from the oil to a paper towel lined plate. Serve immediately with the dipping sauce of your choice.
Crab Rangoon Tips and Variations

This process might seem intimidating, but trust me, you can do this! Here are a few tips to make sure your cran rangoons turn out just the way you like!

Filling Amount: When filling your wonton wrappers, it might take a few tries to get the perfect amount. Overfilling can cause the rangoons to burst while underfilling leaves you with just fried wonton shells. I found that about two teaspoons of filling worked perfectly for me!

Blowouts: To avoid blowouts, you can try squeezing the air out of the center of the rangoons before sealing all the edges shut.

Drying Out: Fill only 4-5 rangoons at a time to prevent the wonton wrappers from drying out. Make sure you cover the filled ones with a damp paper towel to prevent them from drying out.

Crab: I used finely chopped imitation crab for my rangoons, but you can use real crab meat or canned crab if you drain it really well.

Dipping Suace: My favorite dipping sauce is sweet red chili sauce, but you can use whatever dipping sauce you prefer!
Make Ahead and Storing Instructions

Make Ahead: You can form the rangoons about half a day in advance; just cover the formed ones with a lightly dampened paper towel or two and then tightly wrap them in plastic wrap. I found it most helpful to uncover the rangoons and let them sit in the open air for 20–30 minutes before frying, especially if I made them in advance.

Fridge: Store fried crab rangoons in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350 degrees Fahrenheit for about 5 minutes or in the air fryer at 350 degrees Fahrenheit for about 4 minutes.

Freezer: You can freeze crab rangoons before or after they are fried.

Before: Before they are fried, crab rangoons can be frozen for up to 3 months. Place the formed rangoons on a parchment-lined baking sheet and place the baking sheet in the freezer. When fully frozen, transfer them to a large freezer bag. Fry them from frozen in oil at 350 degrees Fahrenheit for 5-7 minutes.

After: For fried rangoons, place them on a parchment-lined baking sheet and place the baking sheet in the freezer. When fully frozen, transfer them to a large freezer bag. Reheat them in the oven at 375 degrees Fahrenheit for about 8 minutes, flipping them over halfway through. Or you can air fry them at 350 degrees Fahrenheit for 5-8 minutes.
More Asian-Inspired Recipes to Try

I love making these crab rangoons to gobble up with some fried rice and maybe some teriyaki beef! Here are a few other recipes to try.

Dressings, Sauces, and Dips

Sweet Chili Sauce

10 minutes

Dinner

Asian Turkey Lettuce Wraps

30 minutes

Appetizers

Chicken Potstickers

20 minutes

Dinner

Spring Rolls

35 minutes

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February 4, 2026
Seafood Stuffed Shells | The Recipe Critic
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If you loved my seafood lasagna, you are going to love these Jumbo pasta shells, which are generously filled with a creamy, savory seafood filling and coated in a rich Alfredo-based sauce.
Reasons You’ll Love This Recipe

Indulgence in Every Bite! This seafood stuffed shells recipe has the best flavor and is the perfect choice for a date night in, or a comforting meal to impress your loved ones!

Make it a Meal! Seafood stuffed shells are delicious on their own but would be amazing served with breadsticks, a fresh green salad, and a better-than-anything cake for dessert.

Simple Assembly! This dish comes together easier than you think! It can be on the table in about 45 minutes, which includes prep and cook time!
Seafood Lovers Dream

Is it true that you either love seafood or hate it? Where are my seafood lovers at? This recipe combines creamy, cheesy deliciousness with succulent crab and shrimp, all loaded in a jumbo pasta shell. All my seafood-loving follower’s dreams just came true!

How to Make Seafood Stuffed Shells

You’re going to want to make this seafood stuffed shells recipe again and again. The prep and assembly time is only about 20 minutes, and then the oven does the rest of the work. It looks and tastes really elegant, but it’s actually so easy to make!
1. Cook the Shells: Preheat oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with cooking spray. Cook the shells according to the package directions until they are al dente. Drain and set aside.
2. Make the Filling: In a large bowl, stir the ricotta cheese, egg, old bay seasoning, Italian seasoning, Dijon mustard, salt, and black pepper. Fold the shrimp and crabmeat into the filling mixture.
3. Make the Sauce: In a separate bowl, whisk together the alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, and salt and pepper to taste. Pour about ½ cup of the sauce into the bottom of the baking dish.
4. Fill the Shells: Take one jumbo shell in one hand and stuff it with about 2 tablespoons of the filling seafood mixture.
5. Pour Over the Sauce: Place the seafood stuffed shells open-side up in the sauce-lined baking dish. Until the filling has been used and the dish has been filled. Pour the rest of the sauce over the stuffed shells.
6. Make the Topping and Bake: In a small bowl, whisk together the bread crumbs, parmesan cheese, butter, and seasoning. Sprinkle the crumb topping over the sauce-covered shells and bake for 20-25 minutes, until the shells are heated through and the topping is browned. Remove the seafood stuffed shells from the oven and let rest for a few minutes before serving.
Seafood Stuffed Shells Tips and Variations

Here are my top tips for making these shells stuffed with seafood!

Using Uncooked Shrimp: If you use uncooked shrimp, boil it for a moment in the same water you boiled the pasta in, just until it turns pink, then remove and use as directed.

What Size Shrimp Should I Use? I like to use small shrimp for this recipe, even salad-size shrimp, so you get more in each shell. If you can only find larger shrimp, coarsely chop them before adding them to the filling.

Crab Meat Option: You can use real crab meat in this seafood stuffed shells recipe if you prefer.
Make Ahead and Storing Options

In the Refrigerator: Store leftover seafood stuffed shells in the fridge in an airtight container for up to 3 days.

Make Ahead: Prepare all the elements of the dish and assemble, leaving off the crumb topping. Store the prepared casserole in the fridge for up to 3 days or in the freezer for up to 2 months before topping with crumb mixture and baking.

Bake from Frozen: Preheat oven to 350 degrees Fahrenheit, cover the seafood stuffed shells dish with foil and bake for 45-50 minutes, remove the foil, sprinkle the crumb mixture over, and bake uncovered for another 10-15 minutes.
More Delicious Seafood Recipes

If you liked these seafood stuffed shells, you would love my creamy lemon garlic seafood pasta. You should also try these other seafood-inspired recipes.

Appetizers

Salmon Rillettes

2 hours 40 minutes

Recipe Skill Levels

Sushi Bake

1 hour 3 minutes

Dinner

Tuna Steak

34 minutes

Dinner

Marry Me Shrimp Pasta

30 minutes

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January 27, 2026
Blue Cheese Burger Recipe | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Get ready to be blown away by this Blue Cheese Burger! It’s thick, juicy, and filled with flavor. If you love blue cheese dressing, this recipe is for you! That unique tangy flavor is the perfect addition to the juiciest patty ever.

I love creating new and different burgers at home! They turn out even more delicious than what you can get at your local burger joint. If you’re looking to switch things up, try these recipes next: smash burgers, mushroom Swiss burgers, or Oklahoma fried onion burgers!
Reasons You’ll LOVE This Burger Recipe

So Delicious: The combination of creamy, tangy blue cheese with the savoriness of the bacon and hamburger patty is truly a match made in heaven.

Versatile: You can easily cook this on a skillet OR a grill! Enjoy these burgers, no matter what the season!

Quick and easy: These are so simple to make! You can have a hot, fat blue cheese burger ready in just about 30 minutes.
What You Need to Make Blue Cheese Burgers

Here is everything you’ll need to make this amazing blue cheese burger recipe. Grab some basic ingredients like ground beef, blue cheese, bacon, buns and your favorite fixings. Serve them up with some In-N-Out Animal-Style Fries for a complete meal! You can find the exact measurements below in the recipe card.
- Blue Cheese: The star of the show! Blue cheese dressing and blue cheese crumbles add a distinct, yet delicious tangy flavor.
- Ground Beef: Use 80/20 ground beef to give these burgers maximum flavor!
- Salt and Pepper: To enhance and bring out all of the flavors.
- Buns: You can use regular hamburger buns, brioche buns, ciabatta or whole wheat buns.
- Butter: For toasting the buns and making them deliciously buttery.
- Butter Lettuce: Adds extra texture and freshness.
- Red Onion: I like red onions best on burgers because they are milder and less pungent than white or yellow onions, plus they add a pop of color.
- Tomatoes: Choose meaty large-sized tomatoes for burgers and slice them into rings.
- Bacon: Salty and savory, crispy cooked bacon is so good on almost any burger!
How to Make Blue Cheese Burgers

These blue cheese burgers are super easy to make! Start by mixing the blue cheese topping, then cook the meat and assemble. Follow the simple step-by-step instructions and you’ll have juicy burgers in no time!
1. Make the Blue Cheese Mixture: In a small bowl, mix together the blue cheese dressing and the blue cheese crumbles, don’t break the crumbles down too much. Cover and place in the fridge while you prepare the rest of the burger.
2. Prep: Divide the ground beef into 4 equal balls and shape into patties. Heat a griddle or cast iron skillet up to 400 degrees Fahrenheit.
3. Cook the Patties: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the patties at the same time if they all fit on the griddle.
4. Prep the Buns: Cook the burgers 2-3 minutes on each side. Once the patties are cooked, butter and toast the buns on the same skillet.
5. Assemble: Assemble from the bottom up; starting with a toasted bun spread the mayo, then lettuce, onion, tomato, bacon, hamburger patty, a generous helping of the blue cheese mixture, and the top bun.
Mix together the blue cheese dressing and blue cheese crumbles then refrigerate.

Cook the burgers on a griddle or grill.

Butter and toast the buns.

Assemble the burgers.
Tips and Variations

Here are some tips to keep in mind when you are making blue cheese burgers, and also some ways to customize them to your taste preference.

Use a Different Patty: This recipe works great swapping the regular patty out for a turkey or veggie burger, for a vegetarian option just leave out the bacon and use a veggie burger.

Prep the Toppings: I recommend preparing the toppings before cooking the patties, so they are all ready to go as soon as the burgers are cooked.

Don’t Press: You might be tempted to press down on the patties while cooking, but this will squeeze out all of the juiciness that is meant to be inside the meat.

Let it Rest: Let the hamburger meat rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.

Check for Doneness: The temperature of ground beef is ready to eat when it reaches 160 degrees Fahrenheit. You can check this by using a meat thermometer!
Storing Leftovers

These Blue Cheese Burgers obviously taste the best fresh, but it never hurts to have a few extra patties on hand to reheat and eat over the next few days!

Store the Ingredients Separately: Leftover patties and toppings should be stored in separate airtight containers in the fridge for up to 3 days.

In the Refrigerator: The bleu cheese mixture will keep for 1 week.

To Reheat Leftover Burgers: Reheat burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
What to Serve With Your Burger

Blue cheese burgers are great on their own or just with a pickle and some chips on the side. However, if you really want to enhance your burger experience, try making some of these easy sides!

Appetizers

Crispy Onion Rings (Baked or Fried!)

30 minutes

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January 27, 2026
Crab Fried Rice | The Recipe Critic
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Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!
Reasons You’ll Love This Recipe

Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.

A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.

Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.
Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!
1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender.
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
Crab Fried Rice Variations

If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.

Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!

What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.

Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.
Storing Leftovers

This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!

In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.

To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!
More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

Salads

Crab Salad

10 minutes

Appetizers

Crab Rangoon

50 minutes

Appetizers

Air Fryer Crab Cakes

20 minutes

Dinner

Sushi Bowl

20 minutes

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January 25, 2026
Lobster Chowder | The Recipe Critic
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Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.
Reasons You’ll Love This Recipe

Easy to Make: For how fancy and indulgent this soup feels, it takes under an hour to prepare.

Indulgent Yet Accessible: This chowder is seriously so good. The best part is you probably already have all of the ingredients, minus the lobster.

Versatile: You can make this soup for a weeknight dinner or a fancy date night in. Pair it with boursin stuffed mushrooms as an appetizer, alongside roasted beet salad and creme brûlée for dessert.
Excellent For Any Occasion

This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week. If you love lobster, you’ll love my simple Instant Pot lobster tail recipe.

Ingredients Needed for Lobster Chowder

How to Make Lobster Chowder

You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.
1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds.
3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.
Lobster Chowder VS. Lobster Bisque?

If you’re wondering what the difference is between lobster chowder and lobster bisque, the answer is the texture! Both versions are absolutely delicious!

What Makes It Lobster Chowder? Chowder is thick and chunky with pieces of potato and lobster. I love Yukon gold potatoes in this recipe but feel free to use red or russet potatoes if you prefer. Have fun with the textures. Try adding carrots, celery, or corn!

What Makes It Lobster Bisque? Bisque is smooth and creamy with a silky texture. Use a blender or an immersion blender to puree the bisque so that all the lumps are gone. I love to serve my lobster bisque with a few pieces of lobster meat on top! It makes an elegant presentation.
Storing and Reheating Leftovers

This lobster chowder recipe makes great leftovers! The flavors meld together and taste even better the next day. It’s the tastiest, hearty soup for lunch! And if you’re looking for more chowder recipes, you have to try my Clam Chowder!

In the Refrigerator: Once it has cooled down then place any leftover lobster chowder in an airtight container. Then, go ahead and put it in your fridge, and it will last 3-4 days!

In the Freezer: I don’t recommend freezing leftover chowder. The texture of the cream and potatoes can cause the chowder to be mushy as it thaws. It’s best enjoyed fresh or within a few days of making it!

To Reheat: Reheat leftovers in a pot over the stove. Heat the chowder on medium-high heat until warmed through. You can also reheat leftovers in the microwave.
More Seafood Recipes I Know You’ll Love

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January 16, 2026
How to Boil Lobster | The Recipe Critic
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Learn how to boil lobster and enjoy this simple and delicious seafood delicacy. With a few basic steps, you’ll have perfectly cooked, tender lobster in just 20 minutes! Serve it with melted butter and your favorite sides.
Reasons You’ll Love This Recipe

Quick and Easy: Boiling lobster is a fuss-free cooking method that requires minimal effort and ingredients.

Tender and Juicy: The boiling process ensures the lobster meat stays moist and flavorful.

Versatile Serving Options: Perfect on its own with melted butter or as part of dishes like lobster rolls, salads, or pasta.

Perfect for Special Occasions: A restaurant-quality dish that’s a favorite for celebrations, romantic dinners, or whenever you want something that’s sure to impress. I love serving boiled lobster for Valentine’s Day dinner!
Whole Lobster

I remember going to the grocery store as a kid and seeing the live lobsters swimming around in a tank with their claws closed with rubber bands. I never understood why the grocery store had lobsters as pets! Ha ha! I remember eating lobster for the first time and understanding! It was so delicious, and I was hooked!

Ingredients Needed to Boil Lobster

How to Boil Lobster

If you’ve been intimidated to make lobster, don’t be! It’s surprisingly easy and tastes just like something you’d order from a fancy restaurant. It pairs well with a ton of sides, and I especially love it with garlic butter pasta or mashed potatoes and smashed Brussels sprouts.
1. Prep: Prepare the lobster by cutting and removing the rubber bands from the claws.
2. Boil the Lobster: Bring the water and salt to a rolling boil in a large pot over medium-high heat. Carefully place the prepared lobster into the boiling salt water and cook for about 5 minutes per pound of lobster. I had a 3-pound lobster, and it took 15 minutes!
3. Serve: Carefully remove the lobster from the water using tongs. Let it drain for a minute on a plate. Remove the meat from the lobster and dip in your favorite butter sauce!
Tips for Boiling Lobster

This lobster recipe could not be any easier! However, here are a few tips so it turns out perfect every time you make it.

Frozen Lobster: Whole lobster is easy to buy frozen! Simply thaw it in the fridge before boiling it. You can also use lobster tails for this recipe if you prefer.

Butter Sauce: Try my Garlic Butter Sauce recipe for dipping! You can season the flavor in the sauce to your liking. Try adding paprika or red pepper flakes for more flavor or spice!

Weight: It’s best to know the weight of your lobster, so you don’t over or undercook it. Remember to boil the lobster for 5 minutes per pound.

How do I know if my lobster is done? Cooked lobster should reach an internal temperature of at least 135 degrees Fahrenheit.
Storing Leftovers

Don’t let any of that precious lobster meat go to waste! Here’s how to store it so you can add the leftovers to eggs, pasta, or salads.

In the Refrigerator: Make sure to remove the lobster meat from the shell before storing it. Store any leftovers in the fridge for up to 3 days in an airtight container.

In the Freezer: Boil and remove the lobster meat from the shell before freezing. Store in an airtight container for up to 6 months, although I recommend enjoying your lobster meat fresh!
More Lobster Recipes

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January 9, 2026
Homemade Steak Sauce | The Recipe Critic
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This A-1 copycat homemade steak sauce recipe is slightly sweet with a delicious tang from the vinegar. It’s perfect for drizzling over your favorite cut of tender, juicy meat.
Reasons You’ll Love This Recipe

Easy to Make: There are only a few simple ingredients that go into this amazing sauce, and you probably already have them in your pantry.

Customizable: You can easily adjust this homemade steak sauce recipe to suit your taste preferences.

Versatile: This sauce goes well with any steak you whip up, whether it’s a ribeye, T-bone, New York strip, skirt steak, or tuna steak.
Rich, Bold, Savory Steak Sauce

You will love the depth of flavor this homemade sauce gives any steak you make. If you like A-1, you will love this even more. It is similar, but will have ingredients you know and trust. Combined, they make the most incredible steaks taste even better! Trust me, you will want to have this on hand any time you make steaks!

Ingredients Needed

How to Make Homemade Steak Sauce

This steak sauce recipe is just as good or better than A-1 steak sauce. I love being able to adjust the ingredients to use more of what I like and make it taste exactly how I want.
1. Combine: In a mixing bowl, add the Worcestershire sauce, balsamic vinegar, ketchup, soy sauce, onion powder, garlic powder, mustard powder, pepper, and salt.
2. Stir: Whisk everything together and then serve or store right away.
Tips and Variations

This homemade steak sauce recipe is very straightforward. But you can always adjust something like this to make it suit your tastes. Here are some ideas to get you started.

Let it Sit: You can use this sauce right away, but I recommend letting it sit for a couple of hours to allow the flavors to meld together. Shake well before using.

Make it Spicy: If you want to, you can add some spice to this sauce by adding cayenne pepper to it.
Storing Steak Sauce

The nice thing about this homemade steak sauce is that will last you a couple of months! Here are the instructions for how to give it the longest shelf life.

Fridge: You can store any leftovers in an airtight container in the fridge for up to 2 months.

Freezer: I don’t recommend freezing this sauce, it keeps for a long time in the fridge and will be best kept there.
More Steak Sauces and Marinades

Most of the time, I like to make my steak with a simple marinade. But there are those special occasions when I like an incredibly flavorful sauce with my steak. Like when I make Steak Frites. Here are a few of my favorites!

Dressings, Sauces, and Dips

Bearnaise Sauce

35 minutes

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January 6, 2026