Rachael Liska, Author at Taste Recipes

36 Best Indoor Grill Recipes for Enjoying Year Round

Rachael Liska — Tue, 21 Apr 2020 16:05:54 +0000

Grilled Zucchini

Set aside some room on the grill for zucchini. This side cooks quickly, and grilled zucchini pairs well with everything from barbecued chicken to tropical pork skewers.

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Grilled Steaks with Mushroom Sauce

Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. —Taste Recipes Test Kitchen

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Pork Kabobs

This recipe was originally for lamb, but I adapted it to pork and adjusted the spices. It’s always requested when the grill comes out for the season. —Bobbie Jo Miller, Fallon, Nevada

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I love going to my local farmer’s market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious. —Ralph Jones, San Diego, California

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Firecracker Shrimp

These delightful firecracker shrimp are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers. —Mary Tallman, Arbor Vitae, Wisconsin

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Grilled Lime Chicken

A wonderful citrusy marinade makes this grilled lime chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on. —Lisa Dougherty, Vacaville, California

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Bacon Cheeseburger

Where can you get a juicy burger that is so superior to drive-thru fare? Right in your backyard with this delicious bacon cheeseburger recipe. —Jackie Burns, Silverdale, Washington

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Veggie Kabobs

Grilling is a delightful way of preparing the season’s freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste Recipes Test Kitchen

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Grilled Stone Fruits with Balsamic Syrup

Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California

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Cuban Sandwich

If you want a hearty sandwich that won’t overstuff you, then the Cubano is for you. Tangy pickles, tender pork, savory ham, gooey melted Swiss cheese and a hint of mustard are layered between two toasty pieces of bread for the ultimate panini. —Margaret Knoebel, Milwaukee, Wisconsin

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Grilled Chicken Burgers

Out of all my indoor grill recipes, this is one of my favorites! These chicken burgers get a delicious hint of sweetness with tart apples mixed right into the patties. The cranberry-mayo spread takes it up a notch even further. —Debbie Gauthier, Timmins, Ontario

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Lime and Sesame Grilled Eggplant

Fresh vegetables make wonderful indoor grill recipes. My recipe’s seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina

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Spicy Lemon Chicken Kabobs

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

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Zesty Grilled Ham

If it’s ham, my kids will eat it, but they like this kicked-up indoor grill recipe best of all. Even the small ones eat adult-sized portions, so be sure to make plenty. —Mary Ann Lien, Tyler, Texas

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Grilled Pork Chops

Soaked in brine and rubbed with a fragrant spice blend, these grilled pork chops burst with flavor.

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Grilled Garlic Naan

Indian food is my all-time favorite and no meal is complete without some naan. I like to brush this indoor grill recipe for naan with lots of butter, garlic and a little chopped cilantro.—Jerry Gulley, Pleasant Prairie, Wisconsin

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Fajita in a Bowl

Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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Oktoberfest Brats with Mustard Sauce

I come from a town with a big German heritage, and each year we have a huge celebration for Oktoberfest. This recipe packs in all the traditional German flavors my whole family loves. —Deborah Pennington, Decatur, Alabama

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Chicken Caesar Pitas

Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste Recipes Test Kitchen

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Berried Treasure Angel Food Cake

My husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario

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Greek Pork Chops

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. —Geri Lipczynski, Oak Lawn, Illinois

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Grilled Squash

Grilled squash is a quick and easy side dish for those wonderful days of late summer and early fall. Pair it with your favorite grilled meats, or broil it later in the season (when it's too cold to grill) and serve it alongside your entree of choice.

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Chicken with Peach-Avocado Salsa

This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Norris, Cudahy, Wisconsin

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Fruit-Glazed Pork Chops

Here’s a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. —Edie DeSpain, Logan, Utah

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Grilled Lobster Tails

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri

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Grilled Chicken Salad with Blueberry Vinaigrette

We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. This salad goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine

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Firecracker Grilled Salmon

Let this sensational firecracker salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. —Melissa Rogers, Tuscaloosa, AL

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Grilled Broccoli

Coating broccoli in a lemon juice marinade and a layer of Parmesan, then hitting it with a smoky char, makes for a showstopper of a grilled broccoli side dish.

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Honey Thyme Grilled Chicken

For grilling chicken, I wanted a marinade different from barbecue sauce, so I pulled out some honey and thyme. If you have time, let the chicken marinate awhile to boost flavor. —Noel Bigelow, Alexandria, Virginia

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Grilled Eggplant Parmesan Stacks

We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey

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Grilled Tilapia with Mango

Here's a new twist on tilapia that I created for my wife. She enjoys the combination of mango with Parmesan. Somehow it tastes even better outside on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio

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Pork Burgers

These ground pork burgers are a flavorful alternative to all-beef burgers. Our pork burger recipe uses a few secret ingredients to make sure the patties turn out juicy and moist.

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Grilled Steak and Mushroom Salad

My husband loves this salad, especially during summer. He says he feels as if he’s eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. —Julie Cashion, Sanford, Florida

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Grilled Caprese Quesadillas

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania

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Grilled Pineapple Chicken

A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia

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Grilled Angel Food Cake with Fruit Salsa

When I need dessert fast, I go with angel food cake. Mix fruit salsa ahead of time, and pop the cake on the grill. —Glorimar Jimenez, Indianapolis, Indiana

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Indoor Grill Recipes FAQ

What can you do with an indoor grill?

Enjoy picture-perfect grill marks and kicked-up flavor with the convenience of grilling indoors. An indoor grill is only limited by its size when it comes to direct heat cooking. Large quantities of food or significant cuts of meat like a rack of ribs won’t fit most top indoor grills, so they’re best used for everyday grilling tasks. Use an indoor grill to cook up family favorites like burgers, chicken breasts, hot dogs and brats, or more creative dishes like grilled cauliflower wedges, firecracker grilled salmon or Mexican street corn.

How do I adapt outdoor grill recipes for an indoor grill?

Indoor grills can handle whatever most outdoor grills can, especially when direct heat is required. Cast-iron grill ridges will achieve those coveted sear marks if you preheat your indoor grill to get that sweet sizzle right when your meat (or whatever you’re cooking) meets heat. And don’t fuss with your food—letting it sit a few minutes before rotating or flipping will create those beautiful lines that result from caramelization. Indoor grills are often more consistent in temperature as they don’t fluctuate as outdoor grills do, so your food should cook more evenly.

Does food cooked on indoor grills taste the same?

Food cooked over a flame or on a charcoal or wood grill will have a smoky flavor that’s hard to replicate on an indoor grill. But there are a few tricks you can do to impart major flavor when cooking on an indoor grill. First, consider marinating your food before grilling. Next, adding flavoring agents like smoked salt, liquid smoke (use sparingly) or rubs can turn even bland food into dishes with a bang.

The post 36 Best Indoor Grill Recipes for Enjoying Year Round appeared first on Taste Recipes.

20 Cucumber Salads That Make Refreshing Sides

Rachael Liska — Fri, 01 Jun 2018 04:53:29 +0000

Cucumber Salad with Sour Cream

Many cultures make sour cream cucumber salads. Folks from Hungary to Poland to Austria and beyond have their version of this refreshing side. We’re glad this recipe has made its way to the US, too! It’s the perfect way to use up extra cukes from the garden, and it makes a great addition to serve up at backyard barbecues.

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Minty Watermelon-Cucumber Salad

This cucumber salad recipe really captures the flavors of summer thanks to fresh mint (this herb is so easy to grow yourself!) and watermelon.

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Cucumber and Red Onion Salad

A fuss-free salad is always welcome at a summer potluck. This cucumber side gets a bit of bite thanks to thinly sliced red onions. To get thin slices without a lot of effort, try a mandoline slicer.

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Garden Tomato Salad

Who needs lettuce? This rustic salad proves that sliced tomato, onion and cucumber are delicious on their own.

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Crunchy Lemon-Pesto Garden Salad

Use veggies fresh from the garden or farmers market for this salad. Small summer squash and cucumbers are the perfect base. Add some bacon bits for crunch and peas for extra color.

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Khmer Pickled Vegetable Salad

This Cambodian cucumber salad uses vinegar to quickly pickle all the ingredients. The result is a cool side dish with a little bite. It also looks stunning on any summer dinner table.

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Vegan Quinoa Salad

If you’re looking for cucumber salads that are a bit more filling, incorporate grains into the recipe. Our Test Kitchen uses quinoa in this recipe, but you could also try it with farro or even orzo.

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Ribbon Salad with Orange Vinaigrette

Does it get any prettier than this ribbon salad? Use a spiralizer or classic Y-peeler to cut thin strips of zucchini, cucumber and carrots. Finished with a light citrus dressing, this is sure to be a hit at summer parties. Be prepared to share the recipe!

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Sesame-Ginger Cucumber Salad

This Japanese-inspired cucumber salad gets loads of flavor thanks to fresh ginger and a squeeze of sriracha. Don’t forget to toast the sesame seeds for extra flavor and texture.

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Shaved Fennel Salad

Love a salad with crunch? This recipe is for you! Cucumbers, radishes and apples all add crisp texture. Fresh fennel fronds add the faintest hint of licorice flavor. If you’re new to this aromatic, check out some other fennel recipes for inspiration.

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Kohlrabi, Cucumber and Tomato Salad

Kohlrabi is a slightly unusual vegetable. If you have some in your garden or pick it up at the outdoor market, we suggest pairing it with other veggies like tomato and—you guessed it—cucumber. The finished salad is crunchy and satisfying on a summer afternoon.

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Cucumbers with Dill

The secret to this cucumber salad: Sprinkle the cucumber slices with salt and let them stand in a colander. This helps draw out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled dinner.

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Fattoush Salad

Fattoush, a bread salad, is very popular in the Middle East. Our version uses pita bread along with plenty of fresh veggies, including cucumber. A touch of lemon juice and sumac add plenty of brightness to this dish.

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Asian Cucumber Salad

This five-star recipe is wonderfully crunchy. Bell pepper and cucumber are the stars of the show, but the Asian-style dressing really makes this side sing.

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Cucumber Coleslaw

We’re so used to seeing slaw recipes that start with cabbage, but this recipe encourages you to do things differently. Use shaved cucumber as the base for this slaw and layer on flavor with arugula, toasted almonds and a citrusy dressing.

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Crisp & Spicy Cucumber Salad

Looking for cucumber salads with a kick? Here’s a contest-winning recipe! This crisp salad gets delicious heat thanks to thinly sliced jalapenos along with cayenne stirred into the dressing. Paired with cooling cucumbers, you’ve got a perfect match.

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Dad’s Greek Salad

Serve up a bounty of Greek flavors with this salad. Slices of crisp cucumber paired with briny olives and juicy tomatoes is a combination your guests will hardly be able to resist. Try this salad alongside some of our Test Kitchen’s favorite Greek recipes.

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Corn ‘n’ Cucumbers Salad

This cucumber corn salad was one of my mother’s recipes and I think of her whenever I make it. It’s a nice change from a regular cucumber salad. —Jean Moore, Pliny, West Virginia

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Balsamic Cucumber Salad

Five ingredients are all you need for this swift salad. Dice up a pint of cherry tomatoes, slice some fresh cucumbers and finish with balsamic, onion and feta. It’s the perfect last-minute side dish for summer celebrations.

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Chickpea Cucumber Salad

Need a filling but refreshing side? This Greek-inspired salad uses chickpeas as a base and gets plenty of flavor from fresh cucumbers, feta, red onion and fresh dill.

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Cucumber Salad FAQ

What ingredients are in a cucumber salad?

Different types of onions and other garden veggies are popular ingredients in cucumber salads. Basically, most ingredients you’d add to a crudités platter would work in a salad with cucumbers. Fresh herbs like dill, tarragon and basil add welcome aromatics to the salads too, since cucumbers themselves don’t have much flavor. A standout dressing brings everything together. Vinegar and oil or a mayo-based dressing are both tasty options since the crisp salads can withstand lighter and heavier ingredients.

How do you keep cucumber salad from getting watery?

It’s all in the prep. Cucumbers are about 96% water, so removing excess moisture is essential. One way to prevent soggy salads is to cut your cucumbers in half lengthwise and then scoop out the seeds with a spoon. Doing so leaves you with only the firm flesh to slice. Lightly salting cucumber slices for 20 minutes prior to using them is another method. The salt draws out excess moisture that can be collected by lightly blotting the slices with a paper towel or draining in a colander.

How do you store leftover cucumber salad?

Most cucumber salads are best enjoyed the day they are made. If serving as a buffet item, discard any leftovers that have been at room temperature for over two hours. Otherwise, store extra salad in a food-safe container and immediately refrigerate for up to four days.

The post 20 Cucumber Salads That Make Refreshing Sides appeared first on Taste Recipes.

Lettuce-Wrap Burgers

Rachael Liska — Wed, 09 May 2018 20:28:00 +0000

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
8 Bibb lettuce leaves
1/3 cup crumbled feta cheese
2 tablespoons Miracle Whip Light
1/2 medium ripe avocado, peeled and cut into 8 slices
1/4 cup chopped red onion
Chopped cherry tomatoes, optional

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Directions

In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and, if desired, tomatoes.

Test Kitchen tips

Try this recipe with lean ground turkey or ground bison for a different twist.

Use radicchio instead of Bibb lettuce for extra crunch.

You can substitute mayonnaise and a pinch of sugar if you don't have Miracle Whip on hand.

Nutrition Facts

2 wraps: 252 calories, 15g fat (5g saturated fat), 78mg cholesterol, 518mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Shrimp Tortellini

Rachael Liska — Thu, 07 Sep 2017 00:31:00 +0000

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
3 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Grated Parmesan cheese, optional

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Directions

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. If desired, garnish with grated Parmesan cheese.

Nutrition Facts

1-1/4 cups: 413 calories, 17g fat (4g saturated fat), 165mg cholesterol, 559mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

Hoppin’ John

Rachael Liska — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

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Directions

In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

Nutrition Facts

1 cup: 343 calories, 15g fat (5g saturated fat), 25mg cholesterol, 448mg sodium, 39g carbohydrate (2g sugars, 3g fiber), 11g protein.

Shrimp Marinara

Rachael Liska — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 to 1 cup water
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3/4 pound spaghetti, cooked and drained
Shredded Parmesan cheese, optional

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Directions

In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours.
Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

Nutrition Facts

1 serving: 328 calories, 2g fat (0 saturated fat), 92mg cholesterol, 527mg sodium, 55g carbohydrate (9g sugars, 3g fiber), 22g protein.

Shrimp Pesto Pasta

Rachael Liska — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

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Directions

Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth.
In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink, 2-4 minutes.
Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Shrimp Pesto Pasta Tips

Do you have to heat the pesto before tossing it with the shrimp pasta?

You don't need to heat the pesto before tossing it with the shrimp pasta. In fact, it's important to not overheat the pesto, which is why it's tossed with the pasta in a bowl instead of the hot saucepan. The heat from the pasta and shrimp will gently warm the pesto.

How can you avoid overcooking the shrimp?

There are some key tips and tricks to cooking shrimp perfectly every time. When the shrimp are cooked through they will turn pink and hold a curved shape. Once that happens, it's important to remove the shrimp from the heat. If you're afraid they are becoming overcooked, move the shrimp from the pan to a bowl so they don't continue cooking in the residual heat.

What else can you add to shrimp pesto pasta?

If you love recipes with pesto, then you know there are some classic ingredients that are complementary to pesto. Try adding grape tomatoes, shaved Parmesan cheese, a handful of arugula, a sprinkling of pine nuts, sliced roasted red peppers or sauteed mushrooms. You could even make this pasta recipe with a highly rated store-bought pesto if you're short on time.

What do you serve with shrimp pesto pasta?

Side salads pair nicely with shrimp pesto pasta since it's nearly a meal in one. You could also serve it with bruschetta, homemade bread (like copycat Olive Garden breadsticks!) or a homey vegetable soup.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cup: 393 calories, 12g fat (2g saturated fat), 103mg cholesterol, 406mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.

Mushroom and Swiss Burger

Rachael Liska — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1-1/2 pounds ground beef
1 pound sliced fresh mushrooms
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 cup water
6 slices Swiss cheese
6 hamburger buns, split

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Directions

Shape beef into six 1/2-in.-thick patties. In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms; cook and stir until tender, 4-6 minutes.
Add soup and water to skillet, stir to combine. Return patties to the skillet and bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

Mushroom Swiss Burger Tips

Can you make these mushroom Swiss burgers without cream of mushroom soup?

Sure! If you don't have cream of mushroom soup on hand for this mushroom Swiss burger recipe, you can eliminate that step and just use the cooked mushrooms. Otherwise, you can make your own delicious homemade cream of mushroom soup!

Can you make mushroom Swiss burgers on the grill?

Yes! Make the mushroom soup mixture in a pan over stovetop and cook as directed. Grill burgers to your desired doneness and top with cheese. (Here's how to grill burgers like a pro.) Remove burgers from the grill and cover until cheese is melted. Serve burgers on buns with mushroom soup mixture.

What seasonings can you add to the burger patties?

Add any of your favorite herbs and seasonings to the ground beef before forming into patties. Use hamburger or steak seasonings, salt and pepper, garlic and onion powder, or use this hamburger recipe for more flavors!

What other kinds of cheeses can you use instead of Swiss?

Feel free to substitute your favorite cheese for Swiss. Consider picking a cheese that will melt really nicely such as American, cheddar, Monterey Jack, pepper jack, or provolone. For more tangy cheese options, try using Gouda, blue, Brie, or goat cheese.

—Sarah Fischer, Taste Recipes Associate Food Stylist

Nutrition Facts

1 burger: 426 calories, 21g fat (8g saturated fat), 82mg cholesterol, 665mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 30g protein.

Lowcountry Boil (Frogmore Stew)

Rachael Liska — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

2 quarts water
1 bottle (12 ounces) beer
2 tablespoons seafood seasoning
1-1/2 teaspoons salt
4 medium red potatoes, cut into wedges
1 medium sweet onion, cut into wedges
4 medium ears sweet corn, cut in half
1/3 pound smoked chorizo or kielbasa, cut into 1-inch slices
3 tablespoons olive oil
6 large garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/2 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 pound uncooked snow crab legs
Optional: Seafood cocktail sauce, lemon wedges and melted butter

Text Ingredients

Directions

In a Dutch oven, combine water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer.
Meanwhile, in a small skillet, heat oil. Add garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute.
Stir shrimp, crab legs and garlic mixture into Dutch oven; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Nutrition Facts

1 serving: 500 calories, 20g fat (5g saturated fat), 212mg cholesterol, 1318mg sodium, 41g carbohydrate (6g sugars, 5g fiber), 40g protein.