If you’re like me, then you seek out Starbucks restaurants so you can get your boost of caffeine for the day. They have a large menu of tasty beverages, and new items show up all of the time. The drinks always do the trick, but did you know that some of the menu options are rather unhealthy? It’s true. Many of the drinks have as many calories as a full meal while others are loaded with sugar. To help you stick to your weight loss goals, we have compiled this list of the most unhealthy drinks at Starbucks.

Some of the unhealthy options include the hot chocolate, Pumpkin Spice Frappuccino, and the Pistachio Latte, so if any of those are your favorite, be warned. However, we’re not leaving you high and dry. At the bottom of this list, you’ll also see a selection of healthy drinks at Starbucks, so you can get your caffeine fix without the guilt.

Unhealthy: Hot Chocolate

We may still be facing some cold temperatures, but be cautious if you try to warm up by getting the hot chocolate. As one of the most unhealthy drinks at Starbucks, the hot chocolate poses a number of concerns. The grande size has 370 calories, 16 grams of fat, 160 mg of sodium, and 43 grams of carbs. That’s if you don’t add in extra marshmallows or sprinkles. Then you’re looking at a very unhealthy beverage.

Unhealthy: Iced Cinnamon Dolce Latte

If you love cinnamon, then the idea of an iced cinnamon dolce latte probably sounds pretty good. No doubt it’s delicious, but it’s also bad for your health. This single drink contains 300 calories, 13 grams of fat, 115 mg of sodium, and 38 grams of carbs. The addition of the whipped cream makes matters worse, so maybe ask to keep that ingredient out of the equation.

Unhealthy: Caramel Apple Spice

If you’re like me, then the idea of the caramel apple spice drink sounds perfect. This is another beverage that is undoubtedly very tasty, but just because it has the word “apple” in it doesn’t mean it’s healthy. Instead, this drink packs in a whopping 380 calories, 35 mg sodium, 8 grams of fat, and 77 grams carbs. The reason for the poor report is due to the addition of whipped cream, heavy cream, caramel sauce, and a slew of other unhealthy ingredients.

Unhealthy: Pumpkin Spice Frappuccino

Many people get excited when the “pumpkin spice” part of the year comes around, but be careful about what you order. Case in point: the Pumpkin Spice Frappuccino. This one is loaded with 420 calories. To keep that in perspective, health experts recommend you consume less than 3,000 calories in an entire day, so this drink is a big part of it. The drink also contains 15 grams of fat, 280 mg of sodium, and 66 grams of carbs, so be careful.

Unhealthy: Mocha Cookie Crumble Frappuccino

Easily, one of the most unhealthy drinks at Starbucks is the Mocha Cookie Crumble Frappuccino. This caffeinated beverage looks more like a giant dessert, and like many desserts, it’s not exactly healthy. The beverage contains 480 calories, 270 mg sodium, 62 g carbs, and 24 g fat. That’s all without customizing the drink. Adding more whipped cream or sprinkles will spike the calorie count even higher.

Unhealthy: Caramel Ribbon Crunch Frappuccino

This is another drink that looks mouthwateringly delicious on the menu, which is why so many people are tempted to order it. However, don’t be too quick to ask for it if you’re on a diet. This chocolatey delight has 470 calories, 22 grams of fat, 280 mg of sodium, and 65 grams of carbs. It’s because this is more dessert than beverage. The inclusion of whipped cream, caramel-sugar topping, and dark caramel sauce are just some of the culprits.

Unhealthy: White Hot Chocolate

No, the white version of hot chocolate is not healthier than the standard version. The secret that makes this drink so tasty is the addition of cocoa butter, but that’s part of the problem. When all is said and done, this drink contains 440 calories, 260 mg of sodium, 19 grams of fat, and 55 grams of carbs. It’s a very unhealthy drink. If you must choose between the two, go for the regular hot chocolate, which is slightly healthier.

Unhealthy: Acai Lemonade Starbucks Refresher

You may go into Starbucks looking to try a refreshing beverage on a hot day. One of the colorful Starbucks Refreshers may look like they’ll hit the spot, but beware. The refresher drinks contain a lot of sugar. Almost enough to fulfill your daily allowance. The drink also contains 140 calories, 15 mg sodium, and 35 grams of carbs. This drink can be refreshing but enjoy it sparingly.

Unhealthy: Pistachio Latte

The Pistachio Latte is certainly one of the most unhealthy drinks at Starbucks. This is another one that may have you scratching your head. After all, aren’t nuts supposed to be healthy? Not when they’re loaded with salted brown butter and four pumps of pistachio sauce. The end result is a tasty drink that contains 320 calories, 9 grams of fat, 310 mg of sodium, and 48 grams of carbs of carbs. Pistachio fans, be warned.

Healthy: Cafe Americano

If you want a drink with barely any calories, go for the Cafe Americano. It is a cup of espresso that is diluted in hot water. The drink provides a nice shot of caffeine with only 15 calories. The only drink at Starbucks that’s healthier than this one is the normal, brewed black coffee. That has five calories per cup. Of course, if you’re going to only get black coffee, you might as well just brew it at home and save some money.

Healthy: Chai Tea Latte

The Chai Tea Latte at Starbucks is out of this world, and luckily, it’s also one of the healthier drinks at the restaurant. This latte includes frothed and steamed milk and the perfect amount of spice. All in all, it has 200 calories. It’s not perfect, but if you watch what you eat for the rest of the day, you’ll be in good shape.

Healthy: Skinny Vanilla Latte

If you need your coffee fix, then a good latte may be the only beverage that fits the bill. However, if you want to stay healthy, go for the skinny vanilla latte. This tasty drink has frothed and steamed milk, a ribbon of vanilla syrup, and several tasty shots of espresso. It’s like a dessert and a pick-me-up all in one. The best part is that the skinny version only has 100 calories if you get the tall size.

Healthy: Nitro Cold Brew

The final healthy choice that we’d like to highlight is the Nitro Cold Brew, which is a tasty, creamy caffeinated beverage that is injected with nitrogen for a great boost. This drink is not for everyone, but if you’re more about function than fashion, then it’s a great choice. Best of all, the drink only has five calories and no sugar. So you’ll be up and going without putting on extra weight.

The image featured at the top of this post is ©JohnFScott / Getty Images.

The post The 9 Most Unhealthy Drinks at Starbucks – and 4 Low Calorie Replacements appeared first on Moms Who Think.

While many Americans are opting to eat less red meat these days, I still love my regular dose of beef. And if you’re a meat eater too, then you likely know that there’s nothing better than treating yourself to a nice, juicy steak. For years, I used to always go to Outback Steakhouse for my dinner fix. However, I have since realized that there are many other tasty restaurants to consider. In fact, there are eight lesser-known steakhouses that are way better than Outback.

From the upscale atmosphere of restaurants like Saltgrass Steakhouse and The Palm to the more laid-back places like Logan’s Roadhouse, there are plenty of tasty eateries out there to discover. Try at least one of these restaurants, and you may find a new favorite.

Saltgrass Steak House

Of the steakhouses that are way better than Outback, Saltgrass Steak House is easily one of the best. They have a great and vast menu that has everything from thick stakes to chicken sandwiches. The prices are also decent. The steaks are a bit more expensive, but they’re well worth it. This restaurant has a nice vibe and it’s a great place for a date night.

Best Steak to Try

Many of the steaks at Saltgrass Steak House have been nominated for awards, so you really can’t go wrong. If you’re going for the first time, start off with the Wagon Boss Center-Cut Top Sirloin. It’s cooked to your preference, and you’ll love every bite. Do yourself a favor and get it with a side of baked potato soup. During our second visit, try the bone-in ribeye.

Texas Roadhouse

You may not have heard of Texas Roadhouse yet, but if you like steak, you will soon. This is a quickly growing steakhouse chain that is expanding out of the Lone Star State. Like many other steakhouses, they have an expansive menu with steak, fish, chicken, and any other protein you can imagine. Of their specialties are the fresh-baked dinner rolls, which alone are worth the trip.

Best Steak to Try

There are many tasty steaks at Texas Roadhouse. Many people believe that the best of all is the bone-in ribeye. The steak has a great sear and perfect char, and it will leave you wanting more. Other great steaks here include the 12-ounce prime rib, the 24-ounce porterhouse, and the six-ounce Dallas filet.

Hoss’s Family Steak & Sea

Another of the unknown steakhouses that are way better than Outback is Hoss’s Family Steak & Sea. While other steakhouses have a decent menu that includes seafood, this place brings it to a whole new level. It’s the true meaning of surf and turf. There’s a vast selection of crab cakes, shrimp, whitefish, salmon, and more. The steaks are also incredible.

Best Steak to Try

Any of the seafood you try at Hoss’s Family Steak & Sea is top-notch, but if you’re looking for steak, you’re also in for a treat. One of the top menu options is the steak & crab cake, which is expertly cooked and provides the perfect bite. Like at many other steakhouses, one of the best options to try is the bone-in ribeye. It’s perfectly cooked and seasoned, and you’ll never forget it. For something a bit simpler, try the tasty sirloin steak tips, which are also amazing.

Fogo de Chão

Instead of Outback Steakhouse, consider a visit to Fogo de Chão. It’s a great steakhouse of a different flavor. The restaurant specializes in traditional Brazilian steak. Every cut of steak is packed with flavor and the atmosphere is great as well. There are also many other tasty dishes, including chicken, lamb, pork, and seafood. The desserts are top-notch as well. Try the cheesecake brûlée. It will change your life.

Best Steak to Try

You must be cautious when you visit Fogo de Chão. If you’re not careful, you could start eating and never stop. There are just that many great meats to try. If you only go once, start with the house speciality, which is the picanha. The meat is prepared with a large fat cap attached. As it’s cooked, the fat melts and coats the steak, which provides incredible caramelization, and it carries over with the taste.

The Palm

Of the steakhouses that are way better than Outback, The Palm may be one of the fanciest. This is an upscale restaurant that is great when you’re going out for a celebration or a date. The Palm has a great atmosphere, and you can choose from an expansive menu. There are steaks, pork chops, classic seafood, Italian choices, incredible desserts, and more.

Best Steak to Try

If you’re ready for a great time, head to The Palm and try a steak. One of the best options here is the prime New York strip. It’s a large 14-ounce steak that is perfectly seasoned with salt and herb-brushed virgin olive oil for a taste you’ll never forget. Another great option is the center-cut filet. You can have the steak cooked however you like, including charred or black and blue.

The Capital Grille

If you’re looking for something a bit different in a steakhouse then stop by The Capital Grille. This place is something else. With the atmosphere and incredible food, it’s like you’re a part of royalty. Go there for lunch or dinner and try something from the expansive menu that includes fresh oysters, lobster, tuna tartare, Maine lobster, and of course, tasty steak offerings.

Best Steak to Try

There are also many steak options at The Capital Grille. For a real treat, try the porcini-rubbed bone-in ribeye steak. It is cooked with an incredible 15-year aged balsamic sauce. The steak is good on its own but the mushroom crust brings it up to another level. Another incredible steak here is the sliced filet mignon. It’s cooked with wild mushrooms and cipollini onions. It’s to die for.

Fleming’s

At Fleming’s Prime Steakhouse & Wine Bar, you get to choose from a menu of famous steaks and other tasty options. Plus, you get to taste some of the finest wines in the world. And you can do it all in one place. The dinner menu has everything you’d like to see at a fine steakhouse. There’s tons of great seafood, from oysters to sweet chili calamari. Plus, there are flavorful chicken dishes and vegetarian options.

Best Steak to Try

Go to Fleming’s often and try all of their steak options. They’re all that great. However, if you only go there once, then you need to try the certified Angus beef ribeye. This beef comes from the finest cattle that are grain-fed and that fact translates over into the flavor. The restaurant says that this ribeye passes 10 science-based specifications for quality, so you know it’s good. Pair your steak with the roasted asparagus, and you’ll be in heaven.

Logan’s Roadhouse

Finally, on our list of the steakhouses that are way better than Outback, we have Logan’s Roadhouse. This steakhouse is more laid back then some of the others on this list, but that doesn’t mean it isn’t fantastic. After you have your steak, you can feast on other treats, such as the cinnamon and yeast rolls.

Best Steak to Try

In our opinion, the best steak to try at Logan’s Roadhouse is the prime rib. It’s a large 13-ounce cut that is perfectly seasoned with their signature rub. The cut is made with a lot of care. It’s slow-roasted for six hours, and it’s also hand-carved to order, so you get exactly what you want. Get a side of coconut shrimp or crab cakes for the perfect meal.

The image featured at the top of this post is ©hlphoto/Shutterstock.com.

The post 8 Lesser-Known Steakhouses That Are Way Better Than Outback appeared first on Moms Who Think.

Everyone has their favorite drink that they love to pour to unwind after a tough day or to enjoy with friends. Personally, I always used to go for a good gin and tonic. Gin is not for everyone, but if you’re like me, there’s nothing quite as refreshing. Still, after drinking them for years, I have begun to expand my horizons. While doing so, I discovered that there are actually many other gin-based drinks that I desire.

That brings us to this list. The eight gin cocktails I’ve mentioned here will really hit the spot. Whether it’s the familiarity of a Tom Collins or something completely different, like a cucumber cooler, there’s a lot to enjoy on this list. Read on for some great drinks and recipes so you can make them at home.

Tom Collins

What’s better than a good gin and tonic? How about a Tom Collins? This beverage is a highball cocktail. It’s typically served over ice and poured into a tall glass that’s perfected by a tasty garnish. This cocktail has gin in it, but there’s so much more. This could quickly become your favorite adult beverage.

How to Make it

You’ll need several ingredients to make a Tom Collins, but trust us; it’s all worth it. The ingredients include ice, your choice of gin, lemon, or cherry for garnish, simple syrup, and club soda. Fill the glass with ice and then put it in the freezer. Then, take a cocktail shaker and add the gin, syrup, and lemon juice. Add ice, shake, and then pour it all into the glass.

Negroni

You can get your gin fix by mixing yourself a nice Negroni cocktail. This drink is made with equal parts Campari, gin, and sweet vermouth. It’s an incredibly smooth cocktail that is both refreshing and bittersweet, and it’s made best with an orange peel garnish. This is a sophisticated drink that you’ll find yourself returning to often.

How to Make it

The Negroni is a good gin and tonic alternative that’s best when made right. To make it, take one ounce of London dry gin, one ounce of Campari, and one ounce of sweet vermouth. Mix it together and stir while adding plenty of ice. The orange peel on top is a must.

Aviation

This is one of the old-school cocktails that really gives gin the name it deserves. It’s a beverage that offers a complex flavor, including lemon juice, creme de violette, maraschino liquor, and gin. The result is a gorgeous, pale purple drink that will make you the star of the bar.

How to Make it

This gorgeous purple cocktail is very easy to make. The ingredients include two ounces of gin, 1/2 ounce of maraschino liquor, 1/4 ounce of creme de violette, 3/4 ounce of lemon juice (preferably freshly squeezed), and then a cherry for the garnish. Shake the liquids with ice until chilled, then strain into a cocktail glass and enjoy!

French 75

If you love a good gin and tonic, you’ll really like the French 75. This mix of gin and champagne is great for celebrations or for a nightcap after a long day. A lemon peel on top makes it the perfect beverage.

How to Make it

The great thing about a French 75 is that you get to modify it to your preferences. That’s because you can use your desired champagne. Mix three ounces of champagne with one ounce of gin, 1/2 ounce of lemon juice (freshly squeezed), and 1/2 ounce of simple syrup. Shake it with ice, strain it into a champagne glass, then add the lemon twist.

Vesper Martini

You may not know it by the name, but the Vesper martini is the drink that James Bond would drink in all of his films. The name comes from the movie “Casino Royale.” This is a smooth martini with a great taste, that, of course, is shaken and not stirred. It also gives you a nice amount of gin.

How to Make it

Although a bartender always made the vesper martini for James Bond, it’s still rather simple for you to make at home. The ingredients include three ounces of gin, one ounce of vodka, and a half ounce of Lillet blanc aperitif. Add it all to a shaker with ice, shake well, and then add a lemon twist for garnish.

Greyhound Cocktail

This is a delicious cocktail for fans of grapefruit juice. Of course, you wouldn’t know it by the name. The drink actually gets its name since it was supposedly a popular drink for people waiting for the Greyhound bus. There’s just enough gin in here to whet your whistle.

How to Make it

The Greyhound cocktail is an incredibly tasty drink and it’s super easy to make. There are only three ingredients: An ounce and a half of gin, freshly squeezed grapefruit juice, and a lime for garnish. Get a glass and fill it with ice. Pour in both the gin and grapefruit juice, and then add your garnish.

Cucumber Cooler

If you love a good gin and tonic, but you’re looking for something different, then a cucumber cooler may be what you need. Great for hot summer days or while hanging out with friends, the cucumber cooler is incredibly refreshing, especially with the addition of mint and lime juice.

How to Make it

A good cucumber cooler will really hit the spot, but to make it right, you will need to put in some work. The ingredients are as follows:

• 1 1/2 lb cucumbers cut into one-inch pieces
• 2 Tbsp fresh lemon juice
• 1/2 cup water
• 2 Tbsp simple syrup
• Sparkling water
• Ice
• Fresh mint
• Gin

Once you have everything, process the water and cucumbers in a blender until smooth. Then, pour through a strainer into a cup. Then stir 1/2 cup of cucumber juice, simple syrup, lemon juice, and gin into a glass. Add the ice and mint and stir.

Red Snapper

A final alternative to a good gin and tonic is the red snapper. This tasty drink was developed back in the 1930s. Essentially, it’s a bloody Mary, but instead of using vodka, it uses gin. Apparently, it was created because gin was easier to get during prohibition. Whatever the reason, the drink is delicious.

How to Make it

The red snapper cocktail is delicious, but it does take a handful of ingredients to make it happen. Here is a great recipe that tells you everything you’ll need. The list includes gin, black pepper, Tabasco, Worcestershire, and more. Add celery and lime as a garnish once you have everything in the glass.

The image featured at the top of this post is ©Andreas Argirakis/Shutterstock.com.

The post I Love a Good Gin and Tonic, But These 8 Cocktails Are Better appeared first on Moms Who Think.

For years, Outback Steakhouse has been renowned as a place where people dine to get a quality, juicy steak. It has always been a great restaurant with a relaxing, casual, atmosphere known for their quality ingredients. They offer a variety of meat options too, from sirloin and prime rib to porterhouse. However, they aren’t the only quality, affordable steakhouse option.

If steak is your thing, then you should know there are other options besides Outback Steakhouse. Some restaurants may not be as well-known, and others are on par, but all have exquisite offerings. From the upscale atmosphere of restaurants like Saltgrass Steakhouse and The Palm to the more laid-back locales like Logan’s Roadhouse, these must-try steakhouses need to be on your list. Try at least one of these steakhouses and you may have a new favorite.

Saltgrass Steak House

Of the steakhouses that are way better than Outback, Saltgrass Steak House is easily one of the best. They have a great and vast menu that has everything from thick stakes to chicken sandwiches. The prices are also decent. The steaks are a bit more expensive, but they’re well worth it. This restaurant has a nice vibe and it’s a great place for a date night.

Best Steak to Try

Many of the steaks at Saltgrass Steak House have been nominated for awards, so you really can’t go wrong. If you’re going for the first time, start off with the Wagon Boss Center-Cut Top Sirloin. It’s cooked to your preference, and you’ll love every bite. Do yourself a favor and get it with a side of baked potato soup. During our second visit, try the bone-in ribeye.

Texas Roadhouse

You may not have heard of Texas Roadhouse yet, but if you like steak, you will soon. This is a quickly growing steakhouse chain that is expanding out of the Lone Star State. Like many other steakhouses, they have an expansive menu with steak, fish, chicken, and any other protein you can imagine. Of their specialties are the fresh-baked dinner rolls, which alone are worth the trip.

Best Steak to Try

There are many tasty steaks at Texas Roadhouse. Many people believe that the best of all is the bone-in ribeye. The steak has a great sear and perfect char, and it will leave you wanting more. Other great steaks here include the 12-ounce prime rib, the 24-ounce porterhouse, and the six-ounce Dallas filet.

Hoss’s Family Steak & Sea

Another of the unknown steakhouses that are way better than Outback is Hoss’s Family Steak & Sea. While other steakhouses have a decent menu that includes seafood, this place brings it to a whole new level. It’s the true meaning of surf and turf. There’s a vast selection of crab cakes, shrimp, whitefish, salmon, and more. The steaks are also incredible.

Best Steak to Try

Any of the seafood you try at Hoss’s Family Steak & Sea is top-notch, but if you’re looking for steak, you’re also in for a treat. One of the top menu options is the steak & crab cake, which is expertly cooked and provides the perfect bite. Like at many other steakhouses, one of the best options to try is the bone-in ribeye. It’s perfectly cooked and seasoned, and you’ll never forget it. For something a bit simpler, try the tasty sirloin steak tips, which are also amazing.

Fogo de Chão

Instead of Outback Steakhouse, consider a visit to Fogo de Chão. It’s a great steakhouse of a different flavor. The restaurant specializes in traditional Brazilian steak. Every cut of steak is packed with flavor and the atmosphere is great as well. There are also many other tasty dishes, including chicken, lamb, pork, and seafood. The desserts are top-notch as well. Try the cheesecake brûlée. It will change your life.

Best Steak to Try

You must be cautious when you visit Fogo de Chão. If you’re not careful, you could start eating and never stop. There are just that many great meats to try. If you only go once, start with the house speciality, which is the picanha. The meat is prepared with a large fat cap attached. As it’s cooked, the fat melts and coats the steak, which provides incredible caramelization, and it carries over with the taste.

The Palm

Of the steakhouses that are way better than Outback, The Palm may be one of the fanciest. This is an upscale restaurant that is great when you’re going out for a celebration or a date. The Palm has a great atmosphere, and you can choose from an expansive menu. There are steaks, pork chops, classic seafood, Italian choices, incredible desserts, and more.

Best Steak to Try

If you’re ready for a great time, head to The Palm and try a steak. One of the best options here is the prime New York strip. It’s a large 14-ounce steak that is perfectly seasoned with salt and herb-brushed virgin olive oil for a taste you’ll never forget. Another great option is the center-cut filet. You can have the steak cooked however you like, including charred or black and blue.

The Capital Grille

If you’re looking for something a bit different in a steakhouse then stop by The Capital Grille. This place is something else. With the atmosphere and incredible food, it’s like you’re a part of royalty. Go there for lunch or dinner and try something from the expansive menu that includes fresh oysters, lobster, tuna tartare, Maine lobster, and of course, tasty steak offerings.

Best Steak to Try

There are also many steak options at The Capital Grille. For a real treat, try the porcini-rubbed bone-in ribeye steak. It is cooked with an incredible 15-year aged balsamic sauce. The steak is good on its own but the mushroom crust brings it up to another level. Another incredible steak here is the sliced filet mignon. It’s cooked with wild mushrooms and cipollini onions. It’s to die for.

Fleming’s

At Fleming’s Prime Steakhouse & Wine Bar, you get to choose from a menu of famous steaks and other tasty options. Plus, you get to taste some of the finest wines in the world. And you can do it all in one place. The dinner menu has everything you’d like to see at a fine steakhouse. There’s tons of great seafood, from oysters to sweet chili calamari. Plus, there are flavorful chicken dishes and vegetarian options.

Best Steak to Try

Go to Fleming’s often and try all of their steak options. They’re all that great. However, if you only go there once, then you need to try the certified Angus beef ribeye. This beef comes from the finest cattle that are grain-fed and that fact translates over into the flavor. The restaurant says that this ribeye passes 10 science-based specifications for quality, so you know it’s good. Pair your steak with the roasted asparagus, and you’ll be in heaven.

Logan’s Roadhouse

Finally, on our list of the steakhouses that are way better than Outback, we have Logan’s Roadhouse. This steakhouse is more laid back then some of the others on this list, but that doesn’t mean it isn’t fantastic. After you have your steak, you can feast on other treats, such as the cinnamon and yeast rolls.

Best Steak to Try

In our opinion, the best steak to try at Logan’s Roadhouse is the prime rib. It’s a large 13-ounce cut that is perfectly seasoned with their signature rub. The cut is made with a lot of care. It’s slow-roasted for six hours, and it’s also hand-carved to order, so you get exactly what you want. Get a side of coconut shrimp or crab cakes for the perfect meal.

The image featured at the top of this post is ©JPphoto1992/iStock via Getty Images.

The post Outback Can’t Compete With These 8 Must-Try Steakhouses appeared first on Moms Who Think.

In the world of mixology, classic cocktails have always held a special place because they combine history and artistry. While trends come and go, these classic beverages remain popular with cocktail enthusiasts around the world. Shaken and not stirred, these concoctions have a perfect blend of flavors that will never go out of style. Do you always drink the same cocktail, or do you want to try something new? Skip the Martini, these 14 classic cocktails are better.

Cuba Libre

Otherwise known as rum and coke, this cocktail originated in Cuba during the early 20th century. It became a favorite drink across Cuba, the United States of America, and other countries. Simply add 2 parts of Bacardi Superior Rum, 1 wedge of fresh lime squeezed, and top up with Coca-Cola. Add all parts to a tall glass and serve on ice.

The Cane Swizzle

Sugarcane spirits are popular around the world. The juice is produced by pressing sugarcane, fermenting it, and then distilling it into a spirit. To make a Cane Swizzle, you will need a Collins glass with cubed ice, cane, Blue Curacao, lemon juice, and a dash of grenadine. Then top up with lemonade and garnish with a mint sprig.

Daiquiri

A cocktail done right is like a meal in itself. The Daiquiri is a popular summer drink that consists of white rum, sugar, or another sweetener, and a citrus juice, usually lime juice. Nowadays various Daiquiri recipes include frozen fruits such as strawberries or bananas.

Manhattan

The Manhattan cocktail is made with bitters, whisky, and sweet vermouth. It is usually stirred with ice and then strained into a chilled cocktail glass and garnished with a cherry.

Sidecar

During the 1920s this cocktail became popular in London and Paris. It is traditionally made with lemon juice, Cointreau, and Cognac.  Shake in a shaker with ice, then strain into a cocktail glass. Serve it with a twist of lemon or orange. 

Old Fashioned

The old-fashioned was given its name in the 1800s. It is made by adding whiskey, bitters, a sugar cube, and a dash of water served over ice in an old-fashioned glass. It is then garnished with a twist of lemon and a cherry.

 Brandy Alexander 

The original Alexander was made by mixing gin with crème de cacao and cream and not brandy. If you haven’t tried one of these, then you are missing out. Gather 1 ½ ounces of cognac, 1 ounce of dark crème de cacao, and 1 ounce of cream. Mix in a shaker with ice, strain into a chilled glass, and garnish with grated nutmeg.

Whiskey Sour

A Whiskey Sour is commonly served before dinner and contains sugar, whiskey, and lemon juice. It can be made as a mixed drink or shot. Simply shake with ice, strain, and pour into a chilled glass. Serve on the rocks and garnish with a cherry and half a slice of orange. 

Between the Sheets

Between the Sheets can be enjoyed at any time of the day. This cocktail was a derivative of the Sidecar in the 1930s at Harry’s New York Bar in Paris. Add white rum, cognac, triple sec, and lemon juice to a shaker with ice, strain, and serve in a chilled cocktail glass without ice.

Gin Fizz

In America, between 1900 and the 1940s, this cocktail became quite popular. To make it, add gin, fresh lemon juice, and simple syrup to a shaker with ice. Shake for 2 minutes, then strain into a chilled glass and top with soda water. Garnish with a slice of lemon without ice.

Mary Pickford

This cocktail was named after a Canadian-American actress in the 1920s by Fred Kaufmann or Eddie Woelke at the Hotel Nacional de Cuba. It is made with fresh pineapple juice, white rum, Maraschino liqueur, and grenadine. The ingredients are shaken in a shaker, strained, and served in a chilled cocktail glass with a cherry.

The Porto Flip

Jerry Thomas recorded this cocktail in his book The Bartender’s Guide: How to Mix Drinks; A Bon Vivant’s Companion in 1862. Furthermore, it is referred to as the “Coffee Cocktail” named for its looks rather than the ingredients used. It is commonly served after dinner. In a shaker, mix brandy, port, and egg yolk with ice, then strain and pour it into a chilled glass. Finally, garnish with grated nutmeg.

The Tuxedo

The Tuxedo was first mixed at the Tuxedo Club in Orange County, New York. It can be enjoyed at any time of the day. In a shaker with ice, mix gin, orange bitters, absinthe, dry vermouth, and maraschino. Strain and pour into a chilled cocktail glass. Finally, garnish with a cherry and a twist of lemon zest.

The Bloody Mary

This popular cocktail was invented in the 1920s or 1930s. The original Bloody Mary was only made with vodka and tomato juice. When making a Bloody Mary, gently shake vodka, tomato juice, lemon juice, Worcestershire sauce, tobacco sauce, celery salt, and black pepper in a shaker. Strain and pour into a long glass with ice. Then garnish with a lemon slice and celery.

Finally, whether you enjoy sipping on an Old Fashioned or like the spiciness of a Bloody Mary, each cocktail has a unique story to tell. So, the next time you want a drink, skip the Martini, these 14 cocktails are better and definitely worth a try.

The image featured at the top of this post is ©iStock.com/Roxiller.

The post Skip the Martini, These 14 Classic Cocktails Are Better appeared first on Moms Who Think.

Many parents like to put their kids to bed or get a sitter and then sit back, relax, and enjoy a great cocktail. If you’re like us, your beverage of choice has always been a good old fashioned. However, over time, we’ve been looking for something new. We’re looking to expand our horizons. Through our research, we have learned that while an old fashioned is good, other cocktails are better.

Whether it’s one of the classics, like a whiskey sour or mint julep, or you want to try something completely different, we have you covered. There are also many similar cocktails on this list that you may not have heard of before, like the Boulevardier or Sazerac. On this list, we’ll tell you about cocktails like the old fashioned and give you recipes, so that you can make them at home.

Whiskey Sour

Many cocktails are better than the old fashioned, including the whiskey sour. Many people may be more familiar with this drink. It has wide appeal and it’s ideal as a summer drink, though it’s good any time. Make sure to add a cherry so you get a special treat at the end that is soaked in flavor. This is a great drink for the beginner because it’s easy to make and not too overpowering.

Best Way to Prepare a Whiskey Sour

There are some variations that you can try when preparing a whiskey sour. However, we recommend shaking ice, one ounce of simple syrup, one ounce of lemon juice, and two ounces of your favorite bourbon. Pour it out and add your preferred garnish on top. A cherry or orange peel typically does the trick.

Boulevardier

Yes, an old fashioned is good, but many cocktails are better, including the boulevardier. This is a tasty drink with a name that rolls off of the tongue. It’s a tasty drink full of complex flavors, but beware that it may hit you hard due to the various liquors involved. This is a cocktail that’s made for sipping and you’ll look fancy while enjoying it.

Best Way to Prepare the Boulevardier

To prepare a good boulevardier, you’ll want to get one ounce of vermouth, 1.5 ounces of whiskey, one ounce of Campari, and a garnish, which is typically an orange or lemon peel. Add all of the liquids and some ice into the container and shake for 45 seconds. Pour your perfect drink over ice, add the garnish, and sip slowly.

Monte Carlo

The tasty Monte Carlo has been around since 1948, and it’s been a favorite of people who want something different than the old fashioned. The Monte Carlo is similar to that drink because it maintains the rye base but it offers a new sweetening component. You could also call this drink a riff on the Manhattan. If you’re looking for something new, consider giving it a try.

Best Way to Prepare the Monte Carlo

The recipe for a Monte Carlo is simple, and in five minutes, you’ll be enjoying your beverage. To get started, gather some ice, 2 ounces of rye whiskey, half an ounce of Benedictine, and 2 dashes of your favorite aromatic bitters. We recommend Peychaud’s. Then, mix it all together for at least 30 seconds. Finally, pour it into a glass and garnish it with a cherry.

Manhattan

Of course, if you like the idea of a drink that contains sweetness and whiskey, then you could always go with the classic Manhattan. The main component of a good Manhattan is vermouth. That’s an old ingredient that many people don’t touch if they’re unfamiliar with it, but it’s a nice companion to rye whisky in the drink.

Best Way to Prepare a Manhattan

The perfect Manhattan requires the best ingredients. Start with 2 ounces of rye whiskey, 1 ounce of sweet vermouth, and 2 dashes of Angostura bitters. Add all of your lovely ingredients into a mixing glass, add ice, and shake for 30+ seconds. Then, for maximum enjoyment, pour your drink into a chilled glass. Finally, add a cherry or lemon twist for garnish.

Mint Julep

For something a bit different that’s still similar to the old fashioned, consider the mint julep. The mint adds a nice hint of freshness that’s hard to ignore. Many mint juleps are served in a small metal cup that allows the ice to keep the drink cooler and flavorful for longer. This is a lighter drink that you enjoy more for the flavor and less for the alcohol.

Best Way to Prepare the Mint Julep

To create the perfect mint julep, start with the ingredients. Gather half an ounce of simple syrup, 2 ounces of bourbon, 8 mint leaves and sprigs of garnish, and a good amount of crushed ice. Find a chilled julep cup, and add the mint leaves and simple syrup. Then, add the bourbon and the right amount of crushed ice. Mix it up with a bar spoon or swizzle stick.

Sazerac

One of the closest beverages to the old fashioned is a nice glass of Sazerac. This is a similar whiskey-based drink that includes bitters and a sugar cube. However, it’s a bit more complex, in a good way. There are a lot of great flavors and it’s a very refreshing drink.

Best Way to Prepare the Drink

There are many different recipes you can follow to create the perfect Sazerac. They use a few more ingredients than some of the other drinks on this list, but it’s still an easy beverage to make. The ingredient list includes absinthe, one sugar cube, 1/2 teaspoon of cold water, four dashes of Peychaud’s bitters, and 2 1/2 ounces of rye whiskey. Add the ingredients to a mixing glass and stir for 20 seconds. Then add a lemon peel as a garnish.

Vieux Carre

You may have heard of this cocktail if you enjoy the New Orleans bar scene. This incredible cocktail is made possible due to a combination of cognac, rye whiskey, and sweet vermouth. The drink provides a flavor similar to an old fashioned but it has a richer flavor that’s silky smooth as it goes down.

Best Way to Prepare the Drink

Here’s how to make a good vieux carre cocktail: Gather 3/4 ounce of dry whiskey, 3/4 ounce cognac, 3/4 ounce sweet vermouth, 2 teaspoons Benedictine liqueur, and 4 dashes of your preferred bitters. Mix it all with glass and stir until everything is chilled. Then, pour it into a fresh glass and add a garnish. We like a cherry or lemon twist.

Negroni

Yes, other cocktails are better than an old fashioned, including the Negroni. This is a tasty cocktail with a lot of complex flavors. With one sip, you may get a hint of citrus. On the next sip, you’ll get a deeply bitter but flavorful taste. This cocktail can be a bit heavy on alcohol, but in the end, it’s all worth it.

Best Way to Prepare the Drink

If you’ve never tried a Negroni cocktail, make one at home and see what you’re missing. Gather together the following ingredients: 3/4 ounce of Campari, 3/4 ounce of gin, and 3/4 ounce of carbonated water. Combine it all in a glass over ice. Top it off with a lemon wedge garnish. Sip carefully, relax, and enjoy.

The image featured at the top of this post is ©FG Trade / E+ via Getty Images.

The post I Love a Good Old Fashioned, But These 8 Cocktails Are Better appeared first on Moms Who Think.

There’s a reason why Taco Bell is so successful. The restaurant is a guilty pleasure for many people who can’t help returning there time after time. Like many fast food restaurants, a lot of the food is caked with salt and unhealthy ingredients, which makes everything taste better. However, overindulging can lead to health problems down the road. You can still go, but you should be careful about what you order. And there are some things you shouldn’t order at Taco Bell at any cost.

To help you make the best choices, we have compiled a list of meals, beverages, and desserts that you probably shouldn’t order if you want to be healthy. From overstuffed burritos to high-calorie meals and unhealthy “salads”, there’s a lot that you’d be smart to avoid. With that said, there are a few items at Taco Bell that are actually decently healthy. To guide you during your next trip, here is a list of food items you should avoid and some you should try.

XXL Grilled Stuft Burrito

One of the menu items you shouldn’t order at Taco Bell is the XXL Grilled Stuft Burrito. It’s one of the most unhealthy items in the entire restaurant. It’s a big meal that contains a lot of fat. In fact, this burrito has 870 calories per serving, and most of that is the fat. Eating just one of these takes up 90% of your daily sodium allowance. Eat any more than that per day and you could find yourself with health problems. The burrito may look tasty, but it’s best to avoid it for your own sake.

5-Layer Burrito

In general, the more layers a meal has, the more dangerous it probably is for your health. That’s also the case with the beefy 5-layer burrito. Just about everything is wrong with this meal. It has 500 calories, an extreme amount of saturated fat, and just about enough sodium to equal the maximum amount that you should have in an entire day. The fault lies in the ingredients, including the meat and cheese.

Mountain Dew Baja Blast Freeze

It’s not only the food items that are bad for your health. Several of the beverages are just as dangerous. Of course, you never want to go overboard with soda. But you should also avoid the Mountain Dew Baja Blast Freeze at all costs. The beverage contains almost exclusively harmful ingredients. It’s full of sugar. It has 51 grams of carbs. There are zero nutrients in it. The green color is made from artificial coloring and chemicals. You may be fine trying it here or there but don’t make it a habit.

Nachos Bell Grande

Many people like to go to this restaurant for the nachos, but one item you shouldn’t order at Taco Bell is the nachos bell grande. This dish packs 750 calories, and that’s almost exclusively from the fat in the meal. On top of that, it has 85 grams of carbs, 28 grams of fat, and 1,300 grams of sodium. If you eat this every day, you could experience heart issues or worse. Plus, the beef, beans, and cheese are mostly made from fake modified additives.

Fiesta Taco Salad

Don’t be fooled. Anything with the word salad in it at Taco Bell is not actually healthy. That’s especially true for the Fiesta Taco Salad. The dish has an amazing 760 calories, and it’s loaded with unhealthy ingredients, from cheese to beans. The problem with this dish and many others on this list is that they are typically not authentic dishes. Instead, they’re loaded with additives and preservatives.

Steak Quesadilla

This menu option seems harmless enough, but in reality, it’s one of the most unhealthy options on the list. The culprit here is the high sodium content. Just one quesadilla has 14 grams of saturated fat, 520 calories, and a massively unhealthy 1,270 milligrams of sodium. The only good side is the 26 grams of protein, but it’s not enough to not make this meal dangerous.

Crunchwrap Supreme

One of my favorites used to be the Crunchwrap Supreme, but I’ve recently discovered that it’s one of the items you shouldn’t order at Taco Bell. This is a small meal with minimal ingredients, but what is there is covered with salt. The numbers say it all. The meal has 7 grams of saturated fat, 540 calories, and 1,200 mg of sodium. That’s more than half of what you should have in a full day, and that’s from one small meal.

Breakfast Crunchwrap Sausage

If you’re a fan of the Crunchwrap and think that the breakfast option may be better for you, think again. In addition to also being loaded with salt, there’s an issue with fat. In fact, it has a massive 47 grams of fat. There are also 1,220 milligrams of sodium, 750 calories, and 53 grams of carbs. Eating this for breakfast regularly can result in heart issues and unwanted weight gain. This sausage option isn’t even halfway healthy. The only bright spot is the four grams of fiber.

Cinnabon Delights

Many restaurants offer Cinnabon desserts but avoid them like the plague. They’re another item that you shouldn’t order at Taco Bell. The treats offer almost zero nutritional value. These are just deep-fried dough balls. Each 12-pack of snacks has 50 grams of sugar, loads of saturated fat, and 1,010 calories per order. They may be a nice treat, but eat them sparingly and with caution.

Taco Bell Items You Can Try

While Taco Bell is far from being what you would consider a health food store, there are some menu items that aren’t too bad for you. They have smaller amounts of sodium and fat, and you’ll love the taste. Some of these decent items include:

• Crunchy Tacos (Without a lot of extra toppings, crunch tacos are low in sodium and high in protein.)
• Bean Burrito (A standard bean burrito is packed with protein. Cover it with pico de Gallo sauce to increase your vegetable intake.)
• Doritos Locos Taco (No, it’s not really a healthy meal, but it’s better than many others because it’s lower in calories.)
• Chicken Quesadilla (If you must get a quesadilla, go for the chicken option because it provides a solid dose of protein without a lot of the bad stuff.)
• Chips and Guacamole (The more you eat at Taco Bell, the worse it will be for you. So go for a side. Guacamole is loaded with healthy fats that will give you a boost. Just don’t eat too many chips)

The image featured at the top of this post is ©jeepersmedia / Flickr.

The post 9 Things You Shouldn’t Order at Taco Bell appeared first on Moms Who Think.

Microwaving is one of the quickest and simplest ways to prepare corn on the cob. In just minutes, you can enjoy sweet, juicy corn by following a few easy steps. All it takes is a microwave-safe plate, a splash of water, and your trusty microwave. With this hassle-free steaming method, you can cook up to four ears of corn at once, making it an ideal option for serving small groups with minimal effort.

Mastering the Microwave Method

Here are step-by-step instructions for microwaving delicious corn on the cob. Also, do not forget to save our recipe below.

• Start by placing the corn cobs on a microwave-safe plate.
• Add a small amount of water to the plate to create steam. Loosely cover the cobs with a microwave-safe cover or plastic wrap. You can also cover the corn loosely with paper towels.
• Microwave the corn on high for about four to five minutes per corn cob. You do not need to remove the husk. In fact, leaving it on helps the corn to steam better.
• Let the corn sit for a minute or two after microwaving to allow for even cooking.

Be cautious when you remove the corn from the microwave, as it will be hot. Once it cools, enjoy your steamed corn on the cob.

Is It Better to Boil or Microwave Corn on the Cob?

Every cooking method has its pros and cons. Microwaving corn on the cob allows you to focus on the main dish if the corn is a side dish. It is also convenient for preparing up to four ears of corn without needing to boil a whole pot of water. However, boiling is the best option for cooking large batches of corn on the cob.

How Long Do You Microwave Corn on the Cob?

A full-sized ear of corn is approximately eight inches long and should be microwaved for about four minutes. If the corn is frozen, microwave it for at least five minutes. You do not need to pre-soak or husk the corn before microwaving. In fact, microwaving corn with the husk on allows the corn to steam within the husk itself.

It is important to mention that every microwave is different. Higher-wattage microwaves may cook corn faster, so you may need to experiment to find the perfect timing and prevent overcooking or undercooking the corn.

Does Microwaved Corn on the Cob Taste Good?

The short answer is yes. When you cook corn using this method, the corn steams in its own natural juices, preserving its natural flavor and not absorbing any additional flavors from its husk.

As a result, many people prefer microwaving corn on the cob because it produces tender and delicious kernels with very little effort. However, some may miss the charred or grilled flavor from other cooking methods, such as grilling or boiling. Nevertheless, microwaving is a convenient and quick way to cook corn on the cob, especially when your time is limited or when you are cooking for a small number of people.

Nevertheless, we should mention that the freshness of the corn and the microwave's wattage can significantly affect the outcome. Experiment with your microwave and adjust cooking times for the best corn on the cob. Moreover, always use fresh corn, and do not be afraid to experiment with butter and seasonings.

Final Thoughts

When cooking for a small group or in a time crunch, microwaving corn on the cob is one of the best and fastest methods. Cooking the corn in its husk allows it to steam more evenly, resulting in a delicious, pure corn flavor.

Cooking corn this way also allows you to focus on the main dish if corn is a side dish. Once you have perfected making corn on the cob in the microwave, it may become your go-to method because it is so quick and easy. No one has to know unless you want to share your cooking secret. We promise not to tell anyone.

How to Microwave Corn on the Cob

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• Author: Bobbie Morris
• Total Time: 0 hours

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Description

Cooking corn on the cob in the microwave is quick and easy.

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Ingredients

• 4 ears of corn on the cob
• Water
• Salt (optional)
• Butter (optional)

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Instructions

1. Start by husking the corn, removing the outer leaves and silk strands. Rinse the corn under cold water to remove any remaining silk.

2. Place the ears of corn in a microwave-safe dish or plate. You can either cook them individually or stack them, depending on the size of your microwave and dish. If stacking, make sure the corn is arranged in a single layer.

3. Add about 1/4 cup of water to the dish. The water will create steam, which helps cook the corn evenly. If desired, you can also sprinkle a pinch of salt over the corn for flavor.

4. Cover the dish loosely with microwave-safe plastic wrap or a microwave-safe lid. Leave a small vent to allow steam to escape.

5. Microwave the corn on high power for 4-6 minutes per ear, depending on the wattage of your microwave and the desired level of doneness. Start with 4 minutes for crisp-tender corn and increase the cooking time if needed.

6. Carefully remove the dish from the microwave using oven mitts or a towel to avoid burns. The dish and steam will be hot.

7. Let the corn sit for a minute or two before removing the plastic wrap or lid. Be careful of any steam that may escape when you uncover the dish.

8. Serve the corn on the cob hot, optionally with butter and additional salt to taste.

Notes

The total cooking time for four ears of corn is 16 to 24 minutes, with each ear requiring 4 to 6 minutes.

• Prep Time: 5-7 minutes
• Cook Time: Cooking time per ear: 4 to 6 minutes

The image featured at the top of this post is ©Pixel-Shot / Shutterstock.com.

The post Microwave Corn on the Cob Like a Pro appeared first on Moms Who Think.

You often wonder what you can make for a quick and easy dinner, especially when you have had a long, busy day at work. As a parent, kids often ask you, “What’s for dinner?” and “What time are we eating?” Thankfully, nowadays we can speed things up with the convenience of a microwave. Many foods can be cooked in the microwave, and rice is a staple food for more than half of the globe's population. Some people find making rice difficult; however, learning how to cook microwave rice is effortless and saves you time. If you have never made microwave rice before, don’t worry; it’s super easy, and today you can learn how to microwave rice in just a few simple steps.

What Are the Best Types of Rice to Cook in the Microwave?

According to USARice, there are over 120,000 types of rice. You may be wondering which ones are best to cook in the microwave. Well, we’ve got you covered. Additionally, you can cook any type of rice in the microwave; however, the cooking time may vary depending on the type of rice used.

The most common types of rice are:

• White rice: This is fluffy, light, and versatile and is best used for stuffing peppers, casseroles, making fish cakes, and stir-fries. For best results, use 2 cups of water for 1 cup of rice.
• Brown rice: Fluffy, chewy, and nutty, and 100% whole grain. Brown rice is ideal for soups, salads, casseroles, and stir-fries. For best results, use 2 ½ cups of water for 1 cup of rice.
• Jasmine rice: Originating from Thailand, this long-grain rice has a soft texture and sweet flavor. It is best served in a stir-fry, rice salad, pilaf, or fried rice dish. For best results, use 1 ½ cups of water for 1 cup of rice.
• Arborio rice: Native to Italy, this rice is used for risotto and is also tasty in rice cakes and soups. Additionally, risotto contains essential starches, creating a creamy texture when cooked; thus, it is advised not to rinse the rice beforehand. Use 2 cups of water for 1 cup of rice.
• Basmati rice: Has a wonderful smell and a delectable flavor. It pairs well with rice salads, stews, and soups and is perfect for layered dishes like pilau and biryani. Use 2 cups of water for 1 cup of rice.
• Black rice: Also known as forbidden rice, and turns purple once cooked. It has a texture that can be compared to brown rice, allowing it to be a good substitute. It goes well as a side dish with chicken, salads, vegetables, and tofu. For best results, soak black rice for 30 minutes before cooking. Use 2 ½ cups of water for 1 cup of rice.
• Wild rice: This is chewy and crunchy and best used in soups, stuffings, and casseroles. Use 1 ½ cups of water for 1 cup of rice for a chewy ‘al dente’ texture.

Nutritional Value of Different Types of Rice

Below are the nutritional values for different types of rice, according to Nutritionix.

• Arborio rice: most calories per cup: 242 g; total carbohydrates per cup: 53 g; iron per cup: 2.7 mg.
• Brown rice: most total fat per cup: 1.6 g; calcium per cup: 19.6 g; dietary fiber per cup: 3.6 g
• Wild rice: most sodium per cup: 4.9 g; sugars per cup: 1.2 g; protein per cup: 6.5 g; potassium per cup: 165.6 g.

Moreover, MedineNet has found several studies where consuming whole grains like brown rice and wild rice can benefit the body with weight loss and help control blood sugar levels, which can reduce the risk of diabetes. 

How Do You Reheat Rice in the Microwave?

Reheating rice is quick and easy. First, drizzle 1-2 tablespoons of water over the rice to prevent drying. Next, cover the container with a lid or cling wrap and put it in the microwave for 3-4 minutes to re-steam.

How Do You Microwave Rice Without It Boiling Over?

Preventing the rice from boiling over is relatively simple. Place your desired amount in a larger dish. Use the same water-to-rice ratio per cup of rice. Make sure to use a microwave-safe dish that is deep enough to allow enough space for the rice to rise. Keep in mind that one cup of rice expands and is enough to feed 2-3 adults. The general rule of thumb is to use a 1 ½ quart-sized dish to make 1 cup of rice. What's more, leftover rice can be stored. Store in the fridge for two days or frozen for up to three months in an airtight container.

Furthermore, leftover rice is perfect for making fried rice or rice pudding. There is no need to waste when it comes to food; leftovers are versatile, and with a bit of guidance, anyone can create an amazing dish with leftover rice.

How to Microwave Rice: A Step-by-Step Guide

Equipment

To make rice perfectly in the microwave, all you need is a microwave-safe glass bowl with a lid. If you don’t have a lid, cover it with cling wrap.

Ingredients

• Rice
• Water
• Salt

Step by Step

• First, measure out your desired amount of rice, give it a rinse, and then put the rice, salt, and water into the microwave-safe glass bowl.
• Then, cover it with a lid or cling wrap and put it in the microwave on medium heat for 8 to 10 minutes, depending on the power of the microwave.
• Remove it from the microwave, give it a stir with a fork, and serve hot.

How to Microwave Rice

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• Author: Kay Keene
• Total Time: 11 minutes
• Yield: 4

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Follow this step-by-step guide to make perfect microwave rice.

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Ingredients

Units USM

• 1 cup Basmati rice (180 g)
• 1 teaspoon salt
• 2 cups of water (480 ml)

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Instructions

1. First, rinse the rice until the water runs clear. Place the rice, salt, and cold water in a microwave-safe bowl.
2. Next, cover the bowl with a lid or cling wrap, and put it in the microwave on medium heat for 8–10 minutes.
3. Remove it from the microwave. If it is still wet, cook for another 1-2 minutes. Take off the lid or cling wrap, stir with a fork, and serve hot.

Notes

NOTE: Cup sizes may vary; be sure to use the same cup when measuring water. Depending on the microwave wattage, if the rice is still wet, put it back in the microwave for a further 1-2 minutes. To give your rice extra flavor you can also add stock to the water before placing it in the microwave.

• Prep Time: 1 minute
• Cook Time: 10 minutes
• Category: Main Course
• Method: Microwave

Nutrition

• Serving Size: 1 cup
• Calories: 169
• Sugar: 0.1 g
• Sodium: 587 g
• Fat: 0.3 g
• Saturated Fat: 0.1 g
• Carbohydrates: 37 g
• Fiber: 0.6 g
• Protein: 3.3 g

The image featured at the top of this post is ©poomsak suwannasilp/Shutterstock.com.

The post How to Microwave Rice appeared first on Moms Who Think.

One of the easiest ways to cook corn on the cob is using the microwave. In just a few minutes, the whole family can savor delicious and juicy corn by following a few simple steps. All you need is a microwave-safe plate, a small amount of water, and, of course, a microwave. Once you perfect our method of steaming corn in the microwave, you can cook up to four ears of corn at a time, making it a quick and easy dish to prepare for small groups of people.

Mastering the Microwave Method

Here are step-by-step instructions for microwaving delicious corn on the cob. Also, do not forget to save our recipe below.

• Start by placing the corn cobs on a microwave-safe plate.
• Add a small amount of water to the plate to create steam. Loosely cover the cobs with a microwave-safe cover or plastic wrap. You can also cover the corn loosely with paper towels.
• Microwave the corn on high for about four to five minutes per corn cob. You do not need to remove the husk. In fact, leaving it on helps the corn to steam better.
• Let the corn sit for a minute or two after microwaving to allow for even cooking.

Be cautious when you remove the corn from the microwave, as it will be hot. Once it cools, enjoy your steamed corn on the cob.

Is It Better to Boil or Microwave Corn on the Cob?

Every cooking method has its pros and cons. Microwaving corn on the cob allows you to focus on the main dish if the corn is a side dish. It is also convenient for preparing up to four ears of corn without needing to boil a whole pot of water. However, boiling is the best option for cooking large batches of corn on the cob.

How Long Do You Microwave Corn on the Cob?

A full-sized ear of corn is approximately eight inches long and should be microwaved for about four minutes. If the corn is frozen, microwave it for at least five minutes. You do not need to pre-soak or husk the corn before microwaving. In fact, microwaving corn with the husk on allows the corn to steam within the husk itself.

It is important to mention that every microwave is different. Higher-wattage microwaves may cook corn faster, so you may need to experiment to find the perfect timing and prevent overcooking or undercooking the corn.

Does Microwaved Corn on the Cob Taste Good?

The short answer is yes. When you cook corn using this method, the corn steams in its own natural juices, preserving its natural flavor and not absorbing any additional flavors from its husk.

As a result, many people prefer microwaving corn on the cob because it produces tender and delicious kernels with very little effort. However, some may miss the charred or grilled flavor from other cooking methods, such as grilling or boiling. Nevertheless, microwaving is a convenient and quick way to cook corn on the cob, especially when your time is limited or when you are cooking for a small number of people.

Nevertheless, we should mention that the freshness of the corn and the microwave's wattage can significantly affect the outcome. Experiment with your microwave and adjust cooking times for the best corn on the cob. Moreover, always use fresh corn, and do not be afraid to experiment with butter and seasonings.

Final Thoughts

When cooking for a small group or in a time crunch, microwaving corn on the cob is one of the best and fastest methods. Cooking the corn in its husk allows it to steam more evenly, resulting in a delicious, pure corn flavor.

Cooking corn this way also allows you to focus on the main dish if corn is a side dish. Once you have perfected making corn on the cob in the microwave, it may become your go-to method because it is so quick and easy. No one has to know unless you want to share your cooking secret. We promise not to tell anyone.

How to Microwave Corn on the Cob

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• Author: Bobbie Morris
• Total Time: 0 hours

Print Recipe

Pin Recipe

Description

Cooking corn on the cob in the microwave is quick and easy.

---

Ingredients

• 4 ears of corn on the cob
• Water
• Salt (optional)
• Butter (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by husking the corn, removing the outer leaves and silk strands. Rinse the corn under cold water to remove any remaining silk.

2. Place the ears of corn in a microwave-safe dish or plate. You can either cook them individually or stack them, depending on the size of your microwave and dish. If stacking, make sure the corn is arranged in a single layer.

3. Add about 1/4 cup of water to the dish. The water will create steam, which helps cook the corn evenly. If desired, you can also sprinkle a pinch of salt over the corn for flavor.

4. Cover the dish loosely with microwave-safe plastic wrap or a microwave-safe lid. Leave a small vent to allow steam to escape.

5. Microwave the corn on high power for 4-6 minutes per ear, depending on the wattage of your microwave and the desired level of doneness. Start with 4 minutes for crisp-tender corn and increase the cooking time if needed.

6. Carefully remove the dish from the microwave using oven mitts or a towel to avoid burns. The dish and steam will be hot.

7. Let the corn sit for a minute or two before removing the plastic wrap or lid. Be careful of any steam that may escape when you uncover the dish.

8. Serve the corn on the cob hot, optionally with butter and additional salt to taste.

Notes

The total cooking time for four ears of corn is 16 to 24 minutes, with each ear requiring 4 to 6 minutes.

• Prep Time: 5-7 minutes
• Cook Time: Cooking time per ear: 4 to 6 minutes

The image featured at the top of this post is ©Esin Deniz/Shutterstock.com.

The post How to Microwave Corn on the Cob appeared first on Moms Who Think.

One of Taco Bell's most iconic menu items is Mexican Pizza. It consists of ground beef, refried beans, crispy tortillas, melted cheese, and tomatoes. Moreover, the Mexican Pizza's cult-like menu status is partly due to its easy customization. In fact, if you order a veggie Mexican pizza without the shredded cheese, it is a suitable vegan option.

If you recall the days when you could add green onions and black olives to your Mexican pizza, you will be pleased to learn that this copycat recipe allows you to do so once more. Similar to the original, this copycat recipe can be tailored to match your and your family's food preferences.

What is the Taco Bell Mexican Pizza?

The classic Taco Bell Mexican Pizza includes seasoned beef and refried beans layered between two fried flour tortillas. It is then topped with pizza sauce, a three-cheese blend, and fresh diced tomatoes. Additionally, there's a vegetarian version of the Mexican pizza, which, as previously mentioned, can be customized to suit your personal ingredient preferences.

This menu item was first introduced in 1985 as “Pizzazz Pizza” but was later renamed “Mexican Pizza” in 1988. The renaming may have been due to a 1985 lawsuit in which a local pizzeria sued Taco Bell's then-owner, PepsiCo, citing trademark infringement.

For years, Mexican pizza has been one of the most popular items on the menu at Taco Bell. It became especially popular among South Asian Americans because the beef could be substituted with beans, making it suitable for vegetarian diets.

Why Did Taco Bell Remove the Mexican Pizza from its Menu?

Taco Bell removed the Mexican Pizza from its menu in 2020 as the company began streamlining to “provide a more efficient restaurant experience.” The chain also cited environmental concerns about its paperboard packaging. In response, Krish Jagirdar, a vegetarian Indian American, started a Change.org petition for Taco Bell to reinstate it, which received over 170,000 signatures.

The Mexican Pizza made a comeback to the Taco Bell menu in 2022 and received an overwhelming response from customers. In fact, one customer even placed an order for 180 Mexican Pizzas at once. Now, Taco Bell says that the Mexican Pizza will be a permanent item on the menu.

What are the Ingredients in the Taco Bell Mexican Pizza?

To make your own Mexican Pizza at home, you will need the following ingredients.

• Small flour tortillas – You may want to use a non-stick skillet to keep the tortillas from sticking to the pan.
• 1 can (16 ounces) refried beans
• 1 pound of ground beef – The great thing about making this copycat recipe at home is that you can use any type of ground meat. So, if you do not like ground beef, consider using ground turkey or even chicken. For vegetarians, use a meat substitute or the beans of your choice.
• 1 packet of taco seasoning – You can use any taco seasoning. You can even make your own. 
• 1 cup shredded Mexican blend cheese (or any cheese of your choice)
• 1 cup diced tomatoes
• Vegetable oil for frying
• Optional toppings – black olives, diced green onions, sour cream, salsa

With these basic ingredients, follow the recipe below to create your ideal copycat version of Taco Bell's Mexican Pizza.

What Can I Serve with Mexican Pizza?

Here are some side serving ideas for your next Mexican pizza dinner.

• Chips and Dip – We recommend this delicious Taco Dip recipe.
• Cocktails – You can enjoy a fruity cocktail with your copycat Mexican pizza, including fresh sangria or a Blue Lagoon. Of course, margaritas are perfectly fine, too.
• Guacamole – Guacamole made with fresh avocados is another great topping for your Mexican pizza.
• Salsa -Any salsa would pair nicely with your homemade Mexican Pizza, but we suggest trying it with a side of a fruit-based salsa, like a mango or peach salsa.

Final Thoughts

Since 1985, Taco Bell's Mexican Pizza has been a beloved menu choice among its customers. After disappearing for two years, the chain permanently brought Mexican Pizza back to its menu in 2022. During that time, many copycat recipes appeared online to comfort those who missed this iconic menu item.

Now, you can make your own Mexican Pizza at home and customize it with your favorite ingredients while saving money by not eating out. Complete your meal with our delicious sides and a cocktail, and you may not want to go back to Taco Bell for the original Mexican Pizza.

Taco Bell Mexican Pizza Copycat Recipe

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• Author: Bobbie Morris
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Our simple copycat Taco Bell Mexican Pizza recipe offers a quick and delicious alternative to the fast-food favorite. Furthermore, you can customize this recipe to suit your family's preferences.

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Ingredients

– 8 small flour tortillas
– 1 can (16 ounces) refried beans
– 1 pound ground beef
– 1 packet of taco seasoning
– 1 cup shredded Mexican blend cheese
– 1 cup diced tomatoes
– 1/2 cup sliced black olives (optional)
– Vegetable oil for frying
– Optional toppings: diced green onions, sour cream, salsa

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Heat a skillet over medium heat and cook the ground beef until browned. Drain excess grease and add the taco seasoning according to packet instructions. Set aside.
3. Heat the refried beans in a microwave-safe bowl until warm.
4. In a separate skillet, heat vegetable oil over medium-high heat.
5. Fry each tortilla for about 1-2 minutes on each side until crispy. Drain on paper towels.
6. To assemble each Mexican pizza, spread a layer of refried beans on one tortilla, followed by a layer of seasoned ground beef.
7. Place another tortilla on top and spread a layer of diced tomatoes and sliced black olives (if using) over the beef.
8. Sprinkle shredded cheese on top.
9. Repeat to make another Mexican pizza.
10. Place assembled pizzas on a baking sheet and bake in the preheated oven for 5-7 minutes or until the cheese is melted and bubbly.
11. Serve hot with optional toppings like diced green onions, sour cream, and salsa.

• Prep Time: 10-15 Minutes
• Cook Time: 5-7 Minutes in the oven

The image featured at the top of this post is ©Leigh Loftus/Shutterstock.com.

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Nothing is better than easy weeknight dinners. Ok, well almost nothing. The point is, our weekdays are filled with an array of tasks, including carpool, work meetings, meal prepping, and don't forget to take the dog to the vet. With all that you have to do every day, who has time to spend hours in the kitchen making dinner every night?

Luckily, we have you covered. That's what we're here for, to look for ways to make your lives easier, and this article is an attempt to do just that. So, feel free to peruse through these recipes, and choose one or two of these tasty dishes to enjoy all week long.

Potato-Crusted Chicken Casserole Recipe

We are beginning our journey of easy and delicious recipes with this delightful Potato-Crusted Chicken Casserole. It’s easy to make and will feed your family for several days. If you happen to have a bigger family, be sure to double the recipe or adjust accordingly.

Beef Noodle Casserole

We love a good healthy recipe, and even better when we can eat it many times over. This healthy Beef Noodle Casserole is a great choice when you’re busy running the kids around to practice or dance lessons, or you are just exhausted after work.

Creamy Chicken Sausage Orzo Skillet

This healthy yet easy chicken sausage orzo skillet will be a favorite among even your pickiest eaters.

Stuffed Pepper Casserole

Most of us enjoy a good stuffed pepper, but to have it in a casserole is even better. Make this for a weeknight and it will definitely be a family favorite.

Baked Spaghetti

Who doesn’t love spaghetti? It’s a great staple and completely versatile. But now you get to try it in a casserole. It's the perfect Sunday night dinner you can have all week long.

Lemon Garlic Chicken Thighs

The sheet pan meal is bursting with flavor and only requires one pan to make. Guaranteed you’ll have leftovers for days. 

Healthy Chicken Taco Casserole

Looking for a great Taco Tuesday dish? Look no further than this healthy Chicken Taco Casserole. 

Brown Sugar Glazed Chicken

We are almost sure that you’ll have many of these ingredients already in your kitchen. Serve this with sweet potatoes, and you have a great Sunday night meal that’ll last a while. 

Chicken Broccoli Rice Casserole

If only you could have the deliciousness of broccoli cheddar soup but in a casserole. Pair broccoli and cheddar with chicken and rice—along with a few other staples—and you have a delicious Sunday night dinner.

Takeaways

We hope this article how do you plan your Sunday night dinners, or even sparked some ideas of your own. More importantly, if these recipes saved you some time, our job here is done. 

The image featured at the top of this post is ©S_Photo/Shutterstock.com.

The post 9 Dinners You Can Make on Sunday and Taste Great All Week appeared first on Moms Who Think.

With rising food costs, it is becoming more difficult to feed your family well while also sticking to your grocery budget. If your family enjoys chicken, we have eight budget-friendly dishes that cost less than $20 to make and are perfect for busy weeknights or lazy weekends. Moreover, most of these dishes require minimal cleanup time. In many cases, these dishes yield leftovers that can feed the family again, saving you even more money.

In addition to providing you with carefully selected and tested recipes, we also offer detailed tips and strategies for planning affordable and delicious chicken dinners. Our goal is to help you make the most of your budget by maximizing the value and flavor of your meals.

The Best Money-Saving Tips for Chicken Dinners

When planning budget-friendly family meals, follow these general guidelines to stretch your money. Here are some of the best money-saving tips for preparing delicious chicken dinners on a budget.

• Buy family packs of meat and freeze them in individual bags. This method is more cost-effective than buying smaller packages of chicken. You can store any leftover chicken in freezer bags. A whole chicken can be stored for up to one year, while chicken pieces like cutlets will last in the freezer for up to nine months. Ground chicken can be safely stored for up to three months.
• Later in the day, supermarkets often discount rotisserie chicken for a quick sale before closing, so try to buy them at the end of the day.
• Cutting up a whole chicken can help you save money, as whole chickens are typically cheaper per pound than chicken breasts.
• You can always substitute the type of chicken in the recipe with whatever is on sale at the supermarket that week. For instance, using thighs instead of chicken breasts will not dramatically affect the taste of the recipe.
• Keep meals simple by preparing easy dishes like baked chicken and rice. Purchase vegetables that are on sale, as out-of-season veggies tend to be more expensive.

Cheesy Bacon BBQ Chicken Bake

This inexpensive one-pan recipe is incredibly easy to make, perfect for a quick weeknight dinner. Since it only requires one pan to make, the cleanup is also quick. While this barbecue bake can be a meal in itself, cole slaw, baked beans, or French fries are easy and inexpensive sides you can serve with this meal.

For this recipe, if preferred, use boneless, skinless chicken thighs or tenders. Onions are optional but will add flavor. Furthermore, season with salt, pepper, garlic powder, onion powder, and your favorite barbecue sauce. Finally, top with cheddar cheese, crispy bacon, and optional green onions.

Easy Chicken Enchiladas

These chicken enchiladas require only eight ingredients and can be prepared in just 30 minutes. All you need is red chile sauce, shredded chicken, cheese, and onions. In about 20 minutes, they bake in a 9×13 casserole dish and come out golden brown and delicious. If you like, you can garnish your enchiladas with cilantro and serve them with an inexpensive side dish like refried beans.

Creamy Ranch Chicken

This Ranch Chicken recipe is a quick skillet dish with a creamy sauce and zesty Ranch seasoning. Serve it over baked potatoes for an especially delicious experience, although this dish is also great with a side of vegetables.

Moreover, it is important to use Ranch seasoning mix for this recipe, not Ranch dip mix, as they taste different and have different uses. For a bacon ranch chicken dinner, you can also add bacon and cheese to this meal.

This dish is so delicious that you probably will not have any leftovers. However, if you do, you can store them in an airtight container for up to three days or freeze them for up to three months.

Easy Chicken Quesadillas

Chicken quesadillas are quick and easy to make. First, you cook the filling, then place it into a tortilla and fold it over to cook in the pan. If you are in a big hurry to make dinner, you can use store-bought rotisserie chicken and save even more time. Furthermore, many inexpensive sides pair well with chicken quesadillas, including rice, refried beans, or salsa.

Easy Orange Chicken

This simple orange chicken recipe requires affordable ingredients: one bag of frozen popcorn chicken, one jar of orange marmalade, one cup of barbecue sauce, six tablespoons of soy sauce, and your choice of white or brown rice.

As the popcorn chicken heats up in the oven, mix the orange marmalade, barbecue sauce, and soy sauce in a medium-sized saucepan. Heat the mixture on medium-low until everything combines and the marmalade is completely melted. This process takes about five minutes. Once the popcorn chicken is done, pour the sauce over the chicken and mix well. Finally, serve this easy orange chicken over rice or with some inexpensive veggies.

Mexican Street Corn Chicken

This one-pan chicken dinner is incredibly inexpensive and easy to make. You can prep this Mexican street food dish and have it in the oven in as little as 10 minutes. Furthermore, the protein and the vegetables are combined in a single casserole dish. This combination not only enhances the overall flavor of the meal but also simplifies the preparation process. Finally, clean-up is a breeze since you only have to clean up one pan.

You can serve this hearty meal on flour tortillas or even on chips with salsa and guacamole. This chicken dinner also pairs well with Mexican rice, black beans, sautéed onions and peppers, or a side salad.

One Pot Cheesy Chicken Broccoli and Rice

This cheesy chicken broccoli and rice dish is a straightforward one-pot dinner recipe that can be effortlessly prepared on the stovetop. It requires only five simple ingredients: tender chicken, broccoli, rice, a flavorful chicken broth, and cheddar cheese. By combining these ingredients, you can have a satisfying and comforting meal on the table in just 30 minutes.

This recipe is also very adaptable. You can make it spicier by adding shredded pepper jack cheese. You can also add chili powder or cayenne pepper with the salt and pepper. Other great options include garlic powder, onion powder, diced onion, or fresh garlic.

Oven Baked Chicken and Rice

We love one-pot dinners that can be baked in the oven. This family-friendly one-pot dinner features tender, flavorful chicken baked with fluffy butter rice. Even better, it requires very little prep time and is a breeze to clean up.

While this meal is substantial enough to be served on its own, plain natural yogurt or Greek yogurt is an amazing addition to chicken and rice. Additionally, pairing a simple leafy green salad with a basic vinaigrette is perfect for this dish. Finally, consider roasted vegetables such as broccoli, asparagus, or green beans as possible side dishes.

In Summary

These eight chicken dishes are perfect for families who enjoy chicken and want to stick to a budget. Each dish is affordable, costing less than $20 to make, even if you decide to include additional side dishes. Furthermore, these recipes are easy to prepare and require minimal cleanup, making them ideal for busy families. Even if you are on a tight budget, you can still prepare delicious and healthy meals for your family with our suggestions, even when you are on the go.

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Stuffed pork chops make for a protein-packed and hardy meal. They are easy enough to make it a weeknight staple, or if you want to, they can be made fancier for a dinner party. They are also a great Fall meal and can be made with post-Thanksgiving leftovers. No matter your reason for making this meal, here are three ways you can ensure your stuffed pork chops are cooked perfectly.

Bake

When baking your stuffed pork chops, you'll want to preheat the oven to 350 degrees. To prepare the pork chops, cut open a “pocket” on one side of the pork chop. Then, you can stuff it with your filling and place it on a baking sheet or dish. Once stuffed, season the outside of the pork chop with your choice of seasonings. Then, place them in the oven and cook for approximately 25 minutes or until they have reached an internal temperature of 145 degrees.

• Preheat oven to 350 degrees
• Cut pocket into pork chops and stuff
• Season the outside of the pork chops
• Place on oven safe dish
• Cook for 25 minutes

Grill

If you want to grill your stuffed pork chops, you'll prepare them slightly differently. While the grill is warming up, you can stuff your pork chops. Once stuffed, make sure to coat them in olive oil and season them with your choice of seasonings. Once the grill is ready, place the pork chops where they are not directly over the fire. Close the grill and cook for five minutes. Then, flip the pork chop and cook it for another 10 minutes. Using a thermometer, check that the pork chops have reached 145 degrees. If they haven't reached 145 degrees, cook for another five minutes and then check again.

• Preheat grill
• Cut pocket into pork chops and stuff
• Cover in olive oil and season the pork chops
• Place on grill away from fire
• Cook for five minutes
• Flip pork chops and cook for addition 10 minutes

Air Fry

If you need to cook your pork chops quickly, using the air fryer is the way to go. Preheat the air fryer to 400 degrees while you prepare the pork chops. After stuffing and seasoning your stuffed pork chops, place them in the air fryer. Cook for six minutes, then flip, and cook for an additional six minutes.

• Preheat air fryer to 400 degrees
• Cut pocket into pork chops and stuff
• Cover in olive oil and season the pork chops
• Place in air fryer and cook for six minutes
• Flip pork chops and cook for additional six minutes

The image featured at the top of this post is ©Elena Veselova/Shutterstock.com.

The post How To Cook Stuffed Pork Chops Perfectly, 3 Ways appeared first on Moms Who Think.

Costco's Food Court is a favorite for millions across the world. Located behind the cash registers, the Food Court specializes in a limited number of items that are both cheap and high-quality. Beyond the famous $1.50 hot dog (which still comes with a drink!), Costco's Food Court has items like pizza and dessert items.

Yet, while items like the hot dog will likely never leave Costco's menu, they're not afraid to take unpopular items off the menu. With rumors circulating that Costco's new Roast Beef Sandwich is being removed from Food Court menus, let's take a look at what might replace it.

5 Meals That Could Be Coming to Costco's Food Court Next

Costco's disappointing (and expensive) Roast Beef Sandwich started appearing on menus in early 2023, but there are reports it's being removed from Food Court menus across the country. At $9.99, it's always been an odd addition to a menu where meals are known for their affordability. With the Roast Beef Sandwich leaving the menu, that leaves open the possibility of Costco replacing it with something more popular.

Here are five items Costco has either tested out or would fit with items in its Food Court and could be coming to a Costco near you sooner rather than later.

1. Cheeseburger
2. Chicken Tenders
3. Turkey and Ham Sandwich
4. Fried Chicken Sandwich
5. Bubble Tea

1. Cheeseburger

If you're seeing this menu item and thinking “didn't Costco used to sell cheeseburgers at their food court” you're absolutely correct!

Costco used to sell a cheeseburger that was 1/3 pound and included cheddar cheese and Thousand Island sauce. The burgers appeared to be a regional item and appeared between 2017 and 2020 stateside. In different countries, you can still find cheeseburgers at Costco's Food Court. They've long been on the menu at Costco in Japan, for example.

@tekoteko_goo ¥780！ #コストコ #コストコ購入品 #costcojapan #チーズバーガー ♬ チグハグ – THE SUPER FRUIT

In fact, Costco in Japan continues expanding its burger selection and recently released a Shrimp Katsu Burger! Costco could sell a cheeseburger for either $4.99 or $5.99 that more closely resembles the pricing on its other menu items. It's unclear why Costco pulled its cheeseburger, but I'm sure Covid supply chain issues didn't help. With those resolved, a triumphant return of the cheeseburger could be an excellent option to replace the Roast Beef Sandwich.

2. Chicken Tenders

If you're looking for what Costco might do next, it always helps to look at their Food Court menus in Japan. On that front, Costco recently began selling buckets of chicken tenders! The tenders come in buckets with potato wedges and sell for about $6.64.

Bought chicken sticks and fries at the food court in Japan.
byu/fiftystorms inCostco

Costco recently started selling chicken nuggets that I recently taste-tested against Chick-fil-A and was very impressed. With good suppliers providing high-quality breaded chicken, it's likely Costco could sell a chicken tender meal that's a fan favorite and sells for much less than their $9.99 Roast Beef Sandwich.

3. Turkey and Ham Sandwich

The main complaint with Costco's Roast Beef sandwich is that it just wasn't a great value. It cost $9.99, which seems like a fortune next to $1.99 pizza slices, $3.99 Chicken Bakes, and $1.50 hot dogs.

Yet, Costco has noted they're trying to add healthier items to their Food Court, so it's understandable why sandwiches would be a common sense addition. So, maybe they just missed the mark by adding roast beef and need to try a different kind of sandwich.

My proposal: add a Hot Turkey and Ham Sandwich. Costco used to have a Hot Turkey & Provolone Sandwich that was sold for $3.99. The sandwich was hot (which their current Roast Beef Sandwich isn't) and cost far less. Perhaps they just need to use some ingredients that aren't quite as expensive. A sandwich that included meats like turkey and ham, cheese, and perhaps a chipotle mayonnaise would be flavorful and could likely be sold for $4.99 or $5.99.

4. Fried Chicken Sandwich

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Here's another item that we can look overseas for some inspiration. At Costco stores in Taiwan, they have a variety of items you won't find in American Costco stores. These include items like Clam Chowder, Bulgogi Pizza, and Fried Chicken Sandwiches.

@haleyandzach_ Why is the food court in America actually trash??? #costco #costcofoodcourt #costcofood #costcoguide #costcotaiwan #costcofoodreview #fastfoodreview #foodreviews ♬ original sound – Haley and Zach | Budget Travel

Chicken sandwiches have been increasingly popular across America. It's not just Chick-fil-A expanding, but also restaurants like McDonald's have also put a significant emphasis on improving their chicken. If Costco didn't want to add a cheeseburger because they've tried it in the past, a fried chicken sandwich that has tomato, lettuce, and sauce with a kick is an easy addition to its Food Court and would likely sell very well.

5. Bubble Tea

@leanne.eats Costco sells TARO and MANGO bubble tea??? 100/10 #costco#adelaide#fyp ♬ Coffee Shop – Late Night Luke

Costco has long sold drinks in its Food Court. Whether that's frozen drinks like their Mango Smoothie or coffee drinks like the Latte Freeze. Bubble tea continues to increase in popularity across the U.S., and Costco sells popular instant Boba drink packs from Boba Bam.

Best of all, Costco has sold taro and mango bubble tea in Australia, so they're no strangers to the product. It might be a bit more “adventurous,” but my bet is a Costco bubble tea would quickly attain cult status and find a legion of fans.

The image featured at the top of this post is ©MomsWhoThink / Eric Bleeker .

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Bacon-wrapped filet mignon is a classic way to prepare this most coveted steak. Not only does wrapping filet mignon with a slice of bacon infuse your lean steak medallion with delicious fat, but the sweet, smoky flavor of bacon infuses throughout the meat.  

There are at least 4 ways to cook bacon-wrapped filet mignon easily at home. You can fire up the grill, preheat the oven, turn on the air fryer, or pull out your favorite cast iron skillet. Each cooking method comes with unique benefits and flavors, so be sure to try them all. Click the links to view full recipes and elevate your next steak dinner to crispy new heights.

On the Grill

Grilling is perhaps the best way to cook any type of steak. The intense heat sears the outside of the filet mignon, creating a crispy crust and sealing in the meat’s natural juices. Grill marks give the finished steak an attractive appearance, and grilling infuses the meat with a delicious smokiness.

Bacon adds salt, fat, and smokiness to filet mignon, which is often described as tender but mild in flavor. Our Bacon Wrapped Steak recipe further elevates this lean cut of beef by applying homemade roasted garlic butter after grilling.

It’s recommended to make the butter a day ahead by roasting whole garlic cloves in olive oil, then mashing and mixing them with unsalted butter and chopped chives. When you’re ready to grill, season the filets with salt and pepper, wrap them with bacon, then grill to the desired doneness. Top each hot filet mignon with a generous pat of roasted garlic butter before serving.

In the Oven

Ree Drummond is a well-known Food Network star. She lives on an enormous Oklahoma cattle ranch with her husband, Ladd, and knows everything there is to know about cooking quality beef. Her Bacon-Wrapped Filets with Cowboy Butter integrates stovetop and oven cooking methods to create a tender, flavorful filet mignon.

Drummond’s Cowboy Butter blends salted butter, parsley, chives, lemon zest, lemon juice, and Dijon mustard. After chilling the butter mixture for 30 minutes, you’ll be ready to prepare the steaks. Wrap them in bacon, secure them with toothpicks, and generously season the meat with salt and pepper. Sear over medium-high heat for one minute per side, then transfer the steaks to a 450˚ F oven to finish cooking.

In the Air Fryer

Air fryers have been around since 2010, but it took another decade for them to soar in popularity. An air fryer works like a compact convection oven by circulating hot air around food to create a crisp texture. Little to no added fat is necessary, making air frying a healthy alternative to traditional oil frying.  

Taste of Home provides step-by-step video instructions for making a quick yet delectable bacon-wrapped filet mignon in your air fryer. As with other filet mignon recipes, you will season your filets with salt and pepper before wrapping a slice of bacon around the edge. But in this case, you must pre-cook the bacon for several minutes first to ensure the final product is crispy.

Instead of adding seasoned butter at the end, this Taste of Home recipe calls for mixing up a savory baby portobello mushroom sauce to add exquisite flavor to your filet mignon. It calls for ingredients you probably already have in the pantry, including soy sauce, brown sugar, and ginger ale.

In a Cast Iron Pan on the Stove

An old-fashioned, well-seasoned cast iron skillet is the best pan for searing meat. Its thermal density evenly distributes heat and keeps the pan at a constant temperature, both essential ingredients in making the perfect sear.

Steak University provides directions for cooking bacon-wrapped filet mignon on the stovetop in a cast iron skillet. Click the link, then click option 4. It is the best of all the cooking methods to ensure your bacon edge is crispy all around.

Cast iron can take a while to preheat, so place the skillet over medium-high heat for a few minutes before you plan to start cooking. Meanwhile, season your filet mignon and secure a strip of bacon around each steak with a toothpick. You’ll cook the filet flat on each side for 2 or 3 minutes, then hold it with tongs to sear the bacon around each filet’s edge. Once the bacon is crisp all around, you will lower the heat and baste the filets with melted butter.

Filet Mignon Cooking Tips

Always remove filet mignon from the refrigerator 30 to 60 minutes before cooking to bring it to room temperature. Cooking cold steak can result in an undercooked middle, even if the meat appears done on the edges.

Allow your cooked filets to rest for at least 10 minutes at room temperature before serving. This ensures even juiciness throughout the steak.

The best way to know if your bacon-wrapped filet mignon is at the doneness you prefer is to use a meat thermometer. Remove your steaks from the heat when they reach these temperatures:

• Rare: 115℉
• Medium rare: 125℉
• Medium: 135℉
• Medium well: 145℉
• Well done: 155℉

Up Next

USDA Choice vs. Prime: How They’re Different & Is It Worth Paying More?

Where on the Cow Does a Filet Mignon Come From?

Filet Mignon vs. New York Strip: 4 Key Differences & Full Flavor Comparison

The image featured at the top of this post is ©iStock.com/robynmac.

The post 4 Ways to Cook Bacon-Wrapped Filet Mignon with Recipes appeared first on Moms Who Think.

Stocks and broths are the perfect additions for making many tasty and satisfying dishes. The most significant decision is whether to use beef stock or beef broth. Although they have many similarities, one main difference is that broth is made mainly from meat or vegetables; stock, however, is made from bones. In this article, we'll explore the world of beef stock and broth, examining their taste, health benefits, and more.

Beef Stock vs. Beef Broth: History and Uses

Let's dive into the specifics of both. Beef stock is made by simmering beef bones, vegetables, and seasonings over a long period to extract the gelatin and flavors. On the other hand, beef broth is created using meat in place of bones and is typically simmered for a shorter duration. Both have been used in cooking for centuries, with ancient civilizations having records of using beef broth. Nowadays, both are widely used in dishes such as soups, stews, sauces, and gravies. So, when you feel chilly or want to whip up a sauce or soup dish, consider incorporating beef stock or broth.

Beef Stock vs. Beef Broth: Taste Differences

Next, we will talk about the difference in taste. Beef stock is usually cooked for a more extended time, giving it a more complex flavor. During the simmering process, the bones release gelatin, adding depth to the taste and making the stock thicker. This consistency makes it an excellent choice for sauces and gravies.

On the other hand, beef broth is cooked for a shorter period, resulting in a lighter flavor and taste. It also has a thinner consistency since it is made by simmering meat. Compared to stock, broth is less concentrated and is commonly used as a base for soups and stews.

So, if you want to enhance the depth and richness of your stews or soups, opt for beef stock. However, go with beef broth if you prefer a lighter flavor and taste for soups or sauces. Regardless of your choice, your taste buds will surely be satisfied!

Beef Stock vs. Beef Broth: Health Benefits

Now, let's discuss the health benefits of both options. They both come with different nutritional perks.

Beef Stock

• High in collagen- The bones used to make stock release collagen, which has been shown to improve skin elasticity, joint health, and gut health.

• High in minerals- Bones are a source of essential minerals like calcium, magnesium, and phosphorus that contribute to strong bones, teeth, and proper muscle function.
• Lower in sodium- Homemade beef stock typically has less sodium than store-bought options, making it a better choice for those monitoring their salt intake.
• High in protein- This makes it more filling and promotes satiety while potentially aiding weight loss.

Beef Broth

• Lower in calories- Since broth is created from simmering meat, it generally contains fewer calories.
• Easily digested- Due to its thinner consistency, it may be gentler on the digestive system. It is more suitable for individuals with sensitive dietary needs.

Both beef stock and beef broth have advantages, and the healthier choice depends on your preferences and needs.

Beef Stock vs. Beef Broth: Homemade or Store-Bought

We've discussed the taste and health benefits of beef stock and broth. Next, let's address whether yours should be store-bought or homemade. While store-bought versions offer convenience, making your own gives you control over the ingredients and cooking time. The ability to choose the ingredients becomes especially significant for individuals with specific dietary requirements or those aiming to enhance their health by incorporating nutritious herbs or spices. Moreover, homemade options allow you to customize them according to your taste!

Beef Stock vs. Beef Broth: How To Make Them

If you're up for it, you can easily make your version of either broth or stock with just a few simple ingredients and some patience. Homemade creations allow you to personalize your recipes according to your preferences while ensuring that you're maximizing their nutritional value. Plus, there's something incredibly satisfying about creating something from scratch!

Buying your beef broth and stock at the store is the most convenient. However, if you want to try making yours from scratch, below are recipes for both.

Recipe for Beef Bone Broth

Ingredients:

•  3-4 pounds of beef bones
•  2 chopped carrots
•  2 chopped celery stalks
•  1 chopped onion
•  2 tbsp apple cider vinegar
•  Salt and pepper (to taste)
•  Filtered water

Instructions:

1. Preheat the oven to 400°F and roast the bones for 20 to 30 minutes.
2. In a pot, sauté the vegetables until lightly browned.
3. Add the apple cider vinegar, bones, and enough water to cover them.
4. Simmer for 24-48 hours once the water starts boiling.
5. Salt and pepper to your taste preferences.
6. Once the broth has cooled, strain the vegetables and bones.

Recipe for Making Slow-Cooker Beef Stock

Ingredients:

•  2 pounds of beef bones
•  1 onion peeled and cut in half
•  1 garlic bulb cut in half
•  2 carrots roughly chopped
•  2 celery stalks roughly chopped
•  1 tablespoon of tomato paste
•  1 bay leaf
•  10 peppercorns
•  4 cups of water

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the beef bones in the oven for 30 minutes.
2. In a slow cooker, combine all the ingredients. Ensure they are fully covered with water.
3. Cook on low heat for around 8 to 10 hours.
4. Remove the bones and vegetables from the broth.
5. Strain the broth through a fine mesh sieve to remove solids.

This recipe is excellent for using up any leftover bones and vegetables you have on hand. You can enjoy it as is or use it as a base for soups, stews, and gravies.

Beef Stock vs. Beef Broth: Storage Tips

Regardless of your preference between beef stock and beef broth, how you store them is essential to preserve their flavor. One helpful storage tip is to freeze your stock or broth in ice cube trays to effortlessly add a cube or two whenever you need it in your dishes. You can also use freezer bags or Tupperware containers. Another suggestion is to use mason jars for long-term storage in the fridge or freezer. By following these tips, you can extend the shelf life of your beef stock or broth without compromising the taste. These options allow you to confidently prepare your soups and stews, knowing you have storage options for leftovers.

Beef Stock vs. Beef Broth: Recipe Using Beef Stock

Now that we have explored how to make beef broth and stock from scratch let's explore some recipes that list them as ingredients. Here are two delicious recipes that use beef stock and broth.

Beef and Mushroom Risotto with Homemade Beef Stock

Ingredients:

•  1 cup of Arborio rice
•  2 tablespoons of olive oil
•  1 chopped onion
•  2 minced garlic cloves
•  8 ounces of sliced mushrooms
•  4 cups of beef stock
•  1/2 cup of dry white wine
•  1/2 cup of grated parmesan cheese 
•  Salt and pepper to taste 

Instructions:

1. In a large skillet, sauté the chopped onion and minced garlic in oil until they become soft.
2. Add the sliced mushrooms to the skillet. Cook them until they release their liquid.
3. Add the Arborio rice to the skillet. Stir well to ensure it is coated evenly with the oil.
4. Slowly pour one ladle of beef stock into the skillet containing the rice. Stir frequently until all the liquid is absorbed.
5. Repeat this process by adding ladles of beef stock one at a time, ensuring that each scoop is absorbed before adding more. Halfway through, add the white wine.
6. Remove the rice from heat once it has reached a tender and creamy consistency. Gently stir in the grated parmesan cheese.
7. Season with salt and pepper according to your taste preferences.

This recipe offers a way to incorporate homemade beef stock into a dish other than traditional soup. Adding mushrooms provides a savory taste, while the risotto adds richness and satisfaction.

Beef Stock vs. Beef Broth: Recipe Using Beef Broth

Beef Stew with Red Wine and Homemade Beef Broth

Ingredients:

•  2 pounds of cubed beef 
•  2 tablespoons of olive oil
•  1 chopped onion
•  2 minced garlic cloves
•  4 sliced carrots
•  4 sliced celery ribs
•  1 cup of wine
•  2 tablespoons of tomato paste
•  4 cups of flavorful homemade beef broth
•  1 sprig of thyme
•  Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil and brown the beef on all sides.
2. Remove the beef from the pot, then sauté the onion and garlic until they become soft.
3. Add the carrots and celery to the pot, cooking them for 2 minutes.
4. Pour the wine to deglaze the pan, scraping up any bits from the bottom.
5. Stir in the tomato paste, homemade beef broth, thyme sprig, and salt and pepper.
6. Bring everything to a boil, then reduce heat to a simmer. Let it gently cook for 1 to 2 hours until the beef becomes beautifully tender.
7. Season with salt and pepper.

This recipe is about comfort food at its best! Adding homemade beef broth gives this stew a depth of flavor that will warm your soul.

In conclusion, deciding between beef stock or beef broth ultimately boils down to preference and cooking uses. Both can add flavor and provide hearty nutrition when used correctly. So don't be afraid to get creative in the kitchen and experiment with them! Choose beef stock to enhance the taste of soups, stews, or gravies with a beef flavor. On the other hand, if you prefer a mild, light taste, go for beef broth instead. Both options are satisfying kitchen staples. Whichever one you choose, it's a win-win.

Up Next:

• Chicken Broth vs. Beef Broth: From Flavor To Health Benefits, What's The Difference?
• Broth vs Soup: 4 Key Differences and When to Use Each
• Bone Broth vs. Chicken Broth: 3 Key Differences & When to Use Each
• Great Beef Recipes Using a Crock Pot

The image featured at the top of this post is ©New Africa/Shutterstock.com.

The post Beef Stock vs. Beef Broth: Taste Differences, Which is Healthier & More appeared first on Moms Who Think.

You’ve decided you want roast beef for dinner, but when you see all the options at the meat counter, it’s hard to know what to buy. Rump roast and chuck roast are two of the most common types of beef roasts. Both are lean cuts of meat that require slow, moist heat to become tender. But what’s the difference between the two?

When deciding between rump roast vs. chuck roast, there are four main differences to consider: fat marbling, cost, cooking technique, and serving appearance. For example, a chuck roast is the wrong cut to purchase if you envision elegantly cut slices of meat arranged on a beautiful platter.

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Either type of roast will yield tender, delicious results with the correct cooking method. Let’s learn about each cut and what makes cooks choose one over the other.

What is rump roast?

As the name indicates, a rump roast is taken from a cow’s hindquarters. It is cut from an area near the loin. Rump roasts may also be called beef round roast, top round roast, or bottom round roast. Eye of round is a smaller type of roast cut from the same general area of the animal.

The United States Department of Agriculture (USDA) ranks rump roast in the “extra lean” category. This means it is much lower in fat than other cuts of beef roast, such as brisket or prime rib. The lack of fat marbling means rump roast meat will have less innate flavor and tenderness, but that can be overcome with proper cooking techniques.

Because it is a solid chunk of meat, rump roast is a good choice if you plan to serve slices of roast beef. It’s excellent cooked and thinly sliced for roast beef sandwiches.

What is chuck roast?

Chuck roast is taken from the muscular front shoulder of the cow. Because it is an area that gets a lot of exercise, the meat is lean — almost as lean as rump roast. Chuck roast may also be called chuck roll, or used as a flat-iron steak or turned into ground beef. Chuck roast can be found boneless or bone-in.

The USDA ranks chuck roast in the “lean” category, so you may see some fat marbling in the lean meat. This is especially true if you buy a cut called “chuck eye.” Chuck roast may be less tender than rump roast, but it is flavorful and juicy when slow-cooked.

Chuck roast has a flat, chunky appearance, so it doesn’t slice as neatly as a rump roast. However, it’s great cooked until fork tender, then broken apart into chunks or shredded. Chuck roast is the ideal meat for a classic crock pot roast beef dinner with potatoes and carrots.

Differences Between Rump Roast and Chuck Roast

How to Cook Rump Roast

Slow braising in flavorful liquid is a time-honored method for cooking rump roasts. This can be achieved in the oven with a traditional pot roast recipe or in a slow cooker. You can also braise a rump roast on the stovetop, but it requires a bit more attention than the other slow-cooking methods.

Rump roast may also be grilled or cooked quickly over high heat until the internal temperature is 145 degrees. Rump roast can also be smoked and sliced or pulled apart for barbecue sandwiches. Thinly sliced raw rump roast is an excellent choice for quick-cooking beef in pho or ramen.

How to Cook Chuck Roast

The best way to cook chuck roast is slowly, in a Dutch oven or crock pot. This allows the tough connective tissue to dissolve and creates that fork-tender, fall-apart texture that’s so enjoyable. Use the braising liquid to make gravy with a rich, beefy flavor. For a more flavorful broth, choose a bone-in chuck roast. Slow-simmered bones not only add flavor, they also release valuable minerals and collagen into the cooking liquid.

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You can use chuck roast in recipes that call for quicker cooking methods. However, expect the meat to be chewy and tough. Cutting the meat across the grain can help make quick-cooked chuck roast easier to chew.

How to Choose a Good Rump Roast or Chuck Roast

When shopping for rump roast or chuck roast, look for bright red lean meat and choose a cut with some visible fat marbling. The fat at the edges of the roast won’t contribute much to tenderizing the beef, so try to find a cut that’s well-trimmed. Although both rump roast and chuck roast are economical, you don’t want to pay for fat that will just be thrown away.

Up Next

Great Beef Recipes Using a Crock Pot

Chuck Steak vs. Chuck Roast: 3 Key Differences & How to Cook Each

Crock Pot Cranberry Beef Roast Recipe

The image featured at the top of this post is ©MSPhotographic/Shutterstock.com.

The post Rump Roast vs. Chuck Roast: 4 Differences & How to Cook Each appeared first on Moms Who Think.

Let's taco 'bout something seriously saucy today – a truly epic face-off between enchiladas and chimichangas! We're diving into the world of scrumptious Mexican-American cuisine, where tortillas, sauces, salsas, fillings, and flavors collide. We'll dig into the different flavor profiles of each, the nutritional properties including which dish is healthier, and substitution options for nights when you're only prepared-ish to make dinner. 

Are Enchiladas and Chimichangas the Same Thing?

While enchiladas and chimichangas are both firmyl rooted in the history of Mexican cuisine, they are very distinct dishes. Think of enchiladas as the cool, saucy cousin who's all about the flavor infusion. On the flip side, chimichangas are the crispy, crunchy sibling to the burrito with a love for deep-fried indulgence. All of this to say: chimichangas are rolled and fried, while enchiladas are rolled and baked. But the differences don't stop there.

Enchiladas: Sauced, Slathered, and Straight from the Oven

Imagine this: soft corn (or flour) tortillas, wrapped around a tantalizing filling of shredded meats, beans, rice, and veggies. Now, tuck it in, all cozied up in a blanket of rich, flavorful sauce. That's an enchilada dinner for you! While the mis en place for the dish can call for a million tiny prep dishes, these are essentially a one-dish baked dinner where a little work goes a long way toward feeding everyone at your table. They're like a culinary hug that's baked to perfection. 

Chimichangas: Crunchy Cousin to the Burrito

Chimichangas, on the other hand, are here to add some crunch to your munch. Imagine making a tortilla loaded with a mouthwatering filling, rolled up like a burrito's stylish cousin, and then deep-fried until it's golden and irresistibly crispy. Magic, you say? We tend to agree with you. The filling options are virtually endless, and you can serve them up with sour cream, queso, salsa, salad, or whatever else tickles your fancy.

Nutritional Differences: Are Enchiladas or Chimichangas Healthier for You?

Let's taco 'bout the nutrition nitty-gritty because making informed choices can be a game-changer for our health. Which dish is healthier for you? The most straightforward answer is the enchilada because it's not deep-fried. But it's more nuanced than that, as each dish is endlessly customizable, and all those little variables add and subtract significantly to the overall nutritional value of the recipe.

Enchiladas: Healthy Fillings with Sensational Sauces

• We get the non-confrontatinoal appeal of flour tortillas. They're stretchy, they steam well, they can take a saucing without going all to pieces. But using corn tortillas in enchiladas are like inviting the friendly fiber fairies – they keep your digestion dancing and hunger at bay. 
• Opt for lean proteins like grilled chicken or beans as your filling – they'll give you that satisfying “yum” without the extra “yikes.”
• Watch the cheese and cream toppings – a little goes a long way in making your taste buds happy. If you really need that creamy mouth-feel, dial down your cheese and other dairy-based components and punch up the avocado (looking at you, guacamole) and beans, which bring healthy fats, fiber, slow carbs, and protein to the party.

Chimichangas: A Deep-Fried Delight

• If chimichangas were in a popularity contest, they'd probably win the crispy, golden crown! But the reality is that deep-frying anything adds unhealthy calories and fats, and destroys the nutritional value of the dish's healthier components. As an occasional indulgence, they're the clear winner. But as a weekly dinner? They really don't serve your family when compared with some of the other fresh, flavorful food options that Tex-Mex cuisine has to offer. 
• Modern cooking technology really does want to save us all. Thanks to the marvel of air-frying you can consider giving your chimichangas the 20th Century treatment of popping them into your favorite countertop cooker. If you're more of a traditionalist or cannot figure out how to work your air fryer (like me), you can also bake them in your plain old standard-issue oven. Think of it as giving them a makeover without compromising their crunchy charm.

How Do You Make Enchiladas and Chimichangas Healthier?

Giving these dishes a health glow-up is pretty straightforward. As long as you aren't concerned with culinary or cultural authenticity, these modifications will get you back within the caloric and nutritional ranges that your doctor will approve of.

How to Make Enchiladas Healthier

• Whole Wheat Tortillas: Swap the regular tortillas for whole wheat versions – they bring fiber and more complex, earthy flavors to the party.
• Veggie-licious Fillings: Load up on veggies as fillings – they say to “eat the rainbow,” and bulking your wraps up with veggies adds color, crunch, and nutrients to your dish.
• Lighter Sauces: Opt for tomato-based or fresh salsa sauces instead of heavy cream or queso-based options. The flavors are brighter, they often contain an acid of some sort, and you can sneak super-health herbs into them as well. 

How to Make Chimichangas Healthier

• Choose Lean Proteins: Whether it's chicken, turkey, or tofu, lean proteins keep the flavor high and the calorie count low, so the total caloric impact of the chimichanga is a little more balanced.
• Pile on the Veggies: Give your chimichanga that extra oomph with veggies like bell peppers, onions, and spinach. Double down on this by adding the flavorful, fresh salsas we talked about above.
• Baking Magic: Like we said before, you can transform your chimichangas with a bake instead of a fry. Even air-frying offers you the same crunchy texture you know and love without the added nutritional hit that deep-frying brings.

Can Enchiladas and Chimichangas Be Substituted for Each Other?

These two dishes can seamlessly switch in and out with one another; it just takes a little finesse. Keeping in mind the variances in nutritional value, dial your healthy fillings up (or down) depending on your personal preference. 

Substitutions for Enchiladas

• Enchilada Casserole: Imagine the delicious love child of enchiladas and lasagna. You'd have layers of tortillas, filling, and sauce baked together. Adorned with the cheese and salsa of your choice, we're willing to bet this would be a fast family favorite.
• Enchilada Bowls: Who needs a tortilla when you can toss the enchilada goodness into a bowl? Top it with fresh veggies, avocado, and a spoonful of yogurt, queso fresco, or sour cream for that zing.

Substitutions for Chimichangas

• Baked Chimichangas: Look, we know we're hitting this point pretty hard, but we really want to drive home the fact that this one simple swap means less guilt and more pleasure. They might not be as flaky and crispy (because some magic is exclusive to a dip in a vat of hot fry oil), but they're still a crunch-worthy delight.
• Burritos: If chimichangas are the wild child in the family, burritos would be the sensible cousins. Again, this substitution makes the whole dish healthier, something we know you value.

Other Substitution Options for Enchiladas and Chimichangas

The fiesta is far from over. Here are a few more culinary creations from the Mexican menu that will satisfy your cravings if enchiladas and chimichangas aren't hitting the spot:

• Tacos are versatile, crunchy, customizable, and utterly delicious. Stuff 'em with anything from beans to fish, and let the flavor fiesta begin!
• Quesadillas are effortlessly cheesy and oh-so-tasty. They're a fan-favorite for a reason. Fill 'em with cheese, chicken, or even roasted veggies, and watch the melty magic happen. Don't forget to punch them up with some bright, fresh dipping sauces like salsa, hot sauce, or guacamole. 
• Tostadas are like tiny edible canvases, waiting for you to create your masterpiece. Top those crispy tortillas with refried beans, avocado, and a splash of salsa for a flavor explosion. Don't foget the cheese, hot sauce, and raw shaved onion — or, better yet, pickled red onion.

Best Enchilada Recipes

• Enchiladas vs. Quesadillas: Which is Healthier?
• Cilantro and Lime Beef Enchiladas
• Oven Enchiladas

Best Chimichanga Recipes

Baked Chicken Chimichanga

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Ingredients

6 tablespoons olive oil, divided
3 pounds chicken breast, cut into bite-size pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 cup onions, diced
1 cup green bell pepper, diced
2 teaspoons ground cumin
1 teaspoon cayenne red pepper
1 teaspoon dried oregano
1 cup thick and chunky salsa (medium or mild)
16 (8 inch) flour tortillas
4 cups four cheese Mexican shredded cheese

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Instructions

1. In a large skillet with 4 tablespoons olive oil, brown the chicken on medium high heat until no longer pink. Season the chicken with salt and pepper. Place the cooked chicken in a bowl, set aside.

2. Reduce the heat to medium and add 2 tablespoons of the olive oil to the skillet. Sauté the onion, green pepper, cumin, cayenne pepper, and oregano until tender. Add the chicken back to the pan and cook until heated through, stirring often. Stir in the salsa and heat for one minute. Set the pan aside.

3. Divide the chicken mixture evenly between 2 one-quart freezer bags; seal and set aside. Place 8 flour tortillas into 2 one-quart freezer bags; set aside. Divide cheese evenly between 2 one-quart freezer bags. Place one bag chicken mixture, one bag tortillas, and one bag of cheese into each of the one-gallon freezer bags.

To Serve:

1. Remove one entrée from the freezer and place in the refrigerator to thaw completely.

2. Preheat the oven to 400°F. Spray a large sheet pan with nonstick spray; set aside.

3. For each chimichanga, place ½ cup of the chicken mixture in the center of the tortilla. Sprinkle ¼ cup of the cheese on top. Fold in the opposite sides of the tortilla over the chicken mixture. Roll up the tortilla, enclosing the mixture, and place it seam-side down on the sheet pan. Make the rest of the Chimichangas and place them on the sheet pan. Spray the tops of the Chimichangas with nonstick spray. Bake 10 minutes. Serve with sour cream.

• Baked Chimichangas Recipe
• Salsa Roja vs. Salsa Verde: Which Chimichanga Sidekick is the Best?
• Cotjia Cheese vs. Queso Fresco: The Melty Heart of the Chimichanga
• Chicken Chimichangas (The Recipe Critic)

 You've just unlocked the delicious secrets behind enchiladas and chimichangas – the saucy versus the crispy, the oven versus the fryer versus the air fryer. Remember, it's all about balance. Like Oscar Wilde, we believe in everything in moderation… especially moderation. 

The post Enchilada vs. Chimichanga: Which is Healthier for You? appeared first on Moms Who Think.

We're about to dive into the delicious realms of sushi and tacos—two beloved cuisines that have captured the hearts and taste buds of food enthusiasts around the globe, but especially American diners. In this post, we'll explore the differences between these two iconic dishes, discuss their nutritional disparities, compare their surprising similarities and (more apparent) differences, and offer some exciting substitution options for both sushi and tacos. 

Are Sushi and Tacos the Same Thing?

In a word… no. These two dishes are about as different as it gets. They hail from different parts of the world, call for specific ingredient requirements, and come with their own culinary cultures. 

Although sushi and tacos share certain similarities — both being handheld, endlessly customizable, and overflowing with flavors — they are distinct culinary creations. Here's an overview of why they're not the same thing.

Traditional Ingredients

Sushi predominantly features seafood, raw or cooked, combined with rice and vegetables. It's not uncommon for variations of seaweed to be used in the dishes, and the preparation of the ingredients is just as sacred and honored as the consumption. Tacos, on the other hand, have a broader range of fillings, including meat, beans, cheese, and various vegetables. They have a distinctly Latin American flavor profile and often feature fresh herbs, tomatoes, aromatics, and chile peppers — and they do not shy away from heat and spice. 

Preparation Techniques

The preparation techniques for sushi and tacos are about as polar opposite as you can get. You can make sushi at home by rolling ingredients in seaweed (specifically nori) or wrapping them in rice and served in bite-sized pieces. While the you cook the rice, often the seafood elements are raw. And sushi is very often served with condiments that enhance the ingredients in the roll, like soy sauce, rice wine vinegar, ponzu, or sesame oils. Tacos, however, involve filling a tortilla with various ingredients — again, often of a Latin American root — and you can serve them with soft or hard shells. They, too, come with condiments, including salsas and hot sauces and other relishes prepared in a traditional Mexican molcajete. 

Geographical and Cultural Significance

There are certainly some noticeable differences in both the dishes' geographic origins and cultural significance. Sushi, for example, is a Japanese dish that remains a global favorite even through centuries. Gourmands with educated palates even consider it one of the finest delicacies in many parts of the world. Tacos, on the other hand, have their roots in Mexico and are a staple of Mexican cuisine.

In terms of culture, sushi and tacos also have distinct differences. Sushi is often seen as a more formal or upscale food, with many traditional rules and customs surrounding its preparation and consumption. Tacos, on the other hand, are often associated with more casual or street-style dining experiences. In the United States, they're heavily associated with the food truck culture. Even though tacos have made their way into haute cuisine, most purveyors stay close to the humble (but delicious) roots of this iconic street food. 

Nutritional Differences

When it comes to nutritional profiles, sushi and tacos display some distinctions that are fairly obvious even to the rookie gourmand. Here, I take you deeper into what makes each dish nutritionally unique and explore ways you can optimize their specific nutrient densities.

Sushi: A Nutrient-Packed Powerhouse

Sushi is often lauded for its health benefits. It typically features fresh fish or another type of seafood, vegetables (including sea vegetables and seaweed), and rice, all rolled up into delectable bite-sized pieces. Here are a few important nutritional considerations to remember as you enjoy your favorite sushi roll:

• Omega-3 Fatty Acids: Fish such as salmon, tuna, and mackerel used in sushi are excellent sources of omega-3 fatty acids, which promote heart health and provide anti-inflammatory benefits.
• Low in Fat: Sushi's reliance on lean proteins and vegetables makes it a relatively low-fat option, which can be beneficial for weight management. It's common to add ingredients that contain fats — like avocado — but by and large, they're monounsaturated fats that make sushi incredibly healthy. 
• Rice and Vinegar: The sushi rice, combined with vinegar, adds a tangy taste and makes the dish incredibly energy-dense, thanks to the grain's carbohydrates. If you want to push the health benefits of the rice even further (and cultural authenticity is not a concern for you), you can swap in brown rice, which is a complex carbohydrate that boasts more dietary fiber.

Tacos: A Fiery Fusion of Flavors

While tacos are most well-known for their wide range of flavors and textures, their nutritional variables are just as notable. The base formula for a taco includes a corn or flour tortilla filled with ingredients like meat, beans, cheese, vegetables, and salsa. Breaking it down further, tacos bring the following nutritional elements to the table.

• Protein Power: Depending on the fillings you choose, tacos can be a great source of protein. Options like grilled chicken, beef, or tofu provide essential amino acids necessary for muscle growth and repair.
• Fiber-Rich Options: Tacos are packed with hidden fiber, thanks to ingredients like black beans, pinto beans, and grilled vegetables. Fiber aids in digestion and promotes a feeling of fullness. 
• Healthy Fats: Avocado slices or guacamole used in tacos provide monounsaturated fats, which are heart-healthy and contribute to hormone health and restoration and support of good gut bacteria in the microbiome. 

Can Sushi and Tacos Be Substituted for Each Other?

Listen, we know some crazy things can happen in the world of food. But turning tacos into sushi or sushi into tacos is a real stretch, even by our creative and fast-and-loose standards. That said, there are similar elements to the dishes if you paint with broad strokes. Additionally, thanks to the concept of Fushion Cuisine, crossovers between the two distinct foods are as interesting as they are delicious. 

Substituting Sushi for Tacos

Sushi lovers craving a taco fix can try creating sushi rolls inspired by taco flavors. Experiment with fillings like grilled chicken, avocado, lettuce, and salsa, and roll them up in nori or rice for a fusion delight. If you want to get really creative, reach for the polenta and see where it can take you. Don't forget to give your Taco Sushi the full treatment by adding a Latin-flavored sauce or topping with a pico de gallo or corn salsa.

Substituting Tacos for Sushi

Taco enthusiasts longing for a taste of sushi can try crafting sushi-inspired tacos. Use sushi-grade fish or cooked shrimp as a filling. Then add fresh veggies, and wrap them in tortillas or rice paper for a unique twist. Don't skimp on the rice, and don't forget the condiments that tease out the nuance of traditional Japanese flavors. 

Other Substitution Options for Sushi and Tacos

If you're looking to shake things up in your culinary adventures, here are some exciting substitution options for both sushi and tacos:

Sushi Substitutions

• Sashimi Platter: Opt for a sashimi platter, which serves fresh slices of raw fish without the rice.
• Poke Bowl: Dive into a vibrant poke bowl with marinated fish, rice, and an array of toppings.
• Temaki Hand Rolls: Enjoy the convenience of hand rolls with a variety of fillings, wrapped in a cone-shaped nori.

Taco Substitutions

• Burritos: Satisfy your cravings with a hearty burrito filled with your favorite taco ingredients, but with a larger tortilla wrap.
• Quesadillas: Enjoy a cheesy delight with grilled tortillas folded over a mix of ingredients and served with salsa and guacamole.
• Tostadas: Crispy tortillas topped with refried beans, meat, lettuce, and cheese make for a delicious taco alternative.

Best Sushi Recipes

• Hand-Roll vs. Cut Roll: How Are They Different?
• Nigiri vs. Sashimi: Four Key Differences
• Sushi Rolls You Can Make at Home (Delish)

Best Taco Recipes

Stir-fried Tacos

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• Yield: 8 servings

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Ingredients

1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 can (14 1/2 ounces) stewed tomatoes
1 cup frozen corn
2 Tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded reduced fat cheddar cheese
1 medium head iceberg lettuce, shredded
Tortilla chips
1 cup salsa

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Instructions

1. In a nonstick frying pan, cook beef and onion over medium heat until meat is no longer pink. Drain.

2. Drain the juice from the stewed tomatoes into the beef mixture, then dice the tomatoes. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt, and pepper.

3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

4. Sprinkle the shredded cheese evenly over the mixture.

5. Place shredded lettuce and a single layer of tortilla chips on each plate; top with taco mixture and 2 Tablespoons salsa.

Nutrition

• Serving Size: ¾ cup
• Calories: 416
• Sodium: 641mg
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 44g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 38mg

• Pasta Shell Tacos
• Tater Tot Tacos

Conclusion

• Tacos can have a broad range of fillings, from meat to seafood to beans. Sushi is traditionally made with seafood and rice; occasionally, vegetables may be included.
• With tacos, the ingredients are put into tortillas. With sushi, the ingredients are rolled or wrapped in rice or seaweed.
• Tacos tend to be higher in fat than sushi. In addition, tacos often have a lot of fiber. Sushi is filled with omega-3 fatty acids and protein.

We know we just racked up the miles traversing the culinary globe, and we hope you've enjoyed exploring the world of sushi and tacos. While sushi offers a nutrient-packed delight with its focus on fresh fish and rice, tacos delight with their fusion of flavors and varied fillings. Remember, while they may not be the same thing, they both bring unique culinary experiences to the table. Whether you're rolling up sushi or savoring a taco, embrace the diversity and indulge in the flavors that make each dish special.

The post Tacos vs. Sushi: Which is Healthier for You? appeared first on Moms Who Think.

Today, come dive into the world of Mexican cuisine with me to explore two beloved South American dishes: fajitas and tacos. These two iconic dishes are staples in Mexican cuisine and have captured the hearts and taste buds of food enthusiasts worldwide, especially here in the United States. In this post, we'll unravel the differences between fajitas and tacos, their nutritional considerations, how they can be substituted for one another, and explore where they fit in the larger world of Tex-Mex dinner options.

Are Fajitas and Tacos the Same Thing?

Fajitas and tacos may seem similar at first glance, but they are, in fact, very distinct culinary creations. Anyone who's watched a sizzling skillet of meat, peppers, and onions march past them at a Mexican restaurant understands the specific appeal of fajitas. 

Fajitas

Fajitas traditionally consist of grilled strips of marinated meat (commonly beef, chicken, or shrimp) cooked in a cast iron skillet alongside onions and bell peppers. These flavorful and aromatic ingredients are then served with warm tortillas, allowing you to create your own perfect meal using a variety of toppings like salsa, guacamole, sour cream, and cheese. We salute anyone who can resist the sizzle and steamy aroma of these beauties. (We can't, we're suckers for a skillet of marinated, meaty magic.)

Tacos

Tacos, on the other hand, are a versatile treat that comes in various forms. They typically feature a tortilla (either soft or hard-shell, either made from flour or masa corn) filled with a wide range of ingredients. From seasoned ground beef and shredded chicken to vegetarian options like beans or grilled vegetables, the possibilities are endless. They become even more customizable when they are adorned with an array of toppings like salsa, lettuce, tomatoes, cheese, and herbs like green onion or cilantro. 

Nutritional Differences

Flavor and structure aren't the only arenas where these two dinnertime gladiators bring different heat to the table. When it comes to nutrition, fajitas and tacos offer their own unique benefits.

Fajitas

Fajitas, with their grilled lean meats and colorful bell peppers, are a great source of protein and vitamins. Opting for chicken or shrimp fajitas can be a healthier choice, as they tend to be lower in fat than beef fajitas. And while skillet meals do tend to have a fair amount of fats and oils, swapping in leaner cuts of meat (looking at you, chicken breast) can be a great way to shift your protein-to-fat ratio into the healthier range. The marinade gives you a buffer for flavor and moisture in cooking and offers an opportunity to add herbs and spices that also contribute to overall health. Load up on veggies and choose whole wheat tortillas for added fiber, and you've got yourself a nutritious and satisfying meal that even the strictest personal trainer would approve of.

Tacos

Tacos, too, can be a healthy option, depending on your fillings. Lean proteins like grilled chicken or fish offer essential nutrients, while vegetarian options like black beans or grilled vegetables provide a plant-based protein alternative. Be mindful of portion sizes and avoid excessive amounts of high-fat toppings like cheese or sour cream. Or focus on quality if you're going to have quantity: choose healthy fats like guacamole — even if it costs extra. Incorporate fresh corn salsa or pico de gallo for a burst of flavor without adding too many calories. And fresh herbs are some of the most nutrient-dense plant-based foods on the planet, with some of the biggest flavor impacts. 

Can Fajitas and Tacos Be Substituted for Each Other?

While fajitas and tacos share some similarities, they aren't necessarily interchangeable. The cooking methods and specific ingredients used in each dish create distinct flavor profiles and textures. However, that doesn't mean you can't get creative and substitute elements from one dish to another!

Fajita Substitutions

If you're craving fajitas but don't have all the ingredients on hand, you can still whip up a delicious meal. Consider these substitution options:

• Fajita Bowls: Skip the tortillas and serve your fajita fillings over a bed of rice or quinoa for a nutritious and filling alternative.
• Fajita Salad: Transform your fajitas into a vibrant salad by tossing the grilled meat and veggies with fresh greens, tomatoes, avocado, and a zesty dressing.
• Fajita Wraps: Swap the traditional tortillas for large lettuce leaves or collard greens to create a lighter, low-carb version of fajitas.

Taco Substitutions

Sometimes, you're in the mood for tacos (we always are), but you need — for one reason or another — to modify the meal a bit. Fear not! Here are some substitution options to save the day:

• Lettuce Wrap Tacos: Replace the tortillas with large lettuce leaves to create a refreshing and carb-conscious version of tacos.
• Tortilla Soup: Transform your taco fillings into a comforting soup by combining them with a flavorful broth, vegetables, and spices.
• Taco Salad: Skip the tortillas and toss all your favorite taco fillings with greens, crispy tortilla strips, and a zesty dressing for a satisfying meal.

Other Substitutions for Tacos and Fajitas

The Mexican-American stable of dinner options is pretty large. If you're craving the flavors, but these dishes don't sound like they'll check all the boxes for you and your family, you still have options. Whether your family is full of picky eaters, sensory aversions, or massive growing appetites, you can find a dinner solution that will let everyone pull up a chair and walk away satisfied. 

• Burritos: As best we can tell, burritos are little parcels of happiness for people with big appetites. These are perfect if you're training for a big sporting event or may work better if you're adorable little children have grown into surly, voracious teenagers.
• Quesadilla: You can't go wrong with a classic, especially if you have toddler gourmands at your table, and this is all they'll deign to allow through their royal, discerning lips. 
• Nachos: Possibly the closest thing in the Tex-Mex lexicon to “Girl Dinner,” we keep nachos in our back pocket as a crowd-pleasing, pantry-raid recipe that makes even the strangest hodge-podge of leftovers and toppings feel like a gourmet meal.
• Chalupas: If you're looking at tacos and fajitas and thinking, “Something there here really needs to be deep-fried…” then Chalupas are the dinner you've been searching for.  
• Tostadas: These are the low-maintenance cousins to tacos that your dreams are made of. Play your cards right, and you might even be able to pass them off to picky eaters at your table as “nacho pizza” or “taco pizza.” Sometimes, dinner battles all come down to marketing. 
• Sopes: Like a savory taco tartlet, you can't go wrong with sopes if you're looking for something heartier, with a higher ratio of masa corn dough to filling.

Best Taco Recipes

• Stir-Fried Tacos
• Pinto Bean Tacos
• Steak Tacos with Cucumber-Avocado Salsa
• Chicken Tacos (Once Upon a Chef)

Best Fajita Recipes

• Slow Cooker Pulled Pork Fajitas 
• Beef Fajitas
• Flap vs. Skirt Steak: Which is Better in Fajitas?

Slow Cooker Pulled-Pork Fajitas

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Ingredients

Units USM

• 1 pork boneless loin roast (2 1/2 pound), trimmed of fat
• 2 tablespoons fajita seasoning (from 3-ounce container)
• 1 cup thick and chunky salsa
• 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
• 2 packages 8 inch flour tortillas for burritos (16 tortillas), warmed
• 2 cups shredded Mexican-style taco cheese (8 ounce)
• 1 cup sour cream, if desired

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Instructions

1. Place pork in 3 to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa.
2. Cover; cook on low heat setting for 8 to 10 hours.
3. Remove cover from slow cooker. Shred pork using 2 forks.
4. Stir in thawed stir-fry vegetables. Increase heat setting to High.
5. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
6. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla.
7. Sprinkle with cheese. Serve with sour cream.

Fajitas and tacos may share common Mexican roots, but they're very distinct cornerstones of Tex-Mex cuisine. Fajitas boast sizzling meats and colorful peppers, while tacos offer endless filling options wrapped in a tortilla or nestled into a crunchy shell. Get creative in the kitchen! There are no hard and fast rules when you're trying to get dinner on the table and all the mouths in your house fed. Both fajitas and tacos provide versatile canvases for your culinary exploration, and each comes with its own substitution and evolution possibilities.

Note: Remember to consult your doctor or a registered dietitian if you have specific dietary concerns or restrictions.

The post Fajitas vs. Tacos: Sizzling Tex-Mex Dinner Winners appeared first on Moms Who Think.

Today, we unravel the mysteries surrounding two of Tex-Mex's most beloved culinary treasures: chalupas and tacos. We explore the differences between these scrumptious creations, discover whether they're the same thing (spoiler alert: they're not!), explore if they can be substituted for one another, and even uncover some exciting substitution options for both. Let's get cooking!

Are Chalupas and Tacos the Same Thing?

Let's address the big question right off the bat: Are chalupas and tacos the same thing? No, they are not. They look alike, but the specific requirements for each are distinct and defined. While they both belong to the Tex-Mex family, and the terms are commonly misused, we're going to break down what a dish needs to qualify as each. 

Shape and Size

Tacos are folded tortillas filled with various ingredients and can come in soft or hard-shell variations. The tortillas can also be made from masa corn or flour, and the size isn't specified (though they're usually small enough to hold with a single hand). Chalupas, on the other hand, are deep-fried corn tortillas that form a crispy, boat-like shape, perfect for filling with a medley of toppings. 

Cooking Method

Tacos are often griddled, baked, or pan-toasted to achieve a crispy or soft texture, depending on the type of shell used. Chalupas, however, are exclusively deep-fried until golden and crunchy, creating a unique texture that adds an extra dimension of flavor.

Nutritional Differences: Are Chalupas or Tacos Healthier for You?

Now that we've established that chalupas and tacos are distinct let's explore their nutritional profiles and see how they stack up against each other. 

Chalupas

Due to their deep-fried nature, chalupas tend to be higher in calories and fat than their taco counterparts. However, it's important to note that the toppings and fillings play a significant role in determining the overall nutritional value of the dish. Opting for lean protein, fresh veggies, and lighter toppings can make chalupas a healthier choice despite their deep-fried preparation style. 

Tacos

Tacos offer more versatility in terms of shell options, and if you believe people on the internet, are better when it comes to a wider range of fillings, too. Soft-shell tacos made with whole wheat tortillas or corn tortillas are generally lower in calories and fat than hard-shell tacos. Additionally, choosing lean protein, such as grilled chicken or fish, and loading up on veggies can make tacos a nutritious and well-balanced meal option.

Can You Substitute Chalupas for Tacos, and Vice Versa?

While chalupas and tacos have their own unique qualities, they can still be substituted for one another in certain situations. Let's explore when you can pull off this kind of switcharoo and when it's best to stick to the original recipe.

Substituting Tacos with Chalupas

If you're feeling adventurous and want to introduce a new twist to your taco night, chalupas can step in as a fun alternative. Swap out your regular taco shells for chalupa shells and enjoy the satisfying crunch and unique texture they bring to the table. (Or, if you're a braver home cook than I, you can deep-fry your own taco shells. Just make sure you know how hot oil handles, or you could set your kitchen on fire. Don't ask me how I know.) However you choose to make the trade, be mindful of the differences in cooking methods, flavors, and textures, and adjust the fillings accordingly.

Substituting Chalupas with Tacos

In some cases, you can substitute chalupas with tacos, especially if you're looking for a lighter option or prefer a softer texture. All you have to do is fold your favorite taco fillings into a soft (or hard) tortilla made from either flour or corn and enjoy the flavors without the deep-fried crunch. Keep in mind that the overall taste and texture will vary, but serving tacos is not rocket science, and you can tailor the fillings to suit your family's specific tastes and preferences.

Substitution Options for Chalupas and Tacos

Now that we've covered the possibility of swapping chalupas and tacos in for each other, let's explore other mouthwatering substitution options if neither of these handheld dishes will work for your dinner table.

Chalupa Substitution Options: If you're craving the essence of chalupas but want to switch things up, consider trying:

• Tostadas: Flat, crispy tortillas topped with various ingredients.
• Sopes: Thick, fried tortillas with raised edges, perfect for holding flavorful fillings.
• Nachos: Crispy tortilla chips loaded with toppings and cheese, perfect for sharing and indulging.

Taco Substitution Options: Look, we can't think of a reason we'd ever turn down a taco, but that doesn't mean it can't happen. If you're looking to swap something else in for Taco Tuesday, these options are a good place to start.

• Quesadillas: Cheesy, grilled tortillas stuffed with your favorite fillings.
• Enchiladas: Rolled tortillas filled with meat, cheese, or veggies, topped with sauce and baked.
• Burritos: Large tortillas filled with a delightful mix of ingredients, rolled up and sealed for a satisfying handheld meal.

Best Chalupa Recipes

• Salsa Roja vs. Salsa Verde: Both delectable chalupa toppings!
• Cotija Cheese vs. Queso Fresco: Which cheese reigns supreme?
• Serrano vs. Jalapeno Peppers: Which is spicier?
• Best Chalupas Recipe (Delish)

Best Taco Recipes

Stir-fried Tacos

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• Author: Moms Who Think
• Yield: 8 servings

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Ingredients

1 pound lean ground beef (90% lean)
¼ cup chopped onion
1 can (14½ ounces) stewed tomatoes
1 cup frozen corn
2 Tablespoons chili powder
1 teaspoon sugar
½ teaspoon dried oregano
½ teaspoon salt
⅛ teaspoon pepper
1 cup (4 ounces) shredded reduced fat cheddar cheese
1 medium head iceberg lettuce, shredded
Tortilla chips
1 cup salsa

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Instructions

1. In a nonstick frying pan, cook beef and onion over medium heat until meat is no longer pink. Drain.

2. Drain the juice from the stewed tomatoes into the beef mixture, then dice the tomatoes. Stir in the tomatoes, corn, chili powder, sugar, oregano, salt, and pepper.

3. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.

4. Sprinkle the shredded cheese evenly over the mixture.

5. Place shredded lettuce and a single layer of tortilla chips on each plate; top with taco mixture and 2 Tablespoons salsa.

Nutrition

• Serving Size: 3/4 cup
• Calories: 416
• Sodium: 641mg
• Fat: 18g
• Saturated Fat: 5g
• Carbohydrates: 44g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 38mg

• Tostadas vs. Tacos: The Easiest Weeknight Dinner Winner
• Tacos vs. Burritos: Which is the Better Family Meal?
• Pinto Beans Taco Recipe
• Tater Tot Tacos Recipe

While they may share a Tex-Mex heritage, chalupas and tacos are distinct in shape, cooking method, and taste. Remember, you can experiment with substitutions between the two, but always be mindful of the unique qualities each brings to your table. Grab your tortillas, get creative, and enjoy the incredible flavors that chalupas and tacos have to offer. Happy eating!

The post Chalupa vs Taco: The Next Great American Dinner Trend? appeared first on Moms Who Think.

Today, we explore the differences between two beloved Tex-Mex dishes: sopes and tacos. Sopes and tacos have similar elements, but they're distinct dishes with very unique histories. Uncover the secrets behind making delicious sopes and tacos, discuss their nutritional differences, address the question of whether they are the same thing, explore their substitutability, and discover alternative options for each item.

Are Sopes and Tacos the Same Thing?

Let's clear up any confusion right away. Sopes and tacos may share some similarities, but they are not the same thing. While both are Mexican dishes featuring a tortilla-dough base, they differ in their preparation, shape, and toppings.

Shape and Structure Differences

• Sopes: Sopes are thicker and smaller compared to tacos. They are made with corn masa dough shaped into a small, round disk with raised edges, forming a shallow cup to hold the toppings. Think tartlet shell, but made from masa dough. (They're actually more closely related to tostadas from a structural standpoint.)
• Tacos: Tacos, on the other hand, are typically made with soft or hard-shell tortillas that are folded or rolled to contain the fillings. They can come in various sizes and shapes, such as soft corn tortillas, crispy taco shells, or flour tortillas. (We're corn tortilla aficionados over here.)

Nutritional Differences

When it comes to nutritional qualities, there are a few notable distinctions between sopes and tacos. Here's a breakdown of the key differences you should consider when choosing a meal for your family:

Corn Masa vs. Flour Tortilla

Sopes are traditionally made from corn masa, a dough made from dried corn kernels that have been soaked and cooked in an alkaline solution during a process called nixtamalization. This process enhances the nutritional value and digestibility of corn.

Tacos can be made using corn tortillas or flour tortillas. Corn tortillas tend to be lower in calories and fat, while flour tortillas may offer a slightly higher protein content.

Topping Variations

Sopes: Sopes are often topped with an array of ingredients, including refried beans, shredded meats, cheese, lettuce, salsa, guacamole, and sour cream. These toppings can vary in terms of calorie content, depending on preparation methods and portion sizes. It really comes down to personal preference.

Tacos: These beauties also offer versatile filling options like grilled meats, marinated vegetables, beans, cheese, salsa, and a variety of fresh herbs. The calorie content of tacos can also vary significantly depending on the fillings and portion sizes. Traditional Mexican tacos have a protein, and are topped with raw onion and cilantro

Substitutability and Other Swap Options

Now, the big question: Can you substitute sopes for tacos or vice versa? While each dish has its distinct appeal, they are similar enough that they can be substituted for one another (with some minor modifications). And because they belong to the large, glorious family of Tex-Mex cuisine, you can substitute a bunch of other dishes for either, too. Here's what that could look like: 

Substituting Sopes

If you don't have sopes on hand but crave a similar experience, consider these alternatives:

• Tostadas: These are flat, crispy tortillas that can be topped with various ingredients similar to sopes.
• Mini Tortillas: Use small corn tortillas or even slider-sized buns to create mini versions of this dish. You'll just want to load them up with all of your favorite toppings.

Substituting Tacos

If you're in the mood for tacos but don't have the exact ingredients, fear not! Here are a couple of alternatives to satisfy your taco cravings:

• Lettuce Wraps: Swap out the tortilla for large lettuce leaves, such as romaine or butter lettuce, to create a refreshing and low-carb option.
• Tortilla Bowls: Bake or fry tortillas in the shape of a bowl to create a vessel for your taco fillings. Pro Tip: Use an inverted muffin tin and smaller tortilla rounds to miniaturize this concept. 

History and Origin

Sopes

The origins of sopes can be traced back to pre-Columbian times, when the Aztecs and other indigenous peoples of Mexico would eat small tortillas topped with beans and chili peppers. Over time, sopes evolved to include a wide range of toppings and fillings, reflecting the diverse regional cuisines of Mexico. 

In the United States, sopes have become increasingly popular in recent years. This can be at least partially credited to the continuing growth in popularity of Mexican cuisine. Today, you can find sopes on the menus of many Mexican restaurants across the country, as well as in the homes of countless Mexican-American families. They're one viral #foodtok video away from being an American household staple.

Tacos

Tacos are a beloved dish in both Mexican and American cuisine. The history and origin of tacos can be traced back to the indigenous people of Mexico, who would wrap food in tortillas made from corn. The word “taco” actually comes from the Nahuatl language, which was spoken by the Aztecs.

The dish gained popularity in the United States in the early 20th century, when Mexican immigrants brought their cuisine to the country. Initially, tacos were considered a “street food” and were sold by vendors in Mexican-American neighborhoods. However, as Mexican cuisine gained popularity in the US, tacos became a staple in many restaurants and fast food chains.

Today, tacos are one of the most iconic global cuisines. You can find them all over the world, from fancy restaurants to food trucks. They are incredibly versatile and we encourage you to fill them with a variety of flavors and textures. There are no limits on the components they're capable of highlighting, including beef, chicken, fish, or vegetables. 

Recipes

Honestly, you can't go wrong with either dish. They're both delicious, and even though they're less common, sopes are just as deserving of the love and affection that Americans bring to the table for tacos.

Taco Recipes

Pinto Bean Tacos

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• Author: Moms Who Think
• Yield: Serves 4

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Ingredients

8 taco shells
1 (15 ounce) can pinto beans, rinsed and drained
½ cup reduced-sodium tomato sauce
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
¼ teaspoon dried oregano, crushed
¼ teaspoon ground cumin
1½ cups shredded lettuce
1 medium tomato, chopped
½ cup shredded reduced-fat cheddar cheese

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Instructions

1. Heat taco shells according to package directions.

2. Meanwhile, in a medium saucepan, combine pinto beans, tomato sauce, chili peppers, chili powder, oregano, and cumin. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Mash beans slightly, if desired.

3. Spoon bean mixture into taco shells. Top with lettuce, tomato, and cheese. Serve with salsa, if desired.

Nutrition

• Serving Size: Per serving
• Calories: 276
• Sodium: 585mg
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 15g
• Cholesterol: 10mg

• Tostadas vs. Tacos: The Easiest Weeknight Dinner Winner
• Tacos vs. Burritos: Which is the Better Family Meal?
• Stir-Fried Tacos Recipe
• Tater Tot Tacos Recipe

Sopes Recipes

• Salsa Roja vs. Salsa Verde: Which is Best for Sopes?
• Cotija Cheese vs. Queso Fresco: The Best Tex-Mex Topping 
• Best Sopes Recipe (Delish)

So we now have a clearer understanding of the differences between sopes and tacos. A quick review: While we characterize sopes by their thicker base and cup-like shape, tacos consist of a tortilla wrapped around their fillings. Both offer versatility in their fillings, while sopes' base is always a masa corn mixture, and tacos always use a tortilla of some sort. Remember, these delightful dishes are not interchangeable, but you can explore alternative options like tostadas, mini tortillas, lettuce wraps, or tortilla bowls to satisfy your cravings. So, embark on your own culinary adventures around your family dinner tables, experimenting with the flavors and textures that make Mexican cuisine so vibrant and delicious while ensuring everyone has something to love on their plate. 

The post Sopes vs. Tacos: The Difference Between Two Iconic Dishes appeared first on Moms Who Think.

If you’ve ever visited Louisiana or know a Louisiana native, you’ve likely experienced the joy of delicious Louisiana cooking. One thing about Louisiana no one can contest is that it's home to some flavorful cuisine. While spending time at some of the best restaurants in Louisiana can be an excellent way to experience these unique Cajun and Creole flavors, cooking a Louisiana-inspired meal can be just as much of an adventure. No matter what flavors you’re familiar with, you may have wondered about the difference between two of Louisiana’s most popular dishes–jambalaya vs. gumbo.

While gumbo and jambalaya have many ingredients and flavors in common, the main difference is the use of rice. Gumbo is more of a soup and contains more liquid than jambalaya because it’s served over a bed of rice. On the other hand, when you make jambalaya, you cook the rice into the dish. Gumbo is considered a stew or soup while jambalaya is a take on Spanish paella.

Fans of Cajan and Creole cooking definitely wouldn’t turn down a home-cooked meal that included either of these dishes, but if you want to try your hand at making them yourself, it’s essential to know the difference. Read on to learn more about what makes jambalaya and gumbo unique.

Jambalaya vs Gumbo: What Is the Difference?

It’s difficult to mention Louisiana cooking without bringing up beloved dishes like gumbo and jambalaya. With their unique flavors, signature spices, and even what’s known as the “holy trinity,” these delicious meals are hard to match.

Some people confuse jambalaya and gumbo since they do have similar flavors and ingredients. While they have a lot in common, the main difference between these two meals is the use of rice. Rice is an essential ingredient when cooking both gumbo and jambalaya, but how you use the rice impacts the uniqueness of each dish.

Gumbo is considered more of a soup or a stew, depending on how much liquid you add and your personal preference. No matter what the consistency is, it’s always more liquid than jambalaya. As a type of stew, gumbo is served over rice and the liquid soaks into the rice to give it that signature flavor.

Jambalaya is different because it’s a one-pot dish where the rice is cooked in the same pot. If you’re familiar with paella or West African jollof, you’ll notice some similarities between them and jambalaya. 

The other main difference between gumbo and jambalaya is gumbo contains roux, which is a mixture of flour and fat that’s used to thicken the gumbo. There are also some differences in the ingredients, but they both typically contain what’s known as the “holy trinity” in Cajun cooking, which is simply bell peppers, onion, and celery.

3 Main Differences Between Them

If you have a craving for Louisiana-style cooking, both gumbo and jambalaya will do the trick, but they’re not actually the same dish. Here are the 3 main differences between them:

• Use of rice
  While both jambalaya and gumbo contain rice, the rice is used differently in both dishes. Gumbo is a type of soup or stew served over a bed of rice. Jambalaya is cooked in one pot and the rice is cooked with the meal, making it similar to paella.
• Gumbo starts with a roux
  Unlike jambalaya, the base of gumbo is a roux. Roux is essentially flour and fat mixed together and is often used to thicken soups or stews, like gumbo.
• Different ingredients and seasonings

There are many similarities between the flavors and ingredients in gumbo and jambalaya. However, there are some ingredients you may be more likely to see in jambalaya, like diced ham or hot sauce, that you won’t find in gumbo recipes.

What is Jambalaya?

You can’t visit a place like New Orleans without experiencing some of the most popular local cuisine. If you’re not able to visit NOLA, there are plenty of recipes out there to help you make jambalaya on your own.

Jambalaya is a rice dish that has been a part of Louisiana culture and cuisine since at least the 1800s. The exact origin of this dish is difficult to pin down, but it was first published in cookbooks in New Orleans in 1885. This dish was influenced by numerous cultures, and there’s a distinct Spanish influence since jambalaya is incredibly similar to paella.

While there’s a difference between Creole jambalaya and Cajun jambalaya, all versions of the dish include rice, meat, and vegetables. The most common meats added to jambalaya are chicken and sausage, although there are variations that include a seafood jambalaya made with crawfish, oysters, or shrimp.

What is Gumbo?

Like jambalaya, gumbo is one of the most notable dishes to come out of New Orleans, and there are many variations that contribute to what goes in the dish. Gumbo is a type of stew or soup made with meat and vegetables and served on a bed of rice.

The amount of liquid in the dish can vary, but it’s generally the consistency of a hearty stew. Much like any soup or stew, it requires a type of thickener. Unlike jambalaya, gumbo generally has a base of roux, which is made by mixing flour and fat together. Sometimes other thickeners in used in place of the roux. The most popular alternatives are okra or filé powder, which is a powder made from herbs from the sassafras tree.

Often known as a type of comfort food, gumbo can be made with a variety of meats and vegetables but there’s also a seafood version of gumbo. The meat version generally includes sausage and chicken, along with vegetables and spices. Seafood gumbo might include crawfish or shrimp.

Do Gumbo and Jambalaya Have the Same Ingredients?

Many people confuse gumbo and jambalaya because of the similar nature of the ingredients and spices. It’s difficult to say exactly what each should include considering it depends on who you ask. In Louisiana cuisine, there are both Creole and Cajun influences, and both make different types of gumbo or jambalaya.

One of the main differences between the Creole and Cajun varieties is Creole jambalaya or Creole gumbo will both include tomatoes while Cajun gumbo or jambalaya doesn’t. Additionally, Creole gumbo is more likely to be made with seafood such as shellfish, while Cajun gumbo is more likely to be made with meat such as chicken or sausage.

Most variations of gumbo and jambalaya will have some ingredients in common. First off, they both contain rice even though the rice is cooked separately with gumbo. Additionally, they’ll both contain what’s referred to as the “holy trinity” in Louisiana cooking, which is simply a combination of bell peppers, onions, and celery. 

The seasoning may differ depending on who's making it, but Cajun seasonings are common in both dishes. These seasonings are likely to include paprika and cayenne pepper. The types of meat may also be similar and it’s common to see both chicken and sausage in gumbo and jambalaya.

Which is Healthier: Jambalaya vs Gumbo

While gumbo and jambalaya may not be the best choices if you’re counting calories, the nutritional value of both dishes is something to consider. Gumbo and jambalaya are both high in calories and sodium. Due to the chicken or sausage typically included, they’re also high in protein.

Jambalaya will usually have a higher calorie and fat content than gumbo. It’s also higher in protein and lower in sodium. Additionally, jambalaya has a higher carb count, but the difference there is relatively insignificant.

Gumbo and jambalaya may not be the healthiest dishes, but there are ways to make a healthier version. It may not be authentic Louisiana style, but you can switch out the rice for brown rice or switch out the oil for something with less saturated fat.

Is Gumbo Thicker Than Jambalaya?

Jambalaya doesn’t have any thickeners like the roux used in gumbo. However, jambalaya has less moisture in it because the rice is cooked into the dish. Gumbo is thicker in the sense that the sauce is thickened with roux, okra, or even filé powder. However, there’s less liquid in jambalaya.

While gumbo is meant to be a stew or even a soup, jambalaya is considered a rice dish like paella.

A Quick Comparison of Jambalaya vs. Gumbo

While both jambalaya and gumbo have rice in them, the way that rice is incorporated differs. With jambalaya, the rice is cooked with all of the other ingredients in one pot. Gumbo is served over rice. Another major difference is in the use of a roux; gumbo uses a roux as a base, while jambalaya does not. Finally, jambalaya is often higher in fat and calories, making gumbo the better choice for those watching their diet.

Delicious Louisiana-Inspired Recipes

New Orleans Jambalaya

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• Author: Moms Who Think
• Yield: 4 servings

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Ingredients

1/2 pound boneless skinless chicken breasts, cut into 1 inch pieces
2 large onions, chopped
1 cup chopped green pepper
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
3 garlic cloves, minced
1 Tablespoon canola oil
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1/2 cup water
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked long grain rice

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Instructions

1. In a large saucepan, sauté the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink.

2. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.

3. Reduce heat; cover and simmer for 15 minutes.

4. Add shrimp; simmer 6 to 8 minutes longer or until shrimp turn pink. Stir in rice.

Nutrition

• Serving Size: 3 cups
• Calories: 344
• Sodium: 753mg
• Fat: 6g
• Saturated Fat: 1.5g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 252mg

• Crock Pot Chicken and Sausage Gumbo
• Healthy Chicken Gumbo
• Healthy New Orleans-Inspired Red Beans
• Healthy New Orleans-Inspired Chicken Creole

The image featured at the top of this post is ©from my point of view/Shutterstock.com.

The post Jambalaya vs. Gumbo: 3 Main Differences and Health Comparison appeared first on Moms Who Think.

Crab is considered a delicacy in many parts of the world, especially in areas far from the sea. Crab meat is an excellent source of low-fat protein, and each crab species has certain distinctions in flavor, texture, and cost.

Snow crab and king crab are two of the most common crabs eaten in North America. Both are cold-water species and can be harvested near Alaska, in the North Pacific, and the Bering Sea waters. But snow crab is also sourced from North Atlantic Ocean waters near Maine, Canada, Russia, Greenland, and Norway.

Due to its two harvesting seasons, fresh snow crab is available much of the year. The Alaskan season runs from January to April, while the Canadian season is from April to August. But fresh king crab is only available from October to January during its one harvesting season. Both crabs are readily available frozen, however. Keep reading to learn other differences between snow crab and king crab and discover how to cook and serve each type.

Facts About Snow Crab

We call them snow crabs because their meat is snowy white when cooked, but live snow crabs are ruddy brown with long, skinny legs. Their smooth shells are thin enough that most people can crack them open by hand. Snow crabs usually weigh between 2 and 4 pounds.

A snow crab leg cluster usually has four or more legs; one cluster may be enough for one serving. Snow crab is more affordable than king crab and is sometimes called queen crab. Expect to pay anywhere from $20 to $35 per pound, depending on where you live.

Snow Crab Flavor and Texture

This type of crab tastes like an excellent balance between briny, fishy, and sweet flavors. Snow crab has a delicate, somewhat fibrous texture that shreds easily. Some describe snow crab meat as having a chewy mouthfeel.

How to Cook Snow Crab

Making perfect snow crab is easy by boiling, steaming, or broiling the legs. Most people do not eat meat from the body. Snow crab is tasty eaten on its own or as an ingredient in crab cakes, crab salad, or pasta dishes with crab meat.

Unless you are buying crab fresh off the ship, chances are your crab legs have already been cooked and simply need to be heated before eating. This is because crabs are cooked soon after harvesting and immediately frozen to preserve freshness.

Facts About King Crab

King crabs can sport shells of different colors ranging from bluish-red to brown. Their shells are spiky all over and so thick that you must use a cracking tool to access the meat inside. Their legs are considerably shorter than snow crab legs but thick enough that a single leg provides a whole serving of crab meat.

As their name indicates, King crabs are much bigger and heavier than snow crabs. In fact, the National Oceanic and Atmospheric Administration (NOAA) says they are the largest of commercially harvested crabs. Most grocery store king crabs weigh an average of 6 pounds. But king crabs can grow to massive sizes, weighing over 20 pounds with leg spans over five feet long.

Rich and meaty king crab has a price tag reflecting its superior quality. Expect to pay between $60 and $75 per pound.

King Crab Flavor and Texture

King crab is often said to be the next best thing to lobster. Its meat is rich and sweet, with a tender texture similar to lobster. The meat is firm enough to hold together in one solid piece when removed from the shell.

How to Cook King Crab

King crab is easily prepared via steaming, boiling, baking, or grilling. Like snow crabs, any frozen king crab you buy will likely have been cooked before freezing. It’s important not to overcook crab to maintain its tender texture.

Because of its signature flavor and high cost, it’s almost always served on its own, perhaps with a squeeze of lemon and a dip into melted butter. Unlike snow crabs, the body of king crabs is also edible. In fact, the body may have as much meat as all the legs combined.

In Summary

• Snow crab is considerably more affordable than king crab; unless you happen to be on the wealthier side, king crab is likely not something you can afford to get on a regular basis.
• Snow crab's snowy white meat has a complex taste with briny, fishy, and sweet flavors. King crab is easily comparable to lobster, with its rich and sweet taste that many shellfish fans will find familiar.
• Speaking to its name, king crab is exceptionally large. Snow crabs are on the more manageable side. Definitely only go for a king crab if you're confident you can eat it all!

Snow crab and king crab are two flavorful choices when you’re craving a seafood supper. Their cooking techniques are similar, but you shouldn’t swap king crab for snow crab in recipes. Not only is king crab expensive, but its delicate, complex flavor could also be lost when paired with too many other ingredients.

Try this delicious recipe:

King Crab Stuffed Chicken Breasts

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• Author: Moms Who Think
• Yield: 6 servings

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Ingredients

6 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup king crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 Tablespoons dry bread crumbs
2 Tablespoons reduced fat mayonnaise
1 Tablespoon minced fresh parsley
1 teaspoon Dijon mustard
6 teaspoons marinade for chicken, divided
2 green onions, thinly sliced, divided
3 slices reduced fat Swiss cheese, divided

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Instructions

1. Flatten chicken to ¼ inch thickness; sprinkle with salt and pepper.

2. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken, and half of the onions.

3. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.

4. In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3 qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken.

5. Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5 to 10 minutes longer or until a meat thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.

Nutrition

• Serving Size: 1 stuffed chicken breast half
• Calories: 225
• Sodium: 469mg
• Fat: 7g
• Saturated Fat: 2g
• Carbohydrates: 5g
• Protein: 35g
• Cholesterol: 95mg

Up Next

Dungeness Crab vs. Snow Crab: Taste and Cooking Differences

Side Dishes for Crab Cakes

Crab Dip-Stuffed Mushrooms Recipe

The image featured at the top of this post is ©Nishihama/Shutterstock.com.

The post Snow Crab vs King Crab: Taste and Cooking Differences appeared first on Moms Who Think.

Are you ready to go on an enticing tour through Japan's gastronomic delights? Join us as we explore the wonderful world of sushi, focusing on the four key differences between two popular dishes: Nigiri vs. Sashimi.

The foundations of traditional Japanese cuisine are Nigiri and Sashimi. Both dishes have countless taste combinations to experiment with since they're both versatile and nutritious. In addition to being delicious, they are also appealing to look at. But it's crucial to recognize the differences between the two. Fresh raw fish slices are known as Sashimi, while fresh raw fish slices on top of a ball of sushi rice are known as Nigiri. Nigiri doesn't have rice and may contain fish or another type of meat when served.

Prepare your mind and taste buds as we unveil the enigmas of Nigiri and Sashimi, unraveling the exquisite battle between rice and raw fish and the essence of Japanese culinary skill.

4 Key Differences between Nigiri and Sashimi

Both Nigiri and Sashimi are popular dishes in Japanese cuisine, although they differ in ingredients, presentation, preparation, and manner of consumption. Below are four key differences between Nigiri and Sashimi:

1.      Ingredients

While Sashimi only uses meat or seafood, Nigiri contains both rice and fish/meat as its main ingredients. Nigiri, also known as sushi rice or sticky rice, is a tiny rice ball with a piece of raw fish on top. Sashimi, on the other hand, comes from entirely uncooked fish or seafood and doesn't have either rice or vinegar. Fresh fish usually comes raw or uncooked and finely cut as Sashimi. People frequently use salmon, tuna, halibut, and squid among the various kinds of seafood.

2.      Presentation

Nigiri consists of a small oblong-shaped pile of flavored sushi rice topped with fish, seafood, or other toppings. Sashimi, a dish of thinly sliced raw meat, mainly from fish like salmon or tuna, is eaten by people without rice.

3.      Preparation

Nigirizushi, which translates to “hand-pressed sushi” from the Japanese, is created by shaping flavored rice into a tiny oval form and covering it with raw fish or meat. On the other hand, chefs exquisitely execute everything in the way Sashimi is made, from the exceptional slicing to the careful picking of fish. Sashimi is an integral part of the gastronomic history of Japan and encompasses both the slicing and the visual preparation of the fish. It primarily consists of expertly cut, raw, fresh fish or seafood pieces, creatively sliced into multiple sizes and shapes according to the structure of the food item being displayed. Hira-zukuri, which translates to “rectangular slice,” is the most basic and conventional manner of cutting fish for Sashimi, known for its simplicity.

4.      Eating Technique

You can eat Sashimi, Nigiri sushi, and maki rolls all in just one mouthful. Some people often consume Nigiri or any kind of sushi using their hands. Particularly when eating Nigiri sushi, which consists of a single piece of rice-topped fish or meat sushi. In contrast, people often eat Sashimi using chopsticks. However, you can alternatively consume it by using your hands.

What is Nigiri?

Nigirizushi, which translates to “hand-pressed sushi” from the Japanese, consists of an oval-shaped pile of sushi rice, which is the sour, vinegared sticky rice that gives this sushi its notoriety, with a slice of (often) raw fish on top. Nigiri sushi appears simple to eat, but it is not that simple to prepare. It takes a lot of practice and devotion to properly slice the fish and shape the rice in the right manner. Depending on the type of fish, people prepare Nigiri sushi with raw or partially cooked fish, and then they top it with sauces such as salt, soy sauce, ponzu, wasabi paste, or other ingredients like shiso leaves.

Origin of Nigiri

The invention of Nigiri sushi first occurred in the Kanto area of Japan in the early 1800s. It earned its first name, “Edomae sushi,” from the term “Edomae,” which translates to “in front of Edo” and pertains to the abundance of fish available in Edo Bay at the time. PBS claims that Hanaya Yohei has been linked with the development of Nigiri. Yohei created the first sushi business in the district of Edo, named Ryogoku, in 1824. Yobei's stand became very successful, and in an attempt to serve a large number of buyers rapidly, he created Nigiri sushi, which allows for considerably faster production.

Edomae sushi uses a different preparation technique compared to oshizushi's process, which requires compressing into a container for fermentation. People use raw seafood or fish that has already been pressed and seasoned, and then they combine it with vinegar rice by hand. There was no need for fermentation because of its freshness, which makes the whole process a lot faster, satisfying the demands of many consumers.

Types of Nigiri

• Hotate Nigiri: This is a hand-pressed sushi rice topped with pieces of scallops. They are frequently presented with a sprinkle of sauce or lemon and cut across the middle in order to create a butterfly-like shape.
• Sake Nigiri: Salmon Nigiri consists of a fresh salmon slice placed over pressed vinegar rice. Sake, or salmon in Japanese, is a deliciously sweet and mouthwatering fish high in omega-3 fatty acids and protein. 
• Ebi Nigiri: This dish has butterflied shrimp on top of hand-pressed sushi rice. Typically, ebi is butterflied, skewered, and cooked before being turned into sushi or Sashimi. However, some people usually consume shrimp that are freshly caught and treated carefully.
• Tamago Nigiri: This consists of hand-pressed sushi rice with an omelet slice on top. Tamago Sushi is a favorite among children and is a great alternative for people who don't eat raw fish or meat.
• Unagi Nigiri: This consists of hand-pressed sushi rice with eel slices on top. The unagi eel is thoroughly cooked, typically smoked or grilled, then coated with a rich, sweet soy sauce.

What is Sashimi?

Sashimi is a type of fresh, raw fish that includes fish such as tuna mackerel, mackerel, salmon, hamachi yellow tail, and even shrimp. The classic Japanese dish often complements pickled radish, pickled ginger, wasabi, or soy sauce. Typically, a traditional Japanese meal serves Sashimi as the first course, but it can also be presented as an entrée alongside rice and miso soup.

People most commonly eat seafood as Sashimi, but they can also serve other meats (such as beef, horse, and deer) and foods (such as yuba tofu skin and konnyaku) as Sashimi. How fresh the fish is and how it is cut, laid out, and decorated determine the quality of Sashimi. The fact that no two pieces of fish have the same flavor and that even the same type of fish can have wildly different flavors and textures makes Sashimi a wonderful dish.

Origin of Sashimi

Sashimi, which translates to “pierced body” in Japanese, is a culinary practice of consuming raw fish and pork. Sashimi is a centuries-old classic Japanese cuisine. People initially preserved fish by making it into Sashimi. When sushi originally arrived in Japan during the Edo era (1603–1868), people began consuming raw fish.

Eating fresh, raw fish was a custom prior to the invention of both Sashimi and sushi since the principle of Japanese cuisine aims to honor the natural taste of foods. As a result, consuming sushi and Sashimi has become a staple of Japanese cuisine. Namasu was a popular staple in Japan throughout the Heian era and is the possible origin of Sashimi.

Popular types of Sashimi

• Maguro (tuna): Tuna, or maguro, is a soft yet fatty fish. There are several various slices of maguro available, but Otoro has fatty meat that melts in your mouth. People can consume it on its own, but they more often pair it with dipping sauces made of ingredients like soy, ginger, and wasabi.
• Tai (sea bream): People regard this as one of the best white-bodied fish in Japanese cuisine because of its gentle, delicate flavor. If you're preparing fillets, they make an excellent choice since they have an appealing meaty texture, a fresh taste, and a subtle taste.
• Kanpachi (greater yellowtail/amberjack): Amberjack happens to be one of the most famous dishes on the menu at Japanese restaurants. It is healthy and makes an excellent main dish, particularly if served alongside fresh root vegetables.
• Buri/hamachi (yellowtail or amberjack): Any fish larger than 80 cm is considered Buri, whereas hamachi is the term given to smaller, domesticated Buri in the western part of Japan.
• Shime Saba (cured mackerel): Shime saba is a cured mackerel fillet that works well as a Sashimi and sushi garnish. The rich, meaty taste that comes from the oily flesh pairs beautifully with freshly grated ginger or chopped green onion.

Calories in Nigiri vs. Sashimi: Which is healthier?

Both Nigiri and Sashimi offer beneficial health advantages due to their use of fresh, raw fish as their primary ingredient. These dishes promote weight loss as they are high in nutrients and omega-3 fatty acids.

Despite having higher levels of protein and lacking preservatives or chemicals, people have deemed Sashimi healthier. Nigiri is frequently higher in carbs and fiber than Sashimi, given that it contains rice and other spices, although the nutritional content varies depending on the ingredients used. Sashimi offers a more extensive source of protein and healthy fats since it consists entirely of fresh meat or fish.

The typical calorie count for a single piece of Nigiri sushi ranges from 40 to 65. A single bite of nigiri sushi has 40 calories, 50 calories, or 65 calories. It all depends on what type of nigiri sushi you choose. On the other hand, a typical slice of Sashimi has 30 to 40 calories. Sashimi is a fantastic option if you're trying to cut back on calories.

Which is more expensive?

Both Nigiri and Sashimi are fairly affordable foods. However, Nigiri sushi often costs less than Sashimi. Since Nigiri doesn't contain rice and contains more fish than Sashimi, Sashimi is frequently more costly. Nigiri includes rice, making the customer feel satiated more quickly.

Conclusion

• It's important to remember that Sashimi never contains rice.
• Sashimi can be eaten with just your hands, but it's more common to use chopsticks. Nigiri, on the other hand, is usually eaten with just your hands.
• Sashimi has been around for centuries, while Nigiri has been a part of Japanese cuisine since the 19th century.

Nigiri and Sashimi are both delectable meals that highlight the fundamental qualities of raw fish in Japanese cuisine. Based on the food preparation, experiencing the flavors together might be quite distinct. Given that Sashimi doesn't count as a kind of sushi, it varies greatly from Nigiri. While Sashimi highlights the simplicity and natural flavors of the fish, Nigiri delicately blends the fish with seasoned rice to provide a more diversified variety of flavorful sensations.

Sashimi could be a preferable choice if you want to consume fewer calories, while Nigiri could be a better option if you're searching for a more filling supper, nevertheless.

The next time you're eating these delicious treats, keep in mind that Nigiri and Sashimi are more than simply foods. They are cultural symbols of appreciation for ingredients, professional workmanship, and the never-ending pursuit of culinary excellence.

The image featured at the top of this post is ©Natalia Lisovskaya/Shutterstock.com.

The post Nigiri vs. Sashimi: 4 Key Differences appeared first on Moms Who Think.

Black Rice vs. White Rice: The Ultimate Rice Showdown—Over 50% of the world population gets their daily supply of calories from Rice. There are several types of Rice due to its long history of cultivation and widespread distribution. Black and white Rice are just some of them.

Black Rice and White Rice are relatives of the Oryza sativa (Asian Rice) family; however, they are completely distinct from each other.

In this guide, we'll examine the key differences between white and black Rice, as well as their dietary compositions, preparation techniques, and possible health benefits. Discovering the distinctive qualities that distinguish white Rice from black Rice can help you enhance your meals and improve your health. So, join us on this delectable trip!

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Black vs. White Rice: What is the Difference?

The color is the most obvious distinction between black Rice and White Rice. Black Rice is black, whereas white Rice is white. Both are available in a wide range of forms, such as long-grain, short-grain, glutinous, and sticky variations. However, their differences go beyond their shape and color.

Origin

Since the beginning of time, black Rice has been a staple of Asian cuisine. Many Asian societies regard it as a regal meal hence the name ‘forbidden rice.' Normal people were forbidden to eat this as this was only reserved for the royal family. Black Rice was first discovered in Asia, specifically in China and India, where it was treasured for both its health advantages and valuable significance.

White Rice is simply processed brown Rice. When exposed to air and kept at room temperature, whole-grain Rice or wheat germ oils can go spoil easily. As a result, in the 1800s, Germans developed rice milling equipment that removed the bran and germ from Rice, creating white Rice and prolonging its shelf life.

Glycemic Index

Black Rice's lower glycemic index means that sugar is absorbed into the bloodstream more gradually, lowering blood sugar spikes. On the other hand, due to white Rice's higher glycemic index (GI) and lower nutritional content than black Rice, white Rice may result in a quicker rise in blood sugar levels.

Black Rice has a 42.3 glycemic index, whereas ​​white Rice has a 70 glycemic index. Low GI levels fall within the ranges of 55 and 69, medium GI levels between 56 and 69, and high GI levels between 70 and 79.

Nutrients

Without a doubt, black Rice is more nutrient-dense. Since it has undergone minimum processing, all of the nutrients of the small grains are still present. On the other hand, a significant portion of the micronutrients are lost when they remove the bran to produce white rice.

Black Rice contains more protein than brown or white Rice, making black Rice an excellent choice for muscular building. White Rice offers 6.3 grams of protein per 100 grams, whereas black Rice has 9.1 grams. There is also more protein, fiber, vitamin E, iron, and antioxidants in black Rice.

Taste

The flavor of black Rice is mild and nutty, with a chewy texture comparable to brown Rice, and typically becomes dark purple when cooked. If you prefer white or yellow Rice, you may find black Rice to have a somewhat different flavor. White Rice has a light nutty flavor that tastes more subtle and sweet, and it additionally has a more tender texture.

Texture

Black Rice has a robust and chewy texture. Once cooked, black Rice becomes dense and sticky, but not to the point where it clings together. White Rice, however, has a more subtle taste and a softer, more fluffy feel to it.

Black Rice vs. White Rice: Nutritional Value

Black rice and white rice have different nutritional values. Also known as forbidden rice, black rice contains more beneficial nutrients than white rice. It has antioxidants like anthocyanins, which fight free radicals and lower the risk of chronic diseases such as heart disease and certain cancers. Additionally, black rice has fiber that aids digestion, helps you feel full, and keeps your blood sugar levels stable.

In contrast, white rice goes through a refining process that removes the bran and germ layers, causing a loss of essential nutrients. This process reduces the fiber, vitamins, and minerals in white rice, making it less nutritious than black rice. While white rice provides energy through carbohydrates, it lacks the extra health benefits found in black rice. Therefore, incorporating black rice into your diet can be a healthier choice because it offers a wider range of nutrients that contribute to overall well-being.

To summarize, black rice is superior to white rice in terms of nutritional value. It has higher levels of antioxidants, fiber, and essential vitamins and minerals. Choosing black rice as part of a balanced diet can improve your overall nutrition and contribute to a healthier lifestyle.

What is Black Rice?

A highly uncommon and ancient kind of Rice known as “black rice” or “forbidden rice” has been widely grown in various regions for many years. Purple Rice, forbidden Rice, and Emperor's Rice are some of the other labels for this dark Rice, which has a vivid purple-black color.

Black Rice is thought to have been forbidden for everyone, and only the royalty in ancient China could consume this since it was seen as something peculiar and nutritious. Black Rice comes whole, with its exterior bran layer still visible, preserving the grain's nutrients.

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You may use black Rice to make a number of recipes, either sweet or savory. Due to its slight sweetness, some varieties of this Rice find frequent use in dessert recipes.

Health Benefits of Black Rice

Black Rice was a favorite of Chinese emperors as a tonic as it was also well-known for its benefits for the body. Below are just some of its outstanding health benefits:

• Black Rice has a higher vitamin and fiber level than white Rice, which is why consuming it regularly can help you lose weight.
• Adults can get great energy from it as well. Out of all the rice kinds, black Rice provides the most antioxidants. It is especially high in anthocyanins, a potent antioxidant with anti-inflammatory qualities.
• Antioxidants and substances from plants (phytochemicals) can increase the sensitivity of the body to insulin. It reduces blood sugar levels and inhibits the rate of absorption of sugar by your body.

Black Rice Varieties

Black Rice comes in a wide range of varieties. Here is an overview of the most commonly used rice varieties.

• Chinese black Rice: Chinese black Rice, consumed as juk (congee or porridge), is farmed in Zhejiang Province in eastern China. It is firm and cooks more quickly than brown Rice.
• Thai Black Sticky Rice: Thai Black Sticky Rice is a form of glutinous whole grain rice that serves a purpose in Thailand and several other Southeast Asian countries for making desserts.
• Black Japonica rice: Black Japonica rice is a combination of short-grain black Rice and medium-grain mahogany rice. Black Japonica rice is an excellent choice for rice salads because it has a slightly nutty flavor, a flavor similar to a mushroom, and a faint, mild heat to it.

What is White Rice?

White Rice is among the most popular Rice in Asian families. It is also mainly eaten in many regions across the globe. It's inexpensive, filling, and features a subtle taste. This Rice is the least nutritious among all the rice kinds in terms of protein, dietary fiber, and antioxidants. Compared to black Rice, which has undergone minimum processing, it is much higher in carbohydrates. This is due to a process called milling that excludes the husk, bran, and germ from white Rice.

Health Benefits of White Rice

While black Rice contains more fiber and has an enviable track record for being healthy, white Rice may still be an integral part of a well-balanced and nutrient-rich diet. After being cooked and cooled, Rice has more resistant starch. Research has shown that more resistant starch can create certain fatty acids that aid in maintaining a healthy colon.

White Rice is an excellent choice for athletes or anybody participating in more extensive exercise or sport who needs a rapid source of energy. Its ability to provide energy is closely linked to its iron and B vitamins content. White Rice also has magnesium, which has been linked to better sleep.

White Rice Varieties

With all the white rice varieties in the market, we compiled some of the most common ones you will see in the market:

• Jasmine rice: Long-grain, fragrant jasmine rice is a staple ingredient in Southeast Asian cuisine. The long-grain, fragrant Rice known as jasmine is mostly farmed in Thailand and is a favorite side dish for curry dishes, casseroles, and soups. One of the most often-used types of white Rice in America is jasmine.
• Basmati rice: Basmati rice is quite adaptable and may be made with aromatic herbs and oil to go with curries and roasted meats. Basmati rice has a nuttier, flowery, and somewhat spicy flavor when compared to a few other types of Rice.
• Arborio rice: Short-grain Rice, called arborio, has a major role in the traditional making of risotto. Because of the abundance of amylopectin starch in arborio rice, risotto has a creamy consistency.

Is Black Rice Better for Losing Weight?

Because of its lower calorie content compared to white Rice, black Rice is more diet-friendly. As a result of its substantial amount of fiber, it boosts metabolism and the release of stored fat in the body.

Which is More Expensive?

Black Rice is more nutritious than white and brown Rice, but it is harder to get your hands on this and costs a little higher. To guarantee optimum development, it needs specific soil conditions, an appropriate amount of water, and regular upkeep. Contrary to normal rice types, the cultivation procedure in black Rice requires more effort and time, which raises the cost of the manufacturing process.

Conclusion

• Since black rice has a lower glycemic index than white rice, it's ideal for diabetics or those at risk of diabetes.
• Black rice is full of nutrients compared to white rice, making it a healthier choice for anyone.
• Both black and white rice have mild, nutty tastes, but white rice tends to be subtler and sweeter.

Black Rice reigns supreme with its alluring color, high antioxidants, and outstanding fiber content, providing more than just a meal but a nutritious masterpiece.

Although white Rice may be popular and versatile, black Rice has greater health advantages. Also, white Rice has a higher GI index than black Rice. Given this, black Rice is far healthier for those with diabetes than white Rice.

Ultimately, accessibility, taste preferences, dietary goals, and costs are just a couple of factors that may play a role in your choice. So when deciding between the two, it still depends on you whether you want to try other types of Rice or not.

This recipe is a great one to try if you find yourself craving some rice:

Sweet and Sour Pork Over Rice

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• Yield: Serves 4

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Ingredients

1 tablespoon dry sherry
¼ teaspoon pepper
2 tablespoons low-sodium soy sauce, divided
1½ teaspoons sugar, divided
1 pound (1-inch thick) boneless pork loin chops, trimmed of any fat and cut into 1-inch cubes
1½ cups brown rice
3 cups chicken stock
20 ounce can pineapple chunks packed in juice, drained, 2 tablespoons pineapple juice reserved
1 tablespoon ketchup
½ teaspoon white vinegar
3 tablespoons canola oil, divided
1 red onion, peeled, trimmed, and cut into 1-inch cubes
1 red bell pepper, stemmed, seeded, and cut into 1-inch cubes
1 green bell pepper, stemmed, seeded, and cut into 1-inch cubes

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Instructions

1. Combine sherry, pepper, 1 tablespoon of the soy sauce, and ½ teaspoon of the sugar in a medium bowl. Add pork and gently toss until well coated. Let marinate in the refrigerator.

2. In a saucepan, bring the stock to a boil and add rice. Cover with a lid and let simmer for 20 to 30 minutes. Using a fork, fluff the grains and serve on 4 plates.

3. Meanwhile, stir together pineapple juice, ketchup, vinegar, remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined. Set aside.

4. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. Transfer to a bowl.

5. Heat another tablespoon oil in the same skillet over medium-high heat until hot but not smoking. Add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. Add to onions.

6. Heat remaining tablespoon oil in the same skillet over medium-high heat, until hot but not smoking. Add the pork cubes, arranging in a single layer. Cook, undisturbed, until a golden brown crust forms on the bottom, about 1½ minutes. Turn the cubes over and cook until a golden brown crust forms on the other side, about 1½ minutes. Return the onion and peppers to the pan and toss to combine. Add pineapples and pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. Serve immediately over rice.

Nutrition

• Serving Size: Per serving
• Calories: 501
• Sodium: 651mg
• Fat: 18g
• Carbohydrates: 49g
• Protein: 38g

The post Black Rice vs. White Rice: The Flavorful Battle of Nutritional and Culinary Delights appeared first on Moms Who Think.

One of the most interesting things about swai fish is that it's known as an iridescent shark. While it's not technically a shark, it is a species of shark catfish.

When compared to tilapia, sawi fish stands alone with its unique benefits. They are both considered great kinds of fish to eat, offering numerous health benefits and various ways to eat them. However, swai vs. tilapia have differences that will help you decide which is better to consume for dinner.

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Swai fish are native to the Mekong River, which is located in Asia. Specifically, Swai fish is most produced in fish farms in Vietnam, while Tilapia is found worldwide in lakes, rivers, and ponds. Both fish offer numerous health benefits with omega-3 fatty acids and protein.

This guide will teach you more about what separates swai and tilapia. You'll see the diverse types of meals you can make, what health benefits they offer, and their origin.

The Unique Differences Between Swai and Tilapia

Swai is unique in that it comes from a central location – the Mekong River in Asia. The swai fish also has special names, such as “Asian catfish.” Another interesting fact about the swai fish is that it's a relative of the American catfish. And as already mentioned, swai fish also has a shark name, but it's not considered a shark.

Regarding diet, swai fish are known for eating anything and everything. They will eat plants and smaller fish. They are also freshwater fish and are often found in Vietmaniese rivers. And they can live up to 10 years. Much different than Swai, Tilapia reside on the other side of the world. While they originated in Africa, they are now found worldwide, where they live up to 10 years. They are also freshwater fish found in lakes and rivers.

Regarding culinary, swai and tilapia offer different health benefits

and tastes depending on your preferences. By looking at both, you'll see which is your better choice.

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The Nutritional Value of Swai vs. Tilapia

A lot of fish offer tremendous health benefits like omega-3 fatty acids, protein, and more. Swai and tilapia are no different.

While swai isn't the most nutritional species of fish, it does offer a moderate of nutrition. For instance, it offers minimal protein and omega-3 fat. One of the main benefits of eating swai is selenium, which helps minimize the cause of cancer. It also offers niacin and vitamin B12.

Tilapia also improves your overall health. Packed with protein and omega-3 fatty acids, tilapia also has some of the best nutrients compared to swai fish. Depending on how you cook it, tilapia can help with lowering your anxiety. It can also improve your mood. Other nutrients that tilapia has are magnesium and potassium, which helps your muscles contract.

Different Ways to Eat Swai vs. Tilapia

With so much nutritional value, you're bound to find some of the best-tasting recipes with swai and tilapia that also offer exceptional health benefits. For example, you'll find grilled, seasoned, and baked swai recipes. You'll also find tilapia recipes that offer different textures and complement other foods.

Swai fish has a sweet and mild taste. It's also flakey. And it goes well with a variety of sauces. Here are some of the best recipes to consider when with swai:

• Lemon butter swai fish
• Grilled swai fish
• Oven-baked swai fish
• Baked parmesan swai fish

Tilapia also has a flaky texture. Tilapia is not naturally sweet, although adding a sweeter sauce can give the fish some added flavor. Like swai fish, a variety of meals can be cooked. Here are some of the best meals to make with tilapia:

Baked Fish

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• Author: Moms Who Think
• Total Time: 45 minutes

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Ingredients

• 2 pounds tilapia, your choice
• 10 3/4 ounce can cream of mushroom soup
• 1 1/4 cups sour cream, or plain yogurt
• 1/2 cup buttered crumbs, or cracker crumbs
• 1 tablespoon poppy seeds

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Instructions

1. Put fish in greased 2-quart casserole dish.
2. In a small bowl, mix soup and sour cream. Pour over fish.
3. Add poppy seeds to crumbs. Sprinkle on top.
4. Cover. Bake at 425°F for 30 minutes, or just until fish flakes easily.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Tilapia fish tacos
• Tilapia soup
• Parmesan crusted tilapia
• Easy blackened tilapia

There's no wrong choice between tilapia and swai fish. They each offer unique tastes, health benefits, and different ways of cooking.

Choose Your Preference

• While Swai is thought to be shark meat it is not but instead a type of catfish.
• Tilapia has a very light flavor making it perfect for any type of dish.
• Tilapia has more nutrients than Swai.

Swai vs. tilapia is a difficult choice, especially if you love the taste of both. This guide gives you all the information you need to know to make an informed decision. The choice comes down to what you enjoy more. It depends on how you like to cook, if you're looking for fish with more health benefits, or if you want sweeter vs. nonsweet fish. Whatever choice you make, either fish is sure to taste good.

The post Swai vs. Tilapia: What You Should Know Before Eating appeared first on Moms Who Think.

Today, we're diving into the wonderful world of wraps and burritos. These handheld delights have become staples in many households — mine included — providing quick, convenient, and satisfying meals. But is a burrito simply a wrap in disguise? Are wraps and burritos the same thing? Can you substitute one for the other? Grab your favorite tortillas because we're getting into the delicious details of each of these handheld dishes. 

Are Wraps and Burritos the Same Thing?

At first glance, wraps and burritos may appear similar, but they have some distinct characteristics that set them apart. Most notably, burritos are an iconic Tex-Mex dish with specific components that are signature to the Mexican-American culinary formula. Wraps, on the other hand, are more loosely defined as anything assembled and then folded into a “wrapper” that you can eat. 

Wraps

Easy to conceptualize, wraps are typically made with thin and pliable flatbreads of some sort, including tortillas, lavash, or even lettuce leaves in modern “healthier” circles. Wraps have roots in various global cuisines, including Mexican, Middle Eastern, and Mediterranean culinary cultures. The beauty of wraps lies in their versatility, as they can be filled with an endless array of ingredients, from meats and vegetables to spreads and dressings.

For busy parents, wraps offer one thing that burritos tend to miss: portability. Wraps are typically wholly contained inside the wrapper ingredient. If you wrap your wrap in wax or parchment paper and foil 

Burritos

Burritos, on the other hand, are a specific type of wrap that originated in Mexico. They are made using flour tortillas and are traditionally filled with ingredients like beans, rice, meat (such as beef, chicken, or pork), cheese, salsa, and guacamole. Burritos are typically larger and heartier than wraps, packing a flavor punch that satisfies cravings.

Nutritional Differences: Wraps vs. Burritos

When it comes to nutrition, wraps, and burritos can vary depending on the fillings and preparation methods. However, let's take a closer look at the general differences.

Nutrition and Wraps

Wraps have the advantage of being endlessly customizable and adaptable to various dietary preferences. Without the mandate that they align with a specific regional cuisine, they give you a lot more freedom to tailor them to the preferences and nutritional needs of your family. By selecting nutrient-rich fillings like lean proteins, colorful vegetables, and healthy spreads, wraps can be a fantastic source of vitamins, minerals, and fiber. Opting for whole-grain tortillas further boosts their nutritional value. Now, it's important not to get too heavy-handed with the cheeses or dressings. Moderation with those calorie-dense (but not necessarily nutrient-dense) components is a must. 

Nutrition and Burritos

Burritos operate in a much narrower lane when it comes to their ingredients. For this reason, their nutritional values tend to stay relatively high — burritos famously contain both beans and cheeses, not to mention sauces. This means that while they provide a substantial amount of protein, fiber, and carbohydrates, they can also be higher in calories, saturated fat, and sodium compared to wraps. You can solve this issue by choosing leaner meats, incorporating more vegetables, and moderating portion sizes in order to make a healthier burrito.

Can Wraps and Burritos Be Substituted for Each Other?

A burrito is a type of wrap, but not all wraps are burritos. While wraps and burritos share similar construction and ingredient ratios, they have distinct flavors and origins. If you're playing fast and loose with the language, you could call anything a fill-in-the-blank burrito, but without the signature Tex-Mex ingredient combination, you're walking a fine line semantically. 

Wraps as a Burrito Alternative

If you're craving the convenience of a burrito but want a lighter option, wraps can be a great alternative. Their flexible nature allows you to recreate burrito-inspired fillings, such as black beans, grilled chicken, salsa, and avocado, within a wrap. 

Consider flavor profiles, incorporating fresh ingredients and balancing out the essence of a heavier burrito dish with nods to Mexican-American culinary staples. A squeeze from a fresh lime wedge and a sprinkle of minced cilantro will take a lightened-up faux-rito and lend it some Tex-Mex authenticity. Don't forget to choose appropriate dressings or sauces to enhance the experience. Never underestimate the power of salsa roja or salsa verde in transporting you directly south of the border. 

Burritos as a Wrap Alternative

On the flip side, if you're in the mood for a heartier and more substantial meal, burritos can serve as an alternative to wraps. Technically, burritos are a subset of wraps, with a larger portion size (typically) and specific flavor and ingredient requirements. If you want the flavors of a burrito but the convenience of eating a wrap, the translation is really straightforward.

First, modify your portion size so that you can comfortably tuck the burrito fillings into the tortilla you're using. Wraps are appealing because they're easy to eat on the go, whereas burritos can get overstuffed and messy. Scaling back the quantity of stuff stuffed inside goes a long way to finding a happy medium. Then, take any messy components — looking at you, sauces — and use them as dips instead of fillings. This will prevent any sogging and spillage because your burrito won't baste itself into a state of structural collapse. 

Substitution Options and Variations:

Apart from swapping wraps and burritos with one another, there are a lot of options in terms of personalizing and optimizing both dishes.

Lettuce Wraps

For a low-carb or gluten-free alternative, try using large lettuce leaves as a wrap substitute. Fill them with all your favorite wrap or burrito fillings and use your favorite dressing or dipping sauce to brighten the whole meal up. Pro-tip, use a variety like iceberg or romaine lettuce that has good pliability and isn't too prone to tearing. We personally also love butter lettuce as a wrap substitute, and it offers a better nutritional profile than some of the water-heavy varieties. 

Dark, Leafy Green Wraps

Collard greens or green cabbage provide a sturdy and nutritious alternative to tortillas. Blanched or steamed collard green leaves make a delicious and sturdy wrap to encase flavorful fillings such as hummus, roasted vegetables, and quinoa. Because steaming the leaves helps them behave more like a tortilla, these are ideal, especially if you're trying to stuff or over-stuff them, like when making burritos. 

Whole-Grain Tortillas

Choosing whole-grain tortillas for both wraps and burritos adds an extra nutritional boost because you're getting the parts of the wheat that your body actually needs. The higher fiber content keeps you feeling satisfied for longer and supports digestive health. And a whole-grain tortilla boasts a nuttier, more savory flavor profile, which is a great counter-flavor to the spice, heat, and bold flavors signature in the iconic burrito.

Best Burrito Recipes

Veggie-filled Turkey Burrito

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Ingredients

2 tablespoons canola oil
1 onion, halved, thinly sliced
1 pound lean ground turkey breast
Salt and pepper, to taste
3 cups shredded carrots
1 cup golden raisins
1 (15 ounce) can tomato sauce
1 teaspoon rubbed dried sage
1 teaspoon ground cinnamon
3 tablespoons finely chopped fresh parsley
1 (15 ounce) can lima beans, rinsed and drained
1½ cups crumbled queso blanco cheese
10 whole wheat flour tortillas

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Instructions

1. Heat oil in a large pot over medium-high heat. Cook onion and ground turkey, stirring often, for 5 to 6 minutes or until turkey is browned and onion is softened. Season with salt and pepper.

2. Stir in shredded carrots and cook, stirring often, for 3 minutes.

3. Add raisins, tomato sauce, sage, cinnamon, parsley, and lima beans, stirring to combine. Cook for 2 minutes and then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.

4. Divide turkey mixture among tortillas and sprinkle with cheese. Fold tortilla ends over and roll burrito-style. Serve immediately.

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• The 26 Best Ways to Make a Burrito (Delish)

Best Wrap Recipes

• Corn vs. Flour Tortillas
• Chicken Cutlets vs. Chicken Breast
• 29 Sandwich Wraps Perfect for Packing (Taste of Home)

Takeaways

While both are typically made with tortillas, wraps, and burritos contrast in many ways. Let's take a look at how they differ:

• Burritos tend to be higher in calories due to the addition of cheese, sour cream, and other ingredients. Wraps, on the other hand, are associated with a healthier meal.
• While wraps are recognized worldwide (in different variations), burritos are more of a Mexican cuisine.
• There are countless ways to fill a wrap, depending on the meal. On the other hand, burritos consist of somewhat limited ingredients to stay true to its Tex-Mex roots.

Wraps and burritos may share a vibe, but they're both delicious and delightful. Wraps offer flexibility, portability, and a world of culinary possibilities, while burritos deliver bold flavors and hearty satisfaction. By understanding the nutritional differences and exploring substitution options, you can create a diverse range of meals that each suit the specific needs and preferences of the people at your table. Whether you're in the mood for a light and refreshing wrap or a robust and flavorful burrito, the only thing that limits you is your imagination! (And whatever you have in the pantry.)

The post Wraps vs. Burritos: Unwrapping the Delicious Differences appeared first on Moms Who Think.

Welcome to another culinary adventure in the food world! Today, we will dive deep into the delicious debate between two beloved dishes: pizza and tacos. These iconic foods have captured the hearts (and taste buds) of family diners worldwide. Join me as we explore the similarities and differences between pizza and tacos, including their nutritional profiles, whether they can be considered the same thing, if they can be substituted for one another, and other creative substitution options for each item.

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Pizza vs. Tacos: What are the Differences?

This might seem like a straightforward answer: pizza is pizza and tacos are tacos. But if you look at the formulaic breakdown of the two, they have a fair amount in common. They both have a grain-based dough that you cook for a foundation. You add a tomato-based sauce to each. They both typically include cheese, greens, and protein of some sort as toppings. 

Pizza's dough is usually wheat-flour based, and whether you decide to go thin and crispy or deep and pillowy for the crust, the base is a longer-ferment yeasted dough. There's less versatility in the flavor profile of pizza sauce, with a lightly cooked pureed tomato base and traditional Mediterranean aromatics, herbs, and spices: garlic, parsley, oregano, thyme, and basil. You do have the option to load your pizza up with anything that makes your hungry little heart happy. This is especially true in American pizza culture, where anything from pineapple and ham to buffalo chicken and blue cheese are acceptable as pizza toppings.

Tacos, on the other hand, use Latin American flavors: hot peppers, onions, garlic, uncooked tomatoes, cilantro, and more. The tortillas that are used as the base are either flour or corn-based, and we personally prefer the smaller, more toothsome corn tortilla shells. Traditional Mexican tacos are filled with seasoned protein, cilantro, and white onions. There is commonly an element of heat — specifically in the form of a salsa or hot sauce elevated by the addition of a spicy pepper of some sort. Hot peppers originated in Latin America, where these flavor profiles also have their roots. 

How Are Pizza and Tacos Different Nutritionally?

When it comes to nutrition, it's essential to make informed choices to keep ourselves and our families healthy. Let's take a closer look at the nutritional differences between pizza and tacos. Both dishes get a bit of a bad reputation in the nutrition department, but there are easy ways to maximize their health benefits. 

What is the Nutritional Value of Pizza?

Pizza, oh pizza, a scrumptious combination of dough, sauce, cheese, and infinite toppings. While it's undeniably delicious, it can also be a bit heavier in terms of calories and fat, and leans heavily into the carbohydrate macronutrient group. However, the beauty of pizza lies in its versatility. Opting for thin crust, whole wheat dough, and adding veggies as toppings can help make it a more balanced choice. You do get calcium from the dairy-based cheese toppings, and if you do load up with herbs and vegetables, you can end up with a very nutrient-dense dish. You can add healthy fat to the mix by drizzling olive oil over the top of your favorite slice, and if you enjoy spicy heat, you can sprinkle with crushed red pepper flakes, which align nicely with the inherent Italian flavors of pizza. 

What is the Nutritional Value of Tacos?

Tacos, on the other hand, offer a lighter alternative, especially when prepared with lean proteins like grilled chicken, fish, or beans. The use of fresh vegetables, herbs, and spices in tacos adds a burst of flavor without the need for excess fat or calories. Corn tortillas, commonly used for tacos, contain less gluten and are lower in calories than flour tortillas.

Are Tacos and Pizza the Same Thing?

While pizza and tacos share some similarities, they are distinct culinary creations that delight our palates in different ways. Here's why they can't be considered the same thing:

Dough vs. Tortillas

Pizza features a yeasted dough that is rolled out and baked, resulting in a crispy yet chewy base. On the other hand, tacos traditionally use corn or flour tortillas, which are warm, soft, and foldable. The textures and flavors of these two bases are quite different, offering unique dining experiences.

Toppings and Fillings

Pizza toppings typically include sauce, cheese, meats, vegetables, and various herbs and spices. It's a customizable canvas where you can experiment with endless flavor combinations. Tacos, however, rely on fillings such as seasoned meats, beans, cheese, salsa, guacamole, and toppings like lettuce, tomatoes, and onions. The interplay of textures and layers creates a delightful symphony of taste.

Can Pizza and Tacos Be Substituted for One Another? 

Look, we're not going to pretend that pizza and tacos are even remotely close to being the same thing. But if your family is demanding one and all you have are ingredients for the other, we can help you spin up a dish that will, at the very least, technically qualify… And we all know that sometimes getting everyone fed means finding a good loophole and jumping on a technicality:

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Pizza as a Taco Substitute

Craving the flavors of tacos but only having pizza ingredients on hand? You can certainly get creative! Transform a pizza into a taco-inspired delight by using Mexican-style toppings like seasoned ground beef or chicken, salsa, guacamole, and shredded cheese. Roll the pizza into a cylinder shape, slice it, and voilà—pizza tacos!v

Tacos as a Pizza Substitute

If you're in the mood for pizza but happen to have taco ingredients readily available, you can put a delicious twist on your pizza night. Start with a pre-baked pizza crust or pizza dough (which you can find in most supermarket bakery coolers). Spread a layer of refried beans or taco sauce as the base, and top it off with seasoned taco meat, diced tomatoes, shredded lettuce, and Mexican cheese. Bake until the cheese is bubbly and golden, and you'll have a taco-inspired pizza to satisfy your cravings. Finish it off with crema, salsa roja or salsa verde, and queso fresco or cotija cheese. 

More Creative Substitutions for Pizza and Tacos

Sometimes you don't have everything handy to lean into these authentic dishes. Sometimes, you don't have the 12-hour window to prep pizza dough from scratch. Sometimes, you just need your family to eat what you have in the pantry without giving you too hard a time (and sometimes, that comes down to marketing). The good news is that with a little creative thinking and some loose application of the English Language, you can turn anything into a taco or a pizza, instantly making it more appealing to tiny humans who insist that either dish is the only thing they like to eat. (If you ever see me loose in the wild, ask me about Breakfast Ice Cream.)

Pizza Substitutions

• Flatbreads: Swap the traditional pizza dough for a healthier alternative like whole wheat flatbreads or naan bread to create delicious, thin-crust pizzas. We love the textural element that a flatbread brings to the table — who doesn't like a good crunch with a melty cheesy topping?
• Cauliflower Crust: For a low-carb option, try a cauliflower crust. It's gluten-free, lighter in calories, and still delivers a satisfying crunch. Because cauliflower is so neutral in flavor and high in fiber, you're actually checking a lot more nutritional boxes than you'd imagine. Plus, cauliflower is a blank slate in terms of adopting other aromas and flavors. You can optimize your kids' receptivity to it by loading it up with whatever flavors they prefer. In my house, it's granulated toasted garlic, granulated toasted onion, salt, fresh cracked pepper, and Paprika because my eight-year-old “eats with her eyes” first. 
• Pizza Tacos: We're not trying to get too meta here, but if what you have on hand are the toppings for pizza and a stack of tortillas, you can hybridize these two dishes into something that your kids will very likely demand on repeat. Now, if we're being technical, what I'm recommending is actually either a Pizza Tostada or a Pizza Quesadilla. Either way, load up the tortilla, toast it until crispy, and revel in your own brilliance as you watch little minds be blown at the sheer magic of your ingenuity. Happy crunchy noises all around. 

Taco Substitutions

• Lettuce Wraps: Replace tortillas with large lettuce leaves, such as romaine or iceberg, for a refreshing and low-carb option. You can also use large green cabbage leaves if you want something with a more toothsome texture, or venture into the dark leafy green space with lacinato (dinosaur) kale or Swiss chard. 
• Portobello Mushrooms: Grilled portobello mushrooms make an excellent taco filling for a vegetarian or vegan twist. Their meaty texture and earthy flavor provide a delightful alternative. If you want to use them instead of tortillas, you can scrape out the gills to remove excess moisture and load them up with taco accouterments. 
• Taco Lifestyle Bowl: A lifestyle bowl by any other name is arguably a salad. But if you have all the makings of a Tex Mex food-stravaganza minus the tortillas, there is nothing stopping you from piling the lettuce, tomatoes, avocado, onions, protein, beans, and rice into a giant bowl and dressing it with salsa, guacamole, and queso. In fact, taco lifestyle bowls are a favorite lunch because of their portability, flexibility, and versatility. (This is especially true when the only thing left in the fridge after Taco Tuesday are taco component leftovers, and I am running late out the door.)

Best Taco Recipes

• Taco Stuffed Baked Potato
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• Taco Pizza

Best Pizza Recipes

Pepperoni Pizza Supreme

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• Author: Moms Who Think
• Yield: 6 slices

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Ingredients

1 prebaked 12 inch thin pizza crust
1 can (8 ounces) pizza sauce
1 Tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ cup sliced fresh mushrooms
½ cup chopped fresh broccoli florets
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
½ cup shredded reduced fat cheddar cheese
38 slices turkey pepperoni
1 cup (4 ounces) shredded part skim mozzarella cheese

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Instructions

1. Place crust on an ungreased baking sheet. Spread with pizza sauce; sprinkle with the Parmesan cheese, Italian seasoning and garlic powder. Top with the mushrooms, broccoli and peppers.

2. Sprinkle with cheddar cheese. Top with pepperoni and mozzarella cheese. Bake at 400° for 14 to 18 minutes or until vegetables are crisp and tender and cheese is melted.

Nutrition

• Serving Size: One slice
• Calories: 244
• Sodium: 698mg
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 28mg

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Conclusion

• Pizza and tacos differ in terms of their traditional flavors; however, both are usually highly customizable. A variety of toppings can go on each!
• The dough for pizza is almost always wheat-based, unless it's a gluten-free dough. Taco tortillas can be made of either flour or corn.
• Pizza is known for being a fairly unhealthy food in its traditional form; tacos are definitely the healthier choice for most.

You can't beat pizza or tacos when it comes to filling up half-pint plates with food they'll love. Both have nutritional benefits that your family will enjoy. Next time you choose between pizza or tacos, remember that both are incredibly versatile. They each allow for endless creativity in the kitchen. Embrace the flavors, explore substitutions, and savor each delicious bite!

The post Pizza vs. Tacos: The Ultimate Family Dinner Showdown appeared first on Moms Who Think.