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Every year, I try to make a guess at new food trends. This year I’m having trouble.

Honestly, I’m sick of trends. Anyone else feel the same way?

I’m feeling a pull towards simple traditional all American foods. Maybe even a little basic or boring foods. Too many flavors and restrictions have dominated the food world. Keto diets, gluten free, and weird spice this and that.

Don’t get me wrong, I like trying new flavors and tastes—just not with every meal. I tried many new foods and gadgets this year. Some interesting ones were: cauliflower tacos, hemp seeds, and fake or lab grown meat, Insta Pot, and Air Fryers. 

Sometimes, I even wonder if my kids will know what kinds of foods I grew up eating. When I was young my mother made mashed potatoes at least twice a week. We had roasted vegetables, roasted meat, fresh baked breads, and stews often. Those foods now seem rare or labeled as bad for you. 

The pendulum swings too far. I realize we were leaning towards an unhealthy trend as a nation. We ate too many processed foods, too much sugary treats and drinks. We need to make some better choices, but throwing everything out the window is not a good idea either. There are some good wholesome American classics. Think farm to table. 

Both my grandparents lived into their late 80 and early 90s eating basic foods. They ate lots of vegetables and farm grown meats. That sounds good to me. 

They ate beef, chicken, and potatoes, corn, all things wheat, but they did not eat a ton of sugar or processed foods. 

Both my mother and my grandmother cooked from scratch. They cooked good nutritious meals. Plus, we ate together most meals. Life was simpler back then. 

In my own way, I’m making a food trend prediction. I predict people will be going back to the basics. Eating simpler meals—together. I think we will see more roasted meats with veggies—simply spiced or flavored. 

I know you’ll enjoy this roasted chicken recipe. It has been a family favorite for years. 

Serve it with some fresh baked bread and corn. You can thank me later. 

Simple Roasted Chicken and Veggies

1 whole chicken

1 onion slider into quarters.                      

4 potatoes, sliced I half

6 carrots, peeled and sliced in half

Seasoned salt


Preheat oven to 350 degrees. 

Rinse and pat chicken dry with a paper towel. Literally salt chicken with the seasoned salt. 

Place chicken in a large Dutch oven. Place vegetables along the sides of the chicken. Cover tightly with tinfoil and cover with Dutch oven cover on top of tinfoil to create a seal. 

Bake chicken for 1 1/2 hours. Uncover chicken and bake for another 30 minutes until top is golden brown. Remove from oven and let chicken sit in the juices for 5 minutes. 

Plate chicken and surround with vegetables. Pour any extra liquid from the roasted chicken into a serving bowl. Serve with chicken and vegetables.

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes at or email her at


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