"Food ways" is an expression that dates back to 1946. It refers to the eating habits and culinary practices of a people, region, or historical period. This blog shares finds for foodies and food lovers - curated content from around the web, sharing the ways we all like to enjoy our food! Food history, recipe sharing, and all things food-related. This foodie blog is aimed at newbie cooks or beginners. But everyone is welcome! (https://eesfoodiejournal.blogspot.com/)
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A rotisserie chicken is one of the most underrated grocery store power moves. For about five bucks ($5), you walk out with a fully cooked, perfectly seasoned bird that can turn into dinner for the whole family—and leftovers that actually get eaten. Pair that with a handful of smart, flavorful rotisserie chicken recipes, and suddenly you’ve got a weeknight win that doesn’t require hovering over a stove.
At our local grocery store here in Austin, Texas, that $5 chicken becomes everything from comforting soups to quick tacos to hearty casseroles. The beauty is in the simplicity: shred it, and let it shine. And if you want inspiration, Delish has rounded up 21 easy shredded chicken recipes that make stretching that bird even easier. It’s proof that feeding a family doesn’t have to be complicated—or expensive.
Summer squash has a strong resemblance in flavor and texture to zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.
Fun childhood memory: I was about 7 years old when I saw my mom eating a strange-looking vegetable. I asked her what it was and she said "squash". She asked if I'd like to try it. It looked "questionable," so I refused. She smiled and said, " OK!" Can you believe it? She didn't even try to persuade me. Later, I realized that she was happy to keep it all to herself. My mom was like that. LOL.☺
Not sure what the weather is like where you are. In my city (Austin, TX, USA), it's confusingly balmy and breezy, occasionally rainy, comfortably warm without a sweater, and sometimes chilly. It's climatically perfect! ☺ My friends elsewhere around the USA and the world are still complaining that Old Man Winter has overstayed his welcome and refuses to leave! This recipe is fabulous no matter what the season of the year is or what kind of weather you're experiencing. Enjoy!
Ingredients:
1 medium summer squash 2 eggs 1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture) 1 teaspoon paprika 1 teaspoon mustard powder Salt and pepper Olive oil
How to Make It:
Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
Whisk the eggs in a dish and set aside.
In another dish, combine the breadcrumbs, paprika, mustard powder, and salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the breadcrumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip halfway through baking.
Serve with ranch or another favorite dip.
There are many versions of oven-fried squash recipes? Find more.
I started publishing this blog in 2016. As of May 2020, seven (7) of my posts are specifically related to cakes. (See below.) I am always looking for cakes. Not only are they a delicious and luscious dessert, but many times they are works of art. You almost don't want to eat them. Fortunately, many people take photographs of their artistic culinary creations BEFORE they are devoured. My search for fellow food bloggers on the Blogspot blog publishing platform led me to this post. A Cook @ Heart: A basket (cake) of flowers!Isn't this cake gorgeous?!! You can tell by the comments left at this post that the blog visitors were ecstatic!!
This wonderful blog's posts archive dates back to 2006. You could spend months exploring the content. OR ... just use the handy Recipe Index and search for cake! ☺❤🎂
Lidia Bastianich is an award-winning TV chef. Her specialty is Italian food. She says that the “secret ingredient” in Italian recipes is RED PEPPER FLAKES.
I did not know that. I have tried to cook Italian food and never thought to add red pepper flakes. Although I do sprinkle it on my pizza.
I don't usually have red pepper flakes in my spice cabinet. If you don't happen to have any, here are 6 alternatives or substitutes.
Tapas is the cool food you get to eat if you go to a restaurant in Spain. YAPAS is yet another post about spinach, meant to encourage those who don't care much for this veggie to eat it anyway!
There was once a contestant in a beauty pageant, and she was asked: “If you have one last thing to do before you die, what would it be?” Her response was: “She would eat everything!” That is a sister after my own heart! :) I love to eat! But no matter how many “first food experiences” I have, I just know that there is a lot of delicious and tasty food in the world that I'm missing out on. :) For example: ♦ I was either in my late 20s or early 30s before I knew that you could eat spinach raw! Shocking??!! I know!!! More true stories and facts about spinach. ~ Per celebrity TV chef, Rachael Ray, frozen spinach is the best bargain buy for green leafy vegetables! ~ My late mother only ever fed us spinach from the can. ~ Popeye the Sailor Man is the reason one of my brothers started eating spinach. My mom had tried everything to persuade him. The cartoon did the trick! :) ~ Recollection of my first food experience eating raw spinach? When traveling on official government business, you get a “meal allowance,” and so you get the opportunity to eat out at restaurants. Can't remember the restaurant, but when I ordered my dinner, the salad was served first. That's a common practice. What was uncommon was that it was a spinach salad, and it was delicious! I'm like: 'Oh my! You can eat spinach raw!'
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Fresh vs. Frozen Spinach?
Fresh and frozen spinach are both nutritious, but they shine in different ways. The short answer: fresh wins on texture and certain vitamins; frozen wins on convenience, cost, and long‑term nutrient stability.
CONTRAST: Fresh spinach is best for crisp texture and maximum vitamin C, while frozen spinach is ideal for cooking, is cheaper, and is often just as nutritious.
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Eating spinach is encouraged because it’s one of the most nutrient‑dense, health‑protective foods you can add to your diet. It delivers vitamins A, C, K1, iron, folate, magnesium, potassium, and powerful antioxidants that support everything from your eyes to your blood pressure.
(REF: Gunnars, Kris. “Spinach 101: Nutrition Facts and Health Benefits.” Healthline Media, 14 May 2019, https://www.healthline.com/nutrition/foods/spinach.)
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Four Easy Ways to Encourage Spinach Consumption
Add to smoothies — Mild flavor disappears easily.
Mix into pasta or soups — Wilts quickly and boosts nutrients.
Use in salads — Baby spinach is tender and sweet.
Blend into sauces — Great for picky eaters.
♦ ♦ ♦ I would like to recommend an online publication called "The Science of Eating". It is loaded with healthy eating tips and information, like this article:
I don't really need to be convinced to eat my green leafy vegetables. But it's great to know that the foods I love are good for me too. Nothing more disheartening than being told you need to eat a certain food because it has what you need, and it's a food that you can't stand eating!! Like carrots! My mom had a rough time trying to get me to eat carrots. Watching Bugs Bunny did not do the trick! :)
Thank goodness you can turn carrots into juice and mix it with other juices to mask the flavor. :)
