Wait…unless it’s an egg…or something you’re going to “mash”

Okay, now that that’s out of the way…

Boiling meat and vegetables is pretty boring. I don’t think I’ve ever had anything drier or more bland than boiled chicken.  When you boil things, you end up drawing out liquid and flavor. Often times recipes will call for boiled chicken to make soups or salads or large pots of chili. Sometimes people serve boiled carrots and green beans as a side dish. But have you ever thought of roasting? I’ve said it before, but roasting really is the best way to maximize flavor. It produces moist meat and charred, flavorful vegetables.  A little olive oil, salt and pepper really goes a long way. For a flavorful side-dish, try roasting vegetables like potatoes, butternut squash, or red onions. Roasted asparagus is always delicious. Pre-heat your oven to 425 degrees and cook until slightly charred. Instead of boiling chicken, roast it with olive oil, salt and pepper, and dice into cubes for chicken salad, or shred it with your fingers for chilies and soups. It might take a little longer, but it’s definitely worth the wait!