You will need:

2 Flour Tortilla
1 cup cooked shredded chicken breast
1 cup red & yellow bell pepper, cut into thin strips
1 small onion, cut into thin strips
1/4 tsp cajun spice seasoning
1/4 tsp hot sauce
salt & pepper
1 tsp olive oil for Sauteing

Procedure:

1. Saute onions and bell pepper.
2. Add chicken and all the spices.Season with salt & pepper.
3. Wrap chicken and peppers in flour tortilla.
4. Bake for 8-10 minutes at 350 F

You will need:
1/3 can Sweet Red Bean Paste (available in most oriental stores)
1 7.5 oz Pillsbury buttermilk biscuit

Procedure:
1. Preheat oven to 400 F
2. Separate each biscuit dough and using a rolling pin, flatten it out until it each biscuit is around 2-3 inch in diameter.
3. Spoon a generous amount of red bean paste in the middle of the flatten biscuit dough and fold the end as if making a siomai dumpling.
4. Do the same with the rest of the biscuit dough.
5. Bake for 8-10 minutes or just until golden brown.

You will need:
1 lb spaghetti
5-6 pcs veggie sausage, cooked & crumbled
7-10 pcs turkey ham,diced into small pieces
3 cloves of garlic,minced
1 medium sized onion,diced
1 medium can whole tomatoes
1/4 cup of red wine (optional)
1/2 tsp chili powder
1/2 tsp dried rosemary
salt & pepper
olive oil
grated parmesan cheese

Procedure:
1. Cook spaghetti. Follow package cooking instructions. Set aside.
2. In a sauce pan, heat olive oil. Saute garlic and tomatoes.
3. Add veggie sausage and turkey ham. Cook for a minute.
4. Add chili powder and dried rosemary and cook for another minute.
5. Add contents of 1 can whole tomatoes. Mashed the tomatoes with your ladle. 6. If you intend to add red wine, now is the time to do so.
7. Simmer sauce until liquid is reduced and thick consistency is achieved.
8. Add a pinch of salt & freshly ground pepper for more flavor.
9. Serve pasta with sauce and add grated parmesan cheese

You will need:
4 cups leftover rice
1-2 cups leftover chicken rotisserie,chopped into small bite sizes
10 pcs fresh mint leaves
1/2 tsp driend mint 1 tsp minced garlic
1 small onion, finely chopped
3 tbsp soysauce
1 tsp sesame oil
2 tsp olive oil
1/2 tsp sweet paprika
1/2 tsp cumin
3 tsp lemon juice

Procedure:
1. Using olive oil, saute garlic and onion. 2. Add rotisserie chicken. Let it cook for a minute before adding leftover rice.
3. In a small bowl, combine soysauce, sesame oil, dried mint, sweet paprika, cumin and lemon juice. Pour mixture to rice. Mix thoroughly and cook for 3 more minutes.
4. Toss fresh mint with rice before serving.

You will need:
(for almond crusted cod fillet)
4 pcs cod fillets
1 cup crushed almond
½ cup flour
1 cup eggwhites
salt & freshly ground pepper for seasoning
olive oil for pan frying


Procedure:
1. Season cod fillet.
2. Roll cod fillet in flour before dipping it in egg whites.
3. Press each side of fillet into crushed almonds until well-coated.
4. Pan fry cod fillets in medium heat until done, approximately 3-4 minutes per side.


Asparagus and Cherry Tomato Salad
You will need:
1 lb asparagus, washed and blanched
1 lb cherry tomatoes, washed and cut into halves
3 tbsp extra virgin olive oil
3 tbsp. lemon juice
½ tsp. dried parsley
salt & pepper
lemon slices for garnishing

Procedure:
1. In a salad bowl, toss together blanched asparagus and cherry tomatoes. Set aside.
2. In a small bowl, whisk together extra virgin olive oil, lemon juice, dried parsley, salt & pepper. Combine this mixture with asparagus and cherry tomatoes.
3. Garnish with lemon slices.