This is a fun version of my sandwich. Easy, fast, delicious and fun.

• 1 piece of frozen naan
• 2 tbsp of hummus
• 1 tbsp of chopped green scallion
• some roast beef

1. Bake naan at 375 degree oven for 5 minutes or until the bread softened.
2. Spread hummus on naan.
3. Sprinkle scallion.
4. Finally place roast beef on top.
5. Bake the sandwich for additional 10 minutes.

I love my recent discovery of new dish.
A friend of my made a variation of this dish for me when I was over at their house for dinner.
It is a quick and easy meal. Full with nutrition and extremely delicious.

• Some corn (can or on the cob)
• Some tomatoes
• Some lettuce, spinach, and/ or kale
• Leeks
• Onions
• Salt and pepper
• Chicken or Vegetable stock
• Cooked rice
• Some Chicken breast (if you want some meat)
• Oil

1. Wash all vegetables carefully. Slice leeks, onions and tomatoes.
2. Steam the corn if it is still on the cob.
3. If desired, sprinkle seasoning and oil on chicken. Bake in 400 degree oven for 40 minutes.
4. In a pan, saute leeks and onions in oil until fragrant.
5. Add chicken stock or vegetable stock, and kale.
6. Cover with lid, cook for 10 – 15 minutes.
7. In a serving plate, place lettuce, spinach on the bottom.
8. Add tomatoes, corn on top.
9. Pure chicken stock, leek mixture on top.
10. Serve with rice and chicken.

• 1 Whole chicken
• 1/2 tsp of garlic salt
• some salt and pepper
• some olive oil
• some rosemary
• some seasoning salt if desired

1. Wash the chicken throughly.
2. Mix all seasoning with olive oil.
3. Place chicken on a baking sheet.
4. Stab chicken with a paring knife.
5. Massage the olive oil mixture into chicken.
6. Allow chicken to marinate for 30 minutes.
7. Place fresh rosemary on top of chicken.
8. Bake chicken for 1 hr in 375 degree oven or until the skin is golden brown.
9. Allow chicken to chill for 10 minutes before serving.

A quick easy meal in under 10 minutes.

• some cooked rice
• some ground meat (chicken, pork, beef which ever you prefer)
• some salt & pepper
• some sliced onion, pepper and mushroom
• store bought salsa
• some shredded cheese
• half avocado
• some oil

1. Stir-fry onion in oil until fragrant.
2. Add meat and salt and pepper.
3. When meat is cooked, add vegetables. Cook until the vegetables soften.
4. Put warm rice in a bowl.
5. Add meat, vegetable stir-fry and avocado.
6. Sprinkle salsa and cheese on top.
7. Eat with tortilla chips if desired.

• Pasta
• 1/2 cup of pin nuts
• 1 cup of sliced mushroom
• 1 cup of broccoli
• 1 cup of shrimp or chicken breasts
• salt and pepper
• 1 tbsp of bourbon
• 2 cup of chicken stock or vegetable stock
• 1 tbsp of butter

1. Cook pasta with some salt and pepper.
2. Toast pin nuts until golden brown.
3. In a sauce pan, cook chicken breasts and/or shrimp in butter.
4. Add stock in the sauce pan,  cook until boil.
5. Add mushroom, broccoli and bourbon. Cook until boil again.
6. Mix pasta with sauce.
7. Sprinkle pin nut on top.

• 1 leftover rotisserie chicken
• some boiled potatoes
• some chopped onion and cucumber
• black pepper, salt
• 5 tablespoons of mayonnaise
• some canned corn
• sliced bread

1. Pull meat from the leftover rotisseries chicken
2. Cut potato into bite sized pieces
3. Mix chicken meat with corn, mayonnaise,  onion, cucumber, potato and add pepper, salt to season
4. Place chicken salad in fridge for 10 minutes
5. Serve salad in two slice of bread and enjoy

Baked sesame chicken. Healthy and delicious.

• chicken breasts
• 2-3 tbsp of soy sauce
• 1 tsp of sugar
• 1 tsp of sesame oil
• 1 tbsp of cooking wine
• some white pepper
• 1 cup of flour or corn flour
• black pepper
• back and white sesame seeds
• cilantro

1. Cut chicken breast into bite sized pieces.
2. Marinate the chicken over night in the fridge with soy sauce, sugar, sesame oil, cooking wine, cilantro and white pepper.
3. Mix flour with freshly grounded black pepper. Coat chicken with flour.
4. Bake the chicken at 375 for 45 minutes.
5. Sprinkle sesame seeds on top of the chicken.

Delicious curry from 2 different cans. Easy, simple and fast.

• 1 can of Thai curry paste (There are lots of different types – I like masaman)
• 1 can of coconut milk
• Any vegetables and/or meat you want, such as chicken breast, beef slices, eggplant, green pepper, baby corn, zucchini…etc.

See cooking instruction:

1. Fry chopped onion in some oil. If there is meat, add meat.
2. Add curry paste and all vegetables.
3. Add coconut milk. Stir well.
4. Cover with lid until all ingredients are cooked.

Serve on rice or bread or both.

Red wine chicken stew is an easy, classic dish.

• 4 slice of chicken breasts
• 2 cups of chopped artichoke hearts
• 2 cups of sliced mushrooms
• 1 cup of chopped onion
• some cilantro
• 2-3 chopped tomatoes
• oil
• 1 cup of red wine
• 2 cups of chicken broth
• salt and pepper

1. Season the chicken breasts with salt and pepper.
2. Fry onion in oil until fragrant. Add chicken.
3. When both side of chicken turns golden brown. Add mushrooms, tomatoes, red wine and chicken broth.
4. Cover with lid, turn the heat to low. Cook for 20 minutes.
5. Add artichokes and cilantro. Cook for additional 5 minutes
6. Add salt and pepper to taste.

Serve with couscous or rice.

• 4-5 Chicken breasts
• 1 cup of chopped tomato
• 1 cup of sliced mushroom
• 1 cup of flour
• 1 cup of corn flour
• 4 slices of cheese
• oil
• salt and pepper
• 1 cup of chopped onion
• 1/2 cup of chicken stock

1. Mix corn flour and flour together. Add salt and pepper to taste.
2. Season the chicken both sides with season salt.
3. Coat the chicken with flour mixtures. Pan fried the chicken until cooked.
4. Take the chicken our and set it aside.
5. Use the same pan, fried the onion until fragrant.
6. Add chicken back into the pan.
7. Add mushroom and tomato, and chicken stock.
8. Cover with lid, cook until the mushroom is soften.
9. Add cheese on top, bake the chicken in oven for 350F for 10 minutes.

Delicious Italian style Mushroom Tomato Chicken is done.