Save my Chipotle Chicken Sandwich recipe! I did the chopped sandwich trend for fun, but I recommend just making the sandwich for less mess. I sliced a chicken breast in butter, seasoned it with salt, garlic powder and paprika. Fried it in a little avocado oil for 3-4 minutes on each side until brown and set aside to cook. For the Chipotle Mayo I used 4 tablespoons of mayo and 1 tablespoon of smoked jarred chipotle peppers and mixed it together. Toasted sourdough, melted provolone cheese and added the chicken, lettuce, tomato, avocado, red onion, dried oregano and chipotle mayo. Seriously one of my favorite sandwiches. #choppedsandwich #chipotlechicken #sandwichrecipe

Replying to @Cherryheartkisses Time to taste test my Pickles! #pickles #homemadepickles

Save my Copy Cat recipe for Din Tai Fung Green Beans! Instead of flash frying the green beans in a bath of oil I made it healthier by air frying. The recipe is very simple. Ingredients: 1 pound of green beans, 5 cloves of garlic, 3 tbsps of vegetable oil, a pinch of salt and mushroom bullion powder. Instructions: coat green beans in 1 tbsp of oil and air fry at 375F for 7 minutes. In a pan heat 2 tbsps of oil on low and add minced garlic. Cook and stir until garlic turns light brown, pour out excess oil and toss in green beans. Season with salt and mushroom bullion. You can substitute for MSG or Chicken bullion. #dintaifung #greenbeans

Excited to celebrate my Birthday Month @BottleRock Napa Valley in May! Looking forward to seeing Nora Jones and Ed Sheeran live and eat all the amazing foods. Bottle rock is Featuring 3 days of the best in live music, wine, food and brew, taking place in the heart of the City of Napa at the Napa Valley Expo May 24th-26th #bottlerock #hosted

Save this Seafood Paella recipe! For National Spanish Paella Day, I wanted to learn how to make Paella with the help from my friend Christian from Mestizo Paella Here’s the recipe he typed up for us. Recipe for one person: - Olive oil: 2 tbsp - Salt to taste - Diced tomatoes: 2 tbsp - Diced bell peppers: 2 tbsp - Diced onions: 2 tbsp - Minced garlic: 1 tbsp (or to your hearts desire!) - Semi-sweet smoked paprika: 1 tsp - Saffron: 5 strands - White wine: splash - Vegetable broth: 1 1/4 cups - Bomba rice: 1/2 cup - Scallops: 3 oz - Clams: 2 oz (no shell) or 6 oz (in shell) - Shrimp: 4 shrimps 1. Heat oil in a pan over medium-high heat. 2. Add onions and cook for 2 minutes. 3. Add garlic and cook until fragrant. 4. Add tomatoes and bell peppers. 5. Cook the mixture down until most of the water has evaporated and it has thickened (approximately 15 minutes). 6. Sprinkle paprika into the soffrito and mix well. 7. Move the soffrito to the edges of the pan and add saffron strands or powder. 8. Use white wine to bloom the saffron and deglaze the pan. Cook for 2-3 minutes or until the wine has evaporated. 9. Add scallops into the soffrito and cook for 1-2 minutes. 10. Add broth and bring it to a smooth rolling boil. 11. Add rice and spread it evenly throughout the pan. 12. Let the rice cook for 10-12 minutes without stirring. 13. With about 5 minutes left, gently place shrimp on top of the rice and clams facing down into the rice. 14. Watch the rice as the water evaporates and the rice starts to peak out. 15. Once most of the rice is above the water line, turn the heat down to low. 16. Cook on low, undisturbed, for 10-15 minutes. 17. After 5 minutes of cooking on low, sprinkle peas and corn on top of the paella. 18. Observe the rice and check for liquid/bubbling at the edge and bottom of the pan. Check for soccarat on the bottom of the pan by gently poking it with the back of a spoon. If there’s resistance, soccarat has formed; if it’s easy to push through, cook for a little longer. 19. Let the paella rest for 5 minutes and enjoy! #paellarecipe #nationalspanishpaelladay