Instant Pot Chicken and Wild Rice Soup

Soup season is heeeerreee! (say it like Oprah in your head) Today is our first 60 degree day and I told my husband, I already feel my attitude improving. That summer heat is just not for me. If you’re like me and ready to get cozy with a warm bowl of soup then this is the recipe for you. Creamy and filling! Here’s how I did it: 👇🏻


• 2 large chicken breasts

• 48 oz chicken broth

• 1 4.3 oz box rice a roni wild rice

• 1 cup chopped celery

• 1 cup chopped carrots

• 1 onion chopped

• 1 cup heavy cream or milk

• 1 clove garlic

• 1 tsp basil

• 1 tsp oregano

• 2 tbs olive oil


1 Set the instant pot on saute add your olive oil, garlic, onion, and veggies to the instant pot.

2 Once the onions are translucent, turn off the sauté setting, then add your chicken breast (it can go in frozen too).

3 Add in your chicken broth, box of wild rice (including seasoning packet)

4 lastly add the dried basil and oregano.

5 Secure your lid, making sure the valve is in “sealing”. Press the manual button and set for 30 minutes.

6 Once timer has gone off move valve to venting to release the pressure.

7 Remove chicken and shred.

8 Add shredded chicken back into your soup.

9 Add 1 cup of heavy cream and serve it up!

Happy cooking, friends.

Fried Green Tomatoes

60301D15-94C6-4EC2-97BC-6888D96A3B18I married a man from Auburn, Alabama and his family has introduced me to things this midwest girl had never tried before. Shrimp and grits, boiled peanuts and my current fav- fried green tomatoes.

There is restaurant in Auburn called “Acre“. It’s a delish farm to table experience and their fried green tomatoes changed me…forever. They were lightly battered and placed on top of homemade pimento cheese (yeah it was amazzz) then topped with crab and remoulade sauce.  The flavors were over the top amazing. This is my attempt to capture some of that goodness to tide me over until our next visit. Here’s how I did it.

Happy Cooking, Friends!


  • 2 medium-sized green tomatoes
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried basil
  • 1 cup all-purpose flour (I sometimes add a bit of dried basil, salt & garlic powder to this)
  • 1 cup buttermilk
  • 1 egg
  • 1 cup seasoned bread crumbs ( I love using panko or crushed croutons)
  • 1¼ cup yellow cornmeal


  1. Slice tomatoes into ¼- 1/2 inch slices. I think the thinner the better.
  2. Place tomatoes on several layers of paper towels.
  3. Mix together salt, sugar, black pepper & basil in a small bowl.
  4. Sprinkle tomatoes generously with spice mixture ( may not need all of it) and let sit for about 10-15 minutes to allow the extra tomato juices to drain out.
  5. Meanwhile, prepare your dipping station! In one bowl, add the flour.
  6. In another bowl mix together the buttermilk and egg.
  7. In the last bowl, mix together the bread crumbs and yellow cornmeal.
  8. Start by dipping the tomatoes slices into the flour on both sides and shaking off the excess flour, being sure to get the sides as well.
  9. Lay the slices into the egg mixture until both sides are coated with the mixture and flour no longer shows.
  10. Place the tomato slices into the breadcrumb mixture and press to coat both sides evenly.
  11. Let tomatoes sit for about 5 minutes to allow the coating to set.
  12. Heat oil in a skillet until hot. Mine took about 3 minutes
  13. Place tomatoes into the skillet, without crowding the pan. Overcrowding makes for uneven cooking.
  14. Fry each side for about 4-5 minutes until golden brown.
  15. Place on a cooling rack with paper towels below to absorb the excess oil that drips off.
  16. Serve hot and top a burger or BLT or whatever tickles your fancy!

Sam’s Tips:

– I first placed a handful of arugula and a spoonful of pimento cheese. Then topped with crab and this remoulade sauce (see recipe below)


  •  1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed


Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Easy Summer Meal Plan


We love cooking SO much but even we have to admit summer time can be hard to get motivated to be in the kitchen. Our tummies are saying “feed me” but our mind is saying “POOL!”.  We created this Easy Summer Meal Plan to give you some easy options for these hot summer months.

Make no mistake, this may be called an “Easy Summer Meal Plan but these recipes don’t lack delishiousness! Check them out and let us know what you think in the comments below…

Happy cooking, friends!

Easy Summer Meal Plan < ( just in case you missed it before 🙂  CLICK HERE)

Sweet Potato Tacos + Chimichurri Sauce

HEYYY!! Happy #MeatlessMonday once again from your For Home and Hearth girls! Today I’m gonna do a flash back to one of our first recipes we ever shared.. that I never got a picture of! Sweet Potato Tacos – vegetarian, GF, can be vegan if you omit the cheese! These babies are seriously SO GOOD I just can’t even explain it y’all – you’ll just have to try them for yourself ;)!

Taco Ingredients:

  • 2-3 medium sweet potatoes, washed, peeled, chopped into 1/2″ cubes
  • 1 Tbs olive oil
  • 1 tsp salt (more to taste)
  • 1/2 pepper (more to taste)
  • 1 tsp paprika
  • 1-2 tsp chili powder
  • 2 cans black beans, warmed – rinse and drain then warm if you like, up to you!
  • 1/2 yellow onion sliced, sautéed
  • 2 ripe plantains
  • corn tortillas
  • lime slices (topping)
  • queso fresco (for topping, omit for vegan)
  • avocado (topping)

Sauce Ingredients:

  • 1 cup fresh cilantro
  • 1 cup fresh Italian parsley
  • 2-3 garlic cloves
  • 1-2 tsp dried oregano
  • 1/4-1/2 tsp salt
  • 1/4-1/2 tsp black pepper
  • pinch of red pepper flakes, more to taste
  • 2 tbs red wine vinegar
  • Juice of 1 lime
  • 1/2 cup of olive oil


Sauce: Place all ingredients in mini food processor or blender (or whatever it is you got!) and pulse until combined and desired texture. Can also mince ingredients, add spices then stir/whisk in wet ingredients.


  1. Preheat oven to 400 degrees. In a medium size bowl combine sweet potatoes, 1 Tbs olive oil, salt, pepper, paprika and chili powder. Toss to coat evenly. place on parchment lined baking sheet in one layer. Roast for 15-20 minutes until tender and crispy. Turn off oven but leave in oven to keep warm while finishing the rest of the meal.
  2. Warm beans in a sauce pan and then set to low to keep warm. Sauté onion over medium heat in small amount of oil until translucent with some nice brown spots.
  3. To fry plantains: First peal the plantains and cut into 1″ medallions. Heat 1/2″ of desired oil (vegetable, avocado, coconut, etc) over medium to medium high heat. Once warm, fry plantains for about two minutes on each side then remove to paper-line plate or drying rack over paper towels.
  4. smash the plantains with a cup or other utensil to about 1/2″ this or so. Then fry again for about 1-2 minutes on each side. Remove and set on drying rack or paper towel lines plate (note they may stick to paper towels). Salt with fine or coarse sea salt to taste. set aside.
  5. Warm corn tortillas in the oven, microwave, or on grill pan. Assemble tacos, making sure to top with LOTS AND LOTS AND LOTS of chimichurri sauce then ENJOY!!

Crispy Baked Buffalo Wings

I’m on day 23 guys! Nearing the end and feeling good but honestly…mostly missing occasional fried food and BREAD! (for the love)

I made these Buffalo Wings from Paleo Running Momma today and they hit the spot. So good and come together in under an hour. Everything W30 has to be homemade so I pretty much expect about an hour of prep and cook time in kitchen for all things these days.

These are definitely worth the wait and truly hit the spot! Y’all need to give them a try!

Happy cooking, friends!

Crispy Baked Buffalo Wings

Prep 10 minutes ∙ Cook 50 minutes ∙ Makes Servings 4


For the Wings:

2 lbs chicken wings

2 tbsp arrowroot starch

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

1/4 tsp red cayenne pepper

1/3 cup ghee melted

1/3 cup + 2 Tbsp Franks original hot sauce

For The Ranch Dip:

1/2 cup homemade mayo or purchased paleo mayo

3 Tbsp coconut cream This is the thick part from a can of coconut milk, or you can purchase it separately

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsp dried chives

1/4 tsp dried dill

3/4 tsp fresh lemon juice

1/4 tsp salt or to taste


1. Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper, then pace a wire rack over the baking sheet.

2. Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper – toss to evenly coat.

3. Arrange wings on wire rack (I had about 12 in my 2 lb package) and place in the middle rack of the preheated oven.

4. Bake at 425 degrees for 35 mins, then dip in the sauce (see instructions below) and raise the heat to 450 degrees.

5. Continue to bake for 10 mins at 450, remove from oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve with scallions and ranch dressing!

For Wing Sauce:

Once the wings have been baking for 30 mins, whisk together the melted ghee and hot sauce. Remove wings from the oven after baking 35 mins, and, using tongs, dip each one in sauce and place back on wire rack to bake again, this time at 450 degrees (see above)

For Ranch Dip:

Whisk together mayo, coconut cream, lemon juice, onion and garlic powder, chives and dill until smooth. Serve alongside wings as a dip, with celery or other veggies. Enjoy!

Meal Plan – May 9, 2018 – May 13, 2018


Happy Friday y’all!

I’ve got my meal plan ready for next week and wanted to share it with y’all! Sam has been showing y’all some crazy good whole30 meals! Around here we have been trying to add in more plant based meals but we definitely still have meat on the menu. I’m enjoying the process of learning new ways of cooking and appreciating all the variety there is out there!

Some of these recipes are my own and some are from other blogs that I tweak to make my own – I’ll link what I can and post the rest later!

Here’s the menu!

*Meatless Monday: Sweet Potato + Black Bean Tacos w/ chimichurri sauce!  

Tuesday: Skillet Turkey Meatballs w/ Pasta

Wednesday: Thai Basil Chicken (Turkey) – aka Pad Gra Pow 

Thursday: Homemade Pizza: Prosciutto + Arugula and Margherita … Okay Thursday is actually probably going to be left over day BUT I’m make this on Sunday when we don’t post on Insta so I’ll plan to post a how to for it on Thursday instead! Here’s a sample for homemade pizza sauce.

Friday: Chicken Curry (green or yellow) 

Here’s a Grocery List – May 9 if you decide you want to take a look! Happy cooking everyone!



Whole 30 Meal Plan


As you all know I started my Whole 30 on Monday! A few of you reached out and asked some questions so I thought I would post my meal plan and grocery list here!…even if you aren’t completing a Whole 30 they are still yummy meals to try!

Most of the items can be bought at Walmart. I did have to get a few things at Whole Foods, places like would have them as well.

I’m only 5 days in but I already feel motivated to finish since I have you all as my accountability.

Since none of these recipes are “Sam Originals”, I have included the link for their original post below to give credit where credit is due! HOWEVER I have compiled a Whole 30 Grocery List for you all based off of these meals.

Thanks to all the bloggers who developed these yummy recipes! Click here for my Whole 30 Grocery List!

Click below for the recipes:

Monday:Crispy Passport ChickenWhole 30 Mayo

Tuesday:Pepper Steak Salad

Wednesday:Heroine Chicken (THIS NEEDS TO MARINADE FOR 48 HOUR!) + Potato Galette + Roasted Brocoli (I omitted the lime)

 Thursday:Beef and Broccoli

Friday:Creamy Sausage Soup

Sam’s Tips:

  • The right kitchen tools make life on W30 a whole lot better. I recommend having an immersion blender, spiralizer and mandoline slicer! It makes the mayo process and all the prep work that needs to be done SO much easier!
  • Whole 30 REALLLLYY takes prep work. So set yourself up for success by having a plan and complaint snacks on hand as well. Here are the complaint snacks I bought for my first week. (these are NOT on the grocery list)
  • Have plans for breakfast and lunch, not just dinners! Remember eating out just got A LOT harder, because of the oils and added sugar in basically everything. Unless you’re very careful and contiensious sometimes staying home is easiest. HOWEVER Chipotle, minus the beans, rice and dairy + guac is a great option. Make sure you avoid the veggies because they are cooked in soybean oil. Panera salads can be made compliant as well just omit chicken as it has added sugar. According to their website, a Five Guys Burger wrapped in lettuce works as well. Use these if you’re in a bind or need a night off of cooking.

Baked Pimento Cheese Dip


  • 1 package reduced-fat cream cheese
  • 1/2 c. low-fat sour cream
  • 2 TBSP fresh lemon juice
  • 1 jar diced or sliced pimentos
  •  6 oz shredded sharp cheddar cheese
  • 6 oz shredded pepper jack cheese
  • 2 scallions
  • kosher salt and peper to taste
  • sliced baguette
  • celery


1. Heat oven to 425 degrees F.
2. In a large bowl, stir together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper.
3. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
4. Transfer the mixture to a shallow baking dish and bake until bubbling and light golden brown, 15 to 18 minutes.
5. Serve with baguette and celery

Spicy Crab Rolls


Okay y’all! SUSHI at home is fun and affordable and SO DANG GOOD! I made this with imitation crab meat from the store.. yes I have tried real crab, no it is not the same.. I bet that is because most restaurants use imitation crab.. and I’m okay with it!! It would also taste great with tuna if that is more your style!

I’ll explain 4 types of rolls that I make using the same mixture and that’s part of the beauty here… you can make it the way you want it!!

This is fun to try for dinner at home or for a fun with friends night! Here’s the recipe!


Spicy Crab Rolls

Crab Mix Ingredients

  • 1 package imitation crab, shredded
  • 2 Tbs mayo
  • 1 Tbs sriracha
  • 1/4 cup thinly slice green onion

Other Sushi Ingredients

  • Sushi rice (1 cup dry) – cooked to package instructions
  • 2 Tbs rice vinegar (per 1 cup dry rice)
  • seaweed sushi roll papers

Add-ins/Toppings(optional but encouraged!)

  • Thin sliced cucumber
  • Thin slice avocado
  • Cooked Shrimp (I usually add this but didn’t this time!)
  • wasabi
  • Soy Sauce


  1. Prepare your rice to package instructions. If the package does not tell you to add in rice vinegar, then go ahead and add in about 2 Tbs of rice vinegar per cup of dry rice. (so if you made 1/2 cup dry rice, then add 1 Tbs or 2 cups then 4 Tbs)
  2. Combine all crab mix ingredients and set aside. If you cannot find shredded imitation crab you can pulse sticks in the blender until they have a shredded consistency. Just be careful not to pulse too much that you create a paste instead. You can use real crab but honestly it is not the same
  3. Now it’s time to assemble. Grab a seaweed wrap and place it on top of plastic wrap. If you have a bamboo sushi board then place the plastic wrap over the sushi board but if not then a cutting board or other solid surface will do.
  4. I always put the rice on the rough side, so place that side up and add your rice. Gently smash into an even layer, not too thick but not too thin. you shouldn’t be able to see the seaweed through the rice.
  5. Now if you like rice on the outside then flip it over, if you want your rice on the inside then keep it like this. I am a rice outside girl so I always flip.
  6. Add in your crab mix and cucumbers (or whatever else you want!) Then roll it up! Slice and serve! ***I didn’t get to take a video or great pictures of the this step so heres a video of one for you to watch!

*** I have found that when slicing sushi if you use a very sharp knife and wet it a bit the cut goes smoother! Also, make sure your knife stays clean!


Avocado Spicy Crab Roll


Add in thin sliced avocado on top of regular spicy crab roll. Use plastic wrap to gently press and squeeze roll so avocado will stick well. Slice and serve!

Copcat TNT Roll

Add only spicy crab mix (no cucumbers). cut your roll but keep it in a roll. transfer to aluminum foil and wrap up the roll. Broil in the oven for 5-6 minutes until inside warm. Serve with more sriracha on top!



Spicy crab mix on the inside, thin sliced avocado on top, top that with more spicy crab mix. Then use plastic wrap to gently press and squeeze to help roll keep it’s shape. Slice and place on aluminum foil. Then wrap into a packet. Place in broiler wrapped for 5 minutes, then unwrapped for two – serve with a drizzle of sriracha or spicy mayo or BOTH!

***You could also add some cooked shrimp to all of these and it would be awesome!! Make it your own y’all!


XOXO, Becca


Instant Pot Classic Pot Roast

Guys. This roast is exceptional. The instant pot can do no wrong in my eyes…it gets this meat so tender and all the flavors from the special sauce just make it over the top for your taste buds.
I serve mine with a side of mashed potatoes per my husbands request, but you could even throw some small red or golden potatoes in for a one pot dinner. Just trust me and add this to your weekend meal plan!
Happy cooking, friends!

Instant Pot Pot Roast

Prep. 15 min Cook. 90 min Serves. 6


  • 2.5-3 lb chuck roast
  • 1 large yellow onion, chopped small, about 1 1/2 – 2 cups
  • 1 cup baby carrots
  • 1 Tbl minced garlic, fresh
  • 3 cups beef stock
  • 2 Tbl Worcestershire sauce
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbl parsley, dried
  • 1 tsp thyme, dried
  • 1 Tbl olive oil
  • 2 TBSP arrowroot or cornstarch
  • 2 TBSP water


  1. Coat the chuck roast with 1 tsp of salt on all sides.
  2. Add 1-2 TBSP of avocado or olive oil to your instant pot and hit “saute”
  3. After oil has heated, 1-2 minutes, carefully place the roast in the pot searing for 6-9 minutes on each side. Each side should have a dark caramelized crust.
  4. Once seared, remove the meat from the pot and set aside.
  5. Hit the off switch on instant pot.
  6. Next, place the onions, carrots and garlic. (can also add small red potatoes if desired)
  7. On top of the vegetables place the seared meat and any juices that were on the plate.
  8. In a bowl whisk together the beef stock, Worcestershire sauce, remaining salt, pepper, thyme and parsley.
  9. Pour this over the meat.
  10. Place the pressure cooker lid on the pot and seal. Hit “meat/stew” and set timer for 90 minutes
  11. After 90 minutes release the pressure using the natural release method.
  12. Carefully remove the lid and using large slotted spoons gently remove the roast and set on a serving platter to rest. It should be fall-apart tender.
  13. Next, remove the carrots and onions (potatoes if added)
  14. But sauté button
  15. In a separate bowl whisk arrowroot or cornstarch and water. Then pour into the liquid left in the instant pot and stir.
  16. After 1-2 minutes it with thicken.
  17. To serve, place shredded pork roast on a plate or in a shallow bowl, serve with carrots and onion on side and pour liquid from instant pot over the top.

*I serve with a side of these mashed potatoes*