The ladies are back with another dish of leftovers. As the ladies head into the summer months they finish up the season strong. Jen finally dishes on what's new in her life, Yvonne give some updates of the hectic summer coming her.

We want to thank you all for sticking with us and enjoying our episodes. We are planning on returning as soon as everything of the summer has cooled down and we can't wait to share more recipes with you all and enjoying life to the last bite!

On today's menu: Butter Chicken
Jen finally cooks up her favourite butter chicken recipe. The ladies chat about life changes and challenges, while the kitchen fills with delicious sounds of a simple butter chicken recipe that anyone can do and everyone can enjoy! 

Butter Chicken 
Ingredients
- 3 Chicken Breast
- 1/2 cup Cashews
- 1 Yellow Onion sliced
- 1 8oz can of diced Tomato
- 3/4 cup Greek Yogurt
- 2 cloves of Garlic minced
- 2 Tbsp Olive Oil 
- 1 Tbsp Butter
- 1 Tbsp and 1 tspTumeric
- 1 Tbsp and 1 tspGaram Masala
- 1 Tbsp and 1 tsp Paprika
- 1 Tbsp and 1 tsp Ground Black Pepper
- 1/2 Cup Chopped Cilantro
- Salt to taste

Optional - Thai Chilies  to preference (2 used in this episode)

Cooking Instructions
1. Diced Chicken into Cubes
2. To the Chicken, add Olive Oil, Garlic, 1/2 cup of the Greek Yogurt, Tumeric, Garam Masala, Paprika, Black Pepper, and Salt, mix and set aside to marinate until ready to cook. 
3. To a dry pan on medium heat, add the Cashews and heat up until brown(recommend some charred) 
4. Add to Cashews butter, onions, and chilies and cook till onions are translucent. 
5. Add Diced Tomatoes, and remainder of Greek yogurt, and spices to the pans and let cook for 10 minutes. 
6. Blend sauce in blender until smooth. 
7. To the pan add some Olive Oil and Chicken and cook through. 
8. Once Chicken is cook add the sauce back into the pan and allow to cook. 
7. Add diced Cilantro and mix
8. Serve with Basmati Rice, Cauliflower Rice, or Naan, as you prefer, and top with Cilantro 

On the Menu today: Mexican Rice. 
Yvonne sizzles up some delicious Mexican Rice as Jen shares the insane details of her recent trip, and Yvonne's thought of a fully renovated house. 

Mexican Rice 
Ingredients
- 2 4 Roma tomatoes cored and quartered (see note 1)
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- Salt
- Minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving

Cooking Instructions
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
5. Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt.
7. Serve with lime wedges.