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 ChickenJen 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 tasteOptional - Thai Chilies  to preference (2 used in this episode)Cooking Instructions1. Diced Chicken into Cubes2. 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 mix8. 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 servingCooking Instructions1. 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.

Welcome back to another Leftovers episode. The ladies chat about their recent food choices, including matzos and Korean food. Yvonne shares about her travel experience and momentary lapse of reality. Jen admits to her bald eagle misunderstanding and shares about her experiences at the local storage units.

On the menu today; French Dip Sandwiches. Jen makes a startling admission, well, two actually about her internet browser and spoilers. The ladies talk about the weather and Yvonne's realization that she is now the "stink" French Dip SandwichesIngredients- 2-3 lb roast- 3 cups broth- 1 packet italian seasoning- 1 packet Au Jus or Brown Gravy- 1 packet Onion soup- Salt and Pepper- French bread/hoagie buns/some kind of crusty bread- Cheese if desired: Swiss/ProvoloneCooking Instructions1. Salt and Pepper the Roast2. Put it in the crockpot3. Mix seasoning packets and broth together and pour around the roast4. Cook for 4-6 hours. 5. Once the meat is cooked, cut bread in half or open them for sandwiches6. Load with meat/cheese.7. Place in the oven and set your broiler on low until the cheese has melted or bread is slightly toasted.8. Pour broth in a bowl to serve alongside the sandwich.

On the Menu Today: Red Roasted Pepper BolongeseThe ladies chat through making a delicious homemade sauce inspired by Not Another Cooking Show They chat about Thistle Brook Farm, enjoying the probiotics of pickled food as well as the new world of kiefer not to mention both Jen and Yvonne's disappointment in eating food that has turned. Red Roasted Pepper BolongeseInspried by Not Another Cooking Show Sausage and Pepper 'Bolongese'Ingredients2 Red peppers, Sliced Thin1 Onion, Sliced Thin1 1/2 Lbs Hot Italian Sausage, removed from their casings3 Tablespoons Olive Oil1 Tablespoon Chopped Calabrian Chilli2 cloves of Garlic, Sliced Thin2 Tablespoons Tomato Paste4 Tablespoons of Vodka1 Pint (2 Cups) of Heavy CreamSalt to tasteServed with a short Pasta of your choosing. Cooking Instructions1. To remove the skin of the peppers, Cut the cheeks off of the pepper so that all that remains are the seeds and the core and coat with a touch of oil and then place in the oven under the broilers and cook until the skin starts to char slightly, moving the peppers around until evenly charred all the way around. Once charred, place in a bowl and cover in plastic wrap and let it steam for 15 minutes. While that steams, prep the rest of the ingredients.2. Slice the onion and garlic thinly.3. By now the peppers should be steamed. Using your knife, scrape the skin off the peppers and cut them into thin slices.4. In a large sauté pan and get it preheated on medium-high heat. Add a few tablespoons of olive oil and then get the onions in first to get them going. Season with salt and once softened and begins to turn translucent, add the peppers. Cook for a few minutes until the onions are fully translucent and soft and start to brown slightly. You just want to cook them until they are soft enough to blend smoothly. 5. Add the garlic, and Calabrian chilis and cook until the garlic softens and begins to slightly brown around the edges. 6. Add two tablespoons of tomato paste and then incorporate that into the vegetables and cook for 2-3 minutes. 7. Turn the heat off and deglaze with the vodka. Then slowly add the pint of cream, let cool slightly and then blend until smooth. (If keeping meatless skip to 10)8. In a high rimmed sauté pan that has been preheated on high heat, add a few tablespoons of olive oil and then add the sausage(chopped up). Cook until brown and even frying.( Deglaze the pan with a little more vodka or pasta water)9. Add the sauce to the sausage to the pan and let it simmer on low heat for about 15 minutes 10. Cook desired pasta. Then 1-2 minutes before the pasta is perfectly cooked, add it to the sauce with a tablespoon or two of the pasta water, allowing to mix together to ensure all pasta is covered with sauce, and the pasta is cooked.

Leftovers are on the table again today. The ladies catch up on their lives, laughing all the way through. They talk about their love of different hot sauces, as well as their love of popcorn and movie theaters, specifically Korean ones. Yvonne shares updates on her springtime flowers, as Jen shares her introverted-extravert tendencies not to mention her vegetarian meat-lover theory and they share the common thought on the difficult choice of the last bite.

On today's Menu: a Pizza Omelet(Or Omelette for you non-Americans) Jen's cooking up one of her household favourites, while Yvonne shares her woes of an Eggless life. Jen shares her recent mistakes in timing and tv shows which leads to a chat about the world's obsession with the crime/true crime genre. Podcast Jen Recommended: Murder with My HusbandPizza Omelet/OmeletteServes 2Ingredients:- 4 Eggs- 2 tbsp Milk- Salt to taste - 1 tsp Pepper- 1 tsp Garlic Powder- 1 tsp Chili Flakes- 3 tsp Oregano- 2 Red Vine Tomatoes- 1 tsp Oil - 1 knob Butter- Mozzarella Cheese shredded(Or cheese of your choosing. Cheddar is amazing!)- Pizza toppings of your choice(Pepperoni, Bacon, Ham, Sausage, Peppers, Mushrooms, etc.) Instructions1. In a bowl add Eggs, Milk, Salt, Pepper, Garlic Powder, Chili Flakes, Oregano and beat together with whisk or fork until aerated.2. Cut Tomatoes into 1/4' sized slice(medallions) to get approximately 8 slices total.3. In an 8' pan, add oil and butter and turn to medium heat and wait till the butter has fully melted and begins to bubble. 4. Add Tomato slices to the pan and cook for approx. 1 minute and then flip each slice to cook fully on the other side, and then again fro approx. 1 minute. 5. Add beaten egg mixture to the pan slowly to not disturb the tomatoes too much. 6. Let cook for about 2 minutes and then cover with lid until the eggs are almost cooked all the way through, checking the edges of the eggs to ensure it is not sticking to the pan. 7. Add Pizza toppings to the eggs, then add cheese on top. Add a sprinkle of Oregano to the top. Cover until the cheese Melts. 8. Slowly remove from the pan(Hopefully will just slide right out of the pan) 9. Serve with a side of potatoes or on its own and enjoy!

On today's Menu: Mulligatawny The ladies catch up on the chaotic weather, the dreams of a movie soup, the antics of Jen's little dog, and the power of coconut oil.Mulligatawny Ingredients- 1 medium onion, chopped- 1 carrot, shredded- 2 celery ribs, diced- 2 tbsp coconut oil- 1 ½ tbsp curry powder (or more to taste)- 2 cloves garlic, crushed- 2 quarts (2 L) chicken broth - 3 c. diced chicken (leftover, or you can dice up boneless, skinless breasts)- 1 bay leaf- 1 tart apple, diced- ½ tsp black pepper- ½ tsp dried thyme- Zest of 1 fresh lemon, grated- 14 fluid ounces (425 ml) unsweetened coconut milk- salt to tasteCooking Instructions:1. In a large, heavy-bottomed pot, over low-medium heat, saute the vegetables in the coconut oil. When they’re soft, add the curry powder and garlic and saute for another couple of minutes. (if using raw chicken, you can cook with veggies or remove veggies, add chicken and cook and then put the veggies back into the pot before the next step)2. Add the chicken broth, dices chicken, bay leaf, diced apple, pepper, thyme, and lemon zest to the pot and stir it all up. Bring to a simmer and let it cook for 30 to 45 minutes.3. Stir in the coconut milk, salt to taste, and serve. Recipe from 500 Paleo Recipes by Dana Carpender

The ladies are back serving another dish of Leftovers today. From talking about adding salads to your day, eating a McChicken, exercising, to Neti Pots, the ladies discuss a whole pile of poop worth of topics today as they catch up on each other's lives.

On Today's Menu: Beef StewThyme after Thyme the ladies are back with another episode as Jen makes a Beef Mustard Beef stew. Yvonne shares a "Thymely" home remedy for respiratory illness, The ladies talk about making the perfect espresso, and how having stew on a winter day is the perfect "Thyme-ing".  Beef Stew Ingredients- ⅓ cup all-purpose flour- 1 tablespoon snipped fresh Italian (flat-leaf) parsley- 1 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed- 1 ½ pound boneless beef chuck, cut in 1-to 1-1/2-inch pieces -2 tablespoon olive oil- 1 8-10 ounce pearl onions, peeled, or 1 medium onion, peeled and cut in wedges- 4 carrots, peeled, cut in 1-inch pieces- 8 tiny Yukon Gold potatoes, halved- 3 tablespoon tomato paste- 2 tablespoon spicy brown mustard- 1 14 ounce can beef broth- 1 12 ounce bottle dark porter beer or non-alcholic beer- 1 bay leafCooking Instrucitons:1. Cut  beef and vegetables in to equal size cubes2. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. 3. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.4. Heat oil over medium-high heat. Brown beef. Stir in onions, carrots, and potatoes. Cook and stir 3 minutes. 5. Stir in tomato paste, mustard, and remaining flour mixture. 6. Add small amount of the beer and deglaze the pan. 7. Add remaining beer, broth, and bay leaf. Bring to boiling; reduce heat. 8. Cover and simmer 1 to 1-1/4 hours until beef is tender. 9. Remove and discard bay leaf. 10.Serve with crusty bread. Makes 6 (1-1/2-cup) servings.Thyme Honey Recipe Ingredients:- 1/2 Cup Fresh, or 1/4 cup dried Thyme- 8 Ounces Raw Honey Cooking Instructions:1. Put Honey in a saucepan and very gently heat2. Add thyme and stir for about 10 minutes.3. Pour your heated Thyme Honey into a clean canning jar, and pit on the lid. 4. Let sit in a warm place(a window sill for example) for 2 to 3 weeks. 5. After the 2- 3 weeks, scoop out contents back into a saucepan, reheat till honey becomes liquid.6. Pour honey through a fine-mesh strainer into a clean jar. 7. Store in a cool dark cabinet.How to use: For coughs and colds, put 1 teaspoon of thyme honey into 1 cup of hot water and stir. Add some fresh lemon if desired.

On the Menu Today: Parmesan Honey Pork RoastThe ladies catch up on a variety of techniques and thoughts about roasting pork, the annoyance and joy of the small of garlic and the differences between fresh and fermented garlic, plus we talk about Yvonne talks about the ironic addition to her farm while cooking pork. Parmesan Honey Pork RoastIngredients 1 (3 - 4 pound) boneless pork roast⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister)½ cup honey3 tablespoons soy sauce1 tablespoon dried basil2 tablespoons minced garlic2 tablespoons olive oil½ teaspoon saltFor Thickening Sauce - 2 tablespoons cornstarch- ¼ cup cold water Cooking Instructions:NOTE:  The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great.  So, it's up to you. 1. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. 2. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt.  (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture - maybe 1/2 - 1 cup.) Pour over pork. 3. Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160°. 4. Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)5. Skim fat from cooking juices, if needed or desired.  6. Transfer to a small saucepan.  7. Bring liquid to a boil.  8. Combine cornstarch and the 1/2 cup water until smooth.  9. Gradually stir into pan.  (I found that I did not need all of the cornstarch slurry.) 10.  Bring to a boil.  11. Cook and stir for 2 minutes or until thickened.12. Slice roast and serve with gravy.  (I didn't use all of the sauce.)

On Today's Menu: Another plateful of Leftovers The ladies catch up with one another about the last few weeks. They share and laugh about purple fire hydrants, mudroom bulbs and hydroponics, and the gamification of life.

On the menu today: Reuben CasseroleThe ladies welcome their dear friend Travis to the podcast and he shares one of his current favorite meals. They reminisce about times in Korea, and learn about the life changes you need to make to accomplish a goal, plus laugh through embracing life as they have learned to make portion adjustments, begrudgingly make salad and listen to yet another parody song. Reuben Casserole Ingredients- 1 head Cauliflower (cut into bite-sized florets)- 3 tbsp Avocado Oil- 1/2 tsp Sea Salt- 1/4 tsp Black Pepper- 1 14-oz can Sauerkraut (drained)- 1 cup Sugar0Free Thousand Island Dressing- 1 lb Corned beef (chopped into bite-size pieces)- 8 oz Swiss cheese slicesCooking Instructions1. Preheat the oven to 400 degrees F (204 degrees C).2. In a large bowl, toss together the cauliflower, oil, salt and pepper.3. Arrange the cauliflower in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, until tender and lightly browned.4. When the cauliflower is done roasting, leave the oven on. Transfer the cauliflower to the bottom of a 9x13 baking dish. 5. Top with sauerkraut. Drizzle with thousand island dressing. 6. Add the corned beef7. Cover the top with Swiss cheese slices.8. Place the casserole in the oven for 10-15 minutes, until heated through and cheese is melted

On today's menu: Swedish MeatballsThe ladies discuss the wonderful world of meatballs as Yvonne makes up the Swedish ones. They chat about different varieties of meatballs, Jen’s meatballs symbiotic moment, as well as Jen’s big admission. Swedish Meatballs Recipe by Natasha BullMeatballs:- 1 pound ground beef- 1 pound ground pork- 1/2 cup panko breadcrumbs- 1 large egg- 1/4 teaspoon ground allspice- 1/4 teaspoon ground nutmeg- 1/2 teaspoon garlic powder- 1/2 teaspoon onion powder- 1 teaspoon salt- Pepper to taste- 2 tablespoons olive oil (for frying)Sauce:- 1/4 cup butter (1/2 stick)- 1/3 cup flour- 3 cups beef broth- 1/2 teaspoon Dijon mustard- 1 teaspoon Worcestershire sauce- 1/2 cup sour cream full-fat- 1 tablespoon fresh parsley chopped Cooking Instructions:1. Get all ingredients ready prior to starting.2. Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl.Using your hands, mix it together and then form 1 1⁄4 - 1 1⁄2-inch meatballs (use about 2 1⁄2 tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.3. Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.4. Pour out most of the fat from the skillet, but keep the brown bits in for extra flavor (don't wipe it out).5. Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.6. Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.7. Whisk in the Dijon mustard and Worcestershire sauce.8. Add the meatballs back to the pan and cook for about 10 minutes or until themeatballs are cooked through and the gravy thickens to your liking (it's not meant tobe a super thick gravy).9. Turn off the heat and stir in the sour cream. I add it right into the skillet, but you couldtake out some of the sauce and add it to a cup and mix the sour cream in there first ifthat's easier for you.10. Season with salt & pepper as needed. Sprinkle with fresh parsley and serveimmediately.

On today's Menu; Thai Green Curry. Jen cooks up a delicious chicken and eggplant Thai green curry as the ladies reminisce of their time in Korea dining on Thai food. The ladies discuss adventures of thrift shopping in order to surprise your kids, the mishaps of cooking when the power is out and the cost of being forgetful. Thai Green Curry - 2 Chicken Breasts thinly sliced(almost paper thin)- 1 medium Eggplant cubed(can use Chinese eggplant if preferred) - 1 small Onion cut into slices- 1 packet of Snow Peas cut as desired- 1 Tbps oil - 1 packet of Green Curry Paste (approx 2 tbsp)- 1 tbsp Lemon Grass finely diced- 2 inches Ginger finely diced - 3 clove Garlic diced- 1 Thai Chili finely diced (add more or less as desired) - 1 14 oz can of Coconut Milk- 14 oz Water- Cilantro to taste- Juice from Lime to taste1. After the eggplant has been cubed, salt the eggplant to draw out the water, let stand for about 5-10 minutes. 2. Dabbed the eggplant with a paper towel to remove extra moisture. 3. In a pan on medium high heat add oil and eggplant and let cook until the oil is expressed from the eggplant (the eggplant will first absorb all the oil and once cooked it will release it) then remove from the pan and set aside. 4. To the oil add the green curry paste, lemongrass, ginger, garlic, and chilies to the pan allowing them to become aromatic for about 1-2 minutes.5. After about 1-2 minutes add the chicken to the pan, covering it with the paste, mixing until cooked through. 6. Add the onion and snow peas to the chicken. Once the onion is beginning to be translucent, add back the eggplant and mix together. 7. Add in the coconut water to the pan, followed by equal parts water. Bring to a boil, then reduce heat to a simmer and allow to cook for about 5 minutes. 8. Serve in bowls over different varieties of rice.9. Garnish with cilantro and lime juice to taste. 10. Enjoy!

WE ARE BACK! On today's menu we are re-cooking some leftovers as we start a new series. After an extended Hiatus, Jen and Yvonne have gotten together once again to start the second season of Good to the Last Bite Podcast. Catch up with the ladies and what they've been up to over the past 6 months, as they talk about the insanity of their lives, what they've been eating and cooking, and also the beautiful letdowns they've both experienced over the past few months. Don't forget to check the Good the Last Bite podcast out on Instagram @goodlastbite or email recipe or episode ideas to goodlastbite@gmail.com

Today on the menu; Lamb Shawarma. The ladies' dear friend Rachel joins them as they make one of her home's regular dinners. The ladies share about where they all met, they chat about stepping out of their comfort zone by adventuring solo to foreign lands, or foreign spices. Reminder that this is the Season Finale and they ladies will be taking a break for a few weeks. The hectic schedules both Jen and Yvonne have for the next few weeks has left it difficult for them to record, but they will be back in August/early September with many more delicious recipes and more opportunities to enjoy life to the last bite. Lamb ShawarmaIngredients1 Lamb Leg or Shoulder 2.5-3kgs(5-7lbs) with bones2tsp Black Peppercorns5 Cloves1/2 TSP Kardamom Pods1/4 TSP Fenugreek Seeds1tsp Fennel Seeds1 tbsp Cumin Seeds 1 Star Anis 1/2 Cinnamon Stick1/2 Nutmeg Grated 1/4 TSP Ground Ginger1tbsp Paprika (sweet)1tbsp ground Sumach (buy online or Turkish supermarket I can send a picture of ours so you know what to look for)3/4 tbsp Sea Salt25g Freshly Grated Ginger 3 Garlic Cloves Crushed40g Coriander/Cilantro chopped 60ml Lemon Juice 120ml Peanut Oil or Olive Oil 1 cup of Boiling WaterCooking Instructions1. Roast Peppercorns, Cloves, Kardamom Pods, Fenugreek Seeds, Fennel Seeds, Cumin Seeds, Star Anis, and Cinnamon Stick in a pan without any oil for 1-2 minutes on a middle to high heat to let the flavours develop being careful not to let them burn. 2. Add the nutmeg, ginger and paprika and allow to bloom for a few seconds. 3. Grind the roasted spices in a spice mill or pestle and mortar mix them with all the other ingredients apart from the lamb 4. Score the lamb with 1.5cm deep cuts all over the meat to allow the marinade to penetrate the whole joint. Put the meat in a big roasting pan (Dutch oven or Roman pot is best so you get the oven in an oven effect) rub the marinade all over the meat and really massage it in.5. Cover with foil and sit in the fridge for a few hours or better overnight. 6.Heat the oven to 170°c (350°F)7. Remove the foil and roast with the fatty side up for 4.5 hrs. (for boneless about 2.5 hours) or until internal temp is 165F8. After 30 minutes tip a cup of boiling water into the pan and every hour baste the meat with the roasting juices if necessary add more water so that there is always 1/2cm of fluid in the pan.9. After the first 1.5hrs cover with foil or the lid of the pan when finished allow to rest for ten minutes before serving10. Serve it with rice and roasted vegetables (peppers, zucchini, and eggplant) or with a tomato salad hummus and pita with a fresh herb yoghurt dip, tzatziki and pita bread.

Today on the menu; BLT Salad. The ladies talk about different types of bacon, Jen shares her unexpected encounter, and Yvonne talks about her new homesteading venture.BLT SaladIngredients12 slices lean center cut bacon, cooked and chopped4 Roma tomatoes, chopped1/4 cup light mayonnaise, I use Hellman's1/8 tsp kosher saltfresh black pepper, to taste6 cups chopped Romaine lettuce4 oz 1 medium hass avocado, dicedCooking InstructionsLine cookie sheet with tin foil. Place bacon on oven safe cooling rack on the tin foil lined cookie sheet Heat oven to 400 degrees F Cook bacon for 20-25 minutes or until desired crunchinessDice the tomatoes, remove excess seedsIn a salad bowl, mix ¼ c of mayo and the diced tomatoesAdd ⅛ tsp saltAdd cracked pepper according to preferenceChop the head of lettuce into bite sized pieces and add lettuce to bowlDice the avocado and add to bowlDice the bacon and add to bowl.Mix all ingredients together and refrigerate for 15 minutes. Serve cold. Optional garnishes include: croutons, turkey, cheese, chives…

Today on the Menu, the ladies cook up some Baked Salmon with Avocado Salad. The ladies discuss a tasty amount of cooking tips they have come across, from peeling avocados, to planting duck eggs, to baking banana peels, to searching for saltier salt. Baked Salmon and Avocado SaladServes 2 Ingredients2 Salmon fillets 1 tsp Olive OilPaprikaLemon PepperSalt and PepperAvocado Salad1 Avocado1 Red Vine TomatoDiced Red Onion (To Taste) approx ⅛ of an onionCilantro - equal parts to other veggiesJuice of 1 Lime2 tsp of Olive OilSalt to tasteCooking InstructionsPreheat oven to 400f/200cDebone Salmon if needed, cover Salmon with Olive Oil, and season with Paprika, Lemon Pepper, Salt and Pepper to taste.Baked fish in oven for 10-15 minutes until fish has become flakeyCube avocado and tomato, dice red onion and cilantro, and combinePour Lime Juice, Olive Oil and Salt over veggies and stir, adjusting to preferred taste. Serve with choice of Rice, or preferred Grainy Starch.