Red, White and Blue Cheese Enchiladas We make tri-tips frequently for us and to sell at the Murrieta Farmer’s Market. A very tender, lean and juicy piece of meat. This week we made one just so Patti could make this recipe using the leftovers for Memorial Day. A day where barbeque comes second to thanking God for those that made the ultimate sacrifice for our freedom.

Blue Cheeseburger Meatloaf With all this blustery weather we’ve been requested (a lot) to make a big savory meatloaf. Patti loves cooking with blue cheese because of its unique flavor, Ken just wanted hearty and beefy. He loved it and of course can’t wait for his cold meatloaf sandwiches for days to come. Plus, we used Cattleman’s Grill Steakhouse Seasoning

Bacon Blue Meatloaf Knowing our love of all things bacon a neighbor gifted us with a big bag of already made and crumbled bacon, everything is better with bacon. Louisiana Grills Spicy Sweet Hot Seasoning added just the right amount of “wow” to the flavor of our meatloaf. Patti added blue cheese. Hands down I think this was the best meatloaf I have ever had. The seasoning and blue cheese just “Off the Hook”!!!

Three Cheese Zucchini Bake We lucked out at the Murrieta Farmer’s Market. They have fresh, firm zucchini and Vivian of Drake Farms had fresh parmesan-reggiano cheese. So, we made a yummy side dish that would also be great if we added cooked, drained sausage, ground beef and/or chopped crisp bacon for a perfectly delicious and easy main dish. Ken isn’t an “oh, good” veggie kind of guy but he really liked this, especially with the thick crunchy topping.

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