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.
Pork Tenderloin with Holiday Cornbread Stuffing We have a lot of friends asking us for recipes that aren’t turkey, so here we went for the other white meat. Moist, tender and juicy plus, you can still enjoy Patti’ favorite part, the stuffing.
Second Time Around Stroganoff Patti came up with this recipe for our leftover Spinach-Blue Cheese Sirloin we had last night. One of the things I like about Patti’s leftovers is that they all have that special smoky flavor from the grill. It doesn’t get any better than that… Check out our website for this and our garlic skillet recipes.
Sausage and Summer Squash Bake Tis the season for lots of fresh summer veggies and some of our friends want to know how to best use their bounty. We have lots of squash in our backyard and get more from the Murrieta Farmer’s Market. This recipe combines veggies with meat, or leave out the meat for a vegetarian dish.
Country Bob's BBQ Chicken Patti marinated a chicken using Country Bob’s new marinade and BBQ’d it for our dinner last night. How to describe the flavor or shall I say the flavors? This bird was layered with lots of flavors. The pecan smoke, the marinade, Firehouse Pete’s Rub all came together to make Patti a star, and the chicken was great, too. We served this with our Twisted Taters and fresh spinach topped with some blue cheese.
Little Smokies on the Memphis Ken and his daughter Katie introduced these to me when Ken & I were dating. Now we make them every holiday. You’ll need to double the recipe if you fix these for the big game, they go fast.