Celebrate Memorial Day Recipes Bursting with Flavor #AMCoffee

Memorial Day Bursting with Flavor Recipes



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Although no sculptured marble should rise to their memory, nor engraved stone bear record of their deeds, yet will their remembrance be as lasting as the land they honored.Β  ~Daniel Webster

memorial day
Grab a cup ‘o Joe and share what’s on your mind for an hour on this MONDAY, MAY 26.

This is a sad day on one hand, as we are remembering those who perished in wars and tribulations that are our of a normal person’s imagination.

It is a good day to celebrate because those men and women who shielded this country’s freedoms Must be remembered forever.


Please share, remember, reach out deep to the humble part of you where sad and joy are ONE.

With thankfulness, we would like to share some of the best Memorial Day recipes by our original bloggers network. Scroll down for more details and delicious eats.


#1 Spinach Artichoke Hummus by Shugary Sweets
#2 Grilled Eggplant Rolls by Menu Musings
#3 Strawberry Jalapeno Chicken Wings by The Black Peppercorn
#4 Spinach and Feta Grilled Turkey Burgers by Foodie with Family
#5 Cilantro Thai Grillled Chicken by Artsy Foodie
#6 Greek Salad with Sundried tomatoes, Feta and Olives by Family Fresh Cooking
#7 Roasted Potato Salad with Cilantro Pesto by Food Done Light
#8 Couscous Salad by Tickling Palates
#9 Chocolate Coffee Cheesecake Strawberries by Happy Food Healthy Life
#10 Flag Pretzels for Memorial Day by Passion for Savings

top 10 memorial day recipes

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  1. CoffeeTime says:

    Good Morning. Let’s remember those who perished in wars standing for our Freedoms that we are able to enjoy now.

    Do you know any Veterans? Let’s voice our Thanks and Feelings for Veterans to whom we are obliged for the end of our lives and forever.
    memorial day

    • Good morning! I was wondering why we “celebrate” memorial day with bbq’s and such. shouldn’t it be a day of mourning for those who perished?

      • CoffeeTime says:

        The Memorial Day celebration started from the Civil War times, but now we remember all those perished in ALL wars, not just in that one.

        I think what truly needs to be kept in HEARTS and minds that while we are celebrating, we are giving respect and THANKS for what we got to enjoy TODAY.

        FYI: Interestingly, many years ago the government was looking for adding holidays for Days Off. They decided to add this one as a day off and make it official.

        • It just seems like July 4th is for celebration, you know what I mean? and our soldiers should get a moment of silence… but I really don’t mind more barbecues…

    • Good morning. My husband and brother in law are Air Force veterans

    • Brianna Ketchum says:

      Morning yes I know some my 2 grandpa’s great uncles and great grandma and couple more were . My moms dad passed away 3 years ago to cancer

    • Good Morning and Happy veterans Day. Our family friends is a retired veteran, While in the Marines, He hurt he’s back and is in constant pain And unable to work. I think we should have 2 names for today, Veterans Day and Hug a Veteran Day.

    • Jessica Parent says:

      Good morning!!Baby got me up earlier today and has stayed awake!! Lol I know a few veterans and know we had several within the family that passed from other things over the years (mostly cancers :/ ) I don’t mind celebrating with BBQ’s but wish there was more we did to honor our vets Be it a tree planting or country wide moment of silence or candle vigil

    • Rebecca Swenor says:

      Good morning all. Happy memorial day. I do know many veterans because I am one but never fought in war. My grandfather and my parents were the one to inspire me to join. Here is a poem my grandfather wrote well at war. My cousin who is a PA in the navy posted it the other day.

    • Karen Hinkle says:

      good morning and yes I do know some my brother in law my hubbys dad and we shall be celebrating with them today

    • wendy c g says:

      Good morning, I want to thank all military who have served and are currently serving.

    • Rebecca Swenor says:

      Good morning I posted a link in AM Coffee and the Event page on fb of a poem my grandfather wrote during his time at war.

  2. CoffeeTime says:
  3. CoffeeTime says:

    #1 Spinach Artichoke Hummus by Shugary Sweets

    2 Tbsp olive oil
    4 cloves garlic, peeled and roughly chopped
    5oz fresh spinach
    1 can (14oz) artichoke hearts, drained
    2 cans (15oz) garbanzo beans, rinsed and peeled
    2 Tbsp tahini
    2 Tbsp lemon juice
    1 tsp kosher salt
    1 1/2 tsp cumin


    In a medium skillet, heat olive oil, garlic and spinach for about 3 minutes, stirring frequently, until spinach wilts. Add artichokes and saute an additional minute. Remove from heat and set aside.
    In a large food processor, process garbanzo beans with tahini and lemon juice until smooth. Add spinach and artichoke, salt and cumin. Process for several minutes until combined and smooth. Add additional liquid (olive oil, lemon juice or garbanzo bean water) if needed to make smoother.

    Spinach Artichoke Hummus by Shugary Sweets

  4. CoffeeTime says:

    am coffee
    #2 Grilled Eggplant Rolls by Menu Musings

    2 zucchinis
    (each zucchini gave me about 10-12 slices)
    house Italian “lite” dressing
    jarred roasted red peppers, finely diced
    Herbed goat cheese
    if plain, season with kosher salt, black pepper, garlic powder, and Italian seasoning

    Step-by-Step instructions are at Menu Musings!

    Grilled Eggplant Rolls by Menu Musings

  5. CoffeeTime says:

    #3 Strawberry Jalapeno Chicken Wings by The Black Peppercorn


    12-16 whole chicken wings
    1 cup strawberry jam
    4 jalapeno peppers, with seeds
    juice of 2 limes
    ΒΌ cup fresh mint leaves
    Β½ tsp salt


    Cut the wings into three pieces: drummette, middle portion and tip. (save the tips for making chicken stock in the future. I keep them in a freezer bag in the freezer for future use).
    Place remaining ingredients in a food processor to make the wing marinade. Pulse until smooth.
    Mix the marinade with the cut up chicken wings until evenly coated. Place in the fridge and marinate for 1 to 2 hours.
    Place a wire rack on a cookie sheet lined with aluminum foil. Spray the wire rack with cooking spray.
    Place the wings on the wire rack and place in a 375F oven. Keep the left over marinade in the fridge for basting.
    Cook for 30 minutes.
    Remove from the heat and brush the wings with the marinade. Turn the wings over and brush the other side with the marinade.
    Return the wings to the oven and cook for another 30 minutes.

    Strawberry Jalapeno Chicken Wings by The Black Peppercorn

  6. CoffeeTime says:

    #4 Spinach and Feta Grilled Turkey Burgers by Foodie with Family

    1 bag baby spinach (6 ounces)
    4 cloves roasted garlic, finely chopped
    1 teaspoon olive oil
    1 pound 93% lean ground turkey
    4 ounces crumbled feta cheese
    1/2 teaspoon salt
    black pepper to taste
    4-6 hamburger buns (I like whole wheat here.)
    extra olive oil for oiling the grates and brushing the buns before toasting.
    Optional Garnish:
    mixed greens
    Dijon mustard
    Roasted Garlic Whipped Feta


    Pour the teaspoon of olive oil in a heavy skillet with a tight fitting lid over high heat. When it is shimmery and hot add the roasted garlic to the pan and stir for about 10 seconds or until it’s fragrant. Add the spinach all at once and flip it a couple of times with tongs. Turn the heat off, add the lid and let sit for 2 minutes. Remove the lid, flip a couple more times, add the lid and leave for 1 more minute. Use the tongs to gently transfer the spinach and garlic to a colander on a plate. Let it rest until room-temperature. Either chill in a tightly covered container in the refrigerator for up to 3 days or proceed to the next step.

    Roughly chop the wilted spinach and garlic so you can more easily mix it through the ground turkey. Add it to a mixing bowl with the turkey, feta, salt, and pepper. Gently but thoroughly mix everything together until all of the ingredients are evenly distributed. Form into 4 to 6 burger patties that are at least 3/4 of an inch thick. Place the formed patties onto a parchment lined cookie sheet and let it rest in the freezer while you preheat your grill.

    Preheat your grill to medium-high. Soak a wadded paper towel generously with olive oil and use tongs to rub it over the clean grill grates, heavily oiling them. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open. After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165Β°F. Transfer the burgers to a clean plate.

    Brush each of the insides of the buns with olive oil and toast them directly on the grill just until they have grill marks. Use tongs or a spatula to transfer the buns to a clean plate or baking sheet.

    Serve each burger on a bun topped as desired.

    Spinach and Feta Grilled Turkey Burgers by Foodie with Family

  7. CoffeeTime says:

    #5 Cilantro Thai Grillled Chicken by Artsy Foodie

    2 garlic cloves, coarsely chopped
    1/2 cup cilantro
    2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
    1 tablespoon toasted sesame oil

    Place all the ingredients above in a food processor and process until smooth.

    4 boneless skinless chicken breasts


    Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
    Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

    Cilantro Thai Grillled Chicken by Artsy Foodie

  8. CoffeeTime says:

    #6 Greek Salad with Sundried tomatoes, Feta and Olives by Family Fresh Cooking

    Greek Salad with Sundried Tomatoes, Feta and Olives

    by Marla on June 3, 2010 Β· 34 comments
    Follow Me on Pinterest

    Feta topped greek salad.

    With so many summer celebrations coming up we will all most likely be attending some fun BBQ’s, beach parties, picnics and all kinds of outdoor celebrations. Memorial Day just flew by, July 4th follows and loads of folks will be doing a lot of outdoor entertaining. Whenever there is a potluck I bring a huge salad. No matter what is on the menu a fresh salad is something everyone will eat. A salad also balances out the heaviness of traditional party food.

    Big greek salads for picnics, parties and BBQ’s

    When I bring a salad to a party I always like to chop my veggies into small, bite sized pieces. This makes it much easier for people to eat & socialize without having to worry about using a knife to cut large pieces. Sometimes we end up eating standing up in casual party situations with one hand balancing a plate and the other holding a fork. Make it as easy as you can on your guests.

    California coast beach with 6 girl friends.

    Recently I went to a beach potluck with some foodie blogging friends. It was a relaxing day spent at the shores of the Pacific Ocean on the Santa Monica coastline. It was a perfectly lazy time spent lollygagging, giggling and downright fun girl talk. This is the salad that I brought to share.

    Chopped vegetable salad for beach picnic.

    Greek Salad with Sundried Tomatoes, Feta and Olives

    Serves as many as you want it to. Make a Big Batch for your family or for entertaining.


    Dress salad as needed. If you are keeping a large salad in the fridge for grab and go meals, your greens will stay fresh as long as you keep oils and dressings off until serving.
    Note: As far as dressing goes I am a purist. A twist of pepper, some garlic salt and a splash of lemon juice and olive oil make me happy. So does a heap of salsa scooped on top. The feta cheese gives me enough fat to keep me satisfied. If you have a favorite dressing or vinaigrette feel free to use it.


    Organic Salad Greens or Baby Spinach Leaves
    a few handfuls diced Bell Peppers, use a variety of colors
    a few handfuls Cherry Tomatoes sliced in half
    a few handfuls sliced Mushrooms
    a handful of fresh chopped Dill
    a handful of Italian Parsley
    a few handfuls of crumbled Feta Cheese
    a few handfuls of sliced pitted Kalamata Olives
    a handful Green Onion
    1/2 cup thinly sliced Sundried Tomatoes, drain oil or use reconstituted dried ones.
    a few pinches of Black Pepper
    a few pinches of Garlic Salt
    Salad Dressing of choice or a squeeze of Lemon Juice and Olive Oil

    Optional: garnish with additional chopped dill and parsley


    Layer ingredients as listed with the base being the salad greens. Work with the biggest veggies first and taper off with the sundried tomatoes, olives and cheese last. Make your salad look gorgeous!
    Sprinkle parsley and dill on top.

    Greek Salad with Sundried tomatoes, Feta and Olives by Family Fresh Cooking

  9. CoffeeTime says:

    #7 Roasted Potato Salad with Cilantro Pesto by Food Done Light
    Hot roasted potatoes are tossed with a vibrantly, flavorful cilantro pesto creating a healthy dish for any cookout or BBQ.


    2 1/2 lbs. yukon gold potatoes, cut into 1 inch pieces
    1 tbsp. olive oil
    1 tsp. kosher salt
    1/4 tsp. fresh ground black pepper
    3/4 cup diced celery
    1/2 cup diced onion
    2 mangoes, peeled and diced
    For the cilantro pesto:
    3/4 cup chopped cilantro (pack the measuring cup)
    1/4 cup chopped mint (pack the measuring cup)
    1/2 to 1 jalapeno, ribs and seeds removed, minced
    1 tsp. grated ginger
    2 garlic cloves, minced
    1/2 cup unsweetened shredded coconut, fresh or frozen (defrosted)
    1/2 tsp. kosher salt
    1/2 tsp. ground coriander
    1 tsp. ground cumin
    Juice of 1/2 lime
    2 tbsp. water
    2 tbsp. olive oil


    Preheat oven to 425ΒΊ.
    Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.
    For the pesto: In a food processor, add cilantro and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.
    In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 8 tbsp. cilantro pesto. (If you want a little more pesto, go ahead and add it).
    Roasted Potato Salad with Cilantro Pesto by Food Done Light

  10. CoffeeTime says:

    #8 Couscous Salad by Tickling Palates

    Couscous – 1/2 cup
    Cucumber – 1
    Tomato – 1
    Red Onion – 1 (optional)
    Raw Mango – 1/4 cup
    Watermelon, chopped – 1/4 cup
    Coriander leaves – 4 tbsp
    Lemon Juice – 1 tsp
    Olive / Vegetable oil – 1 tsp
    Black Pepper – to taste
    Salt – to taste


    Heat a pan with 1/4 cup of water and add 2 pinch salt to it. When it comes to a boil, add the couscous, shake the pan and close with a lid and let it be for 10 minutes.
    Peel, remove the seeds and chop the cucumber finely. Cut the tomato into two, scoop the seeds out and chop them finely as well. Chop the onion (if using) and mango finely.
    Deseed the melon and chop finely. Use only the leaves of the coriander / parsley and chop them fine as well.
    In a small bowl, prepare the dressing by whisking together lemon juice and oil till they emulsify well. Season with salt and pepper according to your taste.
    In a big bowl place the chopped vegetables, watermelon and add the dressing and toss well to coat.
    Fluff the couscous with a fork and it to the salad bowl and toss well to coat and mix together.
    Place the bowl in the refrigerator and serve chilled.

    Couscous Salad by Tickling Palates

  11. CoffeeTime says:

    #9 Chocolate Coffee Cheesecake Strawberries by Happy Food Healthy Life

    12 strawberries, rinsed and hulled (cored)
    1/4 cup super finely ground coffee
    1 cup dark chocolate pieces
    [for filling]
    4 ounces fat-free cream cheese, softened
    1/2 packet sugar free fat free white chocolate pudding mix
    1 tsp vanilla
    1/4-1/2 cup milk


    With a mixer, cream the cream cheese until soft and smooth. Add in the pudding mix, vanilla, and milk. I would start with 1/4 of a cup of milk and add more until you get a consistency that is firm, yet soft enough to pipe into your strawberries. Scoop cream cheese mixture into a piping bag with a large tip on it. Pipe into cored (and dried) strawberries and set aside.

    In a small saucepan boil water (about half full). Place medium glass bowl over saucepan and melt chocolate in bowl, stirring constantly. Once chocolate is melted, remove from heat and combine the finely ground coffee to the chocolate.

    Dip dried strawberries in coffee-laced chocolate and place on a tray lined with wax paper. Continue to dip all strawberries. Place in the refrigerator for about 30 minutes or until ready to serve.

    Chocolate Coffee Cheesecake Strawberries by Happy Food Healthy Life

  12. CoffeeTime says:

    #10 Flag Pretzels for Memorial Day by Passion for Savings


    1 Bag Pretzel Rods
    24 oz. Almond Bark
    2 Tbsp. Shortening
    Food Coloring
    White Sprinkles


    Melt the Almond Bark with 2 Tbsp. Shortening
    Dip the Pretzel Rods in White Almond Bark
    Divide remaining Almond Bark in half and add Red and Blue Food Coloring
    Dip β…“ of the White Chocolate Pretzels back in Blue Chocolate
    Add White Sprinkles before drying
    Drizzle Red Chocolate over the remaining white section to create stripes

    Flag Pretzels for Memorial Day by Passion for Savings

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