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
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.
OUR DEEPEST THANK-YOU TO THE BRAVERY AND UNCONDITIONAL LOVE FOR THE PRINCIPLES THIS COUNTRY IS FOUNDED ON.
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.
TOP 10 MEMORIAL DAY RECIPES ROUNDUP
#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
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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.
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?
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
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.
Barbara,
I love this HUG-a-Veteran idea!
I’ll HUG my Hubby many, many times!
That would be awesome because so many just need to know people care. π
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
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.
good morning and yes I do know some my brother in law my hubbys dad and we shall be celebrating with them today
Good morning, I want to thank all military who have served and are currently serving.
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.
Retweet, Repin, Shout-Out!
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retweeted…
Done @conralph and constance ralph
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done wow some amazing dishes there
Mmmmm….repinned and retweeted @buttmonkee8 (Really wanna try those strawberries!!)
Re-tweet and repinned. @beclewis and RebeccaSwenor13
#1 Spinach Artichoke Hummus by Shugary Sweets
Ingredients
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
Instructions
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.
ENJOY!
ooh, I’m definitely going to try this! my husband devours hummus… I think I’ll cook the chickpeas myself though – got a bag lying around π
Dont know about the artichoke. But everything else sounds good
Looks good but i don’t like spinach and artichoke
Never made this homemade but, I order it at Apple Bees. lol.
going to be giving them all a try
Sounds delish to me (Im the only household member that likes hummus though or spinach so Im pretty sure Id be the only one eating it)
I may have to try this because it sound good even Thanks for sharing.
We love hummus, this is a must try.
#2 Grilled Eggplant Rolls by Menu Musings
Ingredients:
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!
yummy and pretty!
That looks really good. Ty
Theejse look yummy will have to try them
I Don’t like egg plant but would give this a try.
@Barbra I dint like it either but you must try it again I love it yum
Looks good-but not sure Id be a fan as Im not a huge fan of Eggplant -however like Barbara I would try them
I would try this without the dressing. I love goat cheese and egg plant. Ty for sharing this.
#3 Strawberry Jalapeno Chicken Wings by The Black Peppercorn
Ingredients
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
Instructions
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.
Enjoy!
Sounds weird
Sounds goodlove e wings but the hotness I I dont know
I would why this, but not really a pepper fan.
no hot peppers for me but my hubby loves them will try for him
These aren’t really “my thing” either….but my hubby and daughter would probably Love them
I will for sure try these wings it sound so good. Ty π
That’s different, I may try it.
#4 Spinach and Feta Grilled Turkey Burgers by Foodie with Family
Ingredients
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
mayonnaise
Dijon mustard
Roasted Garlic Whipped Feta
Instructions
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.
Everything but the Feta cheese..when we lived in alaska it seemed like every pizza place put it on the pizza
I never tries feta cheese but for sure will with this recipe
I would try this , looks really good. I love spinach.
now that a burger and looks and sounds great
Im not a huge fan of burgers but these Look SUPER yummy to me!!
Okay I have to go eat something now. To hungry. lol Thanks for sharing.
I love feta, I try to introduce turkey as much as I can.
#5 Cilantro Thai Grillled Chicken by Artsy Foodie
Ingredients:
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
Instructions:
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.
Now this looks delicious I love chicken
I would love this.
wow a new way to make chicken and looks heatly for you to
Mmmmm….I personally LOVE chicken (unfortunately only one of my boys and my daughter do too so we do not have it often. Would love to find a recipe ALL the children love (and hubs too-they are “red meat” guys)
Love how good this looks I bet it taste just as good. Thanks for sharing.
Always looking for new ways to make chicken. We eat a lot of chicken.
#6 Greek Salad with Sundried tomatoes, Feta and Olives by Family Fresh Cooking
Greek Salad with Sundried Tomatoes, Feta and Olives
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by Marla on June 3, 2010 Β· 34 comments
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Feta topped greek salad.
With so many summer celebrations coming up we will all most likely be attending some fun BBQβs, 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.
NOTES:
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.
INGREDIENTS
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
METHOD
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.
Looks good
Wow greek salad never tried something like that will now looks so good
I would try this except for the olives, not a fan of olives.
my daughter makes this all the time put a twist on just regular salad and it is good
Sorry-not feeling this one-Lol …Not a huge fan of half the stuff in it (Olives,mushrooms,cherry tomatos I only like a little)
My kids would love trying this thanks for sharing.
This sounds wonderful, I love salads during summer.
#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.
Ingredients
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
Instructions
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).
This sounds good
wow! the ingredient list!! but it looks yummy. clipping this page to my “recipes to try” evernote notebook π
Wow we will have to try it looks yummy
I would try this one, I can’t wait to get fresh potatoes out of the garden.
I have been staying away from the potatoes but I might have to just try this I love any potatoes
Interesting and looks like one possibly worth trying (doubt Ill be able to talk my picky kids into it but a nice “different” dish to bring on a picnic)
Sounds good and looks so good. π
Never heard coconut in potato salad.
#8 Couscous Salad by Tickling Palates
Ingredients:
Couscous β 1/2 cup
Cucumber β 1
Tomato β 1
Red Onion β 1 (optional)
Raw Mango β 1/4 cup
Watermelon, chopped β 1/4 cup
Coriander leaves β 4 tbsp
Lemon Juice β 1 tsp
Olive / Vegetable oil β 1 tsp
Black Pepper β to taste
Salt β to taste
Instructions:
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.
No thanks. Watermelon and onions?
Looks good but onions nooo don’t mix well
I would try this one too, looks good.
watermelon that’s different sound refreshing hmmm might try this one to
I would try this if it was in front of me but cant see myself making myself (I wouldn’t be surprised to find the fruit and onion mix well) although I personally wouldn’t think to put the two together π
I am going to try this it sound and looks good.. TY π
Idk about this one, these are definitely interesting.
#9 Chocolate Coffee Cheesecake Strawberries by Happy Food Healthy Life
Ingredients
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
Directions
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.
Yum yum yes please
Ohh yum I love strawberries
I cant wait my sister have 20 beautiful Strawberry plants in her garden and she told me the other day, I could have all the strawberries I wanted.
oh these top it off they look so good this is going to wreck my diet lol maybe 1 or 2 wont hurt
Oh my goodness ….NOW these are right up my Alley!!! They look SOOOOOOO Good! All my favorite things (coffee, strawberry,cheesecake and Chocolate!!! )
This I will try, look great. I love strawberries.
I will tweak this a lil and instead of cream cheese use whip cream cause I don’t like cream cheese. Ty for sharing.
#10 Flag Pretzels for Memorial Day by Passion for Savings
Ingredients
1 Bag Pretzel Rods
24 oz. Almond Bark
2 Tbsp. Shortening
Food Coloring
White Sprinkles
Instructions
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
My kids would like these
those are beautiful and brilliant!
My mom has made these before and their great yummy and fun to make as a family
The kids would love this and maybe me too. lol
again my daughter makes these all the time she love pintrest
These are yummy to munch on my nieces make them for Christmas(very similar ones) and 4th of July
This is great for the kids, easy to make. Kids would enjoy making them.
This would be fun for the kids to help with and we all of pretzels.