Introducing the Greatest Memorial Day Party Recipes

Today is May 1, which means Memorial Day Weekend will be here before you know it! One of the biggest parts of Memorial Day is all of the fab BBQ's that are going on. Yes, there is the typical BBQ chicken, hamburgers and hot dogs medley, but there are also so many other great tasting (and patriotic) foods that can make your Memorial Day party different than the rest! I have scoured the internet searching for some of the best Memorial Day party recipes so that all you have to do is read through and choose which ones you want to make!

Restaurant Style Extra Crispy Chicken

Coating Ingredients:

  • 1 egg, beaten
  • 1 cup of milk
  • 2 cups of all-purpose flour
  • 2 1/2 teaspoons of salt
  • 3/4 teaspoon of ground black pepper
  • 3/4 teaspoon of monosodium glutamate

Marinade Ingredients:

  • 4 cups of water
  • 1 tablespoon of salt
  • 1/2 teaspoon of monosodium glutamate
  • 1 (4 pound) whole chicken cut into pieces
  • 4 cups of oil for deep frying

Directions:

  1. In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
  2. In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
  3. Preheat oil in deep fryer to 350 degrees F (175 degrees C).
  4. One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
  5. Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.

Marinated Greek Chicken Kabobs

Memorial Day Party Food

Ingredients:

  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of crushed dried rosemary
  • 1 pound of boneless, skinless chicken breast halves - cut into 1 inch pieces
  • 1 large red onion, cut into wedges
  • 1 large green bell pepper, cut into 1 1/2 inch pieces
  • 1, 8 ounce, container of fat-free plain yogurt
  • 1/3 cup of crumbled feta cheese with basil and sun-dried tomatoes
  • 1/2 teaspoon of lemon zest
  • 2 tablespoons of fresh lemon juice
  • 2 teaspoons of dried oregano
  • 1/2 teaspoon of salt

Directions:

  1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for 3 hours in the refrigerator.
  2. Preheat an outdoor grill for high heat.
  3. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

BBQ Pork for Sandwiches

Ingredients:

  • 1, 14 ounce, can of beef broth
  • 3 pounds of boneless pork ribs
  • 1, 18 ounce, bottle of BBQ sauce

Directions:

  1. Pour can of beef broth into slow cooker and add boneless pork ribs. Cook on High Heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. Bake in the preheated oven for 30 minutes, or until heated through.

Spicy Grilled Shrimp Recipe

Ingredients:

  • 1 large garlic clove
  • 1 tablespoon of coarse salt
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of paprika
  • 2 tablespoons of olive oil
  • 2 teaspoons of lemon juice
  • 2 pounds of large shrimp, peeled and deveined
  • 8 wedges of lemon, for garnish

Directions:

  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
  3. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Firecracker Grilled Alaska Salmon

Ingredients:

  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons of ground ginger
  • 2 teaspoons of crushed red pepper flakes
  • 1 teaspoon of sesame oil
  • 1/2 teaspoon of salt
  • 8, four ounce, filets of salmon
  • 1/2 cup of peanut oil
  • 4 tablespoons of soy sauce
  • 4 tablespoons of balsamic vinegar
  • 4 tablespoons of green onions, chopped
  • 3 teaspoons of brown sugar

Directions:

  1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
  2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
  3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Red, White and Blueberry Fruit Salad

Memorial Day Party Food

Ingredients:

  • 1 pint of strawberries hulled and quartered
  • 1 pint of blueberries
  • 1/2 cup of white sugar
  • 2 tablespoons of lemon juice
  • 4 bananas

Directions:

Mix the strawberries and blueberries together in a bowl, sprinkle with sugar and lemon juice, and toss lightly. Refrigerate until cold, at least 30 minutes. About 30 minutes before serving, cut the bananas into 3/4-inch thick slices, and toss with the berries.

Minnesota Broccoli Salad

Ingredients:

  • 3/4 cup of mayonase
  • 1 teaspoon of dry mustard powder
  • 1/2 pinch of salt
  • 1/2 teaspoon  of celery seed
  • 1 tablespoon of chopped fresh dill
  • 3 eggs
  • 1 pound of broccoli, chopped
  • 1/4 cup of finely chopped red onion
  • 1 cup of green olives, sliced
  • 1, 4 ounce, jar of diced pimentos, drained

Directions:

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  3. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

Chef John's Classic Macaroni Salad

Memorial Day Party Food

Ingredients:

  • 3/4 cup of diced red bell pepper
  • 1/2 cup of chopped green onions
  • 1/4 cup of diced jalapeno pepper
  • 1/4 cup of diced poblano pepper
  • 1, 16 ounce, package of uncooked elbow macaroni
  • 1 tablespoon of mayonnaise (optional)
  • 1 tablespoon of water (optional)
  • 1 cup of mayonnaise
  • 1/4 cup of white vinegar
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1/8 teaspoon of cayenne pepper
  • 1 tablespoon of white sugar
  • 1 cup of finely diced celery

Directions:

  1. Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
  2. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
  3. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  4. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Lemon Vinaigrette Potato Salad

Ingredients:

  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped
  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).

Crispy Cucumbers and Tomatoes in Dill Dressing

Directions:

In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Ingredients:

  • 1/4 cup of cider vinegar
  • 1 teaspoon of white sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of chopped fresh dill weed
  • 1/4 teaspoon of ground black pepper
  • 2 tablespoons of vegetable oil
  • 2 cucumbers, sliced
  • 1 cup of sliced red onion
  • 2 ripe tomatoes, cut into wedges

Two Tier Strawberry Pie

Ingredients:

  • 1/3 cup of white sugar
  • 2 tablespoons of cornstarch
  • 1/3 cup of water
  • 1/3 cup of grenadine syrup
  • 1 tablespoon of lemon juice
  • 2 cups of fresh strawberries, hulled
  • 1, 3 ounce, package of cream cheese
  • 1/2 cup of confectioners' sugar
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • 1 cup of heavy cream
  • 1, 9 inch, baked pie shell

Directions:

  1. In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
  2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
  3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

American Flag Cake

Ingredients:

  • 1 cup of white chocolate chips
  • 10 cups of fluffy white frosting
  • 1 cup of white chocolate chips
  • 10 cups of fluffy white frosting
  • 1 tablespoon of white chocolate chips (as needed)
  • 2 tablespoons of white sugar (as needed)
  • 1, 4-inch, round paper stencil
  • 3, 10.5 ounce, packages of white cake mix
  • 9 egg whites
  • 1 cup of vegetable oil
  • 3 3/4 cups of whole milk
  • 2 tablespoons of clear vanilla abstract
  • 2 tablespoons of red food coloring
  • 1 tablespoon of blue food coloring

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.
  2. Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.
  3. To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.
  4. Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.
  5. Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.
  6. Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.
  7. Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
  8. Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
  9. To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
  10. To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
  11. Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
  12. Frost the entire outside of the cake generously with the remaining frosting.
  13. Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.
  14. Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
  15. To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

Strawberries and Cream Cake

Memorial Day Party Food

Ingredients:

  • 1 1/2 cups of heavy cream
  • 2 tablespoons of sugar
  • 1/2 teaspoon of vanilla extract
  • 1 1/2 cups of fresh strawberries, sliced
  • 1/2 cup of margarine, softened
  • 1, 8 ounce, package of cream cheese, softened
  • 4 cups of confectioners' sugar
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of quartered strawberries
  • 2 3/4 cups of cake flour
  • 2 1/2 teaspoons of baking powder
  • 2 cups of white sugar
  • 1, 3 ounce, package of strawberry flavored Jello
  • 1 cup of butter, softened
  • 4 eggs
  • 1 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/2 cup of strawberries, pureed

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
  3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
  4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
  5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
  6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Fresh Southern Peach Cobbler

Ingredients:

  • 1/4 cup of brown sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 6 tablespoons of unsalted butter, chilled and cut into small pieces
  • 1/4 cup of boiling water

Mix Together:

  • 3 tablespoons of white sugar
  • 1 teaspoon of ground cinnamon
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/4 teaspoon of ground cinnamon
  • 1/8 teaspoon of ground nutmeg
  • 1 teaspoon of fresh lemon juice
  • 2 teaspoons of cornstarch
  • 1 cup of all-purpose flour
  • 1/4 cup of white sugar

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Fresh Strawberry Upside Down Cake

Ingredients:

  • 2 cups of crushed strawberries
  • 1, 6 ounce, package of strawberry flavored Jello Mix
  • 3 cups of miniature marshmallows
  • 1, 18 ounce, package of yellow cake mix, batter prepared as directed on package

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
  3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Lemon Mint Iced Tea

Memorial Day Party Drinks

Directions:

Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice.

Ingredients:

  • 1 quart of water
  • 3/4 cup of white sugar
  • 6 regular size tea bags
  • 1 peppermint tea bag
  • 1/4 cup of frozen lemonade concentrate

Watermelon Vodka Slush

Ingredients:

  • 4 cups of watermelon flesh, seeds removed
  • 2 fluid ounces of simple syrup
  • 2 tablespoons of lemon juice
  • 1 cup of vodka
  • 2 fluid ounces of lemon liqueur
  • 4 twists of lemon zest 

Directions:

  1. In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze 4 martini glasses.
  2. In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.

Frozen Grape Sangria

Ingredients:

  • 3 cups of green seedless grapes
  • 1 Granny Smith apple, cored and chopped 
  • 1 lemon, thinly sliced
  • 1 cup of red seedless grapes, halved
  • 1/4 cup of superfine sugar
  • 2 750-ml bottles of dry white wine (preferably Pinot Grigio), chilled
  • 1 cup of white grape juice, chilled
  • 1/2 cup of vodka

Directions:

  1. Put the green grapes in the freezer about 2 hours before you want to serve your sangria. 
  2. Combine the chopped apple, lemon slices, halved red grapes, sugar, wine, white grape juice and vodka in a large glass pitcher filled with ice.
  3. Stir to dissolve the sugar.
  4. Add the frozen green grapes to glasses and fill with the sangria. 

Sweet Tea Collins

Memorial Day Party Drinks

Ingredients:

  • 1/4 cup of honey
  • 1/4 cup of fresh mint
  • 1/4 cup of water
  • 1 black tea bag
  • 2 1/4 ounces of bourbon
  • 1 ounce of lemon juice
  • 1 tablespoon of tea syrup

Directions:

  1. Bring 1/4 cup each honey, fresh mint and water to a boil, stirring.
  2. Off the heat, add 1 black tea bag and steep 30 minutes. Strain and chill.
  3. For each drink, shake 2 1/4 ounces bourbon, 1 ounce lemon juice and 1 tablespoon tea syrup in a shaker with ice; serve over ice and top with seltzer. Garnish with lemon and mint.

Frozen Blue Lemonade

Directions:

  1. Combine all ingredients with ice in a blender.
  2. Blend on high until it becomes slushy.
  3. Pour into a glass and garnish with blueberries.

Ingredients:

  • 1 1/2 ounces of white rum
  • 1 ounce of blue curacao
  • 3 ounces of sparkling lemonade

Live fab, repeat! XO, Rebecca

Memorial Day Food & Drink Recipes