10 Recipes for Your Memorial Day Menu

Ready to serve Picnic food buffet

Fire up the grill this weekend and kick-off summer with a smorgasbord of items which will quench your thirst and satiate your hunger.

From sangria to salad to burgers, we’ve curated our summer favorites from the past four years of My Judy the Foodie.

So, tighten your apron, get your spatulas ready, and bring on the FOOD (and drink):


White Wine Sangria

This sangria only takes about 5 minutes to make and it tastes so refreshing (I let it sit overnight in the fridge).  People will be impressed that you’re not just serving wine but, that you went the extra mile to create a special punch.  The fruit selection is up to you.  With white wine I like to add light fruits like: pears, Gala apples, and peaches.  For red wine sangria you can add oranges, pomegranate seeds and blackberries.  Also, for more a more alcoholic “punch,” add 1 cup of brandy and 1/2 cup triple sec…

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Homemade Guacamole

I can’t post this video enough.  My life was forever changed when I realized I could make guacamole at home that tasted just as good, if not better, than the overpriced farm stand guacamole.  This is a crowd pleaser every time it’s made (which is about every weekend).

Chilled Corn and Crab Meat Salad

Surprise your guests and add some crab meat to the ubiquitous corn salad.  I’m from Maryland so, any chance I can get to add in some fresh lump crab meat, I DO.  This salad can be served as a main course and tastes delicious when chilled for an hour or two before serving.

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Kale Salad with Toasted Almonds and Dates

By far our most popular salad!  From the crunch of the kale and toasted almonds to the sweetness of the dates and the tangy dressing, you’ll want to serve this EVERY weekend.  We use brown rice but, white rice will taste just a good.

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Grilled Shrimp and Soba Noodles

We love grilling the shrimp and then adding them to the flavorful noodle base.  The sauce is the secret weapon but, if you don’t like peanut butter (or if you are entertaining any guests with peanut allergies) you should steer clear.

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Grilled Flank Steak with Marinade

The ultimate homage to my mother, this Grilled Flank Steak is one of the original My Judy the Foodie recipes.  The marinade is so good, we make 10x as much as we need, package it in Ball jars to freeze and use them all summer (and year long). We love this steak fresh from the grill or even cold, as left overs.

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Grilled Kale Salad with Ricotta and Plums

I know kale seems like it has jumped the shark since even McDonald’s is now incorporating it into its menu.  But, this salad is so light and refreshing, it’s the perfect compliment to a grill of meat. The combination of the ricotta with the plums adds a welcomed sweetness.  And, it’s super easy to make for a party.

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Grilled Turkey Burgers

A nice alternative to your ground chuck.  These burgers have a little kick to them with the addition of the onion soup mix and soy sauce.  A perfect choice for the non red meat eaters!

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Grilled Bananas and Peaches

If you’ve got your grill turned on, what’s to stop you from grilling your favorite fruits.  A healthy alternative to the homemade pies and brownies that cloak the BBQs.

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Not Your Everyday Cole Slaw

What’s a BBQ without some fresh cole slaw as a side.  We love this recipe because it doesn’t contain mayonnaise!  Instead, you make a tasty dressing and add a crunch with grilled Ramen noodles and slivered almonds.  Can you say YUM?!

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Mini Frittatas

Mini Frittatas

I can’t take credit for these amazing bundles of eggy goodness.

My sister-in-law introduced them to me  and I always say, when you see or taste a good thing, there’s nothing wrong with copying it!

In fact,  she had me work her frittata assembly line.  She gave me the task of filling the tins with sun dried tomatoes, feta and spinach and then watched me carefully ladle the whisked eggs into each tin.

After only 20 minutes in the oven, we “popped” out our mini frittatas, let them cool for about 5 minutes, and ate them with our hands like we would any savory cupcake. Because mini frittatas are made in a cupcake pan, they’re the absolute perfect single serve size and shape for my kids to sample at least one or two or three.

Also, let’s face it, saying we’re eating frittatas for dinner is much more interesting than saying you’re having eggs for dinner.  Oh, and their adorable cupcake shape is enough to immediately peak their interest so my son had a blast helping me fill the tins.

Don’t be afraid. Any ingredient you’d normally add to the skillet for your regular omelet you can add to your mini frittata cupcake tin.  I used bacon, tomatoes and cheddar for half the tin and basil, mozzarella and onions for the other half.  Next time around I’ll try garlic, mushrooms and cheese.

As you can see, the possibilities are endless.  This dish is ideal when you’re hosting a brunch for many people.  In just 17 minutes, you can create 12-24 frittatas.

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Easy Chocolate Cake


I needed to make a dessert and I needed one fast.

I needed to make something from the ingredients I had stashed in my pantry and fridge.  There was NO time to run out to the store on a wild goose chase.

Lucky for me, I conducted a quick search online and found this recipe from one of my favorite sites: Donuts, Dresses and Dirt.

I let out a huge sigh of relief.

Although I’ve grown to love baking from scratch, I knew this recipe would taste great, even though it mainly comes from a boxed mix.

Sometimes, when in a time crunch, you have to set your baking morals aside and just rip open that box and dive in.

If you’re looking for a rich, decadent, moist and extra flavorful cake, that you can  prepare and bake in under 70 minutes, you’ve just hit the  recipe jackpot.

Enjoy….I know you will.

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