Happy Memorial Day! Like many of you, we like to spend this weekend outdoors with plenty of easy meals that are cooked on the grill. And if you didn’t already know, do you know what Memorial Day was previously called?
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Decoration Day! Why? From the early tradition of decorating graves with flowers, wreaths and flags, Memorial Day is a day for remembrance of those who have died in service to our country.
It was first widely observed on May 30, 1868, to commemorate the sacrifices of Civil War soldiers, by proclamation of Gen John A. Logan of the Grand Army of the Republic, an organization of former Union sailors and soldiers.
“We do not know one promise these men made, one pledge they gave, one word they spoke; but we do know they summed up and perfected, by one supreme act, the highest virtues of men and citizens. For love of country they accepted death, and thus resolved all doubts, and made immortal their patriotism and their virtue.”
– James A. Garfield, May 30, 1868, Arlington National Cemetery
Grilled Barbecue Chicken
Parmesan Roasted Corn on the Cob
Leftover Potato Salad
While we’ve been grilling all weekend long, we’re finishing up with barbecued chicken and corn on the cob! Not just grilled corn on the cob, but this one is spread with a combo of mayonnaise, Parmesan cheese, and spices before being wrapped in foil and put on the barbecue! Yum!
Ham Bone & Pink Beans
It’s been ages since I cooked up a pot of beans and nothing flavors them better than ham! If you’re like me, you love the KFC coleslaw that comes with your fried chicken. There are plenty of great coleslaw recipes, but this time, I’m fixing the KFC copycat one!
Brown Sugar Glazed Ham Slices
Garden Salad w/ Oranges & Candied Almonds w/ Dressing
Since the late 1970s while living in Hawaii at the time, I learned to make fried rice. It’s such a versatile dish and always tasty! Best of all, fried rice goes with almost any Asian meal, but also something as simple as pan-fried ham slices too!
Roasted Potato Salad
Candied Bacon, Tomato, Cheese & Lettuce Sandwiches
We love BLTS for lunch or dinner. They’re so good with the saltiness of the bacon, the freshness from the tomatoes, and the crispness from the lettuce. For some time I’ve wanted to put my own twist to one of America’s classic sandwiches. I soon hope to have the recipe ready to share.
Pecan Crusted Chicken
Steamed Asparagus Spears
In Jo’s words; “Chicken cutlets are breaded in a delicious pecan crust and baked until perfectly crispy on the outside but juicy on the inside. Made with a few simple ingredients and in about 30 minutes, this pecan-crusted chicken with the most delectable honey mustard sauce is perfect for busy weeknights or even special occasions.” I agree!
I confess I’m not a vegan, much less a vegetarian, but a tiny bit of protein is all I need to be happy. Hence, one of the reasons 1 fish fillet, 1 steak, or any other number of proteins we cook at our house, stretches for two people. I usually take one-third of the meat and hubby the rest. And even then, there are times it’s more than I want. So trying a tofu dish is not something that occurs often, if at all. But I did try this recipe and LOVED it! Plenty of fruity Asian sauce to make me happy!