6 Celeb-Approved Recipes to Spice up Your Memorial Day Party


Happy Memorial Day!

Most Americans are celebrating the holiday today with friends and family … and that likely includes a backyard BBQ or party.

Check out these celebrity-backed recipes and your guests will leave wanting more.


Candice Accola‘s Sunset Salsa
one 15.5-oz. can low-sodium black beans
one 15-oz. can kernel corn
one 8-oz. package cherry tomatoes, diced
4 oz. jar roasted red peppers, diced
8 oz. reduced-fat feta cheese,
crumbled cilantro (to taste)
1 lime

Directions: Mix all ingredients except for the lime in large bowl. Once thoroughly mixed, squeeze lime juice to taste and stir again.



Carla Hall’s 60-second Guacamole
3 sprigs fresh oregano; chopped
3 ripe avocados; pitted; cubed
3 scallions; thinly sliced
juice of 2 limes; to taste
hot sauce; to taste (optional)
salt and freshly ground pepper; to taste

Directions: Put all ingredients in a bowl and mash together until desired consistency is reached.

Clinton Kelly’s Stuffed Strawberries
blue cheese
pine nuts

Directions: Cut the strawberries in half and use a melon baller to scoop out the inside. Then, add a crumble of blue cheese and top it off with toasted pine nuts and a drizzle of honey.


Main Course

Patti LaBelle’s Mac n’ Cheese
1 tbsp vegetable oil
1lb elbow macaroni
8 tbsp (1 stick) plus 1 tbsp butter
1/2 cup (2 ounces) shredded muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterrey jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large Eggs , lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper

Directions: First, preheat the oven to 350 degrees. Then lightly butter a deep 2 1/2-quart casserole dish. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook and drain the water well. Return the noodles to the cooking pot.

Melt the butter then stir it into the macaroni. In a large bowl, mix the muenster, mild and sharp cheddar, and Monterrey jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Mix again then transfer to the buttered casserole. Then sprinkle the remaining shredded cheeses and the 1 tbsp of butter on top.

Bake until the the dish is bubbling around the edges, which should take about 35 minutes.

Mario Batali’s Marinated Grilled Chicken 3-ways
1 pound boneless, skinless chicken (mixed breasts and thighs; cut in 1-inch squares)

Asian Marinade:
1 tablespoon fish sauce
1/3 cup soy sauce
2 tablespoons ginger (peeled and finely grated)
1/2 cup vegetable oil

Mexican Marinade
1 tablespoon chili powder
1/4 cup lime juice
1/2 cup cilantro leaves
1/2 cup olive oil

American Marinade
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup parsley leave (finely chopped)
1/3 cup oregano leaves (finely chopped)

Directions: Skewer the chicken squares and divide in three groups placing the skewers in “a water tight vessel with a lid.” Stir each marinade and pour one over each group. Refrigerate for 24 hours before grilling. 15 minutes before cooking, remove skewers and shake off excess marinade. The Place the chicken on the grill, cooking 3-4 minutes per side, until the chicken is cooked through. Once cooked, move skewers to a platter and allow 10 minutes to cool.



Lauren Conrad‘s Perfect Chocolate Chip Cookie
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon of sea salt (plus more for sprinkling on top)
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips or chunks

Whisk dry ingredients together in a medium sized bowl.

In a saucepan over medium heat, melt butter. Then whisk and remove from heat as it begins to brown. Transfer the butter to a bowl to prevent burning and set aside to cool.

After a few minutes, beat the butter and sugars until thoroughly blended, about 2 minutes. Then beat in the egg, yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips. Then chill dough for 1 hour.

Once cooled, scoop dough onto baking sheets with an ice cream scoop and sprinkle sea salt on top. Bake at 350 degrees F, for 7 to 10 minutes. You want the cookies to look under baked in the center, but lightly browned around the outside. Remember, they still cook when you take them out of the oven!

Lauren Lowstan’s Tip
: If you want to get the perfect chocolate chip cookies that are crispy on the outside, and soft and chewy on the inside, then refrigerate your dough balls for 24-48 hours before baking. Make sure to bring to room temperature before putting in the oven. This will give your cookies the perfect crispy-to-chewy ratio.