One of the things that I love the most about summertime is firing up the grill! After 16 years of using the same grill, we recently upgraded. I used to leave the grilling duties up to my husband, but I decided a few weeks ago that I needed to try my hand at it. I’m happy to say, I haven’t burned anything yet!
Our summer schedule has been pretty hectic this year, and I am finding less and less time to get to the store. My go-to place to shop is Giant Eagle. I can find everything that I need in one place – especially when it comes to grilling essentials! Everywhere I turn, Giant Eagle has awesome displays full of grilling must-haves, from propane and charcoal to meat, condiments and paper products and more!
I found grilling essentials throughout the entire store, with most of the items being concentrated around the meat counter and meat display cases toward the back of my local store. As you can see in the images above, I wasn’t kidding when I said that Giant Eagle has it all!
I run to my local Giant Eagle multiple times per week it seems, and today I decided that I wanted to replicate a nice, dining-out type meal. Kind of like a pretend date night, except with kids. At our house. ;-)
Here is the menu I decided on before heading out to shop:
- Grilled Market District T-Bone Steaks topped with Roasted Garlic Aioli
- Smashed Red Potatoes
- Grilled (foil packet) Tomatoes, Basil and Mozzarella
- Aquifina Sparkling Water
- Homemade Ice Cream Sandwiches with Breyer’s Ice Cream
I made a quick trip to Giant Eagle with my 6 year old, and grabbed what I needed. She chose the ice cream flavor. I happen to think she has great taste!
I decided to try something new today and make a Roasted Garlic Aioli, and chose to assemble it first to allow the flavors time to develop.
I used this basic recipe, and chose fresh basil as the herb since we have some growing on our patio. Roasting garlic was super easy, and it made my house smell amazing! I grew up being taught that Hellmann’s Mayo is the best…and since this aioli is mayonnaise based, I was sure to pick some up at Giant Eagle.
Steaks are typically the star of the show when I make them, and I always try to buy great quality meat and go simple with seasoning. In fact, I like to season mine with good old salt and pepper. I typically take steaks out of the package as soon as I get them home, place them in a glass baking dish and rub them with salt and pepper. I then place them in the fridge until it’s time to grill. Easy, peasy.
I did hand grilling duties over to my husband today while I finished prepping inside. I decided to boil the red potatoes vs. grilling them, and when they were done I strained them, melted some butter in the pan and put the potatoes back in. I added a bit of salt and pepper and stirred them around until they broke up a bit and were very roughly smashed.
Here is an action shot of the steak grilling. YUM!
Foil packet veggies are so super easy and one of my favorite things to do. This packet has a bit of olive oil, whole grape tomatoes, fresh basil, mozzarella cheese, salt and pepper. We place them on the top rack to warm through.
So…dessert! (Otherwise known as the best part…)
We don’t always have dessert after dinner, but this was our nice take out dinner knock off, and I thought it called for a fun dessert! I keep seeing recipes for fun ice cream sandwiches, and I decided to give it a whirl. Giant Eagle literally has more Breyer’s Ice Cream in stock than you can imagine, and it was tough to narrow our choices down to one. That’s why you see 2 containers of ice cream in the picture above.
I baked some homemade chocolate/chocolate chip cookies and once they were completely cooled I spooned a bit of Breyer’s Ice Cream between two cookies. I then placed them in the freezer to full harden before we were ready to eat them. I recommend using a cookie recipe that yields slightly soft cookies, and to use an ice cream scoop for the dough so that your cookies are fairly uniform in size. But honestly? They are homemade, and imperfection is part of the charm, in my opinion!
So…after quite a busy afternoon of shopping and prep, we sat down to an absolutely delicious meal this evening.
Here is a shot of how things came together:
It was delicious.
The Aquifina Sparkling water was Black Cherry Dragonfruit and was a nice, non-alcoholic alternative. I’ll definitely be buying it again.
Funny enough, while I loved the Roasted Garlic Aioli on the steak, it was equally good on the potatoes!
And the ice cream sandwiches?! So, so good.
I know that I’ll be running to Giant Eagle all summer long for my grilling essentials. It’s too convenient not to! And now that I know the yumminess (and ease) of making aioli, who knows what combinations I’m going to come up with next. ;-)
What are your favorite foods to grill? I would love to hear your ideas!
Giant Eagle is your Summer Grilling Headquarters – be sure to go here for even more inspiration!
- 1 small head of roasted garlic (see below for instructions on how to roast)
- 1 tsp Olive Oil
- ¼ cup Hellmann's mayonnaise
- 1 tsp Fresh Basil, minced (or your favorite herb)
- ½ tsp freshly ground pepper
- ⅛ tsp kosher salt
- Steak - approx. 1 lb per person (we used Market District T-Bone Steaks)
- To roast garlic (up to 1-2 days before if preferred), pre-heat oven to 400 degrees. Take a full heard of garlic and remove as much of the papery layers as possible, while keeping the bulb in tact. Slice the top off of the head, exposing the bulbs of garlic. Place the garlic on a square of foil. Drizzle the garlic with 1 tsp of olive oil and twist the foil closed to form a packet. Place the foil packet directly on the oven grates and roast for 40-45 minutes. Allow it to cool completely before squeezing the softened, roasted garlic out of the shell. Refrigerate for up to 3 days.
- Mash together roasted garlic, mayo, herb of your choice, salt and pepper. Leave the sauce chunky. Refrigerate until ready to use.
- Sprinkle both sides of your steak with salt and pepper. Rub in to the meat and let it sit while the grill is heating up. Grill steaks evenly on each side until cooked to desired doneness.
- Remove steaks from grill and allow them to rest for approximately 5 minutes. Top with 1-2 tbsp of aioli and enjoy!