If this is the year you’re finally going to throw that epic Fourth of July bash, Giant Eagle can help plan the menu with its hundreds of chef-curated recipes, including appetizers like bacon cheddar dip and zucchini nachos.
Not sure what to serve a large group of people? Try Giant Eagle’s AI Recipe Builder which offered this Sheet Pan BBQ Chicken and Veggies recipe when given the prompt “feed a crowd.”
Sheet Pan BBQ Chicken and Veggies
Ingredients:
- 10 chicken thighs (boneless, skinless)
- 1 cup BBQ sauce
- 2 lbs potatoes (quartered)
- 1 lb carrots (sliced into sticks)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp parsley (chopped)
Instructions:
- Preheat oven to 400°F.
- Place chicken thighs in a large bowl and coat with BBQ sauce. Set aside.
- In another bowl, toss potatoes and carrots with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread the seasoned vegetables evenly on a large sheet pan.
- Place the BBQ-coated chicken thighs on top of the vegetables.
- Bake for 35-40 minutes or until chicken is fully cooked and vegetables are tender.
- Sprinkle with chopped parsley before serving.
The Recipe Builder can also provide recipe suggestions based on what someone is craving, dietary preferences, ingredients on hand or serving and prep time. After you find a recipe, simply add the ingredients to your cart and schedule a grocery pickup at the Giant Eagle closest to you.
Show some patriotic pride at your party with red, white and blue desserts like this blueberry lime pie, which can be made in less than an hour, and these four-ingredient stained glass stars.
Stained Glass Stars
Ingredients:
- 1 box (6 oz.) or 2 boxes (3 oz. ea.) cherry gelatin dessert
- 1 box (6 oz.) or 2 boxes (3 oz. ea.) berry blue gelatin dessert
- 1 can (14 oz.) sweetened condensed milk
- 2 envelopes (¼ oz. ea.) unflavored gelatin
Instructions:
- Prepare cherry and berry blue Jell-O as labels direct in 2 8-inch square baking dishes. Refrigerate at least 4 hours or overnight.
- Cut each flavor into 1-1½-inch cubes. Carefully combine Jell-O cubes in a 13×9-inch baking dish; refrigerate.
- In a medium bowl, add ½ cup cold water; sprinkle unflavored gelatin dessert over water and let stand 2 minutes. Stir in 1½ cups boiling water until gelatin dissolves; stir in condensed milk and let cool 25 minutes, stirring occasionally.
- Pour unflavored gelatin mixture over flavored cubes; refrigerate at least 3 hours or overnight.
- Cut with star cutter.
But don’t wait until Independence Day to cook up something delicious! Giant Eagle has recipes for every day of the week including more than 100 recipes for the grill like mojito pork blade steaks and portabella mushrooms with salad.
Also try fun summer twists on classic dishes like summer chicken parmesan and japanese honey soy glazed corn on the cob.
This content was provided by a local, independent contributor to Made in PGH, a lifestyle blog.
