Monthly Archives: April 2019

bbq chicken pizza on a cutting board with a pizza slicer, garnish, and the Birchberry Bistro logo at the top

Birchberry Bistro BBQ Chicken Pizza

Skip the delivery fee and make this BBQ chicken pizza at home with the help of your pre-cooked rotisserie chicken.

recipe card for bbq chicken pizza made with rotisserie chicken

With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.

Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!

Culinary Tours Chicken Tikka Masala

Culinary Tours Chicken Tikka Masala

Culinary Tours Chicken Tikka Masala

Looking for a meal to #spiceupyourlife? Try this Indian inspired chicken tikka masala with the ease of Culinary Tours tikka masala sauce.

Ingredients:

2 chicken breasts, sliced

2 cups jasmine rice

1 can Culinary Tours Tikka Masala sauce

Instructions:

Heat skillet with 1 tbs. oil over medium-high heat. Add chicken breast, season with salt and pepper, and cook until cooked through.

While the chicken is cooking, follow the instructions on the packaging to perfectly cook the jasmine rice.

Once the chicken has cooked through, add Culinary Tours Tikka Masala sauce into the skillet, mix, and serve over jasmine rice.

Culinary Tours Baguette Crisps

Take a quick trip to France and back with these sweet and spicy Culinary Tours baguette crisps!

Ingredients:

Culinary Tours Raspberry and Chipotle Fruit Spread

Culinary Tours Baguette Crisps

Whipped goat cheese, loaded into piping bag

Honey

Instructions:

Lay baguette crisps on presentation board or cutting board. Pipe a small amount of whipped goat cheese on each baguette crisp and top with a small amount of Culinary Tours Raspberry Chipotle Fruit Spread (careful- this can be spicy). To finish, drizzle honey over each crisp and serve.

a silver sheet pan filled with nachos topped with cheese guacamole limes and sour cream

Culinary Tours Sheet Pan Nachos

a silver sheet pan filled with nachos topped with cheese guacamole limes and sour cream

It’s nacho fault if you end up eating the entire pile of these sheet pan nachos in one sitting. Dip your cheese coated chips into the delicious Culinary Tours campfire roasted salsa and create the ultimate snack time crunch.

Ingredients:

Culinary Tours Campfire Roasted Salsa

Bag of tortilla chips

Bag of shredded cheese

Can of beans

Limes

Guacamole

Sour Cream

Cilantro

Instructions:

Start by preheating your oven to 400 degrees. Prep a nonstick sheet pan or coat with oil to avoid sticking.

Spread your bag of tortilla chips in a single layer onto the sheet pan. Top with cheese and beans. Squeeze fresh lime juice on top.

Place sheet in the oven until the cheese has melted, or around 5-7 minutes. Cook to your desired crispness.

Once melted, take the sheet pan out and top with sliced limes, fresh salsa, guacamole and sour cream. Garnish with cilantro.

Serve and dig in!

grilled cheese stack made of three different sandwiches on parchment paper

Grilled Cheese 3 Ways

grilled cheese stack made of three different sandwiches on parchment paper

Celebrate National Grilled Cheese Month in style! Make the ultimate spread with these three melt-in-your-mouth recipes.

Shop our Weekly Ad to save on your list of ingredients, and click here to watch the full recipe video.

Apple, Cheddar & Bacon Grilled Cheese

Ingredients:

8 slices smoked bacon (about ½ pound)

1½ tablespoons unsalted butter, softened

8 slices whole grain bread

2 tablespoons horseradish mustard

8 ounces sharp white and/or yellow Cheddar cheese, sliced 1/8-inch thick

1 small Granny Smith apple, cored and cut into 1/8-inch-thick wedges

In large skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp, stirring frequently. Transfer bacon to paper towel-lined plate to drain.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then evenly layer with cheese, apple and bacon. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 493 Calories, 30g Fat (17g Saturated), 85mg Cholesterol, 1042mg Sodium, 28g Carbohydrates, 5g Fiber, 25g Protein

Prosciutto-Chèvre Grilled Cheese

Ingredients:

6 ounces chèvre (goat cheese), softened

2 green onions, finely chopped (about 2 tablespoons)

3 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

¼ teaspoon ground black pepper

2 tablespoons unsalted butter, softened

8 (½-inch-thick) slices crusty bread

4 ounces thinly sliced prosciutto

3 medium radishes, thinly sliced (about ¼ cup)

1 cup loosely packed arugula

Instructions:

In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 384 Calories, 20g Fat (13g saturated), 58mg Cholesterol, 1000mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Protein

Brie, Red Onion & Tomato Grilled Cheese

Ingredients:

1½ tablespoons unsalted butter, softened

8 (½-inch-thick) slices French bread

3 tablespoons country Dijon mustard

8 ounces Brie cheese, sliced ¼-inch thick

1 large tomato, thinly sliced

¼ medium red onion, very thinly sliced

Instructions:

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 376 Calories, 20g Fat (13g saturated), 67mg Cholesterol, 875mg Sodium, 30g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip

Freeze Brie cheese 15 minutes for easier slicing.

grilled cheese stack made of three different sandwiches on parchment paper

Grilled Cheese 3 Ways

grilled cheese stack made of three different sandwiches on parchment paper

Celebrate National Grilled Cheese Month in style! Make the ultimate spread with these three melt-in-your-mouth recipes.

Shop our Weekly Ad to save on your list of ingredients, and click here to watch the full recipe video.

Apple, Cheddar & Bacon Grilled Cheese

Ingredients:

8 slices smoked bacon (about ½ pound)

1½ tablespoons unsalted butter, softened

8 slices whole grain bread

2 tablespoons horseradish mustard

8 ounces sharp white and/or yellow Cheddar cheese, sliced 1/8-inch thick

1 small Granny Smith apple, cored and cut into 1/8-inch-thick wedges

In large skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp, stirring frequently. Transfer bacon to paper towel-lined plate to drain.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then evenly layer with cheese, apple and bacon. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 493 Calories, 30g Fat (17g Saturated), 85mg Cholesterol, 1042mg Sodium, 28g Carbohydrates, 5g Fiber, 25g Protein

Prosciutto-Chèvre Grilled Cheese

Ingredients:

6 ounces chèvre (goat cheese), softened

2 green onions, finely chopped (about 2 tablespoons)

3 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

¼ teaspoon ground black pepper

2 tablespoons unsalted butter, softened

8 (½-inch-thick) slices crusty bread

4 ounces thinly sliced prosciutto

3 medium radishes, thinly sliced (about ¼ cup)

1 cup loosely packed arugula

Instructions:

In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 384 Calories, 20g Fat (13g saturated), 58mg Cholesterol, 1000mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Protein

Brie, Red Onion & Tomato Grilled Cheese

Ingredients:

1½ tablespoons unsalted butter, softened

8 (½-inch-thick) slices French bread

3 tablespoons country Dijon mustard

8 ounces Brie cheese, sliced ¼-inch thick

1 large tomato, thinly sliced

¼ medium red onion, very thinly sliced

Instructions:

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 376 Calories, 20g Fat (13g saturated), 67mg Cholesterol, 875mg Sodium, 30g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip

Freeze Brie cheese 15 minutes for easier slicing.

grilled cheese stack made of three different sandwiches on parchment paper

Grilled Cheese 3 Ways

grilled cheese stack made of three different sandwiches on parchment paper

Celebrate National Grilled Cheese Month in style! Make the ultimate spread with these three melt-in-your-mouth recipes.

Shop our Weekly Ad to save on your list of ingredients, and click here to watch the full recipe video.

Apple, Cheddar & Bacon Grilled Cheese

Ingredients:

8 slices smoked bacon (about ½ pound)

1½ tablespoons unsalted butter, softened

8 slices whole grain bread

2 tablespoons horseradish mustard

8 ounces sharp white and/or yellow Cheddar cheese, sliced 1/8-inch thick

1 small Granny Smith apple, cored and cut into 1/8-inch-thick wedges

In large skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp, stirring frequently. Transfer bacon to paper towel-lined plate to drain.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then evenly layer with cheese, apple and bacon. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 493 Calories, 30g Fat (17g Saturated), 85mg Cholesterol, 1042mg Sodium, 28g Carbohydrates, 5g Fiber, 25g Protein

Prosciutto-Chèvre Grilled Cheese

Ingredients:

6 ounces chèvre (goat cheese), softened

2 green onions, finely chopped (about 2 tablespoons)

3 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

¼ teaspoon ground black pepper

2 tablespoons unsalted butter, softened

8 (½-inch-thick) slices crusty bread

4 ounces thinly sliced prosciutto

3 medium radishes, thinly sliced (about ¼ cup)

1 cup loosely packed arugula

Instructions:

In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 384 Calories, 20g Fat (13g saturated), 58mg Cholesterol, 1000mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Protein

Brie, Red Onion & Tomato Grilled Cheese

Ingredients:

1½ tablespoons unsalted butter, softened

8 (½-inch-thick) slices French bread

3 tablespoons country Dijon mustard

8 ounces Brie cheese, sliced ¼-inch thick

1 large tomato, thinly sliced

¼ medium red onion, very thinly sliced

Instructions:

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 376 Calories, 20g Fat (13g saturated), 67mg Cholesterol, 875mg Sodium, 30g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip

Freeze Brie cheese 15 minutes for easier slicing.

grilled cheese stack made of three different sandwiches on parchment paper

Grilled Cheese 3 Ways

grilled cheese stack made of three different sandwiches on parchment paper

Celebrate National Grilled Cheese Month in style! Make the ultimate spread with these three melt-in-your-mouth recipes.

Shop our Weekly Ad to save on your list of ingredients, and click here to watch the full recipe video.

Apple, Cheddar & Bacon Grilled Cheese

Ingredients:

8 slices smoked bacon (about ½ pound)

1½ tablespoons unsalted butter, softened

8 slices whole grain bread

2 tablespoons horseradish mustard

8 ounces sharp white and/or yellow Cheddar cheese, sliced 1/8-inch thick

1 small Granny Smith apple, cored and cut into 1/8-inch-thick wedges

In large skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp, stirring frequently. Transfer bacon to paper towel-lined plate to drain.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then evenly layer with cheese, apple and bacon. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 493 Calories, 30g Fat (17g Saturated), 85mg Cholesterol, 1042mg Sodium, 28g Carbohydrates, 5g Fiber, 25g Protein

Prosciutto-Chèvre Grilled Cheese

Ingredients:

6 ounces chèvre (goat cheese), softened

2 green onions, finely chopped (about 2 tablespoons)

3 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

¼ teaspoon ground black pepper

2 tablespoons unsalted butter, softened

8 (½-inch-thick) slices crusty bread

4 ounces thinly sliced prosciutto

3 medium radishes, thinly sliced (about ¼ cup)

1 cup loosely packed arugula

Instructions:

In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 384 Calories, 20g Fat (13g saturated), 58mg Cholesterol, 1000mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Protein

Brie, Red Onion & Tomato Grilled Cheese

Ingredients:

1½ tablespoons unsalted butter, softened

8 (½-inch-thick) slices French bread

3 tablespoons country Dijon mustard

8 ounces Brie cheese, sliced ¼-inch thick

1 large tomato, thinly sliced

¼ medium red onion, very thinly sliced

Instructions:

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 376 Calories, 20g Fat (13g saturated), 67mg Cholesterol, 875mg Sodium, 30g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip

Freeze Brie cheese 15 minutes for easier slicing.

grilled cheese stack made of three different sandwiches on parchment paper

Grilled Cheese 3 Ways

grilled cheese stack made of three different sandwiches on parchment paper

Celebrate National Grilled Cheese Month in style! Make the ultimate spread with these three melt-in-your-mouth recipes.

Shop our Weekly Ad to save on your list of ingredients, and click here to watch the full recipe video.

Apple, Cheddar & Bacon Grilled Cheese

Ingredients:

8 slices smoked bacon (about ½ pound)

1½ tablespoons unsalted butter, softened

8 slices whole grain bread

2 tablespoons horseradish mustard

8 ounces sharp white and/or yellow Cheddar cheese, sliced 1/8-inch thick

1 small Granny Smith apple, cored and cut into 1/8-inch-thick wedges

In large skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp, stirring frequently. Transfer bacon to paper towel-lined plate to drain.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then evenly layer with cheese, apple and bacon. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 493 Calories, 30g Fat (17g Saturated), 85mg Cholesterol, 1042mg Sodium, 28g Carbohydrates, 5g Fiber, 25g Protein

Prosciutto-Chèvre Grilled Cheese

Ingredients:

6 ounces chèvre (goat cheese), softened

2 green onions, finely chopped (about 2 tablespoons)

3 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

¼ teaspoon ground black pepper

2 tablespoons unsalted butter, softened

8 (½-inch-thick) slices crusty bread

4 ounces thinly sliced prosciutto

3 medium radishes, thinly sliced (about ¼ cup)

1 cup loosely packed arugula

Instructions:

In small bowl, stir chèvre cheese, onions, Parmesan cheese, lemon juice and pepper until well combined.

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Evenly spread each slice with cheese mixture, then layer with prosciutto, radishes and arugula. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 384 Calories, 20g Fat (13g saturated), 58mg Cholesterol, 1000mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Protein

Brie, Red Onion & Tomato Grilled Cheese

Ingredients:

1½ tablespoons unsalted butter, softened

8 (½-inch-thick) slices French bread

3 tablespoons country Dijon mustard

8 ounces Brie cheese, sliced ¼-inch thick

1 large tomato, thinly sliced

¼ medium red onion, very thinly sliced

Instructions:

Evenly spread butter onto 1 side of bread slices. Place 4 bread slices, buttered side down, on work surface. Spread each slice with mustard, then layer with cheese, tomato and onion. Place remaining 4 bread slices, buttered side up, over fillings.

Heat griddle or large nonstick skillet over medium heat. Cook sandwiches 6 to 8 minutes or until bread is golden brown and cheese melts, turning once and pressing down occasionally with large spatula. Cut sandwiches diagonally in half to serve.

Approximate nutritional values per serving: 376 Calories, 20g Fat (13g saturated), 67mg Cholesterol, 875mg Sodium, 30g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip

Freeze Brie cheese 15 minutes for easier slicing.

introducing birchberry bistro rotisserie chicken

Introducing Birchberry Bistro Rotisserie Chicken

When life gets hectic we understand that sometimes you need a quick and easy solution for dinner. Let us introduce you to Birchberry Bistro’s healthier and heartier rotisserie chickens that are ready-to-go just in time for any last minute meal.

With Birchberry Bistro you get an uncompromising dedication to quality and a commitment to great taste. Bringing you all-natural chicken that contains all of what you want, and nothing you don’t. Made with no artificial flavors, colors, or preservatives we guarantee you’ll bring home unrivaled flavor, freshness, and quality you deserve.

Watch for in-store and online tips and tricks on how to make the most of your rotisserie chicken. Experience freshness and flavor like never before!