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