This buffalo chicken pizza is the perfect slice of heaven to get through the beginning of the week. Pick up your rotisserie chicken today and get cooking!
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!
Stuff your face and pitas full with the help of Birchberry Bistro rotisserie chicken. Try this quick, easy, and delicious 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!
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
This fool proof yogurt marinated steak recipe is sure to become one of your favorites. Pick up petite sirloins steaks on sale this week and throw together a meal fit for royalty! Visit our Weekly Ad to get the deal and follow the recipe video here.
Ingredients:
4 petite sirloin
steaks (about 6 ounces each)
¾ cup lemon garlic
Greek yogurt dressing
8 (10-inch) wooden
skewers
1 pound red potatoes
3 tablespoons olive
oil
4 refrigerated
hard-cooked eggs, chopped
1 Roma tomato,
chopped
¼ cup quartered
radishes
¼ cup thinly sliced
red onion
1tablespoon chopped
fresh basil
¼ teaspoon kosher
salt
¼ teaspoon ground
black pepper
½ cup loosely packed
baby arugula
1/3 cup crumbled
feta cheese
Instructions:
Place steaks in
large zip-top plastic bag; pour ½ cup dressing over steaks. Seal bag, pressing
out any excess air; refrigerate at least 1 hour or up to 8 hours.
Soak skewers in
water 30 minutes. Heat large saucepot of salted water to a boil over high heat;
add potatoes and cook 10 minutes; drain and let cool.
Prepare outdoor
grill for direct grilling over medium-high heat. Cut potatoes into quarters;
toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot
grill rack; cover and cook 10 minutes or until potatoes are crisp, turning
once; let cool.
Turn off burners on
1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on
hot grill rack over lit side of grill; cover and cook 6 minutes, turning once.
Transfer steaks to unlit side of grill; cover and cook 4 minutes or until
internal temperature reaches 140° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 5 minutes. (Internal temperature
will rise 5 to 10° upon standing.)
Remove potatoes from
skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt,
pepper, remaining ¼ cup dressing and potatoes until combined; fold in arugula
and cheese. Serve steaks with potato salad.
Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.
Chopped fresh
parsley leaves for garnish (optional)
Instructions:
Preheat oven to
375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest,
paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour
lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients
in bag to combine; marinate 10 minutes.
From lemon, cut four
¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large
oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to
5 minutes until 1 side is browned. Remove skillet from heat; turn chicken
breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses
its pink color throughout and internal temperature reaches 165°. Transfer
chicken to plate; keep warm.
Place skillet over
medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape
browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is
reduced by half. To serve, spoon sauce over chicken and garnish with parsley,
if desired.
Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.
Chopped fresh
parsley leaves for garnish (optional)
Instructions:
Preheat oven to
375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest,
paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour
lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients
in bag to combine; marinate 10 minutes.
From lemon, cut four
¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large
oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to
5 minutes until 1 side is browned. Remove skillet from heat; turn chicken
breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses
its pink color throughout and internal temperature reaches 165°. Transfer
chicken to plate; keep warm.
Place skillet over
medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape
browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is
reduced by half. To serve, spoon sauce over chicken and garnish with parsley,
if desired.
½ small red onion,
cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8
teaspoon kosher salt
1 pinch ground black
pepper
4 medium ripe
avocados
1 small jalapeño
pepper, stem end trimmed
3 tablespoons fresh
lime juice
1 medium tomato,
diced (about 1 cup)
1 tablespoon chopped
fresh cilantro leaves
Instructions:
Preheat oven to
400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil,
coat garlic with oil and place on prepared baking pan; in small bowl, toss
onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread
onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado
lengthwise in half around seed. Twist halves in opposite directions to
separate. Slip spoon under seed to remove and discard. With large spoon, remove
avocado flesh in whole pieces; cut each piece lengthwise in half and add to
baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with
remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer,
turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to
same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to
handle, squeeze garlic from skins into bowl. With fork, mash avocado until
mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato,
cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour
or up to overnight before serving.
