Tag Archives: recipe

chicken and vegetable kabobs

Buckley Farms Fajita Kabobs

chicken and vegetable kabobs

No opinions are skewed here, these Buckley Farms chicken and vegetable kabobs are the easiest and best way to throw together the perfect grilled meal. Become a kabob master with this super simple recipe!

Ingredients:

Buckley Farms Boneless & Skinless Chicken Breasts

Red Peppers

Green Peppers

Red Onion

Tomato

Salt and Pepper

Mix of your favorite fajita seasonings (garlic powder, cumin, paprika, and red pepper flakes)

Olive Oil

Wooden skewer sticks

Instructions:

Take your Buckley Farms chicken breasts and prep them into sliced/cubed pieces, sized to your liking. Prep your vegetables by slicing into skewer friendly sizes as well.

Stack your chicken and vegetables onto your wooden skewers and coat in olive oil, salt, and pepper and your spice medley. Set aside.

Heat grill to medium to high heat. Be sure it is heated before cooking kabobs.

Once heated, cook the kabobs on each side for about 5 to 7 minutes, or until chicken is cooked and golden brown, and veggies have cooked all the way through.

Serve with your favorite kabob partners, and enjoy this delicious and healthy meal!

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

skillet nachos with beef salsa guacamole and beans

Slow Cooker Shredded Beef Nachos

skillet nachos with a side of guacamole and sour cream

Celebrate the long weekend with these shredded beef nachos. Slow cook your way into a plate of deliciousness! Be sure to visit our Weekly Ad to get your discount on beef and make the most of your Memorial Day!

Watch the full recipe video here.

Ingredients:

1 can (14 ounces) beef broth

2 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Hot sauce

1 (3- to 4-pound) boneless bottom round beef roast

1 tablespoon steak seasoning

Instructions:

In medium bowl, stir broth, Worcestershire, mustard and hot sauce to taste. Place beef in bottom of 5- to 6-quart slow cooker. Pour broth mixture over beef; sprinkle with steak seasoning. Cover slow cooker with lid; cook on high 4 hours or on low 7 hours.

Transfer beef to large bowl. With 2 forks, shred beef; return shredded beef to slow cooker. Cover slow cooker with lid; cook on low 1 hour.

Chef Tip

Layer tortilla chips with shredded beef, cheese, black beans and grilled fresh corn in a cast iron skillet and bake at 350° for 5 minutes or until the cheese melts. Top with chopped tomatoes, chopped jalapeño peppers, sour cream and cilantro, and serve with guacamole.

Approximate nutritional values per serving: 286 Calories, 85g Fat (4g Saturated), 117mg Cholesterol, 485mg Sodium, 1g Carbohydrates, 0g Fiber, 42g Protein

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

blueberry mango crisp

Blueberry Mango Crisp

blueberry mango crisp with a spoon on the side on a light wood table setting

Dig in to the taste of summer with this blueberry mango crisp. With blueberries on sale this week there’s no better time to give this recipe a try! Visit our full Weekly Ad to make the most of your shopping list.

Watch the recipe video here!

Ingredients:

Nonstick baking spray

¾ cup lightly packed brown sugar

½ cup plus 2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¾ cup rolled oats

½ cup cold unsalted butter (1 stick), cut into small pieces

1 large ripe mango, peeled and sliced

16 ounces fresh blueberries (about 2-2/3 cups)

Instructions:

Preheat oven to 375°. Spray 2-quart glass or ceramic baking dish with nonstick baking spray.

In large bowl, whisk together ½ cup sugar, ½ cup flour, cinnamon and ginger; stir in oats. With fingertips or pastry blender, work in butter until pea-sized crumbs form.

In medium bowl, toss mango, blueberries, and remaining ¼ cup sugar and 2 tablespoons flour. Spread blueberry mixture evenly in prepared dish; sprinkle oat mixture evenly over blueberry mixture.

Bake 40 to 45 minutes or until most berries burst, sides are bubbling and top is golden brown; loosely cover with foil if top is browning too quickly. Let stand 10 minutes before serving.

Approximate nutritional values per serving: 301 Calories, 12g Fat (8g Saturated), 30mg Cholesterol, 6mg Sodium, 47g Carbohydrates, 4g Fiber, 3g Protein

Chef Tip

Serve warm with vanilla ice cream.

orange teriyaki chicken stir fry in a white dish

Birchberry Bistro Orange Chicken Teriyaki Stir Fry

orange chicken teriyaki stir fry on a white dish

Stir fry your way into an evening of easy and delicious eating with this orange chicken teriyaki stir fry recipe. Pick up a rotisserie chicken and get yourself one step closer to enjoying this tasty recipe!

orange teriyaki chicken recipe card

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!