Tag Archives: appetizer

Pigs in a Blanket

Pigs in a Blanket is the perfect holiday appetizer that is a crowd-pleaser and easy to make!​

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: 16

Ingredients

  • Food Club Non-Stick Cooking Spray
  • 2 (8-ounce) tubes Food Club Crescent Roll Dough
  • 32 mini smoked sausages
  • 1 large egg, lightly beaten
  • 1/2 cup Food Club Jellied Cranberry Sauce
  • 1/4 cup Food Club Stone Ground Dijon Mustard
  • 2 tablespoons Food Club Dark Brown Sugar
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 400°F. Spray a 10” cake pan with nonstick cooking spray.
  2. Cut each triangle of crescent roll dough in half to make 32 pieces of dough. Wrap each smoked sausage in a piece of crescent roll dough and place in a prepared pan to create a ring. Brush dough with beaten egg and bake for 15 minutes, or until golden brown.
  3. Meanwhile, whisk together cranberry sauce, mustard, and brown sugar until sugar is fully dissolved.
  4. Transfer wreath to a serving platter and place a bowl of cranberry mustard dipping sauce in the center. Serve immediately
roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

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.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

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.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

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.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein

roasted guacamole with onions and tomatoes in a white bowl

Roasted Guacamole

roasted guacamole with tomatoes and onions in a white bowl

Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.

Click here for the recipe video.

Ingredients:

Nonstick cooking spray

3 teaspoons olive oil

2 garlic cloves, unpeeled

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.

Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein



Birchberry Bistro Buffalo Shredded Chicken Dip

Shredded buffalo chicken dip in a blue bowl

This easy-to-make buffalo shredded chicken dip will quickly become your go-to appetizer. Swing by and pick up a rotisserie chicken and have friends and family over for a delicious and addictive snack!

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!

Charcuterie Board with Cheese, Meat, Fruit, and Spreads

Charcuterie Board 101

Charcuterie Board with Cheese, Meat, Fruit, and Spreads

Transport yourself on a trip across the world with these Charcuterie Board basics. Your creation will have your guests screaming “Brie mine” as soon as you place it on the table. The diversity of cheeses, meats, spreads and more will take your taste buds on a glorious ride of creating the perfect bite. Not only will it be the essential photo op to swoon over once it’s all gone, it will inspire your friends and family to challenge themselves with reinventing their own version for your future tasting pleasures.

First things first, cheese.

Cheese Options, Brie, Blue Cheese, and Gouda

Your cheese choices are the foundation to the perfect charcuterie board. We recommend challenging yourself with as many cheeses as you desire, but at minimum 3-4 kinds will give you the combination to start things off right. Taking one from each of these categories will hit the cheese palette necessities:

  • Firm
    • Your choice of firm cheeses can potentially be the most overwhelming with the variety we offer, but also the most recognizable to most cheese lovers. Providing your guests with something familiar is the base for the cheese portion of your board.
    • A few favorites that will please all cheese lovers are Parmesan, Manchego, Swiss or Gruyere.
  • Soft
    • Soft cheeses will be the fresh, creamy and easily spreadable types. Easy to eat on a cracker or bread, these types prevent the prolonged effort of slicing while everyone else waits their turn.
    • Select from crowd favorites like Brie, Fresh Mozzarella or Burrata, or change things up with Goat Cheese or Chevre for a tangy flavor.
  • Blue
    • Regardless if you love stinky cheese or not, the blue cheese family is a charcuterie board staple.
    • For the blue cheese lovers, we recommend Gorgonzola, Roquefort or Stilton.
  • Aged
    • The final category we recommend are of the aged and matured variety. The ripening of these cheeses in controlled conditions allows for a texture and flavor that stands apart from the others.
    • We recommend the classics like Gouda, Comte, and White Cheddar.

Next up, meat.

Salami, Crackers, and Cheese

Cured meats are an addition you can’t leave out. Nothing compares to the pairing of a delicious meat and cheese, a favorite across all ages. To ensure you hit the mark on pairings, include at least 2-3 different types of cured meats.

  • Popular choices are Prosciutto, Salami, Capicola, Pepperoni and Chorizo.

Insert Carbs Here.

Cracker Flavors, natural, cinnamon, chocolate, sweet lemon, and vanilla

While the cheese and meats are the star of the show, nothing completes the perfect bite without the crunch of a cracker or fullness of a bread. Gluten free individuals included, crackers lay a foundation for the perfect stack of charcuterie ingredients. We recommend hitting a few categories for ample satisfaction:

  • Plain options for the simpler folks, such as a French Baguette or natural flavored crackers. Adding the option of types infused with herbs may inspire some to venture outside of their comfort zone.
  • For those wanting to mix things up, options of a variety of crackers can challenge the palette. Cinnamon, Sweet Lemon, or Chocolate and Vanilla. We challenge you to try something new, and we promise you’ll discover a new favorite mixture of taste you never expected to love.
  • And for those who are unable to eat the above, a variety of gluten free crackers are welcomed on your board and are similarly delicious to their counterparts.

Fruitful Flavors.

Blackberries and Grapes

Not only will fruit add a much-needed color boost to your board, but the sweet flavors will complete the charcuterie family. Stick to traditional choices for those who will sway away from the bolder flavors, but pick from a variety of others to continue the exploration of your taste buds.

  • Grapes are a clear choice in our opinion, but the addition of seasonal fruits will work to most of your liking’s. Pomegranates and cranberries are a wonderful choice.
  • Don’t forget your dried fruits like figs or apricots.

Go Nuts.

Walnuts

An additional crunchy factor helps break things up with a bite between the richer choices. Mixing in familiar tastes is always a smart choice. But these additions continue to challenge the palette with some of the following options.

  • Classics like almonds, cashews, walnuts and more are always welcomed.
  • To adjust tradition, incorporate new flavors like sweet and spicy nuts or olive oil fried almonds.

Sweeten Up.

Brie Cheese with a honey drizzle

No charcuterie board is complete without a touch of sweetness. A drizzle of honey here, a dab of jam there, the choice is yours. We recommend a few choices to satisfy many palettes, such as:

  • Jams and spreads like raspberry, peach, blackberry and pomegranate help break up the taste.
  • Quality honey for those with a classic sweet craving help emphasize the cheese, in particular the Brie (the drizzle isn’t hard on the eyes either)!

Final Touches.

In case you don’t have enough on your plate, we have a few extras for the ultimate charcuterie fixings. Salty, sweet, and acidic flavors are the final touch. A few last recommendations for your pleasure:

  • Salty needs like marinated capers and olives add color and bite to your board.
  • Acidity like mustard and pickles are another classic staple.
  • Add some savory goodness like marinated red peppers to mix things up.
  • And of course, what is a charcuterie board without some dark chocolate shavings?

Make each charcuterie board your own, incorporating your favorite combinations of flavors. Challenge your friends and family with blends that may seem odd or outside the box. The never-ending board of beauty and flavor are perfect to start your gathering off just right. Happy plating!

Deviled Eggs

Need a quick, yummy and classic appetizer? We have an egg-cellent deviled egg recipe that will knock your socks off!

Ingredients

12 hard boiled and peeled eggs

¼ cup mayo

1 tablespoon softened butter

2 teaspoons yellow mustard

2 teaspoons Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Paprika for sprinkling

Dill for garnish

Instructions

Slice the eggs in half lengthwise and remove yolks. Place yolks in bowl and add the rest of ingredients.

Use a fork to mix together. Spoon filling into each egg half and sprinkle with paprika and garnish with dill. Enjoy!