THROWDOWN THURSDAY - BAKED LEMON PEPPER STUFFED SOLE

THE BIGGEST FIREFIGHTER THROWDOWN TO DATE IS JUST AROUND THE BEND! AND WHAT BETTER WAY TO GET READY THAN TO THROW DOWN A SUPER EASY, HEALTHY FISH RECIPE!

THIS RECIPE COMES FROM ROBERT LUFT AND THE SQUAD 13/A PLATOON OF THE CHERRY HILL FD IN NEW JERSEY....

BAKED LEMON PEPPER STUFFED FLOUNDER ROLLS

INGREDIENTS:

1.5 LBS. FLOUNDER FILETS, or 8 decent sized flounder filets

2 LBS. CRAB MEAT

1 RED BELL PEPPER, seeded and diced

4 LEMONS

FRESH DILL, chopped

SMALL JAR OF CAPERS

SALT/PEPPER

1/2 STICK OF BUTTER

OLD BAY SEASONING

Toothpicks (1 per roll)

PROCEDURE:

Preheat oven to 350 degrees Fahrenheit.

Combine the red pepper and crabmeat in a large mixing bowl.  Squeeze 2 lemons through strainer over bowl with crabmeat/red pepper mixture.  Add Old Bay seasoning, salt, and black pepper to taste.  Mix with hands until thoroughly even.

Line baking pan with foil and lightly coat with cooking spray or butter.  Take about a handful of crabmeat mixture and pack into a ball.  Wrap flounder filet around it and secure ends with a toothpick.  Place toothpick side down on baking pan.  Do this for the other filets.

Melt half stick of butter in pot.  Once melted, drizzle lightly over each roll.  Next, squeeze juice from remaining two lemons through strainer over the rolls.  Apply a few dashes of Old Bay and pepper to the top of each roll.  Apply dill and capers to top of each roll.  Place in oven for no more than 10 minutes or until a slight golden color develops on top of the rolls.  Remove from oven and enjoy!

Serve with a wild rice and some asparagus baked with a light olive oil, salt, and pepper coating.

LOBSTER CRAB MAC N' CHEESE

I SAY IT ALL THE TIME....FIREHOUSE COOKING IS MORE THAN JUST A BIG POT OF CHILI OR STEAK AND POTATOES.  IT DOES NOT MEAN THE MEAL HAS TO BE EXTRAVAGANT AND OVER THE TOP, JUST A LITTLE CREATIVE.  A SIMPLE DISH LIKE MAC AND CHEESE IS A COMMON ITEM ON FIREHOUSE MENUS, BUT WHEN YOU ADD LOBSTER AND CRAB MEAT TO IT..BOOM! NOW YOU HAVE A DISH THAT WILL DEFINITELY GET SOME OOHS AND AHHS FROM THE CREW.  

LOBSTER CRAB MAC N' CHEESE

Rob Meyer - Monroe Tsp. FD, New Jersey

This recipe yielded 6 firefighter servings. (1 Firefighter Serving = 1 Hungry 200lb man + seconds)
INGREDIENTS:
7-10 oz of lobster meat (we used frozen pre-cooked lobster meat but fresh is obviously a preferable choice)
12-16 oz of lump crab meat
3-4 cloves garlic, minced
1 shallot, minced
1 small onion, minced
1/4 cup of chives, diced
Kosher Salt and pepper (to taste)
1 1/2lb box of pasta of choice (elbows, shells, etc)
8-10 oz of havarti cheese, shredded
16-oz of sharp cheddar, shredded
3 cups of whole milk
1/2 cup flour
8 Tablespoons of butter
Panko bread crumbs *Optional*

PROCEDURE:

Sautee onions and shallots in frying pan with some butter. Add garlic 1 minute prior to being done. Remove from heat. 

Boil water and cook pasta according to directions. For Mac and Cheese you would be better served removing the pasta either slightly al dente or as soon as it is done. 

Melt butter in saucepan. When melted, whisk flour into butter until it becomes thickened and the butter is absorbed by the flour. Lower heat and slowly add the milk, whisking while adding. After a few minutes and the milk has begun to warm up, begin adding the cheese in parts and stir occaisionally. You may add the onions, shallots, and garlic to the cheese sauce at this point a well as salt and pepper to taste. You can use the entirety of the cheese or save some to sprinkle on top of the dish at the end. 

Once your cheese has began to melt in the pan, add the lobster and crab meat into the cheese sauce and let it heat through, stirring frequently. You may add more milk as necessary if the cheese sauce starts to thicken too much. A short stint in the oven will dry out your dish too much with thick cheese sauce.  A more loosely to liquidy consistency serves best. Stir the chives into the cheese sauce towards the end. For the sake of using the same dishes, we used the pot we cooked the pasta in to mix all of the ingredients together, then placed it into a 9x13 pyrex, and a smaller 8x8 pyrex dish. Top with remaining cheese, and into a preheated oven at 350 degrees for 15-20 mins or until the cheese is melted. 

*Optional bread crumbs*
Take 2 tbsp of butter and melt in pan. Add about a third to a half cup of Panko bread crumbs and mix together. Sprinkle on top of your dish to add a little bit of texture. 

Seafood dishes are hard to keep cheap, but we were able to throw this together for $10. We didn't add any sides and the men were very happy with the outcome. Perhaps something like broccolli or cauliflower would work best as a side for this meal. Hope you enjoy. 
 

555 EATS - TRUCKER DUKES' STIR FRY

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

THIS IS A VERY SPECIAL EDITION OF 555 EATS WITH OUR FRIENDS AT 555 FITNESS AND TRUCKER BOY DUKES.  

TRUCKER IS THE BRAVE SON OF A MAUI FIREFIGHTER.  HE WAS DIAGNOSED IN 2014 AT 19 MONTHS OF AGE, WITH A PEDIATRIC CANCER CALLED NEUROBLASTOMA.  ALMOST EXACTLY A YEAR LATER, HE RELAPSED IN HIS BRAIN.  THE TUMOR WAS SUCCESSFULLY REMOVED AND HE AND HIS FAMILY HAVE BEEN BACK AND FORTH BETWEEN HAWAII AND SLOAN KETTERING IN NEW YORK CITY FOR FURTHER TREATMENT.  MANY TIMES TRUCKER'S DAD WOULD BE IN HAWAII TO CONTINUE WORKING AS A FIREFIGHTER WHILE HIS MOM STAYED HERE IN NEW YORK.

TRUCKER IS A TOUGH LITTLE BOY WITH A GREAT SUPPORT SYSTEM.  MATTER OF FACT, THE CREW AT ENGINE 22/LADDER 13 IN MANHATTAN TOOK HIM IN AS ONE OF "THE BOYS" WHILE HE HAS BEEN GETTING TREATMENT AT SLOAN KETTERING.

EVEN PIP OF 555 FITNESS SHOWED TRUCKER AROUND IN NEW JERSEY!

NOW ON TO THE FOOD.....

BLACK BEAN, GARLIC, PORK AND EGGPLANT STIRY FRY 

This recipe is from Truckers' dad who is a firefighter at Engine 2 Paia Maui Hawaii

INGREDIENTS:
16 oz. EGGPLANT, cut into 1/2"x2" pieces
16 oz. GROUND PORK
1 RED BELL PEPPER, seeded and chopped
2 tsp. CORNSTARCH
2 tsp. SUGAR
2 oz. WATER
2 tbsp. COOKING OIL
4 tbsp. SHERRY (can substitute chicken broth or sake)
2 tsp. FRESH GINGER, minced
4 tbsp. BLACK BEAN GARLIC SAUCE
OPTIONAL: CABBAGE, SNAP PEAS, PIPINOLA (also known as chayote)
 

PROCEDURE:
Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl.  Mix well and set aside.

In a heated pan with oil, brown the pork until cooked through.  Remove the pork, set aside and drain the oil.  Add in the ginger and eggplant and cook for another 4-5 minutes.

Add the sauce mixture and cook until it thickens.

Serve with rice.
 

FOR MORE INFO ABOUT TRUCKER DUKES CLICK HERE !

555 EATS - HASSELBACK CHICKEN

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

HASSELBACK POTATOES ARE BECOMING A POPULAR DISH NOWADAYS.  YOU TAKE A POTATO AND SLICE THEM BUT NOT ALL THE WAY THROUGH, STUFF AND BAKE THEM.  THINK OF IT LIKE A NEW VERSION OF THE LOADED BAKED POTATO.  BUT I HAD NEVER HEARD OF HASSELBACK CHICKEN...UNTIL NOW!  THIS RECIPE WAS SENT IN FROM LT. JOE DOMBROWSKI OF STAMFORD FIRE RESCUE IN CT....WHO JUST SO HAPPENED TO TEACH A THERMAL IMAGING CLASS I TOOK WITHOUT EITHER OF US KNOWING IT! 

I TOOK HIS RECIPE AND TWEAKED IT A LITTLE...BECAUSE THATS WHAT I DO!

HASSELBACK CHICKEN

Serves 4

INGREDIENTS:

4 - BONELESS SKINLESS CHICKEN BREASTS
1 LB. FRESH SPINACH
3-4 CLOVES OF GARLIC, chopped
1/2 LB. RICOTTA CHEESE
SALT/PEPPER
1 C. MILD OR SHARP CHEDDAR, grated
PAPRIKA
OLIVE OIL

PROCEDURE:
Preheat oven to 400 degrees.

Sauté garlic and spinach in light olive oil until spinach is cooked. Add ricotta and cook on low for 2 minutes until mixture is well blended.

Cut slits across chicken breast to create openings for spinach/cheese mixture. Season breasts with salt and pepper to taste. Stuff slits with spinach/cheese. Spread grated cheddar over breasts generously. Sprinkle paprika over cheddar.

Cook at 400 degrees in oven for 20 mins. Enjoy.

F&H CO. Version

The chicken prepped and stuffed!

After baking, before the cheese topping!

FOR MY VERSION:

I ADD CHOPPED MUSHROOMS TO THE SAUTEED SPINACH.  I ALSO DRAIN MY RICOTTA IN A FINE MESH COLANDER TO GET RID OF AS MUCH WATER AS POSSIBLE AND STIRRED IN SOME FRESH CHOPPED BASIL.  AFTER THE SPINACH IS COOKED, TAKE IT OFF THE HEAT AND STIR IN YOUR RICOTTA.  AFTER BAKING FOR THE APPROPRIATE AMOUNT OF TIME I TOPPED IT WITH SHREDDED MOZZARELLA AND BROWNED IT UNDER THE BROILER.

I ALSO HAD LEFTOVER SPINACH/MUSHROOM/RICOTTA MIX AFTER STUFFING THE CHICKEN.  I ADDED THIS TO A LITTLE TOMATO SAUCE TO MAKE A PINK SAUCE WHICH I SERVED THE CHICKEN ON TOP OF.  HAVE FUN, THAT IS WHAT COOKING IS ALL ABOUT!

555 EATS - SWEET POTATO NOODLE BUN

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

 555 FITNESS AMBASSADOR CAPT. BRANDON ROLLINS USED THE VERY POPULAR WEBSITE PaleOMG TO FIND THE RECIPE FOR THIS SWEET POTATO NOODLE BUN

SWEET POTATO NOODLE BUN

Photo: PaleOMG

Serves: 1

Ingredients

For the Sweet Potato Noodle Buns

• 1 large sweet potato, peeled and spiralized, using Blade C (find out how to use the spiralizer and what Blade C is by clicking here)
• 2 tsp garlic powder
• salt and pepper, to taste
• 1.5 tbsp olive oil
• 1 large egg + 1 egg white

Instructions

Place a large skillet over medium heat and add in ½ tbsp of the olive oil. Place in the sweet potato noodles and season with garlic powder, salt and pepper. Cook for about 5-7 minutes or until noodles have softened. The noodles will turn bright orange when they are cooked.

Place the noodles in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.

Take out two 6” ramekins. Place in enough noodles to pack the ramekin half-way full.

Place a piece of wax paper over the ramekins and push in to cover the noodles. Place a can of something (tomatoes, beans, etc) and press firmly down onto the noodles. Place the two ramekins in the refrigerator for at least 15-20 minutes.

Once the noodles are done cooling, remove the can and paper. Place a large skillet over medium-low heat and add in the last of the olive oil. Very carefully, over the skillet, turn the ramekin over and tap the bottom with one hand until the noodles come out. Cook (without moving) the noodle bun for about 3-4 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.

This recipe was condensed, for the full recipe click here !

THROWDOWN THURSDAY - GARLIC AND HERB SLOW COOKER CHICKEN

TIME TO THROW DOWN A RIDICULOUSLY EASY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  IT IS PERFECT FOR THOSE LONG DAYS AT THE GYM OR WORK.  THE SLOW COOKER IS YOUR FRIEND........

THIS RECIPE COMES FROM FIREFIGHTER JASON FULLMER

HERB AND GARLIC CROCK POT CHICKEN

INGREDIENTS: adjust according to servings needed

- BONELESS SKINLESS CHICKEN BREAST
- LAWRY'S HERB AND GARLIC MARINADE
- McCORMICK BELGIAN STYLE WHITE ALE SEASONING

PROCEDURE:

Place chicken in the slow cooker, pour in one bottle of the marinade.  Season generously with the white ale seasoning.  Cook on low for 4 hours.  

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE ARECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

555 EATS - SPAGHETTI SQUASH CHICKEN PARM

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

SPAGHETTI SQUASH IS A GREAT ALTERNATIVE TO ACTUAL SPAGHETTI IF YOU ARE TRYING TO SAVE ON CARBS AND CALORIES.  BUT IT DOESN'T HAVE TO LACK FLAVOR!  THE SQUASH ITSELF ACTUALLY HAS VERY LITTLE FLAVOR WHICH MAKES IT A BLANK CANVAS FOR ANYTHING YOU WANT TO MAKE WITH IT.....LIKE SAY CHICKEN PARM!  THIS RECIPE COMES FROM FIREFIGHTER DENA OF THE RALEIGH FD IN NORTH CAROLINA.

SPAGHETTI SQUASH CHICKEN PARM 

Serves 4
INGREDIENTS:
4 CHICKEN BREAST, cut into tenders
2 SPAGHETTI SQUASH, cut in half lengthwise, seeded
1 CAN OF TOMATO SAUCE
MOZZARELLA CHEESE
EGGS, for dredging
ITALIAN STYLE BREAD CRUMBS, for coating chicken
SALT
PEPPER
CUMIN
OLIVE OIL

PROCEDURE:
Preheat oven to 350*

Season spaghetti squash with olive oil, salt, pepper and cumin.  Place cut side down on baking sheet for 45 minutes.  When fork tender, "fluff" the flesh of the squash.  

While the squash is cooking, dip the chicken tenders in the egg and then the bread crumbs.  Place on a baking sheet and bake for 30 minutes or until the internal temp is 165*

When the chicken and squash are done, pour a little sauce over the squash.  Then add the chicken on top and a little more sauce.  Add the amount of cheese to your liking and bake for another 5 minutes.  Serve

 

THROWDOWN THURSDAY - PALEO SHEPHERD'S PIE

TIME TO THROW DOWN A RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!

SHEPHERD'S PIE HAS ALWAYS BEEN A FAVORITE IN THE FIREHOUSE KITCHEN.  IT IS ESSENTIALLY A ONE POT MEAL AND CAN FEED A CROWD.  AND WHILE THE TRADITIONAL WAY OF TOPPING IT WITH MASHED POTATOES IS GREAT, SOMETIMES WE FEEL LIKE EATING "PALEO" OR JUST WANT TO LIGHTEN THE DISH UP.....AND HERE IN COMES THE CAULIFLOWER "MASH" !  THIS RECIPE COMES FROM FF KEVIN GAINEY, WHO JUST SO HAPPENS TO BE THE NEW "CHEF" AT 555 FITNESS, SO GO GIVE HIM A FOLLOW ON INSTAGRAM @555CHEF !

PALEO SHEPHERD'S PIE

INGREDIENTS:
FILLING
1 LB. GRASS-FED GROUND BEEF
1 ONION, peeled and chopped
1 BAG OF FROZEN MIXED VEGETABLES
1 CUP OF BEEF BROTH
CAULIFLOWER MASH
2 BAGS OF FROZEN CAULIFLOWER, cooked
1/2 C CHICKEN BROTH
2 TBS. GRASS FED BUTTER
FLAVORGOD GARLIC LOVER SEASONING

PROCEDURE:
Preheat oven to 350*

For the "mashed" cauliflower, add the cooked cauliflower and remaining ingredients into a blender and blend well.

For the filling, saute the onion in a pan with some olive oil.  When the onion is translucent, add the ground beef and brown.  Add the beef broth and mixed frozen veggies.  

In a baking dish add the beef mixture, top with cauliflower "mash" and bake at 350* for 30 minutes.  Let the pie cool off for a few minutes and serve.

 

555 EATS - MOJO MARINATED PORK CHOPS

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

MOJO IS A CUBAN MARINADE THAT IS TYPICALLY MADE WITH CITRUS (TRADITIONALLY SOUR ORANGE), GARLIC, SALT AND WHOLE BLACK PEPPERCORNS.  POPULAR FOR MARINATING PORK, MOJO CAN BE BOUGHT IN A STORE OR HOMEMADE.  THIS IS A GREAT RECIPE FROM BON APPETIT. 

MOJO MARINATED PORK CHOPS WITH PEPPERS AND ONIONS

FF Stu Blundell - Monroe Township FD Local 3170

Serves 4
INGREDIENTS:
4 BONE-IN PORK CHOPS
2 BELL PEPPERS, seeded and sliced
1 ONION, peeled and sliced
BUNCH OF CILANTRO
MOJO MARINADE
OLIVE OIL
 

PROCEDURE:
Remove chops from marinade and pat dry.  

Place a large saute pan over medium-high heat, add olive oil.  When the oil is nice and hot add the pork chops.  Brown on both sides, remove and set aside.  

Add the peppers and onions to the pan and place the pork chops on top.  Cook for 30 minutes or until the internal temperature of the pork reaches 135*-145*.  

Garnish with fresh, chopped cilantro and serve.
 

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - SPICE RUBBED PORK TENDERLOIN

TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR GOOD FRIENDS AT THE FIREFIGHTER THROWDOWN......

IF YOU ARE LOOKING FOR GREAT PORK FLAVOR WITH LESS FAT AND CALORIES THEN SAY A CHOP OR BACON, THEN LOOK NO FURTHER THAN THE TENDERLOIN!  THIS RECIPE FOR SPICE RUBBED PORK TENDERLOIN OVER A STEW OF CHICKPEAS, POTATOES AND SPINACH COMES FROM FIREFIGHTER CHEF KEVIN OF THE SACRAMENTO AREA.  HEAD OVER TO HIS WEBSITE, WWW.THEFIREMANCHEF.COM FOR MORE RECIPES AND STORIES!

SPICE RUBBED PORK TENDERLOIN OVER A STEW OF CHICKPEAS, POTATOES AND SPINACH

INGREDIENTS:
2 LBS. PORK TENDERLOIN
2 TSP. PAPRIKA
2 TSP. GROUND CUMIN
2 TSP. GROUND CORIANDER
2 TSP. KOSHER SALT
1 TSP. OLIVE OIL
1 LARGE YELLOW ONION
1 LB. YUKON GOLD POTATOES
2 CANS GARBANZO BEANS
4 CLOVES GARLIC, minced
1 QT. UNSALTED CHICKEN STOCK
1 BAG OF BABY SPINACH

PROCEDURE:

Clean tenderloins by removing silver skin.  Mix spices, salt and olive oil into a paste.  Rub paste all over tenderloins and allow to marinate in refrigerator at least 1 hour, and up to 8 hours.

Pre-heat oven to 350.  Heat pan or grill on stove top and lightly coat with olive oil.  Sear tenderloins to brown on all sides.  While stew is cooking, place seared tenderloins in pre-heated oven.  Cook to internal temperature of 140 f.  Allow to rest for about 10 minutes, loosely covered with foil. Don't over cook! Tenderloins should still be slightly pink in the middle, otherwise they will be dry and tough.

For stew: Julienne onion.  Drain garbanzos.  Dice potatoes so they are similar in size to the garbanzos.  Heat a deep sauté pan and add enough oil to coat bottom of pan.  Add onion and a pinch of kosher salt, sauté until slightly softened.  Add garlic and potatoes. Add another good pinch of kosher salt.  Stir to coat potatoes.

Add chicken stock (stock should completely cover potatoes, add water if you don't have enough stock).  Bring to a boil, then reduce to a simmer.  Cook potatoes until just starting to soften, then add garbanzos.

Once potatoes are cooked through, put about 1/3 of the potato/garbanzo mixture into a blender and purée until smooth (be careful not to fill blender more than about 1/2 full, otherwise it will 'explode' when you turn it on).  Add puréed mixture back into stew.

Taste the stew and add salt and pepper as needed.  Just before serving, stir in baby spinach.

To serve, slice tenderloin into medallions and place on plate or bowl, cut side up.  Ladle stew around medallions.  Ring the dinner bell.  Serve with a nice, crusty baguette or ciabatta.
 

555 EATS - JAMBALAYA

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

JAMBALAYA....A CAJUN DISH THAT IS SURE TO SATISFY THE HUNGRIEST OF EATERS.  IT IS PACKED WITH PROTEIN AND FLAVOR AND IS PERFECT FOR THE WINTER MONTHS.  THIS RECIPE COMES FROM STEPHEN STASHEK OF THE MONROE FIRE DEPT. IN NEW JERSEY, NOT FAR FROM THE 555 FITNESS HEADQUARTERS.

JAMBALAYA WITH CHICKEN, SHRIMP AND SAUSAGE

Serves 6 firefighters

INGREDIENTS:

1.5 LBS. BONELESS CHICKEN BREASTS, cut to about 1 inch chunks
1 ONION diced
2 GREEN PEPPERS, diced
2 TSP. CAJUN SEASONING, (I used a bayou cajun)
1 CAN CONDENSED TOMATO SOUP
BAG OF YELLOW RICE
1LB FRESH SHRIMP, peeled and deveined
1 TOMATO, chopped
PARSLEY, chopped
PACKAGE OF HOT SAUSAGE

PROCEDURE:

Partially cook sausage in skillet (easier to chop)
 Start the rice
 Brown chicken in large skillet
 Add seasoning, peppers, onion to skillet. Cook for a minute. 
 Add soup, rice, and a cup of water and cook on medium for 10 minutes covered
 Add shrimp and chopped sausage, cook another 10 minutes
 Add tomato and parsley, let stand 5 minutes, serve.

There's plenty of things that can be substituted as desired, or added for more kick. This took an hour from start to finish and made 6 "firefighter" sized portions.

THROWDOWN THURSDAY - HONEY DIJON SALMON

WE LOVE THROWING DOWN HEALTHY RECIPES WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN!  WE DON'T OFTEN GET RECIPES FOR FISH BUT THIS SALMON IS SURE TO PLEASE THE FISH LOVERS IN THE FIREHOUSE AND AT HOME.  SALMON IS CHOCK FULL OF VITAMINS B12 AND D AS WELL AS PROTEIN AND OMEGA 3'S.  

THE RECIPE COMES FROM BOCA RATON FIREFIGHTER ALEX CALLEGARI, WHO HAS COMPETED IN NUMEROUS COOKING COMPETITIONS SO WE KNOW HE BRINGS THE HEAT.  GO FOLLOW HIM ON INSTAGRAM FOR MORE MOUTH WATERING DISHES @THEFIREFIGHTERFOODIE!

HONEY DIJON SALMON

Paired with a light salad and sweet potato, this is a perfect meal for the firehouse and your home!

Prep time: 15 min
Cooking time: 10 to 15 min
INGREDIENTS:
5oz to 8oz of SALMON, skin on, per person
Seasoning mix: equal parts
SEA SALT
BLACK PEPPER
CELERY POWDER
GARLIC POWDER
CAYENNE POWDER
Glaze: equal parts
HONEY
FRENCH DIJON OR STONE GROUND MUSTARD
MAYONNAISE

PROCEDURE:
1. pre heat oven to 450F
2. Generously sprinkle the salmon with seasoning mix
3. Spoon on glaze covering top of Salmon
4. Place into preheat oven for approximately 10-15 minutes or until the internal temp reaches 145*
 

THROWDOWN THURSDAY - CAULIFLOWER "CRUST" PIZZA

PIZZA.....ONE OF MY GUILTY PLEASURES.  LIVING NEAR NEW YORK CITY MAKES IT ALL TOO EASY TO GET A GREAT SLICE, ESPECIALLY IF YOU WORK IN MANHATTAN LIKE FDNY FIREFIGHTER ERIC HOWARD OF ENGINE 54 IN MIDTOWN!  BUT WHAT IF YOU WANT THE SAME PIZZA FLAVOR WITHOUT THE GUILT?  CAULIFLOWER PIZZA OF COURSE!

CAULIFLOWER IS NOT THE MOST POPULAR VEGGIE IN THE PRODUCE AISLE.  BUT FEAR NOT, THIS VEGETABLE CAN BE EASILY TRANSFORMED IN TO "RICE" OR NOW...PIZZA CRUST!  NOW LET'S THROW DOWN THIS GREAT RECIPE WITH THE HELP OF OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN!

CAULIFLOWER "CRUST" PIZZA

Pre-heat oven to 425*

2-3 cups of grated cauliflower (use cheese grater or food processor) 

Microwave the cauliflower for 3 minutes (or steam)

Place cauliflower in a cheesecloth or thin dishcloth and squeeze out as much moisture as possible.  This is crucial to a crispy crust.

Mix in 1 egg and parmesan cheese, salt and pepper to taste (garlic if you would like)

Mold into a crust shape on a pizza pan or baking sheet with parchment paper

Place in oven for about 15 minutes

Remove, add your toppings and return to oven for another 10 minutes or so.

555 EATS - ASIAN TURKEY MEATBALLS

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

THIS EASY RECIPE COMES FROM AMBULANCE OPERATOR COREY THIBAULT OF THE HUNTINGTON BEACH FD.  THESE MEATBALLS ARE PERFECT FOR GETTING OUT OF THE "MEATBALL IN RED SAUCE" RUT.  USE YOUR IMAGINATION ON WHAT TO SERVE THESE WITH, MAYBE LETTUCE WRAPS OR OVER SOME SAUTEED BOK CHOY?

ASIAN TURKEY MEATBALLS

INGREDIENTS:

GROUND TURKEY
CILANTRO
BREAD CRUMBS
EGGS (1 per lb. of meat )
SRIRACHA
GARLIC SALT
PEPPER
GENERAL TSAO SAUCE (Corey recommends Trader Joe's brand)

PROCEDURE:
Combine all ingredients except the General Tsao sauce in a bowl and mix well.  Form into meatballs.
Heat oil in a pan over medium heat and brown the meatballs.  
Add the General Tsao sauce, reduce heat and simmer until internal temperature of the meatball is 165* or cooked through.  Serve

555 EATS - PHO (VIETNAMESE NOODLE SOUP)

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

I LOVE GETTING RECIPES FOR DISHES YOU TYPICALLY WOULDN'T FIND IN A FIREHOUSE.  AND THIS RECIPE FOR PHO IS EXACTLY WHAT I AM TALKING ABOUT.  PHO, PRONOUNCED "FUH", IS A VIETNAMESE NOODLE SOUP TRADITIONALLY CONSISTING OF A BROTH, NOODLES, FRESH HERBS AND MEAT.  IT IS CONSIDERED STREET FOOD BUT DON'T BE FOOLED, IT IS DELICIOUS ESPECIALLY ON A COLD DAY.  THIS RECIPE COMES FROM DANIEL COMEN OF SOUTHINGTON FD, LOCAL 2033 IN CONNECTICUT.....8,585 MILES FROM VIETNAM.

VIETNAMESE PHO

INGREDIENTS:

3 QTS. CHICKEN/TURKEY/BEEF BROTH(we use homemade turkey stock)
1 GINGER ROOT
1 STAR ANISE POD

PROCEDURE:

Simmer for an hour.

Serve hot broth over homemade dumplings or Asian noodles. Swirl in Sriracha and Hoisin sauce. Top with shredded cabbage, scallion, bean sprouts, and lime wedge.
 

THROWDOWN THURSDAY - HOT STUFF CHICKEN

TIME TO THROW DOWN THIS RECIPE FOR "HOT STUFF CHICKEN" WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  IT HAS ALL THE FLAVORS WE LOVE FROM BUFFALO WINGS WITHOUT THE HASSLE OR THE CALORIES THAT COME FROM DEEP FRYING IN OIL.

"HOT STUFF" CHICKEN

Tyler Whitfield - City of New Port Richey FD, FL

INGREDIENTS:

Serves 3

3 CHICKEN BREASTS, butterflied
CRUMBLED BLEU CHEESE
HOT BUFFALO SAUCE
FRESH BABY SPINACH
1 TOMATO, sliced
PEPPER JACK CHEESE, sliced

PROCEDURE:

Preheat oven to 350*
Stuff chicken with bleu cheese, spinach and buffalo sauce.  Secure ends with toothpicks and set aside.  Meanwhile, heat a few glugs of oil in a cast iron pan over medium-high heat.  When oil is just starting to smoke, add the chicken breast.  Brown on both sides, top with slices of tomato and pepper jack cheese.  Place the pan in the oven and cook for 10-12 minutes or until chicken has reach an internal temperature of 165*.  
 

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE ARECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - CURRY BEEF

FIRST OFF....YOU MAY HAVE NOTICED THE LOGO...FDIC!  YUP, THE FIREFIGHTER THROWDOWN IS TAKING OVER FDIC AND IT IS SURE TO BE A GREAT EVENT!  NOW ONTO THE FOOD..

CURRY IS A LITTLE MISUNDERSTOOD, WHILE IT IS USUALLY DESCRIBED AS A DISH IN A SAUCE IT CAN BE A WET OR DRY.  IT ORIGINATED IN SOUTHEAST ASIA AND CONSISTS OF SPICES...IN OTHER WORDS....FLAVOR!  CURRIES PACK A LOT OF PUNCH IN THE FLAVOR DEPARTMENT AND THAT IS WHY THEY GO WELL WITH ALL TYPES OF FOOD.  FISH, CHICKEN, BEEF AND VEGGIES ARE ALL VERY POPULAR AND THIS PALEO BEEF CURRY IS PERFECT FOR INTRODUCING THE CREW TO THIS CUISINE...

PALEO BEEF CURRY

INSTAGRAM: PALEOFIREFIGHTER

INGREDIENTS;
1 LB. GRASS-FED BEEF STEAK TIPS
KERRYGOLD BUTTER
2 TBS. CURRY POWDER
2 TBS. COCONUT CREAM

PROCEDURE:
Saute beef in butter, add curry powder and coconut cream.  Bring to a simmer and cook until beef is done. Serve over rice
 

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICKHERE !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

555 EATS - TURKEY ORZO STUFFED PEPPERS

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

Let firefighter Mark Bendel give us the scoop on these peppers....pun intended

"They have been a favorite at GFD, because they can be adapted in a few different directions, and because they are tasty!

Growing up, my mother made stuffed peppers stuffed only with meat. I was like eating a brick inside of a pepper! (sorry Mom) Anyhow, when I got to the firehouse, one guy made them with rice and meat, and they were ok. I was watching food network one day and saw this recipe prepared and decided to try it.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-stuffed-peppers-recipe.html

It all took off from there. We had guys at GFD who wanted meat, so we added some ground beef, some wanted sauce, so we added sauce. Some wanted sausage, so one time we added sausage. We even made a southwest one where we used taco seasoning instead of salt and pepper, shredded cheese, and salsa. I always cheat and use Hunts Fire Roasted garlic Flavored tomatoes. Last night, we substituted acorn squash since zucchini is out of season, it worked well. We also did turkey meat, since one guy only eats poultry and not red meat.

The base is always peppers, tomatoes, orzo cooked in broth, and garlic. From there, you can put any spin you want on it. sticking close to the original recipe, the mint adds AMAZING flavor and an awesome aroma. 

Hope all is well! Stay Safe out there! " - Mark

TURKEY ORZO STUFFED PEPPERS

Mark Bendel - Greenville Fire Department, NY

INGREDIENTS:
1 28OZ. CAN OF TOMATOES
2 ZUCCHINI, grated
1/2 CUP FRESH MINT, chopped
1/2 CUP GRATED PECORINO ROMANO, plus more for sprinkling
1/4 CUP EXTRA VIRGIN OLIVE OIL
3 CLOVES GARLIC, minced
1 TSP. SALT
1 TSP. FRESH GROUND PEPPER
4 CUPS CHICKEN BROTH
1 1/2 CUPS ORZO (rice-shaped pasta)
6 SWEET BELL PEPPERS (red or yellow)

PROCEDURE:
Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

 

THROWDOWN THURSDAY - WHITE CHICKEN CHILI

WITH "CHILI SEASON" UPON US IN THE FIREHOUSE, IT IS IMPORTANT TO REMEMBER THAT CHILI DOES NOT HAVE TO BE BEEF ONLY.  FURTHERMORE, IT DOES NOT HAVE TO BE A "RED" CHILI WITH THE USUAL TOMATO SUSPECTS SHOWING UP TO THE PARTY....HERE IS MY RECIPE FOR WHITE CHICKEN CHILI THAT IS PERFECT FOR A CHILLY DAY....

I PAIRED THIS CHILI WITH A SIDE OF "FRIDGE CLEANOUT", SAUTEED BROCCOLI RABE WITH ROASTED PARMESAN GARLIC TURNIPS

WHITE CHICKEN CHILI

INGREDIENTS:
Serves 4
6 BONELESS SKINLESS CHICKEN THIGHS
3 BACON STRIPS
1 ONION, chopped
1 GARLIC CLOVE, chopped
1 SMALL BUTTERNUT SQUASH, peeled and chopped into small cubes
1 SMALL PACKAGE OF SLICED MUSHROOMS
2 CANS OF CANNELINI BEANS
1 CAN OF CHICKEN BROTH
1 TBSP. DRIED ROSEMARY
2 TBSP. CUMIN
2 TBSP. WHITE PEPPER
2 TBSP. ONION POWDER
SALT AND PEPPER TO TASTE
GREEN ONION, SHREDDED CHEESE AND JALAPENO FOR GARNISH
 

PROCEDURE:
In a large pot of simmering water add the chicken thighs.  Cook for approximately 20 minutes, remove and let cool slightly.  Shred and set aside.

In a large pot or dutch oven, cook the bacon.  Remove, chop and set aside.  Add the onion, garlic and spices to the bacon drippings and saute until the onion is translucent.  Add the reserved bacon and chicken to the pot.  Add the chicken broth and just enough water to cover the mixture.  Bring to a simmer for about 30 minutes.  Add the butternut squash and continue to cook.

Meanwhile in a small saucepan, add some of the cooking liquid and one can of beans.  Bring this to a simmer for a few minutes.  Remove and add to a blender or use an immersion blender to puree this mixture and then add it to the chili pot.

Now add the mushrooms and remaining can of beans to the pot and continue to simmer for about 20-30 minutes.

Serve with shredded cheese, sliced green onion and thin sliced jalapeno.
 

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!

THROWDOWN THURSDAY - POT LUCK CHILI

THIS WEEK'S THROWDOWN THURSDAY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN COMES FROM VOLUNTEER FIREFIGHTER CHRIS ADLRICH SR.  HIS POT LUCK CHILI IS SURE TO WARM YOU UP AND FILL YOUR BELLY ON THESE COOL AUTUMN DAYS.  ADJUST THE HEAT TO YOUR LIKING BUT SURE AS HELL DONT LEAVE OUT ANY PEPPERS!

POT LUCK CHILI

Chris Aldrich Sr. - Whitesville Volunteer Fire Dept. 

INGREDIENTS:

1 LB. EACH OF GROUND VENISON, BEEF, PORK, CHICKEN AND TURKEY
1 SPANISH ONION, chopped
3 TBSP. GARLIC
CHILI POWDER, HABANERO AND JALAPENO PEPPERS, seeded and chopped.  *Adjust according to desired spice
2 CANS OF TOMATO SAUCE
1 CAN OF KIDNEY BEANS
1 CAN OF BLACK BEANS

PROCEDURE:
Combine all ingredients in a a dutch oven and simmer for 4-5 hours or cook on low in a slow cooker on low for 6-8 hours/high for 4-5 hours.

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !

DONT FORGET TO TAG US IN YOUR PICS @FORKANDHOSECO AND HASHTAG US #FORKANDHOSECO.  IF YOU HAVE A RECIPE YOU WOULD LIKE TO BE CONSIDERED FOR A FEATURE, EMAIL YOUR NAME, DEPARTMENT, HIGH QUALITY PHOTO AND RECIPE TO FORKANDHOSECO@GMAIL.COM

STAY SAFE, EAT WELL!