cooking with fire slate

Cooking With Fire

Fayetteville Fire/Emergency Management

The Fayetteville Fire and Emergency Management Department, together with FayTV, produce a cooking show highlighting recipes used by firefighters while working a 24-hour shift at the fire station. During each episode, safety tips are shared by firefighters to help residents protect themselves.

Below are links to the some of the recipes:





Grilled Salmon & Asparagus with Red Potatoes

Warmer temperatures mean backyard parties and food on the grill. Firefighter Corey Tedder shares a great Grilled Salmon recipe paired with asparagus and red potatoes. It's healthy and easy too!!!

 

INGREDIENTS:

  • 2 lb salmon steak
  • 2 lemons
  • Magic blackening seasoning
  • One bundle of fresh asparagus
  • Olive oil
  • Garlic powder
  • Onion powder
  • Morton nature’s seasoning
  • 1 bag red potatoes


Salmon and asparagus will be cooked on the grill. The potatoes will be cooked in the oven. 

Cut potatoes into small diced pieces.  Season to taste with olive oil, garlic powder, onion powder and Nature’s Seasoning.  Spread flat onto a cookie sheet and bake in the oven at 425 degrees for about 45 minutes.

Trim asparagus.  Place onto foil.  Add butter (or olive oil).
Place asparagus on the grill for 25 minutes at a temperature 425 degrees.

While asparagus is cooking, prep the salmon.  Drizzle olive oil over salmon, season to taste with blackening seasoning. (The more you add, the spicier it will be.)
Place salmon on the grill, skin-side down for approximately 8 minutes, then turn and cook an additional 8 minutes. 


 


Tater Tot Casserole and Cheesy Jalapeno Corn Bread

With life keeping you busy, sometimes you need a quick and easy recipe that is sure to be a favorite around the dinner table. Captain Max Lohr shares his recipes for Tater Tot Casserole and Cheesy Jalapeno Corn Bread, both are a big hit at the fire station. Feel free to adjust the ingredients to make the meal more, or less, spicy.

 

Tater Tot Casserole

  • 1 large bag of frozen tater tots
  • 1 16 oz block of Colby Jack cheese, grated
  • 1 8 oz block of Pepper Jack Cheese, grated
  • 2 lbs of lean ground beef or turkey
  • 2 packets of Taco Seasoning

Precook the tater tots following the directions on the package. Brown the meat and add taco seasoning, following the directions on the packet. In a large casserole dish, add a layer of cooked tater tots, add a layer of meat, and then a layer of cheese. Repeat the layers, like you would lasagna and finish with a layer of cheese. Place casserole dish, uncovered into an oven pre-heated to 350 degrees, long enough to melt the cheese. 

Cheesy Jalapeno Corn Bread

  • 2 boxes of cornbread muffin mix 
  • 2 eggs
  • 2/3 cups of milk
  • 8 oz block of sharp cheddar cheese, grated
  • 1 can whole canned jalapenos, with carrots and onions

Follow the mixing instructions for the muffin mix, adding the milk and eggs. Remove the stems from the jalapenos and chop up the peppers and carrots. Add chopped jalapenos and cheese to the muffin mix and stir it in. Pour a small amount of juice from the can of jalapenos to the muffin mix. Pour the mix into the baking dish, and cook in an oven pre-heated to 350 degrees for 20 minutes. 

 


 

 Cowboy Beans Chili and Taco Cheese Dip

Fans are getting ready to cheer on their favorite sports team playing for the championship and the Fayetteville Fire and Emergency Management Department has a firehouse favorite to share with everyone, Cowboy Beans Chili and Taco Cheese Dip! These hearty meals are sure to keep everyone cheering, even when their teams are losing. 

Cowboy Beans Chili

  • 1 lb ground beef
  • 1 lb ground sausage (cheap breakfast sausage is fine)
  • 1 lb bacon (cheap bacon will work)
  • 1 can lima beans
  • 1 can Bush's BBQ Baked Beans
  • 1 can pork and beans
  • 1 can kidney beans
  • 1/2 cup ketchup
  • 1/4 cup hickory smoke BBQ sauce (store brand is fine)
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 2 tbsp mustard
  • 2 tbsp molasses
  • 1/2 cup brown sugar
  • 1 large onion, chopped

Brown the meat individually in a frying pan until it is cooked, cooking the bacon last. Strain the meat before transferring to the crockpot. Reserve the bacon grease to saute the onions until they are translucent, stirring frequently. While onions are cooking, transfer remaining ingredients to the crockpot. Feel free to adjust seasoning to taste. Strain and add onions, give it a good stir and then you are ready to start the crockpot. Cook on high for 4 hours or low for 8 hours. 

Taco Cheese Dip

  • 1 lbs ground beef
  • 1 can of Rico's Nacho Cheese
  • 1 package of Cream Cheese
  • 1 can of Rotel (hot or mild)
  • 1 small container of sour cream
  • 1 package of taco seasoning

Brown the ground beef and strain off the grease. Return meat to frying pan and add taco seasoning. Add rotel, do not drain the can, and stir. Then add the nacho cheese, cream cheese and sour cream.Stir well after adding each ingredient and continue stirring until the cheese has completely melted and mixed together. Grab some chips and enjoy!


Holiday Turkey Meal

With the holidays approaching, the Firefighter Michael Roberts shares a popular recipe he likes to prepare for his team at Fire Station #6. 

Turkey:

  • 1 stick, Butter (softened) 
  • 1 tbsp Poultry seasoning
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • White wine (optional)

Rub turkey with one stick of softened butter. Then season with salt, pepper, and poultry seasoning. Stuff turkey with stuffing. Place turkey in pan and add white wine so that it just does covers the bottom of the pan. Wrap pan with foil bake as directed, with 20-30 min before turkey is done uncover and finish baking.

Stuffing:

  • One loaf white bread
  • 1-1 1/2 cups, Chicken broth
  • 1 tbsp Poultry seasoning
  • 1-2 stalks, Celery
One loaf of bread in a mixing bowl, add finely chopped celery, poultry seasoning, chicken broth, and a dash of white wine.

 

Mashed potatoes:

  • Red skin potatoes (five lbs bag feeds 8)
  • 1 cup, Milk
  • 1 stick, Butter 
  • Salt 
  • Pepper
 Cut potatoes into quarters and boil until tender (you can stick a fork with ease). Once potatoes are done add butter,  milk, and salt and pepper to taste. Then mash until desired consistency.

 

Green bean casserole:

  • 4 cans, French cut green beans
  • 2 cans, Cream of Mushroom soup  
  • 1 can, French fried onions    
  • 1 bag, Slivered almonds 
Pre-heat oven to 375 degrees. Place green beans in casserole dish add cream of mushroom soup and almond slivers, mix and spread evenly in dish. Then cover with french fried onions. Place in oven and bake for 45min to 1hour uncovered or until golden brown.
 

 

 

 

 


Holiday Turkey Meal

With the holidays approaching, the Firefighter Michael Roberts shares a popular recipe he likes to prepare for his team at Fire Station #6.