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:
- Holiday Turkey Meal
- Cowboy Beans Chili and Taco Cheese Dip
- Tater Tot Casserole and Cheesy Jalapeno Corn Bread
- Grilled Salmon & Asparagus
- Chicken, Corn and Black Bean Tacos with Homemade Guacamole
- Philly Cheesesteak Sliders
Planning a game day get together? Firefighter Justin Burney shares his recipe for “Philly Cheesesteak Sliders” that are not only great tasting but easy to make too!
- 1 package Hawaiian rolls
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 green pepper, diced
- 1 onion, diced
- 1 pound steak, thinly sliced
- Salt and pepper, to taste
- 12 slices provolone cheese
- 3 tablespoons butter, melted
- Parchment paper
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak, season with salt and pepper and cook until tender.
Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise on rolls.
Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter. Bake for 20 minutes, or until top is brown and cheese has melted.
Remove from oven, serve and enjoy!
Chicken, Corn and Black Bean Tacos with Homemade Guacamole
Firefighter Captain Matthew Zamora shares his delicious recipe for Chicken, Corn and Black Bean Tacos. This is a hearty meal that gives you plenty of energy and tastes good too! His chunky Homemade Guacamole adds a little extra flavor to the tacos, but is great as a side dish for parties or family gatherings.
Chicken, Corn and Black Bean Tacos
- 3 lbs. Boneless skinless chicken thighs
- 1 can of black beans
- 1 can of Fiesta corn
- 1 bottle of taco seasoning from the Mexican isle.
- 1 jar of minced garlic on the Mexican isle.
- 1 pack of corn tortillas.
- Salt and pepper (to taste)
Cut chicken thighs into uniform pieces. Add chicken, olive oil, garlic and taco seasoning to pan and cook on medium high heat.
Once the chicken is fully cooked, add canned black beans and corn to the pan with a little more taco seasoning and some lime juice. (Tip: Rinse and drain all canned veggies to eliminate some of the sodium.)
Warm the corn tortillas in a pan sprayed with olive oil then top with cheese until melted.
- 3 avocados
- 4 limes
- 1 pint of cherry tomatoes
- 1 bunch of cilantro
- 1 bottle of Tahine seasoning
- 1 red onion
Take the avocados and half them, and scoop out the insides and add it to a large mixing bowl.
Cut tomatoes in half. Dice ¼ of an onion. Wash and rinse the cilantro, cut the leaves off and chop them very fine. Add all ingredients to large mixing bowl. Cut limes in half and add juice to mixture.
Add ½ teaspoon of minced garlic to mixture, salt and pepper to mixture.
Mash all ingredients with a potato masher and mix it up.
- 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.
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.
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!
With the holidays approaching, the Firefighter Michael Roberts shares a popular recipe he likes to prepare for his team at Fire Station #6.
- 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.
- One loaf white bread
- 1-1 1/2 cups, Chicken broth
- 1 tbsp Poultry seasoning
- 1-2 stalks, Celery
- Red skin potatoes (five lbs bag feeds 8)
- 1 cup, Milk
- 1 stick, Butter
Green bean casserole:
- 4 cans, French cut green beans
- 2 cans, Cream of Mushroom soup
- 1 can, French fried onions
- 1 bag, Slivered almonds