Kevin Steward MBFD Station 3 "B" Shift

Ingredients:

1 Package of coleslaw mix

1 small onion

1 oz slivered almonds

1 tbs sunflower seeds

1 package chicken Ramen Noodle mix

½ cup sugar

½ cup Apple Cider vinegar

½ cup vegetable oil

½ cup craisins

Directions:

1. 1.    Mix sugar, vinegar, oil, & noodle season packet together
2. 2.    Mix slaw mix, chopped onion, almonds, sunflower seeds,crushed noodles & craisins together
3. 3.    Pour dressing over slaw, mix & refrigerate 1 hour before serving

Daughter & Dad

4 Servings

Ingredients:

1 ½ – 2 Boneless breasts per person

16 oz package of whole mushrooms

Cherry tomatoes

2 Med. Onions

1 Green pepper

1 Red pepper

8 oz Italian salad dressing

1 Lime

Skewers

Directions:

Chop chicken into kabob size chunks. Place in ziplock or container and marinate in 2/3 of salad dressing (at least 1 hr., longer is better). Half hour prior to grilling squeeze in lime juice.

Chop onions & into kabob size pieces. Place them in ziplock or container with tomatoes & mushrooms. Marinate w/remaining salad dressing.

To speed up & simplify things I like to skewer the chicken and grill the veggies in a grilling basket.

PS: if using wooden skewers remember to soak them in water to keep them from burning.

Squad 1 FDNY

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Submitted by Rory Johnson Miami Beach FD (Retired) Station1 "C" Shift

4 Servings

Ingredients

4 Boneless, skinless, chicken breasts (Cut into cutlets)

3-4 Large Eggs

½ Cup White wine (Don’t use cooking wine it’s too salty)

1 Whole Lemon sliced into rings

½ Juiced lemon

1 cup Chicken Broth

1/3 cup Olive oil

All purpose flour

1 Tbsp Grated Parmesan cheese

1 Tbsp corn starch

2 Tbsp water

Directions

Heat olive oil in frying pan (Med/High). Mix eggs & water together in bowl. Place flour in shallow dish. Dip cutlets into flour then into eggs. Place cutlets into pan, about 2 min. each side. Place cooked chicken into baking pan & place in oven (Low) just to keep warm. Remove olive oil from pan leaving small coating of oil in pan. Heat lemon slices about 1 min then add wine and broth add about half the lemon juice then continue adding the rest of the juice to your taste. Add Parmesan cheese. Dissolve corn starch in cup of water and slowly add enough of the corn starch mixture until the pan thickens up a bit (shouldn’t need all corn starch). Pour mixture over chicken and serve.

Submitted by Rory Johnson (Retired) MBFD Station 1 "C" Shift

Ingredients (Remember potato ingredients)

1 packet Shepherd’s Pie mix

1lb Ground Beef

1 large Onion

2 ½ lbs Potatoes (follow “Garlic Smashed Potatoes” recipe)

2 Carrots

6oz Frozen Peas (optional)

4oz water

8oz Shredded Cheddar Cheese

Directions

Prepare “Garlic Smashed Potatoes”. Chop Onion & Carrots. In a pan, brown the Ground Beef with the onion & carrots. Add water and Shepherd’s Pie packet to browned Ground Beef. Pour into a pan or baking dish. Spoon Garlic Smashed Potatoes evenly over the Ground Beef. Bake at 400 degrees 15-20 minutes. Remove from oven and spread Cheddar Cheese on top. Place back in oven to melt cheese.

Submitted by Rory Johnson (Retired) MBFD Station 1 "C" Shift

4 Servings

Ingredients

2 ½ – 3 lbs Baking Potatoes

8oz Sour Cream

1 tsp Minced Garlic

2 tbsp Grated Romano Cheese (or Parmesan)

¼ Stick Butter

1/3 Cup Milk

Dash of Salt & Pepper

Directions

Clean and bake Potatoes.  After baking, place Baked Potatoes in pot or mixing bowl. Add all ingredients and smash/mix potatoes to consistency you desire then serve.

Rory and Buster

Pork Chops Abracadabra

(4 Servings)

Ingredients

3-4 Regular Pork Chops per person

(2 Center Cut Pork Chops) optional

2 cans Cream of Mushroom Soup

2 cans water

1 8oz package Sliced Mushrooms

3 Tbsp Brown Gravy Mix

1 Large Onion

Montreal Steak Seasoning

¼ Stick Butter

Pam

Directions

Slice and sauté  Onion in butter, set aside. Spray both sides of Pork Chops and sprinkle Steak seasoning on chops. Sear both sides in a pan. Place Chops in a baking pan, dump mushrooms & onions on top. Heat water, soup and gravy mix together in a pot. Pour mixture over Chops, onions & mushrooms cover and bake @350 about 30 minutes depending on chops thickness.  Served over white or brown rice.

Submitted by Rory Johnson Miami Beach FD (retired) Station"!" C shift

4 Servings

Ingredients

8 Boneless Chicken Breasts

16-18oz jar of Apricot Preserves

1 ½ – 2 tsps. Ground Ginger

1 tbsp. water

Directions

Brown the Chicken Breasts in a pan on the stovetop.

(I like to make 2 cutlets out of each Breast)

Place browned Chicken in baking pan.

In a blender add Apricot Preserves, Ground Ginger and water.

Blend mixture well.

Pour mixture over Chicken and bake at 350 approx. 15 min. (Depending on size of Chicken)

Served with a side of Rice Pilaf and a Veggie. Apricot Ginger can be over whole meal.

Rory Johnson Miami Beach FD (Retired) Station 1 "C" Shift

Chunky Chili

Ingredients

1 Pkg McCormick Original Seasoning Mix

1 lb ground beef (turkey)

8oz Tomato Sauce

8oz can of Peeled Tomatoes

16oz Kidney Beans (optional)

1-1 ¼ lbs Top Round (London Broil)

1/3 cup Teriyaki Sauce

1/3 cup Worcestershire Sauce

1Tbsp Cinnamon

Rice (white or brown)

Optional toppings: sour cream, cheddar cheese, chopped onion, chopped jalapeno

Directions

Marinate Top Round in zip lock with the Teriyaki, Worcestershire & Cinnamon for 4-6hrs. Brown the ground beef in a pan. Add the Chili Mix , the Tomato sauce, the Peeled Tomatoes (puree in blender) & the beans(optional). Bring to a boil then simmer on low. Broil or grill the Marinated Top Round (medium, do not overcook). Cut the Top Round into small, bite sized pieces. Add to the Chili just before  serving.  I like to serve with corn bread.

Submitted by: Rory Johnson Miami Beach FD Station 1 "C" Shift

BBQ  Pizza

( 2 Pizzas )

(2) Pizza Doughs (I use dough from biscuit section)

Bull’s-Eye Original BBQ Sauce

8oz Shredded Mozzarella Cheese

5oz  Sargento Parmesan & Romano Cheese

8oz Shredded Gouda Cheese (Chop cubes if you can’t find shredded)

(Additional toppings optional)

Directions:

Spread the Pizza Dough over 2 cookie pans sprayed with Pam

Place just enough Bull’s-Eye to spread it over the dough with a spoon

Spread half the Mozzarella, then Gouda, then Parmesan & Romano Cheese on each Pizza  Dough. (If I add toppings I place them on top of the sauce & below the cheese)

Bake in oven at 350 for 20-25 minutes (Personal choice on how you like your cheese & crust)