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Recipes from the Fire House Chef

Here are two recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

IAFF Menu Planner

HERBED CHICKEN PICCATA      

INGREDIENTS

  • 2 tbsp.   dry plain breadcrumbs
  • 1 tsp.     dried basil
  • 1 tsp.     grated lemon rind
  • 1/8 tsp.  freshly ground pepper
  • 2           garlic cloves, minced finely
  • 1 lb.       thin-sliced chicken breasts

      nonfat cooking spray

  • 1 tsp.   low-fat margarine
  • 8         thin lemon slices
  • 1/4 c.   low-sodium, fat-free chicken broth
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. fresh lemon juice

       
RECIPE

  • Combine first five ingredients in shallow dish. Set aside.
  • Lightly coat each side of chicken with cooking spray.
  • Dredge in crumb mixture.
  • Place margarine in skillet coated with cooking spray over medium-high heat.
  • Cook chicken 4 minutes on each side or until golden and cooked through (try not to overcook).
  • Remove chicken and set aside.
  • Add lemon slices to skillet and sauté for 30 seconds. Add remaining ingredients to heat up, drizzle over chicken, and serve


From the Firehouse Chef

Peanut Butter Cup Dessert

•    2 sticks of margarine (1 cup)
•    2 2/3 cups powdered sugar
•    1 cup creamy peanut butter
•    1 package grahm crackers
•    1 12oz package of chocolate chips
•    Crush grahm crackers mix with powdered sugar.
•    Melt margarine and peanut butter in microwave approx 1 1/2 minutes on high.
•    Mix that with grahm crackers and powdered sugar and press into a 9 x 13 cake pan.
•    Melt chocolate chips and spread on top.
•    Cut into 20 squares.

Tastes just like peanut butter cups

Recipe by Firefighter: Lance Seastrand - Calamus Volunteer Fire Dept. Calamus, IA

 

 

 

Comments (1) -

  • Carrie Tucker (International Association of Fire Fighters)

    4/19/2011 4:29:01 PM |

    I am in for the Piccata.

Comments are closed

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