Logout Login | Contact Us

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.’

Recipes from the IAFF Menu Planner


4     (6 ounce) boneless breast of chicken, skin removed
1     (8 ounce) jar roasted red peppers, drained, chopped
1     (8 ounce) package mushrooms, chopped
4     large garlic cloves
1 tbsp.  olive oil
1 tsp.    crushed rosemary leaves
1 tsp.    freshly ground pepper
2 oz.     low fat crumbled feta cheese
1/2 c.    plain dried breadcrumbs
      nonfat cooking spray   



  • Preheat oven to 400º F and spray 9x13 inch baking dish with cooking spray.
  • Wipe off mushrooms and trim stems. Place in food processor.
  • Add drained red peppers and garlic to food processor with mushrooms.
  • Place in food processor and chop lightly.
  • Heat oil in large sauté pan over moderate heat.
  • Add mushroom mixture and cook until all liquid evaporates.
  • When finished, remove from heat and stir in feta, pepper, and rosemary leaves.
  • Using a knife, slice a pocket in the thickest part of the chicken breasts.
  • Divide mixture evenly among the chicken breasts and stuff chicken.
  • Gently roll chicken in bread crumbs and place seam side down in baking dish. Spray with additional cooking spray to coat bread crumbs lightly.
  • Bake for 20-30 minutes or until chicken has an internal temperature of 165º F.


From the Firehouse Chef



  • 5 lbs. Cooked Potatoes
  • 1 Cup chopped Onions 
  • 1 1/2 Cups Celery. (Chopped Fine) 
  •    2 Small Pickles (Chopped Fine) 
  • 1 Tablespoon Mustard
  •    1 Tablespoon Vinegar  
  • 1 Pint Mayonnaise (more or less) 
  • 1 Pinch of Garlic Salt 
  • Mix well.  
  • Add 3 Hard-boiled sliced eggs to top.
  • Sprinkle with Paprika

Recipe by Firefighter: Milton Rheinlander Station #19 Ft. Worth Fire Dept.


Comments are closed

© 2015 - IAFF