Showing posts with label FDNY. Show all posts
Showing posts with label FDNY. Show all posts

Tuesday, November 24, 2015

Salute to those on Thanksgiving Duty: Firefighters, Police, Nurses with a Firehouse Recipe via Cleo Coyle




Here in New York City, we are thankful every day for our first responders. The recent Paris attacks reminded us all, yet again, how lucky we are to have men and women dedicated to keeping us safe.

To the many firefighters, police, paramedics, nurses, and other first responders and healthcare workers who must work on Thanksgiving...


We salute you!

And though you may miss that turkey feast, have no fear. I've got you covered with a fantastic "Fast Truck" Leftover Turkey Casserole, compliments of a working fire captain.

By the way, if you're wondering what it's like
to work 
on Thanksgiving day at a New York
firehouse, below is a little 
6 minute film 
that shows you.


Click the arrow in the window below to spend
Thanksgiving with Brooklyn's Squad 252...




If you don't see a video window embedded,
you can watch this film on YouTube at this link.

* * * *

Now let's get cookin'....

Fast Truck (Firehouse)
Leftover Turkey Casserole


T
oday's recipe is adapted from a working firefighter, Captain Jim Colston of the 
San Marcos Firefighters, San Marcos, California.

"When I first started as a firefighter," said Captain Colston, "I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."





Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

The recipe that follows is my adaption of the fire captain's recipe. Why did I have to adapt it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would Serve 4. Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12!

I halved his recipe and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts for a fast dinner when you don't have turkey leftovers. 

May you eat with joy and to all those on Thanksgiving duty, we send our sincerest thanks to you. Stay safe out there!

~ Cleo



http://www.coffeehousemysteries.com/userfiles/file/Leftover-Turkey-Casserole-Cleo-Coyle.pdf
Click here for free Recipe PDF





For a PDF copy of this recipe that you can print, save, or share, click here.




Serves 6

Ingredients:

4 cups cooked, chopped turkey or chicken (about 2 pounds)
12-ounce box of stuffing (*see my note on using leftover stuffing)
14-ounce can of chicken broth (or 2 cups fresh stock)
1-2 tablespoons butter or margarine
4 slices cooked ham, quartered (or 6 slices of Canadian bacon)
8 ounces pepper jack cheese (deli slices or block cheese, **see my note
   on using other cheeses)


*Note on stuffing: If using leftover or pre-made stuffing, you'll need 6 cups for this recipe and be sure to reduce the amount of broth or stock to 1/3 cup.

**Note on cheese: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

(Optional) Step 1 - You can use leftover turkey or chicken  for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2 - Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the boxed stuffing ingredients and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for more good flavor. If using leftover or pre-made stuffing, be sure to reduce the amount of broth or stock to 1/3 cup. 

Step 3 - Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 4 - Spread the cooked turkey or chicken evenly on top of the crisped stuffing. Arrange the ham slices (or Canadian bacon) on top of the meat and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

F o o d i e

Photos














To download or print 
this recipe as a free 
PDF document, 
click here, and...




Eat with Thanksgiving joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here


* * *



Coming December 1st
the NEW Coffeehouse Mystery!



Now a Mystery Guild Selection

And a Baker & Taylor Fall Trends Pick

"This book is amazing to the last word!"
10 Stars!
~ Dollycas




A culinary mystery
with more than 25 recipes!

To learn moreclick here.



*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 



GET A FREE TITLE CHECKLIST
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.




The Coffeehouse Mystery Newsletter

Fun Contests, New Recipes, 
Book News, Videos, and more...


To subscribe, click here.



Thursday, September 11, 2014

Remembering 9/11 Heroes with a Special Firehouse Recipe and #Giveaway from Cleo Coyle




"The most stirring symbol of man's 
humanity to man is in a fire truck." 

~ Kurt Vonnegut

September 11, 2001 was a devastating day of loss for this country and especially New York, the city my husband and I have called home for more than thirty years. Over 2,000 of our fellow citizens perished that day. More people lost their lives on the hijacked planes; in the wreckage at the Pentagon; and in a field in Pennsylvania.

Sixty of New York’s Finest (our police and port authority officers) sacrificed their lives, along with paramedics, bystanders, and office workers who died while trying to save others. But it was New York’s Bravest, our firemen, who suffered the most devastating losses of all. 

343 firefighters left for work that morning and never came home. 343 ran in while others rushed out. Many were senior members of the department. In one case, an entire company was nearly wiped out.

When the smoke finally cleared, hundreds of funerals were held all over New York for these heroes who answered their last alarms. At times, the grief seemed almost unbearable, but—as an example to us all—the New York City Fire Department worked to replenish its ranks and its spirits. 

A recipe might seem a trivial thing to post today, but below is a very special recipe. It appeared in a cookbook that was sold a few years ago to raise money for a firefighter's fund named in honor of Terry Farrell, one of those 343 firefighters who lost their lives on 9/11. Marc and I bought a number of copies, and we are happy to share one of the tasty recipes in that cookbook with you today.

If that book were still available, we would share a link for purchasing it and give one away this week. Unfortunately, it's no longer in print, but we do have another idea to help raise money in memory of those 343...






COMMENT TO WIN
FOR THE FDNY FOUNDATION


We are were happy to make a contribution in the form of a little comment giveaway on this post. The prize is the winner's choice of a Fire Department cap here).


Thanks to everyone for commenting on this post!
The winner of the hat-of-choice, by random draw,
was "servedogmom" - She selected the FDNY knit cap
and the purchase will benefit the FDNY Foundation. 


~ Cleo





And now for today's recipe...




Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Baked Firehouse

Parmesan Wings

(No breading!)

Don’t let the word "firehouse" fool you. These are not "hot and spicy" wings. They are a fragrant herb-and-Parmesan-encrusted delight.

They'll make your kitchen smell as heavenly as a pizzeria, but there's no breading so they're gluten-free. They're a great finger-food dinner for a Friday or Saturday night and a wonderful nosh for parties.

Thanks to 
Police Officer Bill Havens of the Escondido Police Department for the inspiration. We slightly adapted his "Baked Hot Wings" recipe, which he contributed to The Terry Farrell Firefighters Fund California Firehouse Cookbook. 

The ingredients are unpretentious, the combination superb. You can serve these wings with a dipping sauce (we include a suggestion below), but it’s not necessary. As PO Havens says himself, they are amazing as is.



http://coffeehousemystery.com/userfiles/file/Baked-Parmesan-Wings-Cleo-Coyle.pdf
Click here for the recipe
in PDF form.
To download this recipe in a PDF document that you can print, save, or share, click here



Makes about 20 wing pieces

Ingredients:

3 pounds fresh chicken wings

1 cup good quality grated Parmesan cheese  (go for the real stuff, not a commercial brand with filler) 

1 Tablespoon dried parsley

2 Tablespoons dried minced garlic (not powdered)

1 Tablespoon dried oregano

2 teaspoons sweet paprika

1 teaspoon sea salt, ground fine

½ teaspoon ground white pepper

6-7 Tablespoons butter (see note below on replacing with olive oil)

Directions: 


(1) Preheat oven to 350 degrees F. Line a shallow baking sheet with foil and coat lightly with nonstick spray or oil. Cut up the chicken wings into separate pieces, discarding tips. Wash the chicken and pat it very dry. Set aside. 

(2) In a large mixing bowl, blend the Parmesan, parsley, minced garlic, oregano, paprika, salt, and pepper and whisk with a fork until ingredients are thoroughly combined.

(3) Melt butter on stove or in microwave. One piece at a time, dip the clean and dry chicken wings in the melted butter, then roll in the cheese and herb mix, making sure to coat completely. Note that as butter cools it may become difficult to work with. In that case, simply warm it up again and continue coating the chicken.





 (4) Arrange the chicken pieces on the foil-lined baking sheet and bake for one hour. (Do remember to coat that foil with non-stick spray or oil.) Do not turn or disturb the chicken as it cooks. When finished, remove wings quickly while still warm. If chicken pieces cool too much, they may stick.

**Can I use a rack? It's not necessary, but sure, you can use one. The rack will lift the chicken slightly above the pan and allow fat to drip down. It will also give a slightly more crunchy and uniformly browned coating. Be sure to coat the rack with nonstick spray or lightly oil before using. Place rack over a shallow, foil-lined pan. Cooking time may be a little less than one hour.



***Olive oil instead of butter? You can do that, too. The results are not quite as amazing as butter, but they're pretty darn good nonetheless! To replace the butter, use about 1/3 cup olive oil instead, warming it first to reduce viscosity. Note: If you are using a rack, the oil may drip and smoke toward the end of cooking. (Our smoke alarm actually went off when we gave the oil a try. Then again, these are firehouse wings!)




*******


Giveaway to Benefit FDNY Foundation...



This drawing is now over.
Congrats to "servedogmom" for
winning the random drawing.



Finally, for those men and women who continue to put on
a uniform every day and risk their lives to protect ours,
we send out a very big…

Thank you!



~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about our books here.




Tuesday, September 11, 2012

Why They Carry 343 Flags: A Special Firehouse Recipe from Cleo Coyle



If you come to New York City on St. Patrick's Day, this is what you'll see: members of the FDNY carrying 343 flags in the annual parade. Why 343? Because 11 years ago on this day, 343 members of New York City's Fire Department responded to their last alarm; 343 ran in while others rushed out; 343 left for work that morning and never came home.

Other heroes gave their lives that day, too, including first responding police officers, paramedics, bystanders, and office workers. More people perished on the hijacked planes; in the wreckage at the Pentagon; and a field in Pennsylvania.

We honor them today, pausing to remember not only how they died, but how they lived.



A recipe might seem a trivial thing today, but below is a very special recipe from a working firehouse captain, one of an army of men and women across our nation who put their lives on the line for others, if necessary, every day. 


This "Fast Truck Chicken" recipe first appeared in a cookbook that was sold a few years ago to raise money for a firefighter's fund named in honor of Terry Farrell, one of those 343 firefighters who lost their lives on 9/11. I bought a number of copies, and I'm happy to share one of the delicious recipes in that cookbook with you today.

If that book were still available, I'd share a link for purchasing it and give one away this week. Unfortunately, it's no longer in print, but I have another idea to help raise money in memory of those 343.



COMMENT TO WIN
FOR THE FDNY FOUNDATION


The FDNY runs a store called The Fire Zone to earn funds for its non-profit Foundation. 

I was happy to make a contribution in the form of a little comment giveaway on this post. The prize was the T-shirt pictured left. If you would like to buy one for yourself, I'm happy to share this link to the official store of our amazing New York City Fire Department.

And now for today's recipe...




Fast Truck (Firehouse)
Chicken Casserole

Today's recipe is adapted from one by Captain Jim Colston of the San Marcos Firefighters, San Marcos, California

From Captain Colston: "When I first started as a firefighter, I still lived at home, like a lot of us firefighters did when we started out, so I could only cook things from a box. This is a real quick meal that we created from leftovers one night when we didn’t have a lot to spend. It’s a fast meal to make, which is nice when you’re busy at the station."


From Cleo: The recipe that follows is my adaption of the captain's recipe. Why did I have to "adapt" it? Because the captain's original portions were huge! The funny thing is, he claimed his original recipe would "Serve 4." Oh, sure, 4 firefighters maybe. For us mortals, however, the amounts were more like serves 12. I halved it and got a serving of 6, added a bit more detail, including oven temperatures and time, a tweak on the ingredients for better flavor, and quickie directions on cooking chicken breasts, if needed.

This is an especially useful recipe for leftover chicken and turkey. (You might want to hold on to this one for your Thanksgiving turkey and stuffing leftovers.) I hope you enjoy it as much as Marc and I do.


Fast Truck Firehouse
Chicken Casserole


Serves 6

Ingredients:

2 whole chicken breasts, chopped (about 2 pounds or 4 cups cooked, chopped chicken; you can also use turkey)

1 12-ounce box of chicken or turkey stuffing (or 6 cups of leftover stuffing)

1 14-ounce can of chicken broth or stock

1-2 tablespoons butter or margarine

4 slices cooked ham, quartered (or six slices of round breakfast ham or
Canadian bacon)

8 ounces pepper jack cheese (deli slices or block cheese)*

*Note: If you don't care for spicy flavor, substitute any mild cheese that melts easily: e.g., Monterey Jack, Colby-Jack, mozzarella, or a young Provolone or Asiago.

Step 1 - You can use leftover chicken or turkey for this recipe; rotisserie chicken; or roast or grill your chicken breasts fresh. To roast raw chicken breasts, sprinkle them with salt, pepper, and poultry seasoning; place them in a greased shallow pan; and cook them for about 45 minutes in an oven preheated to 325 degrees F. Do not overcook or your chicken will be dry. Chop up the cooked chicken and set aside.

Step 2Preheat your oven to 350 degrees F. Generously grease a shallow 8 x 12-inch glass dish or casserole pan with butter or margarine. In a large bowl, mix together the stuffing and broth. If you roasted chicken specifically for this dish, I suggest adding the pan drippings to the stuffing bowl for even more good flavor. Pour the stuffing into the pan. Using the back of a large spoon, press it into an even layer, and bake until the top is crispy and brown, about 20 minutes.

Step 3 - Spread the cooked chicken evenly on top of the cooked stuffing. Arrange the ham slices on top of the chicken and return it to the hot oven for 10 minutes. Remove the pan once more and cover it evenly with the cheese slices (or shredded block cheese). Bake for 10 more minutes, until cheese is mostly melted. Finish under the broiler for 3-5 minutes, until the cheese is bubbly.

This chicken casserole is delicious served with sweet corn and a salad. May you eat it with joy.

F o o d i e

Photos
















To visit the 
FDNY Foundation
Web site, please click here.


FDNY Fire Zone is operated by the FDNY Foundation, the official non-profit of the New York City Fire Department. Donations to the Foundation help the Department in educating, informing and involving the public in protecting life and property, and support the Department's operational requirements.