Breakfast Stuffed Bread Cups

THIS FIREHOUSE FRIENDLY RECIPE COMES FROM TJ AND JEFF OF NORTH PLAINSFIELD FD IN NEW JERSEY, WHICH WAS THE WINNING DISH IN THE RECENT FORK AND HOSE CO. / THE FARMER'S HEN FIRE DEPARTMENT EGG COOK-OFF!  THIS DISH IS GREAT BECAUSE NOT ONLY IS IT UNIQUE, IT TASTES GREAT TOO!  FEEL FREE TO SUBSTITUTE ANYTHING YOU WOULD LIKE, MAYBE BREAKFAST SAUSAGE INSTEAD OF BACON....OR HOW ABOUT BOTH!  THE BREAD THEY USED WAS SEMOLINA BUT YOU COULD EASILY USE ANY OTHER TYPE OF BREAD.  MAKE IT A LITTLE HEALTHIER IF YOU WANT TOO.  HOW ABOUT AN ALL VEGGIE VERSION?! 

BREAKFAST STUFFED BREAD CUPS

Serves 4-6

INGREDIENTS:

1 Loaf of Semolina Bread 

1 Dz. Eggs, whisked

2 Bell Peppers, seeded and chopped

1 Onion, peeled and chopped

12 oz. Package of Bacon, chopped

16 oz. Shredded Cheese (any cheese will work great)

Salt/Pepper to taste

PROCEDURE:

Preheat oven to 350*

Cut bread into 2" slices.  Scoop/cut out middle of bread.  Place slices on a large baking sheet (greased or spray with nonstick).

Cook chopped bacon in a skillet.  Remove to a paper towel lined plate, reserving bacon fat in skillet.

Over medium heat add the onions and peppers to the bacon fat.  Cook until the onions are translucent.  Remove from heat.  Reserving a little of the mixture to garnish.

In a large bowl. combine the whisked eggs and half of the cheese.  Stir to combine and then fill the slices of bread with the egg/cheese mix.  Some egg will leak out of the bottom, don't worry it will be fine.  Sprinkle the cooked bacon in to the eggs, followed by the pepper/onion mixture.

Place the baking sheet in the oven on the middle rack.  Cook until eggs are set, about 15-20 minutes. Top with remaining cheese and place back in oven or under broiler to melt cheese.  Garnish with reserved pepper/onions.

THROWDOWN THURSDAY - JAKE'S SPECIAL

TIME TO THROW DOWN A HEALTHY RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS RECIPE COMES FROM THE FIREMAN CHEF OUT OF SACRAMENTO.  IT IS A GREAT WAY TO START THE DAY BECAUSE IT IS PACKED WITH PROTEIN, FIBER AND HEALTHY CARBS!  THE ORIGINAL RECIPE IS CALLED "JOE'S SPECIAL" BUT BEING HE PUT A FIREHOUSE TWIST ON IT, HE CHANGED THE NAME BECAUSE "JAKE" IS AN OLD TERM FOR FIREMAN.

4 Servings
FOR THE POTATOES:
2-3 YAMS, Diced
OLIVE OIL
SALT
SMOKED PAPRIKA
 
- Pre-heat oven to 350*.  Sprinkle the potatoes with the oil, salt and smoked paprika.  Roast until done
 

FOR THE GROUND BEEF:
1 YELLOW ONION, Diced
3 CLOVES OF GARLIC, Diced
SALT
1 LB. GRASS-FED GROUND BEEF
1 BAG OF SPINACH, Washed

- Saute the onions and garlic in olive oil with a pinch of salt
- When soft, add the ground beef and another pinch of salt.  Cook the beef until no longer pink.  Add the spinach a handful at a time until all is wilted.  Set aside

FOR THE EGGS:
Cook as desired.  Runny is recommended
 

TO SERVE:
- Divide the potatoes amongst 4 plates, top with beef mixture and then the eggs.


 

555 EATS - FLOURLESS PANCAKES

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

BREAKFAST IS, IN MY OPINION, THE MOST IMPORTANT MEAL OF THEM ALL.  IT SETS THE TONE FOR WHAT YOU WILL FEEL LIKE, AND MOST LIKELY EAT LATER IN THE DAY.  STARTING THE DAY OFF RIGHT WILL HELP YOU MAKE BETTER DECISIONS FOR WHAT TO EAT FOR LUNCH AND DINNER, AND ALSO GIVE YOU MORE ENERGY ON THE FIRE FLOOR OR IN THE GYM!  THIS RECIPE FOR FLOURLESS PANCAKES IS A GREAT ADDITION TO YOUR BREAKFAST ROTATION.  THANKS TO PAUL ANTHONY CHAVEZ OF THE ALBAQUERQUE FD FOR SHARING!

FLOURLESS PANCAKES

Yields approx. 3-4 pancakes

INGREDIENTS:
1 RIPE BANANA
2 EGGS
1/2 TSP. VANILLA

PROCEDURE:
Place all ingredients in a blender or food processor.  Pulse to combine well.  Cook on a griddle with coconut oil or butter, until nice and brown.
 

THROWDOWN THURSDAY - CHORIZO FRIED RICE

THROWIN' DOWN THIS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN....AND IT JUST SO HAPPENS THAT IT COMES FROM @CALIFORNIA_FYRFIT_ WHO I JUST SO HAPPENED TO MEET AT THE FIREFIGHTER THROWDOWN LAST YEAR!  HE IS FROM THE FEDERAL FIRE DEPARTMENT AND IS DOING GOOD THINGS PROMOTING FITNESS AND WELLNESS IN THE FIRE SERVICE...KEEP IT UP BROTHER!

CHORIZO FRIED RICE with AMOR Sauce

Serves 4
INGREDIENTS:
2 CUPS OF RICE, cooked
2 CHORIZO LINKS, chopped
1 CAN OF HICKORY SMOKED SPAM, chopped
6 BACON STRIPS, chopped
6 EGGS, scrambled
BUNCH OF GREEN ONIONS, chopped
GARLIC POWDER
BLACK PEPPER

PROCEDURE: 
The CALIFORNIA FYRFIT BITCH'N KITCHEN way:
Mix n' Fix All Together, serve with Hawaiian sweet rolls or tortillas
The Fork and Hose Co. way:
In a large cast iron pan over medium heat, cook the bacon and set aside.  In the same pan add the chorizo and spam, cook until the chorizo is nice and brown and set aside.  In the same pan, cook the eggs.  Add the rest of the ingredients, stir and top with avocado. Serve

BRUNCH WITH KELLY - BUTTERNUT SQUASH FRITTATA AND CORNMEAL CAKES WITH A ORANGE HONEY GLAZE

When St. Petersburg Firefighters Kelly and Randy Kahle visited in NY a few months ago, we grabbed some brunch at Cook Shop in Manhattan and it was delicious.  So much so that when Kelly came back to NY recently, we decided to "recreate" some of that meal at my firehouse!

Firefighter/photographer Don Dearborn did a great job capturing this culinary adventure, even in cramped quarters and horrible lighting.  So a huge thanks goes out to D2Dearborn Photography !

Yes, Kelly wears gloves when she cooks....even if they are two sizes too big!

Butternut squash prepped and ready for the frittata!

Frittatas are perfect for brunch, especially at the firehouse because they can be made ahead of time.

The pesto added a freshness to the dish that made it POP!

Intense blending going on here

Kelly getting all fancy with this frittata.  We eat with our eyes first!

Just like pancakes, waiting for the edges to brown and bubbles to form before we flip

Fresh orange zest and juice pairs so well with the cornmeal and honey

RECIPES:

BUTTERNUT SQUASH AND GOAT CHEESE FRITTATA

Serves 8-10:
INGREDIENTS:

1 stick Butter (salted)
1 yellow onion
½ butternut squash
20 eggs
1 small package goat cheese

For the pesto:
1 package arugula
1 clove chopped garlic
1 cup olive oil
2 cups Walnuts
Salt/Pepper

PROCEDURE:
Slice the onion into strips.

Melt ½ a stick of butter in a skillet on medium heat.  Add the onions and toss in butter until all of the onion is coated.  

Cook on low to medium for approximately 20-30 minutes until they are caramelized.
While the onions are cooking, peel the skin off of the butternut squash.  Cut it in half and remove the seeds.  Save half of the squash for another recipe.  Cube the squash.

Add the other ½ stick of butter to another sauté pan (large enough to fit all of the eggs and other ingredients) and add the butternut squash cubes.  Sauté until softened.

Turn the oven to 375 degrees.

Once the squash is softened, remove from heat and let cool for a few minutes.  

Add half of the scrambled egg, and then layer with caramelized onion and goat cheese.  Add the rest of the egg and top with the remaining onion and cheese.

Put the pan in the oven and cook until eggs set.  Approximately 35-40 minutes.

While the frittata is in the oven, go ahead and start making your pesto.  Add the arugula, garlic, walnuts, salt, and pepper to a blender or food processor.

Slowly add in the olive oil while blender is on low.  Add just enough oil to blend it all up, but be careful to not make it too oily.  

Once the eggs are cooked, turn the oven on broil and brown the top for a few minutes.

Remove from oven and decorate with your pesto.

 

CORNMEAL CAKES WITH ORANGE HONEY GLAZE AND WALNUTS

Serves: 8-10
Cornmeal Cakes:
1 1/8 cup corn meal
1/3 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
1 egg
2 tbsp apple sauce
1/8 cup cold seltzer water
1 cup milk (I used almond milk)
Salt
Cinnamon
1 tsp vanilla extract

Orange Honey Glaze:
½ stick butter
Honey
3 navel oranges
Remaining walnuts from previous recipe

PROCEDURE:
Mix all of the dry ingredients together. (Corn meal, flour, baking powder, baking soda, salt, cinnamon, orange zest)

Mix all of the wet ingredients together. (Egg, cold seltzer water, milk, vanilla extract, apple sauce)

Mix the dry and wet ingredients.  Do not over mix.  It is ok if there are a few lumps left in the batter.  They should cook out.

Warm a non-stick skillet or flat top on medium heat.  Spray with cooking spray or butter.

While the flat top is warming, grab a small pot and add ½ stick of butter.  

Once melted, cut the oranges in half and juice all 3 oranges into the pan.

Add about 1 cup of honey to thicken up the glaze.

Stir in chopped up walnuts and warm all together.

Start making your cakes on the flat top.  Since you will only be able to cook a little at a time, have a oven safe tray ready to put them on and stick in a warmer.

 Once finished, you can pour the orange honey glaze on top of the cakes, or you can use syrup.  Your choice.

Enjoy!!

IT WAS SUCH A GOOD TIME COOKING THIS BRUNCH WITH KELLY FOR THE BROTHERS AT THE FIREHOUSE.  WHEN I GET TO CONNECT WITH FORK AND HOSE CO. SUPPORTERS LIKE THIS, IT REALLY BRINGS WHAT WE DO FULL CIRCLE.  A BIG THANKS TO KELLY FOR HANGING OUT WITH F&H CO. AND COOKING A DELICIOUS BRUNCH!

A SPECIAL THANKS TO DON OF D2DEARBORN PHOTOGRPAHY FOR THE GREAT PICS.  HEAD OVER TO HIS WEBSITE HERE TO SEE MORE OF HIS WORK

555 EATS - PROTEIN PANCAKES

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

EVERYDAY YOU WAKE UP YOU SHOULD SET YOURSELF UP FOR SUCCESS, WHETHER IT'S ON THE FIRE-GROUND OR IN THE GYM.  BREAKFAST SHOULD BE A PRIORITY, BUT WERE NOT TALKING BAGELS AND CREAM CHEESE HERE.  A BALANCE OF FAT, CARBS AND PROTEIN WILL GET YOU GOING MUCH BETTER THAN THE BLUEBERRY MUFFIN STARING AT YOU FROM BEHIND THE GLASS.  LEAVE THE MUFFIN IN THE PASTRY "PRISON" AND MAKE YOURSELF SOMETHING GOOD, LIKE THESE "PANCAKES" FROM FIREFIGHTER ANGELA WAAGEN.....

ANGELA'S PROTEIN PANCAKES

INGREDIENTS:

1/2 cup DRY OATMEAL
1/2 cup COTTAGE CHEESE
1 EGG
1/2 BANANA
1/4 tsp BAKING POWDER
CINNAMON, to taste

PROCEDURE:
Place all the ingredients in a blender, puree.  

Cook in a skillet as you would pancakes
 

TO HAVE YOUR FIREHOUSE RECIPE CONSIDERED FOR A FEATURE, SEND YOUR NAME, DEPARTMENT, RECIPE AND A QUALITY PICTURE TO FORKANDHOSECO@GMAIL.COM 

STAY SAFE, EAT WELL!

AJ

THROWDOWN THURSDAY - PLANTAIN HASH-BROWNS

TIME TO THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK WE FEATURE A RECIPE FROM JIMMY KEEGS (@JKEEGSDOE) OF CHERRY HILL FIRE DEPARTMENT THAT IS SO SMART AND SIMPLE, YET I HAVE NEVER SEEN IT DONE BEFORE.....

BREAKFAST IS, IN MY OPINION, THE MOST IMPORTANT MEAL OF THE DAY.  AND WHEN YOU ARE LOOKING FOR AN ALTERNATIVE TO POTATOES, THIS RECIPE FOR PLANTAIN HASH-BROWNS IS JUST THE TICKET.....

JIMMY'S PLANTAIN HASH-BROWNS

Served here with an egg white omelet, heck of way to start your day!

Serving sizes vary depending on hash-brown size

INGREDIENTS:
2 GREEN PLANTAINS
GARLIC POWDER
SALT
PEPPER
FAT OF YOUR CHOICE (COCONUT, OLIVE OIL/BUTTER)

PROCEDURE:
Grate the plantains using the largest hole on a grater.  Toss with garlic powder, salt and pepper.  Cook in a skillet over medium heat with oil as you would potato hash-brown.  
 

STAY SAFE, EAT WELL!

To find out more about The Firefighter Throwdown, click here!

THROWDOWN THURSDAY - SWEET POTATO HASH

START YOUR DAY OFF RIGHT BY THROWING DOWN THIS RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! BREAKFAST IS ONE OF THE MOST IMPORTANT MEALS OF THE DAY TO GET YOU FUELED UP NOT ONLY IN THE GYM BUT THE FIREHOUSE AS WELL....FIREFIGHTER ANJA KATRIN KNOWS THIS AND CAME UP WITH THIS SUPER EASY AND DELICIOUS HASH!

SWEET POTATO HASH

FF ANJA KATRIN

SUN VALLEY FIRE DEPT. - SUN VALLEY, IDAHO

INGREDIENTS:
2 PIECES OF BACON
1 SWEET POTATO
1 BUNCH OF SCALLIONS
SALT AND PEPPER TO TASTE

PROCEDURE:
Cook bacon in a cast iron pan until crispy.  While bacon cooks, shred potato and scallion in a food processor ( you can shred the potato on a cheese grater and chop the scallion if no food processor is available ).  Remove bacon and drain on paper towels.  Add potato and scallion mixture to the same pan with a little coconut oil or olive oil.  While potato mixture cooks, cook eggs to your liking.  Crumble and add the bacon back to the pan with the potato.  Top the has mixture with your eggs and a side of avocado.  Enjoy!

THROWDOWN THURSDAY - CANADIAN BACON

TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN.  THIS WEEK'S RECIPE COMES FROM MIKE JUDGE OF THE SANTA FE COUNTY FIRE DEPARTMENT.  WHILE MOST PEOPLE HEAD STRAIGHT TO THE BACON AISLE, MIKE IS FIGURING OUT HOW TO MAKE HIS OWN!  AND WITH SO MANY COMPETITORS FOR THE THROWDOWN COMING FROM CANADA, IT WAS ONLY FITTING TO FEATURE MIKE'S CANADIAN BACON RECIPE.....

"I love bacon, but the goal here was cut the fat, boost the flavor, make a bunch and it is ready to go.  Whole pork loin ($16), trimmed to leave just the necessary fat, cured, then applewood smoked.  84 thick cut servings.  Currently vacuum sealed and in the freezer.  These can be defrosted quickly for a good firehouse breakfast option!" ~ Mike Judge

We covered brining in a previous post here
For the brine:

2 quarts of water
6 tablespoons Morton’s kosher salt
1 tablespoons sodium nitrite (I use DQ Cure #1)
1/2 cup of sugar
5 cloves garlic smashed with the flat side of a knife
2 bay leaves
1 large bunch of sage (optional)
7 or 8 thyme sprigs (optional)
1 lemon halved (optional)

Combine the brine ingredients in a pot and bring it to a simmer, stirring to dissolve the salt and sugar. Remove it from the heat, allow it to cool, then chill it in the refrigerator.
Submerge the pork loin in the brine (or put it all in a large zip top bag) and refrigerate for 72 hours (give or take a few hours depending on your schedule).
Remove the loin from the brine, rinse it, pat it dry, and refrigerate it uncovered for 4 hours or up to a day.

Smoke procedure:

Get your smoker steady between 225-250.  Smoke the loin until their is an internal temperature of 140*, approximately 2 hours.

The brine recipe comes from here on www. Ruhlman.com

THROWDOWN THURSDAY - GRANOLA BAR

TIME TO THROW DOWN ANOTHER GREAT RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN !  THIS WEEK WE FOCUS ON HEALTHIER SNACKING, SO PUT DOWN THE POTATO CHIPS AND GRAB YOURSELF A HOMEMADE GRANOLA BAR.  SO MANY OF THE GRANOLA BARS YOU FIND IN STORES ARE LOADED WITH CRAP, STUFF YOU CAN'T PRONOUNCE OR JUST A STUPID AMOUNT OF SUGAR.  THIS RECIPE FROM THROWDOWN COMPETITOR BRIT HOLMBERG OF THE BRAMPTON FIRE DEPT. IN CANADA WILL SATISFY YOUR CRAVING FOR SOMETHING A CRUNCHY WITH A HINT OF SWEETNESS!

BRIT'S HOMEMADE GRANOLA BAR

Just a side note...Brit didn't measure these ingredients so your results may vary....which is cool because I hate measuring! SHHH Don't tell anyone

INGREDIENTS:
1 CUP DRY OATS
1/2 CUP OF NUTS (your choice)
1/4 CUP CAROB CHIPS
1 TSP. SEA SALT
1 TSP. CHIA SEED
1 TSP. CINNAMON
1/2 CUP COCONUT OIL, MELTED
1/4 CUP HONEY, MELTED

PROCEDURE:
Mix all ingredients together
Spread out on a baking sheet
Place in freezer to harden
Cut into bars 
Devour

MOTHER'S DAY TATER-TOT BREAKFAST CASSEROLE

WE DECIDED TO TREAT THE MOMS IN OUR LIVES TO A NICE BRUNCH AT THE FIREHOUSE.  WORKING AT THE FIREHOUSE HAS NOT STOPPED US FROM CELEBRATING HOLIDAYS, ONE OF MY MOST MEMORABLE MEALS COOKED AT THE FIREHOUSE WAS THANKSGIVING WHEN I MADE A BOURBON ORANGE GLAZED HAM.  FOR THIS BRUNCH I KEPT IT SOMEWHAT SIMPLE SO THAT SOME THINGS COULD BE PREPPED AT HOME SO WE WEREN'T RISKING NOT HAVING ANYTHING IF THE BELLS WENT OFF.....AND SURE ENOUGH THEY DID JUST AS THE CASSEROLE WAS FINISHED COOKING.  BUT THE GREAT THING ABOUT THIS DISH IS IT CAN'T "OVERCOOK", THUS MAKING IT THE PERFECT FIREHOUSE BREAKFAST, BRUNCH OR EVEN DINNER MEAL.  I TOOK A RECIPE AND TWEAKED IT, BECAUSE THATS WHAT I DO....JUST ASK MY WIFE!

TATER-TOT BREAKFAST CASSEROLE

INGREDIENTS:

Served 11, but with other food available

1 LB. LOOSE BREAKFAST SAUSAGE*  If loose is not available, remove from casing
8 OZ. PACKAGE OF BACON
1/2 YELLOW ONION, CHOPPED
2 TBS. REAL MAPLE SYRUP
LARGE PACKAGE FROZEN TOTS
1 CUP SHREDDED CHEDDAR
1 CUP MILK
3 EGGS
A FEW DASHES OF HOT SAUCE, BLACK PEPPER, ONION AND GARLIC POWDER
SMALL HANDFUL PARSLEY, CHOPPED

PROCEDURE:

Preheat oven to 350*

Cook bacon, drain, chop and set aside.  Remove most of the bacon grease, reserve for later uses.  Brown sausage, drain and set aside.  Saute onion in the same pan.  When the onions are soft add maple syrup and cook on low for 5 minutes.  While the onion cooks, in a large bowl mix the eggs and milk with hot sauce and spices.
In an 8x13 deep baking dish, pour in the sausage, onion/maple mixture and 3/4 of the bacon.  Top with half of the cheese.  Pour in the egg/milk mixture.  Top with the tater tots and place in oven uncovered for 25-30 minutes (you can also cover at this point and put in fridge for up to a day if needed) Top with the rest of the cheese and broil till the top is nice and brown.  Top with the rest of the bacon and chopped parsley.  Serve
 

 

BISCUITS AND GRAVY...NEED I SAY MORE?

NO I AM NOT TALKING ABOUT THE RED GRAVY YOU MAY FIND SIMMERING FOR HOURS ON A SUNDAY AFTERNOON, OR THE BROWN KIND LADLED OVER YOUR TURKEY ON THANKSGIVING.  I AM REFERRING TO THE WHITE GRAVY CONSISTING OF SAUSAGE AND BLACK PEPPER, TRADITIONALLY SERVED OVER FLAKY BUTTERY BISCUITS.  THIS SOUTHERN DISH IS PURE COMFORT FOOD...BUT FIREFIGHTER/CHEF MIKE JUDGE OF THE SANTE FE COUNTY FIRE DEPARTMENT ADDS A SOUTHWESTERN TWIST TO HIS VERSION...

This is the beautiful thing about cooking, there are no rules.  Recipes were meant to be poked, shifted, manipulated and tweaked.  Through Fork and Hose Co. I have seen the influence geography has on firehouse cuisine, and it is a wonderful thing.  That is exactly what makes this dish unique with the use of green chiles in this Santa Fe inspired sausage gravy.  Firefighter Mike used garden fresh green chiles in this recipe but recommends the HATCH brand if fresh chiles are not available.  For more on this Santa Fe staple, here are a few words from Mike....

"Every region has their specialties. Most can be grown anywhere in the US, but generally regarded the best comes from that certain region. Peaches, sweet onions, potatoes all have their climates where they thrive. In New Mexico the specialty is unquestionably the green chile. Our most famous export has recently been spotted traveling out throughout the US as more and more cooks are becoming familiar with the famous flavor and more becoming comfortable working with them. Here in New Mexico, chile is as readily available as a bottle of ketchup. Restaurants come and go based on the quality of their chile. It is serious business here. Green chile can have minimal heat, just a warming note while others can be hotter than a hot jalapeño. The best part is, the versatile chile can be added to almost any dish (put on your next cheeseburger, pizza) adding an element of depth of flavor that is unique. Chile is harvested, then flame roasted to give it that extra flavor, or it is allowed to ripe into a deep red color, then dried and crushed into a powder, which is where red chile comes from. Look for some small yellow cans in the Hispanic isle at the grocery store, it will probably be from Hatch, NM and will be listed as hot or mild diced green chile. Pick one up and try it out! The green chile in this dish should add a little heat and some extra flavor to a very stout breakfast. We make this when we have a big day ahead of us and lunch might be uncertain." - Firefighter Mike Judge - Santa Fe County F.D.

BISCUITS AND GREEN CHILE GRAVY

INGREDIENTS:
GRAVY
1 LB. BREAKFAST SAUSAGE
GREEN CHILE - NEW MEXICO, FLAME ROASTED, HOT OR MILD, 8oz. OR MORE TO YOUR LIKING
3 CUPS MILK
1/3 CUP ALL-PURPOSE FLOUR
2 CLOVES OF GARLIC

BISCUITS, HOMEMADE OR CANNED 
BLACK PEPPER
EGGS

PROCEDURE:

In a large pan, add sausage and brown over medium heat. When sausage is mostly browned add garlic and green chile.  Allow to warm for a couple minutes integrating with sausage.

Sprinkle the flour evenly around the sausage. It will become pretty gummy, lower the heat and allow to cook for a minute to get the rawness out of the flour.

Add the milk and increase the heat. Bring the mixture up to a simmer and allow to simmer for a few minutes. If the mixture isn’t quite coming together, or for a thicker gravy, add two tablespoons of flour to 3 tablespoons of cold milk and mix well before pouring into the mixture. Remember, it will thicken up once it comes off the heat.

Finish with black pepper, then serve on biscuits with eggs cooked to your liking. I prefer a basted egg, in the last photo the probie made scrambled eggs - not our favorite. 
 

THE FINISHED PRODUCT...A DISH THAT WAS ORIGINALLY DESIGNED BY NECESSITY USING CHEAP INGREDIENTS TO FEED SAWMILL WORKERS, NOW TRANSFORMED INTO SOMETHING THAT CAN SATISFY THE HUNGRIEST FIREFIGHTER

THE PROBIE MADE SCRAMBLED EGGS......UNACCEPTABLE.  THIS DISH NEEDS A NICE RUNNY YOLK SO THAT IT CAN MELD INTO THE GRAVY, TAKING IT TO ANOTHER LEVEL OF FLAVOR AND DELICIOUSNESS.  PLEASE, GIVE THE RUNNY EGG A CHANCE!

THROWDOWN THURSDAY - SWEET PO-TATOR TOT CASSEROLE

TIME FOR THROWDOWN THURSDAY WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN, WHEN WE FEATURE HEALTHY RECIPES FOR THE FIREHOUSE.  THIS RECIPE FOR POTATO CASSEROLE IS FROM EWA OF 555 FITNESS.  THIS DISH PROVES THAT YOU DON'T NEED TO SACRIFICE FLAVOR FOR NUTRITION.  SUBSTITUTING HEALTHIER INGREDIENTS RESULTS IN A NUTRITIOUS AND DELICIOUS MEAL THAT IS SURE TO SATISFY THE CREW.

LOADED SWEET PO-TATOR TOT CASSEROLE

1 PACKAGE OF ALEXIA SWEET POTATO PUFFS/TATOR TOTS
2-3 TBSP DINOSAUR BBQ CAJUN FOREPLAY (OR YOUR FAVORITE SPICE RUB)
3/4 CUP FAT FREE CHEDDAR CHEESE
1/4 LB 99% GROUND TURKEY, BROWNED
3-4 PIECES OF COOKED BACON, CHOPPED (45% LOWER SODIUM, 33% LESS FAT)

**serves 2 safely.... but why not make extra to have as dessert, or add a fried egg and eat again for breakfast


1. Preheat Oven and once heated, place frozen tator tots in according to directions. I added the Cajun Foreplay Rub into the package, shook it around to coat the tots and then placed the tator tots on a baking sheet (***remove these with a several minutes left so you can place them back in to finish cooking later without burning them or making them too crispy)

2. Fry Bacon in Cast Iron Skillet (or your favorite pan). Drain excess fat but leave a little in the bottom of the skillet to place the tator tots in. Set bacon aside

3. Brown Ground Turkey and drain excess liquid/fat.

4. Once everything is cooked, placed the tator tots in the skillet, add the turkey, cheese, and top with bacon pieces. Place back in oven to finish melting/browning.

5. Remove, LET COOL (unless you like HOT cheesy lava sticking to the roof of your mouth while simultaneously incinerating your tongue's taste buds and placing them OOS so you can't enjoy your dinner), and ENJOY!!! If you'd like, you can also add Meat Hot Sauce, Frank's Red Hot, Sour Cream, Salsa or Scallions.

 The entire skillet/dinner (as written) is 1,039 calories with 35 g of Fat, 100g Carb and 81g Protein

ENGINE 2 DIET'S "MIGAS ESPECIALES"

MIGAS IS A WORD DERIVED FROM THE SPANISH WORD FOR CRUMBLES.  IT IS A DISH TRADITIONALLY MADE USING EGGS, SAUSAGE, CHEESE, SALSA AND TORTILLAS.  TRY THIS PLANT-STRONG VERSION FROM OUR FRIENDS AT ENGINE 2 DIET TO SPICE UP YOUR MORNING BREAKFAST!

Serves 3

1 ONION, CHOPPED
8 OZ. MUSHROOM, SLICED
2 TOMATOES, CHOPPED
1 LB. FIRM TOFU, DRAINED, PRESSED WITH A CLOTH, AND MASHED
1 TSP. TURMERIC
3 CORN TORTILLAS, CUT INTO 1 INCH SQUARES
1 CAN FAT-FREE VEGETARIAN REFRIED BEANS, WARMED IN NON-STICK SKILLET
SALSA
CORN TORTILLAS (USE AS TOAST OR A TACO)

Sauté onion in non-stick skillet on medium heat with a little water or low sodium vegetable broth for 3 minutes or until translucent.

Add mushrooms and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away.

Add tofu, turmeric, and tortillas squares. Cook for a few minutes, or until mixture is warmed through.

Place a generous spoonful of migas on a plate and top with salsa. Or, serve in corn tortillas for breakfast tacos!

Throwdown Thursday - PROTEIN EGG "CUPCAKES"

Every Thursday we feature a recipe or tip for our friends at  The Firefighter Throwdown  .  This week we have a recipe that is perfect for those who don't have time to make a breakfast every morning.  These are Protein Cupcakes from Ewa of 555 Fitness , another good friend of ours!

Pre-heat oven to 350*

Grease a muffin pan with coconut oil, butter or ghee

Mix together egg whites or whole scrambled eggs

Add anything you would like such as spinach, mushroom, bacon, sausage, sweet potato, tomato, etc. to the egg mixture.

Fill the muffin tin with the egg mix and bake for 20-25 minutes till the eggs have set

And there you go! An easy breakfast you can re-heat right in the microwave!

Also, if you are going to the Throwdown be on the lookout for the 555 Fitness crew!