Firehouse Recipes


As a new probationary firefighter, it’s ridiculous not to be prepared to cook your first year on the job.  If you’re clueless in the kitchen, here are some Cordelia donated recipes you can use here, or take with your to other departments (assuming  you don’t die from your own cooking first).

Submit your own recipes below.

Hungry Firefighters Chili

Submitted by Engineer Jason Newton

The goodness of Newton’s chili in your belly.

Nutritional facts per serving: Calories: 225  Protein: 17g  Carbohydrates: 26g  Fat: 7g  Saturated fat: 2g  Cholesterol:  28g  Sodium: 615 mg  Fiber: 4g  26% calories from fat.

Serves: 8 firefighters


  • 1 1/2 lb ground turkey
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 fresh hot peppers (jalapeno, habanero, ect…), seeded and chopped
  • 4 cloves garlic, minced
  • 2 15oz cans red kidney beans, drained
  • 2 16oz cans chopped tomatoes, undrained
  • 1 15oz can tomato sauce
  • 1 tsp dried basil
  • 3 tbsp chili powder, or to taste
  • 2 tsp crushed hot red pepper flakes, or to taste
  • 3 tablespoons hot red pepper sauce
  • 1 tsp black pepper


  1. Combine the turkey, onion, green pepper, hot peppers and garlic in a large saucepan over medium-high heat and cook for about 5 minute, until the turkey is browned.
  2. Drain off the excess liquid.  Add the kidneys, tomatoes with their juice, tomato sauce, basil, chili powder, red pepper flakes, red pepper sauce, and black pepper.
  3. Stir, cover and simmer for 20 minutes over low heat.  Serve hot.

Sauberman Stew

Submitted by Engineer Joshua Sauberman

This awesome stew is chock full of goodness, plus it’s Paleo, super-low-fat, low-sodium, crazy healthy, hearty and good for you.  Also, it’s super flexible in terms of ingredients so feel free to play around with variations, and best of all, it’s easy to make!

Get that Sauberman stew in you!

Get that Sauberman stew in you!

Serves: 4 firefighters


  • 1 lbs – ground turkey (beef works too)
  • 32 ounces min of a heart pasta sauce
  • 1 large yellow or white onion
  • 1 lb fresh or frozen spinach
  • 1 can kidney beans
  • 1 can black beans
  • 2 bell peppers (I prefer red, orange or yellow)
  • Anything else you want… corn, peas… whatever


  1. Chop up the onion into 1 inch squares (approximately – don’t pull out the ruler) and throw them into a large pot with about 2 tablespoons of olive oil.  On high heat, stir them continuously until they cook down.  *You can just soften them up or go as far as caramelizing them.  That’s up to your taste preference.
  2. Cut the bell peppers up into bit size pieces and throw them in with the onions.  Cook them down a bit too.
  3. The turkey meat options:
    1. Cook it separately and drain the juices and fat
    2. Just throw it in the pot and cook it with everything
  4. Add the sauce and spinach and cook until the sauce is boiling (this is particularly important if you didn’t cook the meat separately).  Let it boil for 5-10 minutes.
  5. Drain and rinse both cans of beans and add to the pot along with your own additions.

At this point, you’re ready to serve.  If you just got back from a 6-alarm veg fire, you might want to serve this over a bed of brown rice or with homemade garlic bread on the side.


submitted by Company Officer, Ramon Villanueva

MMMmmm, Villanueva...

Villanueva Jambalaya Ramonalaya

Easy Jumbalaya


  • 4 Chicken Breast and/or thighs
  • 1 pack of Evergood hotlinks or sausage of your choice
  • 2 Jars of Pace Picante Salsa
  • (Optional)1 package of peeled Shrimp
  • lemon Pepper seasoning
  • White rice


  1. Season chicken breast with lemon pepper
  2. Sear each side and slice each breast
  3. Slice hotlink into desired bite size
  4. Add Pace Picante salsa to Chicken/Hotlink and bring to a boil for 5 minutes(keep Covered)
  5. Uncover and Lower Heat
  6. Bring to a simmer for 15-20 min( Stir Occasionally and add shrimp after 10 minutes)
  7. Put over Rice and EAT!!!!

Chorizo Burger

submitted by Company Officer, Jason Reeves

Cookin' with Engineer Reeves!

Reevzo Chorizo

A spicy Lettuce wrapped Mexican Turkey burger. I have used healthier options, but make substitutions as desired.

makes 6-8 patties


  • 1- 20 oz package ground turkey meat (or beef)
  • 1- package soy chorizo
  • 1-2 onions (red or yellow)
  • 1- bunch of cilantro
  • 1- package of sliced pepper jack cheese
  • 1- jalapeno
  • – Spicy Montreal steak seasoning
  • – salsa
  • 2-3- avocados
  • 1-2 heads of iceberg lettuce (or substitute buns instead of wraps)
  • – olive oil


  1. Mix meat, chorizo, 1/2 chopped onion, 3/4 of chopped cilantro, jalapeno, and season with spicy Montreal steak seasoning as desired and form patties. (can add 1 egg to use as binding agent, optional)
  2. Use olive oil to grease pan and pan fry patties. Cover with lid on pan to keep in heat/moisture. Cook thoroughly on each side. Add cheese towards end.
  3. Caramelize remaining onions in different pan with little bit of olive oil.
  4. Remove leafs of lettuce from head to create wraps. Slice avocados for topping.
  5. Place finished burgers in lettuce wraps and top with caramelized onions, sliced avocados, remaining 1/4 chopped cilantro, and salsa of choice.

Browned beef stew

submitted by Company Officer, Jason Newton

Stew.  It’s beef and it’s brown.


  • 1 lb cubed beef stew meat
  • ½ cup flour
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup vegetable oil
  • ½ onion, finely chopped
  • 3 ½ cups beef broth
  • 3 celery sticks, chopped
  • 2 medium potatoes, diced
  • 2 carrots diced
  • 1 onion, diced
  • 1 TBSP dried parsley
  • 1 pinch thyme


  1. Put flour, salt and pepper in a large Ziploc bag.
  2. Heat oil over medium heat in a pan
  3. Place meat in bag with the flour and shake until well coated.
  4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from bag and the finely chopped onion.
  5. Stir until well browned.
  6. Mix the meat and the remaining ingredients in a crock pot.
  7. Set crock pot on high for 2 hours or until potatoes are tender.

Spaghetti with turkey meatballs

Submitted by Engineer Jason Newton

Nutrition facts per serving: Calories: 413  Protein 25g  Carbohydrates: 58g  Fat: 9g  Saturated fat: 2g  Cholesterol: 52 mg  Sodium 584 mg  Fiber: 5g  20% calories from fat.

Serves: 8 firefighters


  • 1/2 cup bread crumbs
  • 1/4 cup skim milk
  • 2 large eggs
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1 tsp parsley
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 lb ground turkey
  • 1 lb spaghetti
  • 2 24-oz cans tomato sauce
  • 1 tsp red pepper flakes
  • 1/4 cup cooking white wine


  1. Preheat the oven to 350 F.  Lightly spray a baking sheet with nonstick cooking spray.
  2. In a medium bowl, soak the bread crumbs in the milk for 5 minutes.  Stir in the eggs, onion, garlic, basil, parsley, oregano, salt, and pepper. Add the ground turkey and mix well.
  3. Shape the mixture onto 24 meatballs and place them on the baking sheet.  Bake for about 12 minutes and then turn them over and bake for another 12 minutes or until the meatballs are firm and lightly browned.
  4. Meanwhile, bring a large pot of salted pot of water to a boil.  Add pasta and cook to taste, following the package directions.  While the pasta is cooking heat the pasta sauce with the red pepper flakes and white wine until hot.  You may add more garlic, basil, parsley, oregano, salt and pepper to the sauce to your liking.
  5. Mix on a plate and serve!

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