Monday, April 20, 2009

Station Five Heats Up The Kitchen: Captain Sean Tanner Dishes On The Boys’ Tasty Delights

CONTEST TODAY!!! One Lucky Commenting Bella wins a copy of Jo Davis' "Under Fire," courtesy of Signet Eclipse! Manda, you're last Monday's FS5 UF winner! 2nd Cntst Below...
From Michelle:
Each Mon. through 5.4, a different Station 5 dude visits RBTB to get up close/personal with U -- and gives you a chance to score a copy of Jo's wicked fine May 5 release, "Under Fire." FS5's resident Mr. Dark n' Broody's in today for Jo. When he finally lets go, he's gonna do love big n' bad n' -- a girl can only hope -- remarkably rough. Please welcome Sean Tanner with your warmest, "Please, let me kiss/make you better!" Bella Buongiorno...
From Captain Sean Tanner: When I spoke with Jo and she told me Michelle and the Bellas might like to know how my boys create orgasmic sighs in the kitchen, I’ll admit I laughed. The woman does have a dirty little mind. Then she explained, and well, I was skeptical. Paula Dean we’re not. But then I figured, what the hell.

It’s true. Firefighters are great in the kitchen. We wield a mean spatula—well, except for Tommy. (Sorry, kid.) He’s learning. Anyway, it’s not some amazing phenomenon, it’s a matter of necessity. We work hard and we need lots of fuel. If we don’t eat well, a twenty-four hour shift can get really, really long. A tired, hungry, cranky firefighter is useless to everyone, especially to the next victim that will need our help.

So, we shop together for our groceries. Have you ever seen a fire engine parked at the grocery store? That’s us. Give us a wave when you see us inside, buying our grub. Making sure we’re fit, fed, and happy so we’ll be at our best the next time you call on us.

Most everyone likes to eat, my team in particular. Carbs? No problem. We get plenty of exercise and burn off what we consume. We love food, period. In the spirit of tantalizing your taste buds, here are three of Station Five’s all-time favorite dishes:

Tommy’s Big Hot Weenie Wraps
(Ok, not really. But the kid wanted to contribute and we didn’t want to hurt his feelings).

1 package weenies
1 can crescent rolls

Directions:
Preheat oven to 350°. Open package and eat 2 weenies, ‘cause there’s 10 weenies and only 8 crescent rolls. (how dumb is that?) Open can of crescent rolls and separate dough into 8 triangles. Roll up weenies inside the crescent rolls, starting with the pointy end. Place on cookie sheet and bake for 8-10 minutes. Remove and chow down.

Six-Pack’s Chicken Lasagna Alfredo Roll-Ups
1 chicken, cooked, boned, and shredded
1 package lasagna noodles (12 ct.)
1 cup mozzarella cheese
½ cup parmesan cheese
32 oz. container ricotta cheese
1 egg
1 tsp basil
1 tsp oregano
Garlic, to taste

For Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
(*double if you prefer more sauce)

Directions:
Preheat oven to 375°. Cook chicken, bone and shred, then set aside. Boil lasagna noodles according to directions on package and drain; set aside. To make Alfredo sauce, melt butter in non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Add milk gradually, whisking to stir out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desires consistency.
Next, In medium bowl, combine parmesan, ricotta, egg, basil, and oregano. Lay lasagna noodles flat and spread each with ricotta mixture. Next, spread shredded chicken over the ricotta mixture, then roll each lasagna noodle into a pinwheel. Place each pinwheel flat in a 9x13 dish, then top with Alfredo sauce and mozzarella . Cover with foil and bake for 40-50 minutes or until bubbly. Serve with salad and garlic bread. Feeds 4-6 people.

Julian’s Easy Stroganoff (no pun intended…)
2 lbs stew meat, diced
1 can each cream of chicken, cream of mushroom, and cream of celery soup

Turn crock pot on low setting. Dump the 3 cans of soup into crock pot and stir together. Next, dump diced stew meat into pot, stir in with soup, and cook all day, stirring occasionally. (approx. 8 hours, while the aroma drives you crazy). Serve over rice or noodles and enjoy! **Note: Do NOT add water. Trust me. Juices from the meat will combine with soup to make a savory stroganoff sauce of just the right consistency.

So, ladies, that’s some of our tasty treats. Do you have a mouth-watering recipe you’d like to share? Inquiring firefighters want to know. Or maybe you have a question you’d like to ask me, Sean, or Jo? Bring it.
***
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***
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Authors: Wanna be a FOB? Link RBTB from your site/blog and send me your url @ mbuonfiglio@rbthebook.com. I'll link you up on the Friends of Bellas page!

92 comments:

Playground Monitor said...

Well gosh darnit, I'm away from home at my mother's house and don't have access to my fave recipes. I do have a yummy vegetable beef soup crock pot recipe I know by heart.

1 lb. stew meat in small pieces
1 large can diced tomatoes
1 pkg frozen mixed vegetables
1 medium onion chopped
1-2 potatoes cut in cubes
Put all in a crock pot along with a can of water (use tomato can).
Season with salt, pepper and a dash or Worcestershire sauce.
Add a handful of rice.
Cook at least 12-15 hours on slow.

You can make this thicker by adding a bit more rice or thinner by adding more water.

Great served with a thick slice of homemade beer bread.

Thoroughly mix together 3 cups self-rising flour, 3 tablespoons of sugar and 1 bottle of dark beer. Pour into a greased loaf pan and bake at 375 for about an hour or until done. The darker the beer, the better the bread.

Eat up, boys, and enjoy!

Marilyn

Sean Tanner said...

Good morning, ladies. Where are those bright, smiling faces? Ready to cook yet?

Ok, maybe one more cup of coffee first...

Michelle Buonfiglio said...

Buongiorno, Bellas, and welcome, Sean! I think I speak for most of the Bellas, Sean, when I say that Tommy, Howard and Julian are 3 of our fave FS5 dishes in and of themselves. But it's very cool you've brought the goods, especially those roll-ups. Many of us wondered about those lasagne roll=ups after Howard fed em to Kat that date night. Or maybe he never shared that info w/ you.

You know, there's just something very hot about a guy who feeds a woman. It's kind of a relief, too, when he just takes over in the kitchen. So, does that mean most firefighters are nurturning guys? Or do they kind of leave that at the office?

Sean Tanner said...

Hello, Playground,
Wow, that stew looks good! we're all about easy at the station. Well, some of us are. :) Hey, I think even Tommy can learn this one.

Michelle Buonfiglio said...

Hi, Sean! I'm kind of trying not to giggle. You don't seem like you'd appreciate that. So I'm doing it on the inside. Actually, hot, big n' broody guys like you usually scare me. But you don't seem all that scary, so I appreciate that. maybe it's the 'Kiss the Cook" apron you're wearing.

Sean Tanner said...

Good morning, Michelle!
Thanks for having me here with Jo. She said I need to loosen up and have some fun, and I think she's right. This is a great way to start.

Now, I'm not one of your favorites dishes? I'm wounded. Kidding! Yeah, those chick alfredo lasagne rolls kick booty, but they're definitely for a day when you're tossing aside your diet!

We love to cook, escpecially for our women. I think they're impressed, for the most part, that we're so self-sufficient. Firefighters *are* nurturing as a group on the whole, and we're the first to admit it. We're family guys, and we bring that to work. It's not something we turn off, unlike some jobs. It's in the nature of what we do to take care of people, especially each other.

Sean Tanner said...

Oh, I don't know, Michelle. It's what's behind the apron that can be a little scary... :)

Jo Davis said...

Good morning Michelle, Bellas, and Sean! You all beat me here! Firefighters might be early risers, but this author had a hard time getting up this morning...

Stayed up way too late reading the first book of the Dresden files series, Storm Front! OMG!! Why did I not know how awesome this was? Harry Dresden is to DIE for!!! (whew, fanning myself)

Anyhooo, it's great to be back! PM, I love that stew recipe. I'm going to try that for my family when I get back from the RT conference in Orlando. (leaving tomorrow!)

Michelle, I'd give quite a bit to see our Sean in JUST an apron. And a big ole smile! :)

Playground Monitor said...

I'll buy the apron! I have some birthday money left over and it'd be a privilege to use it for such a worthy cause.

amy*skf said...

Sean, right in the middle of my comment I had a premature computer shut-down. Windows update...grrr.

I'm okay. Love the recipes--I'm going to add them to my repertoire (iit probably shouldn't be called a repertoire, more like a shuffle ball change)

Whenever I make lasagne, I roll and extra noodle with riccotta cheese and dip it in the red sauce--a cook's snack.

You intrigue me Sean. I want to ask you so many things, and yet I don't want to invade your privacy--I just know you have so many layers.

David B. said...

Yet another guy visiting.... Okay, has RBTB become a frat house?
Sean, nice to meet you. Glad that you are joining the group today.

My only comment is a general one about men and cooking. Is it me, or is it true that the vast majority of men actually do a significant part of the cooking nowadays for their families (not the majority of meals, but still a goodly chunk of them). It seems to me that cooking for the familiy has become a significantly more shared responsibility than in decades past.
Not trying to create any convroversy here, just making an observation based upon what I see from familiy and friends. Or am I wrong?

MPG

Michelle Buonfiglio said...

Hi Male Perspective Guy! Is it me, or, lately, do I get to see you more here than I do at home? And, in that vein, we do tend to eat out more often while you're traveling. so, at least in our home, men take on their share of the cooking responsibility. Is that redundant? BTW, nobody makes better chicken cutlets than you (but we won't tell your mom, the self-proclaimed Cutlet Queen, I said so...)

amy*skf said...

Dave, I think you're right. So many times in our household my husband is home before I am, so he either does the whole dinner or prepares what I've planned.

I used to think, gee, I have so much more free time than he does, I should be doing dinner--but now, he's down to 4 days a week and I'm working 5, not to mention the myriad of school volunteering and sports related outings.

What I'm trying to say is, I used to feel guilty if he cooked and now I don't.

amy*skf said...

Chicken cutlet, mmhm, nothing like pounded meat.

Jo Davis said...

Hi Amy! Oooh, I despise that auto update thing, too! Double grr for you. Anyway, your lasagna snack sounds yummy!

Let's see if we can get Sean to speak up a little about himself. Come on, big guy. Give the Bellas and readers a little of your background. Please?

Jo Davis said...

Hi David!
I think more men are cooking nowadays. Especially since both partners are so busy. (my opinion) My dad does most of the cooking at my parents' house, and he's fantastic! He wanted to be a chef, but life didn't work out that way.

At my house, my dh loves to grill. I do the inside cooking, though. He's never even opened a recipe book!

Michelle Buonfiglio said...

You di'n't really just write that amy.

Sean Tanner said...

Hello, Amy and David. Great to meet you! Amy, I agree with you and Jo. Couples are so busy these days, and families have to eat. That means whoever is most free that day has to take care of it.

Gone are the days when the woman is *expected* to take care of the meal on top of everything else she did that day. My late wife would've clobbered me for even suggesting kitchen duty was "her" job! But I think most firefighters' wives/families don't need to worry about us being able to jump in there and do it.

Sean Tanner said...

Amy, you bad girl. I know a guy on my team who's ears are perking up right now, and he's grinning in your direction...

Julie in Ohio said...

Good morning, Sean, Jo and Bellas all!!!!

I know I'm late to the part but I just read 'Trial by Fire' yesterday and let me just say that, Sean my man, you are something else. I'm eagerly awaiting the fire that gets lit for you. Until that happens I want you to know that if you need a shoulder to cry on, I've got sturdy ones. Or if you're the keep it all inside type, that's fine. I'm sure we can come up with something else to relieve your tension. ;o)

Sean, how are you with baking?? I'm not much for chili but some chocolate chip cookies would really hit the spot.

I'll have to hit the archives to see if I can come up with a recipe. Several nights a week, I subscribe to the 'Michelle's night to cook' way of fixing dinner but I'm sure I can come up with something.

Sean Tanner said...

Ok, Jo. Here goes...

I spent a few years in the military, then applied to become a firefighter after I left the service. (you get bonus points on application for being former military) I met Howard Paxton in the fire academy and we became best friends. We were assigned to Station Five together and we've been there for 17 years, working our way up. Those guys are my life now, and I wouldn't be here without them, still surviving after a terrible tragedy that happened last year.

I'm doing ok now. So, let's cheer up. I'd much rather talk about Amy's pounded meat. (Hey, that didn't come out right...)

Michelle Buonfiglio said...

Jules!!! Sure, show up and jump all 'I'll help you heal, Sean and, btw, how'd you like my cookies.' sheesh.

For those that don't have our cookbook, Julie, I'll share our fave recipe:

-Drive to McDonalds.
-Activate denial necessary to feed offered foodstuffs to children in need of nutrition.
-Buy food.
-Eat french fries on drive home while enjoying icy cold Coke, the Elixir of Life and liquid courage necessary to get through the next couple hours w/ family.
-Feed kids at table.
-Activate denial necessary to add packaging to landfill.
-Begin inner debate over whether tomorrow night's dinner will be from Burger King or KFC.

Michelle Buonfiglio said...

Play, you are such a giver! So generous of you to offer that to give the rest of us that treat.

And I can't get over you actually know a recipe by heart. I literally look up the recipe for boiled eggs every year at Easter when coloring time comes. I'm really intrigued by the beer bread, too, and want to try it. I like crock cooking, and make a mean pork roast w/saurkraut. Is that tmi? It feels like tmi.

Sean Tanner said...

Hello, Julie. I appreciate the offer--I strong shoulder to lean on is always a good thing. I do have lots of tension to work out, especially dealing with the goofballs at the station... :)

I love chocolate chip cookies. Warm and chewy from the oven. Oh, man. And chili, too. I've got a recipe somewhere for a white chicken chili that's out of this world.

chris k said...

Now I know where I went wrong - I should have married a fireman!! - My hubby's cooking skills start and stop at fried egg sandwiches- lol.


I loved reading Trial by Fire and can hardly wait for the rest of the books - It was a great plus to see our fire chief here this morning - his story is the one I'm most anxious to read - sigh.


Today I'm heading off to the grocery store so I can try out the stroganoff recipe - sounds all too easy - and it'll be fun thinking of Sean while it cooks!!


Thanks for stopping by and sharing

Chris k

Michelle Buonfiglio said...

Sean, I think we grieve for you and your loss. And you really humanize your wife for us when you tell us a little bit about her, like her never assuming kitchen duty was hers. :) But you know, as 'liberated' as I might feel, I know i went into marriage feeling guilty if I asked for help in the kitchen, etc. I knew the work was supposed to be shared, but was brought up by an 'old-fashioned' mother. ah, well.

Julie in Ohio said...

Michelle, that is so sweet of you to give out our fav recipe. I think it's important for everyone to know there are options out there that don't include sliced fingers and burned knuckles. =oD


I've remembered a family fav. My mom makes the best but anyone (even Tommy) can make it. There aren't any portion amounts because it's made entirely to taste depending on how many hungry mouths are around.


Frankie Noodles

Brown chopped hotdogs and onion together. (I will also add a clove of garlic but only when I'm channeling my inner Julia Child. It's completely optional.)

Boil egg noodles.

Combine cooked noodles and hotdogs.
Put in 2 squirts of ketchup and a dash of fav BBQ sauce.

Stir it all together for a yummy treat.

Jo Davis said...

Hi Chris! I hear you on the dh's cooking skills. :)

Believe me, I'm anxious for Sean's story as well! I'll have it turned in by December of this year, right after I finish Tommy's story. yay!

You'll love the stroganoff recipe--it's SO easy. Thanks for stopping by!

Marilyn said...

Hey Cap, that cookbook looks pretty great, I'll have to check it out. Here's a meatloaf for a large group:

Meat Loaf for a Large Group
Ingredients
2 loaves day-old white bread, crusts removed
10 pounds ground beef
2 medium onions, finely chopped
8 whole eggs
2 tablespoons minced fresh thyme leaves
1 cup whole milk
Salt and pepper
About 3 cups ketchup, or more if desired
Directions
Preheat oven 350 degrees F.

3 (9-by 5-inch) loaf pans with Pam and set aside.

Make bread crumbs by placing the bread in the work bowl of a food processor and processing until finely ground. Transfer crumbs to a large bowl. Add all ingredients, except ketchup, to the bowl; mix until just combined. Divide and shape the meat mixture into loaves in the prepared pans.

Spread a layer of ketchup over top to cover the meat loaf. Bake for 1 hour and 30 minutes, or until completely cooked through.

Remove from heat and let meatloaf cool for 15 minutes before slicing. Serve warm.

Jo Davis said...

Michelle, meant to say I luv your Micky D's plan... :) Some weeks are like that, like this week with me leaving for RT and dh being in charge of the menu!!

Julie, my mom used to make BBQ weenies that were like yours, but without the noodles. I'll have to try that-- sounds great!

Michelle Buonfiglio said...

Hi, Chris k! I think we all wish we'd married firefighters for one reason or another. You know what I mean, MPG... And I TOTALLY agree w/your "sigh" on Sean's book, Chris. :)

Jo Davis said...

Julie, thank you for reading TBF, by the way! I hope you enjoyed Howard's story. :)

Michelle Buonfiglio said...

Jo, it seems really in bad taste to ask this of Sean, but I notice he just headed out to grab some breakfast. We're all hoping he's gonna be able to get his head together and get healthy again. Not that he'll ever be able to get over losing his wife and kids. But he's such a great guy; he deserves to have some good in his life again. What kind of good can he look forward to?

Sean Tanner said...

Thanks, Michelle. My wife was a pistol--she set me straight from the beginning about any leftover, old-fashioned notions I might've had (not that I had any, really!) about what a woman's role was supposed to be.

Jo Davis said...

Hey, Marilyn! Wow, that meat loaf recipe is for a big group! Our guys and my family will love that one when we have lots of hungry folks. :) Thanks for sharing!

Michelle Buonfiglio said...

Annnddd on the heels of that, my father-in-law's famous recipe for bean dip a' la Continental Restaurant in Saugus, MA:

2 c red kidney beans washed/drained
1 med onion ground
1/4 c catsup
1/4 c mayo
1 dash dry mustard
1 dash worcestershire sauce
1 t white horseradish
1 clove garlic, crushed
1/4 c sweet relish
salt, pepper, paprika, tobasco to taste

Mix, chill and serve cold w/ritz or similar crackers.

Michelle Buonfiglio said...

Jo, Marilyn's had a crew o mens round her place to feed on a fairly regular basis. :)

Stacy~ said...

Morning Bellas! And hello there Sean. I cannot wait to get to know you better. I hope you realize your team thinks very highly of you and want to be there to take care of you when you need it. Losing your loved ones - I can't begin to imagine the pain you've suffered. Thank God you have such an amazing support system with the other guys, and lady, of station 5.

My favorite recipe that I think would be perfect for the firehouse is a very simple taco dip that's always a big hit:

- 1 8-oz can of Hormel chili, no beans
-1 pkg of softened cream cheese
-2 to 3 cups of shredded cheddar cheese

Layer bottom of glass pie plate with cream cheese. Spread chili on top. Sprinkle with cheese and nuke for 3 minutes in the micro. Serves up best with el Ranchero tortilla chips. Eat fast because it won't last long.

Jo Davis said...

Oh, yes, he's slipped out. He won't mind my telling, so.. I'll share with the Bellas that Sean's wife, teenaged son, and little daughter were killed in a car accident over a year ago. Sean and his B-shift unit were called to the scene, and he didn't know until he arrived that it was his family. The man has been, and is going through, hell.

Things will get way worse before they get better--but his life will turn around! He's a great guy who deserves to love again, and he will.

There's a woman who's loved him forever, and he doesn't even know she exists, outside of being a teammate and being her captain...

amy*skf said...

Chris k--we all feel the same: We should have married a firefighter!

Sean--I'm smiling right back (I'm a wicked flirt)

Michelle--the bean dip sounds /great--and I witnessed the looking up of the boiled eggs recipe by Michelle--swear.

Julie! My mom passed on a recipe sort of like that, it's when you have nothing in the house for dinner:

Eggie Noodles
Spaghetti noodles (left over are the best--a little drier)

1-2 eggs (depending on the amount of noodles you have) whisked in large bowl. Add garlic, salt and pepper (minced garlic best)

add noodles to egg mixture--mix well

preheat large frying pan (cast iron best) with 1 Tbsp butter and 1Tbsp olive oil (or more, depending on your grease needs)

Add noodles to pan and cook thoroughly--constantly stirring and turning.

Done.

It's my all time favorite comfort food. And picky kids love it.

Jo Davis said...

Hi Stacy! Always great to see you. :) Your taco dip sounds great! We love chips and dip at our house.

Michelle, your FIL's bean dip sounds fab, too!

amy*skf said...

My comment posted right after Jo's--didn't mean to sound so flip--hadn't seen Jo's.

He has so far to go--luckily he does have good friends.

Stacy~ said...

Jules, sweetie! Always wonderful to see you :) So glad you could drop by. Miss you bunches.

MPG, I think husbands/boyfriends pitching in with the cooking is a great thing. My mom always said my dad was a better cook than her, though he stopped cooking once me and my 2 brothers got older, so I can't vouch for his cooking. But I think it would have been wonderful for my brothers to learn some domestic skills. Instead, my mother (aka the enabler) would actually cook their favorite dishes and deliver them to my brothers at their jobs when they were 18-19 yrs old. That ingrains expectation, BAD expectations, in males, I believe. So mom, if you're out there, you just made life a heck of a lot harder for the women my brothers (ever) marry - poor them LOL.

Anonymous said...

Here's another good easy meat dish

Place 1 round steak in a glass baking dish and pour over it 1 can of Campbell's Golden Mushroom soup and 1 can Campbell's Onion Soup. Add 1/2 can water.
Bake at 350 degrees until meat is tender and serve over rice.

Enjoyed reading the commnets and the book has now been added to my TBR list
JOYE
JWIsley AT aol.com

Suzanne Welsh said...

Good morning, Michelle, Bellas, Jo and Sean! Just crawling out of my coffin for the day...sigh, dang night shift.

Sean the whole Tommy's wrapped weenie thing has me in stitches! Nice way to start the day!

Is there any particular day y'all are out shopping for the station, in case, you know, I just happen to need to get a few things?

Recipes, huh? Hmmm...

Suz's pork roast....

-Slice one whole onion and layer the bottom of a roasting pan.
-lay two pork tenderloins on top
-salt and pepper
-slice second whole onion and lay on top of roast
-cover with foil and roast in 325 degree oven for abou 4 hours...or until thermometer reads 150 degrees.
-remove from oven and pan to platter, cover tightly with foil. (meat continues to cook in this fashion).
-make gravy from drippings

Serve with mashed potatoes, cooked apples and some kind of green veggie

LeeAnn said...

Good Morning Everyone!
My Mom does most of the cooking but my dad does almost all of the grilling. I’m slowly spreading my wings and trying new things. I steal most of my fav recipes from Rach on her blog. They are always so good! But I have always loved to bake. I’ll have to post later my Nana’s coffee cake recipe. It’s so yummy and is really moist.

The other thing I love to make and am not really sure why is meatloaf. It’s the Betty Crocker recipe but instead of bread crumbs I use oatmeal.

1 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3/4 cup quick-cooking oats
1 small onion, chopped (1/4 cup)


1. Heat oven to 350°F.

2. Mix all ingredients. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches.

3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

I love to serve it with mashed potatoes and brown gravy. I also normally sever it with corn and French bread or biscuits.

Michelle Buonfiglio said...

I'm SO diggin the BIG MEAT comfort foods you all are dishin up! Can't wait to try em cause they all seem easy, too. And by "can't wait, " I mean, I have the best intentions...

Suzanne Welsh said...

Michelle, BIG MEAT is the best kind, isn't it?

And the pork roast? well it would definitely feed a group of hungry firefighters. But given the way my family eats it, whoever cooks it at the firestation better double the recipe!

Jo Davis said...

Hi Anonymous! Mmm, your round steak recipe sounds yummy. I've done something similiar, and baked tablespoon-sized drop biscuits on top at the end.

Hey, Suz! Ya'll, I've had Suz's pork tenderloin, and it's divine! Be sure to double it for an extra-hungry group!

Oh, I'm getting hungry!

Jo Davis said...

Hi LeeAnn! I luv meatloaf and yours sounds delicious. Can't wait to give it a whirl. And mmm, coffee cake... I'm going to have to scout out some lunch soon! :)

Big Meat...you guys kill me! he he

Suzanne Welsh said...

Think that was good, Jo...Wait til you eat my lasagne on the retreat next month!!

Uhm, can we bring the firefighters with us? Puleeeeeeeeeeease??

amy*skf said...

I'll have what she's having...

Anonymous said...

Then there's Seattle Firefighter Michael Poole's Chili which appeared on the Rachel Ray Show:

Ingredients
3/4 pound bacon, diced
2 medium onions, chopped
6 cloves garlic, peeled and crushed
2 jalapeño peppers, seeded and diced
2 red chili peppers, seeded and diced
1 habanero pepper, seeded and diced
2 pounds beef chuck, cut in small, 1-inch cubes
4 to 5 Louisiana hot links or spicy sausage links, cut into 3/4-inch pieces
A drizzle of EVOO (extra-virgin olive oil) if needed to brown the meat
3 cups beef stock, divided
1 28-ounce can crushed tomatoes
8 to 10 tablespoons chili powder
2 tablespoons cumin seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons sugar
1 tablespoon dark roast coffee
3 15-ounce cans pinto beans, drained

1 cup tortilla chips, smashed in a re-sealable bag or food processor

1 tablespoon crushed red pepper flakes

Salt and freshly ground black pepper
Cayenne pepper, to taste
For garnish:
Green onions, chopped
Grated cheddar cheese
Sour cream
Cilantro, chopped

Yields: 8 servings


Preparation
In a large saucepan or Dutch oven, cook bacon over medium-high heat until crispy. Remove bacon pieces to a paper towel-lined plate and drain off all but 2 tablespoons of the bacon fat, reserve this in a large skillet for browning the meat and sausage. Add the diced onions, crushed garlic, peppers to the Dutch oven and cook until soft, about 10-15 minutes.

Heat the reserved bacon fat in the skillet and brown the meat and sausage in an even layer, in batches to avoid crowding the pan, and reserve on a plate. If needed, add a couple turns of the pan of EVOO. Repeat with the remaining meat until all meat and sausage is cooked. Deglaze the bottom of the skillet with 1 cup of the beef stock, making sure to scrape up all the brown bits off the bottom of the pan. Add this flavor-packed liquid to the Dutch oven when all the bits are scraped up.

Add the reserved meat to the cooking vegetables in the Dutch oven. Add the crushed tomatoes, seasonings and coffee. Add the remaining 2 cups of beef stock and the beans, bring up to a bubble and add the smashed tortilla chips. Reduce heat to medium-low for about an hour, until the meat is tender. Re-season with the red pepper flakes, salt, freshly ground black pepper and cayenne to your taste. To serve, garnish with the green onions, cilantro, cheddar cheese and sour cream.

From my home town sending our regards to NYC

Jo Davis said...

Suz, I can't WAIT for your lasagna! I'm salivating even now..and I still haven't had lunch yet! Yeah, we'll have to bring along some firefighters for, um, stress relief. :)

Anonymous, that chili recipe looks awesome!! I'm trying that one, soon! We Luuuv chili in our house!

Suzanne Welsh said...

So, Sean...I noticed you didn't put up any recipes by Eve. Is the one female firefighter hot in the kitchen, er, I mean a good cook?

Michelle Buonfiglio said...

Good point, Suz! Yeah, Sean, we don't hear enough about Eve. What are your impressions of her? You know, strictly as a guy (who's her boss n' all).

Cheri2628 said...

What a day to drop by! Pictures of sexy firefighter chests AND recipes! :-)

ssic27 said...

I loved "Trial by Fire" and can't wait for "Under Fire".

Here is an easy dessert that is always a big hit!

Cherry Cream Cheese Pie

1 graham cracker crust
1 14oz. can of sweetened condensed milk
1 8oz. cream cheese
1/3 cup of RealLemon lemon juice
1 tsp. of vanilla
1 can of cherry pie filling

Beat cream cheese until it is light and fluffy. Gradually add the sweetened condensed milk until fully incorporated and smooth. Stir in lemon juice and vanilla. Pour into pie shell. Refrigerate for four hours or overnight. Add the cherries on top of the pie.
Serve.

Anonymous said...

These books sound wonderful and so does that lasangna
photoquest(at)bellsouth(dot)net

Sean Tanner said...

Eve? Hmm. Well, she's a tough lady. I like her, even though she drives me nuts on occasion. She's got nothing but my respect, even if she doesn't think so sometimes. We do butt heads because we're both stubborn.

Can I say she's pretty without sounding like a pig since she's one of my team? Don't tell her I said that, though. I'll never live it down.

Jo Davis said...

Hi Cheri! Mmm, yes. Firemen and bare chests. And food. What more does a girl need?! :)

Jo Davis said...

Hey, ssic27!

Mmmm, your cherry cream cheese pie sounds heavenly!! I'm going to try that.

I'm so glad you enjoyed TBF! Under Fire will be out May 5--not long now. :)

Jane said...

Hi,
Those recipes sound delicious and seem pretty easy to make. I don't cook so I don't have a recipe to share, but I can recommend some great take-out places if you're interested. Do Sean, Six-Pack or the others cook with shirts off?

Jo Davis said...

Hey, Jane! Great to see you here. Now, if they cooked shirtless, they might burn something important. :) And Six-Pack's honey might not like that...

orannia said...

OK, I'm going to go and find a pen and paper and start taking notes! There are some lovely recipes here :) And now I'm hungry, which is worrying as I've only just had breakfast!

And my verification word is airman. Shouldn't that be fireman?

MarthaE said...

Hi Sean, Jo, Michelle and all! Wow- It sounds like you "guys" (that has to be generic to include the bellas!) have been having another fun day with another hot fireman! I can't offer a recipe cause I am one of those females who doesn't cook... the good Lord saw fit to give me a great guy who does all our cooking! He says I can't boil water but that IS NOT TRUE! I make the tea for us every night!! Sometimes he is known as "one pot Bob". I don't mind that since I get to clean the kitchen! And his meals are always good! He makes a wonderful Vermouth Chicken with onion soup and vermouth (of course). I don't think he would appreciate me giving it to other men... THE RECIPE I meant.. now what else were you thinking!?
Which brings me to a couple of questions (and I hope it hasn't been asked and answered since I haven't yet read all the comments):
Do you all rotate cooking and cleaning chores? Do you all like to go on fishing or hunting trips with the guys or prefer to spend the free time with the ladies???

Jo Davis said...

Hi Orannia! Good to see you here again. I'm lovin' these great dishes. Had to go to the grocery store, everyone made me so hungry! :)

Jo Davis said...

Hi MarthaE! You're lucky to have a guy to do the cooking. Although I enjoy it, I just don't like to clean the mess and wash dishes. So my dh does that. :)

Sean Tanner said...

Hello Orannia. Airman, hmm... now that's a whole different story for Jo to write!

Sean Tanner said...

Hey, MarthaE. good to talk to you. You wouldn't have to worry about going hungry around us, sweets. We can cook up a storm. And clean, too.

In fact, to answer your question, we do share all the chores. We have a schedule of who's supposed to do the cooking, cleaning, washing the engine and ambulance, etc, each for shift.

My guys do like to hang out together outside of work. We don't hunt or fish much, but we grill out. There's also a place called the Waterin' Hole where we like to have a beer, shoot pool, and play darts. Of course, the more ladies the better for the horn dogs on my team. :)

PJ said...

Hi Sean! Great to have you with us today. I adored Howard's story and I'm anxiously awaiting Zack's book but it's your story that I'm *really* looking forward to. You so deserve another shot at happiness.

My late husband was a whiz in the kitchen. I learned how to bake when I was just a sprout but he's the one who taught me how to cook a meal. Here's one of my dishes with a bit of Mexican flair.

PJ's FAJITA CASSEROLE

1 to 2 lbs. cubed steak
1/2 cup Italian salad dressing
1/2 cup salsa
2 Tbsp. soy sauce
2 small cans California green chilies, drained and chopped
1 small onion, chopped
2 cans chopped tomatoes and green chilies
2 (15 oz) carton Ricotta cheese
1 (12 oz) pkg. Monterey Jack cheese, shredded

Partially freeze beef. Thinly slice across the grain into bite-size strips. Put into a bowl. Combine salad dressing, salsa and soy sauce; pour over beef, stirring to coat. Cover (or put in a Ziploc bag) and marinate in the refrigerator at least 6 hours or overnight, stirring occasionally. Drain well before cooking.

Preheat a 10-inch skillet over medium-high heat then add 1 Tbsp. vegetable oil. (Add more during cooking if necessary) Add half of the drained beef to the skillet and cook, stirring for 2 to 3 minutes. Remove to a paper-towel covered plate to drain. Repeat with remaining beef.

Combine chilies, onion, tomatoes & chilies and Ricotta in a shallow casserole dish. Add cooked beef strips and mix again. Top with 2/3 of the shredded cheese.

Wrap 8 flour tortillas (8-inch) in heavy aluminum foil. Bake casserole at 400F. for 10 minutes. Reduce heat to 300F. and bake another 10 minutes. Put foil covered tortillas in the oven for the final 10 minutes.

Fill warm tortillas with fajita mixture. Roll up and top with shredded cheese and salsa.

Enjoy!

Leslie said...

Hello Jo, Sean, Michelle and Bellas. Sorry I'm so late. Looks like there are lots of wonderful recipes to try.

Sean - thanks for sharing some of your story with us.

And I have a recipe to share.

Sausage Casserole1 pound bulk pork sausage, cooked and drained
1/2 cup chopped green onions
1 can (4 ounces) mushroom stems and pieces, drained
2 medium tomatoes, chopped
2 Cups (8 ounces) shredded mozzerella cheese
1 cup pancake mix
12 eggs
1 Cup milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

In a greased 3 quart baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large bowl, mix the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese.

Bake, uncovered, at 350 degrees for 45-50 minutes or until top is set and lightly browned. Let stand for about 10 minutes before serving. This can be assembled the night before. Just put it in the fridge and bake the next morning.

Enjoy!

Sean Tanner said...

Hey, Leslie. You're welcome, I've enjoyed hanging out with the ladies today!

Wow, that sausage casserole looks good. My guys would love this. :)

Anonymous said...

These recipes look yummy.

Would love to win a copy of this book. I love firefighter stories.
Pat L.

Rainy said...

Hi Sean,
First, heartfelt gratitude to you and the rest of the firefighters for putting your life on the line for the rest of us!!
From your picture, it looks like you have managed to stay in shape.
Got this from Giada de Laurentis and it is GoooooD!

Ingredients
Meatballs:

* 1 small onion, grated
* 1/3 cup chopped fresh Italian parsley
* 1 large egg
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1 slice fresh white bread, crust trimmed, bread torn into small pieces
* 1/2 cup grated Parmesan
* 8 ounces ground beef
* 8 ounces ground pork
* Freshly ground black pepper

Soup:

* 12 cups low-sodium chicken broth
* 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
* 2 large eggs
* 2 tablespoon freshly grated Parmesan, plus extra for garnish
* Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Enjoy and take care!

Sean Tanner said...

Hello, Rainy. You're so very welcome, but it's what we love to do. We have the best job in the world. :)

Your meatball recipe looks great! What were the ladies saying about Big Meat? Seems like a day for it!

Sean Tanner said...

Thanks so much for having me and Jo here today. She says to tell you she's off packing for the Romantic Times Convention in Orlando. If any of you are in the area this Saturday, April 25, come by the Wyndham Orlando Resort for the big booksigning from 11am-2pm and see Jo for a chance to win a signed copy of Under Fire.

You all have been terrific!

Stay safe.

Rainy said...

Oops! Sorry, Sean. Looks like I left out an important component to the recipe, namely the title.
It's not a meatball recipe, even though the first thing you see is "meatball." (I was in a rush to get this posted since we were making raisin toast with bananas...how's that for simple?)
This recipe is actually a soup called Italian Wedding soup and the meatballs are not so big.
But so tasty. Gotta try it!

Michelle Buonfiglio said...

Buona sera, Bellas! oh, I didn't get to talk with Jo and Sean again, but I had to do some school stuff for my son. You know how it is: gotta do the work now so they grow up into good mens like Sean and the rest.

The neato thing about so many of these recipes -- which I have every intention of cooking, but most likely will disappoint myself in that area -- is they seem to be able to be made mostly w/ stuff hanging around the kitchen. Not much heavy lifting, which really works for me.

Hi, RAiny! That looks like Wedding Soup. I love Giada and want to be her and live her life. You know, in my family, we believe the key to the good meatball is the triple-ground mixture of veal/beef/pork. And we use the moistened bread, too. Thanks for the recipe. Haven't seen you in ages I think!

hi, leslie! There really aren't enough sausage recipes. I think my kids would love that, as well as hungry firefighters. :)

Hi, Pat L!

Peej! I'm w/ you on Sean's story. did I just say the same thing about Tommy's last week? I think w/ Sean's, though, there's so much to get through to the HEA that we don't even know about yet, that it's gonna be killer. And what a great recipe! Can you make it w/ chicken?

MarthaE! You made me laugh with your 'I don't think he's like me giving it to other men..." Good for you to find a man who cooks. Excellent work!

Hi, Orannia! I'm with you. I've been starving all day reading this stuff. Nothing in my house looks this good. (Foodwise, MPG, foodwise).

Jane, how bout you gettin down to brass tacks! Shirtless, indeed. What a visual.

ssic, I love cherries and think there aren't enough recipes w/em. Thanks for that one.

Joye, that looks AWESOME!

flchen1 said...

Ooh, lots of yummy recipes! Honestly, today it's been too hot to cook! I think smoothies are the way to go--lots of fresh and frozen fruit, a splash of juice, and blend to your heart's content! ;)

Michelle Buonfiglio said...

lol, rainy! Our posts just got crossed!

Michelle Buonfiglio said...

Thanks, Anny, for the super Fire-House Chili recipe from your hometown!

Suz, I SO have to have cocktails w/ you and Jo. :)

ev said...

LATE, LATE, LATE to the party which totally sucks. It's been one of those days.

I thought since I am now and empty nester I would have more time for my blogs, cooking and firemen. HA!

And now I have to be up at 5am.Again.

Sorry to have missed this wonderful day Sean. Although maybe you could answer one pressing question for me? My daughter, who lives in LA, wants to know why there are no hot, hunky firemen there? Three trucks and only one semi-qualified at the last evacuation of her dorm.

Rainy said...

Yup,
Our paths did cross. That's what I get for not doing a better job editing!!
And you're right! I haven't been here for ages, but glad to be back. Life will be a bit smoother for me now...I hope.

Michelle Buonfiglio said...

Rainy, it's just good to see you, and bearing an Italian recipe, no less. Nobody ever can say you come to a party empty handed. :)

ev, nice to see you no matter what time you get here! Maybe you can ask your question of next week's FS5 guest, though I'm not sure who that is... And I feel so bad for your daughter; all those cute college guys and no firefighters. My heart bleeds. :)

Suzanne Welsh said...

Michelle, any chance you'll be in Washington DC for the RWA National conference? Drinks are always flowing there! And ohhhhhhhhh, the things we can tell you about the next two books over Cosmos!!

Anonymous said...

very nice everyone. wish i had a reciepe or can coook lol

what is your favorite meal for a romantic date??
thanks please enter me in contest
thanksa lll

kh

Michelle Buonfiglio said...

Suz: I'm there; I'm buyin!

Great question, Anny!

ev said...

No cute college boys (and as she says she has no time for boys anyway!) and the firemen really need to step it up there!

PJ said...

Michelle, it would be great with chicken!

Suz, you're telling secrets over Cosmos? Did I mention that I'll be in DC? And that I'm bringing chocolate? How 'bout a trade? (grin)

Marilyn Shoemaker said...

I popped back in today to see all of the posts. What Sean said about "being the best job in the world" that's exactly what my dh said about being a Lt in the Seattle Fire Department. These men are incredibly dedicated and so are most of their families.

My son learned to cook because he's dad cooked at the station as well. There were sure some great recipies posted.

I've got your cookbook on my Amazon wish list Sean!

BTW, I saw that Rachel Ray episode nnd that chili cookoff was incredible; I'm going to try it out this weekend.

robynl said...

Surprise Casserole

1 lb. hamburger browned
3/4 cup raw macaroni
salt and pepper to taste
1 can Tomato soup
1 onion, chopped fine
Cheese slices
1 tin Kernel corn
* the sexy hungry men would have to quadruple this probably depending on how many.


Brown onions in skillet. Brown ground beef in skillet and season with salt and pepper. Cook macaroni and drain. Mix hamburger, macaroni, Tomato soup, onions, kernel corn and put in greased casserole. Top with cheese slices and bake in 350 degree oven for app. 40 min. or until done. Enjoy.