Janis’s Clam Chowder (with optional Seafood Chowder variation)

1 tablespoon of Olive Oil

4-5 Celery Stalks

1 medium Red Onion

6 large Red Bliss Potatoes

2 cups Light Cream

2 cups Skim Milk

2 lb. fresh shucked Clams in juice

2 cans of Cream of Celery soup  (any brand)

1/2 stick of butter

Water

Salt (I prefer Sea Salt) and Pepper

1 tablespoon fresh Chives OR fresh Dill

 In a large stock pot add olive oil.

Finely chop both celery and onion and add them to olive oil.  Cook on a medium heat and stir until onions and celery become translucent and slightly soft, but not mushy.

Meantime, chop potatoes into bite size cubes and place them in pot. Add just enough water to cover the potatoes.  (Amount will vary depending on width and depth of your pot). Bring water to a boil and cook potatoes until fork ready.

Add clams with juice, milk, cream, cans of celery soup and stir together. Add Salt and Pepper to taste.

Next trim either chives (my preference) or dill into mixture (I wouldn't use them together).  

Add 1/2 a stick of butter to the top and let melt into chowder.  Cover and cook on low for approximately 30 minutes, stirring occasionally.

NOTE:  I always use skim milk and light cream.  Chowder thickens nicely.  

To make a Seafood Chowder, make sure you have a very large stock pot.  Then add an extra cup of the following: milk, cream, soup, and use 1 stick of butter instead of 1/2.

Then Add:

1lb. cooked Shrimp

1lb. mini Scallops

1lb. Crab Meat

The Seafood version will obviously be more expensive and will need to cook longer.  Maybe 45-60 minutes. 

Submitted By: Janis Jope, EMT-Paramedic


Massachusetts, USA

Steve’s Station 6 Manhattan Seafood Stew

Prep Time: 20 minutes
Cook Time: 40 minutes

3 teaspoons Butter

2 Potatoes, diced

1 large Onion, finely chopped

1 Green Pepper, finely chopped

3 stalks Celery, finely chopped

3 cloves Garlic, finely chopped

1 16 ounce can Diced Tomatoes

3-4 cups Tomato Juice

1 cup Spiced Rum

1 dash or more Cayenne Pepper

1 Bay Leaf

1/2 teaspoon dried Thyme leaves

1 teaspoon Sugar

1/2 teaspoon Dill

1/2 teaspoon Black Pepper

2 cans Clams with juice

1 lb. Fish

1 lb. Scallops

In a large stockpot, melt butter and sauté onion, pepper, celery, and garlic until onion is tender, about 5-6 minutes. Add tomatoes, tomato juice, rum, clam juice from clams, bay leaf, potatoes, and spices. Simmer until potatoes are tender. 20 minutes before serving add clams and scallops. 5-10 minutes before serving add fish and cook until able to break into pieces. Can vary the seafood items, but always add fish last. 


Submitted By: Steve Macedo, Firefighter


Massachusetts, USA

Spread and Sprinkle Turkey Burger/Veggie Lasagna

Prep Time: 30 minutes

Cook Time: 45 minutes

Lasagna Noodles

Turkey Burger

Olive Oil

Red Onion

Fresh Garlic

Red, Yellow, Orange Peppers

Mushrooms

Baby Spinach

Part Skim Ricotta Cheese (May substitute with Low Fat Cottage Cheese for less fat and calories)

Fat Free Sour Cream

Parmesan Cheese

Romano Cheese

Mozzarella Cheese (ALL Cheese preferably fresh)

Marinara Sauce

Basil, Oregano, Salt, Pepper, Onion Powder, Garlic Powder

In large pot, boil lasagna noodles until al dente.  Once done, rinse, strain and pat dry.

While noodles are boiling, chop all fresh veggies and place in a large skillet with olive oil and cook until veggies are al dente.  Next add turkey burger and seasonings.  Cook turkey burger thoroughly.  Remove and strain.

1.  In a large lasagna pan place lasagna noodles on the bottom (slightly overlapping).  

2.  Apply Ricotta Cheese and Sour Cream

3.  Place a layer of the Turkey Burger/Veggie mix on top  

4.  Sprinkle equal parts Parmesan, Romano and Mozzarella Cheeses

5.  Add Marinara sauce generously

6. Repeat steps until lasagna is layered

7. End with a layer of noodles of top, add marinara sauce and lightly sprinkle cheeses on top

8.  Cover and cook at 350 degrees for 30-45 minutes.  Remove foil and let cook another 5 minutes until cheese has bubbled and browned slightly

Enjoy!!!


Submitted By: Janis Jope, EMT-Paramedic


Massachusetts, USA

Country Boy Johnny’s Chicken Mozambique

Prep Time: 10 minutes

Cook Time: 20 Minutes

1 lb. Boneless Chicken Breast cut into 1 inch cubes

6 cloves minced fresh Garlic

3 pkg Goya Sazon (con azafran)

3 tablespoon Olive Oil

1/4 cup Hot Sauce

1/2 cup Beer

1/2 cup Chicken Stock

6 tablespoon Butter

1/4 teaspoon Black Pepper

2 tablespoons chopped Parsley

1 loaf crusty Bread for dipping 

1/2 lb Spaghetti Noodles (optional)

Optional: 2 teaspoons red pepper flakes for extra heat

In a large stock pot, boil 2 quarts of water, when boiling add 1 tablespoon kosher salt and the pasta and cook until the pasta is al dente, if using. 

Using a large skillet heat olive oil over medium heat. Cook chicken approximately 8 minutes until done adding garlic during last 2 minutes using caution not to scorch garlic. Reduce heat to medium low. Add butter and sazon. Season with black pepper. Add red pepper flakes, if using. Stir in hot sauce and chicken broth. Simmer for 2 minutes. Add beer and simmer for 5 minutes. Add chopped parsley. Stir and serve immediately over pasta.


Submitted by: John Harrell, EMT-Paramedic


Massachusetts, USA