Correia’s Crazy Asian Chicken Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Serving Size: 8

1 large Onion, chopped

5 large Carrots, chopped

5 stalks Celery, chopped

12 cloves Garlic, chopped

4 quarts low sodium Chicken Stock

1 tablespoon Sesame Oil

2 tablespoons Tamari Soy Sauce

5-6 thin slices Ginger Root

3 large Chicken Breast, bone-in

1 bushel Parsley
A few dashes of crushed red pepper, or to taste

Olive Oil, for sautéing

1 cup Brown Rice, cooked

Preheat oven to 350 degrees Fahrenheit.

Coat chicken breasts with olive oil, salt, and pepper and bake for approximately 20 minutes. (chop vegetables) Set aside to cool.

In a stock pot over medium heat sauté onions until softened slightly. Add sesame oil and soy sauce and continue to sauté for 30 seconds. Add chicken stock, carrots, celery, garlic, crushed red pepper, and thin slices of ginger root. Add rice. 

Simmer for 20 minutes. Separate cooled chicken meat from bone. Add chicken meat and simmer for another 5 minutes. Shut off heat, add in fresh parsley, stir and serve. Mmmm! 

Submitted By: Steve Correia, EMT-Paramedic

Massachusetts, USA

Meatloaf Exacerbation! (with a veggie Rx)

Prep Time: 30 minutes

Cook Time: 2 hours

Serving Size: 6

Veggies:

6 Carrots

8 small Red Potatoes

2 large Onions

1 jar Beef Gravy

1/2 cup Ketchup

2 tablespoons A-1 Steak Sauce

3 tablespoons Hunts Honey Mustard BBQ Sauce

Meatloaf: 

2-3 lbs. Ground Beef

1 large Onion, diced

1 cup Italian Bread Crumbs

1/4 cup Ketchup

1/2 jar of your favorite Pasta Sauce ( try not to use a sauce with chunks of vegetables, Meat or flavored sauces are best)

3 tablespoons Worcestershire Sauce

1 large Egg

1 heaping tablespoon Garlic Powder

1 teaspoon Oregano

1/2 teaspoon Black Pepper

Preheat oven to 350 degrees Fahrenheit.

Peel carrots and cut them into 1 inch pieces on a bias (fancy word for cut them slanted). Wash the small red potatoes and cut them in half with the peel on. Peel and cut the onions into quarters. Place the vegetables into a large casserole dish or glass oven dish with a cover. Add the gravy, ketchup and BBQ sauce. Give the mixture a good stir. If the sauce is lower than the vegetables, then just add a bit more beef gravy until the sauce is even with the top of the vegetables. Cover and place on top rack of oven. This should be in the oven about 30 minutes prior to the meatloaf.

 In a large mixing bowl place ground beef, diced onion, bread crumbs, pepper, oregano and garlic powder. Add the egg, ketchup, pasta sauce, and Worcestershire sauce.

Next and most important, remove any loose rings so that your guests don't win a prize while they are eating! Wash hands thoroughly and mix ingredients until all are completely incorporated and hold together like bread dough. This should only take a few minutes, do not over mix or you will dry the meatloaf out.

       

Place the mixture into a glass casserole dish, but do not use a bread baking pan or a deep dish. Pat the mixture down evenly until the meatloaf touches all sides of the dish. Pour some of the leftover Pasta Sauce over the top of the meatloaf until the top is completely coated.

        

By this time, the veggies should have been in the oven for about 30 minutes.  Place the meatloaf onto the middle rack of the oven.  Do not cover. Let the meatloaf and the vegetables cook for about an hour and a half,  depending on your oven.

       

Take the meatloaf and veggies out of the oven when done and let rest on stove top for about 10 minutes.  Now is the time to either make a nice garlic bread or warm an italian bread or a french stick.  When done, plate and serve!   

Submitted By:  Wally Norcross, EMT/Police Officer

Massachusetts, USA

Chanin’s Tennessee Oatmeal Peanut Butter Chocolate Chip Chunk Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Serving Size: 24

1/4 cup Sugar

1/2 cup packed Brown Sugar

1/2 cup Shortening

1 Egg

1/2 teaspoon Vanilla Extract

3/4 cup all purpose Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 cup Rolled Oats

1/2 cup Peanut Butter

1 cup mini semi-sweet Chocolate Chips

1 cup white Chocolate Chips

1 cup Chocolate Chunks

Preheat oven to 375 degrees Fahrneheit.

In large bowl, mix shortening with sugars until smooth. Add egg and vanilla. In separate bowl, mix Flour, baking soda and salt. Add this to batter. Then add oats, peanut butter and all chocolate chips. Drop by rounded tablespoonfuls onto nonstick air bake pan. Bake 10-12 minutes, until golden. Cool on wire racks. 

Submitted By: Chanin Cunningham, EMT

Tennessee, USA

Sauce Piquante Lapin (rabbit)

Prep Time: 15 minutes

Cook Time: 6 hours, minimum

Serving Size: 4-6

3 Rabbits quartered (about 4 lbs.) **

Roux: (1 cup each flour and Vegetable or Canola cooking oil)

Diced Trinity: (2 large onions, 1 bell pepper and 1 stalk of celery) 

1 handful chopped Shallots (green onions/scallions) 

2 Rotel Original Diced Chili Tomatoes 10 oz. cans

1 Hunts Fire Roasted Diced or Stewed Tomatoes 14.5 oz. can

2 cans Mushroom pieces and stems 6 oz. ea.

4 oz. Worcestershire

4 oz. Wishbone Robusto Italian Dressing

4 tbsp (2 oz.) Tabasco Chipotle Sauce 

2 tbsp. (1 oz.) Granulated Cayenne Pepper or Hot Sauce

2 tbsp. (1 oz.) Morton Season-All

1 qt. Water

8 oz. jar xtra-small Cocktail Onions (drained and rinsed)

1 tbsp. each Sugar and Baking Soda

Marinate rabbit in Worcestershire and Italian dressing and lightly coat with Season-All then set aside in refrigerator. If possible do this 1-2 hr. ahead or even better the night before you begin to cook.

Mix oil and flour in heavy bottom 8 quart Magnalite or black iron pot. Begin heating on med/low fire to brown Roux to a dark chocolate color. 

Blend in Trinity and sauté 15 min. Add in Cocktail Onions, Rotel and Tomatoes and sauté another 15 min. Add in rabbit. Stir around until meat is lightly browned.

Add 2 cups water and keep stirring at med. heat and it will thin it out after about 5 min. (add more water a couple of oz. at a time if needed)

Add in all remaining ingredients, cover and simmer on very low 4-6 hrs, 

or however long it takes to neutralize the acid/bitter taste of the tomatoes.

Stir every 10-15 min. If any sticking, add a couple of ounces of water.

It should be thick enough to hold spoon straight up in pot but feel fluid on bottom of pot. 

Serve over hot, steaming, cooked rice with a side of yellow potato salad. 

**Options: Replace rabbit with diced pork, chicken thighs, alligator or turtle, etc.

If using chicken or turtle, remove after browning and return to pot in last 2-3 hrs. of cooking time.

Submitted By: Anthony Guidry, EMT-Paramedic

Louisiana, USA

Shawn’s Parmesan-Crusted Honey Mustard Fried Chicken

Prep Time: 30 minutes (20+ to marinate)

Cook Time: 20-30 minutes

Serving Size: 4

6 Chicken thighs or 8 tenders

2 tablespoons Dijon Mustard

2 tablespoons Honey

1 cup Buttermilk

1/2cup Panko Bread Crumbs

1/2 cup Grated Parmesan cheese

One sprig of Rosemary, chopped

1/4 c. butter or olive oil for pan coating  

Salt and pepper, to taste

Combine the buttermilk, mustard, and honey in a bowl. Add the chicken pieces, cover and let sit in the refrigerator for at least 20-30 min.  

Pre-heat oven to 425 degrees fahrenheit.

 Combine the bread crumbs, Parmesan, rosemary, salt and pepper on a plate or bowl for dredging.  Place butter or olive oil on a baking sheet with sides, or a baking dish and place in the oven to heat and melt.  

Once melted, remove the chicken pieces from the buttermilk mix and place on breadcrumb/dry ingredient plate and coat well.  Place chicken on the hot baking sheet, top side down.  Gently turn pieces (use a spatula to prevent losing the coating) after approx. 10-15 min, then cook another 10 min until done.  

Submitted By: Shawn Wood, EMT-Paramedic

Oregon, USA

Sharie’s Chili Turkey Loaf

Prep Time: 10-20 minutes

Cook Time: 4.5-5 hours in Crockpot

Serving Size: 8

2 lbs. of ground Turkey

1 cup chopped Onion

2/3 cup Italian Style Bread Crumbs

1/2 cup Green Bell Pepper, chopped

1/2 cup Chili Sauce

4 cloves Garlic, minced

2 Eggs, lightly beaten

2 tablespoons Horseradish Mustard

1 teaspoon Salt

1/2 teaspoon Italian Seasoning

1/4 tsp Black Pepper

Optional: Prepared Salsa, for topping

Tear off 3 strips of foil and criss cross looking like wheel spokes. 

1. Mix all ingredients except salsa in large bowl.

2. Shape into round loaf & place on top of foil strips.

3. Transfer to bottom of slow cooker using foil handles.

4. Cover & cook on LOW 4.5-5 hrs or until internal temperature is 170 degrees.

5. Remove loaf using foil handles & place on serving plate.

6. Let stand 5 minutes before serving.

7. Cut into wedges & top with salsa, if desired.

8. Serve with steamed carrots.

*ENJOY*

Submitted By: Sharie Miles, EMT-Paramedic

Massachusetts, USA

Brisket (Brody Style!)

Prep Time: 10 minutes

Cook Time: 3.5 hours (approx.)

Serving Size: 8-10 

5-6 lb. fresh brisket

1 package Onion Soup Mix

1/2 cup Chili Sauce

1 jar Meatless Tomato Sauce

1 cup Pancake or Maple Syrup

1 tablespoon Garlic Powder

5 large Potatoes, peeled and cut into chunks

1 small bag of baby Carrots

2 medium Onions, cut into chunks

Salt and Pepper, to taste

Preheat oven to 325 degrees Fahrenheit. 

Combine all ingredients, except meat and vegetables, in a large bowl.  Lay meat in ungreased pan.  Ladle small amount of sauce under meat.  Spread vegetables on and around the meat in the pan.  Ladle the rest of the sauce on top.  

Cover tightly with foil and put into a 325 degree oven.  Cook until soft but not overdone.  Remove meat from pan and slice against the grain about 1/4 inch thick slices.  Return slices to sauce.  Again cover pan and cook additional 30 minutes.  

Brisket is better on the second day so let it cool, put into the refrigerator and heat it up in the oven the next day!!

** “This recipe holds a special place in my husbands heart.  It has been handed down in his family  for generations, dating as far back as before the Holocaust.  Enjoy!!” -Nichole Brody

Submitted By: Ivan Brody, EMT-Paramedic

Massachusetts, USA