FireHouseCook

Chili Recipe
Tomatoe Bisque
Stuffed Peppers (Greek)
Easy Apple Cobbler
Marinara
Salmon Bowl
Lobster Ravioli

The Food

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Welcome to the page where all the magic should hopefully happen.  Successful recipes along with unsuccessful ones will be shared here, but hopefully there will be more successes than failures to share. 

I want to give you the ingredient list first for the recipes so you don’t have to scroll through so many advertisements (that is one of my frustrations with blogs).  Just click on the buttons above for the recipe you want and it will take you to the proper recipe.  Ingredients will be in the beginning and then the process used to make the dish.

 

My Chili

Chili Recipe

Chili

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Prep Time 45 mins
Cook Time 6 hrs
Course Main Course, Soup
Cuisine American

Ingredients
  

  • 2 pounds Ground Beef 85/15
  • 1 medium Sweet Onion (fine chop)
  • 3 to 4 Sweet Peppers (fine chop)
  • 2 tsp Cumin
  • 1 tsp Kosher Salt
  • 1 tbsp Garlic Powder
  • 5 tbsp Chili Powder
  • 1 can Kidney Beans
  • 1 can Black Beans
  • 2 cans Chili Beans (pinto) (mild sauce)
  • 1 can Diced Tomatoes and Chilis
  • 24 ounce Spaghetti Sauce (traditional)
  • 2 cups Water

Instructions
 

  • Place ground beef in skillet and begin to brown (medium heat)
  • Finely chop onion and peppers together (I use food processor)
  • Once the meat is almost fully browned (drain if necessary) add the garlic powder, chili powder, and cumin
  • Stir the spices in and add the onion and peppers stirring them in as well
  • Add about 2 cups of water to the meat mixture and braise down until almost dry stirring and chopping the mixture to fine consistency
  • While the meat is being braised add the beans, tomatoes and chilis, and pasta sauce into a slow cooker (set to low)
  • Give it a stir to mix ingredients
  • With slotted spoon start adding meat mixture to the slow cooker
  • Once all meat is added and mixed place lid and cook for about 6 hours stirring occasionally

Video

Notes

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You can drain the meat completely before adding to the bean mixture I just like the slotted spoon because some of the flavorful braise mixture gets incorporated.
This is a favorite at the house.
Feel free to experiment and make your own versions.
Keyword Easy Chili Recipe
Chili Recipe
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Tomato Bisque

Tomato Bisque

Tomato Bisque

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Prep Time 30 mins
Cook Time 1 hr
Course Main Course, Soup
Cuisine American

Ingredients
  

  • 56 ounce Whole Peeled Tomatoes (San Marzano if possible)
  • 5 ounce Carrot Matchsticks
  • 5 cloves Garlic (minced)
  • 1 small Onion (chopped)
  • 1 stalk Celery (chopped)
  • 4 cup Chicken of Vegetable Broth
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Corn Starch
  • 2 tbsp Water
  • 1/2 pound Bacon (chopped)
  • 4 tbsp Unsalted Butter
  • 1 cup Half & Half
  • 3 sprig Thyme (herb bundle)
  • 1 Bay Leaf (herb bundle)
  • 1 sprig Rosemary (herb bundle)
  • 4 to 5 Basil Leaves (herb bundle)
  • Croutons (for topping)
  • Parmesan Cheese (for topping)

Instructions
 

  • In large pot (I used an enameled cast iron dutch oven) add bacon and butter and cook to preferred crispness
  • Remove Bacon and add vegetables to leftover bacon grease and sauté 
  • Once veggies are sautéed add splash of broth to deglaze the pot
  • Add tomatoes and all broth to pot and bring to boil smashing the tomatoes with wooden spoon
  • Mix cornstarch and water in container and add to pot once it boils
  • Boil for 5 minutes constantly stirring and then drop to a simmer
  • Add the tied herbs to mixture
  • Simmer for 40 minutes stirring occasionally
  • Remove tied herbs and use immersion blender to blend to smooth texture
  • Add the half and half, salt/pepper and simmer another 5 minutes
  • Serve with bacon, croutons, and parmesan as toppings

Notes

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I usually serve with a good grilled cheese sandwich. Leftovers can be frozen in muffin tin for quick one serving meals.
Keyword Tomato Bisque Recipe
Cast Iron Dutch Oven
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Tomato Bisque
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Stuffed Peppers (Chicken)

Stuffed Peppers Recipe

Stuffed Bell Peppers

Greek Styled Chicken Stuffed Pepper Recipe
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 2 Chicken Breast
  • 1 tbsp Italian Seasoning
  • 8 ounce Cream Cheese (softened)
  • 4 ounce Feta Cheeese
  • 10 Cherry Tomatoes
  • 4 ounce Spinach (fresh)
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Minced Garlic
  • 8 Bell Peppers (tops off and seeded)
  • 1 tbsp Olive Oil (extra virgin)
  • 1 tbsp Lemon Juice
  • 4 ounce Mozzarella Cheese (shredded)

Marinade

  • 1/2 cup Wickers Marinade
  • 32 ounce Yogurt Plain (not Greek)

Instructions
 

  • Mix the yogurt and Wickers together and place the chicken breasts in marinade for at least 1 hour before cooking the longer the better.
  • Boil the peppers for about 3 minutes to soften
  • Roast the tomatoes and spinach with olive oil and salt at 400 degree Fahrenheit for about 20 minutes stirring once or twice
  • Mix cream cheese, Italian seasoning, black pepper, garlic, lemon juice, roasted spinach/tomato mixture and feta in a bowl
  • Grill the chicken and dice into cubes then add to cream cheese mixture stir to blend
  • Stuff the peppers with cream cheese mixture and bake at 400  degree Fahrenheit for 25 minutes
  • Add mozzarella(shredded) to tops of peppers and bake another 5 minutes

Slow Cooker Method

  • Mix the yogurt and Wickers together and place the chicken breasts in marinade and place in slow cooker for 6 hours
  • Boil the peppers for about 3 minutes to soften
  • Roast the tomatoes and spinach with olive oil and salt at 400 degree Fahrenheit for about 20 minutes stirring once or twice
  • Mix cream cheese, Italian seasoning, black pepper, garlic, lemon juice, roasted spinach/tomato mixture and feta in a bowl
  • Pull Chicken out and shred (I use Kitchen Aid Stand Mixer)
  • Place shredded chicken into Cream cheese mixture to blend
  • Stuff the peppers with cream cheese mixture and bake at 400  degree Fahrenheit for 25 minutes
  • Add mozzarella(shredded) to tops of peppers and bake another 5 minutes

Video

Notes

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This was just another experiment I made one night thinking these flavors should work well together. When I make this again I will cook chicken in slow cooker and shred it I believe that will be better texture.  I grilled the chicken because didn’t have time to cook in slow cooker.
Update 
I used the slow cooker method and it turns out really good. This chicken mixture can also be used as an appetizer dip.
Keyword Stuffed Pepper Recipe
Stuffed Pepper Recipe
Stuffed Peppers Recipe
Stuffed Pepper Recipe
Stuffed Pepper Recipe
Stuffed Peppers Recipe
Stuffed Peppers Recipe
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Easy Apple Cobbler

Apple Cobbler Recipe

Easy Apple Cobbler

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Prep Time 30 mins
Cook Time 40 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 stick Unsalted Butter
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 5 to 6 Apples (cored and peeled)
  • 2 tbsp Lemon Juice
  • 2 ounce Flavored Whiskey and or Vodka (optional)
  • 1 cup Brown Sugar
  • 1/2 cup Buttermilk
  • 1/2 cup Half & Half
  • 1 tsp Baking Powder
  • 1 cup AP Flour
  • 1 cup Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 tbsp Granulated Sugar (for dusting)
  • 1/4 tsp Cinnamon (for dusting)

Instructions
 

  • Set oven to 350 degrees Fahrenheit
  • In pot place apples, brown sugar, cinnamon, nutmeg, lemon juice, and whiskey/vodka then stir together
  • Bring apple mixture to a boil over medium heat until apples soften and sauce thickens (about 3 minutes)
  • In bowl add flour, baking powder, granulated sugar, and salt then stir together
  • Add buttermilk an half & half to flour mixture and stir until combined
  • In a 9x13 pan place butter into bottom and place in oven to melt butter
  • Once butter is melted remove from oven and pour flour mixture into pan followed by the apple mixture and give a little swirl motion to blend
  • Bake for 40 minutes
  • When removed for oven dust with sugar and cinnamon dusting
  • Serve immediately with vanilla ice cream and caramel sauce

Video

Notes

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I have had these apples sitting around for awhile now.  This is perfect recipe for the apples to be used like bananas are in banana bread.  I just thought why not give this a try and the cobbler turned out well.  Definitely will be a dish that I will prepare again.  The alcohol is an optional ingredient I just like the touch of booze flavor it brings.  I ended up using a vanilla flavored Canadian whiskey and salted caramel vodka.  These two choices have been left at house by others from time to time (I am not a flavored drink person).  I only use these for cooking purposes and thought they would pair well for an apple dish.
Keyword Easy Apple Cobbler Recipe
Easy Apple Cobbler Recipe
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Slow Cooker Marinara Sauce

Slow Cooker Marinara Sauce

Multi Use Marinara Sauce
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Prep Time 30 mins
Cook Time 6 hrs
Course Main Course
Cuisine Italian

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 1 Large Sweet Onion (Fine Dice)
  • 5 to 6 Sweet Peppers or 2 Bell Pepper (Fine Dice)
  • 56 ounce Tomato Puree
  • 28 ounce Tomato Sauce
  • 12 ounce Tomato Paste
  • ½ cup Granulated Sugar
  • 1 tsp Kosher Salt
  • 4 tbsp Italian Seasoning
  • 1 tbsp Crushed Red Pepper
  • 3 tbsp Ranch Powder
  • 1 cup Half & Half
  • 3 tbsp Garlic (Minced)

Instructions
 

  • Add diced onions and peppers into skillet with olive oil and light saute them
  • Place puree, sauce, and paste into a slow cooker.(Use can of paste with hot water to rinse out the other cans and add to the slow cooker.
  • Add garlic, salt, sugar, Italian seasoning, and crushed red pepper to sauce and stir to combine
  • Add ranch powder and half & half to sauce
  • Cook on high until sauce is warm and then switch to low
  • Cook for 5 to 6 hours

Video

Notes

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I use a food processer to make the fine dice on veggies.
This recipe makes about gallon of sauce but you can freeze in muffin tins and store for later use.
Keyword Easy Marinara Sauce, Slow Cooker Marinara Sauce
Sweating veggies
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Salmon Bowl

Salmon Dinner

Salmon Bowl

Bourbon Glazed Salmon over bed of Rice
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Servings 4

Equipment

  • 1 Instant Pot I use the 5 quart Duo Plus

Ingredients
  

  • 4-6 Salmon Filets (thawed)
  • ½ cup Quinoa
  • 1 cup Brown Rice
  • 1 tsp Fish Sauce
  • 1 tsp Soy Sauce
  • 2 cloves Garlic (minced)
  • 2 tbsp Butter (unsalted)
  • 1 ½ cup Water
  • 5 oz Feta Cheese (crumbled)
  • Olive Oil (drizzly over salmon)
  • Old Bay Seasoning (sprinkle on salmon)
  • 10 oz Spinach (fresh)
  • 8.5 oz Sun-dried Tomatoes (julienne cut)
  • 1 tbsp Sugar (granulated)
  • 1 Lemon

Bourbon Maple Glaze

  • 2 tbsp Dijion Mustard
  • ½ cup Maple Syrup (real stuff)
  • 1 tbsp Hoisin Sauce
  • 3 tbsp Brown Sugar
  • 1 ½ tbsp Lime Juice (can use lemon)
  • 2 cloves Garlic (minced)
  • ¼ tsp Gochugaru (or chili powder)
  • ⅛ tsp Black Pepper
  • 2 oz Bourbon (your preference)

Instructions
 

Rice/Quinoa Mizture

  • In measuring cup place quinoa and let soak in water for 10 to 15 minutes
  • Drain and rinse quinoa and place in Instant Pot
  • Place brown rice into Instant Pot along with water, butter, garlic, soy sauce, and fish sauce
  • Set Instant Pot to brown rice cook setting
  • Place Spinach in skillet and drizzle with olive oil
  • Once spinach is cooled down add the sun-dried tomatoes and sugar
  • Once rice mixture is done cooking immediately release the pressure and stir in spinach mixture along with feta cheese

Salmon

  • Rub salmon with olive oil and season with Old Bay
  • At this point you can either grill or bake the salmon
  • After 5 minutes spread maple glaze over fish (reserving some glaze for plating)
  • Cook salmon until flaky

Bourbon Maple Glaze

  • Add all ingredients except bourbon to sauce pan
  • Once all the sugar is dissolved add the bourbon
  • Stir on heat for about 10 minutes (until slightly thickens)
  • Remove form heat

Plating

  • Place rice/spinach mixture into bowl and top with salmon filet
  • Drizzly remaining glaze over salmon

Video

Notes

Have all ingredients delivered to you with Instacart.
This is favorite in my house and really is very easy to make.  You can season the salmon however you like, but I also like to add the Bourbon Maple Glaze to the salmon.  It brings an extra balance to the sometimes bitter sun-dried tomatoes.  As always feel free to try different ways with this recipe.  I made it several times and even changed a few things this time and it made it perfect for my taste.
Keyword Glazed Salmon
Salmon Dinner
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Lobster Ravioli

Lobster Ravioli Seafood Recipe

Lobster Ravioli

Lobster Ravioli with Vodka Sauce
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Course Main Course
Servings 4

Equipment

  • 1 Instant Pot
  • 1 Stainless Pot
  • 1 Small Sauce Pot

Ingredients
  

  • 4 Cold Water Lobster Tails (thawed)
  • 26 oz Lobster & Cheese Ravioli
  • 24 oz Vodka Sauce
  • Shredded Parmesan (for topping)
  • 4 tbsp Butter
  • Old Bay Seasoning (amount is your choice)

Instructions
 

  • Fill pot with water and bring to boil
  • Pull legs off tails and split them to pull meat to outside
  • Place 1 Tablespoon of butter on each tail and sprinkle with Old Bay
  • Use Instant Pot to steam tails for 1 minute
  • Remove tails and chop up meat
  • Place ravioli in boil water and cook for 10 minutes
  • Warm up sauce in pot
  • After 10 minutes drain the ravioli and place back in pot
  • Add the lobster and sauce stir to combine
  • Plate and sprinkle with cheese before serving

Notes

Have all ingredients delivered to you with Instacart.
I am going to try and make my own vodka sauce the next time I prepare this meal.I usually wait until the grocery store puts the tails on sale for about half price before I make this meal.  They are usually frozen anyways so when I find them I just keep them frozen until needed. 
Keyword Lobster Ravioli, Vodka Sauce
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Lobster Tails Seafood
Lobster Tails Instant Pot
Lobster Tails Seafood
ravioli
VodkaSauce
Lobster Ravioli Seafood Recipe
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