Here are two recipes selected from the Fire House Chef website and the IAFF Menu Planner that will make you say ‘mmmm good.’

From Fire House Chef

Orange Juice Chicken
•    In a bowl mix 1 beaten egg
•    1/2 of a 6oz frozen orange juice(thawed)
•    2 tablespoons of soy sauce
•    1 teaspoon of paprika and dash of salt.
•    Melt 3 tablespoons of butter in a large baking pan.
•    Dip chicken(2 1/2 to 3lbs) pieces in mixture then coat with 1/2 cup of bread crumbs.

Place skin side of chicken up and bake uncovered at 375 degrees for 50 minutes. Makes 4 servings


Recipe by Firefighter: T. Green Saratoga Springs Fire Department, New York


From IAFF Menu Planner

Praline Sweet Potato Casserole


6       large dark-orange fleshed sweet potatoes (about 5½ pounds), scrubbed
3/4 c. nonfat milk
1/2 c. (1 stick) unsalted butter (use ¼ less butter to reduce the fat in his recipe)
3        large eggs, lightly beaten
1 tsp.  salt
1 c.     packed dark brown sugar

Praline Topping –
4 tbsp. unsalted butter
3/4 c.   packed dark brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 to 1 tsp. ground nutmeg
3/4 c.  heavy whipping cream
2 c.     coarsely chopped pecans
2 tsp.  pure vanilla extract


  • Preheat oven to 350ºF. Pierce each potato several times. Place in baking pan and bake until potatoes are tender – about 1 to 1½ hours. Set aside until cool enough to handle.
  • In a small sauce pan, heat the milk and butter until butter is melted and the mixture is hot but not boiling.
  • Cut potatoes in half; scoop out the flesh to a food processor or large bowl if using a mixer.
  • Process the potatoes or mash them until smooth. Stir in the milk mixture whisking in the eggs until well combined.
  • Add the salt and brown sugar. Continue to mix until well combined.
  • Place in well buttered 9×13″ casserole or 3-quart casserole (do not fill too high). Set aside.

Praline Topping –

  • Melt the butter in a 2-quart saucepan over low heat.
  • Stir in the brown sugar, salt, cinnamon, nutmeg, cream, and pecans. Heat to a simmer and cook, stirring constantly until the sugar has dissolved and the mixture thickens, about 10-15 minutes. (Watch carefully).
  • If the mixture begins to boil and splatter, turn down the heat to maintain a simmer.
  • Remove from heat, stir in vanilla and pour topping evenly over potatoes spreading with a rubber spatula.
  • Bake casserole on baking sheet to catch spills until the topping is slightly crusty and set – about 40-45 minutes. Serve immediately.