Firefighter Eats Too

This Phoenix museum honors Arizona firefighters, tells their story. How to visit Firefighting is a tough, dangerous job, especially in Arizona where wildfires are prevalent and deadly. Here's how to learn more about their history.

Ever wonder why you see our first responders at the grocery store while on duty? Our first responders work 48-hour shifts, living together for a third of their time. This includes shopping for food, preparing, and sharing meals. They’re a family, and like any family, they need to eat!

It's important to note that our employees pool their own money every shift to share meals. But they are always ready! Often, meals get interrupted during shopping, prepping, and eating.

This crew received a call while at the store. They left with their groceries and ice cream, ran the call, and provided excellent customer service. The ice cream survived! 🚒👨‍🚒 🚑 🍦🛒

Crockpot Cheesesteak Potato Casserole
Ingredients:
2 pounds thinly sliced beef sirloin or ribeye steak
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup sliced mushrooms
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 (32-ounce) bag frozen diced potatoes
2 cups shredded provolone cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:
In a large skillet, cook the thinly sliced beef over medium-high heat until browned. Add the sliced onion, bell peppers, mushrooms, and minced garlic. Cook until the vegetables are tender and the beef is cooked through.
Stir in Worcestershire sauce, salt, and pepper to taste.
Grease the crockpot insert with cooking spray. Layer half of the frozen diced potatoes in the bottom of the crockpot.
Top with half of the cooked beef and vegetable mixture, followed by half of the shredded provolone cheese.
Repeat the layers with the remaining potatoes, beef and vegetable mixture, and provolone cheese.
Sprinkle grated Parmesan cheese on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6 hours 20 minutes - 8 hours 20 minutes | Servings: 6-8 servings

Garlic Parmesan Chicken Bites

Ingredients:

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 cup unsalted butter, melted
2 tbsp chopped fresh parsley (optional)
Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, place the flour. In a second shallow dish, place the beaten eggs. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each chicken piece in the flour, shaking off any excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
Place the coated chicken pieces on the prepared baking sheet. Drizzle the melted butter over the chicken bites.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden and crispy.
If desired, sprinkle with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 280 kcal | Servings: 4 servings

congratulations sir

Balsamic Peach Pork Chops with Blue Cheese

Ingredients:

1 pound pork chops
1/2 cup balsamic vinegar
2 tablespoons apricot preserves (or honey)
2 teaspoons dijon mustard
2 cloves garlic, minced or grated
1 teaspoon thyme, chopped (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large peaches, sliced
1/4 cup blue cheese (or feta), crumbled (optional)
Directions:

Marinate the pork chops in half of the mixture of the balsamic vinegar, apricot preserves, mustard, garlic, thyme, salt, and pepper, for 20 minutes to overnight, reserving the remaining half.
Shake off the excess marinade and pan fry over medium-high heat until cooked through, about 3-5 minutes per side, before setting aside.
Place the remaining balsamic mixture in the pan and simmer until it starts to thicken, about 3 minutes.
Add the peach slices and cook until they are just tender, about 2 minutes.
Enjoy the pork chops topped in the balsamic peach sauce topped with the crumbled blue cheese!

congratulations Angela, strong work

Sierra Vista Fire & Medical Services will host Camp SPARK (Smart Powerful Assertive Respectful Kind) from 8 a.m. to 7 p.m. on Saturday, July 27, at Fire Station 3, located at 675 Giulio Cesare Ave.

This free camp is open to female students that are between 12 and 18 years old. It will provide a glimpse into life as a Firefighter and/or EMS professional to encourage young women to consider fire and EMS service as a career. Participants will take part in a fun-filled day of physical training, classes and fire/EMS simulations. They will also have the chance to ask questions, train, and interact with female firefighters and medics from SVF&MS as well as other local departments!

Applications will be accepted through July 1. To learn more, download the application packet by visiting SierraVistaAZ.gov/Camp-Spark. To apply, fill it out and either email it to [email protected] or drop it off at Fire Station 3, located at 675 Giulio Cesare Avenue. Application packets are also available for pick up at Fire Station 3.

Creamy Garlic Parmesan Chicken Pasta
Ingredients:
1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for the casserole)
3 cups cooked chicken, diced or shredded
2 (15 ounce) jars Alfredo sauce
1 cup garlic parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Directions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the Alfredo sauce, garlic parmesan sauce, mozzarella cheese, Parmesan cheese, salt, and black pepper.
Add the cooked chicken and rotini pasta to the sauce mixture and stir until well coated.
Transfer the pasta mixture to a greased baking dish.
Pour the reserved cup of cooking water over the pasta.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 600 kcal per serving
Servings: 6 servings

🧀 Crispy Cheddar Chicken - Baked! 🧀

Ingredients:
• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 2 cups shredded sharp cheddar cheese
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Cooking spray or olive oil, for greasing

Instructions:
1. Preheat the oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil and set aside.
2. Season the chicken breasts with salt and pepper.
3. In a shallow dish, place the all-purpose flour. In another shallow dish, whisk together the eggs and Dijon mustard.
4. In a third shallow dish, combine the shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, garlic powder, and paprika.
5. Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat evenly with the cheddar breadcrumb mixture, pressing gently to adhere.
6. Place the coated chicken breasts in the prepared baking dish. Lightly spray the tops with cooking spray or drizzle with olive oil.
7. Bake for 25-30 minutes, until chicken is cooked through and the coating is crispy and golden brown.
8. Remove from the oven and let the chicken rest for a few minutes before serving.
9. Serve hot with preferred sides like mashed potatoes, steamed vegetables, or a fresh salad.
Enjoy this delicious and comforting baked chicken dish with its crispy cheddar crust!
Prep Time: 15 minutes Cooking Time: 25-30 minutes Total Time: 40-45 minutes Servings: Serves 4
Tips:
• Enhance flavor by adding dried herbs or spices to the breadcrumb mixture, like Italian seasoning, dried parsley, or smoked paprika.
• Ensure even coating of each chicken breast with the breadcrumb mixture for a crispy and flavorful crust.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cream Cheese and Bacon Stuffed Doritos Chicken

Ingredients:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
4 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
Full recipe in First (C.O.M.M.E.N.T) 👇👇

Cozy up with our decadent Philly Cheesesteak Casserole made right in your crockpot! Let the slow cooker do the work! 🥘💕🍴
Ingredients:
1 1/2 pounds ground beef, cooked and drained
3 bell peppers, sliced
1 large onion, chopped
1 heaping tablespoon minced garlic
2 tablespoons steak seasoning
2 tablespoons Worcestershire sauce
28 oz bag Southern Style O'Brien Hash Browns with Onions & Peppers (frozen)
1 can cheddar cheese soup
1 1/2 to 2 cups shredded provolone cheese
1/2 cup sour cream
Directions:
In a skillet over medium heat, cook the ground beef until browned and drain the excess grease.
Add the sliced bell peppers, chopped onion, and minced garlic to the skillet with the beef. Season with steak seasoning and Worcestershire sauce, and sauté until vegetables are tender.
Transfer the beef and vegetable mixture to a crockpot.
Add the frozen hash browns, cheddar cheese soup, shredded provolone cheese, and sour cream to the crockpot.
Stir well to combine all ingredients.
Cover and cook on high for 2 hours or on low for 4-5 hours until bubbly and heated through.
Prep Time: 15 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 15 minutes to 5 hours 15 minutes | Kcal: 600 kcal | Servings: 6 servings

𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝐒𝐎𝐌𝐄𝐓𝐇𝐈𝐍𝐆 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨P 🥰🥰🥰
Moist burritos
Ingredients:
1lb ground beef
1/2 cup chopped onion
2 c. with minced garlic tea
1 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of pepper
4.5 oz diced green peppers
16 oz. of refried beans
8 oz de sauce tomate
10 oz de sauce enchilada
15 oz. Beanless Chili (Hormel)
6 flour burrito tortillas (approximately 12 inches)
2 cups of shredded lettuce
3 cups of shredded Mexican cheese
Minced green onions (for garnish)
Any additional toppings required
How to make wet burritos:
Preheat the oven to 400 degrees F.
Brown the ground beef and onion in a skillet over medium and high heat. Bake and stir until evenly brown and the onion starts to soften. Click for a medium frying pan.
Drain grease and season with garlic, cumin, salt and pepper. Stir green chili and refried beans until well blended. Turn off the heat but stay warm.
In a skillet, combine tomato sauce, bean-free pepper, and enchilada sauce. Whip together until well mixed, and cook over medium heat until smoked. Turn off the heat and stay warm. Click for a whip.
Divide beef and bean mixture into 6 servings in the skillet.
Place a burrito-sized tortilla on a plate and place 1/6 of the ground beef mixture in the center.
Top with some cheese and lettuce. Leave the lettuce out if you don’t want it to be cooked inside. You can also substitute or add other vegetables.
Fold on the left and right side of the tortilla over the filling, holding it in place with your fingers. Then fold the top and bottom sides of the tortilla onto the filling (like an envelope) making sure it mounts well so no filling can escape
Repeat with the other 5 tortillas
Place the seam down in two greased 9x13 oven safe dishes. Click for a 9 x 13 baking dish.
Pour the whole pan of sauce over the burritos.
Top with the rest of the cheese sprinkled evenly.
Bake in a preheated oven for 15-20 minutes until burritos are hot and the cheese is melted.
Top with more lettuce, tomatoes, sour cream and dried chives, or toppings of your choice.

well deserved

We are excited to extend a warm invitation to you and your family to join us for our annual EMS Open House event that promises to be both informative and impactful. You might even get an opportunity to snap a photo with .

* Information Session: Gain insights into the latest developments in emergency medical services, including advancements in equipment, techniques and protocols.
* Live Demonstrations: Witness live demonstrations showcasing our experienced EMS team.
* Interactive Stations: Engage with interactive stations where you can explore EMS equipment, ask questions, and learn more about our services.
* Meet your Community Education staff and share your safety knowledge by participating in a variety of fun educational games and practice your CPR compression skills.

FREE-Saturday, May 18, 2024 - 9:00am to Noon - Fire Station 188 -
S. Citrus Rd & W. Harrison St. 85338. www.goodyearaz.gov/fire