Ever wonder what it takes to feed a station full of hungry firefighters? Cooking with Fire takes you inside the kitchens of the Goodyear Fire Department as our firefighters share some of their favorite firehouse dishes. 

Orange Chicken

Ingredients

• 2 lbs. chicken breast
• 1 egg
• 2 1/2 teaspoon salt
• 1 teaspoon pepper 
• 1/2 cup cornstarch 
• 1/4 cup flour 
• 2 tablespoons cooking white wine
• 1/4 cup orange juice 
• 3 tablespoons soy sauce 
• 2/3 cup sugar
• 1/3 cup rice vinegar 
• 1/3 cup white vinegar 
• 2 pinches of orange zest 
• 2 pinches of minced garlic 
• 2 pinched of minced ginger 

Directions

• Cube the chicken breast into bite size pieces. Take the cubed chicken and dip in the egg then coat the chicken in the flour, pepper, salt and cornstarch. 
• Over high heat, heat cooking oil and place breaded chicken pieces into the pan. Cook for pieces for 3-4 minutes. 
• Mix orange juice, soy sauce, sugar, rice vinegar, white vinegar, orange zest, garlic and ginger then add to a pan on medium-high heat. Continue to stir sauce for 2-3 minutes until it starts to boil. Reduce heat and add cooked chicken pieces to the sauce. Coat chicken evenly with sauce, serve over rice and enjoy! 

Homemade Pizza

Ingredients

This recipe makes one large personal pizza

• 1 cup self-rising flour
• 1 cup plain Greek yogurt 
• 1 cup mozzarella cheese 
• 3/4 cup marinara sauce 
• Toppings of your choice. Suggestions include: pepperoni, sausage, ham, black olives, green bell peppers, red onion, mushrooms

Directions

• Mix 3/4 cup of self-rising flour and 3/4 cup Greek yogurt into a bowl. Once the flour and yogurt stick together begin to kneed the dough in the bowl. Add the remaining 1/4 of flour until dough is no longer sticky
• Sprinkle some flour on a flat surface and begin to roll the dough out with a rolling pin
• Once the dough is about a quarter of an inch thick, use your hands to roll back the edges of the dough to form the crust
• Pre-heat over to 400 degrees 
• Place dough on a baking sheet covered with aluminum foil and cover the foil with cooking spray
• Add the marinara sauce, cheese and toppings to the dough
• Cook the pizza for 16-20 minutes. Cut pizza into slices and enjoy!

BBQ Pulled Pork

Ingredients

• 5-8 lbs. pork butt or shoulder
• 4 cups apple cider vinegar
• 1/4 cup brown sugar
• 5 tsp. salt
• 2 2/3 tbsp. garlic powder
• 2 2/3 tbsp. onion powder
• 3 1/2 tsp. black pepper
• 1 tbsp. red pepper flakes
• 1/3 cup ketchup 
• 1 tsp. hot sauce
• 6 tbsp. paprika 
• 1 1/2 tsp. cumin 
• 1 tsp. cayenne
• 32 oz. chicken broth

Directions

• For the BBQ sauce, add 3 cups of apple cider vinegar, 1/4 cup brown sugar and 2 tsps. of salt into a sauce pan and bring to a boil. When mixture starts to boil, add 2 tsps. garlic powder, 2 tsps. onion powder, 1/2 tsp. black pepper, 1 tbsp. red pepper flakes, 1/3 ketchup and 1 tsp. hot sauce into the pan and simmer on low for 15 minutes. 
• For the pork, trim any excess fat and cut into chunks. Sear the pork chunks with salt and pepper until browned. Deglaze the pan that seared the pork with the chicken broth. 
• Add pork and broth mixture into an instant pot or crockpot. Add 6 tbsps. paprika, 1/4 cup brown sugar, 2 tsps. garlic powder, 2 tsps. onion powder, 3 tsps. salt, 3 tsps. pepper, 1 1/2 tsp. cumin, 1 tsp. cayenne, 1 cup apple cider vinegar.
• If using an instant pot, use manual high pressure and set for 40 minutes. If using a crock pot, set on low and cook for at least 6 hours. 
• Once the time is up, allow for 10 minutes of steam release if using an instant pot.
• Shred the pork in the instant pot or crock pot using forks. 
• Serve on toasted bun or by itself and enjoy! 

Baja Shrimp Tacos

Ingredients

• 1 lbs. shrimp
• 10 tomatoes
• 1 head of cabbage
• 1 white onion
• Bundle of cilantro
• 4 limes
• 2 cups sour cream
• 1 cup mayonnaise 
• 1/4 cup milk
• 1/4 cup seltzer water
• 1/4 can adobo chipotles 
• 1 cup flour
• 1/4 cup corn starch 
• 1 tsp. baking powder
• 1 tbsp. garlic powder 
• 1 tsp. garlic salt
• 1 cup vegetable oil 
• 1 egg
• Tortillas 

Directions

• For the slaw, chop cabbage, tomatoes, onion, cilantro and mix in a bowl. Squeeze two of the limes into the mixture. Salt and pepper to taste then cover bowl and let it marinate in the refrigerator for 20 minutes. 
• To make the Baja sauce, in a blender add sour cream, mayo, adobo chipotles, milk, garlic powder and the juice from the other two limes. Blend until everything is mixed well.
• Heat vegetable oil in pan to 375 degrees.
• For the shrimp batter mix flour, corn starch, baking powder, garlic powder, garlic salt, egg and seltzer water in a bowl into you get the consistency of a pancake batter.
• Clean and peel the shrimp then coat the shrimp in the batter. Add the shrimp to the oil and cook on each side until its golden. 
• Warm tortillas, place cooked shrimp on the tortilla and then add slaw and Baja sauce and enjoy!

Green Chili Chicken

Ingredients

• 5 lbs. boneless chicken thighs 
• 3 chicken bouillon cubes 
• 3 poblano peppers 
• 3 Anaheim peppers 
• 3 jalapenos 
• 8-10 tomatillos 
• 1 large onion 
• 1 cilantro bunch
• 1 cup of water
• 1 tsp. oregano
• 1/2 tsp. cumin 
• 1/2 tsp. salt 

Directions

• Clean peppers as grill pre-heats to 500 degrees. Once grill is hot, place peppers on the grill and cook for 5 minutes on each side.
• Trim chicken thighs and cut into chunks.
• Clean and quarter tomatillos and onion. 
• In a pressure cooker or crock pot, begin to heat water. After water becomes hot, add bouillon cubes and spices to the pressure cooker.
• Add tomatillos and onion to pressure cooker. 
• After peppers are done on the grill, add to pressure cooker. 
• Cook on high for 35-40 minutes in pressure cooker. If using a crock pot, cook on high for 5-6 hours. 
• After cooking, pull out vegetables from the pressure cooker and blend along with the cilantro. 
• Add blended mixture back into the pressure cooker and then enjoy! 

Chipotle Chicken with Cabbage Slaw

Ingredients

• 1-2 lbs. chicken (breast or thighs)
• 1 (7 oz.) can chipotle sauce
• 1/2 cup of water
• 1 head of green cabbage
• 1 bunch of cilantro 
• 1 bushel of green onions 
• 2-3 limes, juiced
• 2-3 serrano peppers
• Salt, to taste
• Garlic powder, to taste

Directions

• Mix chipotle sauce and water, then place chicken in a bowl and let marinate for 30 to 90 minutes.
• Rinse cabbage, then shred into a mixing bowl.
• Dice cilantro, green onions, and serrano peppers and add to bowl with cabbage. 
• Add lime juice, salt, garlic powder and mix ingredients.  
• Grill chicken to a minimum temperature of 165 degrees. 
• Dice chicken once cooked.
• Warm up flour or corn tortillas, place chicken on tortilla, top with cabbage slaw and enjoy!