Provided by Frank E. Vaerewyck
Simple things incentivize success. I have written a few times about training, and say all the time to “Train like you live, Live like you train.” I whole-heartedly believe in that saying, and heard another one the other day that rings true as well: “People don’t learn to fail, they fail to learn.” That statement alone can be applied to so many things, as well as cooking. You need to learn to be successful at anything.
Ever heard the statement, “they can’t cook, they burn water!”? Well in a way that is possible, and though you do not need to graduate from some high dollar culinary school to make a masterful creation, you do need to know a thing or two to make it not taste like you’re feeding your crew shoe leather and cardboard.
I am always reading periodicals, the culinary section of the newspaper, and checking out websites to pick up on something I didn’t know, or fine tune something I had seen before. The cooking shows and food channels out there are amazing, and I really enjoy studying these chefs as they hone their trade. The cooking shows where the everyday cook comes in and makes something you would find at a five-star restaurant tend to be my favorites.
When I started the Firehouse Foodie, I had a mission to highlight Firehouse Chefs, and truly be a Foodie. There is a Foodie in all of us, so the Firehouse Foodie is NOT just me, but all of us who love the way Firefighters cook. Erica Wood, FF/Paramedic at County of Orange Fire and EMS, and Local 5103 President, outside of Fredericksburg, Virginia, is one such cook that has taken time to not only learn her craft as a Firefighter and Paramedic but as a Firehouse Chef too. Chefs and Foodies like her have taken the time to watch, listen and learn from those that are willing to teach. Her Crustless Chicken Pot-Pie Crock Pot Style is all the rave, easy to not only make at home, but at the Firehouse too – and “That’s Bringing the Firehouse Home.”
Crustless Chicken Pot-Pie Crock Pot Style
4-large boneless chicken breast (cubed) we did ours bite size.
10-small red potatoes, halved
1-8 oz package of baby carrots
2-Family size cream of chicken soup (22-26 oz cans)
6-chicken bouillon cubes
2-tsp garlic salt
1-2 tsp ground black pepper
1-16 oz bag of frozen mixed veggies
Served over Mashed potatoes or Stove top stuffing
Combine the chicken, potatoes, carrots, chicken soup, chicken bouillon, garlic salt, and black pepper in a slow cooker; cook on High for 4-5 hours, and stir at hours 2,3,4.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Serve over mashed potatoes and/or stove top stuffing. Enjoy!