Fire Departments and VFD

Firehouse Foodies: Chicken Marsala from Mount Laurel Fire Department

Firehouse Foodies

Our latest Firehouse Foodies recipe comes to us from Andrew Huelster of the Mount Laurel Fire Department. Andrew has been a Volunteer at Mount Laurel since May of 2012 and he, as well as the other officers in his company, takes home cooked meals very seriously. The evidence of this is in the delicious recipe that he has so generously shared with us, including a little extra bonus.

What makes this edition of Firehouse Foodies extra special is that our talented cook has provided us with not only a tasty entrée, but an appetizer as well! Read on to see two delectable recipes for chicken marsala and asparagus wraps, and then learn a little bit more about our featured firehouse foodie.


Chicken Marsala

Created by: Andrew Huelster


2 chicken breasts (Butterflied to make 4 portions)

salt (to taste)

pepper (to taste)

olive oil

butter (optional)

pack of white mushrooms (sliced to desired thickness)

garlic powder

parmesan cheese

1 cup red wine (whichever kind you prefer)

To prepare this meal properly, you will need to cook the chicken and mushrooms in two separate pans and then add the partially cooked chicken and wine to the mushroom pan at the end.

Add olive oil (or butter) to a frying pan and heat. Season one side of each breast with salt and pepper and sear on high for 2 to 3 minutes. Flip and sear the other side for 2 to 3 minutes. (The chicken will not be fully cooked until after it’s combined with the mushrooms.) Place the partially cooked chicken to the side and prepare the mushrooms.

Add olive oil, mushrooms, garlic, salt and pepper to a large frying pan and heat. Cook for 6 to 10 minutes until juice starts evaporating. Add red wine, the partially cooked chicken, and then top it all with the parmesan cheese. Cook for an additional 2 to 4 minutes, or until the chicken is fully cooked.


Asparagus Wraps


bundle of asparagus

¼ pound prosciutto

¼ pound provolone



garlic powder

½ lemon juiced

Preheat your oven to 400 degrees. Clean and cut the ends off of the asparagus spears and then section them into 2 to 4 bundles. Lay slices of prosciutto in overlapping layers and roll each asparagus bundle in them (see photos). Place the wrapped bundles in a baking dish and sprinkle with seasonings, oil and lemon. Bake for 15 to 18 minutes at 400 degrees. Add the provolone cheese on top and finish baking for an additional 2 to 4 minutes, or until cheese is melted.



We can’t wait to try both recipes and share this delicious meal at home, just like Andrew does with his fellow firefighters at Mount Laurel FD.  We asked Andrew some of our signature Firehouse Foodies questions and he was able to oblige us once again with some very interesting input on meals at the firehouse.

How important are meals at the fire company and how often do you have them?

Meals are served each evening for the volunteers as close to dinner time as possible, based around when we have our drills or calls. Meals are the core of each night as far as importance goes because the dinner is usually the highlight of our evening.

How are cooking duties assigned to the other members in the firehouse?

Cooking duties are assigned on a volunteer basis as well. Sometimes, if we are light on staff, it is easier to just order pizza or other take-out, but that is generally frowned upon by our officers who prefer home cooked meals.

What is the “signature dish” that you enjoy making for everyone? How many versions did you make before you felt like you perfected the dish and what feedback have you received from your fellow firefighters on this recipe?

My personal dish that I am known for is chicken marsala. It’s basically chicken cooked in mushrooms and a little bit of red wine (don’t tell the chief). For a side, I like to slow steam asparagus wrapped in prosciutto topped with thinly sliced provolone. This meal I was luckily able to perfect the first time due to a great friend of mine who is skilled in the culinary arts – and I owe him big time, because it’s a serious hit with the guys.

How important is it to create a dish that everyone will enjoy, while keeping the cost low?

It is imperative, depending on how many people you have that evening, to prepare a cost effective meal. We are granted money per capita so usually we are good and have ample budget to provide for everyone a great meal, as well as dessert.

Are you a fan of any specific foods in general?

Me personally, I like whatever food is free; however I am simple because I enjoy pizza, any Italian dish, and take out, of course.

What are some of your favorite meals that other fire fighters have prepared?

I enjoy it when we make BLT’s because they are simple and because of bacon, obviously. Another favorite is breakfast for dinner, during which we make pancakes, sausage and French toast – and of course more bacon. This is easy too.

If you were on a deserted island with nothing but raw veggies, meat and water, what would be the ONE condiment/spice/ingredient you MUST have with you?

This question, though simple in nature, pains me because my mother would shoot me if she saw this, but hands down I would pick salt above all others. Not only do I love the flavor, but it is also a preservative.

Be sure to try this recipe out for yourselves, share it with your friends and families and check back for our next edition of Firehouse Foodies!


If you would like to contribute your signature fire house recipe and appear in Firehouse Foodies, contact our Editor at with your recipe, a brief bio, and an image that you would like to have posted with your recipe!


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