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We Try It: Firefighter Tim puts food products to the test

Indy Style gave Carmel firefighter and firehouse cook Tim Griffin two food products to try at the firehouse.  Here are his recipes, check the video for the results.

From Henry’s Humdingers

Sweet ‘n’ Salty Sizzlin’ Popcorn


4 c popped popcorn

¼ c dark brown sugar

¼ c unsalted butter

¼ c Phoebe’s Fireball

¼ tsp salt


Preheat oven to 300. Bring all ingredients except the popcorn to a boil in a stainless steel saucepan. When all the ingredients have boiled, pour over the popcorn in a metal bowl and toss to coat. Once evenly coated, spread the mixture on a baking sheet. Sprinkle with salt and place in the over for 10 minutes. Remove and let cool.

Grumpy Grandpa’s Grilled & Glazed Chicken


4 boneless skinless chicken breast

2 ripe avocados, seeded and peeled

Juice of one lemon

12 oz of sheet mini bell peppers


Juice of 1 lemon

½ onion

2 Tbsp soy sauce

½ red bell pepper

Grumpy Glaze

½ c Grumpy Grandpa

2 Tbsp dry sherry (Tim used some red wine vinegar instead)


To make the marinade, combine lemon juice, onion, soy sauce and red bell pepper in a blender. Puree until smooth. Add chicken to the marinade and marinate for 45 minutes. Heat the grill to medium heat. Remove chicken breasts from marinade. Grill chicken on both sides until cooked through. Lightly glaze the chicken on all sides with the remaining glaze. Keep warm. Dist the mini bell peppers with olive oil cooking spray and grill until lightly charred on all sides, about 12 minutes. Slice avocados into 4 slices per half. Sprinkle with lemon juice and place on grill. Grill for 2 minutes per side and brush light with Grumpy Glaze.

For more recipes visit their website at

AND FROM Freekeh Foods

Hearty Beef Stew With Mushrooms and Freekeh

1-8 oz package cracked freekeh (1 cup) Original Freekeh or Rosemary Sage Freekeh work great

1 to 1 ½ pounds of beef stew meat, cubed

3-4 tbls extra virgin olive oil

32 ounces beef broth

2 c mushrooms, sliced (Tim substituted Sweet Potatos here)

1 c onions, cut into wedges

1 c baby cut carrots or diced carrots

1 c red wine

½ c tomato paste or substitute canned diced tomatoes

4 whole garlic cloves

3 bay leaves

1 tsp paprika

½ tsp onion powder

½ tsp dried mustard

¼ tsp cumin

1 tsp thyme and 1 tsp ground rosemary

A shake of red pepper flakes or cayenne pepper

4 good shakes of fresh black pepper

Salt to taste


In a large, oven-proof pot, heat olive oil over medium.

Toss in beef and brown on all sides. The beef doesn’t have to be cooked all the way through, just browned on the outside to seal in moisture.

Once browned, remove beef and set aside.

In the same pot on medium heat, add a little more oil, toss in onions, carrots and mushrooms (sweet potatoes) and cook for 5 minutes until onions are translucent.

Turn stove top off.

Add beef back into the pot.

Add tomatoe paste, red wine, spices, uncooked freekeh and broth, stirring.

Cover with lid and cook in the oven at 300°.

Check in 1 hour and give a little stir. The liquid should be almost fully absorbed by the freekeh.

Place lid back on and continue cooking an additional 30 minutes.Warm Breakfast Freekeh

1 8-oz package cracked freekeh (approx 1 cup) (Original variety)

2 1/2 c water (for richer flavor, try cooking in almond milk, or coconut milk)

2 tsp vanilla extract

1 tsp cinnamon

2 Tbls Earth Balance® or butter


Pour freekeh and liquid into a saucepan and bring to a boil for about 1 minute. Add vanilla extract, cinnamon and Earth Balance® or butter. Reduce heat to low. Cover and simmer for about 25 minutes. Serve with fresh sliced fruit and top with nuts.

Options: You can also add a dollop of yogurt for extra protein and creaminess.

For more recipes using Freekeh visit their website at