In the Bender Kitchen: Everyday Hero CT – Firefighter prepares her favorite dish


Today we are joined by Firefighter/EMT, Beacon Hose Co. #1, Kristen Trzaski in the Bender Kitchen to cook her favorite meal.

Firefighter Trzaski, who loves to cook will prepare a favorite dish and talk about the shortage of volunteer firefighters in Connecticut.

Kristen will be cooking Crockpot Roasted Chicken over Mixed Green Salad with Maple Balsamic Dressing, walking through and demonstrating the process, as well as showing the finished dish. 

Related Content: Firefighter makes Cavatelli

Eighty-three percent of all fire personnel in Connecticut are professionally trained volunteers, and the majority of fire departments throughout the state are experiencing a volunteer shortage. Local fire departments need volunteers of all skill levels and abilities, people willing and able to respond to emergencies whenever called upon, as well as support personnel such as fire police, administrative assistants, and more.

Related Content: Everyday Hero CT Needs You

Crockpot Chicken

1 Whole approx 5 pound Thawed Chicken
Olive Oil
2 tsp Paprika or Smoked Paprika
1 tsp Garlic Powder
1 tsp Salt
1 tsp Ground Pepper
1 tsp Dill Weed
1 Lemon


1. Place 4 golf ball sized aluminum balls in the bottom of the crock pot.

2. Cut lemon in half and place in cavity.

3. Place the chicken on top of the aluminum balls.

4. Mix paprika, garlic powder, salt, pepper & dill weed

5. Drizzle olive oil on top of chicken.

6. Rub chicken all over with olive oil and seasonings.

7. Cover the crock pot and cook thawed chicken on high for 4 hours or low for 8 hours. 
(frozen chicken cook on low 8-10 hours)

Mixed Green Salad with Maple Balsamic Dressing

5 oz Mixed baby greens
1 Pear cored & chopped
1 cup dried cherries
4-6 oz crumbled goat cheese
2 tsp Dill
1/2 Cup bacon chopped
1 Cup glazed pecans (recipe follows)

2 Tbsp of balsamic vinegar
1 1/2 Tbs pure maple syrup
1 Tbs olive oil
1/2 Tsp dijon mustard
Pinch salt

Directions: Whisk everything together

Glazed Pecans:
1 Cup Pecans
1 1/2 Tbs Brown Sugar
1 1/2 tsp Water
1/8 tsp Vanilla
1/8 tsp Salt
Pinch Cayenne


1. Combine Brown Sugar, Water, Vanilla, Salt & Cayenne.

2. In a dry pan toast Pecans on low heat stirring often until aromatic.

3. Combine all ingredients and stir constantly until Pecans are coated.

4. Remove from heat and spread on a cookie sheet to cool.

Interested volunteers should visit or call 1-800-Fire-Line. 

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