Join “Jayni’s Kitchen” this week for “Firehouse Favorites.”

Lawrence firefighters Danny Clouse and David Russell and host Jayni Carey will fire up the grill and prepare a chicken dish along with other tasty meals.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Grilled Chicken with Fresh Green Beans and Alfredo-Style Pasta

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3 skinless, boneless chicken breast halves

steak seasoning (Grillmates preferred)

Italian salad dressing

2 tablespoons olive oil

1 tablespoon butter

8 ounces fresh green beans, snapped in half

16 ounces penne pasta, cooked and drained

1 8-ounce container whipped butter, softened

1 6-ounce wedge Asiago cheese, grated

Sprinkle the chicken breasts with the steak seasoning and place them in a shallow pan. Cover the chicken with Italian dressing, to coat. Cover and marinate in the refrigerator for at least 1 hour.

Remove the chicken from the marinade and grill over medium-high heat on a gas grill, or over medium-hot charcoals for 3 to 5 minutes each side. Slice into strips, cover and keep warm.

Heat the olive oil and butter in a skillet over medium heat. Add the green beans and cook for about 5 minutes, or until tender-crisp.

Place the hot, cooked penne in a large bowl. Immediately add the butter and stir until melted. Stir in the grated cheese until melted. Add the green beans and grilled chicken. Toss to combine and serve. Serves 6.

Stuff

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1 7-ounce box macaroni and cheese

1 pound lean ground beef

1 pound pork sausage

1 medium onion, chopped

1 green pepper, seeded and chopped

1 1/2 to 2 cups picante sauce

prepared corn bread sticks

butter and honey

Cook the macaroni and cheese according to package directions. Set aside.

In a large skillet or Dutch oven, brown the ground beef and sausage with the onion and green pepper. Drain off the excess fat. Add the cooked macaroni & cheese to the meat mixture. Stir in picante sauce, to taste. Heat the mixture over low heat for 5 to 10 minutes.

Serve with corn bread sticks with butter and honey. Serves 6 to 8.