Here are some recipes for you to try out.
If you would like to contribute some recipes to this page, please email us. Be sure to include your name, telephone number and, if you're a student, which Sachem School you attend and what grade. If we post your recipe, we'll send you an email alerting you!
Grilled Chicken Parmigana
1 Chicken Breast, split and both pieces flattened.
1 medium size Tomato, sliced
1 clove garlic, crushed (garlic powder will work too)
sliced or shredded mozzarella
1/4 cup of fresh copped basil in olive oil
Coat chicken with olive oil, salt and pepper to taste. Coat tomatoes with olive oil and garlic. On a bar-b-que or stove-top grill, lightly grill sliced tomatoes and put them off to the side. Grill the chicken next, and when chicken is nearly cooked, brush with fresh chopped basil. Top with tomato slices and mozzarella cheese. It can be served on a bun or plain.
The Poor Man's Chicken Roast
4 quartered chicken breasts (on the bone, preferably)
thin-sliced fresh garlic
chicken stock or broth
seasoned bread crumbs
melted butter, 1/2 stick
Salt and pepper chicken breasts to taste. Take garlic slices and place one or two between the skin and the flesh of the breast. Generously coat skin with melted butter and top off with bread crumbs. Bake at 400° until done. Before serving, gently bathe chicken in broth.
Italian Flag Pasta
2 Chicken breast split and cut into strips
2 roasted Red Bell Peppers
1 seeded diced tomato
1 clove chopped garlic
1 head of broccoli
1/4 cup of grated parmigana or romano cheese
1/4 cup of fresh chopped basil in oil
1/2 cup of chicken stock or broth
1/2 stick of soft butter
1/2 pound of bow tie pasta
To roast peppers, put peppers on sheet tray in oven pre-heated at 450°. When pepper skins turn black, they are done. Take peppers out of oven, remove from sheet tray and place in a covered bowl. Let them stand for about five minutes. Once they have cooled, peel the black skin off the outside and deseed. Discard stems if necessary. Cut peppers into 1/2 inch strips.
Cook bow tie pasta off and place aside.
Cut broccoli stems; Steam broccoli until it turns bright green.
In a skillet, coat pan with olive oil and heat. Once pan becomes hot, add chopped garlic and diced tomatoes. As soon as garlic begins to brown, add chicken strips. Salt and pepper as desired. Once chicken is completely cooked, add roasted peppers and pour in chicken stock. Once liquid in pan comes to a boil, add soft butter and then add chopped basil. Add grated parmigana/romano cheese.
For seafood lovers, this recipe can also use shrimp, scallops or chopped fish instead of chicken.
1 Twelve oz. can of black beans (give or take an ounce)
1 Twelve oz. can kidney beans (give or take an ounce)
1 Twelve oz. can of lentils (give or take an ounce)
3 medium white onions, finely diced
8 tomatoes, diced
4 jalapeno peppers, diced and seeded
1 can lager beer (optional)
1/4 cup fresh chopped cilantro
4 teaspoons chili powder
1/2 cup olive or canola oil
salt and pepper
In a large pot (at least 1 gallon), heat pot and coat generously with olive or canola oil. Add chopped onions and tomatoes and cook until mixture becomes almost sauce-like. Add jalepenos and chili powder. Drain liquid from kidney and black beans and add lentils. Salt and pepper to taste. Cook under low-heat for at least two hours, stirring and adding beer to liquefy. Let simmer for at least another hour. When finished, stir in cilantro.
Remember, chili usually tastes better after it has sat in the refrigerator for a day!