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Original Recipes
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We're always creating new dishes! Here are just a few of our favorites

Bob's Baked Turkey


The Brine
1 C Kosher Salt
1 C Light Brown Sugar
1 Gal Veggie Stock
1 T Whole Peppercorns
2 Orange, Quartered
2 Lemon, Quartered
6 Thyme Sprigs
4 Rosemary Sprigs

Cavity Aromatics
4 Rosemary Sprigs
4 Thyme Sprigs
3 T Sage
1 Onion (halved and microwaved for 1 minute)
1 Apple (halved and microwaved for 1 minute)


The evening before cooking: Combine all of the brine ingredients in a large saucepan and bring to a boil. Make sure salt and sugar are both dissolved. Place the gutted turkey into a large stock pot (or clean 5 gallon bucket). Add just enough cold water to just cover the bird and let it brine overnight in a cool location (but be sure it doesn’t freeze).

The next morning, rinse off the bird and discard the brine. Fill the empty and cleaned turkey body cavity with the aromatics listed above. Fill the neck cavity with rice to give your bird a plump look. Don’t put stuffing into your bird – make my Stuffin Muffins instead!

Set the oven to 500° and place the rack on the lowest setting. Rub the turkey with canola oil and sprinkle with your favorite salted seasoning mix (Red Robin Seasoning Salt works best, in my opinion).

Cook the turkey for 30 minutes and be prepared to silence the smoke detectors. Reduce heat to 350° and cover the breast with a double-layered triangle of aluminum foil. Cook until breast reaches 160°. Remove and cover for 30 minutes to let the juices redistribute.

A 13lb turkey baked in 2.5 hours, a 20-22 pounder will take about 3.5 hours.


Bob's Choc Chip Banana Bread


1 cup sugar
8 tbs butter (softened)
2 eggs
3 ripe bananas
1 tbs milk
1 tsp cinnamon
2 cup + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ cup chocolate chips

Preheat over to 325. Butter pan. Cream sugar and butter together. Add eggs one at a time, add mashed bananas. Add combined dry ingredients.

Bake at least 1 hour 10 minutes. Will look done at 1 hour but DON'T BE FOOLED.

Makes 1 loaf

Bob's Beef Chili


3 pounds ground beef
3 cups beef (or chicken) broth
15 oz can red pinto beans (drained)
14 oz can diced tomatoes (do not drain)
15 oz can tomato sauce
6 oz can tomato paste
1 tablespoon cider vinegar
2 large onions, diced finely
1 large green bell pepper, diced finely
6 cloves garlic, minced
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon sugar
3 tablespoons cumin, ground
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper, ground
1 teaspoon cayenne pepper
4 chipotle peppers, seeded and chopped in adobo sauce

In a large pot, brown the ground beef in three separate batches, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of
ground beef and set aside. Add onions and green bell pepper to the same pot and cook over medium heat
while stirring until the onions are soft and translucent. Add the cooked beef, garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat while stirring for 12 minutes. Pour in the beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar and chipotle peppers. Mix well.

Reduce heat to low and simmer for at least 2 hours before serving or refrigerating.

Bob's Beef Bourguignon


1 Beef Shoulder, Chuck or Shank
Salt and pepper to taste
2 tsp bacon fat
1 bottle red wine (preferably a Burgundy, but a good Pinot Noir will suffice)
2 ¼ cups chicken stock
1 can tomato paste
1 tomato (chopped)
1 medium onion (chopped)
1 large carrot (chopped)
1 bay leaf
2 cloves garlic (halved)
3 sprigs fresh thyme
¼ cup flour
¼ cup butter
1 cup pearl onions (used whole)
1 cup small button mushrooms (used whole)
Buttered Noodles

Trim fat off meat and cut into large chunks. Season the meat with salt and pepper then brown with a couple teaspoons of bacon fat. Don't crowd the pot - do half at a time if you need to.

Add red wine and 2 cups of chicken stock. Add one chopped tomato and tomato paste. Enclose chopped onion and carrot, bay leaf, garlic, thyme in cheesecloth satchel (optional) and throw into pot.

Cook COVERED for 2-3 hours on a gentle simmer.

Remove veggie / seasoning packet (or if you didn't use a packet, just scoop out the bay leaf).

Begin flour rue by combining butter and flour in saucepan and cooking over medium heat until butter is slightly browned. Add a little hot liquid from the stew pot and mix into stew.

In separate pan, sauté onions in butter and chicken stock, then add mushrooms to just cook through. Add to stew and serve over large buttered noodles.
Makes 1 large pot of stew

Bob's High Altitude Choc Chip / Cranberry / Pecan Cookies


2.5 cups All Purpose Flour
1 tsp Baking soda
1 tsp Salt
2/3 cup Butter (softened)
1/3 cup Shortening (Crisco)
2/3 cup Brown Sugar (packed)
2/3 cup Granulated Sugar
1 tsp Vanilla Extract
2 Eggs
2 cups chocolate chips (semi-sweet)
¾ cup chopped nuts (pecans, walnuts, whatev)
½ cup chopped dried cranberries (craisins)

Preheat over to 375. Sift flour with baking soda and salt. Cream sugars, vanilla, and butter. Add eggs one at a time, then slowly add combined dried ingredients and 2 tsp water.
Bake for 5 minutes on ungreased cookie sheets, then rotate 90 degrees and bake another 5 minutes or until just slightly brown on top (they may still look real wet, but you want them gooey).

Retire to cooling rack. When cooled, place in Ziploc bag.

Makes about 50 small cookies, or 36 regular ones.

Bob's Blueberry Crepes


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
2 cup frozen blueberries
½ cup granulated sugar
1 tbs. lemon juice

Combine all of the ingredients (except blueberries and sugar). For best results: Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool, or cover and place in warm oven if serving warm. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

In separate saucepan, heat blueberries and sugar over medium heat until sugar melts and blueberries are hot. Add lemon juice just before serving.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of liqueur to the egg mixture.

Makes 17-22 tiny little crepes, or 7 regular-sized ones. Feeds 2 people for breakfast.

English Toffee


14 tablespoons (1 stick, plus 6 tablespoons) butter
1 cup sugar
2 tablespoons cold water
1/2 cup chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet (or used an ungreased Silpat).

Melt butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.

Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.

Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet (or Silpat) and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts.

Cool completely and break into pieces. Store in an airtight container.

Green Chile Chicken Enchiladas


2 medium onions (diced)
1 small can of diced green chili
2 Tbs. butter
2 cans diced (drained) tomatoes
4 chicken breasts
16-20 corn tortillas
2 packages of dry enchiladasauce powder
4 C. chicken broth
1 ½ Cup grated Mexican cheese
½ head of Iceberg lettuce (shredded)
Reduced fat sour cream
dried parsley

1) Filler: Sautee onions and green chili in butter on medium-high heat in a pan. After onions are browned, add tomatoes. Reduce heat to medium-low and cook for 10 minutes. Set aside.

2) Grill chicken breasts until done. Shred or dice. Set aside.

3) Heat enchilada sauce packages with chicken broth until it thickens. Set aside.

4) In a deep baking dish, pour about 1/3 cup of sauce into the bottom so the enchiladas don't stick. Make individual enchiladas by layering a small amount of chicken, followed by onion filler, grated cheese, and sauce, and rolling into a burrito-shape. Place fold-side down. Line the entire bottom of the baking dish. Add another layer of sauce over these enchiladas, followed by a layer of grated cheese. Repeat this step for a second tier of enchiladas and cover them the same as the first; sprinkle with dried parsley.

5) Cover baking dish(es) with aluminium foil and bake at 350* for 20 minutes. Remove foil and bake an additional 20 minutes to brown thecheese.

6) Serve with shredded lettuce, and sour cream.

Recipe yeilds about 16-20 enchiladas. Serving Size: 2 enchiladas. (8-10 servings)
Weight Watchers Point Plus: 7 points.

Mui Bueno!

Chicken, Turkey, Bratwurst Brine


2 Cups warm water
4 Tbs. tabasco sauce
4 Tbs. lime juice
4 Tbs. Dijon mustard
4 Tbs. table salt
4 Tbs. brown sugar
2 tsp. Crushed Peppercorns
2 tsp. dried red pepper flakes
4 cloves crushed garlic
3 whole scallions (coursely chopped)
Ice cubes

Mix all ingredients together adding ice cubes when thoroughly mixed to cool the solution before adding meat and placing in the fridge for at least 24 hours. I find this works best in a Ziploc bag to ensure 100% coverage.

Be sure to rinse the meat thoroughly before cooking to remove excess salt.

Yield: This is enough to brine 4 whole chicken breasts.

Pretzels / Cinnamon Sticks


1 packet: active dry yeast
3 3/4 C warm water
2 tbs. brown sugar
1 1/4 tsp. salt
3 C all purpose flour
1 C cake flour
Crisco shortening (to grease cookie sheets)
2 tbs. baking soda

Sprinkle one packet of active dry yeast over 1 3/4 cups warm tap water. Add 2 tbs brown sugar and 1 1/4 tsp salt. Stir to dissolve then add sifted flour about a cup at a time. Knead for about 2 minutes until completely mixed. Dough should pull away from hook and bowl when ready.

Roll dough into a greased bowl, cover and proof* for at least 45 minutes. Dough should about double in size. Roll dough onto floured board and gently form into a roll about 18 inches long. Separate into equal portions (will easily make 10 small pieces). Pull a piece off and stretch it until it's thicker than the diameter of a twizzler, but thinner than a hot dog. Try not to pull the dough; instead pick up the dough by one end and let it hang while squeezing it down (like you are wringing it out). Be sure to cover dough with damp towel or plastic wrap while you are working individual pieces.

Prepare the baking soda bath by combining the baking soda and 2 cups of warm water. Drop each string of dough into the baking soda bath, then form them into a pretzel shape (or shape of your choosing) on a greased cookie sheet. Be sure to cover these formed pretzels with a damp towel or plastic wrap so they don't dry out while you're finishing the preparation.

Keep formed pretzels covered and proof for another 30 minutes.

Set oven to 450, unwrap pretzels and sprinkle with kosher salt flakes. Cook for 9 minutes on middle rack.

Remove from oven and brush about a tablespoon of melted butter on each one before serving.

This recipe can easily be made into cinnamon sticks by altering the shape, reserving the salt before baking and coating them with cinnamon sugar after buttering.

*Set up a proofing oven by turning your oven on for about 3 minutes. Shut it off and let it cool to about 150 degrees. Set your dough on a wooden cutting board so the plastic doesn't melt to your rack.

Yield: 8-10 pretzels


Bob's Beef Brisket


5lb Beef Brisket

1/2c cup brown sugar
2 tbs paprika
2 tbs black pepper
2 tbs canned chiptole chiles

Onion Paste
1 large onion
2 tbs minced garlic
1 tsp olive oil
2 tsp tomato paste
1 tbs canned chipotle chile
1 tbs chili powder

1/2 cup water
1/4 cup ketchup
1 tbs cider vinegar
1/4 tsp liquid smoke

Cooking Directions

Crosshatch fatty side of beef brisket with knife (so it doesn't curl when cooking). Combine all rub ingredients and pour into a gallon-sized baggie with brisket. Rub it all over and let it sit on counter for at least an hour (overnight in fridge works best).

Sautee the onion and garlic in veggie oil, when onions are translucent, add tomato paste, mashed chipotle chilis and chili powder and cook for one more minute.

Throw onion paste into crock pot. Insert upside down disposable aluminum loaf pan over mixture and settle brisket on top. Pour 1/2 cup water in, cover and cook on high for 7-8 hours.

Carefully remove and cover brisket and let it rest for 30 minutes while you finish the sauce. Pour juices from crock pot into fat separator (should be about 2 cups) and add ketchup, vinegar, and liquid smoke to separated sauce, carve brisket against grain and apply completed sauce over plated brisket.

Serve with warm tortillas and crema Mexicana for a delicious street taco or over crusty bread, on toast, over noodles, on gnocchi, or on its own with some french fries.

Yield: Enough meat for about 5 people

Aged Savory Sugar Steaks


4 thick (at least 1" thick top sirloin steaks)
1/2 cup balsamic vinegar
2 tsp fresh-cracked pepper
1/2 cup granulated sugar
1 tbs onion powder
1 tbs instant coffee
2 tbs smoked salt
2 tbs unsalted butter
3 sprigs rosemary (or thyme or sage)

Cooking Directions

Steak Preparation: Place steaks in Ziploc bag and add balsamic vinegar. Refrigerate for at least 24 hours, turning baggie half way through to be sure all pieces are marinated fully.

Remove from baggie, pat steaks dry with paper towel and place them on a plate with 1/2 teaspoon of fresh cracked pepper on the bottom. Apply another 1/2 teaspoon over the top. Place in cold oven for at least another 24 hours to dry-age them.

Pat them dry again just before cooking and set them aside while you prepare the coating.

Coating: Combine sugar, onion powder, salt, coffee and remaining pepper on a plate. Drop dry steaks directly onto plate, coating both sides then GRILL IMMEDIATELY. Any delay here will result in additional moisture being pulled from the steaks and you won't get good grill marks. Grill on hot fire for about 4 minutes per side for medium rare. Steaks will be caramelized to a dark brown color on the outside.

Combine butter and herb of your choice in saucer and microwave for 20 seconds. Pour over steaks and cover with foil for at least 5 minutes to allow juices in steaks to redistribute.

Yield: 4 steaks - duh.

Italian Meatballs


The meats: 1 lb pork
3 lb 80% lean ground chuck
¼ lb ground pancetta

3 C Fresh bread (roughly processed)
2 C Milk
1 Large minced onion
3 Minced garlic cloves (may be prepared in processor along with onion)
3 Eggs
½ C Chopped parsley
¼ C Prepared dried Italian seasoning
3 T Balsamic vinegar
3 T Soy sauce
3 T Spicy Brown Mustard
½ t Liquid Smoke
2 T Salt
3 T Ground pepper

4 C prepared marinara sauce or your favorite home-made spaghetti sauce

½ Bottle red wine


Cut the crust off a day-old ciabatta loaf (or other non-sourdough bread) and process the velvety interior in a food processor until it reaches a rough chop consistency. Cover fresh “breadcrumbs” with milk. Allow to soak for at least 5 minutes, then squeeze and discard excess milk. It’s best if the completed mixture chills in the fridge for a few hours (overnight is recommended to provide time to enhance flavors) but if time is short, let’s get cooking!

Add marinara to a large enough stock pot with room for all meatballs and place on medium-low. Add 2 T bacon grease to cast iron skillet and heat to medium.

Wash hands.

Place ground meats in an extra large mixing bowl and add everything except wine. Mix by hand being careful to only combine ingredients, you don’t want to create a mash by overmixing. Form mixture into balls but do not smooth the outside. Irregular shapes trap sauce and that’s good. Prepare all the meatballs at once on a couple cookie sheet so you can wash your hands before cooking them.

Carefully place them into the hot skillet being careful not to crowd them. You are looking for a brown crust to develop on the bottom before turning a few times to get that crust to form over most of the surface. You may have to use a metal spatula to gently pry them from the skillet without destroying them. Add additional bacon grease as needed to aid in cooking. Remove after about 5 minutes of cook time total per meatball and place into the now bubbling stock pot of sauce. The interior of the meatballs will finish cooking in the sauce.

Once all the meatballs are done, de-glaze the skillet with the red wine and pour it into the sauce. Simmer sauce and meatballs for at least an hour before serving over your favorite pasta.

Tip 1: You may skim fat from the pot of simmering sauce before serving.
Tip 2: If sauce is thin, remove meatballs, heat to boiling, and thicken with cornstarch before serving.

Yield: This really depends on the size of your meatball but you can expect about 25 half-cup sized balls.



Peppered Bacon


1 pound bacon
2 tbs light brown sugar
2 tsp fresh-cracked pepper
5 drops liquid smoke

Cooking Directions

Heat oven to 425. Line sheet pan with aluminum foil (to aid in cleanup) and lay strips of bacon out evenly. Sprinkle sugar and pepper over raw bacon, place in middle rack in preheated oven and cook.

After 15 minutes, drain fat and use fork to flip each piece of bacon over. Add liquid smoke at this point. Rotate sheet pan and place back into oven. Begin checking for done bacon after just 3 or 4 minutes. All pieces should be done after about 8 more minutes of cooking.

Place cooked bacon on paper towels to drain.

Lusciously Moist Orange Cake


1/2 cup of Triple Sec or Gran Marnier
16 oz. sour cream
1/3 Cup vegetable oil
3 large eggs
1 1/2 tsp. orange extract
orange food coloring (or yellow and red)
1 box of vanilla cake mix
1 small box of Lemon Instant Pudding
1 Cup of White Chocolate Chips
Zest of one orange

1 can prepared vanilla frosting
Zest of one orange
orange food coloring (or yellow and red)
1 1/2 tsp. orange extract

Mix wet ingredients well and stir into dry ingredients. Mix only until the batter is combined. Pour mixture into greased and floured bundt pan. Bake at 350 and turn 180 degrees after 30 minutes. Check for doneness after a full hour in the oven using the toothpick test.

Cool cake thoroughly by placing a wine bottle under bundt pan before carefully removing from pan. Mix all frosting ingredients together, adding orange extract to taste. Be sure to frost cake only after cooling thoroughly.

Mile High Colorado-Style Brownies


2 tablespoons vegetable shortening
1/3 cup (1 ounce) Dutch-processed cocoa
1 1/2 teaspoons instant espresso powder (Starbuck's VIA works well)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped fine
1/2 cup vegetable oil
6 tablespoons unsalted cannabutter, melted
2 large eggs plus 2 large yolks
2 teaspoons vanilla extract
2 1/2 cups (17 1/2 ounces) sugar
1 3/4 cups (8 3/4 ounces) all-purpose flour
3/4 teaspoon salt
6 ounces semi-sweet chocolate, cut into 1/2-inch pieces


Adjust oven rack to lowest position and heat oven to 350 degrees. Create a foild sling to aid in removing brownies from pan by folding 2 long sheets of aluminum foil so that they are as wide as 13 by 9-inch baking pan (one 13-inch sheet and one 9-inch sheet). Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with shortening and set aside.

Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until it is melted. Whisk in oil and melted butter. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated.

Whisk together flour and salt in small bowl and then mix into batter with rubber spatula until combined. Finally, fold in bittersweet chocolate pieces.

Transfer batter to prepared pan; be sure to spread it into the corners of pan and. Bake until toothpick inserted in center of brownies comes out with few moist crumbs attached. This can be anywhere from 30 to 60 minutes. Rotate pan every 15 minutes. Transfer pan to wire rack and let cool for 1 1/2 hours.

Remove brownies from pan using foil, then return them to wire rack and let cool completely, about 1 hour. Cut brownies into 2-inch squares and serve. Brownies can be stored in airtight container at room temperature for up to 3 days, or you can wrap them in wax paper, store in baggies and freeze them.

Frost the brownies with prepared frosting for an extra sweet and gooey treat.

Bob's Hot Wings


3 lbs chicken wings (or white meat equivalent cut into strips)
Peanut oil

Sauce ingredients:
½ stick butter (melted)
2 tbs Tabasco sauce
½ cup Franks hot sauce
2 tbs brown sugar
2 tsp apple cider vinegar

Rub ingredients:
1 tsp cayenne pepper
½ cup cornstarch
1 tsp black pepper
1 tsp salt

Dry thawed wings with towel and dredge wings in rub. Fry 10-12 wings at a time in Peanut oil warmed to 360-400 degrees for about 10-12 minutes (until they float). Place in 200 degree oven on rack to drain and keep warm.

In separate saucepan, combine all sauce ingredients and cook until hot.

When done, place wings in bowl and pour the sauce over them.

Serve with celery and carrot strips and blue cheese salad dressing.
May also use 3 lbs chicken breasts or thighs cut into strips in lieu of wings.

Makes enough wings to feed 4 people.

Bob's Pot Roast

Takes a good 5 hours to do right


5 pound bottom round roast
Salt and pepper to season meat
2 large carrots (chopped)
2 large celery stalks (chopped)
1 tbs granulated sugar
Bay leaf
2 large onions
3 sprigs thyme
1 tomato
1 ½ cup white wine
½ cup water
1 large turnip
2 cups pearl onions
2 cups baby carrots
1 cup frozen peas

Trim fat, salt and pepper, and brown roast on all sides with vegetable oil in large pot. Remove meat and throw in chopped carrots, chopped celery and sugar to caramelize.

Put roast back in pot and add bay leaf, 2 large roughly chopped onions, thyme, chopped tomato, white wine and water to pot. Cover and bring to boil, then bake at 300 degrees for 3-4 hours (or until meat reaches 210 degrees).

Add one large chopped turnip, whole pearl onions, baby carrots and bake at 300 degrees for 1 more hour.

Add peas about 10 minutes before serving.

Feeds about 8 people

Pumpkin Pie Crust

Pumpkin Pie Crust Ingredients

2 Cups Flour (all-purpose)
1 Teaspoon Salt
1 Tablespoon Sugar
6 Tablespoon Butter
6 Tablespoons Crisco (shortening, also known as vegetable fat)
6 to 7 Tablespoons Ice Water

Pumpkin Pie Crust Equipment

Cutting Board
Nine Inch Pie Pan
Rolling Pin
Measuring Cups
Measuring Spoons
Mixing Bowl
Pastry Cutter
In the mixing bowl stir together:
2 Cups Flour
1 Teaspoon Salt
1 Tablespoon Sugar

After this use the pastry cutter to thoroughly chop in:
6 Tablespoons Butter (soften this in the microwave.)
6 Tablespoons Crisco

Then use the pastry cutter to cut in the right amount of ice water.
If your crust is too moist to be easily handled wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
First flour your cutting board and the rolling pin. Then take half of your crust and roll it out. Take the rolled out piecrust and wrap it around the rolling pin. Then transfer it to the pie pan.

Savory Crepes

Chard and Parmesan

Begin by making crepes using my crepe recipe.


1/4 onion
1 bunch chard, stems finely chopped, leaves roughly chopped
1 tbsp butter
splash of vermouth
grated parmesan cheese

For the chard, chop and sautée 1/4 of an onion for a couple of minutes in a tbsp of butter and a splash of olive oil, on medium-low heat, then added the chard stems, finely chopped. After a few minutes, add the chard leaves (roughly chopped), cover, and let cook for several minutes more. Like spinach, the chard leaves will reduce in size. Add a splash of white wine or vermouth, and let cook until the leaves are fully tender, and season to taste with salt and pepper.

Preheat oven to 350, then begin layering: After spreading this filling on the bottom crepe, add a layer of grated parmesan cheese. Then repeat layers until crepes or filling is gone. Top with béchamel or tomato sauce and sprinkle with parmesan. Bake for about 25 minutes.

Cut into wedges and serve

Good appetizer for 4 people, light meal for 2

Bob's Stuffin Muffins


·  1 bag Pepperidge Farm cornbread cubes
·  1 pound bulk sage pork sausage (totally optional)
·  1 stick butter
·  2 onions, chopped
·  2 cups celery, chopped
·  2 Granny Smith apples, peeled and chopped
·  1 bag craisins (dried cranberries)
·  1 cup pecans, chopped (or walnuts)
·  2 to 3 cups low sodium chicken stock
·  2 eggs
·  2 teaspoons baking powder
·  Salt and pepper, to taste

Cooking Directions

Place cornbread cubes in large mixing bowl.
Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl.
Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl.

Add apple and remaining ingredients, except broth.
Mix all and then add broth until thoroughly moistened but not really wet.

Add eggs and baking powder. Mix well.
Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins.

Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minutes for muffins.

Fried Chicken with Spicy Tarragon Gravy


Egg Wash:
One egg
1/3 cup ranch dressing
1/4 cup dijon mustard
1 tsp course ground pepper

One can cream of chicken soup
1/2 cup chicken stock
3 TBS cream cheese
2 TBS dried tarragon
1 tsp dried oregano
2 diced, whole roasted green chiles
1 crushed, dried red chili pepper

1 Package Panko Bread Crumbs
3 large boneless, skinless chicken breasts
1 cup shortening or Vegetable oil (to fry chicken)
2 Small fresh tomatoes
1 cup broccoli spears

Combine gravy ingredients and cook until cheese is melted. Dry chicken with paper towels, then dip in egg wash, then bread crumbs and fry until done. Gently steam broccoli spears and combine with chopped fresh tomatoes. Coursely chop fried chicken and place over cooked egg noodles on your plate. Add broccoli and tomatoes, top with gravy and enjoy!

Yield: 5 good-sized portions

Bacon-Wrapped Meatloaf Muffins

Ingredients for meatloaf: (or substitute your own creative meatloaf ingredients)

1 lbs. of ground beef (you may use ½ parts ground pork)
4 oz. diced green chili (optional)
3 oz. tomato paste
½ diced onion
5 oz. tomato sauce
4 diced cloves of garlic
2 crushed red peppers (1 tsp. red pepper flakes)
1 tsp. black pepper
2 eggs
½ tsp. Red Robin Seasoning (or seasoning salt)
½ tsp. onion powder
¼ tsp. garlic powder
2 Tbs Dijon mustard
1 tsp. Worcestershire sauce
2 Tbs. ketchup
1 ½ C. bread crumbs

Ingredients for muffin pan liners:
1 package of bacon (approx.17 slices)
1 Tbs. brown sugar

Ingredients for topping:
2 Tbs. ketchup
4 Tbs. Dijon mustard
1 Tbs. brown sugar
1 tsp. A1 steak sauce

Step 1:
Sprinkle brown sugar over cookie sheet of raw bacon slices. Bake at 350* for 10 minutes, then flip each slice, and bake for 10 more minutes. At the end of this stage the bacon should only be half-cooked. Line each muffin tin with one slice of bacon, fatty side up.

Step 2:
Mix all of meatloaf ingredients together. Spoon meatloaf into each bacon-lined muffin tin. Be careful not to overfill the muffin tins, otherwise the juices may overflow.

Step 3:
Add a spoonful of the topping mixture onto each of the raw meatloaf muffins.
Bake at 350* for 15 minutes, then rotate pans, and bake for 15 more minutes.

Voila! Each Meatloaf Muffin is about 5 Weight Watcher Plus Points.

Yield: About 17 muffins, serves 4-6.

Harvest Chicken Stew


4 Boneless, Skinless chicken thighs
4 Cups chicken stock (approx)
32 oz heavy whipping cream
1 large leek
1 large sweet potato
1 butternut squash
1 large peeled carrot
1 Anaheim chili pepper
1 green bell pepper
¼ tsp. cayenne pepper
2 Sprigs of fresh rosemary
Salt and pepper to taste

The Marinade:
8 oz teriyaki sauce
3 oz soy sauce
4 oz chicken stock

Chop chicken thighs into 2 inch squares and marinate for an hour. Peel and chop vegetables into large chunks and add to large pot. Drain (reserve marinade) and sauté the chicken just to brown the outside, no need to cook it completely.

Add sautéed chicken and cayenne pepper to pot of veggies then add cream and remaining marinade. Add just enough chicken stock to cover everything.

Set on a low simmer (covered) for 2 hours, add the rosemary sprigs, then bring to a boil for 30 minutes until sweet potatoes begin to melt and thicken the stew. You can remove the lid to hasten the thickening process.
Serve over a bowl of steamed white or hearty brown rice.

Yield: This is enough to make 8 large bowls of steaming hot stew.

Salmonella-Free Cookie Dough


1 and ¼ Cups of Flour
½ tsp Salt
1/3 Cup Butter (softened)
1/3 Cup Brown Sugar
1/3 Cup Granulated Sugar
½ tsp Vanilla Extract
3 Tbs Prepared Creme Cheese Frosting
3 Tbs Heavy Whipping Cream
1 Cup Chocolate Chips
1/3 Cup Walnuts (totally optional)

Sift flour and salt into bowl. Cream sugars, vanilla, and butter in mixer then slowly add everything else until combined.

Form into squares or another shape of your choosing. Place on Silpat-lined cookie sheet and freeze. Drop into a Ziploc, store in your freezer and you have delicious, worry-free cookie dough that you can add to ice cream, pancakes, or pickle relish.

Yield: 50 Pieces

Bob's Fish 'N Chips


The Chips
1 gallon safflower oil
4 large Russet potatoes
Kosher salt

The Batter
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Red Robin Seasoning Salt
1.5 bottles brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod, halibut), cut into
1-ounce strips
Cornstarch, for dredging

Cooking Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Chips: Using a waffle chip slicing blade, slice the potatoes with the skin on. Place in a large bowl with cold water while preparing the fish batter.

Fish: In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Red Robin Seasoning Salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Finished batter should resemble consistency of pancake batter (add more beer or less beer if necessary). Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy (not completely cooked). Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches (3 at a time works best for me), dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.

Yield: 8-10 pieces of fish (feeds about 5 people)

Pepperbottom Pork


2 Pound Pork Roast (cut into thin slices)
3/4 cup flour
1/2 cup vegetable oil
2 large onions (chopped)
3 cloves garlic (minced)
3 sweet bell peppers (chopped)
1 jalapeno pepper (chopped)
1/2 cup soy sauce
3/4 cup ketchup
Salt and pepper

Cooking Directions

Heat a few tablespoons of oil in a cast iron skillet on medium high. Mix flour and a teaspoon each of salt and pepper together. Dredge thinly-sliced pork in flour mixture and drop into hot pan being careful not to crowd the pan (or you will not get good searing).

Cook pork about 2 minutes on each side. Pork will have a sear and be a little pink inside. Add a little more oil and repeat process until all cutlets are finished. Set cutlets on paper towels in 200 degree oven while you finish the dish.

Turn skillet heat to medium and add prepared onions and peppers. Cook until onions are translucent (about 5 minutes). Add soy sauce and cook another 5 minutes to reduce a little. Add garlic and ketchup and mix until combined and heated through (only about another 2 minutes).

Serve over a bed of coconut rice (white rice prepared with coconut milk) or with crispy noodles.

Yield: 9-12 cutlets (feeds 4 people)

Grilled Pizza


11 oz (about 2 cups) bread flour
1 tbs whole wheat flour
2 tbs granulated sugar
1 1/4 tsp salt
1 tsp rapid rise instant yeast (unbloomed)
1 cup room temperature water
2 tbs extra virgin olive oil


Mix all dry ingredients together in standing mixer using dough hook (you may also mix this is a bowl with a wooden spatula). Slowly add water and oil to running mixer. Add additional flour during mixing if dough is so wet that it doesn't pull away from sides of bowl during mixing.

Place dough ball in oiled bowl, cover and let sit for 1.5 hours in warm kitchen until dough doubles in size. You may also cover and refrigerate overnight (or as long as 24 hours) if you need to buy yourself some time. This will slow down the rising process.

Roll risen dough onto floured board and cut into four balls. Place balls onto floured sheet pan and let balls rest in warm kitchen (or proofer) for an additional 15 minutes.

Turn your grill on high.

Roll out balls so they are about 1/4 inch thick and about 9 inches wide. Place rolled out dough onto your hot grill for 1-2 minutes (until dough begins to bubble), then flip and brush a thin layer of oil onto cooked side of dough. Flip again, move to cooler side of grill, then brush another layer of oil onto this side. Add your sauce and toppings and they're done when your cheese melts.

Bob's Shrimp Scampi

Don't like shrimp? Simply remove it for a delicious pasta dish!


1/4 cup olive oil
6 cloves thinly sliced garlic
1/2 large onion, chopped
1/8 teaspoon hot red pepper flakes
2 cups pasta water
18 ounces, dried pasta
1/4 cup chopped basil or parsley
1/4 cup grated parmesan cheese
4 strips, cooked and chopped bacon
3/4 pound raw de-veined shrimp
1/4 cup dry Vermouth
Salt and freshly ground black pepper

Cooking Directions

Boil water in large pot and add your favorite pasta.

While the pasta is cooking, add hot red pepper flakes, onions, garlic, and olive oil in a separate large saucepan. Cook on medium low for about 6 minutes (neither the onions nor the garlic should be brown). Add two cups of hot pasta water and the chopped bacon to the saucepan, increase heat to medium and simmer until sauce reduces and thickens slightly (about another 4 minutes). Add shrimp and vermouth and cook another 3 minutes until shrimp is just about cooked through.

When the pasta is a little underdone, add it to the saucepan and finish it in the sauce. Remove from heat and add basil and grated parmesan just before serving. Salt and pepper to taste.

Serve with crusty bread and lemon wedge.

Yield: 4 generous servings

Grandma Schindelwig's Split Pea Soup


1 tbs Fresh Rosemary
1 tbs Fresh Oregano
1 tbs Fresh Thyme
1 tbs Ground Cardamom
3 Whole Bay Leaves
¼ tbs Cayenne Pepper
1 tbs Whole Peppercorns
2 tbs Roasted Sesame Seeds
1 tbs Dried Parsley
1 Clove Garlic
Chicken Stock (low sodium if possible)

I used a spiral cut ham left over from dinner. You can use ham hocks, snouts or whatever gross pig parts you can find. Make sure they are smoked!

3 Medium Carrots
2 Medium Red Potatoes
1 Large White Onion
2 Sixteen Ounce Bags of Dried Split Peas

Secret Ingredients
1 Pound Linguica
3 tbs Bacon Grease

Cooking Directions

Rinse the two bags of dried split peas and drain. Place the clean peas into a large stock pot. This is the pot you'll eventually use to cook everything in so it has to be fairly large. Add just enough water to cover the peas and place the covered pot in the fridge.

Drop the leftover ham into a crock pot and cover with just enough chicken stock to cover. Add bacon grease and all spices expect garlic to the pot. Let stew on low for three hours.

After 3 hours, remove the ham from the pot and cool slightly in preparation for chopping. Cube the ham into man-sized chunks, then throw them back into the pot. Chop the potatoes and carrots and sauté the onions and garlic just until soft.

Grab the peas out of the fridge. Add water or stock again to cover, then add the warm ingredients from the crock pot, the freshly-chopped potatoes and carrots, and the warm onion and garlic mixture.

Prepare the linguica by pulling off the skin and chopping it up into good-sized chunks. Turn the pot up to medium and add the linguica.

Boiling the mixture will allow the peas to “melt.” Do not boil for so long that the other veggies turn to goo.

Add salt only after tasting.


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Copyright 2016 Bob Rebello Design
2016 Bob Rebello Design