In the Kitchen With Robert Schoonover

These recipes were contributed by Robert Schoonover, a Burleson resident, and originally appeared in the BurlesonNOW April 2015 issue.

Spaghetti and Meatballs


  • 1 small onion
  • 2 Tbsp. extra-virgin olive oil
  • 4 cloves garlic
  • 3 15-oz. cans tomato sauce
  • 1 8-oz. can tomato paste
  • 1 cup beef broth
  • 1 tsp. Italian seasoning
  • 2 tsp. salt
  • 1/4 cup sugar


  • 1 lb. ground beef
  • 1 lb. Italian sausage
  • 1 cup Italian-seasoned bread crumbs
  • 1/2 cup onions, finely chopped
  • 2 cloves garlic, finely chopped 
  • 1 cup Parmesan cheese, grated


  • 1 gal. water
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. salt
  • 2 lb. spaghetti noodles
  1. For sauce: Chop the onion into small pieces and sweat it down in the pot with the olive oil for about 3-4 minutes. 
  2. Crush garlic into fine pieces; add to onions. Cook for about 1 minute. 
  3. Add remaining ingredients. Bring to a low boil and reduce heat. Simmer on low heat for about 1 hour. Taste and adjust. 
  4. For meatballs: Mix all ingredients in a large bowl. Form meatballs to desired size. I usually make them about the size of a golf ball. Place them into a glass baking dish. Put about 1/4 cup of water into baking dish and cover with foil. Bake at 375 F for about 1 hour. Time will vary, depending on type of oven.
  5. Bring water to boil on stovetop. Add oil and salt to water. Add noodles. Cook according to pkg. directions. Drain noodles: place on individual plates. Top with sauce and meatballs. Sprinkle with grated Parmesan cheese.


Baja Fish Tacos

  • 4-5 fillets tilapia
  • 4 Tbsp. Cajun blackening seasoning
  • 4 Tbsp. margarine
  • 12 taco shells
  • 2 cups cheddar cheese, shredded 
  1. Coat both sides of fillets with seasoning. 
  2. Using a cast-iron pan, melt margarine on medium-to-high heat. When the margarine begins to foam, start putting the fillets into pan. 
  3. Cook on each side for about 3-4 minutes. This will make a lot of smoke, so be sure to turn on kitchen vent fan. 
  4. Take fillets out of pan and put into a glass bowl and begin breaking up the fish. 
  5. Place into taco shells and top with Taco Cole Slaw (recipe below) and cheese.


Taco Cole Slaw

  • 1 lb. pkg. cole slaw, unprepared 
  • 1 cup of Hellman’s mayonnaise
  • 1 pkg. taco seasoning
  • 1/4 cup cilantro, chopped
  • 1/4 cup purple onions, finely chopped
  1. Mix all ingredients into a bowl. Cover and refrigerate for 1 hour prior to serving on tacos.


Crock-Pot Shredded Beef

  • 1 4-5 lb. beef roast 
  • 1 pkg. taco seasoning
  • 1 pkg. chili seasoning
  • 1 15-oz. can fire-roasted tomatoes
  • 1 15-oz. can diced tomatoes
  • 1 yellow onion, chopped
  1. Place beef into Crock-Pot. Sprinkle seasonings on top. Place remaining ingredients on top of roast. Cover and cook on high for about 4 hours. 
  2. Remove beef from Crock-Pot onto cutting board. Using a fork, shred beef. 
  3. Place the beef back into Crock-Pot and cook on low for another 30 minutes. 
  4. Serve on taco shells, over rice or any way you want it.


Crock-Pot Green Chili Pork

  • 1 4-5 lb. pork roast
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 1 large yellow onion, chopped 
  • 1 jalapeño, chopped 
  • 2 7-oz. cans diced green chilies
  • 1 16-oz. jar verde sauce
  • 1 15-oz. can chicken broth
  • 12 taco shells
  • 2 cups cheddar cheese, shredded 
  • 8 oz. sour cream 
  1. Place roast into Crock-Pot, sprinkle cumin, salt and pepper on top. Add onions and jalapeños. Top with green chilies and verde sauce. Add chicken broth until roast is covered with liquid. Cook on high heat for about 4 hours. 
  2. Remove roast, place on cutting board, shred and return to Crock-Pot for another 30 minutes. 
  3. Serve on taco shells topped with cheese and sour cream.


15 Bean Soup

  • 1 lb. 15 bean soup  
  • 1 yellow onion, chopped 
  • 2 jalapeños, chopped 
  • 1 lb. ham hocks
  • 1 lb. ham pieces
  • 1 tsp. cumin
  • 1 tsp. Cajun seasoning
  1. Prepare beans according to pkg. directions. Place in Crock-Pot with seasoning packet included with beans and remaining ingredients. 
  2. Cook on high for 4-5 hours, or until the meat is falling off of the hocks. 
  3. Taste, adjust seasoning and serve.


Chicken Italiano

  • 4 boneless chicken breasts, thinly sliced
  • 1 tsp. each salt and pepper
  • 1/2 cup flour
  • 4 Tbsp. extra-virgin olive oil (divided use)
  • 1 yellow onion, sliced
  • 4 cloves garlic, crushed
  • 22.5-oz. chicken broth
  • 1/2 cup lemon juice
  • 1/2 tsp. Italian seasoning
  • 1 15-oz. can artichokes, drained
  1. Preheat oven to 300 F. Season both sides of chicken with salt and pepper. Dredge in flour. 
  2. Heat skillet over medium-high heat. Add 3 Tbsp. oil. 
  3. Add chicken to skillet and brown on both sides. 
  4. Remove chicken and place on a baking sheet. Place in oven to keep warm while preparing the sauce.
  5. Add remaining oil to the skillet; add onion and garlic. Cook for 2 minutes. Add the chicken broth, lemon juice and Italian seasoning. Bring to a boil, and then reduce to low-to-medium heat. Cook for another 10-15 minutes. Add artichokes and stir. 
  6. Remove chicken from the oven; return to skillet. Cover skillet and cook for 5 minutes.