Month: July 2025

Grilled Citrus Tuna
An easy marinade made with orange juice, olive oil, herbs, salt, and pepper compliments grilled tuna with its subtle orange flavor.

Combine orange juice, olive oil, oregano, parsley, salt, and pepper in a big bowl.

Mix well.

Place the tuna steaks in the bowl and turn to evenly distribute the marinade on both sides.

Cover and chill for 30 minutes.

Set a grill outside to medium-high heat.

Shake off excess marinade from the tuna before removing it.

Tuna should be cooked to desired doneness on a preheated grill, which is about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Sauce Rosee
This rose pasta sauce is a creamy, rich, slightly sweet tomato sauce flavored with white wine and herbs served over pasta for an elegant but easy dinner.

Tortellini is added and brought back to a gentle boil in a large pot of lightly salted water.

Cook 4 minutes with the lid off, stirring occasionally, until the tortellini float to the top and the filling is hot.

Drain, then set apart.

In a sizable saucepan, warm the olive oil slowly.

Hot oil is spiced with basil, thyme, oregano, parsley, and red pepper flakes.

Add the onion, bell pepper, and garlic; stir-fry for 2 minutes, or until the onions are translucent.

When it starts to boil, pour in the tomato sauce.

Chicken bouillon and sugar are added; stir until combined.

As you turn down the heat, add the cream and wine and stir constantly as you almost bring to a boil.

Serve the tortellini after a gentle stir.

Pumpkin-Nut Cookies
These cookies with nuts made with pumpkin are delicious. Keep them unadorned or decorate them for the holidays with colored buttercream frosting.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter two cookie sheets.

Add sugar gradually after beating shortening with an electric mixer until it’s creamy.

Beat until fluffy and light.

Combine the eggs and pumpkin well.

Sift together the flour, baking powder, cinnamon, salt, nutmeg, and ginger.

Blend by adding and stirring into the pumpkin mixture.

Add walnuts and raisins.

Onto the cookie sheets that have been prepared, drop teaspoonfuls of cookie dough.

Bake in the preheated oven for about 15 minutes, or until the edges are firm and beginning to brown.

Italian Anisette Cookies
These anise cookies are deliciously tender and soft. A drizzle of anise-flavored icing makes them perfect for cookie swaps or holiday parties.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Bakeware should be greased or lined.

In a big bowl, mix the flour, sugar, and baking powder.

To create a workable dough, create a well in the center and add the oil, milk, eggs, and 1 tablespoon anise extract.

Place dough balls, about the size of walnuts, 1 inch apart on cookie sheets that have been prepared.

Bake for about 8 minutes, or until the edges are golden.

Make the icing in the meantime: Smoothly combine 1 teaspoon anise extract with 1 tablespoon hot water and confectioners’ sugar.

Sprinkle or drizzle over warm cookies, then permit to completely cool.

Toasted Apple-Pecan Brie Sandwiches
We now frequently make this recipe after my husband and family enjoyed it when I came up with it one evening for dinner. Brie cheese and spiced apples go amazingly together. great when accompanied by a springtime lettuce salad. Instead of using sourdough slices, you could use a baguette loaf to make this as an appetizer.

Melt 3 tablespoons of butter in a large skillet over medium heat.

Add the apples; cook and stir until tender 7 to 8 minutes.

Stir in the brown sugar 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer.

Remove from the heat and set aside.

Preheat the oven’s broiler.

Cut the slices of bread in half if they are very large and toast lightly.

Spread the remaining butter on to one side of each piece of bread.

Place two slices of brie cheese onto the unbuttered side of each piece of bread.

Top with a generous scoop of the apple mixture.

Place the open face sandwiches onto a baking sheet.

Spicy Vegetable Beef Soup
With pasta, mixed vegetables, mushrooms, celery, and seasonings of oregano, thyme, basil, parsley, and cayenne, chunks of beef are simmered.

Oil in a big pot is heated at a medium heat.

Cut the roast into 1-inch cubes after trimming the fat.

Put the meat in the pot of hot oil.

Add onion and garlic; cook and stir for 5 to 7 minutes, or until onion is soft.

Add tomatoes and water broth.

Add the chopped vegetables, mushrooms, and celery.

Bring to a boil while seasoning with oregano, thyme, basil, parsley, and cayenne.

Simmer for 1 hour and 15 minutes on low heat with a cover.

Add pasta to soup and cook for about 10 minutes, or until tender.

Grandpa Ron’s Awesome Three-Bean Chili
This three bean chili with ground beef has plenty of seasonings and delivers a hearty and warm meal perfect for cold evenings.

Heat a large stock pot over medium-high heat.

Cook and stir beef until browned and crumbly 10 to 15 minutes; drain and discard grease.

Mix beer tomato sauce diced tomatoes pinto beans red beans kidney beans 2 chopped onions green bell pepper red bell pepper brown sugar garlic chili seasoning mix cornstarch and mustard into ground beef; bring to a boil.

Reduce heat cover pot and simmer stirring frequently until flavors have blended about 1 hour.

Top each serving with about 1 tablespoon Cheddar cheese 1 1/2 teaspoons onion and hot sauce; season with salt and pepper.

Shorecook’s Cranberry-Apple Crisp
This is an easy way to make apple-cranberry crisp that looks like you spent hours in the kitchen.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

An 8-inch square glass baking dish with butter should be set aside.

Place the drained apple slices in the baking dish.

Spread the cranberries among the apples at random.

In a food processor, combine butter, sugar, and flour.

Processing should stop just before the mixture resembles cookie dough, when pea-sized crumbs have formed.

Apply the crumbs mixture over the apples.

For about 45 minutes, bake in the preheated oven until golden brown.

Cinnamon should be sprinkled after removal from the oven.

Serve warm with an ice cream serving on top.

Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa
This oven-roasted, seasoned tri-tip is served with a refreshing, spicy apricot and pineapple salsa that will remind you of hot summer days!

Combine seasoned salt paprika garlic powder and black pepper in a small bowl.

Pat tri-tip dry with paper towels and place on a cutting board or plate.

Rub 1/2 of the spice mixture on one side of the tri-tip and rub the remaining mixture on the other side.

Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface.

Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.

Tightly wrap the seasoned tri-tip in plastic wrap or use a zip-top bag squeezing out as much air as possible before sealing.

Place in the refrigerator to marinate for at least 1 hour or up to 8 hours.

Blueberry-Raspberry Cream Cheese
Make your own homemade blueberry-raspberry cream cheese in minutes. This quick and easy schmear tastes wonderful spread on a bagel or French toast.

Cut cream cheese into about 8 cubes and place into a medium bowl.

Beat until smooth with an electric mixer about 2 minutes.

Add blueberries and mix on low until fruit is partially smashed.

Add raspberries and mix just until they’re broken up.

Add vanilla extract and maple syrup and mix until desired consistency is reached.

Spoon cream cheese into an airtight container and refrigerate until firmed up about 30 minutes.

Store in the refrigerator.