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Tasty American Recipes, Norfolk, VA (2025)

04/19/2025

Fruity Arugula Salad with Juicy Steak

Ingredients

For the Steak:

4 steaks of your choice (e.g., beef tenderloin)

Steak seasoning (e.g., paprika, garlic powder, salt, pepper)

1 tbsp vegetable oil

For the Salad:

6 handfuls of arugula

150 g raspberries

150 g blueberries

150 g strawberries (sliced)

100 g feta cheese (crumbled)

50 g sliced almonds

For the Dressing:

60 ml balsamic vinegar

60 ml olive oil

2 tsp honey or maple syrup

½ tsp Dijon mustard

Salt and pepper to taste

Instructions

A quick and fruity salad with juicy steak, crunchy almonds, and a light balsamic vinaigrette—perfect for a fuss-free weeknight dinner!

1. Prepare the Steak:

Generously season the steak with steak seasoning and let it rest at room temperature for 5–10 minutes.

Heat the oil in a skillet (preferably cast iron) over medium-high heat until it shimmers.

Place the steaks in the hot pan and sear for 4–5 minutes without moving. Flip and cook for another 3–4 minutes (internal temp for medium-rare: approx. 55–57°C / 130–135°F).

Transfer steaks to a plate and let rest for 5 minutes. Then slice into thin strips.

2. Prepare the Salad:

In a large bowl, combine arugula, berries, feta, and almonds.

For the dressing, add all ingredients to a jar with a lid. Shake vigorously until well combined. Pour over the salad and gently toss to coat.

3. Serve:

Divide the salad among four bowls and top with the sliced steak.

Time Estimates:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Salads, Dinner, Light Cuisine

Nutritional Info (per serving):

Calories: approx. 380 kcal

Carbohydrates: 12 g

Protein: 30 g

Fat: 22 g

04/19/2025

Pepper Steak with Cream Sauce

Ingredients:

For the Steak:

2 beef steaks (approx. 200 g each, e.g., beef tenderloin or ribeye)

3 tbsp coarsely crushed black peppercorns

1 tsp salt

2 tbsp butter

1 tbsp vegetable oil

For the Cream Sauce:

150 ml cream

1 tsp Dijon mustard

50 ml vegetable broth

Instructions:

Prepare the Steaks:

Season the steaks generously with salt.

Spread the crushed peppercorns on a plate and press both sides of the steaks into them so they're well coated.

Sear the Steaks:

Heat butter and vegetable oil in a pan over medium heat.

Sear the steaks for about 3–4 minutes on each side, depending on desired doneness. Remove from the pan and keep warm.

Prepare the Cream Sauce:

In the same pan, add the vegetable broth and scrape the browned bits from the bottom. Bring to a quick boil.

Reduce the heat, stir in the cream and add Dijon mustard.

Let the sauce simmer for about 2–3 minutes until it thickens slightly.

To Serve:

Return the steaks to the pan and let them sit in the sauce briefly.

Place the steaks on plates, pour the sauce over them, and serve immediately.

Details:

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Category: Main Course

Nutrition (per serving):

Servings: 2

Calories: approx. 550 kcal

04/19/2025

Baked Po***ck on Mustard Carrots

Ingredients:

For the Po***ck:

2 po***ck fillets (150–200 g each)

1 tbsp olive oil

Salt and pepper to taste

1 tsp lemon juice

1 tsp fresh dill or parsley (optional)

For the Mustard Carrots:

4–5 medium carrots, peeled and sliced

1 tbsp Dijon mustard

1 tsp honey

1 tsp olive oil

1 tsp apple cider vinegar

Salt and pepper to taste

1 tsp fresh dill (optional)

For the Topping:

2 tbsp breadcrumbs

2 tbsp grated cheese (e.g., Gouda or Parmesan)

1 tsp olive oil

Instructions:

Prepare the Mustard Carrots:

Cook the carrots: Slice the carrots and place them in a pot covered with water. Cook over medium heat for 8–10 minutes until just tender. Drain and set aside.

Make the mustard sauce: Mix Dijon mustard, honey, olive oil, and apple cider vinegar in a bowl. Season with salt and pepper.

Marinate the carrots: Toss the cooked carrots with the mustard sauce. Optionally add fresh dill, then place everything in a baking dish.

Prepare the Po***ck:

Season the fish: Season the po***ck fillets with salt, pepper, and lemon juice.

Sear the fillets: In a pan with 1 tbsp olive oil, sear the fillets over medium heat for 2–3 minutes on each side until golden. They should not be fully cooked yet.

Add to the dish: Place the seared fillets on top of the mustard carrots in the baking dish.

Baking:

Prepare the crust: In a small bowl, mix breadcrumbs, cheese, and 1 tsp olive oil.

Bake: Spread the mixture evenly over the fillets and bake in a preheated oven at 180°C (top/bottom heat) for 20–25 minutes until the fish is cooked through and the topping is golden brown.

Serving:

Serve hot: Serve the dish hot, optionally garnished with fresh dill or parsley.

Details:

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Category: Main Course

Nutritional Info (per serving):

Calories: approx. 320 kcal

Protein: 25 g

Fat: 12 g

Carbohydrates: 15 g

Servings: 2

04/19/2025

Autumn Ragout with Dumplings

Ingredients:

For the Mushroom-Chestnut Ragout:

400 g mushrooms, sliced

200 g pre-cooked chestnuts, diced

2 tbsp olive oil

1 onion, finely diced

2 garlic cloves, finely chopped

1 tsp thyme (fresh or dried)

1 tsp paprika

200 ml vegetable broth

200 ml cream (or plant-based alternative)

2 tbsp soy sauce

Salt and pepper to taste

Fresh parsley for garnish

For the Oven-Baked Dumplings:

500 g dumpling bread or stale bread, cubed

3 eggs

200 ml milk (or plant-based alternative)

1 onion, finely diced

2 tbsp butter (or plant-based alternative)

1 tsp salt

1 tsp freshly grated nutmeg

For the Red Cabbage:

1 head of red cabbage, finely sliced

1 apple, diced

1 onion, diced

2 tbsp sugar

2 tbsp apple cider vinegar

1 tsp cinnamon

2 cloves

Salt and pepper to taste

Instructions:

Step 1: Prepare the Red Cabbage

Caramelize the sugar in a large pot over medium heat.

Add onions and apple, sauté briefly.

Add red cabbage, vinegar, cinnamon, and cloves.

Fill with water just until the cabbage is lightly covered.

Simmer on low heat for 30–40 minutes. Season with salt and pepper.

Step 2: Prepare the Oven-Baked Dumplings

Heat butter in a pan and sauté onions until golden brown.

In a large bowl, mix dumpling bread with eggs, milk, salt, and nutmeg.

Add the sautéed onions and mix well.

Transfer to a greased baking dish and bake at 180°C (top/bottom heat) for about 30 minutes until golden brown on top.

Step 3: Prepare the Mushroom-Chestnut Ragout

Heat olive oil in a large pan. Sauté onions and garlic until translucent.

Add mushrooms and chestnuts, cook for about 10 minutes until slightly golden.

Season with thyme, paprika, salt, and pepper.

Stir in vegetable broth and cream, let simmer for 10–15 minutes until the sauce thickens slightly.

Season with soy sauce and garnish with parsley.

Details:

Prep Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes

Category: Vegetarian, Main Course

Servings: 4

Calories per Serving: approx. 450 kcal

04/19/2025

Crispy Kohlrabi Schnitzel

Ingredients:

2 large kohlrabi, peeled and cut into 1 cm thick slices

100 g wheat or spelt flour

2 eggs (or 100 ml plant-based milk for a vegan option)

150 g breadcrumbs or panko

1 tsp paprika powder

1 tsp salt

Pepper to taste

Vegetable oil for frying

Instructions:

1. Prepare the Kohlrabi:
Pre-cook the kohlrabi slices in a pot of lightly salted water for about 5 minutes until just tender. Drain and pat the slices dry with paper towels.

2. Set up your breading station:
Prepare three plates: one with flour, one with the beaten eggs or plant milk, and one with breadcrumbs mixed with paprika, salt, and pepper.

3. Bread the Kohlrabi:
First coat the kohlrabi slices in flour, then dip into the eggs or milk, and finally coat them thoroughly with the seasoned breadcrumb mixture.

4. Fry the schnitzels:
Heat vegetable oil in a large frying pan. Fry the breaded kohlrabi slices over medium heat until golden brown, about 3–4 minutes per side.

5. Serve:
Let the finished kohlrabi schnitzels drain on paper towels to remove excess oil. Serve hot, for example with a fresh salad or mashed potatoes.

Details:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Category: Vegetarian, Vegan Option Available

Nutritional Information (per serving):

Calories: approx. 250 kcal

Protein: 6 g

Fat: 10 g

Carbohydrates: 32 g

Servings: 2

04/19/2025

Sun-Dried Tomato Chicken Delight

Ingredients
2 tablespoons olive oil
1 pound chicken breasts, sliced horizontally into thin cutlets
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup chicken broth
1 tablespoon lemon juice
½ cup sun-dried tomatoes, julienned or chopped
2 tablespoons oil from the sun-dried tomato jar
1 tablespoon garlic, minced
4 ounces goat cheese, sliced
½ ounce fresh basil leaves
Instructions
Prepare the Chicken: Slice chicken breasts horizontally to create 4 thin cutlets for quicker, even cooking.
Season and Sauté: Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets on one side with oregano, basil, garlic powder, salt, and pepper. Place the seasoned side down in the hot skillet and sauté for 3-5 minutes until browned. Flip and cook the other side for another 3-5 minutes.
Simmer the Sauce: Reduce the heat to medium. Add chicken broth, lemon juice, sun-dried tomatoes, the oil from the sun-dried tomato jar, and minced garlic to the skillet. Gently simmer for about 5 minutes, ensuring the chicken is cooked through and the liquid doesn’t evaporate completely.
Finish with Toppings: Stir in fresh basil leaves until wilted. Top each chicken cutlet with sliced goat cheese. Spoon the sauce, including the tomatoes and basil, over the chicken before serving.
Details
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Nutrition
Servings: 4
Calories: Approximately 320 per serving

04/18/2025

Savory Slow Cooker Pot Roast
Ingredients:
3 lbs chuck roast
3 lbs russet potatoes, quartered, or baby potatoes
2 lbs carrots, peeled and quartered
1 tsp onion powder (or 1 sliced onion)
3 tsp minced garlic (optional)
½ cup prepared horseradish (not horseradish sauce)
4 cups beef stock
2 tbsp oil
For the Gravy:

2 tbsp butter
2 tbsp flour
2 cups strained slow cooker cooking liquid
Instructions:
Sear the Roast:
Heat oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until well browned.

Prepare the Vegetables:
Place the potatoes and carrots in the slow cooker. Season lightly with salt and pepper.

Layer the Ingredients:
Place the seared roast on top of the vegetables. Sprinkle with onion powder or add the sliced onion and minced garlic if using.

Add Horseradish and Stock:
Spread the prepared horseradish evenly over the top of the roast. Pour the beef stock around the meat, taking care not to disturb the horseradish layer.

Cook:
Cover the slow cooker and cook on low for 8–10 hours or high for 4–6 hours, until the meat is tender and easily pulls apart with a fork.

Prepare the Gravy:
After the pot roast is done, remove the meat and vegetables from the slow cooker and set them aside. Strain 2 cups of the cooking liquid.

Make the Gravy:
In a saucepan, melt butter over medium heat. Add the flour and whisk to create a roux. Gradually pour in the strained cooking liquid while whisking constantly until the gravy thickens. Adjust seasoning if needed.

Serve:
Slice or shred the pot roast, then serve with the vegetables and gravy drizzled over the top.

Details:
Prep Time: 20 minutes
Cook Time: 8 hours (low) or 4 hours (high)
Total Time: 8 hours 20 minutes
Servings: 8
Calories: ~450 per serving

04/18/2025

Cheesy Broccoli Stuffed Chicken
Ingredients:
4 large boneless, skinless chicken breasts
3 cups broccoli florets
1 ½ cups shredded cheddar cheese
2 oz. cream cheese, softened
1 tbsp fresh chives or other herbs, finely chopped
¼ cup olive oil, divided
½ tsp garlic powder
½ tsp cumin or paprika (optional)
Salt and pepper, to taste
Instructions:
Preheat the Oven

Set your oven to 400°F to prepare for baking after the chicken is seared.
Steam the Broccoli

Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water.
Cover with a plate and microwave for 2 minutes. Drain well and chop into small pieces.
Make the Filling

Combine chopped broccoli, cheddar cheese, cream cheese, chives, ¼ tsp salt, and ¼ tsp pepper in a bowl. Mix until evenly blended.
Prepare the Chicken

Slice a deep pocket into the side of each chicken breast without cutting all the way through.
Stuff each chicken breast with an equal portion of the broccoli-cheese mixture.
Season the Chicken

Rub the chicken with garlic powder, salt, pepper, and any additional spices like cumin or paprika for added flavor.
Sear the Chicken

Heat 2 tablespoons of olive oil in each of two ovenproof skillets over medium heat.
Sear two chicken breasts in each skillet for 3 minutes per side until golden brown.
Bake

Transfer the skillets to the preheated oven and bake for 10-15 minutes, or until the chicken's internal temperature reaches 165°F.
Serve

Let the chicken rest for 5 minutes before serving. Pair with roasted vegetables or a fresh salad for a complete meal.
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~360 per serving

04/18/2025

Snowy Coconut Bliss Balls
Ingredients:
2 cups shredded coconut (unsweetened or sweetened, based on preference)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup powdered sugar (for dusting)
Instructions:
Combine Ingredients: In a medium-sized mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir thoroughly until the mixture is evenly combined and sticky.
Form Coconut Balls: Use a small cookie scoop or spoon to portion out the mixture. Roll it between your palms to form smooth balls about 1 inch in diameter. Place each ball onto a parchment-lined baking sheet.
Chill: Transfer the baking sheet to the refrigerator and let the coconut balls chill for at least 30 minutes to firm up.
Dust with Sugar: Once firm, roll each ball in powdered sugar until fully coated to give them a delightful snowy look.
Details:
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 18-20 balls
Calories: 90 per ball

04/18/2025

Creamy Butternut Squash Pasta Delight

Ingredients
1 medium butternut squash, peeled, seeded, and cubed (2–3 cups)
8 oz Italian sausage (spicy or mild)
12 oz short pasta (penne, rigatoni, or fusilli)
4 cups fresh spinach (or frozen, well-drained)
3 cloves garlic, minced
1 small shallot, finely chopped (or ½ onion)
1 cup chicken broth (or vegetable broth)
½ cup heavy cream (or half-and-half/unsweetened almond milk)
½ cup Parmesan cheese, freshly grated (plus extra for topping)
2 tbsp olive oil
Salt and pepper to taste
Optional: Red pepper flakes
Pinch of nutmeg
Instructions
1. Roast or Steam the Squash

Preheat oven to 400°F. Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly golden.
Alternatively, steam squash in a steamer basket over boiling water for 10–12 minutes until fork-tender.
2. Cook the Pasta

Boil pasta in salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
3. Sauté the Sausage

Heat 1 tbsp olive oil in a large skillet over medium heat. Cook sausage, breaking it into small pieces, until browned (about 8–10 minutes). Remove and set aside.
4. Sauté Garlic and Shallots

In the same skillet, add 1 tbsp olive oil, garlic, and shallots. Cook until fragrant and soft (2–3 minutes).
5. Prepare Butternut Squash Sauce

Blend roasted or steamed squash with chicken broth, cream, and a pinch of nutmeg until smooth. For a chunkier texture, mash by hand. Adjust seasoning with salt and pepper as needed.
6. Combine in the Skillet

Pour the squash sauce into the skillet with garlic and shallots. Stir in cooked sausage and pasta. Thin the sauce with reserved pasta water if needed.
7. Add Spinach and Parmesan

Fold in spinach and let it wilt (2–3 minutes). Stir in Parmesan cheese and mix until creamy. Adjust seasonings as desired.
8. Serve and Garnish

Serve warm, topped with extra Parmesan. Optional: Add a sprinkle of red pepper flakes or a drizzle of olive oil for extra flavor.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~420 per serving

04/18/2025

Crunchy Caramelized Walnut Bliss
Ingredients:
1 cup walnuts
¼ cup + 1 tablespoon packed golden brown sugar (light)
¼ cup water
1 tablespoon unsalted butter
⅛ teaspoon salt, plus extra for topping
Instructions:
Prepare the surface: Line a large plate or baking sheet with parchment paper or a silicone mat. Set aside.
Combine ingredients: In a medium non-stick skillet, add the walnuts, golden brown sugar, water, butter, and salt.
Cook over high heat: Place the skillet on high heat and stir occasionally for about 4 minutes.
Reduce heat and finish: Lower the heat to medium and stir continuously for another minute. Cook until all moisture evaporates. The walnuts should darken, become glossy, and start clumping together.
Tip: Ensure all liquid evaporates to achieve the perfect crunch. Any leftover moisture may make the walnuts sticky.
Cool and finish: Quickly transfer the walnuts to the prepared surface, spreading them out in a single layer. Scrape any caramel left in the pan and sprinkle a light dusting of sea salt on top. Allow the walnuts to cool completely before breaking them apart with your fingers.
Details:
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Nutrition:
Servings: 3
Calories: 180 per serving

04/18/2025

Creamy Orange Bliss Cake
Ingredients:
For the Cake:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
⅓ cup freshly squeezed orange juice
2 tablespoons freshly grated orange zest
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ⅓ cups 2% milk
4 ounces white chocolate, melted (not morsels or waxy varieties)
For the Icing:

1 cup powdered sugar
2 teaspoons vanilla extract
1–1 ½ tablespoons milk (adjust for desired consistency)
Optional: additional orange zest for garnish
Instructions:
Prepare the Pan:
Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan, ensuring no spots are missed. Shake out excess flour.

Melt the Chocolate:
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar:
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla, orange juice, and orange zest.

Combine the Batter:
Gradually add the dry ingredients to the creamed mixture in three portions, alternating with milk. Begin and end with the dry ingredients. Stir in the melted white chocolate until the batter is smooth and well combined.

Bake the Cake:
Pour the batter into the prepared Bundt pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake:
Allow the cake to cool in the pan on a wire rack. Once cool, run a knife around the edges and invert the cake onto a serving plate.

Prepare the Icing:
In a small bowl, mix powdered sugar, vanilla extract, and milk until smooth. Adjust the milk for a thicker or thinner drizzle. Pour over the cooled cake and let it flow naturally over the sides.

Garnish and Serve:
Sprinkle extra orange zest on top if desired. Wrap leftovers in plastic wrap and store in the fridge for up to three days.

Details:
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 430 per serving (approx.)

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