Although in our hearts it’s fall, for the most part, the weather forecast doesn’t agree. Today it’s 82 degrees with bright sunshine and clear blue skies – definitely not a cozy sweater and beef stew kind of day! We’re still switching over our closets and thinking about comfort food, but the oven is on hiatus, at least for today.
When considering tonight’s stovetop menu, we realized, we haven’t shared many of our 5-star stovetop favorites. Although our family favorite Pasta with Butter and Cheese and Cheesy Chicken and Rice Bake have surfaced here on Moments, there are even more delicious recipes to explore. Wrap your appetite around thinly sliced beef in a perfectly spicy sauce with fresh mint and basil. If chicken is your go-to, a limey chicken fajita bowl with avocado crema drizzled on top is hard to beat. Lastly, make something a little elevated for the weekend. Try this creamy, delicious Champagne and Lemon Risotto (sweating over a hot stove not required).
Spicy Mint Beef
Ingredients
- 1.5 lbs flank steak
- 3 tablespoons safflower oil
- 4 cloves garlic, minced
- 3 serrano peppers
- 3 medium shallots, thinly sliced
- 1 small red bell pepper, cut into 1/8-inch thick slices
- 1 small yellow bell pepper, cut into 1/8-inch thick slices
- 1/3 cup fish sauce *Red Boat
- 3 tablespoons teriyaki *Veri Veri (it's GF and delicious)
- 3 tablespoons Tamari
- 1 1/2 tablespoon gochujang chili paste
- 1 1/2 cups Thai basil leaves or regular basil, chopped
- 1 cup whole fresh mint leaves
- white rice, for serving
Instructions
- In a large skillet, heat the oil over medium-high heat.
- Meanwhile, thinly slice the steak against the grain.
- Add the garlic, shallots, and serrano chiles and cook until aromatic, about 30 seconds.
- Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 min
- Add the fish sauce, veri teriyaki, black soy sauce and chili paste.
- Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes.
- Remove the skillet from the heat and stir in the basil and mint until wilted.
- Transfer to a serving dish and serve over steamed white rice.
Champagne, Lemon, and Parmesan Risotto
Ingredients
- 4 cups low sodium chicken broth
- 4 tablespoons unsalted butter *Plugra
- 1 cup onion, finely chopped
- Kosher salt
- 1 1/2 cups Arborio rice
- 1 1/2 cups Champagne or other sparkling or dry white wine
- 3/4 cup parmesan or preferably Parmigiano-Reggiano, plus more for serving
- 1 tablespoon grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- freshly ground black pepper
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown). Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
- Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
- Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste.
- Spoon risotto into bowls and top with more Parm and pepper. serve immediately.
Fiesta Chicken Cilantro Lime Fajita Bowl with Avocado Lime Crema
Ingredients
- 1 pound boneless, skinless chicken breast cut into strips
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- pinch of salt and freshly ground pepper
For the Rice
- 2-3 cups cooked basmati rice hot
- 1/4 cup cilantro, chopped
- 3 tablespoons fresh lime juice *more is better
For Avocado Crema
- 4 tablespoons Greek yogurt
- 1 ripe avocado, skin removed and pitted
- 1 clove garlic, minced
- 3 tablespoons fresh lime juice
- 1 tablespoon adobo sauce (from canned chipotle chilies)
- 1 teaspoon honey
- 1 teaspoon crushed red pepper flakes *Flatiron Pepper Co (four pepper blend)
- pinch of salt
To Finish
- 1 red pepper, sliced
- 1 orange pepper, sliced
- Shredded Pepper Jack or Cheddar, to taste
