BROWNIES IN A SKILLET RECIPES

Steps:

• Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
• In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked. It will cook more later).
• Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
• Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
• After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
• Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
• Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.

Steps:

• Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.