Square Meal on a Round Plate

Alright kids... tonight has to be a meal that goes down in Dawkins' Kitchen history. I literally went to the store at 7 tonight.. I am typing this because the kitchen is cleaned and we have full bellies! I am a huge fan of Pintrest, as are most women these days :)
I wanted to try something new tonight so Rosemary Ranch Chicken Kabobs it was.. whew was it amazing. One thing I love.. other than being in the kitchen.. is sitting outside on the patio with the hubs and a good glass of wine. Tonight was one of those nights in Memphis.
While at the store, I picked up some corn to throw on the grill with the chicken. I also had some canned green beans (mom don't yell at me) I have a trick(it is my great grandmothers) to make canned green beans taste freshly picked.
So here it goes kids! Take a can or two of green beans.. put them in a colander and rinse them for as long as you can under warm water. Once you are ready to cook.. put some olive oil in a pot with a tablespoon of minced garlic. Once it starts to sizzle.. put the beans in the hot tub! Turn the heat down to low and cover it.. let them simmer for a good 30-45 minutes! They will be perfect :)
As for the corn.. we take the shuck off and smear butter on them with salt an pepper.. wrap the little jewels in foil and throw them on the grill.. While they are cooking.. follow the recipe for the Rosemary Ranch Chicken.. let me tell you... this would be awesome with pork too!

Bon Appetit!!

Rosemary Ranch Chicken Kabobs

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 Tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 2 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1/2 teaspoon white sugar, or to taste (optional)
• 5 boneless skinless chicken breast halves – cut into 1 inch cubes

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes to 4 hours (I did 4 hours).
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

New Focus and New Direction

Well.. let me start by saying.. I have been a Terrible blogger.. I mean seriously.. August was my last post! I have been a very busy girl in the last 8 months.. I am about 4 weeks away from completing my MBA program! Whoo hoo.. this is what has taken up most of my time lately. I have enjoyed some great times with family and friends! I am going to try and keep up with my blogging. It is such an escape for me to be able to release all of my feelings, hesitations, frustrations, joy, etc. Thank you to those of you who have been by my side throughout the fertility issue! I haven't really talked about it much lately. I have my mind set on other things for the moment. WE are still going to pursue IVF.. we will need a great deal of prayer and support from those closest to us during that time. I can already tell you that my twin from birth (Lauren Y. ) will most likely be ready to pull her hair out with me! I have a feeling I will be blowing up her phone :) Love you girlie..

Regarding the direction of my blog at this time.. I know most of you know I have a crazy passion for all things associated with cooking.. so.. for now.. I will be blogging about my life in the kitchen! It is a great way for me to release stress and energy(thank you ADHD)!

So for tonight.. I am trying a new recipe.. Brownie Pudding! Yikes.. I can already tell you that this one is going to be a keeper. I will post the recipe and picture for those items which I will be embarking on cooking, baking, screwing up ( Shepard's Pie) etc. I am not going to be afraid to tell you if I completely throw an entire dish in the trash from this point on.

So I hope you all like my new direction and that I am able to help you fill your families belly's with some finger lickin' good food that's good for the mind, body, and soul!!!

Tata for now!!!

Brownie Pudding

Source: Ina Garten via my friend Jenn Neville

1 cup (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups white sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish or a 9x13 baking dish. Note: You will need a slightly bigger dish to place this dish in while you cook it with a water bath so keep that in mind. I placed a 9x13 inside a 15X17 baking dish.

Melt the 2 sticks (1 cup) of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside (I'm very guilty of never sifting).

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.