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.