Welcome to Tempt My Tummy Tuesday. Summertime! Woohoo! Perfect weather for grilling and making homemade ice cream. Right? Today’s recipes include a wonderful grilled spicy honey chicken that is bursting with flavor (and a little bit of heat). I am also sharing a very simple homemade Strawberries and Cream Ice Cream. I know you will be tempted to try these!
- 2 pounds boneless skinless chicken breasts cut in halves
- 2 teaspoons vegetable oil
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon coriander
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground chipotle pepper
- ½ cup honey
- 1 table spoon cider vinegar
Rub chicken with oil. Combine garlic powder, chili powder, onion powder, coriander, salt, cumin, ground chipotle pepper. Rub spice mixture over chicken. Grill over med-high heat for 8 minutes per side. Combine honey and vinegar, brush over chicken. Cook 2 minutes more on each side or until done.
Special thanks to my sister in law, Stephanie, who grilled this chicken for our Memorial weekend celebration and for sharing the recipe with all of us!
HOMEMADE STRAWBERRIES AND CREAM ICE CREAM
(Recipe adapted from my Cuisinart Ice Cream manual. This recipe will make 1 quart of ice cream.)
- 3/4 cup whole milk
- 2/3 cup sugar
- 1 1/2 cups heavy cream
- 1 tsp vanilla (or to taste)
- 1-2 cups fresh or frozen strawberries (I used the strawberries from our strawberry picking adventure.)
Make sure you ice cream freezer bowl has been adequately prepared in the freezer. Mix the milk and sugar in a medium bowl, using a hand mixer for 1-2 minutes on low speed, until the sugar is dissolved. Stir in the heavy cream and vanilla to taste. Pour mixture into freezer bowl. Turn on the machine and let it mix. My machine takes 20-25 minutes to make ice cream. I add the strawberries after the ice cream has solidified. Next, put the ice cream in an air tight container, after you have added the strawberries. Finally, place the ice cream in the freezer for 2 hours to make it solid.