Two recipes for the price of one!

Tonight we felt like doing some grilling. Hubby does the grilling, but I think it's always more work for me with all the preparation and sides that need to get taken care of. But it's all worth it to have a little taste of summer for dinner. Here's the recipe we used tonight-we think it's quite yummy:

Moroccan Chicken Kabobs

Ingredients:

DRY RUB
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. pepper
1/8 tsp. ground cloves
1/8 tsp. nutmeg
2 tsp. brown sugar

KEBABS
2-3 boneless skinless chicken breasts
1-2 onions (your choice of color), peeled and cut into 1 inch wide sections
2 bell peppers (your choice of color), cleaned and cut into 1 inc squares
2 Tbsp. olive oil
Salt and Pepper
Skewers-metal or bamboo (soaked in water for 30 min.)

1. Combine dry rub ingredients in a small bowl.
2. Cut meat into cubes, place in gallon size zip-lock bag with rub mix. Seal bag and shake well until chicken is well coated.
3. Place vegetables in a gallon size bag, add oil , season with salt and pepper. Seal bag and shake to coat veggies well.
4. Assemble kabobs-alternate meat and veggies.
5. Prepare grill to hot, grill kebabs-turn occasionally, until chicken is no longer pink inside-about 8-10 minutes.

My family loves the sweetness of the cinnamon and nutmeg that really stands out on the chicken. If you are not so into spicy foods-omit the cayenne-it still tastes great without.

I'm also going to throw one more recipe on here-my hubby's delicious ice cream recipe. If you have an ice cream maker and like chocolate ice cream, this one's for you:

Chocolate Dream Ice Cream

Ingredients:

SWEET CREAM BASE
2 large eggs
3/4 C sugar
2 C heavy whipping cream
1 C milk

ADD INS
3 Tbsp. unsweetened cocoa
1 tsp. vanilla extract
Chopped candy bars, peanut chunks or peanut butter chunks (optional)

Whisk eggs until light and fluffy. Whisk in sugar, a little at a time, continue whisking until blended (about 1 minute more). Pour in cream and milk and whisk to blend. Heat in saucepan over medium heat to a roiling boil. Continue to boil for 2 minutes, stirring constantly. Refrigerate for 2 hours or until chilled. Add cocoa and vanilla to cream base, place in ice cream maker. Run maker on low for 35 minutes. Switch maker to low for additional 9 minutes-then add any extras-run for 30 seconds and turn off. Store ice cream in freezer safe containers.

You can get pretty creative with this recipe. For example, tonight my hubby found some specialty peanut butter in our cupboard that we hadn't used in a few months-it had gotten too dry for sandwiches or crackers, so he figured, what the heck? It made for some delicious ice cream! So , there you go, hope you enjoyed my special offer of 2 for 1!