It's a Coconut Lime kind of Father's Day

June 20, 2010

For Father's Day we had a full table, with Dan's parents, my parents, Dan's brother and his girlfriend, my ex-husband and his fiancé with their daughter, and our friend Jason and of course me, Dan and Gaetano. We all squeezed around the dining room table for some grilled chicken and beef skewers that were marinated in my Coconut Lime Marinade.

Barbeque'd chicken and beef skewers

Last time I marinated chicken with my Coconut Lime Marinade, I breaded it and made Coconut Lime Chicken Nuggets. This time we opted to grill it on the BBQ since we had so many people to feed.

Coconut Lime Beef Skewers & Coconut Lime Chicken Skewers

To feed everyone, I'd doubled the marinade recipe and used it with four 14oz. packages of chicken tenders and two 1 pound packages of stew meat. Yeah, stew meat. It was pre-cut and I figured marinating it would make it tender. Thankfully, I was right! The beef turned out much better than I could have ever expected it to. Perhaps it is that I bought a nice quality all-natural (no hormones, no antibiotics) meat.

Coconut Lime Rice with Green Onion instead of Cilantro

For the Coconut Lime Rice I scaled my recipe up to serve 9 instead of 6. For lack of cilantro I used about a 1/2 cup green onion. It was a nice change to the recipe that I'm sure I'll repeat. Perhaps next time I'll use cilantro and green onion.

We also had some salad with the Garlic-Dijon Vinaigrette like we had a few nights ago except I added some more yogurt to it so it wouldn't be quite as strong. (Sorry, no pictures.)

For dessert, Dan's mom brought a German-Chocolate type of cake. It was actually Devil's food cake with the Pecan Coconut Caramel frosting in the batter instead of on top of the cake. She topped it with some sliced strawberries. It was surprisingly good. (Sorry, no pictures of that either.) I may have to try to make it some time with a healthier twist to it.