Chicken and waffles, eggplant salad and raw coconut
These were the 4 things that we combined together in a really nice dinner on Sunday night. None of them fit together per se. The grilled eggplant salad was a recent recipe from NYT that we wanted to try. The chicken was from an old cookbook "Global Grilling" that I've been looking through recently because of all of the summer grilling that we've been doing. We did the waffles because earlier in the day we had gone shopping with our wedding gift cards and bought a little waffle maker at Macy's. We were really eager to try it out, so we made waffles right away for dinner.
The coconut was not really dinner but was our pre-dinner entertainment. A few weeks ago my hubby bought an actual machete to chop out some of our overgrown bushes. Last week at the farmer's market we walked past the coconuts, and he realized that he actually had the tool to open one. Below are some of the pictures of the coconut cracking.
The rest of the dinner recipes to follow....
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| Machete and safety goggles! |
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| The first strike |
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| Success |
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| One big machete |
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| He chiseled all the coconut meat out of the coconut shell |
Mayan Orange Chicken
1/2 cup orange juice
3 - 4 garlic cloves, chopped
Half to one jalapeno pepper
2 Tbsp chopped cilantro
2 Tbsp olice oil
1 Tbsp lime juice
1 Tbsp vinegar (red wine or regular white)
2 tsp ground cumin
2 tsp dried oregano (used fresh)
1/2 tsp salt
1/2 tsp ground black pepper
1.5 to 2 lbs boneless, skinless chicken breasts, cut into wide strips
Combine all of marinade ingredients in a mixing bowl. Add chicken strips and marinate for 2 - 4 hours (note: only marinated for ~30 minutes). Cook on the grill.
Notes: nice taste but mild because there was no basting sauce. Try to marinate longer next time.
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