STYLETHREAD -- LET'S TALK SHOP!

Just wanted to pass along these 2 recipes that I tried last week.  I'm remaking the asparagus this week cause it was so yummy.

Key West Chicken

• 3 tablespoons soy sauce
  
• 1 tablespoon honey
  
• 1 tablespoon vegetable oil
  
• 1 teaspoon lime juice
  
• 1 teaspoon chopped garlic
  
• 4 skinless, boneless chicken breast halves

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
   
2. Preheat an outdoor grill for high heat.
   
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Garlic Lime Asparagus

• 1 teaspoon butter
  
• 1 tablespoon olive oil
  
• 1 clove garlic, minced
  
• 1 medium shallot, minced  (used onion powder since I didn't have a shallot)
  
• 1 bunch fresh asparagus spears, trimmed
  
• 1/4 lime, juiced
  
• salt and pepper to taste
  
• freshly grated parm cheese to top it all off

1. Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.