Shake and Bake
5 Skinless Boneless Chicken Breasts
1/4 to 1/2 cup lime juice
7 slices of bread
1 Tablespoon dried onion flakes
1 teaspoon sea salt
2 Tablespoons Taco Seasoning
Take bread slices and turn to crumbs in blender, put in a baking dish and mix in everything but lime juice. Dry in oven set at 300 for 20 minutes to 30 minutes, stirring every 10 minutes until completely dry. Take half of this mixture and store in air tight container for another day! Take the remaining and put in a bread bag.
Get charcoal going in grill ( We use a charcoal wood bricks for a nice smokey grill flavor)
Take the Chicken breasts one at a time and coat well in the lime juice ( put lime juice in a bowl for easy dipping) then place the limed chicken in the bread bag, shake well until well coated all over and place on plate. Do this with the rest of the chicken pieces and then take out and put on grill. Grill chicken about 15 minutes on each side, turning once. (Lid on grill should be covered with vent opened.) If you have vent on base of grill that should be closed too.
Aparagus 1 to 2 cups
1 onion chopped
1 tsp. prepared minced garlic
3 Tablespoons of butter
Create a bowl out of aluminum foil, for easy handling place another piece of aluminum foil under the bowl for grabbing easy without dumping the aspargus.
Cut up Aspargus into pieces and place in your "bowl" gently mixing in chopped onion and garlic. Place the butter on top and place on grill for 15 minutes. ( grill lid should be closed but vents on top of lid opened.) If you have a lower vent on bottom part of grill, that should be closed as well so coals do not get too hot