Frozen Coconut Limeade, Basil Lime Chicken, Crispy Parmesan Edamame

Frozen Coconut Limeade
via: Smitten Kitchen Blog (modified by me)

Yield: 3 cups (we divided into 4 8-ounce glasses)

2 1/2 cups crushed or small ice cubes
1 cup coconut milk, well-shaken if from a can (I happened to have light coconut milk, it was fine.)
1/3 cup lime juice (from about 3 limes)
3 tablespoons granulated or superfine sugar (more or less to taste)(we actually used about 1/2 - 3/4 cup sugar)
Lime slices for garnish

Blend every thing until it reaches your desired consistency — almost smooth. For a crunchier effect, or fully smooth, for a milkshake/creamier effect. Pour into glasses, garnish with lime and don’t forget to share.

--------
Basil Lime Chicken
via: Goodness Gracious Blog

3 Limes (juice and zest) Divided
3 T Olive Oil
1/4 Cup Extra Virgin Olive Oil
3 T Dijon Mustard
3 T Worcestershire Sauce
3 T Soy Sauce
6 Green Onions Chopped Divided
4 Cloves Garlic Minced Divided
2 T Chopped Basil
Salt and Pepper to taste
3 lbs Chicken Breasts

Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
Cut chicken into even cutlets and place in a gallon sized baggie.
Pour marinade over the chicken and marinate for 1 hour.
Preheat grill.
Place chicken on grill and grill for 7 minutes.
Then flip and cook until internal temp reaches 170.
Remove from grill and let meat rest.
Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
Slice chicken into bite-sized pieces and pour sauce over top.

--------
Crispy Parmesan Edamame
Author: Gastromony
Recipe type: Snack
Prep time: 5 mins Cook time: 15 mins Total time: 20 mins
Serves: 2-4


1 cup of thawed, shelled edamame (you can usually buy them shelled)
½ tbsp of crushed green peppercorn (or regular pepper to taste)
1 tsp salt
1 tbsp olive oil
1 heaped tbsp of Parmesan cheese (grated finely)
Instructions
Spread out edamame on a baking sheet lined with greaseproof paper and drizzle over with olive oil to coat.
Sprinkle over peppercorn and salt and place into the oven, pre-heated to 200C.
Bake edamame for 15 minutes, checking every so often that they are not getting too browned.
Remove from oven and transfer to a mixing bowl.
Add Parmesan cheese and coat edamame well while hot.