Avocado-Corn Chowder with Grilled Chicken

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN

2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

• Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
• Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
• Pour avocado mixture into medium sauce pan over low heat.
• In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
• Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.

O Clementine Pound Cake

We reached 300 on the Facebook page--so here is what I promised--an amazing recipe that I have been raving about the past few days!

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Oh man, oh man. I thought the salmon was my favorite from these series of recipes for O Olive Oil. That was before I made this. This recipe make 2 loafs, and one of them was practically gone before it had a chance to cool off. I'm just saying, if you are going to make this for a coffee group or bible study, make several batches because it won't last long!

O Clementine Pound Cake

3/4 cup butter, softened
2 tblsp O Clementine Olive Oil
1-1/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1-3/4 cup flour
1/2 tsp salt
1-1/4 tsp vanilla extract
1 tsp ground cardamom
zest of 2 clementines (about 1 tablespoon)
juice of 2 clementines (about 4 tablespoons)
1/4 cup milk
for icing:
1/4 cup powdered sugar
3/4 tablespoon O Clementine Olive Oil
few drops of milk

• Preheat oven to 350 degrees F. Grease 2 loafs pan, set aside.
• With a mixer, beat butter, oil and sugars until smooth.
• Mix in the eggs, one at a time, until completely blended. Stir in 1 cup of flour, as well as the salt, vanilla, cardamom, zest and clementine juice.
• Add the milk and rest of the flour. Beat until the consistency is smooth and completely blended.
• Pour the batter evenly into the 2 loaf pans. Bake for 45 minutes or until a toothpick inserted comes out smooth.
• Cool on a wire rack.
• For the Icing: In a small bowl, add the powdered sugar and oil. Stir together until the oil is incorporated as much as possible [it will still be powder-y until the milk is added].
• Add the milk, a few drops at a time until the icing is at the desired consistency. [I used about 1 tablespoon, but it will differ from person to person]
• Drizzle over cake and lightly sprinkle some cardamom on top.

Its just DRIPPING with deliciousness!! Have I mentioned the smell? Its divine!

Pear Slushie

1 cup pear, peeled and cut into pieces
1/2 cup orange juice
1 tablespoon honey
1 tablespoon powdered sugar 
6-8 ice cubes

• In a blender, combine all the ingredients and process until smooth.


• Serve immediately. Serves 3.

This was a very unique flavor. I love pears, but this drink didn't really do the pear justice-- it wasn't bad at all, don't get me wrong on that! My husband loved it though. So, try it out and let me know what you think!

Saturn Slush

SATURN SLUSH

1 package frozen (20oz), unsweetened strawberries, frozen
3 cups orange juice, divided
3/4 cup confectioners' sugar, divided
2 cups frozen blueberries

• In a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup sugar. Cover and process until smooth; set aside.


• Rinse the blender container. Add blueberries and remaining juice and sugar. Cover and blend until smooth.


• Alternate layers of strawberry and blueberry in glasses; stir layers a few times to create swirl.


• For garnish, thread a strawberry top, hulled side first, and orange slice and a strawberry tip, cut side first, through drinking straw or stir stick; place in glass. Serve immediately.


• 6 servings (1 cup is 184calories).