HOW is it the end of April already? Seeing as how grapefruit season typically runs November to April here in the United States, I really wanted to share this Grapefruit Mule recipe with you earlier, but life got in the way. But I hope you have been enjoying my other grapefruit vodka cocktail this year.

Depending on where you live, you might be able to find grapefruit year-round. If not, I’ll remind you about this recipe next fall, and you can make it along with my grapefruit creme brulee and almond crusted chicken, which I love to serve with fresh grapefruit.

This recipe is special because it completes my “mules all year ’round” project. I now have a recipe for a strawberry mule for the summer, caramel apple mule for the fall, a whiskey mule recipe perfect for the winter since it’s made with bourbon, and now this grapefruit mule for the spring!

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If you’re anything like me, you might have a hard time wanting to eat anything other than comfort food during the winter.

I mean, when I trek outside in five degree windchill to do errands, then come home, I don’t generally want a big salad for dinner.

I want creamy salmon pasta or lamb bolognese. Or a big plate of nachos. Or my mom’s slow cooker beef vegetable soup.

But I believe that there can be a balance between something really comforting and something super fresh and healthy.

This almond crusted chicken with couscous, grapefruit and arugula is one of my favorite winter meals. And just like my chicken sloppy joes and Instant Pot sweet and sour chicken, it’s a healthy meal masquerading as comfort food.

See below for all the details. And if you’d rather use pistachios instead of almonds, please see my pistachio crusted chicken post.

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Last year at this time, I shared my recipe for my homemade rosemary simple syrup, as well as the rosemary gin cocktail that I make with it.

Since then, I’ve been waiting for grapefruit to come back into season again, so I could share my favorite grapefruit vodka cocktail with rosemary with you (and also eat it alongside almond crusted chicken)!

Well, grapefruit has finally hit my store again, so here I am. Fresh grapefruit juice is always my top choice for fancy cocktails like a grapefruit mule and this grapefruit vodka drink, although bottled grapefruit juice will do in a pinch.

This Grapefruit Rosemary Cocktail is perfect for Christmas, New Year’s or any winter evening when you want to feel like a fancy bartender at home.

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If there’s one dish that exemplifies the “home chef” philosophy of this blog, I think it would have to be creme brulee.

Along with cooking bacon in the oven, it was one of the first things I was taught to make in culinary school (although I had already made it at home before that). I hardly ever order dessert at restaurants, but when I do, it’s creme brulee.

And I think it defines “simple, yet special” when it comes to cooking at home for loved ones. Preparing it, torching it (!) and serving it is bound to make you feel like the kitchen superstar that you are.

While you can never go wrong with classic vanilla bean creme brulee, it’s also lovely with subtle flavorings added to the custard, like pumpkin creme brulee for Thanksgiving.

Sometimes I’ll do coconut creme brulee, but this time of year, my fridge is overflowing with all kinds of citrus fruit, but most especially sweet grapefruit.

This grapefruit creme brulee is my home chef love letter to whoever invented the blow torch. So make yourself a grapefruit mule, and let’s get started.

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The holiday season is upon us, which may as well be called “snacks for dinner” season in my house. Certainly in the time between Christmas and New Year’s (and the dinner of New Year’s Eve finger foods), but sometimes starting even before that, Jeff and I put a low priority on official meals.

We generally spend most the the time relaxing at home with books, puzzles, pajamas and Netflix. The days are peppered with small snack plates throughout, with my mom’s homemade Chex Mix, Christmas cookies, cheese and crackers, nuts and seasonal fruit making up the majority of our diet.

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Sometimes, deep in the season of winter comfort food, I just need a break. I crave a lighter dinner that doesn’t necessarily reflect the outside temperature, but makes me feel great.

This Shrimp and Grapefruit Fennel Salad is my favorite “reset meal” at this time of year.

Not only does it take advantage of peak season grapefruit and the natural flavor pairing of shrimp and citrus, but it literally comes together in 20 minutes or less. No exaggeration, just zesty culinary magic!

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When it comes to eating healthy while still enjoying food that is intensely flavorful, citrus fruits are your best friend. This is especially true right now, where here in the U.S., citrus like grapefruit and blood oranges are at the peak of their season. Hello, grapefruit mules!

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