Grapefruit Balsamic Glazed Chicken Breasts

I made a huge purchase of pink grapefruit and I've been searching for ways to use them up! (What was I thinking?!?!?)

I love grapefruit and the bag was a good buy, but honestly, I've shared and shared and I still have plenty!  These guys take up so much space in the veggie drawer.  In effort to reduce the stash,  I've been racking my brain trying to figure out how use them  besides eating them for breakfast, juicing them and making sorbet (not that those are bad options).

Ah ha!  An idea blooms....after all it is spring and the weather here has been unseasonably warm and what goes with warm weather?  Of course, cookouts!   A quick trip through the local Price Chopper for some chicken breasts and a jalapeno pepper and oh, a freshly filled backup tank of propane and I was soon back home putting on my apron and firing up the Weber.

I gathered ingredients from the fridge and cabinets, totally flying by the seat of my pants and completely unsure of the end result.  I have to say I was pleased with the result and plan on fixing this recipe again soon.  Many of the items included in the recipe came from The Olive Tree. 

Grapefruit Balsamic Glazed Chicken Breast
Serves 2

Ingredients:

2 skinless boneless chicken breasts
2 teaspoons of Butter Extra Virgin Olive Oil  
1 teaspoon of Smoked Bacon Chipotle Salt  
2 ruby red or pink grapefruits
1 Tablespoon brown sugar
1 Tablespoon granulated sugar (or more to suite your taste preference)
1 Tablespoon Grapefruit Balsamic Vinegar
1 teaspoon finely minced jalapeno (seeds and membranes removed)

Directions:
Prepare the chicken breasts for grilling by coating them well on both sides with the Butter Olive Oil.
Season the chicken breasts on both sides with the Smoked Bacon Chipotle Salt.
Set the chicken  aside while you prepare the glaze.

Halve and section one of the grapefruits, removing all the seeds.  Place sections in a medium saucepan.
Squeeze any remaining juice from the grapefruit into the saucepan.
Halve and squeeze the juice from the second grapefruit, removing any seeds, into the saucepan.

Add the brown sugar and granulated sugar to the grapefruit. Taste and adjust sugar if necessary.
Add the jalapeno pepper and bring the mixture to a rolling boil.  Stir occasionally to prevent any sticking.
Boil the mixture until it reduces by half.
When the mixture is reduced, stir in the Grapefruit Balsamic Vinegar and mix thoroughly.
Boil another 5 minutes and remove from heat.

Grill the chicken breasts.  After the initial chicken flip, baste the cooked side of the chicken breast with the grapefruit balsamic reduction.  When chicken has cooked completely, flip again and brush he unglazed side of the chicken with the sauce.
(I know, I know.... you aren't supposed to flip meat more than once while grilling, but I did flip these a couple more times to get a nice glaze on them.    
Remove from the grill and serve.

To accompany the chicken, I grilled  asparagus spears  seasoned with sea salt, cracked black peppercorns and a little drizzle of the Butter Olive Oil. I put them on the grill when the chicken was nearly done.  Give the pan a shake a time or two during the cooking so the spears cook evenly.

Once plated, I topped it with a grating of fresh Parmesan cheese and a few pignoli (pine nuts).

...and that's What's Cooking at Cathy's ~ Enjoy!

Ruby Red Grapefruit Sorbet

Today I want to share how to quickly make a frozen treat that is refreshing and easy on the calories.  Ruby Red Grapefruits are plentiful and readily available at the grocery here in the heartland of America in the winter months.  I prefer the sweetness of the ruby reds to white grapefruit and their lovely color makes them eye appealing too.  This dessert is a tasty way to add some vitamin C to your diet.


This recipe doesn't have exact measurements.  I have instructions that include "sweeten to taste".  Ruby Reds are really sweet and tart and the sweetness may vary from fruit to fruit.  By either making and using simple syrup to use as liquid to the desire quantity or just adding water and artificial sweetener (I use Stevia), you can adjust this to your preference. 


If you are watching your calories, make this with Stevia, and you can indulge your love for frozen treats guilt free!


Ruby Red Grapefruit Sorbet


Ingredients:


2 Ruby Red Grapefruits, seeded and juiced 
1 teaspoon Grapefruit Zest
Water
Sugar or sweetener to taste*


*I used Stevia.  If you are using sugar you need to make simple syrup and use that instead of just water so you are sure to have all the sugar dissolved and avoid a gritty texture.
Directions:
Zest the grapefruit, carefully avoiding the white pith which will make it bitter.
Juice the grapefruits with a reamer or juicer.
Add the water and zest to the juice until you have 1 2/3 cups of liquid.  Mix well.  
Taste and adjust sweetness to taste.


Pour the mixture into an ice cream maker and freeze.

Serve immediately or repackage and freeze for use later. 

...and that's What's Cooking at Cathy's ~ Enjoy!