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[nverland]

Lillet Rose Spring Cocktail

Ingredients

12 ounces Lillet Rose
12 ounces Ruby Red grapefruit juice
6 ounces gin
6 edible flower blossoms


Directions
1.Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
2.Garnish with flowers. Serve immediately.

NOTE:
Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries — perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.


Paprika Herb Rubbed Chicken

Ingredients:

Paprika-Herb Rubbed Chicken
1 tablespoon herbes de Provence
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds boneless, skinless chicken breast


Steps:

1: Combine herbes de Provence, paprika, salt and pepper in a small bowl.

2: Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.

3: Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

4: To grill: Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.

5: To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.