Sandra Lee. She doesn't cook just the meal but it's A to Z dinner collaboration. I love her table scapes and how she matches the drinks not only to the meal but to her dinner theme.
6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole)
1 cup raspberry vinaigrette (recommended: Annie's)
1/4 cup raspberry vodka, optional
1/4 cup finely chopped fresh mint leaves
Fresh mint sprigs, for garnish
Fresh raspberries, for garnish
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
One of her table scapes.
1 part dark rum
1 part guava juice
1/2 lime, juiced
1/2 orange, juiced
1 teaspoon sugar
Fill a cocktail shaker with ice, add ingredients and shake well. Pour into a highball glass and garnish with a maraschino cherry.