The following are recipes by our friend, Chef "Ace" Champion, using our vodka. Check them out for a different twist on your favorite vodka. For more of his healthy recipes, visit his website.

healthy recipes

Potatoes are a good source of:
Potassium: Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure.
Vitamin C: Vitamin C is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping prevent cellular damage. It aids in collagen production; assists with iron absorption; and helps heal wounds and keep your gums healthy. Vitamin C may help support the body’s immune system.
Fiber: Dietary fiber is a complex carbohydrate and is the part of the plant material that cannot be digested and absorbed in the bloodstream.  Soluble fiber may help with weight loss as it makes you feel full longer, and research has shown it also may help lower blood cholesterol.

Spicy Cajun Baked Homemade French Fries

  • 2 large Russet potatoes
  • Cajun seasoning
  • Real garlic
  • Italian seasoning
  • Red pepper flake
  • Avocado oil

Directions:
1. Peel potatoes and cut in half and then half again.
2. Cut into even thin pieces. The more evenly thick you can cut them, the more even they will bake.
3. Put them in a bowl of ice water and let them soak for about 20 minutes.
4. Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.
5. Next, put them in a Ziploc bag with 1-2 tsp of oil and shake to coat.
Line a baking sheet with foil, and place a cooling rack on top of it. Lay potatoes on the cooling rack so that they are not touching. Sprinkle with salt.
6. Bake at 450 degrees F for 30 minutes or until golden brown and crispy.

Directions for Chicken:
On high heat, using a large skillet; heat oil to about 400 degrees. Note: The oil should be smoking hot. Using a paper towel pat the chicken breast dry and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices and maximize the flavor.)
Add chicken to a shallow baking dish big enough to fit the chicken in and pour ¼ cup of Marsala wine over. Finish cooking at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carry over cook to reach about 160 degrees.

Directions for Sauce:
In the same pan turn the burner on medium. Note: scrape out any burnt particles in your pan. When oil is hot, add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the vodka and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken).
Add the wine and chicken stock and reduce by half. Add the heavy cream and cook for another 3 to 5 minutes. Turn the stove on a low heat and add the butter, mixing well for about 1 minute or until the butter is fully melted. Turn the stove back on high and cook until the sauce thickens and has a creamy texture.

Bacon 'N' Cheese Stuffed Chicken Marsala

Ingredients for Chicken:

  • 1/4 cup Avocado Oil
  • 4 Medium Chicken Breasts
  • Creole Seasoning to Taste
  • 1 lb. Apple Smoked Bacon
  • 8 oz. Pepperjack Cheese

Ingredients for Sauce:

  • 3 Cloves Fresh Garlic
  • 8-10 Baby Portabella Mushrooms
  • 1 small Shallot
  • 1/4 cup Vodka
  • 2 Cups Taylor 1880 Marsala Wine
  • 2 Cups Chicken Broth or Base
  • 1/4 Cup Heavy Whipping Cream
  • 1 Tbs. Corn Starch
  • 1 tbs. Butter (Optional)

Directions for prepping the chicken:
Using a filet knife, butterfly each chicken breast. Line each chicken breast on a piece of serein wrap. Add another piece of serein rap over the top of the opened butterflied chicken breast. Using a mallet with medium force, pound the chicken as thin as possible, but not too thin. Remove plastic from chicken. Make sure the chicken has the inside facing up. Sprinkle the inside of the chicken lightly with creole seasoning.

Add about 2 tablespoon of cheese to each chicken breast. Then divide the cooked bacon among each chicken breast. Using you finger tips carefully roll each chicken breast in an away that is away from your body. Roll as tight as possible. Secure the crease on each chicken using 4 inch secure or you can tight them using butchers twine. Coat each chicken breast with a little olive oil and season generously all over with the remaining creole seasoning.

 

Directions for Chicken:

  1. Drizzle chicken breasts with olive oil. Season the chicken breast with Grace All-Purpose Seasoning. Let the chicken marinade for about 5 minutes so the chicken soaks up all the flavors of the seasoning and comes to room temp.
  2. Heat a large frying pan with about ¼ cup of avocado oil. Turn the stove on high heat and allow the oil to get really hot. Place the chicken breast nicely in the pan. Cook on high for about four minutes or until you have a nice caramelized look to it. Turn them on the other side and cook and repeat the same process.
  3. Transfer the chicken breast to a backing dish. Pour a little wine over the chicken and allow to finish in a pre-heated 300 degree oven for about 10-15 minutes or until internal temperature is about 155 degrees. When done, pull the chicken out of the oven and allow resting for about 5 minutes. (Do not cut the chicken you will lose all the moisture and possible dry it out)

Directions for the Basil Pesto Sauce
Using the same skillet you used for the chicken, turn your stove on high heat and vodka and (flambé), then add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute then add the lemon juice and the cream. Cook the sauce until it thickens like a smooth alfredo sauce.
Note: if the sauce is too thick thin it out with a little wine. If it’s too thin continue to allow it to cook until it thickens.
Presentation:Heat pasta until hot in a hot water bath. Place pasta in the center of the plate. Spoon some sauce over the pasta then top with chicken breast. Top the chicken with remaining sauce and garnish with Chiffonade Basil. Serve and enjoy.

Jamaican Chicken Curry Pasta

Ingredients for the Chicken:

  • 2 lbs. Boneless Chicken Breast
  • 1 tbs. Grace All-Purpose Seasoning
  • 2 tbs. California Garlic (Granulated)
  • 1/4 Cup Avocado Oil

Ingredients for the Curry Cream Sauce

  • 3 Cloves Fresh Garlic
  • 2 Medium Shallots
  • 1/4 Cup Vodka
  • 1 1/2 Cup Riesling Wine
  • 2 to 3 tbs. Jamaican Curry Powder
  • 2 Cups Coconut Cream
  • 1/4 Cup Fresh Green Onions
  • 1 lb. Bowtie Pasta (optional)

 

Directions for the Cheese Sauce

  1. In a large saucepan on a medium heat add the whipping cream. Bring to boil, then simmer over medium heat, stirring frequently until cream starts to thicken slightly, about 5 minutes.
  2. In a separate small skillet on high heat add the diced Canadian bacon and cook for about 3 minutes mixing well. Add in the vodka and flambé. Add the bacon mixture to the cream sauce.
  3. Gradually stir in the ¾ of the shredded Coby Jack a handful at a time. Check for consistency and continue. Reduce heat to low, and continue to stir until all the cheese is melted and the sauce is thick.
  4. Toss the rigatoni to the sauce and mix well. Serve in individual bowls and top with remaining cheese and green onions for garnish.

For a delicious twist, add 3 ounces of Peppercorn Sausage Pate and mix well until pate is part of the cheese sauce. Serve over rigatoni noodles in the same fashion as the Mac N Cheese.

Gourmet Mac N Cheese Pate

Ingredients for the Rigatoni

  • 1 lb. Rigatoni
  • 2 tsp. Kosher Salt

Ingredients for Cheese Sauce

  • 1/2 cup Canadian Bacon
  • 1/4 cup Vodka
  • 2 cups Heavy Whipping Cream
  • 16 oz. Colby Jack Cheese
  • 1/4 Cup Salted Butter
  • 1 tbs. Fresh Green Onion

Directions for the Rigatoni

  1. In a large pot, bring 6 quarts of salted water to boil. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time cook them until they are al dente or slightly chewy.
  2. When done, strain the pasta in a colander. Add ice cubes to the pasta with cool running water and toss to stop the cooking process. Allow to drain. Set aside and wait for the sauce.

 

Directions for Basil Pesto Sauce:
Using the same skillet you used for the chicken, turn your stove on high heat, add vodka and flambé, then add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute then add the lemon juice and the cream. Cook the sauce until it thickens like a smooth alfredo sauce.

Note: if the sauce is too thick thin it out with a little wine. If it’s too thin continue to allow it to cook until it thickens.

Presentation:Heat pasta until hot in a hot water bath. Place pasta in the center of the plate. Spoon some sauce over the pasta then top with chicken breast. Top the chicken with remaining sauce and garnish with Chiffonade Basil. Serve and enjoy.

Creole Chicken with Vodka Basil Pesto Cream Sauce

Ingredients for the Chicken:

  • 2 lbs. Chicken Breast
  • 1 tbs. Adobo Seasoning can be substituted with salt and pepper
  • 2 tbs. Granulated (California) Garlic
  • 1 tbs. Dried Basil
  • 1/4 Cup Avocado Oil

Ingredients for Basil Pesto Sauce

  • 1 1/2 Cup Riesling
  • 3 tbs. Basil Pesto
  • 1/4 Cup Vodka
  • 2 Cups Heavy Whipping Cream
  • 1 tsp. Lemon Juice
  • 2 tbs. or 6 Leaves Fresh Basil
  • 1 lb. Bowite Pasta

Directions for the Chicken:

  1. Drizzle chicken breasts with olive oil. In a small bowl, mix the seasoning and garlic together. Season the chicken breast with all the spices. Let them rest for about ten minutes, so the chicken soaks up all the flavors.
  2. Heat a large frying pan with about 3 tablespoons of avocado oil. Turn the stove on high heat and allow the oil to get really hot. Place the chicken breast nicely in the pan. Cook on high for about 4 minutes or until you have a nice caramelized look to it. Turn them on the other side and cook and repeat the same process.
  3. Transfer the chicken breast to a backing dish. Pour a little wine over the chicken and allow to finish in a pre-heated 300 degree oven for about 10-15 minutes or until internal temperature is about 155 degrees. When done, pull the chicken out of the oven and let it sit for about 5 minutes. (Do not cut the chicken you will lose all the moisture and possible dry it out).