Little Roc Recipe Company

Spiced Turkey Breast with Madeira Gravy

Serves: 8
Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Total time: 1 hour, 40 minutes

Ingredients

• 1 (7-lb.) bone-in turkey breast
• 1 1/2 tsp. grapeseed oil
• 1 tbsp. light brown sugar
• 1 tbsp. smoked paprika
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• 2 tbsp. butter, at room temperature, divided
• 2 tbsp. chopped shallots
• 1 (14-oz.) can low-sodium chicken broth
• 2/3 cup dry Madeira wine
• 4 tsp. cornstarch

Directions

1. Preheat oven to 450°F. Line a roasting pan with foil; add 2 cups water to pan. Place turkey on a roasting rack and set in roasting pan; rub top of turkey with oil. In a small bowl combine brown sugar, paprika, cumin, cayenne, and salt to taste. Rub on turkey.
2. Roast turkey, uncovered, 30 minutes. Reduce heat to 400°F. Cover turkey loosely with foil and roast 40 minutes more or until an instant-read thermometer registers 165°F.
3. Transfer turkey to a serving platter; reserve 1/4 cup of the drippings (fat skimmed). Cover turkey loosely with foil to keep warm. Let stand 15 minutes.
4. Meanwhile, for the gravy, in a medium saucepan melt 1/2 tablespoon of the butter over medium-low heat. Add shallots; cook 3 minutes or until softened. Add broth, wine and reserved drippings; bring to boiling. Cook until reduced to 1 3/4 cups. In a small bowl dissolve cornstarch in 2 tablespoons cold water. Whisk into saucepan; cook and stir 1 minute. Remove from heat; whisk in remaining 1 1/2 tablespoons butter, and salt and pepper to taste. Slice turkey and serve with gravy.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Pollock Rollatini

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 1/4 cup panko breadcrumbs
• 3/4 tsp. seafood or Cajun seasoning
• 1 tbsp. oil from jarred sun-dried tomatoes
• 1/4 cup basil pesto
• 4 (4-oz.) pollock fillets
• 2 (4-inch) mozzarella string cheese sticks, cut in half
• 4 oil-packed sun-dried tomato halves, thinly sliced

Directions

1. Preheat oven to 375°F. Coat a large baking pan with nonstick cooking spray. In a small bowl combine panko, seasoning, and oil; set aside.
2. Spread pesto evenly on the underside of each fillet. Place 1 cheese piece horizontally across the narrow end of each fillet. Place several tomato pieces next to cheese. Starting with the narrow end, roll up fillets over filling; secure with wooden toothpicks.
3. Press the tops and sides of pollock rolls into panko mixture. Place on baking pan. Bake 20 minutes or until fish flakes easily with a fork. Serve warm.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Serves: 4

Catfish with Black-Eyed Pea Salsa

Prep time: 10 minutes
Cook time: 6 minutes
Total time: 16 minutes

Ingredients

• 1 (15.5-oz.) can black-eyed peas, rinsed and drained
• 1/3 cup chopped green bell pepper
• 1/3 cup canned diced Mexican-style tomatoes, undrained
• 2 tbsp. chopped red onion
• 4 (4-oz.) catfish fillets
• Cajun seasoning

Directions

1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). For the salsa, in a medium bowl combine black-eyed peas, bell pepper, tomatoes, and onion. Season with salt and pepper to taste. Set aside.
2. Liberally sprinkle one side of fillets with Cajun seasoning; set aside.
3. Coat a large sheet of heavy-duty foil with nonstick cooking spray. Crimp edges of foil to form a pan. Place foil pan on grill rack. Place fillets, seasoned side down, on foil. Grill, covered, 3 to 4 minutes per side or until fish flakes easily with a fork.
4. Spoon black-eyed pea salsa on fillets and serve.

recipe notes:     Make it a meal: serve with cornbread and sliced watermelon.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Asian Scallop Rice Bowl

Serves: 4
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Ingredients

• 5 tbsp. teriyaki sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. toasted sesame oil
• 1/4 tsp. crushed red pepper flakes
• 1 tbsp. grapeseed oil
• 1 (8-oz.) pkg. mixed baby bell peppers, seeded and cut into 1/2-inch pieces
• 1/2 lb. bay scallops
• 2 tsp. peeled, minced gingerroot
• 3 green onions, cut into 2-inch pieces
• 3 cups hot cooked brown rice

Directions

1. For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
2. In a large skillet heat grapeseed oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute.
3. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice and serve.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines