Healthy Hometown Restaurant!

I am very excited to announce that Rock That Plate Cafe has been chosen to join this fabulous program. We will be working to provide all of the nutritional information on each menu item. We will be creating some new menu items with the help of a nutritionist. I am very thankful to be given the opportunity to be a part of this great program. I will be letting everyone know what we are working on. We want to focus on great tasting health minded food options.

Click this link to find out more !!

MY MENU AT THE KENTUCKY FAIR & EXPO CENTER!

   ROCK THAT PLATE CAFÉ!

SALADS
    GREEK SALAD
    Spring mix greens, Calamata olives, Greek feta cheese, cucumbers,  tomatoes, pepperoncini peppers, red onions, served with Greek vinaigrette dressing……..$11.00      Add chicken breast…..$ 3.00   Half size salad……..$ 6.00
   
    GRILLED CHICKEN SALAD
    Spring mix greens, fresh chicken breast, carrots, cucumbers, radishes, celery, tomatoes, red onions, served with your choice of     dressing……………..…..$12.00

    CHEF SALAD
    Spring mix greens, turkey breast, honey glazed ham, cheddar cheese, fresh cucumbers, carrots, celery, tomatoes, red onions, served with your choice of     dressing ………………………………............................................................$12.50

    GARDEN SALAD
    Spring mix greens, fresh cucumbers, carrots, radishes, celery, tomatoes, red onions, served with your choice of dressing ….$9.00   Half size salad …..$ 5.50
   
    (SALAD DRESSINGS: GREEK VINAIGRETTE,  BALSAMIC VINAIGRETTE, RANCH, FRENCH, OR HONEY MUSTARD)

SANDWICHES
    HONEY GLAZED HAM
    Dressed with white cheddar cheese, spring mix lettuce, mayonnaise, mustard, and served with potato chips………………………………..............………$8.00
   
    OVEN ROASTED TURKEY BREAST
    Dressed with white cheddar cheese, spring mix lettuce, mayonnaise, mustard, and served with potato chips………………………………..................…$8.00
**ALL SANDWICHES SERVED ON WHEAT BREAD.  WHITE UPON REQUEST**

THE LUNCH BOX
    Pick any two combinations:
    ½ Garden salad OR Bowl of soup OR Any ½ Sandwich ………………………….$10.00   

FRESH MADE SOUPS
    Our fresh made soups change daily!             CUP.…..$4.00  BOWL ………$ 5.50

DESSERTS
    Chocolate chip brownies, cheesecake brownies, or crumb cakes ……………$ 4.00

COKE OR DIET COKE ….$ 3.50      BOTTLED WATER …….$ 3.00

Rock That Plate Cafe!

I am sooooo excited to announce. ROCK THAT PLATE CAFE! will be opening at the Kentucky State Fair and Expo Center in September 2011. I have been feverishly working on this for more than 6 months. I will be serving lunch and dinner. Entree salads, homemade soups, sandwiches and desserts. Prices range from $5.00 to $12.00. I will post my complete menu soon. Please stop on over to have a great meal!

Grilled Potatoes!

Come on! Potatoes, bacon, red peppers and onions grilled! Life is GOOD!

No secrets here. Just lightly oil your heavy aluminum foil of choice. Fold into a tight package and grill slowly until tender.

 Here we go!
4 to 6 medium potatoes- sliced with skins on. How many depends on how many people you are feeding.
2 Vidalia onions or Spanish white- sliced into thin half moon pieces.
1 red pepper- sliced into strips
2 cloves of garlic- sliced thin
3 strips of bacon cut into half
kosher salt and pepper - to taste

1 tablespoon of vegetable oil
large doubled piece of heavy duty aluminum foil

Fold your foil in half. In the center spread your veg oil around to cover the foil. Place your potato slices in the center. Salt and pepper them. Layer your onions, red peppers, and garlic on top of the potatoes. Salt and pepper again. Bacon is inherently salty so go easy on this layer. Drape your bacon over your veg combo. Roll the foil in half and crimp. Crimp both edges. Make sure that you make a tight package. Place on your lower heat side of your grill. Turn your package on all sides every 15 minutes. After around 45 minutes sneak a peak and check to see if your potatoes are tender. If not...roll the package back up and keep on grilling.

 I believe that summer deserves a bit of indulgence. Besides bacon is love. It is said that even Vegetarians miss bacon. Your family and friends will love this! Remember, you can ROCK THAT PLATE!

Cabbage and dill!

Add everything to the saute pot and cook on medium high heat until your cabbage is wilted.

1 head of cabbage- sliced thin
2 tablespoons of butter
2 tablespoons of olive oil
salt and pepper to taste.
1/2 to 1 tablespoon of dried dill weed- depends on how much you like it.
1/4 cup of chicken stock


Sauté your cabbage in the oil and butter with all of the seasoning on medium high heat. When the cabbage
begins to wilt add the chicken stock. Simmer on your burners lowest setting until you want to serve.

This is a super fast side dish. I usually make this with winter type dishes. Like smoked sausages and potatoes. Enjoy! Remember, you can ROCK THAT PLATE!

Scalloped Potatoes with Ham!

Slice your potatoes and boil until tender.

Slice your onions and dice your ham.

Make your rouex. That just means a flour paste that you will add milk to. Take 1 stick of butter and add 3/4 cup of flour. Make sure you let this simmer to remove the raw flour taste. I added my spices- pepper, kosher salt, red pepper flakes, and garlic powder.

Add 2 to 3 cups of HOT milk while continuously stirring with a whisk. Whisk in your 3 cups of shredded sharp cheddar.

Layer your potatoes, onions, ham, and pimentos.

Ladle in 1/3 of your cheese sauce. Repeat until you use all of your ingredients.

Sprinkle the top with 1 cup of cheddar cheese. Scatter paprika over the top. Bake covered with foil on 350 for 30 minutes. Remove the foil and bake until the top browns.

Here we Go!
8 to 10 Idaho potatoes- sliced thin.
water

I do leave the skins on for extra texture. Boil them until tender.

Cheese sauce:
1 stick of butter
1 cup of flour
2 to 3 cups of hot milk
kosher salt and pepper
1 tablespoon of garlic powder
2 teaspoon of red pepper flakes

Make your roux. That just means a flour paste that you will add milk to. Take 1 stick of butter and add 3/4 cup of flour. Make sure you let this simmer to remove the raw flour taste. I added my spices- pepper, kosher salt, red pepper flakes, and garlic powder. Add 2 to 3 cups of HOT milk while continuously stirring with a whisk. Whisk in your 3 cups of shredded sharp cheddar.

Filling:
2 to 3 cups of diced ham
2 white Spanish onions - sliced paper thin.
2 small jars of pimentos

Layer your potatoes, onions, ham, and pimentos. Ladle in 1/3 of your cheese sauce. Repeat until you use all of your ingredients. Sprinkle the top with 1 cup of cheddar cheese. Scatter paprika over the top. Bake covered with foil on 350 for 30 minutes. Remove the foil and bake until the top browns.

This is very comforting food. I can say it is definitely something you should only eat occasionally. This is a great dish to take somewhere. Like a pot luck party. I can say, personally, I can NOT be left alone with this. I will eat it until guilt forces me to stop. I love cheese! Enjoy! Remember, you can ROCK THAT PLATE!

Chicken Salad!

This is a great chicken salad.

I serve it on a whole wheat bun with fresh veggies!

Bake your chicken on parchment paper in a 350 degree oven. Allow them to rest before pulsing in your food processor. Pulse around 5 to 6 times depending on how much texture you like.

Here we go:
3 boneless skinless chicken breast
1 tablespoon of Herbs De Provence
1 teaspoon of garlic powder
1 tablespoon of olive oil
2 teaspoons of kosher salt
2 teaspoons of black pepper

Here is a link to make your own Herbs De Provence blend!
http://rockthatplate.blogspot.com/2011/01/spice-rubs-for-gifts.html

Rub the chicken with the olive oil. Sprinkle the herbs, salt, and pepper all over each piece. Place your chicken on a parchment lined baking sheet and bake on 350 degrees until cooked throughout. Let your chicken rest for 20 minutes. Cut into large pieces. Place in your food processor and pulse 5 to 6 times. This really depends on how much texture you want. Place in a large bowl and get ready to combine with your other ingredients.


Veg:
2 large celery ribs. Divide 3 times and dice.
6 scallions aka green onions- dice
1/2 cup of pecan pieces- toast in a dry pan on medium heat. You will begin to smell a real nutty flavor. Around 3 minutes.

Sauce:
1/2 cup of good mayonnaise
zest and juice of one lemon
zest of 1/2 of an orange
1/2 cup of golden (Sultanas) raisins. Plump them by adding 1/2 cup of hot water them drain when they swell.
2 teaspoons of dried tarragon- rub the tarragon between your fingers to release the flavor.

Combine your sauce ingredients and combine with a whisk. Fold in the chicken and remaining nuts and veg. You may not need more salt and pepper because your heavily spiced the chicken before roasting. That is a matter of taste.

This is a fantastic chicken salad. I make it often. I really like the play of sweet, salty, nutty, and the herbs. Use the tarragon judiciously! You do not want this to taste like black jelly beans. I suggest you take this to parties like baby showers, Easter, Church functions, and so on! Enjoy! Remember, you can ROCK THAT PLATE!

Philadelphia Cooking Creme Italian Cheese & Herb!

This is the second style of the Philadelphia Cooking Creme that I have tried. I used this to make a fast and delicious dinner.

You will need: 3 boneless & skinless chicken breast, frozen vegetable blend 2 or 3 cups, fresh spinach, cherry tomatoes, 1 lemon, and Penne Rigate.

Sauté your veggies in 1 tablespoon of olive oil on medium heat until tender.

Use kosher salt, black pepper, garlic powder, and 1 tablespoon of olive oil to coat your chicken breast. Bake your chicken on a parchment lined pan in your oven for 30 to 45 minutes on 350 degrees until cooked  thoroughly. I cut the largest piece to check to make sure it is not pink.

Allow your chicken to rest for 20 minutes. Cut your chicken in long strips about 1 inch thick. Enough to stand up to tossing it with the sauce and veggies.

Add your cooking creme, lemon juice, chicken, cooked pasta, veggies, and fresh spinach. Heat on medium until the spinach wilts. Around 3 minutes. I also added 1/2 cup of water to thin the sauce a bit.

Here we go:
1 Philadelphia Cooking Creme Italian Cheese & herbs
1/2 cup hot water
juice of 1 lemon & zest

Mix together. Reserve for later.

Chicken:
3 boneless & skinless chicken breast
1 tablespoon of kosher salt
1 tablespoon of black pepper
2 teaspoons of garlic powder
1 tablespoon olive oil

 Rub chicken with oil and spices. Bake on 350 until cooked completely. I cook my chicken on a parchment lined baking sheet. Let rest for 20 minutes. Slice the chicken in bold 1 inch thick strips. This prevents it from breaking apart in the sauce.

Veggies:
2 to 3 cups of your favorite frozen veg blend
1 cup of cherry tomatoes
2 cups of fresh spinach leaves
1 tablespoon of olive oil

I use the Mediterranean Vegetable blend it includes onions, cauliflower, carrots, red & yellow peppers. You can use whatever you like. I combine the veg mix & cherry tomatoes and sauté in the olive oil until tender crisp.

Add your chicken, veggie mix, sauce, pasta, and fresh spinach in one pot. Heat on medium until the spinach wilts. Serve!!!!

I made this for our ***1 year wedding anniversary***dinner. I served a small summer salad and garlic bread. After all, we are married so, we don't care if we smell like garlic. It was luxurious. Creamy and fresh at the same time. The lemon juice & zest really brightens the dish. The tomatoes just pop with each bite. You should make this for everyone you know...Remember,you can ROCK THAT PLATE!

Parathas!

This is your Paratha dough. You just combine 1 1/2 cups of whole wheat flour with 1/2 cups of All Purpose flour. You add water until you can form a dough. I use my hand to form this dough.

2 potatoes peeled and diced. I boil them until tender. I add 1/2 cup of frozen peas and two tablespoons of minced cilantro. I smash it all together.

Roll a 1/4 cup size piece of dough in your hands until completely smooth. Use a rolling pin to flatten it. You must continuously turn the dough to maintain a round shape.

Place a two tablespoon size ball of you potato mixture in the center. Pinch the dough together at the top. Gently roll the dough flat. Try not to squish the filling out.

In a dry cast iron pan brown your bread on both sides. I usually brush them with light vegetable oil. It keeps them moist.

Here we go:
Dough-
1 1/2 cups of whole wheat flour
1/2 cup of All Purpose flour
1 tablespoon of kosher salt
water
Combine flour and salt in a large bowl. Add water in gradually. The amount of water varies. Use your hand in a claw shape and circular motion to bring the dough together.

Filling:
2 large Idaho potatoes- peeled, diced, and boiled until soft.
1/2 cup of frozen peas
2 tablespoons of fresh minced cilantro
**** You can add all kinds of spices to this mixture. I suggest you toast your spices. Cumin, fennel seeds, coriander seeds, and so on. I did not because I was using them as bread and topped them with spicy chick peas and raita (yogurt sauce)****

Mix the ingredients together. I form balls of this to stuff inside the dough. See the above photos to learn how to stuff the bread and dry pan crisp them.

Here is a link to make the raita and spicy chick peas (Channa Marsala):
http://rockthatplate.blogspot.com/2011/03/spicey-chickpeas-and-golden-sultana.html
http://rockthatplate.blogspot.com/2011/01/beautiful-spice-filled-feast.html


I think most of my readers know about my love of Indian food. When I was a child.  I used to go to my friends house after school. The family was from India. I used to stand around the kitchen and watch her mom cook. I remember thinking how magnificent it was. The smells and tastes were so different from what I was used to. I always remember how much I learned from this family. I have a true passion for this cuisine. I am just a average girl from Kentucky. I am grateful that through friendship in childhood...... I developed a passion that is with me years later. Food is simply common ground. Teach anyone you know what you grew up eating. It is sad and unfortunate that some people never have this type of opportunity. Remember, you can ROCK THAT PLATE!

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