Friday, April 18, 2014

What recipes would you like to see? I have a little time off from the Cafe & I am willing to take requests. Please respond in the comment section! Thank you!

Wednesday, December 11, 2013

Hello Everybody!
I have been really busy growing my small business. I appreciate all of your patience. We are launching 2 new locations this weekend!!! Exciting to say the least. I have the best team behind me! Quality is our Mantra! I have been cooking up a storm lately, on my down time. I have a few sacred days off before Christmas. Please let me know what you want to see or what you are cooking! Comment below please or show me

Thank you to everyone who has gone through this crazy journey with me.
Restaurant do it all person, art major, food writer, small business owner- operater, still hanging in!
Thanks to all of you,

Sunday, August 25, 2013

New goodies!!!

Rock That Plate Cafe will EXCLUSIVELY be providing all of the food for the Quilting & Sewing Expo next weekend. September 29 through the 31st. We are adding fresh made coffee, decaf coffee, half & half, Biscotti, French Vanilla creamer, a large selection of hot tea with fresh lemon slices.. In the morning we are having, fresh fruits & locally made pastries. Soup, Salads, Sandwiches made to order all day long! We can alter any item to meet your needs. We also have fabulous desserts: brownies, chocolate chip cookies, & oat meal raisin cookies!
Please join us in eating from a local Healthy Hometown restaurant! Our Cafe menu is online:

Our show soup menu will be Broccoli potato cheddar, ham & bean, & tomato basil bisque!!!

Sunday, July 28, 2013


Please**** Join my Facebook page! I am now (thankfully) super busy with the Cafe. Please join me on Facebook! See the join tab to the right & like my page for updates. I have many current & fabulous recipes on my Facebook page. Updated regularly!   I promise to move the new recipes over, but I need time. Thank you for your patience! Remember, you can, ROCK THAT PLATE !

Join me!**

Sunday, February 3, 2013


These are a few if my salads! Get out there and explore your taste! Try anything. I find inspiration from all kinds if places. Make your own choices. Remember, you can, ROCK THAT PLATE!


Thursday, December 13, 2012

Roasted veggies for a cold night!

3 zucchini's- quartered & cut into 1 inch pieces

2 cartons of baby portobello mushrooms. -De-stemmed & cut in half.

3 cloves of garlic- large dice.

1/2 purple onion diced

1/4 teaspoon of crushed red pepper flakes

3 tablespoons of good olive oil

3 tablespoons of good steak sauce

1 tablespoon of dried basil

Kosher salt & black pepper to taste

Heat oven to 400 degrees. Toss ALL ingredients together EXCEPT for steak sauce. Roast until tender. Around 20 minutes. Add steak sauce and turn oven to BROIL until caramelized.

This is a shot of veggie bliss. Easy, easy, easy! I have ( on occasion ) added chicken breast and served with brown rice. Simple & satisfying. Remember, you can, ROCK THAT PLATE!

Sunday, November 25, 2012

A new front for the restaurant!

Here we are hard at work! Really happy to be serving high quality food to out very busy guest at the Kentucky Fair & Expo Center! We have a brand new look. A beautiful new front counter. Our graphics & the quality of the front are really something to be proud of. We have grown leaps & bounds in such a short time.

I wanted to express my gratitude for all our guest this past year. Yes, we are now 14 months old & loving each day. I have to thank my husband, family, friends, & my staff. We,without fail, have met every challenge together. I am beyond proud. I have absolute gratitude for each & everyone who has been or come into my life during this journey. Remember, you can, ROCK THAT PLATE?


1 Rump roast. You pick how big. The cooking time will be on the package or ask your butcher.
2 Tablespoons of vegetable oil
2 cans of Campbell's condensed French onion soup
1/2 cup of Sherry
2 cloves of garlic
Kosher salt & black pepper

Any vegetables you like. I used baby carrots & baby Ukon gold potatoes.

I use an enamel coated cast iron Dutch oven. Some suggested makers of said pot are Log Cabin & Le  Creuset. Available on the web, just Google it.

Dry your rump roast with a paper towel. Cover it with Kosher salt & fresh black pepper. I use a lot more pepper because the condensed soup is inherently salty. Let it sit outside of your refrigerator for 1 hour. Your goal is to get it to room temperature.

On high, heat the oil. Wait until it almost smokes & sear all sides of the rump. This will take a while. You are trying to create that nice crust & fond on the bottom of your pot. When ALL sides are rich and dark brown, set it aside. Use the Sherry to deglaze the pan. Vigorously scrape the bottom of your pan with a wooden spoon or spatula. Place everything in the pot. Rest the meat inside & cook as recommended. 1 hour before it is done add any veg you want. Let the meat rest on a platter loosely covered in foil for 1/2 hour. Cut roast into desired thickness. ***Cut roast against the grain.***

The Sherry really adds a mystical quality to this roast. The easy French onion soup saves time! It also gives a rich depth to the broth. Yummy! I really love a one pot meal! Remember, you can, ROCK THAT PLATE!

Friday, November 23, 2012

Arugula, feta, roasted golden beet salad with a lemon vinaigrette.

6 cups of baby Arugula leaves
2 tablespoons of fresh minced chives
6 small to medium golden beets ( or which ever beet you prefer)
1/2 to 1 cup of 1/2 inch cubed Feta cheese ( I prefer Euphrates Feta )
1 tablespoon of olive oil
Kosher salt & black pepper

Coat washed whole beets with olive oil and sprinkle with salt & pepper. Roast whole beets on 400 until tender. A knife should easily pass into the beet without resistance. Cooking time is dependent on the beets actual size. Let them cool completely then remove the skin like you would peel a potato.

1 lemon zest & the juice of 2 lemons
1/2 cup of good extra virgin olive oil
Kosher salt & black pepper to taste
****Be careful with the salt! Feta cheese by its nature is a salty cheese****

Marinate the beets in the vinaigrette for as long as you have. Toss all of these ingredients together.

This is a wonderfully fresh salad. I must confess I am obsessed with Arugula and its versatile peppery quality. It plays well with the slightly salty flavor of the Feta & the tender sweetness of the golden beets. It is a MUST make. Remember, you can ROCK THAT PLATE!!!!!

Let us cater your event!

Hot or cold cuisine, fancy or budget minded we have you covered. Let us tailor a menu to your event. We can deliver to your event. We can staff your event with servers & bartenders. Let us provide the best for you.
Contact Rock That Plate Cafe
Louisville Kentucky Metro Area

Remember, WE can ROCK YOUR PLATE!