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olivesandcherries

Private Chef & Caterer from Houston, TX. I’ve had the privilege of catering many weddings and events. https://favchef.com/2024/carmen-reddy

Catering to people's diverse dietary lifestyles allows me to dig deep creatively to satisfy everyone's palate.

12/08/2025

Chicken Stew for our Pups ♥️🙌🏽♥️

Ingredients:

3 lbs chicken quarters
1 lb each chicken liver and ground chicken
1.5 lbs chicken gizzards
3 celery ribs - chopped
1 bunch parsley- chopped
3 tablespoons turmeric
1 tablespoon freshly cracked black pepper
1/4 c organic coconut oil
About a teaspoon of pink Himalayan salt
2 lbs fresh broccoli - chopped
1 package of frozen peas and carrots left as is
32 ounce can of pumpkin puree

3 lbs chicken leg quarters boiled in water with 3 chopped celery ribs, a bunch of fresh Italian flat leaf parsley. LIGHTLY seasoned with pink Himalayan salt. Cooked over medium heat for about 1 1/2 hours.

Sautéed 1 lb ground chicken, 1 lb chicken liver and about 1.5 lbs chicken gizzards in 1/4 c organic coconut oil, 3 heaping tablespoons turmeric and 1 tablespoon freshly cracked black pepper with a pinch of pink Himalayan salt. Cooked over high heat for about 5-7 minutes then lowered temp to low and allowed to cook for about 1.5 hours.. added chopped broccoli and allowed to cook until fork tender. Approximately 7-10 minutes.

Removed chicken including all soft cartilage and skin from bones. Shred and chop until bite size pieces.

In a HUGE bowl, Add chicken to 32 ounces of pumpkin puree. Be sure to include the celery and parsley.

Next, remove gizzards and liver and place in food processor or chop until well minced. Mix in with chicken and pumpkin.

Toss in frozen peas and carrots, 2 can sardines (chopped).. and you’re done ♥️

❤️

09/08/2025

Mediterranean Chicken and Rice

Simple, Sexy, Delicious ♥️

1 package of bone-in chicken thighs (5-6 pieces) - seasoned with salt and pepper
2 tablespoons of extra virgin olive oil
Juice and zest of 1 large lemon
1 tablespoon dried oregano
5 large garlic cloves - rough chopped
1/2 sweet yellow onion - diced
1 tub rainbow tomatoes
2 tablespoons freshly chopped Italian flat leaf parsley - divided
1 1/2 cups of Basmati rice
2 cups chicken stock
1 c Sauvignon Blanc (you can substitute with all chicken stock)
Pink Himalayan Salt & Freshly Cracked Pepper

*Bonus ingredients for added flavor and garnish:

Sliced lemons charred in brown butter over medium high heat. SOOOOO GOOD

Heat olive oil in a large Dutch oven over medium high heat and add seasoned chicken thighs. Cook skin side down for about 3-5 minutes then flip and cook for another 5 minutes. Flip again and cook for another 2-3 minutes. You may need to cook in batches. Remove and set aside.

While the chicken is cooking, mix chicken stock, white wine, the oregano and the lemon juice together.

When all of the chicken has been cooked, add the rice to the Dutch oven and give a good stir to coat with the leftover chicken bits and oil. Add the onion and garlic and give a good stir for about a minute.

Now add the liquids and bring to a boil. Return the chicken to the dish. Reduce heat to allow the dish to simmer over medium low. Cover allowing a little steam to seep out for about 10 minutes.

Now add the tomatoes and parsley with the lemon zest and cover. Continue to cook for another 10-15 minutes.

*As an added bonus

Serve & Enjoy!! ♥️

16/07/2025

Homemade Dog Food - Chicken, Chicken Gizzards, Chicken Liver & Mackerel with Sardines.. loaded with equal amounts of veggies mixed with coconut oil, turmeric and black pepper ♥️🐶♥️

You’ll see our senior pup, Audrey, enjoying this before it was even baked. ♥️♥️♥️

This batch has the following ingredients:

1 lb ground chicken
1 tub chicken liver
1 package of chicken gizzards
1 15 ounce can of mackerel in natural brine with the water (excellent source of omegas)
2 cans of sardines in olive oil and nothing else
4 eggs
2 tablespoons turmeric (for bone & joint health)
1 tablespoon black pepper (this is what sets the turmeric to work)
1 lb broccoli
2 lbs peeled sweet potatoes
1 bag peas and carrots
7 fresh carrots
1 bag of fresh spinach
4 tablespoons of organic coconut oil (for bone health and a beautiful coat)

Place in batches in food processor leaving the peas and carrots whole. I also left the gizzards slightly whole for added texture.

Form in to loaves and bake at 350 degrees for 45 minutes.
🐶

07/07/2025

Sunday’s have become my dog food making day ♥️ This is a high protein meal meant to be mixed with kibble. It has coconut oil for a beautiful soft coat, loaded with amino acids, 40/60 mix of protein & vegetables with a blend of turmeric and black pepper for healthy joints and inflammation. This recipe is one I created for my pups and like most homemade dog food recipes, this is not FDA approved.

This will make 13 loaves, giving approximately 26 servings when mixed with kibble.

You’ll need a food processor for this recipe OR good sharpened knives for mincing and chopping all of the veggies and non-ground fish, meats/organs.

Preheat oven to 350.

Now here’s what makes my doggies happy:

2 lbs ground chicken
1 tub chicken liver
1 package of chicken gizzards or hearts
2 3.75 ounce cans of sardines in water
1 3.75 ounce can of good salmon in olive oil
1 1/2 lb broccoli
2 lbs sweet potatoes
1 10 ounce bag of fresh spinach
1 bag frozen peas & carrots
3 tablespoons organic coconut oil
4 eggs
1 tablespoon turmeric
1 teaspoon ground black pepper

I like to do all of my veggies in batches in the food processor first. Leave the peas and carrots whole and add at the end. Place in a very large bowl.

The purée the organs and seafood. Add to veggies.

In small bowl, mix eggs, coconut oil, turmeric and pepper. Add to veggie mixture and then add the ground chicken.

Form in to about 5”-6” loaves and place on large sheet pan.

Bake for 35-40 minutes until internal temp reaches 160. Be sure to allow them to cool to room temperature before serving.

Place in air tight containers or bags and refrigerate or freeze until ready to use. Since I have two giant dogs, I blend 1/2 c with 1 1/2 c kibble per day. Depending on the size and weight of your fur baby, it might be a good plan to give 1/4 of what you would normally give to yours. For example, if you give your pup 1 c of kibble a day, blend 1/4 c with your kibble. Scale back if you notice a change in their bowel movements. Or to be on the safe side, check with your vet.

05/07/2025

Want to give yourself or your kiddos a healthier alternative to a snowcone or slushie??

Freeze watermelon and add about 2 cups to 1/2 c ice in a blender.

Now you have an all natural slushie also knowm ad an Italian Granita ♥️

This was made with frozen Black Diamond Watermelon. No added sugar. No added food coloring. Just frozen watermelon and ice ♥️🙌🏽♥️

05/07/2025

Italian Subs for a crowd.

These are made with Vietnamese Baguettes - an absolute MUST. For that ultimate flaky bread that’s light and soft in the middle.

I used about 5 slices of Calabrese (a hot Italian Salami) that can be substituted with a spicy pepperoni, Hard Salami (NOT GENOA), a good Black Forrest Ham and sliced provolone, shredded lettuce, tossed in extra virgin olive oil and red wine vinegar, sliced Roma tomato, black olives (optional) and my sauce.. recipe as follows:

1 c Dukes Mayonnaise (or your favorite real Mayo)

1 tablespoon of yellow mustard (I prefer Sir Kensington)

1/2 c sliced banana peppers

Mix well and spread on both sides of the bread. Assemble sandwich by starting with ham on the bottom, then layer the Calabrese and salami and follow with the lettuce and tomato. The provolone should be on against the top part of the bread to help prevent it from turning soggy.

Enjoy!!! Crowd Pleaser for SURE ♥️🙌🏽♥️

05/07/2025

Papas con Chorizo!!! 🤤

7 medium sized white potatoes - peeled and diced small

1 package of Kiolbassa Mexican Style Chorizo - crumbled BEFORE pan frying. A technique my Sister-in-Love taught me while visiting in San Antonio ♥️🙌🏽♥️

Using about 2-3 tablespoons, pan fry potatoes over medium high for about 5 minutes, being careful not to burn by constantly flipping and moving them around. Lower heat to medium low and allow to cook until tender. About another 20-25 minutes. Season with salt and pepper then remove.

Add chorizo and pan fry for about 7-10 minutes. Add in potatoes and allow the flavors to come together over medium low heat for another 5-7 minutes.

Serve and Enjoy!!

05/07/2025

Ensalada Caprese / Caprese Salad

For this salad, I used the following:

3 large heirloom tomatoes - sliced to desired thickness, just not too thin.
A tub mini teeny tiny tomatoes - left whole
a bunch of fresh basil - rinsed and stems removed.
About 1/2 c of really good extra virgin olive oil
A little balsamic vinegar - I used about 1 1/2 tablespoons. - you may use more, if you would prefer. Also to ELEVATE this dish, create a balsamic glaze by placing about 1/2 c in a saucepan and all it to reduce by half over medium heat. Glaze should cover the back of a spoon to coat.
16 ounces fresh mozzarella
8 ounces Burrata.
Micro greens for garnish
Pink Himalayan Salt & Fresh Cracked Pepper

Arrange on a large platter, alternating the sliced mozzarella, heirloom tomatoes and fresh basil.

Drizzle with olive oil throughout and then season with a few twists of salt & a generous about of cracked pepper.

Place burrata in the center with tiny tomatoes and more basil. Season well with salt and pepper.

I only used balsamic vinegar on half of this platter but again, do as you would prefer.

Place in refrigerator covered in plastic wrap until ready to serve.. but don’t wait too long or the cheese may dry out.

Enjoy!!! This is a crowd pleaser for sure!

30/06/2025

Mini Strawberry Milkshakes for a crowd 🩷🍓🩷

This recipe will make approximately 5-7 6-ounce milkshakes. Perfect for a crowd to enjoy a sweet little treat!

1.5 quarts of vanilla bean ice cream
1/8 tsp vanilla extract
2 lbs fresh strawberries - stems removed
About 1 cup whole milk

Your favorite whipped cream to top and a sliver of a strawberry for garnish

Start by placing all of the ingredients plus only 1/2 cup of the milk in a blender. Slowly drizzle in the remaining milk until it’s a thick but creamy consistency.

Serve and enjoy!!

29/06/2025

Fruit Platter & A Stone Fruit Salad for a crowd ♥️

The top tier is a mix of strawberries & big bing cherries.

The middle tier is a stone fruit salad with black plums, nectarines, yellow peaches, green grapes and pomegranate.

The bottom tier is freshly cut cantaloupe and dragon fruit garnished with fresh mint.

29/06/2025

Mommy’s Cinnamon Banana Milkshake ♥️

1 pint vanilla ice cream
1/4 cup of whole milk, plus a little more for the perfect consistency
1 whole banana
1/8 teaspoon of Mexican Vanilla
A few dashes of Vietnamese Cinnamon

Blend everything for about 5-7 seconds. Stop to check consistency. If too thick, slowly drizzle in about a tablespoon of milk while blending. Stop and test with a spoon. It should be nice a thick creamy consistency and with visible pieces of banana. Or for a more smoother consistency, blend for a couple seconds more.

Top with your favorite whipped cream & cinnamon ♥️

15/06/2025

Buttery Drop Biscuits ♥️🙌🏽♥️

This recipe will 8 large biscuits.

Preheat oven to 425 degrees.

Ingredients:

2 cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon pink Himalayan salt
2 tablespoons sugar
1/2 cup FROZEN butter plus about 2 more tablespoons for finishing.
1 cup cold milk

For best results, you will want to use a food processor to combine the dry ingredients with the butter because the warmth of your hand will melt the butter into the dough and you want to keep it as cold as possible while baking.

Once combined, place in stainless steel bowl and slowly drizzle in the cold milk. Using a fork, mix in until well combined. The dough will be a little clumpy and sticky.

Scoop onto parchment paper lined sheet pan. Each drop should be slightly bigger than a golf ball.

Bake 12-15 minutes until a rich golden color on the tops.

Remove and place a small pat of butter on the tops.

Enjoy!! ♥️♥️♥️

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