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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.

28/09/2025

Teeth ♥️ Fondant with CMC to harden.

28/09/2025

Coolest Birthday Cake I’ve ever made for a John Waters themed birthday party.

21/09/2025

Ranch Style Beans♥️ 🙌🏽♥️

In a small sauce pan, heat 1 tablespoon extra virgin olive oil over medium high heat.

Add the following and sauté for a few minutes, making sure not to burn the garlic!
3 cloves of garlic, minced
1 tablespoon yellow onion, finel minced
One Fresno chili, seeds removed and minced
1 heaping teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon Aleppo pepper flakes

Add in 1 can organic pinto beans with the juice and 1 tablespoon of red wine vinegar.

Season with salt & pepper. Lower to simmer for about 10 minutes to allow flavors to develop.

Serve & Enjoy!

27/08/2025

Baked Jalapeño Jam Glazed Baby Back Ribs 🤤♥️🙌🏽♥️

Preheat oven to 350 degrees. (This is the quick way or baking the oh so tender ribs on a school night.. you can always go low and slow at 300 for 2 hours then finish by unwrapping and raising temp for another hour or so)

This recipe is for 1 slab of ribs.. double or triple up for more if ya need to 😆

You’ll need a teaspoon of the following:

A tablespoon of yellow mustard and paprika per side.

A teaspoon of garlic salt (YES GARLIC SALT😅), cayenne and lemon pepper per side.

1/2 teaspoon ground black pepper per side

5 heaping tablespoons of your favorite jalapeño jam (split 3 for the first round then 2 for the 2nd round)

3 tablespoons of cold unsalted butter

First, remove the thin membrane from the backside of the ribs.

Next, rub yellow mustard on each side with the paprika. Follow with other spices on each side.

Then top the slab with the 3 tablespoons of jam.

Seal in aluminum foil, leaving slightly loose but completely wrapped and edges sealed - almost creating a pocket. Then place on a large sheet pan to prevent your oven from getting dirty.

Bake for about 45 minutes.

Now crank the temp up to 400.

Then open the top of the foil to expose the entire rack of ribs. Brush the 2 tablespoons of jam on top.

Bake for another 30-40 minutes.

Remove when temp is about 175. Now place pats of butter on top to add a beautiful richness to it.

Cut and enjoy!

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!

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