olivesandcherries

  • Home
  • olivesandcherries

olivesandcherries Private Chef & Caterer from Houston, TX. I’ve had the privilege of catering many weddings and events. https://favchef.com/2024/carmen-reddy
(4)

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

This was a first - an ombré birthday, piñata cake. It turned out really good! The kids went wild & I received two orde...
09/12/2024

This was a first - an ombré birthday, piñata cake. It turned out really good! The kids went wild & I received two orders from their parents 💜🩵💜🩵💜

Candy Kabobs!!! ♥️🍭♥️
03/12/2024

Candy Kabobs!!! ♥️🍭♥️

Roasted brussel sprouts & butternut squash topped with pomegranate and a jalapeño balsamic glaze ♥️2 lbs fresh brussel s...
29/11/2024

Roasted brussel sprouts & butternut squash topped with pomegranate and a jalapeño balsamic glaze ♥️

2 lbs fresh brussel sprouts - bottoms trimmed and sliced in half. Tossed in extra virgin olive oil and season with a few twists of pink Himalayan sea salt and freshly cracked pepper. Then roast flat side down, on a metal sheet pan for about 13-15 minutes at 450 degrees.

Remove and set aside.

While the brussel sprouts were roasting, I prepped the butternut squash by pealing and dicing, discarding the seeds. Toss in melted butter and extra virgin olive oil with salt and pepper. Then roast for about 15 minutes. Remove and add to brussel sprouts.

For the glaze, place two cups balsamic vinegar with 1/3 c of dark brown sugar and 1 jalapeño sliced with seeds, in a small saucepan over medium high heat. Stir well to combine then reduce heat to medium.. keep an eye on it, stirring occasionally until liquid has reduced and thickened by half.

Before serving, drizzle glaze over, serve and enjoy! ♥️

Sometimes a dinner for 2 on a platter is the most romantic ♥️A very dear friend gifted us with some of his fresh catches...
08/10/2024

Sometimes a dinner for 2 on a platter is the most romantic ♥️

A very dear friend gifted us with some of his fresh catches - a beautifully filleted red on a half shell and trout.

I created a paste from butter and lemon juice with about 1/4 tsp each - cayenne, old bay, paprika, dill and dried parsley..

Baked for approximately 25 minutes at 350 degrees. For the red, skin down on olive oiled surface (do not attempt to eat this skin). Until temp reaches 140 then allow to rest until it reaches 145.

Served with herbed rice (made with chicken stock, minced celery and onion, parsley and chives) & sautéed mushrooms in better, parsley and s&p. Then a refreshing side of English Cucumber, fresh lemon juice, pink Himalayan salt & pepper with fresh flat leaf parsley. So good!

The Debris Po’boy ♥️
30/09/2024

The Debris Po’boy ♥️

Sunday Dinner - Roasted whole chicken fryer with a rub of dried sage, oregano, paprika, parsley and salt & pepper.Roaste...
23/09/2024

Sunday Dinner - Roasted whole chicken fryer with a rub of dried sage, oregano, paprika, parsley and salt & pepper.

Roasted covered bird in Dutch oven at 375 for 1 hour.

Add veggies with pats of unsalted butter and. a drizzle of extra virgin olive oil - I added whole mini golden potatoes, carrots, celery, onion and mushrooms. Uncover and roast for another 45 minutes.. test potatoes for tenderness.

Enjoy!!!

Chicken with Chorizo Fried Rice ♥️🙌🏽♥️Pan fried two bone-in thighs with paprika, oregano, a squeeze of lemon and salt & ...
08/09/2024

Chicken with Chorizo Fried Rice ♥️🙌🏽♥️

Pan fried two bone-in thighs with paprika, oregano, a squeeze of lemon and salt & pepper. Add olive oil to skillet and place chicken in skillet skin side down over medium high heat. First side about 7 minutes then gently flip to keep skin on and cook for another 5 minutes before flipping again for another 3-4 minutes.

Remove chicken.

Then cooked chorizo in skillet before increasing the heat and adding leftover cold steamed rice. Pan fried with peppers.

Returned the chicken, season dish with a little salt and pepper, then allow it to absorb the flavors for about 7-10 minutes over medium low heat.

Serve and enjoy!

Rockstar Peanut Butter Chocolate Chip Cookies1 cup all purpose flour plus 1 to 3 tablespoons (see notes)¾ teaspoon bakin...
03/09/2024

Rockstar Peanut Butter Chocolate Chip Cookies

1 cup all purpose flour plus 1 to 3 tablespoons (see notes)
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature 
½ cup extra creamy peanut butter (I used Skippy)
¼ cup dark brown sugar
½ cup granulated sugar
1 egg
2 teaspoon Mexican vanilla extract
2 tablespoons of your favorite sugar sprinkled or granulated sugar will work too. :)
1/4 c mini chocolate chips (I used bittersweet)

Preheat oven to 350°

In a medium bowl, whisk together flour, salt, and baking soda then set aside.

In another bowl, beat peanut butter and butter together until smooth. Add both sugars, egg and vanilla and beat with hand mixer until nice and fluffy.

Slowly add 1 cup of flour mixture and mix until well combined.

*if dough is too tacky, add 1 tablespoon at a time until smooth in consistency but not firm. You want the dough to be light

Now fold in chocolate chips.

Using your hand, take a small amount of dough - about 1” in diameter (less than the size of a ping pong ball) and place on an ungreased cookie sheet. Using a fork, gently press a cross-cross on the tops then sprinkle with your favorite sugar sprinkles or granulated sugar.

Bake for 8-10 minutes. Remove and place on a wire rack to cool..

***once cooled, hide 2-3 to enjoy for yourself later 😂 these are sooooo good!!!

Lunch date with my favorite Dino! 😆🩵🦖🩵
25/08/2024

Lunch date with my favorite Dino! 😆🩵🦖🩵

Rainbow Piñata Cake by Yours Truly 💚
25/08/2024

Rainbow Piñata Cake by Yours Truly 💚

Wedding Appetizer - Sautéed Shrimp over Cheesy Grits ♥️🤤♥️
21/08/2024

Wedding Appetizer - Sautéed Shrimp over Cheesy Grits ♥️🤤♥️

Fried pickle chip on a deviled egg 💚🤤 For the fried pickles, I used thick sliced dill pickles.The first and most importa...
21/08/2024

Fried pickle chip on a deviled egg 💚🤤

For the fried pickles, I used thick sliced dill pickles.

The first and most important step is to dry each slice with a paper towel so that the flour mixture and egg will stick.

Mix 3 parts panko to 1 part all purpose flour, a few dashes of cayenne, a 1/2 tsp of garlic powder and paprika with a little salt and pepper.

Beat a couple of eggs and set aside.

Heat peanut oil or vegetable oil in cast iron skillet over medium high heat until it reaches 375 degrees.

Now, dredge pickle slices, one at a time for full coverage in flour and then egg and then back in the flour/panko mixture.

Place in hot skillet for a couple minutes until golden brown.

Remove and place on rack over a sheet pan to allow excess oil to drain. Top on deviled egg.

For the deviled egg, I used Helmann’s Real mayo, a very small amount of yellow mustang and and a dash of Cajun seasoning for the egg yolk mixture. Pipe in egg white and the that portion is done ♥️

Sandwich platters for my son’s school’s faculty & staff ♥️Italian subs, chicken salad sandwiches, cucumber tea sandwiche...
21/08/2024

Sandwich platters for my son’s school’s faculty & staff ♥️

Italian subs, chicken salad sandwiches, cucumber tea sandwiches, turkey & muenster cheese sandwiches pasta salad ♥️

Teachers deserve the very best ♥️ I hope to be able to do something like this at least every quarter ♥️ Huge THANK YOU to my friend for helping make this happen ♥️

Fancy Chicken Salad 😆This was made fir a very large crowd but this is what I used to make it:Rotisserie chicken - skin r...
13/08/2024

Fancy Chicken Salad 😆

This was made fir a very large crowd but this is what I used to make it:

Rotisserie chicken - skin removed and chopped
Scallions - sliced
Green grapes - cut small
Pecans - chopped
Dried cranberries
Celery - diced small
Helman’s mayo
Sour cream (not too much, just to give it a nice tang)

Mix everything together and season with salt and pepper ♥️

Serve on your favorite bread. I used cheese croissants for this platter. They really complemented the chicken salad nicely ♥️

When my son asked if we could make big breakfast on Saturday, I couldn’t say no! We had the best time cooking together ...
28/07/2024

When my son asked if we could make big breakfast on Saturday, I couldn’t say no! We had the best time cooking together and he even made his favorite “N-neh-Nem” cookies for us 🥹♥️

Our big breakfast will always have potatoes, chorizo and eggs, buttered eggs, bacon refried beans, sausage and fresh fruit ♥️ Mijo wanted a waffle too ♥️

This also my very first post introducing my beautiful son’s face to all of you ♥️

Braised Oxtail Potpie for Chef Favorite Chef Pick ♥️Super proud and honored to have made it to the quarterfinals. Best...
25/07/2024

Braised Oxtail Potpie for Chef Favorite Chef Pick ♥️

Super proud and honored to have made it to the quarterfinals. Best of luck to the final 12 ♥️

My recipe for this will be posted soon! So stay tuned ♥️

Yesterday, I turned our leftover meatloaf and mashed potatoes in to a brown buttered gnocchi with toasted fennel seed, I...
24/07/2024

Yesterday, I turned our leftover meatloaf and mashed potatoes in to a brown buttered gnocchi with toasted fennel seed, Italian sausage and meatloaf (without the topping), fresh spinach, San Marzano tomatoes and cream ♥️ I used an aged Gouda/parm “Caramella” cheese in the gnocchi and to top it ♥️

The gnocchi turned out really good.. like little pillows of potatoes 😆

For the gnocchi, I used leftover buttered mashed potatoes that had been made with heavy cream and a little milk.

I took about 3 cups of mashed potatoes, 1 1/2 c of all purpose flour, 1 egg at room temperature and about 1/4 cup grated Caramella cheese (but you can use Parmesan or any hard cheese, freshly grated). Mix by hand until well blended and it feels like a ball of pillowy dough. Then grab a handful and create a rope-like strand and cut off small pieces. Gently roll until each is shaped like a mini barrel.

Heat unsalted butter over med high heat and toss in gnocchi, do not over crowd the pan. Gently move them around until they turn a beautiful golden brown - not burned. You only need a couple of minutes on the heat to achieve this.

I then placed them in my meat mixture. I added about 2 cups of chicken stock so break down the consistency a little. Allow the stock to reduce over medium heat for about 30 minutes and then it’s ready to go!

Toss fresh spinach in and allow to cook for a few minutes right before serving.

Top with cheese and enjoy!!

Pasta Salad ♥️ 1 box of Cellentani Pasta - cooked and drained1 6.7 ounce jar sundried tomatoes - chopped, reserve olive ...
13/07/2024

Pasta Salad ♥️

1 box of Cellentani Pasta - cooked and drained
1 6.7 ounce jar sundried tomatoes - chopped, reserve olive oil from jar
1 large red bell pepper- diced small
1/2 c sliced Kalamata olives
Hard salami - diced (I had it cut thick at the deli)
2 packs of feta with sundried tomato
1 bunch fresh basil - chopped
2 roasted garlic cloves - minced
A few dashes crushed red pepper
1 c extra virgin olive oil
1/3 c red wine vinegar
A few twists of pink Himalayan sea salt to taste

Mix all of the above and refrigerate for a few hours or overnight.

Serve and enjoy!

Address


Website

Alerts

Be the first to know and let us send you an email when olivesandcherries posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to olivesandcherries:

Shortcuts

  • Address
  • Alerts
  • Contact The Business
  • Claim ownership or report listing

  • Want your business to be the top-listed Event Planning Service?

Share