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Cheese Gal


Where the martinis are extra dirty and the recipes are extra delicious. 🍸



@mezzettaofficial Castelvetrano Olives + Kalamatta Olives

The origin of this recipe may be scandalous (no really, google it lol)- but man is it delicious! This is my twist on a classic (you know that’s how I roll) , and I know you’re going to love it. As always, we are keeping it simple but I have to tell you - this recipe is alarmingly easy and incredibly tasty. One of the most asked questions I get is “so after making a few martinis, I have sooo many olives left in the jar without the brine! Any suggestions?” 🫒🍸And now my answer will be to point people in the direction this pasta. Speaking of olives, who are definitely the star of the show, I’m using my absolute FAVORITE green olives from Mezzetta (the EXACT same I use in my dirty martinis.) I’m also using their Kalamata olives. I’m truthfully just a fan of anything Mezzetta which you guys know bye now! I always love partnering with them, because they’re an amazing family owned company that makes incredible, artisanal goods that will always elevate any recipe or cocktail I’m making!#Mezzettapartner #MezzettaMakesItBetta

Ps, I have a step by step video tutorial on my YouTube channel! Link is in bio.

1 pound dried spaghetti
1/4 cup good olive oil
1/4 cup Mezzetta Kalamata Olives, sliced in half
1/2 cup Mezzetta Pitted Green Castelvetrano Olives
4 Anchovies, chopped
4 garlic cloves, smashed
(1) 28 ounce can San Marzano Tomatoes
2 tablespoons capers, chopped
Crushed red pepper flakes, to taste
Kosher salt, to taste
Roughly chopped parsley, garnish
Freshly grated Pecorino

Throw olives, garlic, anchovies, and capers into a bowl & toss.Crush the tomatoes with a potato masher in a separate bowl. Heat olive oil in a skillet over medium heat, & sauté garlic cloves for 1 min. Add in olive mixture, & sauté for another few mins until all ingredients are fragrant. Add in the tomatoes + spices. Reduce heat & simmer for 15 min. Cook pasta 2 min less than package says for Al dente & drain. Taste the sauce & add salt if needed. Transfer pasta into sauce let cook 1-2 min. Garnish with Pecorino + parsley. Enjoy! #fyp #pasta #pastatiktok
GRWM: Chaotic Mom Edition 🤣 ft. @maryruthorganics #maryruthpartner

How many times do I have to re-heat my coffee in the morning? Upwards of 10, lol. Between getting myself together, getting Char off to school & Ellie fed + dressed, as a mom it gets crazy. Lately though - I’ve been taking @maryruthorganics Chlorophyll drops in the morning and omgggg where has it been my whole life?? I literally just drop some into my water and that’s it. The benefits are pretty remarkable: Promotes healthy immune function, supports skin health and the body’s natural detoxification process, supports cellular health, and contributes to overall well-being. It may support healthy skin from the inside out - promoting healthy skin elasticity and firmness, as well as supporting the skin’s normal inflammatory response….. just to name a few things. I’m 30 days in and not backing away any time soon!!! If you want to try it, use my code CHEESEGAL to get 20% off your first subscription and with every additional subscription order you also get 10% off, guaranteed delivery, and prompt VIP support. Pretty amazing! Side note: my kids are on the kiddo multivitamins and I also take the Vitamin C liposomal mega dose when or if I feel sick! Love all of their products.

Ok but now I have to know - how many times do you have to reheat your coffee in the morning?! 😂
Its a throw it all on a pan and hope it works kinda thing. And it worked. Delish.


5-6 Italian sausage links
2 fennel bulbs, chopped into big pieces
1 onion, chopped into wide slices
1-2 bell peppers, cut into stripes OR handful of baby bell peppers sliced in half
Olive oil
Kosher salt
Freshly cracked pepper

Dressing for veggies (you WILL have extra remaining so feel free to cut down this recipe):
1 cup EVOO
1/3 cup Apple cider vinegar
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tap black pepper
4 cloves of garlic
Freshly grated Pecorino or Parmesan
Fennel fronds, chopped finely (optional)

Preheat oven to 450 degrees. Place cut up veggies in a sheet pan and lightly drizzle with olive oil - just enough to coat. Sprinkle kosher salt and pepper and toss to coat. Spread out veggies so that each piece is laying on the sheet pan to properly roast. Nestle sausage links in the veggie mixture, and place into the oven for 30 minutes. Turn over sausages and veggies at the 15 minute mark, and removed once 30 minutes is up. While that’s cooking, make your vinaigrette by blending all ingredients with an immersion blender. You’ll have lots leftover so- store in an airtight container for up to a week.
Once timer is up, remove from the oven to plate. Slice sausages on a cutting board and plate with the vegetables. Drizzle the dressing over the veggies and sprinkle freshly grated pecorino Romano (or parm) over veggies + sausage. Garnish with leftover fennel fronds if you have them for color. Enjoy!
#dinner #sheetpandinner #easyrecipe #saltbae
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