Tuesday, August 11, 2015


The newest and cutest member of the Our Italian Kitchen family, Ella!

I have been completely MIA this past year. But I have a very cute excuse! 
We are the proud parents to a sweet little girl. She was born a week and a half ago. 
She's the best little blessing we've ever had.

After a stressful pregnancy and a painful labor (all the negative stuff), we have the cuddliest, sweetest, most adorable little girl.

We love you Ella Bella!!!

Thursday, May 15, 2014

French Dip Sandwiches Crockpot Style

So there are days that the crockpot can really be your best friend. Busy days. Stressful days. Lazy days. Hot days when you don't want to turn on the oven. Crockpot to the rescue! Here is a super simple, man satisfying, looks-like-you-worked-hard-but-watched-the-office-while-cutting-coupons-instead kind of dinner. Just a few ingredients and a few minutes to throw together and then come back hours later to delicious dinner!

3 lb beef rump roast
16 oz can beef broth (maybe a lil more depending of size of crockpot)
1 packet of onion soup mix
1 tbsp worcestershire sauce
3 minced garlic cloves
Sliced provolone
French or Italian crusty bread or roll (like a baguette)

1. Place the roast in the bottom on crockpot. Add broth, onion soup mix, worcestershire
, and garlic in crockpot. Check to be sure the meat is covered with broth. If not, add more broth or water to be sure it's fully submerged.

2. Cook on low for 9-10 hours.

3. Slice baguette or rolls and toast in oven for a few minutes. Place sliced provolone on the bread/rolls and return to oven for a minute or two, just long enough to melt.

4. Remove meat from crockpot. Slice meat and pile up on toasty, cheesy bread. Reserve leftover juices in crockpot for dipping. Don't skip this step! The au jus makes this sandwich so incredible!

Thursday, April 3, 2014

Tomatoes Tulips for Easter

Here is a beautiful floral arrangements made of tomatoes, cheese and asparagus for an Easter appetizer or a spring brunch. Simple. Cute. Festive. Requires little time. All my favorite things.

red and yellow cherry tomatoes
herbed soft cheese (I used garlic and herb soft spreadable cheese by Alouette)
asparagus stems, tops cut off

1. Fit a piping bag with any round tip and fill with soft herbed cheese.

2. Using a pairing knife, make two perpendicular cuts from the narrow tip of the tomato toward the base. Only go about 3/4 of the way down. Do not cut all the way through!

3. Pipe cheese into the center where the cuts overlap. You will have to use your fingers to pry the opening a bit.

4. Arrange filled tomatoes on the platter. Place cut asparagus stems on platter to mimic tulip stems.

Wednesday, April 2, 2014

Carrot Veggie Platter for Easter

If you are looking for simple and cute appetizer for Easter, then look no further! This is as easy as it gets, yet looks super adorable! Try it and I guarantee it will be a hit! You could pair this appetizer with an Easter bunny bread filled with dip. Then you have a bunny and his carrot. Also, you can eat the veggies from the carrot with the dip. Happy Easter!

3-4 carrots, peeled and sliced
2 heads of broccoli florets

1. Arrange slices of carrots in a narrow triangle shape.

2. Add broccoli florets in a heaping pile at top of the carrot triangle to make the carrot!

That's it! Like I said. Easy. Cute. Perfect.

Monday, March 31, 2014

Easter Bunny Veggie and Dip Platter

Anyone who knows me well knows I LOVE Pinterest!! It's basically my favorite internet pastime. It has something for everyone. Even my husband, who loathes Facebook and the like, enjoys the humor boards and DIY building stuff pins. Well, I saw this on Pinterest last year and thought it was just the cutest Easter themed food and I had to make it. If you are looking for a cute addition to your Easter table, try out this Easter bunny bread filled with Spinach Artichoke dip and surrounded by cut veggies. You can use the veggies or the bread for dipping. Both taste great! Happy Easter!

1 loaf round boule style bread
1 loaf italian or french baguette style bread
assorted veggies (I used baby carrots and red/yellow cherry tomatoes)
black olives and celery, for garnish

1. Cut off the top circle of the round loaf carefully to make the bunny's face. Hollow out the body by  ripping pieces from the inside of the round loaf to set aside for dipping, as well as, make room for the dip.

2. Cut the ends of the baguette off for the bunny's ears and place on tray above the round bread/bunny's head. Rip/slice the leftover middle section of the baguette and add to other bread pieces for dipping.

3. Slice an olive in half for bunny's eyes and quarter an olive for a piece to use as the center of the nose. Thinly slice a small piece of celery for the whiskers. Arrange bunny's face on the round top piece of bread.

4. Fill the bunny's body with dip and fill on the empty areas on the platter with veggies and bread pieces. 

Adapted from : The Nesting Corral