Dish It Girl - Christian motherhood, devotional for moms, easy recipes

In this episode of The Dish It Girl Podcast, Dina Deleasa Gonsar sits down with her friend Katie Marie Helgerson, hospitality educator and founder of Gather Intentional Living. Together, they explore the heart behind hospitality—how welcoming others to the table can build deeper community, spark meaningful conversations, and create spaces where people feel truly seen. Katie opens up about her unique path into the world of food, design, and connection, including her formative time in Thailand and how it shaped her passion for gathering. She and Dina swap personal stories about family traditions, favorite recipes, and the real-life dance of juggling motherhood while pursuing a calling. As the conversation deepens, Katie shares her wisdom on intentional living and how thoughtful hospitality can transform both personal life and corporate culture. The two friends reflect on faith, entrepreneurship, and the often messy but beautiful work of cultivating our relationship with Lord through it all.  This week in the kitchen: Featured Recipe: Chicken Piccata Chicken Piccata Baked Ziti with Eggplant Roasted Butternut Squash Salad Chicken Piccata ingredients 1 lb boneless, skinless chicken breast 1 cup all purpose flour 1 tsp kosher salt 1 tsp pepper 6 tbsp unsalted butter 5 tbsp olive oil 2 tbsp shallots 1/4 cup capers in brine 1/2 cup dry white wine 1/4 cup lemon juice 1/2 cup chicken stock fresh parsley instructions Season the flour with salt and pepper and mix to incorporate. Meanwhile, heat 2 tbsps butter with 2 tbsps of olive oil Dredge the chicken in the flour mixture, shaking off the excess. Add chicken to the pan, browning chicken on both sides, about 3 minutes per side. When chicken is browned, transfer to plate, set aside. Add the shallots, and cook for two minutes, and then add in the capers, saute another 2 minutes more. Add in the white wine, and scrape up the brown bits from the bottom of the pan. Let it come to a simmer for 4 minutes. Then add in lemon juice, stock and bring to a gentle simmer.  Return all the chicken to the pan and simmer for 5 minutes more . Remove chicken to platter. Set aside. Add remaining 2 tablespoons butter to pan sauce and whisk. Pour sauce over chicken and garnish with parsley.  Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Kayty Helgerson @gatherintentionalliving, Gather Intentional Living: https://gatherintentionalliving.com/ Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In this heartfelt episode of the Dish It Girl podcast, host Dina Deleasa Gonsar sits down with relationship expert Lindsay Maestas for an honest conversation about the beautiful, complicated, and often messy layers of relationships. Together, they unpack the power of vulnerability, the realities of marriage and parenting, and the emotional labor that so often goes unseen. Lindsay opens up about her own journey—from navigating postpartum depression to learning how attachment styles shape the way we love. She shares why communication is non-negotiable, why taking responsibility matters, and how couples can break the “crazy cycle” that keeps them stuck. Dina and Lindsay also address the hard topic of divorce, its ripple effects on families and friendships, and why rooting yourself in faith brings grounding and clarity in seasons of strain. The episode closes with practical encouragement: pray together, pursue fun again, date your spouse, and keep choosing connection. Whether you're married, parenting, rebuilding, or somewhere in the messy middle, this conversation offers wisdom, compassion, and hope. This week in the kitchen: Featured Recipe: Maple Dijon Chicken & Waffles https://www.dishitgirl.com/recipes/maple-dijon-chicken-waffles Roasted Cherry Tomato Soup with Grilled Cheese Croutons Mushroom Risotto Maple Dijon Chicken and Waffles Ingredients 4 boneless skinless chicken breast ¾ cup maple syrup ¼ cup plus 1 tbsp Dijon mustard 2 tablespoons apple cider vinegar 1 tbsp shallots, finely chopped ½ tbsp soy sauce 2 sprigs rosemary, finely chopped 2 sprigs thyme leaves 2 sage leaves finely chopped 1 tsp salt 1 tsp pepper 2 tbsp unsalted butter 1 tbsp flour 2 tsp lemon juice 1/3 cup chicken broth ½ cup heavy cream 4 Belgian waffles (can be store bought)  instructions In a medium size bowl whisk together the maple syrup, Dijon mustard, apple cider vinegar, shallots, soy sauce, rosemary, thyme, sage, salt, and pepper. Place the chicken in a large Ziploc bag, or shallow baking dish. Pour about ½ cup of the mixture over the chicken. Coating it on all sides, cover and place in the refrigerator for 30 minutes to marinate. Up to 2 hours if you have the time! Set aside the leftover marinade. When ready to cook, take out of the refrigerator to come to room temperature. Preheat the oven to 425 degrees, line a baking sheet with sides with parchment paper. Place chicken on the sheet pan, discard the marinade from the chicken. Place chicken in the over for about 20-25 minutes, until the internal temperature reaches 165 degrees. Meanwhile prepare the sauce and the waffles. For the Pan Sauce In a medium sauté pan with high sides add 2 tablespoons of  butter over medium- low heat. Once butter is melted add 1 tbsp flour, cook for one minute. Add in the reserved marinade to the pan, along with 1/3 cup chicken broth.  Whisk constantly until smooth and warmed through. Remove from heat and add ½ cup heavy cream, whisking to incorporate, add in lemon juice and whisk once more, returning to heat to warm through but do not bring it to a simmer or a boil. Assembly Prepare the belgian waffles according to package directions. Option to go the extra step and make them homemade. My favorite recipe linked below. Place the waffle on a dish, slice a piece of chicken breast on a diagonal, place pieces on top of the waffle, spoon pan sauce over top and serve warm.   Resources: Dina’s Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Favorite Waffle Recipe: https://www.butterbeready.com/buttermilk-waffles/ Lindsey Maestas - https://sparrowsandlily.com/  Don’t Burn Your House Down Lindsey Maestas- https://sparrowsandlily.com/book-landing-page/ Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In this episode of The Dish It Girl Podcast, Dina Deleasa Gonsar sits down with her dear friend and mentor, Holly Newton, founder of She Lives Fearless Ministry. Their conversation opens with warmth and familiarity as they share stories of how their friendship began and Holly’s heart for equipping women across generations. They dive into their shared love of cooking, swapping weekly meal plans—including Dina’s sheet pan Caesar chicken and Holly’s smash burger salad inspired by Dina’s own cookbook. Food becomes the doorway into something deeper as Holly reflects on her journey in ministry, the beauty and tension of life’s transitions, and what it means to live faithfully in the “in-between.” Together, they talk candidly about releasing old expectations, embracing new seasons, and trusting God with what feels unfinished. Holly offers encouragement for anyone navigating change, reminding listeners to stay present, cultivate hope, and rest in God’s timing. The episode wraps with a heartfelt prayer and an invitation to connect with Holly’s work—leaving listeners feeling seen, supported, and strengthened for whatever season they’re stepping into.  This week in the kitchen: Featured Recipe: Sheet Pan Ceasar Chicken https://www.dishitgirl.com/recipes/roasted-caesar-chicken-salad Sheet Pan Ceaser Chicken Broccolini with Burrata Baked Flounder with Olive Tapenade Sheet Pan Chicken Cesar Ingredients 2 Bone-In, Split Chicken Breasts (1 ½ pounds) ½ cup olive oil, plus more for drizzling Juice of 1 lemon 3 tbsp finely chopped garlic 3 tsp anchovy paste 2 tsp Dijon mustard 1 tsp Worcestershire sauce 2 tsp kosher salt ½ tsp Pepper 1 ½ cups of torn Italian or sourdough bread pieces 1 head romaine lettuce, leaves separated ½ cup shredded or shaved Parmesan Cheese  instructions Preheat the oven to 400 degrees In a medium size bowl whisk together the olive oil,  lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, kosher salt, and pepper. Place the chicken breast in a glass baking dish or large Ziploc bag.  Pour ½ cup of the dressing on the chicken, make sure it is well coated. Cover the dish or zip up the Ziploc bag and place in the refrigerator for about 20 minutes to marinate. Reserve the leftover dressing. Meanwhile, line a large sheet pan with parchment paper.  Then take the chicken out of refrigerator, and place onto one side of the sheet pan. Place in the oven for about 30 minutes. After 30 minutes remove chicken from the  oven, place the torn bread pieces on one side of the baking sheet,  layer on the romaine lettuce leaves and drizzle with olive oil. Place back in the oven for another 10 minutes. After another ten minutes, the lettuce should be wilted and browning around the edges, the bread pieces browning, and check that chickens temperature is registering 165 degrees. If the chicken needs another 5-10 minutes, remove the lettuce and croutons from the baking sheet and place chicken back in the oven. Arrange the romaine and croutons on a large serving platter.  After 5-10 minutes remove chicken from oven,  slice the chicken breast and add to the platter. Spoon over remaining dressing, and add Parmesan cheese to top and serve.   Holly Newton & She Lives Fearless- https://www.shelivesfearless.com/ Holly Newton Exhale Devotional- https://www.amazon.com/Exhale-Devotions-Letting-Unforced-Rhythms-ebook/dp/B08L8TNGKN?ref_=ast_author_mpb  Resources:  Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Welcome to Season 2 of the DishItGirl Podcast! Dina kicks off the new year with a fresh conversation about what it means to live in the in-between — those seasons where we sense God is moving but aren’t quite sure what comes next. From realistic weekly meal planning (including this week’s featured Sausage & Peppers recipe!) to navigating the pressure and expectations of “new year, new me,” Dina shares why she’s choosing not to rush, hustle, or sprint into burnout. Instead, she’s learning to walk in step with the Lord, even when the path isn’t fully clear. This episode introduces the theme of liminality — the transitional space between where we’ve been and where God is leading. And this season, Dina will welcome friends and family with powerful stories and wisdom to help us grow while we wait. If you’re entering the year cautiously or feeling caught between transitions, this season will give you comfort, clarity, and hope. This week in the kitchen: Featured Recipe: Sausage and Peppers https://www.dishitgirl.com/recipes/sausage-peppers-easy Sausage & Peppers BBQ Chicken Salad Pesto Pasta with Red Peppers Sausage and Peppers ingredients 1lb sweet Italian pork sausage (or spicy if you prefer) 1 yellow pepper, cored and sliced 1 red pepper. cored and sliced 1 green or orange pepper, cored and sliced 1/2 red onion, sliced (thicker slices) 1 tbsp olive oil 1 tbsp balsamic vinegar ½ tsp garlic powder ½ tsp onion powder 1 tsp basil instructions Preheat the oven to 400 degrees In a medium size bowl add the onions and peppers. Then drizzle the tablespoon of olive oil over the top, along with the onion and garlic powder, and pepper. Toss to coat evenly. In a large skillet heat the remaining tablespoon of olive oil. Add the sausage to the pan. You can keep it in links, or cut them into about 1 (1 1/2) inch chunks. Give them a quick sauté just to brown the outside, about 4-5 minutes. Once they are browned transfer them to a ceramic baking dish or large sheet pan with sides. Add the peppers and onions to the pan sautéing them for 3 minutes. Then add to the sheet pan as well. Try to re-arrange the sausage pieces to be on top of the vegetables, not hidden underneath. Sprinkle over the balsamic vinegar and some basil. Give the pan a shake! Place in the oven for 40 minutes. Resources: Dina’s CookbookPrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Hey Mama—you did it. This Christmas episode is a gentle reminder that every part of the season you carried mattered, even the unseen moments and the things that didn’t get done. Dina encourages listeners to release the pressure of a “perfect” holiday and reflect on the memories God is quietly forming in their hearts. The featured recipe—a cozy Christmas coffee with candied bacon—is an invitation to pause, rest, and take five minutes for yourself before rushing into what’s next. As the new year approaches, this episode shifts the focus away from resolutions and toward renewal. God doesn’t need a calendar change to do something new, and His grace extends far beyond January 1st. Instead of striving to become someone new, Dina invites you to walk into the new year continuing what God is already doing—trusting Him for renewed strength, faith, and hope. Let’s walk into the new year thinking about rest, perseverance, and choosing renewal over resolutions. This week in the kitchen: Featured Recipe: https://www.dishitgirl.com/food Christmas Coffee Candied Bacon Christmas Coffee Ingredients 1 cup of your favorite brewed coffee ¼ cup heavy whipping cream 2 tbsp maple syrup 1 tbsp brown sugar ½ tsp cocoa powder ¼ tsp cinnamon ¼ tsp cardamom ¼ tsp cloves Instructions In a glass liquid measuring cup add the whipping cream, maple syrup, cocoa powder, cinnamon, cardamom, and cloves. Whisk together until uniform. If you have a milk steamer you could use that as well. Add the mixture to hot coffee, serve with cinnamon sprinkled on top if desired. Candied Bacon Ingredients: 12 slices of bacon, ¼ inch thick 1 Tbsp. Finely ground black pepper 1/3 cup of light brown sugar  Directions Preheat the oven to 350 degrees. Cover a baking sheet with parchment paper. If you have a cookie cooling rack place that on top of the parchment paper and baking sheet as well. In a bowl toss together the black pepper and brown sugar. Put slices of bacon in the bowl and coat each piece with the brown sugar mixture. Then lay it flat on top of the parchment or cookie rack. Place the tray in the center of the oven and bake for 20 minutes. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more.   Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In this Advent reflection, we turn to Luke 2 and the quiet strength of Mary, who “kept and pondered” the events surrounding Jesus’ birth in her heart. While we often imagine the nativity scene in vivid detail—the shepherds, the star, the awe-filled visitors—Scripture tells us very little about Mary’s outward response. Instead, we’re given insight into her inner life: a woman who weighed the wonder, the joy, and the gravity of God’s plan with deep intention. This episode explores Mary not only as an example of obedience, but of self-control, restraint, and spiritual maturity. As others reacted, Mary reflected. She held both the joy of new motherhood and the painful prophecy spoken by Simeon—that her own soul would one day be pierced—trusting God with emotions she did not rush to explain or perform. We’re invited to consider what it might look like in our own lives to pause before reacting, to sit with our thoughts rather than speak from fear or anxiety, and to allow God to cultivate our inner world through prayer. Especially during the chaos of the Advent season, this episode encourages listeners to create quiet space—even just a few minutes—to ponder, to listen, and to let the Lord bring peace, clarity, and strength. This week in the kitchen: Featured Recipe: https://www.dishitgirl.com/recipes/brussels-sprouts-pomegranate-salad Spiced Chocolate Mousse Eggnog Chocolate Chip Cookies Brussels Sprouts and Pomegranate Salad Brussels Sprouts and Pomegranate Salad with Rotisserie Chicken Ingredients 1 1/2 cups rotisserie chicken, shredded 1 tbsp olive oil 1 lb brussels sprouts, finely shredded or sliced  1 c pomegranate seeds  Dressing 1/4 cup olive oil  1 tbsp apple cider vinegar 1 tbsp orange juice, freshly squeezed 2 tsp dijon mustard  1/2 tbsp finely chopped shallots 1 tsp salt  1 tsp pepper Instructions In a large bowl whisk together the ingredients for the dressing and set aside. Warm the olive oil in a large skillet, add the chicken to the skillet and saute for 3-minutes, until warmed through. Add the shredded brussels sprouts to the bowl with the dressing and toss well. Then add the chicken and toss well again. Finally sprinkle the pomegranate seeds in and lightly toss to incorporate.  Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

This week may not feel “all calm and bright,” but you’re here - and I pray these few minutes give you space to breathe, reset, and hear exactly what God wants to speak into your life. If you missed last week’s episode, be sure to listen to Part 1 of my story about Siena’s birth and my journey through postpartum depression.In this episode, I continue sharing how my experience with postpartum depression became part of my Christmas story - the season when the panic attacks began, the baby blues didn’t lift, and the pressure of who I thought I “should” be left me exhausted and ashamed. Trauma, NICU stress, and new motherhood changed everything, and I struggled deeply with comparison and feeling like I was failing.But God began teaching me to slow down, accept the season I was in, release the “always/never” thinking, and pay attention to small moments of contentment - tiny reminders of His presence when I felt overwhelmed.The holidays can highlight the places we hurt, but the Christmas story reminds us that we never walk alone. God sees you, hears you, and strengthens you in your weakest moments. Christmas marks the beginning of the greatest hope - we can let that hope lift some of the weight we carry.Knowing that holiday gatherings are in full swing, and whether you’re hosting or just trying to get dinner on the table between events, I’ve got you covered this week in the kitchen:Featured Recipe: Baked Penne Vodka, This recipe lives in my cookbook, At the Kitchen Sink (linked below in resources) Sicilian Fig CookiesLondon Broil ToastsChristmas NachosBaked Penne VodkaServes 5 to 6Prep: 20 minutesCook: 40 minutesIngredients1 (8 ounce) block whole milk mozzarella cheese1 pound penne2 tablespoons olive oil2 tablespoons garlic, minced1 teaspoon crushed red pepper1 (28 ounce) can crushed tomatoes1 ¼ teaspoons kosher salt1 teaspoon freshly ground black pepper¾ cup vodka4 tablespoons (½ stick) unsalted butter½ cup fresh basil, roughly chopped½ cup heavy cream¼ cup mascarpone cheese3 cups baby spinach, rough chopped½ cup finely grated Pecorino RomanoInstructionsPreheat the oven to 375 degrees.Cut six ¼”inch slices off the block of cheese and grate the remaining cheese using the large holes on a box grater; set aside.Bring a large pot of salted water to a boil and cook the penne in the boiling water according to the package directions until al dente, then drain the pasta.Meanwhile in a large, high-sided saucepan, warm the olive oil over medium-high heat.Add the garlic and red pepper and sauté, stirring gently, until fragrant, for 30 seconds to 1 minute.Add the crushed tomatoes, salt and pepper and stir gently to combine.Bring to a simmer and cook, stirring often, until slightly reduced, about 4 minutes.Add the vodka and continue to simmer until it coats the back of a wooden spoon, about 7 minutes.Add the butter and stir until melted.Add the basil and heavy cream, stirring constantly as you add it, until fully combined and cook for an additional 3 minutes.Remove from the heat, add the mascarpone and stir until melted and fully combined.Fold in the spinachResources:Resources: Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sin...Catch the podcast anywhere: https://lnk.to/dishitgirl 🎧 Subscribe for weekly episodes!

In today’s episode, I open up about a part of my story I wasn’t sure I should share during Christmastime: my experience with postpartum depression. The holidays often amplify what we carry—grief, anxiety, trauma, transition—and while our stories may differ, there are threads we all recognize. This episode is the first of a two-part series where I talk about the season when I realized something was deeply wrong, all while navigating new motherhood after emergency birth and a NICU stay. I share what it was like to move through the holidays feeling lost, overwhelmed, ashamed, and disconnected—while still trying to “keep it all together.” But woven through that darkness was the quiet, steady presence of God. This episode reflects on how He meets us in the unraveling, how He shapes us in the stillness, and how faith grows when we feel like we’re standing still. Inspired by Romans 4–5 and the biblical call to Sabbath rest, I’m learning to release expectations, let go of striving, and trust God to carry me into the next season—in His timing, not mine. If you’re heading into Christmas or the new year feeling anything but merry, this episode is for you. You are not alone, and there is hope. This week in the kitchen: Red Wine Braised Short Ribs Steak Sandwiches Mushroom & Sausage Pasta (a kitchen experiment that just might become a bonus podcast recipe!) I’m also officially kicking off Christmas cookie season—because why wait to enjoy them all at once? Featured Recipe: https://www.dishitgirl.com/recipes/braised-short-ribs-red-wine-fig Ingredients 1 1/2 lbs of short ribs bone in 1 tbsp olive oil 1/2 cup flour kosher salt pepper 3/4 cup cippolini onions, halved 1 cup dried figs, cut into fours  2 tbsp butter  1 tbsp tomato paste 1 cup beef broth 3 cups of pinot noir wine 1 tsp dried thyme 1 bay leaf Instructions Heat the olive oil over medium/high heat in a ceramic pot. Sprinke kosher salt and black pepper on all sides of the short ribs. Preheat your oven to 350 degrees. Dredge the short ribs in flour, shaking off the excess. Place the short ribs in the pot and brown on all sides. Working in two batches if necessary, in order to not crowd the pan. Remove short ribs from pot and reserve. Lower your heat to medium. Add 2 tablespoons of butter to the pot, once melted add the dried figs and onions. Gently stir to coat in the butter. Let the figs and onion saute until they begin to soften, about 5 minutes. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red. Pour in the wine,  this will deglaze the pan, scrape up any brown bits from the bottom. Then add the short ribs back to the pot along with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer for 20 minutes to reduce the wine. Add in your beef broth and season with the thyme, bay leaf, and a pinch of kosher salt. Cover and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Serve short ribs over sweet potatoes or mashed potatoes. Resources:Dina’s CookbookPrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Happy Thanksgiving, friends! Today’s episode is all about taking a breather in the middle of the holiday rush and finding practical ways to protect your peace. Dina shares her favorite hosting sanity-saver (yes—scheduling a shower!), plus why taking a break after the big meal is not only allowed but encouraged. This week’s featured recipe is a fun way to use up leftovers—Crispy Stuffing Bites with cranberry dipping sauce—and she shares more creative ideas like turkey shepherd’s pie, charcuterie paninis, and even pumpkin pie smoothies! Dina also digs into the pressure of Black Friday, overcommitting, comparison, and the way chasing the “perfect” moment can steal our joy. With honesty and encouragement, she reminds us to notice the small moments of joy God reveals—even in the messy, imperfect parts of the weekend. This week in the kitchen: Order pizza, Chinese, or take out of any kind! Give it a REST Leftovers are also a great idea! Some ideas: Use the charcuterie board leftovers for a great grilled cheese or panini Leftover mashed potatoes and turkey can turn into shepherd’s pie! Combine the middle of pumpkin pie with some vanilla yogurt, almond milk, and some ice for a smoothie (I promise it’s a good idea)  Featured Recipe: https://www.dishitgirl.com/recipes/crispy-stuffing-bites Prep Time: 10min  Cook time: 2-3 minutes Makes about 18  Ingredients 2 cups of leftover stuffing 1 egg 3 tbsp grated parmesan cheese 1/4 cup shredded mozzarella 2 tsp orange zest 1/2 tsp chopped fresh rosemary 1/2 tsp fresh thyme 1 cup panko bread crumbs ½ cup olive oil Instructions1. Add one egg to a large bowl, beat it. Add the leftover stuffing, cheeses, rosemary, and orange zest. Gently mix until we’ll combined.  2. Form balls with the stuffing mixture , about one inch in diameter. I used a small ice cream scoop to help me, about a tablespoon and half of the mixture 3. In a sauté pan with high sides or a Dutch oven, heat the olive oil. 4. Dredge the stuffing balls in the breadcrumbs until coated all the way around.  5. Fry each ball until golden brown, about 2-3 minutes. Let drain on a paper towel, serve with dipping sauce below!  Sauce: Whisk together 1/4 cup mayo, 3 tbsp cranberry sauce, and dash of chipotle (or hot sauce). Resources:Dina’s CookbookPrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Between conferences and holiday breaks, November’s school schedule is all over the place — and it’s totally normal to feel thrown off by it. This is our last episode before Thanksgiving, and I’m sharing one more recipe for your holiday table: Pretzel Bread Stuffing — a fun, cozy twist on the classic stuffing, and honestly one of my favorite sides ever.  As fall sports come to an end, I had a moment on the sidelines watching my daughter play that really hit me. After an amazing goal attempt, she was suddenly taken out of the game, and it made me think about how often we feel “sidelined” in life. Sometimes we feel like we’re right at the edge of a breakthrough — and then everything pauses. We assume it’s punishment or a setback, but what if it’s really pacing, preparation, or protection from a God who sees the whole field? This week in the kitchen: • Flounder Milanese from my cookbook (Siena’s favorite way to eat fish!) • Farro bowls with roasted veggies • A Greek-inspired night with cucumber salad, kalamata olives, pita, chickpea fritters, gyro meat, and all the toppings. Featured Recipe: https://www.dishitgirl.com/recipes/pretzel-bread-sausage-stuffing Prep Time: 10minCook time:1 hr 40 minServes 6-8 Ingredients 5 cups pretzel bread, cubed (4 store bought pretzel rolls) 2 sweet Italian sausages, removed from casing 1 tbsp olive oil 1 cup carrots, diced ½ cup yellow onion, diced ¼ cup white wine 1 cup chicken broth (low sodium) ½ tbsp. Worcestershire sauce 1 tbsp whole grain mustard ½ tbsp maple syrup 1 tsp dried thyme Kosher salt pepper  1 egg, beaten 2 tbsp unsalted butter (divided) ¾ cup cheddar cheese, grated Instructions 1.  Preheat oven to 250 degrees. Arrange pretzel bread cubes in one even layer on a large baking sheet. Bake for about 45 minutes until the bread is dry, like a large crouton. 2. Pull from the oven and place pretzel bread in large mixing bowl, set aside. 3. In a large skillet add some olive oil over medium heat. Saute the sausage, breaking up the meat, until it browns. Remove from pan with a slotted spoon and set aside.  4.  Add the diced carrots and onion to the pan and sauté until the carrots become soft. 5.     After about 5 minutes, add in the white wine, scraping up any brown bits from the pan. 6.     Let the white winner simmer for about 2-3 minutes, until reduced a bit. Then add in your chicken broth and bring to a simmer. 7.     Whisk in the Worcestershire sauce, whole grain mustard, maple syrup, thyme, salt and pepper. Let it simmer together for another minute. Turn off heat. 8.     In the large mixing bowl with the pretzel bread, add the beaten egg and gently toss. Then add ¾ cup of your carrot and onion mixture to the bowl a little at a time. Gently tossing the bread cubes until absorbed. 9.     Add in the sausage and toss gently again. Let it sit for about 15 minutes, if the mixture seems dry add another ¼ cup of the carrot and onion mixture over top, mix again. 10.  Butter a 9x12 baking pan or a ceramic baking pan. Place the stuffing mixture in the pan. Top with grated cheddar cheese if desired. Distribute over the top of the pan 2 the tablespoons worth of unsalted butter (divided) 11.  Cover loosely with aluminum foil and bake for 20 minutes at 375°F. Remove the foil, rotate the dish, and reduce oven temp to 350°F. Bake for another 20 minutes until deeply golden brown and crisp on top. 12.  If it seems dry, pour ¼ cup chicken stock over top and bake for another 5-8 minutes. 13.  Let rest for 10 mins before serving.  Resources:Dina’s CookbookPrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

This week on the DishItGirl podcast, Dina is serving up comfort — both in the kitchen and in the heart. With back-to-back holidays and endless gatherings, it can feel like the foodie Olympics, but she reminds us that showing up matters more than showing off. Whether you’re bringing mac and cheese, popcorn, or just your helping hands, what counts is connection. Dina also opens up about learning to “sort through the garbage” — shifting her focus from what’s missing to what God has already done. Through stories of faith, healing, and perspective, she shares how gratitude isn’t about ignoring the hard things,but about seeing God’s goodness even in them. Posing the question, what if we change the way we think about “gratefulness”? Is it possible that the key is shifting towards being grateful for who God is, rather than focusing on the tangible blessings all the time? Tune in for cozy recipes like her creamy mac and cheese, butternut squash soup, and pumpkin chocolate chip cookies — and leave with a full belly and a grateful heart.  This Week in The Kitchen: 1. Butternut Squash Soup 2. Pumpkin Chocolate Chip cookies  Feature Recipe:  The Ultimate Mac and Cheese: https://www.dishitgirl.com/recipes/hot-honey-macaroni-cheese Ingredients8 tbsp unsalted butter (divided) 1/2 cup flour 5 cups whole milk 2 tsp kosher salt 1/4 tsp black pepper 1/4 cup hot honey 2 1/2 cups cheddar cheese 2 cups gruyere cheese 1/2 cup Parmesan cheese 1 lb elbow macaroni cooked until al dente (about 7-8 min) ½ cup panko 2 tbsp coarsely chopped parsley 1 tbsp coarsely chopped rosemary 1 tbsp coarsely chopped thyme 1 tsp kosher salt ½ tsp pepper InstructionsPreheat the oven to 375 degrees Butter a large casserole dish, set aside. Heat the milk in a small saucepan over medium heat. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside. Melt 6 tablespoons of butter in Dutch oven or a large pot. Once the butter is melted, whisk in the flour. Stir the flour for one minute. Slowly pour the hot milk into the flour mixture, whisking constantly until it becomes thick. Turn off the heat. Whisk in the honey, salt, and pepper until incorporated. Then add in the cheddar and Parmesan, stirring until smooth. Add in the pasta to the cheese sauce, gently stirring until well coated. Add mixture to the greased baking dish. Cover with foil and place in the oven for 20 minutes.  Meanwhile, add the breadcrumbs, herbs, salt, and pepper to a bowl and stir together until well combined. After twenty minutes, uncover, distribute the breadcrumb mixture evenly over top. Then drizzle over remaining 2 tablespoons of melted butter. Place back in the oven to bake for another 8-10 minutes until starts to bubble and become brown. Resources:Dina’s CookbookPrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Welcome to another episode of the DishItGirl Podcast! Dina kicks off November by diving into everyone’s favorite part of the holiday meal—side dishes. First up: Twice Baked Sweet Potatoes with smoky paprika, maple syrup, and gruyere cheese—an elevated remix to the classic casserole. Dina also shares what’s been happening in her kitchen lately, from her cozy Pumpkin Pasta with dried sage and sherry, to her Fall French Onion Chicken, and even her go-to “Kick Sick” ginger tea that’s been on repeat in her home. As we head into the holiday season, Dina reflects on that all-too-familiar sense of overwhelm—the feeling of running full speed into another busy stretch of life. She opens up about Drawing from Proverbs 21, Dina reminds listeners that while we often think we know what’s right, God ultimately weighs the heart. She unpacks what it means to serve with the right intentions and not out of guilt or obligation. Dina also shares practical ways to ease the overwhelm this season. This Week in The Kitchen 1. “Kick the Sick” Tea 2. Fall French Onion Chicken 3. Pumpkin Pasta Feature Recipe: Twice Baked Sweet Potatoes: https://www.dishitgirl.com/recipes/twice-baked-sweet-potatoes Ingredients 4 large sweet potatoes 2 pieces of bacon, cooked and roughly chopped ¼ cup sour cream 1 tbsp maple syrup 2 tsp smoked paprika 1 tsp salt ½ tsp black pepper 1 cup shredded smoked gouda cheese 2 tbsp chopped fresh chives InstructionsHeat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle. Alternatively, you can use the microwave to bake the potatoes until soft. Depending on the size this could take up to 20 minutes. Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a 1/4-inch wall. Transfer pulp to a large bowl, and return sweet potato shells to baking sheet. Add the pulp to a large bowl along with the sour cream, maple syrup, smoked paprika, salt, and pepper. Mix together until well combined. Spoon mixture into the sweet potato shells, filling each shell to the top. Then top with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. T Once removed from the oven top with crumbled bacon and chopped chives.  Resources:Dina’s CookbookPumpkin Pasta recipePrefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

As October winds down, Dina’s in the kitchen tackling the post-Halloween candy avalanche and turning it into something sweet and smart! This week, she shares creative ways to use leftover candy, including a Yogurt Bark and Granola. Plus she’s stirring up a cozy Loaded Sweet Potato Soup and testing a new Mac & Cheese recipe for the holiday season. But beyond the recipes, this episode takes a powerful spiritual turn. Dina opens up about walking through her own “valley moments,” times when faith feels dry and God seems quiet. Through Ezekiel 37 and 40, she reminds us that God is always working toward restoration, even when we only see rubble. The invitation this week: give God your “dry bones” and ask Him to breathe new life into them. This Week in the Kitchen: Loaded Sweet Potato Soup Mac and Cheese Recipe of the Week: Leftover Candy Yogurt Bark 2 cups vanilla Greek yogurt 1 tbsp maple syrup 1 tsp cinnamon 20 mini candy bars, roughly chopped 8-10 gummy fish ¼ cup candy corn (optional) Edible eyes (optional) Line a rimmed baking quarter sheet with wax or parchment paper. In a medium size bowl add the yogurt, maple syrup and cinnamon mix gently until well combined Pour the yogurt into the baking sheet and spread evenly on the prepared baking sheet so that it fills the shape. Top with the chopped candy bars, decorate with edible eyes or a couple of gummy fish if desired. Place in the freezer until the yogurt is firm, about 4 hours. Cut into 12-15 pieces, and enjoy cold.  Resources: Dina’s CookbookDina’s website, recipe for loaded sweet potato soup Prefer video? This episode is on YouTube! DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

This week, Dina’s leaning on the comfort of good old faithfuls: chicken cutlets, pizza night, and a batch of Baked Honey Mustard Turkey Sliders inspired by a long-lost favorite. But in between bites, she opens up about the “broken record” moments in life—those thought patterns that keep us stuck. Through a moving song and a reminder from Deuteronomy 31, Dina shares how to trade fear for faith and trust that God’s already gone before you.  This Week in the Kitchen: 1.Chicken Cutlets 2. Pizza Night with Easy Marinara Sauce 3. Baked Honey Mustard Turkey Sliders (This Week’s Featured Recipe)  Recipe of the Week: https://www.dishitgirl.com/recipes/turkey-swiss-honey-mustard-sliders Baked Turkey and Honey Mustard Sliders Serves: 3-4 Prep Time: 7 minutes Cook Time: 20-25 minutes  Honey Mustard Sauce  ¾ cup melted butter  1 ½ tablespoons Dijon mustard  ½ cup mayo  ¼ cup honey  2 tbsp apple cider vinegar  1 tsp onion powder  ½ tsp cayenne pepper 1  tsp kosher salt  ½ tsp pepper   4 Pretzel Bun sliders cut in half  4 slices swiss cheese 6 slices turkey breast   InstructionsPreheat oven 350 degrees.  Whisk together all ingredients for the honey mustard sauce  Place the bottom half of the buns in a buttered baking dish.  Assemble the sandwiches by layering the swiss cheese and the turkey on one half of the bread. Then place the tops of the buns over top of the swiss and turkey. Pour the honey mustard sauce over the top of the baking dish.  Place in the oven for 20-25 minutes  Resources:Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Prefer video? This episode is on YouTube!The DishItGirl Podcast is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

From resisting the pull of Hobby Lobby’s Christmas aisles to planning easy weeknight meals, Dina shares how she’s learning to slow down and “park” with God—literally and spiritually. Using those in-between moments—like waiting in the car pickup line—to reconnect with God instead of just scrolling your phone. Reflecting on Psalm 32:5–7, Dina reminds us that God doesn’t seek to condemn but to heal, if we’re willing to bring everything before Him. This Week in the Kitchen: Spinach & Sausage Lasagna (this week’s featured recipe) A customizable Taco Tuesday  Cheesy Spinach Artichoke Stuffed Mushrooms  Recipe of the week: https://www.dishitgirl.com/recipes/creamy-spinach-sausage-lasagna Spinach Sausage Lasagna Serves 6-8 Prep Time: 35-40 minutes Cook Time: 50 minutes Ingredients 1 Tbsp olive oil  5 cloves garlic  2 lbs sweet Italian sausage crumbled, out of its casing  2 28oz cans of crushed tomatoes 1/2 c red wine  1 tsp salt  1 Tbsp dried basil  1 tsp pepper  5 oz fresh spinach, cleaned and chopped  1 1/2 lbs lasagna noodles, cooked according to package directions  3/4 c fresh ricotta cheese whole milk, divided  1 1/2 c grated mozzarella cheese Bechamel sauce 2 Tbsp flour  2 Tbsp unsalted butter  1/2 c parmesan, grated 4 c whole milk  1/2 tsp kosher salt Recipe note: If you buy the sausage in the casing make sure to squeeze it out of the casing and use a wooden spoon to crumble it into the pan. Instructions In a large pot or dutch oven, saute the garlic in the olive oil over a medium heat. Saute until the garlic starts to brown, about 1 minute. Then add the sausage (out of the casing, crumbled) to the pot. Brown the sausage, stirring every so often, about 8-10minutes. Then add the 2 cans of tomatoes, along with one cup of water, red wine, basil, salt, and pepper. Stir together. Bring to a simmer, cover and let it simmer for 20 minutes, stirring occasionally. While the tomato sauce is simmering fill another large pot with water and bring to a boil for the lasagna noodles. Preheat the oven to 375 degrees. Cook the lasagna noodles according to the package directions. Try to cook them until they are al dente, not completely soft as they will cook more in the oven. Once the lasagna noodles are done drain them and set aside. I drizzle some olive oil over them to prevent them from sticking together when it is time to use them! Cheesy bechamel sauce In a small pot melt the butter. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add 2 cups of milk and whisk, add in the 2 more cups of milk and whisk until smooth. Stir the mixture constantly for about 5 minutes as it thickens. Reduce the heat to low and let it simmer for another 7 minutes. Turn off the heat and add the salt, and grated parmesan. Finishing the lasagna In the bottom of 9x13 inch baking dish ladle about 1/2 cup of the sauce spreading it out. Then arrange a layer of lasagna noodles along the bottom covering the sauce. Spread about 1/3 of the ricotta over the noodles, then layer on the chopped spinach about a cup. Repeat these layers until you run out of ingredients, I usually get about 2 layers or so out of this. (pictures below) The top layer should be a layer of noodles, sauce and topped with mozzarella cheese. You may add some more spinach if you have some left over. Then pour over 1 cup of the bechamel sauce. Cover the lasagna with foil and place into the preheated oven for 30 minutes. Then uncover and cook for another 15-20 minutes until the top is bubbly! Let it rest for about 10 minutes before cutting into it. Resources: Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Prefer video? This episode is on YouTube!The DishItGirl Podcast is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

Fall has officially arrived, pumpkins, mums, and all! Dina might be a summer girl at heart, but she’s embracing the cozy chaos of this new season. Between weekend sports, dance classes, and family moments on the sidelines, she’s sharing a peek into her real-life kitchen lineup. But beyond the recipes, Dina opens up about the beauty she’s finding in this busy season, the joy of cheering on her daughter, the lessons learned in between soccer fields, and a deeper reflection on how God cheers us on, too. What if He’s not a distant, stoic figure, but the biggest fan in your corner, urging you to keep going, keep believing, and keep running your race? Drawing inspiration from Mark 10:49 and the story of Bartimaeus, this episode is an uplifting reminder to throw off what’s holding you back, run toward Jesus, and know that He’s at the finish line, celebrating your faith every step of the way. Tune in for honest conversation, heartfelt encouragement, and a taste of real life - sticky chicken and all. This Week in My Kitchen 1. Beef & Broccoli Stir Fry 2. Grilled Eggplant Parmesan 3. Sticky Chicken Bites Recipe of the Week: Sticky Chicken Bites https://www.dishitgirl.com/recipes/honey-chicken-bites Serves 3-4  Prep: 7 minutes Inactive Time: 2hr 30 min   Ingredients  3 boneless skinless chicken breasts, cut into cubes 4 garlic cloves, finely chopped 1/2 cup low sodium chicken broth 3/4 cup honey 2 tbsp soy sauce 1/3 cup Parmesan cheese, grated 1 tsp garlic powder 1/2 tsp pepper 2 tbsp water 2 tbsp cornstarch  Instructions Add the chicken to your slow cooker. In a small bowl, mix together the stock, honey, pepper, garlic powder, pepper, soy sauce, Parmesan, and garlic. Pour mixture over the chicken. Stir to combine. It is okay if the sauce will not completely cover the chicken. Seal your slow cooker. Cook on low heat for 2 hours. Your chicken cubes should be completely cooked. In a small bowl, completely dissolve the cornstarch in water, using a small spoon to mix until you have a uniform white liquid. Pour into the sauce and stir, cover and cook on high for 30 more minutes, the sauce should thicken. Serve over rice or with greens if desired.  Resources:  Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939  Prefer video? This episode is on YouTube!  DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In this heartfelt and unfiltered first episode, Dina welcomes you into her (sometimes chaotic) kitchen and life. She sets the “table” by introducing you to her Italian American roots and life as a mom, wife, cookbook author, ex-reality tv star, and everything in between. Listeners can expect to hear musings about life as mom navigating busy schedules and the dinner time rush, as well as deeper rooted parts of her journey such as surviving postpartum depression and cancer. Dina shares her mission for the podcast: to offer real encouragement, faith-filled perspective, and practical mealtime inspiration for women doing it all. It is always about faith, food, and family! Food What’s Cooking This Week in my Kitchen+ my favorite new snack! Chicken Cutlets with Caesar Salad Broccoli Parmesan Pasta Slow Cooker Sticky Chicken (perfect for busy nights!) Round 2 meals with leftovers = budget win! Recipe of the Week: Pineapple Banana Bread from Dina’s cookbook At the Kitchen Sink (A must-try with crushed pineapple glaze — great for snacks, lunchboxes, or weekend French toast!) Serves 8  Prep: 20 minutes Cook: 50 minutes Inactive: 1 hour  FOR THE BREAD: 8 tablespoons (1 stick) unsalted butter, room temperature ½ cup sugar (100 grams) ½ cup light brown sugar, packed (106 grams) 2 large eggs, room temperature 1 teaspoon almond extract 1 ripe banana, mashed ¾ cup crushed pineapple, drained 2 cups all-purpose flour (240 grams) 1 teaspoon baking powder ½ teaspoon baking soda ⅛ teaspoon salt ½ cup unsweetened coconut chips  FOR THE GLAZE: 1 cup confectioners sugar (130 grams) ⅛ teaspoon cardamom 3 tablespoons reserved pineapple juice ½ teaspoon lime zest   MAKE THE BREAD. Preheat the oven to 350 degrees and grease a 9X5 loaf pan with non- stick spray or butter. In a large bowl, cream the butter and sugar using a hand mixer on medium speed until well combined, about 2 minutes. Add the eggs, one at a time, allowing the first to fully incorporate before adding the next, mixing on low speed, about 2 minutes. Add the almond extract and mix to combine. Add the mashed banana and drained pineapple and gently fold to combine. In another bowl, sift together the flour, baking soda, baking powder, and salt. In a medium-sized bowl, whisk the flour, baking soda, baking powder and salt until well combined. Slowly add the dry ingredients to the wet, mixing just until fully incorporated. Pour the batter into the prepared loaf pan, giving the pan a good shake to help the batter settle in evenly. Bake until a toothpick comes out clean when inserted into the center of the loaf, about 55 minutes. Transfer to a cooling rack and cool for 10 to 15 minutes before carefully removing the bread from the loaf pan. Place on the cooling rack and cool completely. Using a fork, prick the top to make small holes to absorb the glaze. MAKE THE GLAZE. In a medium bowl, whisk the confectioners sugar, and cardamom, adding in the pineapple juice a tablespoon at a time, until well combined. Add the lime zest and continue to mix until smooth. Pour the glaze over the loaf cake, a little at a time, using an offset spatula to spread it evenly over the top. Garnish with coconut chips.  Notes: When pricking the top of the bread your goal is to give the glaze a chance to seep into the bread a bit. Make sure to make the fork pricks gently. Unsweetened coconut flakes would also work as a great topping! Bonus points if you toast the coconut flakes!   Faith/Family Looking at the story of Esther as a model of courage, obedience, and calling. Dina reflects on how to stop panicking and start praying, surrender anxiety, and walk confidently in the purpose God has placed before you — especially as a woman, mother, and homemaker. “You are equipped. You are here on purpose. And even your dinner plans are kingdom work.” Prayer Moment: Dina closes with a prayer for listeners feeling anxious, overwhelmed, or weary — encouraging them to trust God’s presence in the everyday and to walk boldly, just like Esther. Resources: Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 Prefer video? This episode is on YouTube!The DishItGirl Podcast is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org 

In just 15 minutes, you’ll find both practical inspiration for dinner and spiritual encouragement for your day. Each episode feels like time with a trusted friend who sends you home with a Tupperware of leftovers—delicious, comforting, and made with love. Every conversation offers food for the body, strength for the soul, and the reassurance that you’re not alone in the chaos. Each conversation offers simple recipes, honest reflections, heartfelt faith, and a reminder that even the messiest days can hold meaning.Join Dina Deleasa-Gonsar each week on Dish It Girl, where faith and food come together. Through her stories and recipes, Dina encourages you to see the value in your everyday moments. Life is meant to be savored, not just survived. In the middle of busy, overwhelming days, you don’t have to run on empty.Dish It Girl is a part of the Christian Parenting Podcast Network. To find practical and spiritual advice to help you grow into the parent you want to be visit www.ChristianParenting.org