Chocolate Chip Cookies and Home is Truly Where the Heart Is

In this episode, Dina chats with friend and guest Ruth McKeaney  former attorney turned home renovator, cookbook author, and host of Hungry for Home. Ruth shares how she went from the courtroom to flipping houses with her husband, moving every 18 months while raising five kids, and discovering her creative side through necessity. 

They talk about: 

• Faith in uncertainty  Ruths journey of trusting God through constant moves, chaos, and identity shifts.  
• Marriage as a team  how she and her husband supported each other during 16 years of renovations.  
• Hospitality + kitchen life  freezer marinades, her go-to takeout, and the gluten-free Trader Joes cake she hides from her kids.  
• Signature recipe  her Barely Baked Cookies, kept in frozen dough balls so she can bake fresh cookies for guests anytime.  

Ruths story is full of heart, humor, and encouragement for anyone navigating change, motherhood, or building a life centered on home and faith. 

This week in the kitchen: 

Featured recipe: Chocolate Chip Cookies from Hungry 4 Home Cookbook 

Ingredients 

4 sticks butter 

2 tablespoons vanilla 

3 eggs 

1 cup sugar 

2 cups brown sugar 

1 teaspoons salt 

1 teaspoons baking soda 

5 cups flour 

1 bag of good chocolate chips (I use Ghirardelli) 

Instructions 

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs. 

Step 2: Combine salt, baking soda, and flour in a bowl. 

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not overmix! Stir in chocolate chips. 

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight). 

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting. 

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look barely-baked. 

Resources: Dinas Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Hungry 4 Home Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm 

Connect with Ruth: https://www.hungry4home.com/ 

Ruths Instagram: @hungryforhome 

Prefer video? This episode is on YouTube! 

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visitwww.ChristianParenting.org 

In this warm and joy-filled episode, Dina sits down with her friend Tasha Calvert, a beloved Bible teacher, host of the Digging In podcast, and author of the upcoming book Set Apart for More. The two dive into kitchen stories, faith journeys, and the surprising inspiration behind this weeks featured recipe. 

Tasha walks us through the behind the scenes of her journey with the Bible. How she went from just reading words on a page to truly understanding the word of God. Tasha gives us practical, everyday ways to go from fill in the blank faith, to understanding faith in a way that transforms your life as Jesus intended. 

This week in the kitchen: 

Featured recipe: Red Pepper Jelly Apple Pie:  

On the Menu This Week:   

Grilled Chicken with lemon-pepper asparagus inspired by Tasha 

Chicken Apple Quesadillas 

Pie Crust 

Ingredients 

• 1 cups unbleached all-purpose flour 
• tbsp sugar 
• 1 teaspoon kosher salt 
• 1/2 cup cold unsalted butter, cubed 
• 1 cups grated sharp cheddar  
• 3 to 4 tablespoons ice cold water 
• 1 egg yolk for egg wash 

Filling 

• 8 apples peeled, cored and thinly sliced  
• 2 tablespoons brown sugar 
• 1 tablespoon cornstarch 
• 1/4 teaspoon cinnamon 
• 3/4 cup hot pepper jelly  
• 1 tablespoon lemon juice 

Instructionsfor the Pie Crust 

• In the bowl of your food processor add the flour, sugar, salt, butter and cheddar. With the lid on, pulse until large crumbles form. 
• With the processor running, add in 1 tablespoon of water at a time until the dough starts to come together. 
• Form the dough into a round disc and wrap in plastic or place into a quart-size re-sealable bag.  Chill dough in the fridge for about an hour. 
• When ready to use place on a floured surface and let it come to room temperature before rolling out. 

Instructions for the Filling/Assembly 

1. Preheat the oven to 375 degrees 
2. Prepare a pie plate by buttering it and then taking about 1/2 tablespoon of flour sprinkling it around the bottom of the pie plate. 
3. In a medium sized bowl add the apples 
4. Mix the sugar, cornstarch, and cinnamon in a small bowl; stir into the fruit. Put the hot pepper jelly in a glass measuring cup. Warm it in the microwave for 20 to 30 seconds to loosen it up, then stir it into the fruit with the lemon juice. 
5. Prepare to roll out the dough. Sprinkle some flour down on a flat surface and put some flour on your rolling pin as well. This helps keep the dough from sticking to the rolling pin and surface. 
6. Take about 1/3 of the dough and roll it out into a flat, thin circle. 
7. Place the dough over the pie plate so that it overflows the borders. Add the filling making sure you fill up the pie plate evenly. 
8. If there is a lot of dough overflow use a sharp knife to cut away the extra dough. You can use that extra dough to roll out again and make strips to put over the top of the pie. 
9. Add the apple and red pepper jelly mixture into the prepared pie plate, spread in an evenly layer. 
10. Take the egg yolk and beat it for the egg wash. Brush the egg yolk over the top of the pie. 
11. Before putting it in the oven cover the edges of the pie with foil. The edges tend to cook quick than the rest of the pie and it burns.  
12. After about 25 minutes into baking remove the foil. Let the edges bake the rest of time. Another 15 minutes more 
13. Remove from the oven and let it cool completely before serving. 

Resources: Dinas Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Set Apart Book: https://www.bhpublishinggroup.com/set-apart-for-more/ 

Connect with Tasha-https://tashacalvert.com/ 

Tashas Instagram: @tistashcalvert 

Prefer video? This episode is on YouTube! 

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visitwww.ChristianParenting.org 

In this honest and heartfelt solo episode, Dina Deleasa Gonsar invites you into a very real, very unfiltered momentright in the middle of a messy kitchen and an even messier day. After filming, cooking, and receiving some discouraging news, Dina finds herself overwhelmed, scattered, and tempted to fall into frustration. 

Instead of staying there, she makes a different choice. 

Opening her Bible to Micah 7, Dina shares how God gently called her to pause, sit, and remember what it means to wait with hope and expectancyeven when life feels uncertain and heavy. Through personal reflection, she talks about the struggle of middle seasons, the pull toward negativity, and the discipline of choosing faith over fear. 

If youve ever felt stuck in the in-between, weary from waiting, or unsure how to keep going, this episode is for you. 

Youll be reminded that: 

• Youre not alone in the struggle  
• Waiting well is hardbut possible  
• God meets you right in the middle of your mess  
• Sometimes faith simply looks like not giving up 

This week in the kitchen: 

Featured Recipe: Easter Pizza Rustica: https://www.dishitgirl.com/recipes/easter-pizza-rustica 

Angel Food Cake with Strawberry Basil Jam 

Arugula, Sweet Soppressata and Melon Salad 

Pizza Rustica 

Ingredients 

• This recipe yields 2 pies! 

CRUST 

• 3 c all purpose flour 
• 3 tsp baking powder 
• 1 stick unsalted butter, softened 
• 3 Tbsp granulated sugar 
• 1/3 tsp black pepper 
• 1/2 c whole milk 
• 1 egg 
• 1 egg yolk (for the egg wash) 

FILLING 

• 2 lbs fresh ricotta cheese, whole milk 
• 1/2 c heavy cream 
• 1 Tbsp corn starch (melted into the heavy cream before added) 
• 7 eggs 
• 1 1/2 cups proscuitto, cubed 
• 1 1/2 cups soppressata (I use sweet soppressata, cubed) 
• 3/4 cup mild provolone cheese, cubed 
• 1 c Parmesan cheese, grated 

instructions 

1. Preheat the oven to 350 degrees 
2. Prepare a pie plate by buttering it and then taking about 1/2 tablespoon of flour sprinkling it around the bottom of the pie plate. 
3. In a medium sized bowl add the butter by cutting it up into cubes. Add in the sugar, then mash the butter, and sugar together.  
4. Add the eggs and milk to the butter and sugar. With a hand mixer on low setting, mix for 2 minutes to incorporate 
5. In a separate bowl mix together your dry ingredients (flour, baking soda, and pepper).  
6. Pour the wet ingredients into the dry ingredients. Start to mix with a rubber spatula or your hands.  
7. It will start to form a dough mixture. As it starts to form use your hands to continue mixing the ingredients together. The dough should be soft, but not sticky..You may have to add a little more milk depending upon how it feels.  
8. Once you have formed a ball of dough let it rest while you prepare the filling. 

FILLING 

1. In a large bowl mix together the ricotta, eggs, Parmesan cheese, cornstarch, and cream. **Make sure to add the cornstarch to the 1/2 cup of cream and mix in there before you add it to the bowl. 
2. Add the meats and cheese to the ricotta mixture and fold in. Add fresh black pepper as desired.  

ASSEMBLY 

1. Prepare to roll out the dough. Sprinkle some flour down on a flat surface and put some flour on your rolling pin as well. This helps keep the dough from sticking to the rolling pin and surface. 
2. Take about 1/3 of the dough and roll it out into a flat, thin circle. 
3. Place the dough over the pie plate so that it overflows the borders. Add the filling making sure you fill up the pie plate evenly. 
4. If there is a lot of dough overflow use a sharp knife to cut away the extra dough. You can use that extra dough to roll out again and make strips to put over the top of the pie. 
5. Take the egg yolk and beat it for the egg wash. Brush the egg yolk over the top of the pie. 
6. Before putting it in the oven cover the edges of the pie with foil. The edges tend to cook quick than the rest of the pie and it burns. The pie will be in the oven for a total of 1 hour and 30 minutes. 
7. After about 45 minutes into baking remove the foil. Let the edges bake the rest of time. 
8. Remove from the oven and let it cool before serving! Buona Pasqua! 

Resources: Dinas Cookbook-https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Youre In Good Company Book- https://www.coffeeandcrumbs.net/book 

Prefer video? This episode is on YouTube! 

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visitwww.ChristianParenting.org 

In this episode of The Dish It Girl Podcast, Dina Deleasa Gonsar sits down with her friend Ashlee Gadd , writer, photographer, and founder of Coffee and Crumbs.  In this episode, they talk about her new book, Youre in Good Company. We talk about Ashlees heart for encouraging women to seek authentic connection and give practical ways to help us foster community in everyday life. Ashlee and Dina talk about the importance of authentic connection over perfection. We can gather and connect over something as simple as popcorn. Small intentional acts build the foundation for lasting relationships. If you are struggling with finding friendships or community this episode will encourage you! 

This week in the kitchen: 

Featured Recipe: Bougie Popcorn from the book Youre in Good Company 

Bougie Popcorn 

Ingredients 

• 1 tbsp olive oil 
• cup popcorn kernels 
• 2 tbsp butter 
• 1 tbsp truffle oil 
• 3 tbsp nutritional yeast 
• 1 tsp garlic powder 
• tsp sea salt 

instructions 

1. Place a large, heavy-bottomed pot on the stove. Add the olive and 3 popcorn kernels to the pot, and place a lid on top. Turn the heat to medium-high. When you hear the kernels, turn the heat down to medium, and put the lid back on. I like to keep the lid propped open ever so slightly to let steam out. Be careful not to open it too much, as piping hot kernels might shoot across your kitchen (ask me how I know). 
2. Once the popping starts, carefully grasp the sides of the pot with potholders and give it a gentle shake every minute or so (this helps prevent burning). When the pops start to slow down (about 8 to 10 second lapses in between), remove the pot from the heat. 
3. Add the butter and truffle oil. Put the lid back on and shake the pot. 

Resources: Dinas Cookbook: https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939 

Youre In Good Company Book: https://www.coffeeandcrumbs.net/book 

Ashlee Gadd @ashleegadd, @coffeeandcrumbs Coffee and Crumbs: https://www.coffeeandcrumbs.net/ 

Prefer video? This episode is on YouTube! 

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visitwww.ChristianParenting.org 

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 hospitalityhow 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 

1. Season the flour with salt and pepper and mix to incorporate. 
2. Meanwhile, heat 2 tbsps butter with 2 tbsps of olive oil 
3. 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. 
4. Add the shallots, and cook for two minutes, and then add in the capers, saute another 2 minutes more. 
5. 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. 
6. Then add in lemon juice, stock and bring to a gentle simmer.  
7. Return all the chicken to the pan and simmer for 5 minutes more 
8. . Remove chicken to platter. Set aside. 
9. Add remaining 2 tablespoons butter to pan sauce and whisk. Pour sauce over chicken and garnish with parsley. 

Resources: Dinas 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 visitwww.ChristianParenting.org