Pineapple banana bread & Pull up a chair

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 

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 journeyfrom 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 

cup maple syrup 

cup plus 1 tbsp Dijon mustard 

2 tablespoons apple cider vinegar 

1 tbsp shallots, finely chopped 

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 

cup heavy cream 

4 Belgian waffles (can be store bought) 

instructions 

1. In a medium size bowl whisk together the maple syrup, Dijon mustard, apple cider vinegar, shallots, soy sauce, rosemary, thyme, sage, salt, and pepper. 
2. Place the chicken in a large Ziploc bag, or shallow baking dish. Pour about 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. 
3. 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. 
4. 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. 
5. Meanwhile prepare the sauce and the waffles. 

For the Pan Sauce 

1. In a medium sauté pan with high sides add 2 tablespoons of  butter over medium- low heat. 
2. 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. 
3. Remove from heat and add 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 

1. Prepare the belgian waffles according to package directions. Option to go the extra step and make them homemade. My favorite recipe linked below. 
2. 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:

Dinas 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/ 

Dont 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 visitwww.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 Hollys heart for equipping women across generations. 

They dive into their shared love of cooking, swapping weekly meal plansincluding Dinas sheet pan Caesar chicken and Hollys smash burger salad inspired by Dinas own cookbook. Food becomes the doorway into something deeper as Holly reflects on her journey in ministry, the beauty and tension of lifes 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 Gods timing. 

The episode wraps with a heartfelt prayer and an invitation to connect with Hollys workleaving listeners feeling seen, supported, and strengthened for whatever season theyre 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 pounds) 

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 

tsp Pepper 

1 cups of torn Italian or sourdough bread pieces 

1 head romaine lettuce, leaves separated 

cup shredded or shaved Parmesan Cheese 

instructions 

1. Preheat the oven to 400 degrees 
2. In a medium size bowl whisk together the olive oil,  lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, kosher salt, and pepper. 
3. Place the chicken breast in a glass baking dish or large Ziploc bag.  Pour 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. 
4. Meanwhile, line a large sheet pan with parchment paper.  
5. Then take the chicken out of refrigerator, and place onto one side of the sheet pan. 
6. Place in the oven for about 30 minutes. 
7. 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. 
8. 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. 
9. Arrange the romaine and croutons on a large serving platter. 
10. 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:  

Dinas 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 visitwww.ChristianParenting.org