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

1. 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.
2. 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

1. Preheat the oven to 350 degrees.
2. 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.
3. In a bowl toss together the black pepper and brown sugar.
4. 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.
5. 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

1. In a large bowl whisk together the ingredients for the dressing and set aside.
2. Warm the olive oil in a large skillet, add the chicken to the skillet and saute for 3-minutes, until warmed through.
3. Add the shredded brussels sprouts to the bowl with the dressing and toss well. Then add the chicken and toss well again.
4. 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 Cookies
• London Broil Toasts
• Christmas Nachos

Baked Penne Vodka

Serves 5 to 6

Prep: 20 minutes

Cook: 40 minutes

Ingredients

1 (8 ounce) block whole milk mozzarella cheese

1 pound penne

2 tablespoons olive oil

2 tablespoons garlic, minced

1 teaspoon crushed red pepper

1 (28 ounce) can crushed tomatoes

1 ¼ teaspoons kosher salt

1 teaspoon freshly ground black pepper

¾ cup vodka

4 tablespoons (½ stick) unsalted butter

½ cup fresh basil, roughly chopped

½ cup heavy cream

¼ cup mascarpone cheese

3 cups baby spinach, rough chopped

½ cup finely grated Pecorino Romano

Instructions

1. Preheat the oven to 375 degrees.
2. 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.
3. 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.
4. Meanwhile in a large, high-sided saucepan, warm the olive oil over medium-high heat.
5. Add the garlic and red pepper and sauté, stirring gently, until fragrant, for 30 seconds to 1 minute.
6. Add the crushed tomatoes, salt and pepper and stir gently to combine.
7. Bring to a simmer and cook, stirring often, until slightly reduced, about 4 minutes.
8. Add the vodka and continue to simmer until it coats the back of a wooden spoon, about 7 minutes.
9. Add the butter and stir until melted.
10. Add the basil and heavy cream, stirring constantly as you add it, until fully combined and cook for an additional 3 minutes.
11. Remove from the heat, add the mascarpone and stir until melted and fully combined.
12. Fold in the spinach

Resources:

Resources: Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sin...

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