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

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: 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

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 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.
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 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

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:

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

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 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.
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:

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

1. Preheat the oven to 400 degrees
2. 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.
3. 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.
4. Once they are browned transfer them to a ceramic baking dish or large sheet pan with sides.
5. Add the peppers and onions to the pan sautéing them for 3 minutes. Then add to the sheet pan as well.
6. 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!
7. Place in the oven for 40 minutes.

Resources: Dina’s Cookbook

Prefer 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

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...

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

1. 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.
2. Preheat your oven to 350 degrees.
3. 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.
4. 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.
5. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red.
6. Pour in the wine, this will deglaze the pan, scrape up any brown bits from the bottom.
7. 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.
8. Add in your beef broth and season with the thyme, bay leaf, and a pinch of kosher salt.
9. Cover and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone.
10. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
11. Serve short ribs over sweet potatoes or mashed potatoes.

Resources:

Dina’s Cookbook

Prefer video? This episode is on YouTube!

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