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