In this episode, host Dina Deleasa Gonsar continues her spring–summer “How-To” series by welcoming internationally recognized food-preservation expert Diane Devereaux, also known as The Canning Diva. With over 30 years of experience, Diane is an author, TV presenter, instructor, and mom of two who has dedicated her life to empowering others to garden, preserve, and cook sustainably.

Dina and Diane dive into why food preservation and gardening have surged in popularity—especially as more people become curious about the food supply chain and how to take control of what they eat. Diane shares her philosophy that even as an expert, she remains a lifelong learner. That truth, she says, should encourage beginners who often feel overwhelmed or unsure of where to start.

Before getting into the heart of her new book, From Seed to Table: A Comprehensive Guide to Gardening, Preserving, and Cooking for Sustainable Living. This episode sets the tone for a season of practical, confidence-building conversations about growing food, preserving harvests, and creating a more sustainable, intentional kitchen.

This week in the kitchen:

Featured recipe: Quick Pickled Vegetables

ingredients

• 1/2 cup white vinegar
• 1/4 cup red wine vinegar
• 1 garlic clove smashed
• 2 tsp sugar
• 1 tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 2 sprigs of dill or 1 tsp dried dill
• 1 carrot, peeled and sliced
• 1/2 cup kirby cucumbers, sliced
• 1 cup shredded cabbage
• 1/2 cup radishes, sliced

instructions

1. In a medium size saucepan add the vinegars, salt, peppercorns, mustard seed, garlic clove, and sugar. Bring to a boil, dissolving the salt and sugar. Stirring every so often. About 5 minutes. Turn off the heat once the sugar is dissolved and let it rest for 2 minutes.
2. Add the vegetables to a heatproof bowl. Then pour the brine over the vegetables and toss. Let the vegetables and brine cool before add them to the jar(s)
3. After they have cooled, add the vegetables and the brine to the jar and put the lid on tightly. Store in the fridge for up to a week.

RECIPE NOTES: Make sure you prep the jars you are using. Clean them out with warm soapy water. Then let them air dry. It is best to use wide mouth pint jars. I also use a mandoline to uniformly slice the vegetables.

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

Dina’s Web Site: https://www.dishitgirl.com/recipes/quick-pickled-vegetables?rq=pickle

From Seed to Table Book: https://www.hungry4home.com/shop2/p/hungry-for-home-a-year-together-at-hillside-farm

Connect with Dinae: https://canningdiva.com/contact/meet-the-diva/

Diane’s Instagram: @canningdiva

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, 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 — Ruth’s 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 Joe’s 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.

Ruth’s 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

2½ cups brown sugar

1½ teaspoons salt

1½ 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: Dina’s 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/

Ruth’s Instagram: @hungryforhome

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 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 week’s 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

• 1¼ cups unbleached all-purpose flour
• ½ tbsp sugar
• 1 teaspoon kosher salt
• 1/2 cup cold unsalted butter, cubed
• 1¼ 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

Instructions for 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: Dina’s 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/

Tasha’s Instagram: @tistashcalvert

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 friend Ashlee Gadd , writer, photographer, and founder of Coffee and Crumbs. In this episode, they talk about her new book, You’re in Good Company. We talk about Ashlee’s 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 You’re in Good Company

Bougie Popcorn

Ingredients

• 1 tbsp olive oil
• ½ cup popcorn kernels
• 2 tbsp butter
• 1 tbsp truffle oil
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ 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: Dina’s Cookbook: https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

You’re 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 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