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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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

Happy Thanksgiving, friends! Today’s episode is all about taking a breather in the middle of the holiday rush and finding practical ways to protect your peace. Dina shares her favorite hosting sanity-saver (yes—scheduling a shower!), plus why taking a break after the big meal is not only allowed but encouraged. This week’s featured recipe is a fun way to use up leftovers—Crispy Stuffing Bites with cranberry dipping sauce—and she shares more creative ideas like turkey shepherd’s pie, charcuterie paninis, and even pumpkin pie smoothies!

Dina also digs into the pressure of Black Friday, overcommitting, comparison, and the way chasing the “perfect” moment can steal our joy. With honesty and encouragement, she reminds us to notice the small moments of joy God reveals—even in the messy, imperfect parts of the weekend.

This week in the kitchen:

• Order pizza, Chinese, or take out of any kind! Give it a REST
• Leftovers are also a great idea! Some ideas:
• Use the charcuterie board leftovers for a great grilled cheese or panini
• Leftover mashed potatoes and turkey can turn into shepherd’s pie!
• Combine the middle of pumpkin pie with some vanilla yogurt, almond milk, and some ice for a smoothie (I promise it’s a good idea)

Featured Recipe: https://www.dishitgirl.com/recipes/crispy-stuffing-bites

Prep Time: 10min

Cook time: 2-3 minutes Makes about 18

Ingredients

2 cups of leftover stuffing

1 egg

3 tbsp grated parmesan cheese

1/4 cup shredded mozzarella

2 tsp orange zest

1/2 tsp chopped fresh rosemary

1/2 tsp fresh thyme

1 cup panko bread crumbs

½ cup olive oil

Instructions

1. Add one egg to a large bowl, beat it. Add the leftover stuffing, cheeses, rosemary, and orange zest. Gently mix until we’ll combined.

2. Form balls with the stuffing mixture , about one inch in diameter. I used a small ice cream scoop to help me, about a tablespoon and half of the mixture

3. In a sauté pan with high sides or a Dutch oven, heat the olive oil.

4. Dredge the stuffing balls in the breadcrumbs until coated all the way around.

5. Fry each ball until golden brown, about 2-3 minutes. Let drain on a paper towel, serve with dipping sauce below!

Sauce:

Whisk together 1/4 cup mayo, 3 tbsp cranberry sauce, and dash of chipotle (or hot sauce).

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