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

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

Between conferences and holiday breaks, November’s school schedule is all over the place — and it’s totally normal to feel thrown off by it. This is our last episode before Thanksgiving, and I’m sharing one more recipe for your holiday table:

Pretzel Bread Stuffing — a fun, cozy twist on the classic stuffing, and honestly one of my favorite sides ever.

As fall sports come to an end, I had a moment on the sidelines watching my daughter play that really hit me. After an amazing goal attempt, she was suddenly taken out of the game, and it made me think about how often we feel “sidelined” in life.

Sometimes we feel like we’re right at the edge of a breakthrough — and then everything pauses. We assume it’s punishment or a setback, but what if it’s really pacing, preparation, or protection from a God who sees the whole field?

This week in the kitchen:

• Flounder Milanese from my cookbook (Siena’s favorite way to eat fish!)

• Farro bowls with roasted veggies

• A Greek-inspired night with cucumber salad, kalamata olives, pita, chickpea fritters, gyro meat, and all the toppings.

Featured Recipe: https://www.dishitgirl.com/recipes/pretzel-bread-sausage-stuffing

Prep Time: 10min

Cook time:1 hr 40 min

Serves 6-8

Ingredients

5 cups pretzel bread, cubed (4 store bought pretzel rolls)

2 sweet Italian sausages, removed from casing

1 tbsp olive oil

1 cup carrots, diced

½ cup yellow onion, diced

¼ cup white wine

1 cup chicken broth (low sodium)

½ tbsp. Worcestershire sauce

1 tbsp whole grain mustard

½ tbsp maple syrup

1 tsp dried thyme

Kosher salt

pepper

1 egg, beaten

2 tbsp unsalted butter (divided)

¾ cup cheddar cheese, grated

Instructions

1.  Preheat oven to 250 degrees. Arrange pretzel bread cubes in one even layer on a large baking sheet. Bake for about 45 minutes until the bread is dry, like a large crouton.

2. Pull from the oven and place pretzel bread in large mixing bowl, set aside.

3. In a large skillet add some olive oil over medium heat. Saute the sausage, breaking up the meat, until it browns. Remove from pan with a slotted spoon and set aside.

4.  Add the diced carrots and onion to the pan and sauté until the carrots become soft.

5.     After about 5 minutes, add in the white wine, scraping up any brown bits from the pan.

6.     Let the white winner simmer for about 2-3 minutes, until reduced a bit. Then add in your chicken broth and bring to a simmer.

7.     Whisk in the Worcestershire sauce, whole grain mustard, maple syrup, thyme, salt and pepper. Let it simmer together for another minute. Turn off heat.

8.     In the large mixing bowl with the pretzel bread, add the beaten egg and gently toss. Then add ¾ cup of your carrot and onion mixture to the bowl a little at a time. Gently tossing the bread cubes until absorbed.

9.     Add in the sausage and toss gently again. Let it sit for about 15 minutes, if the mixture seems dry add another ¼ cup of the carrot and onion mixture over top, mix again.

10.  Butter a 9x12 baking pan or a ceramic baking pan. Place the stuffing mixture in the pan. Top with grated cheddar cheese if desired. Distribute over the top of the pan 2 the tablespoons worth of unsalted butter (divided)

11.  Cover loosely with aluminum foil and bake for 20 minutes at 375°F. Remove the foil, rotate the dish, and reduce oven temp to 350°F. Bake for another 20 minutes until deeply golden brown and crisp on top.

12.  If it seems dry, pour ¼ cup chicken stock over top and bake for another 5-8 minutes.

13.  Let rest for 10 mins before serving.

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

This week on the DishItGirl podcast, Dina is serving up comfort — both in the kitchen and in the heart. With back-to-back holidays and endless gatherings, it can feel like the foodie Olympics, but she reminds us that showing up matters more than showing off. Whether you’re bringing mac and cheese, popcorn, or just your helping hands, what counts is connection.

Dina also opens up about learning to “sort through the garbage” — shifting her focus from what’s missing to what God has already done. Through stories of faith, healing, and perspective, she shares how gratitude isn’t about ignoring the hard things,but about seeing God’s goodness even in them. Posing the question, what if we change the way we think about “gratefulness”? Is it possible that the key is shifting towards being grateful for who God is, rather than focusing on the tangible blessings all the time?

Tune in for cozy recipes like her creamy mac and cheese, butternut squash soup, and pumpkin chocolate chip cookies — and leave with a full belly and a grateful heart.

This Week in The Kitchen:

1. Butternut Squash Soup

2. Pumpkin Chocolate Chip cookies

Feature Recipe:

The Ultimate Mac and Cheese: https://www.dishitgirl.com/recipes/hot-honey-macaroni-cheese

Ingredients

8 tbsp unsalted butter (divided)

1/2 cup flour

5 cups whole milk

2 tsp kosher salt

1/4 tsp black pepper

1/4 cup hot honey

2 1/2 cups cheddar cheese

2 cups gruyere cheese

1/2 cup Parmesan cheese

1 lb elbow macaroni cooked until al dente (about 7-8 min)

½ cup panko

2 tbsp coarsely chopped parsley

1 tbsp coarsely chopped rosemary

1 tbsp coarsely chopped thyme

1 tsp kosher salt

½ tsp pepper

Instructions

1. Preheat the oven to 375 degrees
2. Butter a large casserole dish, set aside. Heat the milk in a small saucepan over medium heat.
3. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
4. Melt 6 tablespoons of butter in Dutch oven or a large pot. Once the butter is melted, whisk in the flour. Stir the flour for one minute.
5. Slowly pour the hot milk into the flour mixture, whisking constantly until it becomes thick.
6. Turn off the heat. Whisk in the honey, salt, and pepper until incorporated.
7. Then add in the cheddar and Parmesan, stirring until smooth.
8. Add in the pasta to the cheese sauce, gently stirring until well coated.
9. Add mixture to the greased baking dish. Cover with foil and place in the oven for 20 minutes.
10. Meanwhile, add the breadcrumbs, herbs, salt, and pepper to a bowl and stir together until well combined.
11. After twenty minutes, uncover, distribute the breadcrumb mixture evenly over top. Then drizzle over remaining 2 tablespoons of melted butter. Place back in the oven to bake for another 8-10 minutes until starts to bubble and become brown.

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

Welcome to another episode of the DishItGirl Podcast! Dina kicks off November by diving into everyone’s favorite part of the holiday meal—side dishes. First up: Twice Baked Sweet Potatoes with smoky paprika, maple syrup, and gruyere cheese—an elevated remix to the classic casserole. Dina also shares what’s been happening in her kitchen lately, from her cozy Pumpkin Pasta with dried sage and sherry, to her Fall French Onion Chicken, and even her go-to “Kick Sick” ginger tea that’s been on repeat in her home.

As we head into the holiday season, Dina reflects on that all-too-familiar sense of overwhelm—the feeling of running full speed into another busy stretch of life. She opens up about Drawing from Proverbs 21, Dina reminds listeners that while we often think we know what’s right, God ultimately weighs the heart. She unpacks what it means to serve with the right intentions and not out of guilt or obligation. Dina also shares practical ways to ease the overwhelm this season.

This Week in The Kitchen

1. “Kick the Sick” Tea

2. Fall French Onion Chicken

3. Pumpkin Pasta

Feature Recipe: Twice Baked Sweet Potatoes: https://www.dishitgirl.com/recipes/twice-baked-sweet-potatoes

Ingredients

4 large sweet potatoes

2 pieces of bacon, cooked and roughly chopped

¼ cup sour cream

1 tbsp maple syrup

2 tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 cup shredded smoked gouda cheese

2 tbsp chopped fresh chives

Instructions

1. Heat oven to 400 degrees F. Line a baking sheet with foil. Poke sweet potatoes all over with a fork, then place on prepared baking sheet. Bake sweet potatoes 1 hour until soft and baked through. Set aside until cool enough to handle. Alternatively, you can use the microwave to bake the potatoes until soft. Depending on the size this could take up to 20 minutes.
2. Cut cooled sweet potatoes in half lengthwise, then use a spoon to scoop out pulp, leaving a 1/4-inch wall. Transfer pulp to a large bowl, and return sweet potato shells to baking sheet.
3. Add the pulp to a large bowl along with the sour cream, maple syrup, smoked paprika, salt, and pepper. Mix together until well combined.
4. Spoon mixture into the sweet potato shells, filling each shell to the top. Then top with shredded cheese. Bake at 400 degrees F 5 to 10 minutes until cheese is melted. T
5. Once removed from the oven top with crumbled bacon and chopped chives.

Resources:

Dina’s Cookbook

Pumpkin Pasta recipe

Prefer video? This episode is on YouTube!

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

As October winds down, Dina’s in the kitchen tackling the post-Halloween candy avalanche and turning it into something sweet and smart! This week, she shares creative ways to use leftover candy, including a Yogurt Bark and Granola. Plus she’s stirring up a cozy Loaded Sweet Potato Soup and testing a new Mac & Cheese recipe for the holiday season.

But beyond the recipes, this episode takes a powerful spiritual turn. Dina opens up about walking through her own “valley moments,” times when faith feels dry and God seems quiet. Through Ezekiel 37 and 40, she reminds us that God is always working toward restoration, even when we only see rubble. The invitation this week: give God your “dry bones” and ask Him to breathe new life into them.

This Week in the Kitchen:

1. Loaded Sweet Potato Soup
2. Mac and Cheese

Recipe of the Week:

Leftover Candy Yogurt Bark

2 cups vanilla Greek yogurt

1 tbsp maple syrup

1 tsp cinnamon

20 mini candy bars, roughly chopped

8-10 gummy fish

¼ cup candy corn (optional)

Edible eyes (optional)

1. Line a rimmed baking quarter sheet with wax or parchment paper.
2. In a medium size bowl add the yogurt, maple syrup and cinnamon mix gently until well combined
3. Pour the yogurt into the baking sheet and spread evenly on the prepared baking sheet so that it fills the shape.
4. Top with the chopped candy bars, decorate with edible eyes or a couple of gummy fish if desired.
5. Place in the freezer until the yogurt is firm, about 4 hours.
6. Cut into 12-15 pieces, and enjoy cold.

Resources:

Dina’s Cookbook

Dina’s website, recipe for loaded sweet potato soup

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, Dina’s leaning on the comfort of good old faithfuls: chicken cutlets, pizza night, and a batch of Baked Honey Mustard Turkey Sliders inspired by a long-lost favorite. But in between bites, she opens up about the “broken record” moments in life—those thought patterns that keep us stuck. Through a moving song and a reminder from Deuteronomy 31, Dina shares how to trade fear for faith and trust that God’s already gone before you.

This Week in the Kitchen:

1.Chicken Cutlets

2. Pizza Night with Easy Marinara Sauce

3. Baked Honey Mustard Turkey Sliders (This Week’s Featured Recipe)

Recipe of the Week: https://www.dishitgirl.com/recipes/turkey-swiss-honey-mustard-sliders

Baked Turkey and Honey Mustard Sliders

Serves: 3-4

Prep Time: 7 minutes

Cook Time: 20-25 minutes

Honey Mustard Sauce

¾ cup melted butter

1 ½ tablespoons Dijon mustard

½ cup mayo

¼ cup honey

2 tbsp apple cider vinegar

1 tsp onion powder

½ tsp cayenne pepper 1

tsp kosher salt

½ tsp pepper

4 Pretzel Bun sliders cut in half

4 slices swiss cheese

6 slices turkey breast

Instructions

1. Preheat oven 350 degrees.
2. Whisk together all ingredients for the honey mustard sauce
3. Place the bottom half of the buns in a buttered baking dish.
4. Assemble the sandwiches by layering the swiss cheese and the turkey on one half of the bread. Then place the tops of the buns over top of the swiss and turkey.
5. Pour the honey mustard sauce over the top of the baking dish.
6. Place in the oven for 20-25 minutes

Resources:

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

Prefer video? This episode is on YouTube!

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