Who doesn’t love food? (We know you’re wondering what’s for dinner tonight.) And if you’re anything like us, you’re always looking for the newest and yummiest food blog to follow.

Our latest obsession? Dina Deleasa-Gonsar’s Dish It Up. In case you didn’t know, she’s the sister of Danielle Jonas (yes, Kevin Jonas’ lovely wife) and you might have seen her on an episode or two of Married to Jonas.

With everything from Icelandic Lamb Soup to Truffled Mac & Cheese, Dina’s blog has something for every kind of food lover.

The gorgeous food connoisseur was kind enough to share some delish recipes with us, so check them out below and eat up!

1LimeChicken-DishitGirlLime Chicken with Avocado Olive Salsa

Ingredients (serves four)
3/4 cup lime juice (freshly squeezed is best!)
1/3 cup red wine
2 tablespoons olive oil
1/2 cup cilantro chopped
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 1/2 pounds boneless skinless chicken breast

Avocado Olive Salsa:
1/4 cup cilantro chopped
2 tablespoons red onion chopped
1 avocado chopped
1/2 cup Kalamata olives, pitted and chopped
1/2 cup Cotija cheese, crumbled or chopped
1 teaspoon pepper

1. Whisk together all the ingredients for the marinade. Pour over chicken in a glass Pyrex or bowl. Cover and chill for up to 30 minutes in the refrigerator. If you can, marinade it overnight.
2. Preheat a grill or a grill pan. Take the chicken out of the refrigerator. Prep the grill pan or grill by soaking a paper towel in a little bit of olive oil and using tongs, wiping it over the grates or pan.
3. Grill the chicken a few minutes on each side brushing it with the marinade when you turn it. You know the chicken is ready when you start to see grill marks or it is golden brown.

1. In a bowl, combine the cilantro, red onion, olives, and cheese. Then fold in the avocado and season with pepper.
2. Top the grilled chicken with the salsa. Spanish rice is the perfect touch!

1ChickpeaTomGoatCheese-DishItGirlChickpea, Tomato, & Goat Cheese Couscous

1 cup couscous
1 cup chicken broth
1/4 cup water
1 tablespoon olive oil
1 teaspoon salt
1/3 cup lemon juice

Chickpeas and tomatoes:
1 tablespoon olive oil
1 1/2 tablespoon garlic, minced
1 cup chickpeas (canned ones can be used, just drain them!)
1 1/2 cup cherry tomatoes, halved
1/2 tablespoon rosemary (fresh), chopped
1/4 cup goat cheese, crumbled
1/2 tablespoon lemon zest
1 teaspoon salt
1 teaspoon pepper

1. You may cook the couscous according to the packaged directions. You could also combine the chicken stock, olive oil, and water in a pot bringing it to a boil. Once it is boiling add in the couscous and stir. Then, put a lid on it and remove it from the heat. Let it stand for at least five minutes.
2. When you are done making the chickpea and tomato mixture, you can transfer and “fluff” the couscous with a fork. Then, transfer it to a larger bowl. Squeeze half of a lemon over the couscous, add a tablespoon of olive oil, and toss.

Chickpea and tomato mixture:
1. In a sauté pan, heat one tablespoon of olive oil on a medium heat. Then, add the minced garlic and sauté until it starts to brown in about three minutes.
2. Then, add the cherry tomatoes and let them simmer on the heat for about 10 minutes. You should see them start to blister or breakdown slightly. After 10 minutes, add in your chickpeas, rosemary, salt, pepper, and lemon zest. Stir and let it sit for another 10 minutes.
3. With the back of a spoon, press down over the chickpeas and tomatoes. You don’t want to pulverize them! Just mush them slightly!
4. Pour the mixture over the couscous. Mix to incorporate the tomatoes and chickpeas into the couscous. Add the goat cheese to the top and serve!

xx, The FabFitFun Team