Salisbury Steak Meatballs
I’m such a sucker for any form of comfort food. I’ve been feeling a little gypped this winter, as it’s been unseasonably warm for most of the season. But, I haven’t let it stop me from enjoying a few of my favorites.

One dish I loved growing up was noodles and gravy. It was so easy, so filling, so comforting. Growing up, I stayed with an elderly couple before and after school in the afternoons until my parents got off work. It was something they’d often make for a quick meal, and I remember them always using No Yolks® noodles.

So when the brand reached out to me about creating a comfort food recipe to share with my readers using their noodles – my mind immediately flashed back to that childhood favorite. But, I wanted to elevate it a little bit to create a more grown-up version…

Salisbury steak has always been a favorite in our home, so that flavor combination rolled up into a delectable meatball, and served over a bed of perfectly cooked and firm egg noodles? It’s absolute heaven. The beefy flavor from the mushrooms and the savory flavor of the sautéed onions is perfection. And, the meatballs stay incredibly moist simmering in the sauce. It’s everything I loved and remembered about the meal in my childhood, only incredibly better!

A key component of the dish that shouldn’t be overlooked is a good, quality noodle. No Yolks has always been the gold standard in my kitchen.  They always retain their firm texture and shape, even in something like a soup. That is something that’s hard to come by in an egg noodle! Not to mention the fact that they are low in fat and have zero cholesterol.  What more could a girl ask for?

For more comforting recipes using noodles, visit No Yolks® for some delicious ideas.

What was one of your favorite comfort foods growing up? Leave a comment with the answer to win a $100 Visa gift card!

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Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Souce: adapted from The Noble Pig

Soprano's Sunday Gravy

I’ve talked before about my love of all things mafioso. While I was always a fan of the classics like Goodfellas and The Godfather trilogy, it was really The Sopranos that really cemented that love. One of my favorite cookbooks is The Sopranos Family Cookbook. Every single recipe I’ve tried from it has been wonderful. The first one that I ever made from it’s pages is this recipe for Sunday gravy…

Italians call a meaty sauce that’s been simmered all day a “gravy”. This one is made with the addition of country pork ribs, sausage, and veal – which I leave out (I just can’t get past the baby cow thing). Now, if you’ve never added pork to your red sauce – with all due respect, but you’ve sorely been missing out. It adds such a wonderful richness and complexity that is unparalleled. Sausage is great, but the pork ribs are really where it’s at.

It’s wonderful simply tossed with pasta, or if you want to doll it up even more you can add mozzarella cheese and mini-meatballs to make Ziti al Forno. No matter what you do with it, you can’t go wrong with this sauce. It’s really a staple. Do yourself a favor and make it soon, you won’t regret it! Bada-bing.

Source: adapted from The Sopranos Family Cookbook

Beef Stew

The chapter we call winter is finally coming to a close. And while I’m super excited to welcome spring, I’ll definitely miss those warm stick-to-your-rib meals that we get to enjoy during those cold months. One of my favorites is this hearty beef stew. It’s a recipe from America’s Test Kitchen that I’ve been making for close to 10 years now, and for good reason – because it’s absolutely delicious.

I love taking a tough cut of beef like a chuck roast and turning it into the tender chunks that melt in your mouth. The addition of red wine to the stew adds such wonderful richness and depth of flavor, and really compliments and brings out all the wonderful flavors in the beef. Red potatoes, carrots, and peas also come to the party for a dip in the tub. Troublemakers.

It makes a large pot full that is plenty for supper one evening, and then enough leftovers for several lunches worth. And like with all stews and soups, it just gets better as time progresses. It also freezes wonderfully for an easy meal when you don’t feel like cooking. Definitely one of our favorites!

SOURCE: The New Best Recipe by America’s Test Kitchen