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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Fresh Strawberry-Vanilla Bean Sundae Topping

While we’re still trying to fight off winter, spring has already sprung in some of our sunshine states like Florida and California. When I you start to see fragrant strawberries from these states popping up in your stores, you know that warmer days are right around the corner. At least, that’s what I’ve been trying to tell myself…

There are few things better in life than a perfectly red, ripe strawberry. When I buy them, I can always be counted upon to eat at least half of the clamshell package on the way home. So I’ve learned my lesson and usually buy two, just to be on the safe side. As much as I love to eat them “as-is”, it’s so much fun to cook and bake with them in the kitchen!

Cake. Cupcakes. Ice Cream. Vodka. Margaritas. Salad. Salsa. Syrup. You name it – I’ve made it! But one thing that was conspicuously missing was a good homemade strawberry sauce. Which, oddly is probably the easiest of all of those things to make. Fresh strawberries cooked down with a bit of sugar and a vanilla bean. Heaven over a bowl of yogurt and granola in the morning, or a scoop of vanilla ice cream in the evening…

Look for berries that are a deep red in color, but most importantly – smell them! Good strawberries are extremely fragrant. That’s usually my rule of thumb for most fruits, actually – the better it smells the better it’ll taste. So, keep your sniffer in mind the next time you’re in the produce aisle!

Homemade Marshmallows

I know, I know – I’ve been another couple of months MIA. I feel like it’s been one sickness after another around here since the New Year, and I’ve just been in kind of a funk as far as cooking in the kitchen is concerned. Sticking to my old stand-by’s…and not trying anything new or out of my comfort zone. I’m doing my best to “shake it off” though, and crossing out something on your “want to make from scratch” bucket-list is always a great place to start!

Marshmallows were at the top of that list for me. With as often as we make s’mores around here, a big fluffy homemade marshmallow would be just the ticket to elevate them to the next level. You can control the thickness and shape, and you know precisely what is going into them…something that’s not so easily accomplished with the store bought variety. Not to mention the fun you could have experimenting with flavors and colors!

A stand mixer is pretty much required, as it requires quite a bit of time whisking the mixture to the perfect cloud-like consistency. It’s minimal hands on work – heating up the sugar syrup and blooming the gelatin. Then it gets a spin in the mixer, and a good amount of cooling time before cutting and enjoying. Which, is of course always the hardest part.

They turn out perfect every time, and are a delightful little gift packaged up in a pretty cellophane bag. They also hold up really well to a good roasting, they’re more substantial then your average marshmallow – which tend to just want to slough off the stick. And, they keep for three weeks! Not like they ever last that long around here.

Source: adapted from King Arthur Flour and Alton Brown

Raspberry Shortbread Bars

These bars. These bars! Now, I know that I say that every recipe that I share is wonderful…which, they are. I don’t share anything that we didn’t like with you guys. That being said, these bars are seriously one of the best things I’ve baked in my kitchen. Don’t wait to make them!

A thick, soft bed of shortbread topped with raspberry jam and a crumble topping made with of a bit of reserved shortbread, granola, and a generous dose of nuts. Takes all of 10 minutes to put together, how easy is that? Like you can expect anything less from Queen Ina.

There’s a backstory to these bars, though. Sea Star Cafe, my favorite local spot for lunch or a quick bite here on Chincoteague recently closed for the season. They make a bar that is very similar to this, in both a raspberry and apricot variety. And they’re addictingly delicious! I became a regular visitor…like, verging on the edge of daily, just to get these bars when they had them available.  Since they close for a few months in the off-season, I had to find another source…

I’m an accomplished baker, I should be able to make a decent crumble bar, right? I’d tried a couple in the past, but they were lackluster attempts. This one is it!

I know I’ll be baking these once a week for a while, just to try different varieties of jam. They slice beautifully and keep for a few days too, making them great candidates for cookie trays or gifting!

Source: adapted from Barefoot Contessa Foolproof by Ina Garten, inspired by Sea Star Cafe.