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See us on Charlottesville Inside Out!

We are very excited to be featured in this season of Charlottesville Inside Out! Check us out in the teaser for this season (around the 4:40 mark) and look for our episode to air on PBS on February 22nd and 25th!

 

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The Most Simple Spaghetti & Meatballs!

Spaghetti and Meatballs

3 Ingredient Tomato Sauce & Spaghetti

Adapted from Marcella Hazan

Serves: 8 (2 oz pasta, ¼ cup sauce, 3 meatballs each)

Ingredients

1-pound whole wheat spaghetti, cooked

For the sauce:

28-ounce can whole peeled tomatoes and their juices

5 tablespoons olive oil

1 onion, peeled and cut in half

Method

  1. Combine the tomatoes, their juices, the oil and the onion halves in a saucepan.

  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 30-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.

  3. Discard the onion.

Roasted Meatballs

Ingredients

½ cup panko bread crumbs

¼ cup 1% milk

2 pounds lean ground beef

½ small onion, small dice

2 large eggs, scrambled

1 tablespoon dried oregano

1/2 teaspoon salt

1 teaspoon black pepper

Non-stick cooking spray

Method

  1. Soak the bread crumbs in the milk while you prepare the other ingredients.

  2. Put the beef into a large bowl. Add the onion, eggs, and oregano and season with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands.

  3. Form the mixture into 24 meatballs using the red ice cream scoop.

  4. Place meatballs on a parchment lined baking sheet and roast for 20 minutes, flipping halfway through.

  5. Serve with sauce and spaghetti.

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Rotisserie Chicken Enchiladas!

Rotisserie Chicken Enchiladas

Adapted from Gimme Some Oven

Ingredients:

  • ½ one rotisserie chicken, picked from the bones and shredded
  • 1 small red onion, peeled and diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 [4] ounce can diced green chiles
  • 1 [15] ounce can black beans, drained and rinsed
  • 8 large whole wheat tortillas
  • 8 oz block of cheddar cheese, shredded
  • 1 batch red enchilada sauce (or 1 can store-bought enchilada sauce)
    (optional: 1/4 cup chopped fresh cilantro)

Method:

  1. Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
  2. In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.
  3. Add shredded chicken and green chiles, and season with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
  4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
  5. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  6. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
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Wrapping up the holidays!

As the holiday season wraps up, we at PB&J want to take a moment to thank everyone who helped to make the season a little brighter for some families in the Charlottesville Area.  During our 2017 Holiday giving program, over 150 volunteers pitched in to pack bags of healthy groceries for 670 families in the Charlottesville area who are dealing with food insecurity.

Our Holiday Giving program hand delivers these bags with our area schools who connect Toy Lift families with the food. In Charlottesville public schools, more than 57% of the student population is eligible to receive Free & Reduced Meals; and in some neighborhoods, this number runs as high as 82%. We are so grateful to these volunteers for taking time out of their live to support this program to help feed our community!

A special thanks to Karyn Novakowski of Kin and Kid Photography for her beautiful images capturing the day!

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