The “Tops” Pimento Cheese


Have you ever tasted something that was definitely NOT filled with delicious goodness? If you have, you know it, and once a negative food memory gets going in your subconscious self it is very difficult to change… such is my experience with pimento cheese. I remember seeing it tucked into the door of the fridge… sickly orange looking paste with red dots in an unsavory plastic container… My Momma loved it, and would often urge me to try it… it only took me once to be done with that stuff for life. She made little sandwiches with it or smeared it on crackers. At school, our little celery sticks would rotate from being filled with peanut butter… or this concoction… I always passed when it was pimento cheese in the celery stick day! Imagine my surprise then in 2011 when I was catering a wedding and the bride was adamant that we serve pimento cheese. I was just as adamant back to her, explaining that I don’t make pimento cheese. She suggested that I simply buy some. For a very brief moment I rolled her idea over in my mind… but for me that was, and is, out of the question, because at large events like that my name and the Kairos name are on display. I wanted my brand to be associated with delicious goodness, not washed-out un-delicious badness, so there was a dilemma.

She didn’t back down so I reluctantly agreed to come up with my own recipe. After messing around with it a little bit, I played on an idea I already use for cheese spreads at weddings. I don’t like doing the usual cheese-and-crackers thing because for me it’s very boring and doesn’t have that special Kairos touch. I perfected a recipe, and I tried it first on a burger, which is hands-down the best burger I’ve ever eaten! It’s also awesome on grilled cheese sandwiches, quesadillas, by itself with crackers, or as a sandwich spread. I’ve even rolled it in flour and fried it! The results of this recipe are an absolute epic delight to the taste buds. I hope you enjoy it as much as I have! 

1/2 cup diced pimentos

1 8 oz. block cream cheese

1 cup mayo

1 cup sour cream

2 cups shredded sharp cheddar cheese

1/2 Cup shaved parmesan cheese

2 Tablespoons green onions

2 Tablespoons chopped fresh cilantro

1/2 teaspoon Delicious Goodness Seasoning (or dry ranch mix)

Sea Salt

Freshly Cracked White Pepper

Pinch of Cayenne Pepper

Use a double boiler or put a metal mixing bowl over a pot of boiling water. Heat cream cheese until it’s smooth, and easy to spin with a whisk. Add in Mayo, Sour Cream, D.G. Seasoning, Sea Salt, and White Pepper and whip until incorporated and smooth. Using a spatula or large spoon, fold in Cheddar, Parmesan, and pimentos. Fold in just until it is mixed up well. Don’t Over-mix. Fold in Cilantro and green onions. Cover and refrigerate four hours or overnight.

*For a spicy variation add 1/2 cup chopped fresh jalapenos.

Use pimento cheese for grilled cheese, with crackers as an appetizer, or use it to take a burger or a sandwich to a new level! (The Kairos Pimento Cheeseburger has become one of our best sellers!)

James K Jones








Potato, Ham, & Cheese Soup


Potato, Ham, & Cheese Soup

Recipe courtesy of James K Jones 

For the ingredients:

3 pounds gold potatoes, cut in small chunks

1 pound of cooked ham, diced

½ pound sharp cheddar, grated

4 cups Milk

1 cup Heavy Cream

1 cup Sour Cream

1 tablespoon Delicious Goodness Seasoning (or Dry Ranch Dressing Mix)

Sea salt (to taste)

Freshly Ground White Pepper (to taste)

Fresh Black Pepper (to taste)

For the preparing:

A Stovetop

A heavy Soup Pot

A wooden spoon

A heavy Whisk or Potato Masher

In your Soup Pot add milk, sea salt, and potatoes. Bring to a boil and then lower to a simmer until potatoes are tender, usually about 15 minutes. Most of the milk will evaporate, but don’t worry, the potatoes will be strong ☺ Remove from heat, and smash potatoes with a heavy whisk or a potato masher. Stir in ham, sour cream, heavy cream, dry ranch mix, sea salt, black pepper, and white pepper. Return to heat and simmer, stirring occasionally, until the soup is the consistency that you want. If you like it thicker let it cook down longer. If you like it thinner it won’t take as long. Stir in cheddar just before serving. Refrigerate for up to 7 days. I love this recipe because it is simple, and yet it is packed full of #deliciousgoodness! To reheat just add a little more milk or cream. I hope you enjoy this recipe!

James K Jones

The Delicious Goodness Files


The easiest Chicken Parmesan ever.


A few weeks ago I had a minor surgical procedure. The recovery time was supposed to be short and sweet, but it ended up being more than we anticipated. Around the Jones house, I am the man when it comes to dinner time. Its not that my beautiful wife can’t cook, she is very good at it, but having a new baby girl in our home makes it hard for her. And also for me making dinner for her has become something really special for me because of the way she brags on me. “That’s MY husband!” … “Baby this is SO good!” … “I hit the Husband jackpot!” … etc.

Needless to say, her words make me feel real significant, so it is an honor and a privilege for me to do dinner. This recipe though, is for all the men out there that have no idea how to cook. During my recovery process I came up with a simple recipe that almost anyone can do. My wife was craving Chicken Parmesan, and I was tired and loopy from the pain meds, and not wanting to make a recipe that is generally lengthy and messy, I hit the jackpot. I hope you will enjoy making this for your significant others. Oh, and did I mention that it was absolutely filled with Delicious Goodness?

Quick Chicken Parmesan


One container of spaghetti sauce
(I used Prego)
I package shredded mozzarella cheese
1 container shaved parmesan cheese
1 package angel hair pasta
Dry Ranch mix

Stop by Chick-Fil-A on the way home and grab two “4-count” packages of chicken strips

For the preparing:

One pot of boiling water
One casserole dish (9×12)
One Colander or straining mechanism
One wooden spoon
Aluminum Foil
Butter or Olive Oil
Oven preheated to 375

Add a little olive oil and sea salt to your water.

Break angel hair pasta in half and add to boiling water.

Stir it every few minutes to keep it from sticking together. When the pasta is “al-dente” (cooked through but still a little firm) pour it through the colander or strainer. Shake it up to drain off excess water.

Add butter or olive oil until it’s good and greasy, basically easy to move around. Transfer pasta into casserole dish.

Pour half the spaghetti sauce over pasta and stir until mixed up well.

Place chicken strips over the pasta.

Pour the remaining spaghetti sauce over chicken strips.

Season with salt, pepper, and dry ranch mix.

Top the chicken with mozzarella and parmesan cheeses.

Cover with aluminum foil, and make for 45 minutes.

Uncover, and enjoy.

Serve this with a salad and bread sticks.

She will think you are her hero.

Delicious Goodness does not have to be complicated.

I hope all you fellas enjoy this recipe!

James K Jones


Watermelon-Tomato Salad


I first saw this recipe on the cover of a popular magazine. I don’t read a lot of magazines, but this day I was visiting with a friend and had several hours to sit, and the recipe caught my eye. It sounded interesting, but after making it, it just wasn’t filled with delicious goodness. I try recipes like this all the time, and generally if I don’t like the recipe on the first try I never go back to it. This one intrigued me though. I loved the ingredients, and I loved the idea of doing something unique and different. So I did what I always do, and I put my own spin on it. The results were fantastic, my customers loved it, and it even found a spot on the front page of the food section in the Birmingham News. It is especially fantastic for your 4th of July table because it adds something different. Feel free to use different kinds of tomatoes, especially those that are homegrown because they taste like liquid sunshine when you eat them. I hope you guys enjoy this recipe.

James K Jones

Watermelon – Tomato Salad
Recipe courtesy of James K Jones from Kairos Katering

4 cups seeded watermelon, cut into cubes

1 cup fresh grape tomatoes, sliced in half

1 cup fresh roma tomatoes, diced

1 cup fresh cherry tomatoes, sliced

1 sweet yellow bell pepper, diced

1 red onion, sliced into thin wedges

1 sweet white onion, sliced into thin wedges

1 sprig fresh basil, chopped

1 sprig fresh cilantro, chopped

3 green onions, sliced (green and white parts)

1 cup red wine vinegar

¼ cup extra virgin olive oil

3 teaspoons sugar

Sea Salt (to taste)

Cracked Black Pepper (to taste)

1 teaspoon Delicious Goodness Seasoning (or dry ranch mix)

Whisk red wine vinegar, extra virgin olive oil, sugar, D.G. seasoning, sea salt & pepper in a small bowl until sugar is dissolved. In a separate bowl, gently combine watermelon, tomatoes, onions, bell pepper, cilantro, green onion, & basil. Pour the vinegar mixture over the watermelon and tomato mixture, and gently combine, taking care not to squish up the tomatoes & watermelon. Refrigerate for four hours or overnight.

This side dish works great for Picnics and Summer Meals!

I hope you guys enjoy this recipe!


From The Delicious Goodness Files: Cobblers


This book is dedicated to my beautiful daughter, Lula Mae Jones. Your life will be a tremendous blessing to the world, primarily to your Momma and Daddy.


Many daughters have done virtuously, nobly, and well [with the strength of character that is steadfast in goodness], but you excel them all. Charm and grace are deceptive, and beauty is vain [because it is not lasting], but a woman who reverently and worshipfully fears the Lord, she shall be praised! Proverbs 31:29-30 (The Amplified Bible)


What is Delicious Goodness? I love to use the term, and it’s my favorite hash-tag on social media (#deliciousgoodness) but have you ever wondered what it is, really? A cutesy little name? A clever marketing gimmick? Nope. I guess that it can be all those things, but for me it started at a young age. My Mother was the youngest of five children, and never learned her way around the kitchen. Meals at our house consisted mainly of boxed dinners, sandwiches for lunch, and cereal or pop tarts for breakfast. But when I went to my Granny’s house it was altogether a different story. There was one thing that defined Sara Mae Jones above all others, and that was her ability to cook. And when I say cook I don’t mean that she just threw supper together. No sir, my Granny had the ability to wow us at every meal, every time. I learned early that she was doing something in her kitchen that was different from other kitchens, and I wanted in on the secret. She took care of me a lot while my parents were working, and by default I spent much of my time with her in her kitchen. She even said that, as a baby, she kept me sitting on the counter, playing with dough, because she was afraid I would fall or “get into something” as I was prone to doing. My earliest memories are of spending time with her in the kitchen, but more importantly, it was what she was putting out of her kitchen. Delicious Goodness.

Her style was definitely Southern, but she traded and asked for recipes everywhere she went. It did not matter when or where. I inherited the thousands that she collected over her eighty-seven years on this earth, and they are written on everything from dry-cleaning receipts to paper bags to the backs of cancelled checks. Granny was a true artist, and she spent her life honing the craft of Delicious Goodness. I am so grateful for her influence on my life and the way that she inspired me to learn more about cooking “that good stuff that we made the other day that tasted so good” (this was her favorite quote from a five year old James K Jones) For me, Delicious Goodness is defined as that sustenance that lights up your taste buds and wants you to come have some more. It’s comfort food, but not always. It can be healthy. It can also be unhealthy if we don’t use moderation. It can be savory. It can be sweet. It is highly pleasing to the taste. Delectable, mouthwatering, appetizing, tasty, flavorful, downright delicious cuisine full of lip-smacking goodness is what it is! My quest has always been to find that unique thing in every recipe that puts it over the top. I am so excited that you have made the choice to join me on that journey.

In the following pages, I want to arm you with the tools to create your own Delicious Goodness. My desire is not just to write another cookbook, but to also connect with you through the stories that accompany each recipe. I want to invite you into my kitchen, my family, and my journey of building relationships around food. “Cobblers” is the first in a series and I look ahead with joyful anticipation to how these books will influence your own style of creating Delicious Goodness!

What is a cobbler? To many of us it may mean something different depending on where we grew up or our family of origin. There are so many varieties, and I love them all… The Brown Betty, The Crisp, The Dump, The Buckle… and the list goes on. I love to eat mine with ice cream or whipped cream, but the true test comes when eating a cobbler all by itself. One that can stand-alone is, in my humble opinion, the best of the best. The proof though is in the eating, not in the recipe, so I’ll leave that for you to decide.

My perspective comes from my deep southern roots, and cooking with my Grandmothers. They always made their cobblers with piecrusts. These are certainly filled with Delicious Goodness, and very traditional in my neck of the woods, but I adapted a different recipe style when I opened my first restaurant in 2006.

Kairos Kafe was in a building that once housed a local Birmingham landmark, Ollie’s BBQ. Mr. Ollie was famous for his pies. I began to receive countless requests for them. The only problem though was that I didn’t like making pies. I love eating them, but for some reason I could never master many recipes, and to top that even if I made one I had a terrible time trying to cut them, so I passed on pie-making as an addition to our menu. But the entreaties never stopped coming.

Then there was that enjoyable day when Lenora, our dining room manager, brought in a peach cobbler that I absolutely adored. It was different from the ones I grew up with, and I admired the texture, taste, and feel of it. It was the best cobbler I’d ever eaten. I quickly asked her for the recipe, and she was delighted to share. Later on that year I was on vacation in Savannah and I had the opportunity to eat at “The Lady & Sons” restaurant. I noticed that Paula’s cobbler had the same feel and consistency as Lenora’s, and it was very much filled with Delicious Goodness. I filed these thoughts away in my mind, curious, and I did some more research.

It seems that cobblers go all the way back to medieval England, and the original thought was that you poured fruit into a batter that “cobbled up” when it was baked. I loved the thought of doing something original, so I purposed that when I decided to make cobblers I would do it in this manner. This was something I read as an opinion, but it struck me as authentic. The origin of the actual word cobbler is unknown, but we know that the early American settlers made cobblers in many different forms.

Later that year I received a call from The Birmingham News. The writer told me that she was doing an article on local, authentic cobblers, and would publish me on the front page of the food section if I had a recipe that she could use. I told her I could do a peach, but she said it was already covered. Apple, blueberry, and blackberry were taken too. She told me she would love to have one that was red in color to balance out the look of her pictures. I really wanted my restaurant on the food cover, so I told her I would do a strawberry cobbler. She had never heard of this, and the truth was I hadn’t either. In my mind I knew that strawberry pies were good so why not a cobbler? It could’ve turned out badly, but instead it was a huge success! Strawberry cobbler became a huge hit on my menu! This began my love affair with cobblers, and the taste of ooey-gooey fruit baked into a fantastic crust that popped waves of delicious goodness into my mouth with each warm and delectable bite…

The following recipes are the result of playing around with methods and wanting to find my own niche for Delicious Goodness. I have been asked on numerous occasions to write a cookbook, and this is the first in a series I hope to write. I have seven on my radar, all filled with my most requested recipes: Cobblers, Casseroles, Cupcakes, Baked Pasta Dishes, Soups, Salads, and Appetizers. My highest demanded recipes are for cobblers, and since all but the peach are my original recipes, I thought this would be an ideal place to start. I hope you enjoy! And thank you for reading my stories!

James K Jones

Chef and Owner of Kairos Katering in Birmingham, Alabama

*People of all age groups and backgrounds will love learning how to create these unique cobbler recipes that are filled with what Jones calls “Delicious Goodness”. Readers will not only learn how to prepare such culinary delights as peanut butter cobbler, chocolate cobbler, coconut, pineapple, lemon, strawberry and more, but they will also be able to connect with the author through the stories that accompany each recipe. In these Jones invites you into his kitchen, his family, and his journey of building relationships around food. He credits his passion for food to his late Grandmother, Sara Mae Jones, who spent time in the kitchen with him from a young age. We look forward with joyful anticipation to the next installments. “Cobblers” is the first cookbook in a future series that will include Casseroles, Pasta Dishes, Soups, Cupcakes, Salads, and Appetizers. To find out more about James K Jones, who is a self-proclaimed “Delicious Goodness Specialist” look him up online!


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My favorite pickles


I am a pickle fan, and will eat almost any variety. I’ve had pickles that are good, and I’ve had pickles that are delicious, and few that were not so great. This recipe delivers a pickle that is filled with Delicious Goodness! I love to eat them on burgers, sandwiches, chopped up on a salad, fried, or just as a snack. I came up with this recipe many years ago after planting my first garden. I had a bumper crop of cucumbers, so I decided to give pickle making a try. The result was so good that I went through several jars in the first two days!

Kairos “made from scratch” Pickles

Recipe courtesy of James K Jones from Kairos Kafe

4 fresh cucumbers, sliced

3 cups of white vinegar

3 cups of water

6 tablespoons sea salt

1 tablespoon fresh dill

1 sprig of cilantro, roughly chopped

4 green onions, sliced

1 garlic clove, smashed

1/2 teaspoon mustard seed

1/2 teaspoon red pepper flakes

1 teaspoon sugar

In a saucepan combine vinegar, water, sea salt, and sugar. Bring to a boil.

In a separate container (Traditionally a Mason Jar, but you can also use any container that has a lid since we will keep these refrigerated) add cucumbers, dill, Garlic, Mustard Seed, cilantro, green onions, and red pepper flakes.

When the brine mixture has come to a boil carefully pour it over the cucumber mixture until covered. Some of the Cucumbers will rise to the top so you may have to push them back down under the liquid. Refrigerate.

They are usually ready to eat in 24 hours! Be ready to make some people very happy! I hope you enjoy this recipe!

James K Jones


*For a spicy variation add 2 fresh jalapenos with the side split open.









My First Cookbook is Here!!!


It is a “Kindle” edition, but you don’t have to own a Kindle to read it. The easiest way is to download the Kindle App onto your iPad, iphone, tablet, or smart phone. We also have hard copies in the works, and are pre-ordering those if you don’t care for the electronic version. I have included a link below for that as well. These will be shipped before Mother’s Day, and this first round of printed ones can be autographed with a special message if you would like. I think it would make an incredible Mother’s Day gift. I know my Momma will love hers.

click here to get the Kindle edition

click here to pre-order the hard copy

I hope you will enjoy not only the recipes in this book (which are filled with Delicious Goodness) but also the stories and many of the lessons I learned along the way. This book is dedicated to my daughter, Lula Mae Jones, whose arrival we anticipate with joy at any minute! The Peanut Butter Cobbler recipe was taped yesterday for the Food Network!  Thank you guys for all your prayers and encouragement, especially to my beautiful wife, Haley Jones and to the One who makes all things work together for our good, Jesus Christ! Today is a good day. Yes it is!

People of all age groups and backgrounds will love learning how to create these unique cobbler recipes that are filled with what I call “Delicious Goodness”. Readers will not only learn how to prepare such culinary delights as peanut butter cobbler, chocolate cobbler, coconut, pineapple, lemon, strawberry and more, but they will also be able to connect with the me through the stories that accompany each recipe. In these I invite you into my kitchen, my family, and my journey of building relationships around food. I credit my passion for food to my late Grandmother, Sara Mae Jones, who spent time in the kitchen with me from a young age. We look forward with joyful anticipation to the next installments. “Cobblers” is the first cookbook in a future series that will include Casseroles, Pasta Dishes, Soups, Cupcakes, Salads, and Appetizers. To find out more about me, James K Jones, a self-proclaimed “Delicious Goodness Specialist”, look me up online.

Delicious Goodness Blog:
The Ten38 Notes:

Corn Salad

If you’re looking for a recipe to take to your next event, I would encourage you to give this one a whirl! I created this in 2012 when we opened our second Kairos Kafe in Gardendale, Alabama. The folks up that way love their vegetables, and this recipe is absolutely exploding with Delicious Goodness! The corn is lightly roasted first, and when you add the other ingredients, the effect is a creamy and slightly crunchy salad that will be an awesome sidekick to any dish!



Corn Salad

Recipe courtesy of James K Jones from Kairos Kafe

6 Cups sweet corn (Fresh or Frozen)

1 cup Grape Tomatoes (cut them in half)

1/2 Cup Fresh Chopped Cilantro

1/2 Cup Chopped Green Onions

1 Vidalia Onion (or sweet onion) diced

1 tablespoon Sour Cream

1 tablespoon Mayo

1/2 cup heavy cream (or half & half)

1 tablespoon unsalted butter

1 teaspoon Ranch Dressing Mix

Celery Salt

Sea Salt

White Pepper

Minced Garlic

1 tablespoon Fresh Garlic

Preheat oven to 375

In a casserole dish spread olive oil and a little minced garlic. Evenly spread out the corn. Season with salt, pepper, and celery salt (to taste). Cover tightly with aluminum foil and bake for 20-30 minutes, until corn is piping hot.

Remove from the oven. Take off the aluminum foil. Using a spatula or wooden spoon add in sour cream, mayo, heavy cream, and ranch dressing mix. Blend until mixture is smooth and creamy. Do it while the corn is still hot. This helps make it extra creamy. Add in remaining ingredients and stir. Refrigerate 4-6 hours or overnight. I hope you enjoy this recipe as much as I have!

If you like spicy dishes, add some taco seasoning and a few diced Jalapeños.