Chef James' Kitchen

Chef James' Kitchen Chef James' Kitchen is dedicated to healthy / fun / exciting food and information to help those in search of something different

02/01/2024

I am getting an online prayer circle going. My love to everyone who reads this. Let's pray for each other today because prayers are needed right now. If I don't see your name, I'll understand. I ask my family and friends wherever you might be, to kindly post this status for one hour, to whisper a prayer for all of those who have family problems, health struggles, job issues, or worries of any kind and just need to know that someone cares. Do it for all of us, for nobody is immune. I hope to see this on the walls of my family and friends just for moral support. I did it for someone else, and you can, too ! ♥️I copied & posted to my wall. Done!

Have ever had Rooibos ? It’s wonderful. You don’t even need to add anything and it’s sooooooo good for you.
11/29/2023

Have ever had Rooibos ? It’s wonderful. You don’t even need to add anything and it’s sooooooo good for you.

Love this.
11/13/2023

Love this.

Here’s a great recipe for a hearty meal. • 1 lb of (good quality) Ground Beef 93/7 (brown off)• 1 Andouille Sausage (ski...
03/07/2021

Here’s a great recipe for a hearty meal.

• 1 lb of (good quality) Ground Beef 93/7 (brown off)
• 1 Andouille Sausage (skin removed and brown off)
• 1/4 block of Cream Cheese
• 1 can of Rotel Tomatoes with Green Chilies
• 2 tbls Tomato Paste
• 1 cup of Chicken Stock
• 1 can of Black Beans (rinse/drained)
• 1 can of Pinto Beans (rinse/drained)
• 1 can of Kidney Beans (rinse/drained)
• 1/2 can of Mexican Beer (Drink the rest)
• 2 pinches of Sea Salt
• fresh ground Pepper (to taste)
• 1/2 tsp Cumin
• 1/2 tsp Roasted Garlic
• 1 tbls Chili Powder

Put all ingredients in a slow cooker set on low. Stir and cover. Cook on low for 4 hrs stirring frequently.

Serve as desired.

02/17/2021

Use what you got and make something good and delicious.

Using from my cupboard and refrigerator...

• 1 sweet onion and a bag of shaved cabbage/carrot slaw sautéed in EVOO until tender
• added one can of Chipotle Rotel
• added 3/4 can of a Mexican beer (drink the rest)
• added 2 cups of no sodium chicken broth
• added spices
A good pinch of Sea Salt
Fresh ground Black Pepper (to taste)
1 Tbl of Oregano
1 Tsp of Cumin
1 Tsp of Smoked Garlic powder
1 Tsp Cajun Seasoning
1 Tsp Liquid Pecan Smoke
My special ingredient ( I have a special mixture of ground mixture of 6 different smoked hot peppers)

Simmer for 20 minutes on medium heat.

• added 1/2 block of Cream Cheese (stir to melt through) about 3 minutes or so

• added 4-5 cups of cooked shredded Chicken
• added 1 bag of frozen Cauliflower Rice
• added 1 can of Goya Red Kidney beans (drained)

Simmering out another 10 minutes.

02/17/2021

Use what you got and make something good and delicious!

For this I had the following in the cupboard and refrigerator.

• sweet onion, cabbage/carrot slaw sautéed off in EVOO until tender
At that time
• added 1 can Chipotle Rotel tomatoes
• added 3/4 can Mexican beer (drink the rest)
• added 2 cups (no sodium) chicken stock
• added seasoning
1 big pinch of Sea Salt
fresh ground Black Pepper to taste
1 tbl Oregano
1 tsp Cumin
1 tsp Roasted Garlic
1 tsp Cajun Seasoning
1 tsp Liquid Smoke (pecan)
1 small pinch of my 6 SPG (I have a container of smoked dried finely ground [6 different] hot peppers) that I use
• Simmered out on medium heat for 20 min
• added 1/2 block of Cream Cheese (melt through)
• added 4-5 cups cooked chicken
• added 1 can of Goya Red Kidney beans (drained)

Heat through for at least 10 min.

Just a good overall meal. Homemade Cauliflower Pizza stacked w/ veggies, Chicken, Garbanzos, fresh Parmesan Cheese and ...
08/09/2019

Just a good overall meal.

Homemade Cauliflower Pizza stacked w/ veggies, Chicken, Garbanzos, fresh Parmesan Cheese and a good Cabernet Franc.

Eat Well. Stay Healthy

So what ya do is.... Grab ya a Mexican beer 🍺 (yes it’s an ingredient) and open it to sip a little while you’re preparin...
07/12/2019

So what ya do is....

Grab ya a Mexican beer 🍺 (yes it’s an ingredient) and open it to sip a little while you’re preparing this.

Grab a large skillet, spay it with some non stick EVOO and brown off 2 links of Andouille sausages (pull the meat from the skins). Pull sausage out and drain the fat. Skillet back on high heat.

Then added 1 whole medium chopped sweet onion. A pinch of salt and start sautéing. About 2 min in... add 1/2 can of beer. Bring to almost a boil and start scraping the brown off the skillet (from the sauasage) We should be on Med-High heat at this point still. Sauté onions to liking consistency.

Add 1 can of Stewed (No-Salt or Low Sodium) Tomatoes anyway you choose... cut/chopped/processed

Add

3 cloves of Garlic (chopped)
1/2 cup water
1/2 cup Quinoa
Ground Pepper (to taste)
Pinch of Cumin
4 chicken thighs (de-boned, skinned and chopped to liking)
1/2 tsp liquid mesquite (smoke)

Stir, cover and simmer for 20 min
Add sausage back in to heat through.

If you do shrimp... add shrimp and cover for 5-7 min more or until shrimp turns pink and curls.

Note: if saving some for leftovers... pull shrimp out and then just drop back in after heated through. Shrimp gets all rubbery when cooked to long or microwaved.

An ol’ family favorite tonight. YUM!
03/01/2019

An ol’ family favorite tonight. YUM!

Started this last night. Finishing today.Edit. New picture of finished dish.
02/25/2019

Started this last night. Finishing today.

Edit. New picture of finished dish.

Simple Simple side dish. Pan Seared Mushrooms and Onions w/ S&P on high ... and then deglaze with a white wine - Pinot ...
02/19/2019

Simple Simple side dish.

Pan Seared Mushrooms and Onions w/ S&P on high ... and then deglaze with a white wine - Pinot Grigio

Out of this world. im thinking 🤔. Put this on a smoked burger from the grill w- some cheese Pimento Cheese.

What do y’all think?

Still ...

Crockpot Curry Beef over Tri-Colored Quinoa. Side Salad and Water
02/11/2019

Crockpot Curry Beef over Tri-Colored Quinoa. Side Salad and Water

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29673

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864-313-8406

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