Time for chili

  • The Shorts Magazine loves chili. White chili, brown chili, chicken chili, beef chili or even vegan chili. When it gets chilly it warms the body and soul and wraps its foodie arms around you and hugs you. Beans are a vital part of chili. This is our heart healthy version of the chili that warms our souls. WP_20151010_010All the grease drains away. This amount made WP_20151010_007enough for me to send some home with the child.

WP_20151010_008Start the pintos on a quick cook method two hours before.

  1. Grill up the meat onions and spices. Cumin, Chili Powder and S&P to your taste. We always throw in some Goya Sauzon cuz it’s sooo tasty.Give it five minutes with the lid closed and turn it all and cook a couple more minutes till there is only a tiny bit of pink left. Don’t overcook, it is going into the boiling beans.
  2. When all the grease has drained away add it to the beans along with one small can of tomatoes and green chilis to your preferred spiciness.
  3. WP_20151010_012(1)Keep it low and    slow for about an hour.
  4. Have some wine and relax. Dinner is ready as soon as you want it to be.

The bread bowl was a plus, but sure enough crackers are awesome too. We just use the unsalted ones. I know some of you were eyeballing the pork, but the flavor minus the grease is irreplaceable. I also can’t tell you how important cumin is in any chili or taco recipe. Stop buying taco seasoning or chili seasoning. it is all a balance of cumin and chili powder.

Beans are a great source of protein and the spices are all great for circulation, try it without salt added and add some good wine vinegar for a kick. The Reverend is going to put Sriachi Garlic sauce on it, so we will save the sodium till then.

Seriously, if you don’t know flip about cooking it’s time to learn the basics.

I hope you eat healthy and snuggle up to a bowl.


Hamburger Salad


Breadless Hamburgers

Shannon Jones
Shannon Jones

follow Shannon @BBWBeautys

empty salad

It has been a bit since I posted a recipe, but I feel this one deserves the Empty Nest label.

Our daughter has had a tiny, tiny eater. Hopefully, her appetite will develop. In the meantime, adults need to eat. The Rev. will testify to my dislike of bread ,and my love for the veg.
The last time I published a recipe, I was dealing with empty nest syndrome.
I have learned to cut the meals down to a portion of good size, and leftovers for lunches.
This is my bread free creation for the two of us. Cheeseburger Salad.

I use the trusty Foreman grill and a bit of fresh onion. Grill to the temp and done temp you prefer. Sprinkle a bit of cheese and I guess the rest is visual and self explanatory. If not , you can e-mail me and I will personally walk you through the process. The whole point is it’s easy peasy and just for two. Hey grill some toasty buns while your at it.

  • One quarter head to half of whatever lettuce you prefer.
  • One peeled cucumber, or not. The Reverend hates them.
  • Three sliced Roma tomatoes.
  • One quarter bottle of Italian dressing
  • 2OZ. Mustard
  • and One half cup of Mayo

I just mix the wet stuff together and shake it up. I love to mix the greens up with Iceberg, leaf  and butter lettuce. The tomatoes are choices too. The whole point is it’s dinner for two. As all my creations go, I put some aside for a lunch or snack the next day.

Hamburger Salad without bread

Dinner for Two or The Beauty of an Empty Nest

pork loin recipe
Shannon Jones
by Shannon Jones
pork and rice
Photo from Wikipedia

Pork loin is easy peasy.

It’s way too big for two people.  It’s enough to share if your wayward child stops by, or if your nephew needs to chat. If not, the leftovers make a freaky good noodle dish next night. Hopefully not since it’s dinner for two.

Three words. Foil, foil, foil.

Salt and pepper

3 LB. pork loin

1 can of sliced pineapple

1 can of sliced carrots

1 thinly sliced onion

Salt and pepper all over rubbed in well. Place in a foil lined baking dish. Throw everything else in around it and pinch it all shut. Put in an oven at 325° for one hour.

Then go have a drink with your significant other and catch up on all the days events. For instance, now that its just the two of us we can discuss big booties, legalization of marijuana, and prostitute rights in other countries without the fear of being  judged.  Turns out she overheard what nerds we really are. Remind me to lock the door.

Anyway, after an hour check the roasts internal temperature. It should be around 140° or so. Open up the packet and turn the pork over and give things a stir.Close the packet again. Increase the oven temp to 425° for about fifteen minutes. I always splash a little of whatever wine I happen to be drinking that night in for flavor or by accident. In fifteen minutes I can gather all the beer cans in the garage up to take to the recycling plant tomorrow. Done.  Turn the oven down to 300°.  you can leave it for a little bit while you chat or make out without fear of some one yelling ,”Get a room!”

If you’ve not achieved your desired buzz level and are not ready to devour the succulent meat in the kitchen, then turn the oven off. Easy dinner. You can eat it when your damn good and ready. That’s the beauty of an empty nest. You could put the roast on, have the make out , then the cocktail and check the roast. Then have the conversation if you wanted to. The point is cooking can be easy so you have time to spend doing the things you may have missed out on before the kids moved on. Like, dinner for two.

Pork Loin with pineapple is always a winning combination. If you fell particularly enthused, serve over a bed of rice. It only take a minute.

empty house

A Cabbage Soup

soup recipe

To Feed Your Heart

Cabbage Soup
Cabbage Soup

A heart healthy warm soup for fall that cost almost nothing.  Fall is here, it’s time for soups and stews, chilli and baking. The most heart healthy, vegan friendly, cost effective thing we could think of was cabbage soup. No grease means it’s vein cleaning. Unclog your arteries and get back to life.

Luckily it’s really simple. You need to be able to boil water. After that get ready to chop.


  • One Three pound Cabbage
  • One Onion
  • Three Garlic Cloves
  • Three Carrots
  • Three Small Potatoes
  • Three Stalks of Celery
  • Coarse smoky Sea Salt
  • Pepper

Recipe by Shannon Jones

Clean and wash all the vegetables. Cut and prepare all the vegetables to the same 1/4 inch dice.

In a large Skillet or Dutch oven heat three tablespoons of olive or coconut oil.

First add onions celery and carrots roast until soft. Stir in cabbage and potatoes only to brown and coat them. I simply add water. You may want to use chicken stock or beef, but this soup will be versatile if you only add water. Leftovers can be re used.

Corbus/Photography by 145/Elisa Cicinelli
add Sweet Valida Onions

Cook soup over medium heat  until all is tender. Add herbs such as rosemary and thyme  in the last 15 minutes of cooking for an aromatic dish.Top with a dollop of non fat Greek Yogurt and serve With a crusty loaf sliced on top for an extra treat.

The next day, you may add a drumstick or chicken  thigh, for a little meat.

garlic in soup
add garlic

Soup  is amazing, the more root vegetables you add in, the more flavorful the soup will become. But to do it seven days takes an amazing amount of chopping and prep work. I recommend adding ingredients every day to the soup from previous nights. Add a little broth, maybe a fresh tomato,Some chopped jicama or a turnip can be exciting and new. Whatever you have handy.

Just be mindful of salt and fat added in broth and meat products, and this soup is awesome! Easy, versatile and healthy. You cant go wrong with the ingredients. The key is simmer, simmer down.

You can always add drained low sodium carrots, peas, or greens as well.

I hope you try this recipe and enjoy the healthy benefits soup in the fall can offer you.

Brats And Beer Recipe

beer and brats

Spring Recipe for Bratwurst and Beer

Sorry, this sudden warm weather has got me craving a BBQ recipe.  I can almost smell spring in the air.  I can’t wait to fire up the grill and get back out on the deck. One of my all time favorite back patio party features is Brats and Beer.  Once you’ve tried this it will become a mandatory item for every BBQ party.

Not everybody wants to eat at the same time and usually it’s the guys drinking beer and ranting about work.  So here is a easy and tasty fix.

Bratwurst BBQ
© Paul Williams Corbis

You will need:

  • Aluminum roasting pan and a tin foil lid. (or a camping dish works)
  • One bottle of beer
  • one – three jalapenos (your call)
  • one onion
  • one pkg of Bratwurst
  • A hot grill
© Thomas Jäger/Westend61/Corbis

Clean, de-steem and de-seed the jalapenos. Cut into long strips.  Cut off the top and bottom of the onion, removed the skin then cut from the center out all the way around the onion, creating the same long strips as you did with the jalapeno. Throw the jalapenos and onions in your pan with the brats. Add one beer.  Cover and place on the back corner of your grill.  Continue to BBQ and forget about the brats for awhile.  You made need to turn the brats once but basically you’re waiting for the beer, onions and jalapenos to caramelize.  Once they have caramelized they are done but if the guys are still talking and not ready to eat yet, you can just grab the nearest beer and add some more moisture.  If it seems like it’s going to be awhile, add another whole beer. Maybe just a quarter of a beer if your starting to get hungry for something thats sweet, spicy and meaty!

(This recipe is for 5 brats. Double all ingredients for 10, double again for 20. I think you get it from there.)