southwest cooking


**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas**

Here in the great American Southwest, we love our sauces and in particular, freshly made barbecue sauces. As a matter-of-fact, in the new cookbook Style and Spice, we have an entire section featuring some of our favorite Southwest sauces. There are times, however, when you decide you want to barbecue or grill something and when you go get the barbecue sauce… you find you don’t have any. Once you get over your tantrum, you can make this Simple Southwest BBQ Saucewith ingredients you probably already have in your kitchen.

This Simple Southwest BBQ Sauce you can make to fit your own tastes. If you want it hot, add some cayenne pepper or freshly minced hot peppers. If you want to add some booze, cut the amount of apple cider vinegar in half and add some bourbon, whisky, tequila or rum. The one thing you do want to do is to cook the sauce for about five minutes. This will blend all the ingredients and melt the brown sugar to give you that famous Southwest flavor.

SIMPLE SOUTHWEST BBQ SAUCE (makes about 11/2 cups)

Ingredients needed to make Simple Southwest BBQ Sauce:
2/3 cups ketchup

½ cup brown sugar

1 tsp. chili powder

½ cup apple cider vinegar

1 tsp. salt

½ tsp. ground black pepper

½ tsp. ground cumin

1) In a small saucepan over medium heat, whisk all the ingredients.

2) Bring the sauce to a boil, while whisking, and cook 5 minutes.

3) Remove the sauce from the heat and let cool before using.

Trump Survival Appendix C: Jack’s Bug-Out Bag

Below is the contents of my bug-out bag, in no particular order. You may of course adjust this to your living situation and budget. Italicized items are items you can carry in the listed layer, but may or may not on a daily basis.

Pocket carry:

  1. Smartphone
  2. Cash, both US and foreign currencies
  3. Knife, for defense and utility
  4. Lockpick set and handcuff key
  5. Concealed handgun (I don’t actually carry; illegal under 21 in my state)
  6. Ammunition, two magazines


  1. Firestarter (lighter or waterproof matches)
  2. Phone charger
  3. Pocket reference book
  4. First-aid kit
  5. Personal medication (Epipen)
  6. Shemagh or keffiyeh
  7. Gloves
  8. LED flashlight or headlamp
  9. Hand-crank or solar generator
  10. Map of United States and some surrounding states (MA, NH, VT, CT, RI, ME)
  11. Compass
  12. Notepad and pen
  13. Ear protection
  14. Ammunition for handgun, three magazines
  15. Parachute cord, 100ft
  16. Duct tape, one roll
  17. Electrical tape, one roll
  18. Multitool
  19. Condoms, non-lubricated, one box
  20. Binoculars
  21. Snare wire
  22. Maxi pads, one box
  23. Quarters, $10

Car bag:

  1. Tool kit
    1. Socket set
    2. Adjustable wrench
    3. Claw hammer
    4. Mallet
    5. Screwdrivers, Philips and flathead, min. two sizes each
    6. Hand saw
    7. Allen wrench set
    8. Pliers
    9. Wire cutters
    10. Bolt cutters
    11. Clamps
    12. Measuring tape
    13. Geiger counter and dosimeter
  2. Military entrenching tool (folding shovel, but may offer other functions as well)
  3. Road flares, flare gun
  4. Signal mirror
  5. Batteries, AA, AAA, 9-volt, D
  6. Emergency radio
  7. Long gun, .223 Remington
  8. Ammunition, .223, minimum five magazines
  9. Suppressors (if legal in your state)
  10. Climbing or heavy-duty towing rope
  11. Ziploc bags, one-gallon, min. 5
  12. N95 dust mask
  13. M40 gas mask
  14. Sewing kit
  15. Hygiene kit
    1. Straight razor or disposable razor with 3 cartridges
    2. Toothbrush, toothpaste, floss
    3. Comb or hair brush
    4. Waterless body wash and shampoo
    5. Hand towel
    6. Personal deodorant
    7. Toilet paper, min. one roll
  16. EMT trauma kit
  17. Sleeping bag rated to -30F (depending on location)
  18. Sunscreen, insect repellent, location-appropriate antivenom or medication (if you’re in the Southwest)
  19. Camp cooking kit
  20. Nonperishable, hypoallergenic survival rations, min. three days’
  21. Water, min. 5L
  22. Fuel, min. 10 gallons
  23. Hand-pump water filter
  24. Collapsible canteen or Camelback
  25. Clothing and tactical wear
    1. Underwear, min. 6 sets
    2. Hiking socks, min. 6 sets (if no other clothes, carry socks and underwear)
    3. Combat boots, one pair
    4. Fatigue pants, one pair
    5. Durable long-sleeve shirt
    6. Durable short-sleeve shirt
    7. Insulated windbreaker or fleece
    8. Rain poncho
    9. Shemagh or keffiyeh
    10. Hat, brimmed or baseball
    11. Gloves, one pair
    12. Sunglasses, one pair
    13. MOLLE vest or pouch harness
    14. Thigh holster

**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas**

When it comes to the food of the Southwest, once thing is for certain: We don’t do boring. Even when it comes to a dish which is a tried-and-true favorite of many, when we do it Southwest style is becomes a whole new eating adventure. Fajitas are a very popular food for those into Mexican cuisine and once they get the Southwest touch, they become something truly special… such as these Southwest Fajitas!

So, what really is a “fajita?” Originally, it was a flour tortilla taco made with grilled beef. The word “fajita” referred to the way the beef was prepared. With the on-slaught of Mexican fast-food eateries, it now basically means any tortilla filled with a grilled meat. So, the secret to any good fajita is the meat and what sets the Southwest Fajitas apart is the marinade we use before we grill the meat.

First of all, you will want a good quality beef with very little fat. You want the beef to be sliced very thin. We like to use a cut of beef often referred to as a “London Broil.” Then you want the beef to be marinated in a seasoned marinade with just enough acidic acid to permeate the meat (give it flavor). When it comes to the actual grilling of the meat, it should be done fast and over direct heat (or high heat if using a grilling pan). It really is quite simple to make Southwest Fajitas!

As for serving Southwest Fajitas, this is where it can be fun. You simply plate up the beef and have some heated flour tortillas at the table. When it comes to the “toppings,” a variety of salsas, some sour cream and a few sauces are the most popular. In our upcoming book “Style & Spice,” we will have an entire section on condiments you can make at home which would be perfect for Southwest Fajitas, tacos or any other variety of grilled meats and/or seafood.

Ingredients needed to make Southwest Fajitas:

1 pound good quality lean beef, sliced very thin

1/3 cup olive oil

1 lime, juice only

2 tsp. ground cumin

1 tsp. dried oregano, crumbled

1 tsp. chili powder

1 tsp. salt

1 tsp. garlic powder

Flour tortillas

1) Place the thin slices of beef into a shallow bowl.

2) In a medium bowl, whisk the olive oil, lime juice, cumin, oregano, chili powder, salt and garlic powder.

3) Pour the marinade over the beef and stir around so the beef is coated with the marinade.

4) Cover the beef and let marinate at room temperature for 30 minutes.

5) Pre-heat your grill or grill pan.

6) Brush the grill or grill pan with some vegetable oil.

7) Place the marinated beef onto the grill or grill pan and grill only 1 or 2 minutes per side (actual time depends on the thinness of the beef).

8) Serve with warmed flour tortillas, salsa, sauces and sour cream.

Vegan Bowl Packed with Protein


roasted sweet potatoes: 1 sweet potato, diced // boil potato chunks for five minutes. strain. toss in olive oil, rosemary, salt, and pepper. roast in 400 degree oven for 10 minutes

roasted chick peas: 1 can chick peas, strained // toss in olive oil, chili powder, garlic powder, salt, pepper, thyme, and cinnamon. roast in 375 degree oven for about 15 minutes

roasted cherry tomatoes: 6 cherry tomatoes, halved // place on nonstick baking sheet (spray with Pam), open side up. sprinkle with sea salt. roast for about 10 minutes on 375

southwest quinoa: cook quinoa according to instructions on package // add 2 tbsp southwestern salsa, whole kernel corn, and black beans. heat all together on the stove until warm

top with hummus and avocado slices


i could write more about this but I am both slightly distracted and unable to find the words to describe how delicious and satisfying it was

try it. love it.

*disclaimer: I am not vegan, and all the ingredients were vegan to my knowledge, but there is always a chance something I used somehow wasn’t 100% vegan

Late lunch from earlier! Stuffed peppers with quinoa & steamed broccoli.

Recipe (serves one) - preheat oven to 350 degrees. Cook quinoa according to package and set aside. Cut open a bell pepper so it will be able to hold everything inside (like pictured). Cut up some yellow onion and sauté in a pan over medium heat for a few minutes. While the onions are cooking, finely chop up any other veggies you want in the peppers (I did zucchini, jalapeño, and more bell pepper). Add all veggies in with the onions and season with mrs. Dash chipotle southwest and pepper. Cook for a few minutes until soft then add 2/3 cup cooked quinoa, 3-4 Tbsp of your favorite salsa, and any other seasonings you might want. Place the bell pepper on a baking sheet and spoon the quinoa mixture into the peppers. Bake for about 20 minutes.

While peppers are baking, add an inch or two of water into a pot on the stove and place a steaming basket inside. Bring water to a boil, add broccoli, then cover & cook for 5-7 minutes. Enjoy!

Instagram - goodhealthgoodvibes

Tex-Mex Salad

Fire-Roasted Salad

Use the leftover ingredients from the chili recipe (below) to create a perfectly paired salad.


  • 1 small head of romaine, washed and broken up
  • 1 can of fire-roasted canned tomatoes
  • 1 diced red pepper
  • 1 cup of frozen corn, thawed
  • 1 avocado sliced and chopped
  • ½ can of black beans, rinsed and drained
  • a handful of multi-grain tortilla chips broken into small pieces
  • ranch dressing
  • a few drops of hot sauce


  1. After breaking up the washed romaine, toss everything together and put into bowl.
  2. In a separate bowl, mix the hot sauce and ranch until a desired taste is reached. 
  3. Enjoy! (But be careful, it may be a little spicy!)