Sweet and Spicy Ribs

2 racks pork ribs (baby back)
Seasoning salt
1 c water
2/3 C sweet chili sauce
2 TB soy sauce
4 TB sugar
2 TB rice vinegar
1 tsp grated fresh ginger
1 tsp Sriracha sauce (or more for more spiciness)

Rub ribs with seasoning and place in large crock pot. Add the water and cook on high heat for 3-5 hours until ribs are cooked through.

In a small bowl, combine the remaining ingredients. Place ribs on a baking sheet and put on the top rack of the oven. Broil for about 3-5 minutes or until the sauce begins to carmelize. Watch very closely so they don't burn. Remove from oven, lightly cover with foil, and allow to sit for about 5 minutes before serving.

Spaghetti Sauce

1-2 TB olive oil
1 c onion, chopped and divided
1/2 red pepper, coarsely chopped
1 lb hamburger
3 cloves garlic, diced
1 6-oz can tomato paste
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 tsp oregano
1 1/2 tsp basil
3/4 tsp thyme
1 14-oz can Italian-style diced tomatoes
1 28-oz can crushed tomatoes
3/4 c beef broth
1 TB brown sugar
1 bay leaf
1 TB balsamic vinegar

1. Heat olive oil over medium heat. Add 1/2 of the onions and saute. Add garlic and stir constantly for 1 minute. Add beef and cook until brown. Drain beef slightly. Blend up the remaining onions and red pepper in a blender until mostly smooth. Add mix to the beef, cooking for another minute. Add tomato paste and spices and cook for 1 minute. Add tomatoes, beef broth, and sugar. Stir until combined. Add bay leaf.
2. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

Guacamole

3 avocados
1/4 c chopped red onion
2 cloves garlic, minced
1/2 bunch cilantro, chopped
1 jalapeno, finely chopped
1 large ripe garden tomato, diced
Juice of 1 lime
4-5 shakes green Tabasco sauce
Salt and pepper to taste

Pit avocados and mash in a bowl. Carefully stir in remaining ingredients.

Honey Garlic Salmon

1/4 c honey
3 cloves garlic, minced
1 TB olive oil
1 TB white wine vinegar
1 TB fresh thyme leaves
Salt and pepper to taste
2 lb salmon

Preheat oven to 375. Line a baking sheet with foil.

In a small bowl, whisk together the honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper.

Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

Bake until cooked through, about 15-20 minutes.

Mel's Smoothie

1 c carrot juice
1-2 TB flaxseed
1 orange, peeled
1/2 lime, peeled
1 soft, ripe pear, cut into quarters
1-2 handfuls fresh spinach
1 frozen banana
1 c frozen berries

Corn, Avocado and Tomato Salad

2 c cooked corn, fresh (Cut off the ear and boil 3-4 minutes)
1-2 avocados, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved
1/2 c finely diced red onion

Dressing:
2 TB olive oil
1/2 tsp fresh lime zest
1 TB fresh lime juice
1/4 c chopped cilantro
1/4 tsp salt
1/4 tsp pepper

Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients in another bowl, and pour of the salad. Gently toss to mix. Chill for an hour or two to let flavors blend.

Buffalo Chicken Salad Sandwiches

Shredded rotiserrie chicken
1/2 c ranch dressing
1/4 c Frank's buffalo sauce
4 oz cream cheese, softened
1/4 c onion, finely diced
1/4 tsp garlic powder
buns

Mix all ingredients together. Serve on buns with sandwich trimmings.