By Amy Story

Corn Chip Salad

INGREDIENTS

2 15 oz. cans whole-kernel corn, drained

1 red bell pepper, finely diced

3 green onions, chopped

2 c. shredded Mexican blend cheese

1 c. mayo (can substitute light mayo)

1/2 c. sour cream

¼ tsp. black pepper

Garlic powder to taste

Dash of cayenne pepper

1 9.25 oz. bag Chili Cheese Fritos™, lightly crushed

Fresh cilantro, for garnish (I use lots!)

PREPARATION

> In a large bowl, stir together corn, peppers, onions, cheese, mayo, sour cream, black pepper, garlic, cayenne.

> Stir in crushed chips right before serving.

Note: It’s not like we had the longest, grayest, most difficult winter ever. But…it felt like it. We’ve been more than ready for some sunshine around southwestern Idaho. We scored big on some new patio furniture, wind chimes, a chaise lounge, and ornate garden pots. Active dreams of a first-of-the-season patio party abound, with a newly walking grandson and a loves-his-science seven year old scrambling around the yard. Life isn’t always sunshine and rainbows, but by gosh, we shall embrace it when it is.

I thought you might be able to use a tasty side dish recipe to go along with those steaks waiting to get cooked up on the grill.

Orange Barbecue Sauce

INGREDIENTS

1 c. orange marmalade

3 Tbsp. soy or fish sauce (I used the fish sauce and it was grand)

1/2 c. Sweet Baby Ray’s Barbecue Sauce™

2 Tbsp. sesame seeds or 2 tsp. sesame seed oil

1 tsp. garlic powder

Black pepper to taste

Pinch of cayenne (optional)

PREPARATION

> Mix and use.

Note: I put this on some otherwise bland chicken tenders the other night, and it woke them right up. We couldn’t stop eating them. I think this could go with chicken, shrimp, pork, etc. It’s so easy to mix up and store, too.