An eclectic concoction

Shaina and I met up to create a brilliant tex-mex concoction with corn bread, tortilla soup, and enchiladas. But by the time we finally got to the cooking, it was late, I didn't want to go shopping for missing ingredients, and we were both hungry. So we settled for something a bit simpler, and utilized the power of the George Foreman Grill (tm) to do it.
Starting from 12 0'clock, corn on the cob, awkwardly prepared with some spices and a buttered pan, pesto parmesan bread, breaded chicken tenders, grilled red peppers, and Grandma's famous mashed potatoes.

Alright, we didn't achieve any grand vision or theme, and we didn't push our limits, cooking wise, but we ended up with a decent late-night dinner and some leftovers for the next day. Next time, something more exotic.