Pasta, Black Bean and Corn Salad with Jamaican Jerk Drum Sticks and Sweet Potato Fries

This was put together for an impromtu night of grilling and celebrating a special birthday. Love a google search for inspiration and adjusted the pasta salad recipe (to include pasta) and exclude tons of beans and other nonsense. It came out great!
The drumsticks were marinated over an hour in a jamaican jerk sauce. We have made our own version before for pork but this sauce was more a spicy bbq version.
Lastly, the sweet potato fries cooked up well using the "convection" feature on our Krups toaster oven. 425° for 15 minutes. First, peel potato and cut into fry sticks. Toss well in a covered bowl with olive oil, garlic powder, smoked paprika, crumbled rosemary. Turn 1/2 way through cooking. Did I mention use Nonstick Reynolds foil? That stuff is the bomb. This photo is of the leftovers (mmm cold chicken drumstick) the next day. Great summer meal. Fries eaten the day before (a tester favorite, with 'chup of course).

Pasta Salad Ingredients

* 1 can black beans, rinsed and drained (didn't use entire can, maybe 3/4)
* 1/2 box Barilla Plus rotini pasta, cooked and drained
* 1/4 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1/4 red onion, chopped
* 1/4 cup olive oil
* 1/4 cup red wine vinegar
* 1 tablespoon fresh lime juice
* 1/2 tablespoon fresh lemon juice
* 1 tablespoon sugar
* 1 teaspoon salt (or to taste)
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1 teaspoon ground cumin
* 1 teaspoon ground black pepper
* few dashes Tabasco
* 1/2 teaspoon chili powder

Directions

1. In the large pot you cooked the pasta in, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Everything bagel toasted with cream cheese and sliced green onions, topped with roast beef

This is a late-night treat!
...And you can delay breakfast the next a.m.

Great use for roast beef leftovers or even nice roast beef lunch meat.
Toast your bagel, coat with lard (preferably whipped cream cheese) and sprinkle with sliced green onions.

A weighed-down bagel~!

Enjoy!

Enchiladas! Chicken or Veggie or what-have-you

First off, this is tester approved!
This is a basically great recipe and open to much interpretation. Eliminate the chicken and replace with rice and beans!

Original Kraft "Fiesta Chicken Enchiladas" recipe used flour tortillas which are more pliable.
I came up with this based on Kraft recipe comments and taking in mind a couple other enchilada recipes. I can't call it an enchilada unless it's rolled in a baked soft corn tortilla.
The only sauce you need to concern yourself with is finding the best salsa. This makes it easy! You could even go on the cheap.
No need for special "enchilada sauce" preparations (unless you find something good).

Ready to eat! A dollop of sour cream is always welcome and required.

I thawed frozen breasts in the antique microwave at lowest setting for 8 minutes.

Seasoned with salt & pepper and cumin powder. Cook in preheated til spattering 1/2 tb butter splash of olive oil for 4 minutes first side (cover it).
Lift the lid, looks like it's time to flip! Use tongs to gently loosen. If they stick it is likely they are not ready to flip (or you heat is not high enough).. Please, do not overcook. At most, 4 minutes first side, 3 the second. Put on a plate or platter or container- something you can cover so it can go "under cover" for 5 minutes and finish residually cooking.

Our friends, cumin and salsa.

Chop away: 1/2 or 2 lobes red pepper, a small onion, a large garlic clove.
Pop open a bar or half or whatever you want to (or not) use or full fat, low or no fat cream cheese. We tend to go with full on fat so this was at least the recipe recommended 1/2 bar of Phili.

Chicken ready to put under a tent!

What You Need!

1 small onion, chopped

1 clove garlic, minced

1 lb. cooked boneless skinless chicken breasts, shredded

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 Tbsp. chopped cilantro

1 tsp. ground cumin

1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided

8 flour tortillas (6 inch)

Make It!

HEAT oven to 350°F.

HEAT large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.

SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in a large baking dish or 2 small dishes (freeze one for later) sprayed with cooking spray; top with remaining desired amount of salsa and shredded cheese.

BAKE 15 to 20 min. or until heated through.