Enchilada Meatloaf Muffins

2/3 cup bread crumbs
1 pound 96% lean ground beef or 93% lean ground turkey
1 egg white, lightly beaten
1/3 cup canned corn, rinsed and drained
1/3 cup diced red onion
1/3 cup chopped and tightly packed fresh cilantro
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 pinch freshly ground black pepper
1 teaspoon cayenne pepper (optional, if you like a lot of heat)
Nonstick cooking spray
2/3 cup red or green enchilada sauce
3/4 cup shredded reduced-fat cheddar, mozzarella or Colby Jack cheese

Preheat the oven to 400°F.
Combine the bread crumbs, ground beef, egg white, corn, onion, cilantro, cumin, chili powder, oregano, black pepper and cayenne in a large bowl.
Using your hands or a rubber spatula, thoroughly mixing.
Spray a muffin tin with cooking spray, then divide the mixture evenly among the 12 muffin molds.
Bake for 15-20 minutes, until the meat has browned on top.
Remove the pan from the oven and add a little less than 1 tablespoon of the enchilada sauce on top of each muffin, followed by about 1 tablespoon of the cheese.
Bake for an additional 3-5 minutes, until the cheese has melted and is slightly browned.
Garnish with green onions and sliced jalapeño if desired. Allow the mini meat loaves to cool slightly before removing from the pan so that they do not break apart.

Does Indian food popular in Australia?

I think, yes it is popular across Australia. What's your opinion?

Tortang Talong

2 large Asian eggplants
2 large eggs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 tablespoons picked cooked crabmeat (optional)
Fish sauce, for serving

Preheat the broiler.
Lay the eggplants in a single layer on a baking sheet and broil them,
flipping once or twice, until they are soft and blackened on all sides, about 15 minutes.
If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.
Place the softened eggplants in a ziplock bag.
Set aside for 10 minutes to steam (this makes the skin easier to peel).
Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
Put the eggs in a shallow bowl and beat well and season with salt and pepper.
In a large skillet, heat the vegetable oil over medium heat.
Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet.
Repeat with the other eggplant, making sure there’s room between them in the skillet.
Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
When the eggplants are crispy and browned on one side, 4 to 5 minutes,
flip them over and cook until browned and crispy on the second side, about 3 minutes more.
Transfer the eggplants to a paper towel–lined plate to drain.
Serve hot or at room temperature, with fish sauce.

Cracker Barrel Brussel Sprouts and Kale Salad

5 cups chopped Brussel sprouts
5 cups finely sliced kale
1/2 cup Craisins You can add more or less
3/4 cup pecans

Vinaigrette

3/4 cup white vinegar
1/2 cup sugar
1/2 cup maple syrup do not use pancake syrup
1 teaspoon salt
1 1/2 teaspoons dijon mustard
1/2 cup vegetable oil

Wash kale, and pat dry with a towel.
Cut the stem and discard from each stalk of kale. The stems can be woody and tough.
Roll leaves like a cigar, and slice the leaves as fine as you can, then give them a couple of horizontal slices to break up the long pieces.
Wash sprouts, and pat dry. Slice of the stem end. Place the stem end down, and cut Brussel sprouts in half. Lay the flat cut of the sprout on the cutting board, and then slice as small as you can.
In a large bowl add 5 cups of sliced kale, 5 cups of Brussel sprouts, Craisins and pecans.

Vinaigrette

In a small bowl combine, white vinegar, vegetable oil, sugar, salt, maple syrup, and dijon mustard. Whisk until this is blended well.
Pour well-blended dressing over vegetables, and stir well. Cover and refrigerate for at least 30 minutes before serving.

Ratatouille Pappardelle

1/4 cup extra-virgin olive oil
1 large onion, chopped
1 1/2 cloves garlic, minced
1 pound tomatoes, cut into 1/2-inch pieces
1 eggplant, cut into 1/2-inch pieces
3 zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
1/4 cup tomato sauce
1 1/2 tablespoons herbes de Provence
salt and cracked black pepper to taste
1/4 cup dry red wine

Pasta:
1 (8 ounce) package dried pappardelle pasta
2 tablespoons extra-virgin olive oil
4 cups fresh spinach
2 ounces Parmigiano-Reggiano cheese, shaved
2 teaspoons balsamic vinegar, or to taste (optional)

Pour olive oil into a large pot over high heat.
Add onion and garlic and saute for 2 minutes.
Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper.
Stir in wine, cover, and simmer for 10 minutes.
Uncover and simmer until vegetables are just tender, 12 to 15 minutes.
Leave ratatouille warm in the pot until ready to use.
Fill a large pot with lightly salted water and bring to a rolling boil.
Cook pasta at a boil until tender yet firm to the bite, about 10 minutes.
Drain, reserving 1/2 cup cooking water and toss pasta with oil.
Reheat ratatouille in an extra-large skillet over medium heat.
Add pasta and spinach; toss just until spinach wilts.
Add enough reserved pasta water to make a saucy consistency. Season with salt and pepper.
Sprinkle with Parmigiano-Reggiano cheese and drizzle with balsamic vinegar.

Princess Diana's favorite Bread Pudding

Princess Diana's favorite Bread Pudding


3 ounces raisins
1/4 cup Amaretto
12 slices white bread, crusts removed
1 1/2 sticks unsalted butter, melted
9 egg yolks
2 teaspoons vanilla paste
3/4 cup sugar
1/2 cup milk
2 cups heavy cream
2 tablespoons granulated sugar, to dust top of pudding
3 ounces sliced almonds, lightly toasted
2 tablespoons powdered sugar

Soak the raisins in the Amaretto, and leave covered with plastic wrap at room temperature 6 to 8 hours or overnight.
Preheat the oven to 350 degrees.
Cut 4 slices of the bread into 1/2-inch dice and spread the diced bread on the bottom of a casserole dish. Sprinkle the raisins on top of the bread cubes and pour any remaining liquid over the bread.
Cut the remaining 8 slices of bread in half diagonally, and then cut each half slice in half diagonally to create 4 even triangles per slice.
Dip the triangles into the butter, and arrange on the top of the raisins, overlapping the triangles slightly.
Pour any remaining butter over the top of the bread.
Whisk the yolks, vanilla paste, and sugar in a large bowl until combined.
Bring the milk and cream to a boil in a heavy saucepan over high heat,
and pour the hot mix onto the egg yolks, whisking constantly.
Pour the warm egg mixture over the bread, making sure all of the bread is coated,
and set aside the coated bread for 20 minutes to allow the egg mixture to soak into the bread.
Place the casserole dish in a roasting tray filled with hot water halfway up the sides of the casserole dish, and bake on the middle rack in the oven for 30 to 45 minutes, or until golden brown on top with the filling just set.
Remove the dish from the oven and roasting tray, and sprinkle with the extra sugar.
Broil or use a crème brûlée torch to caramelize the sugar.
Sprinkle with the toasted sliced almonds, and dust with powdered sugar.
Cool slightly, and serve warm with a jug of cream and some fresh berries.

Mini Frittatas with Smoked Sausage and Potato

Nonstick cooking spray
1 (14 ounce) package smoked Sausage, quartered lengthwise and sliced
1 1/2 cups frozen shredded hash brown potatoes
2 ounces Gouda cheese, shredded
1/4 cup finely chopped red sweet pepper
2 tablespoons chopped green onion
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 eggs
1/4 cup milk
Fresh oregano leaves (optional)

Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick spray.
In a large bowl, combine the first 8 ingredients.
Divide mixture among the prepared muffin cups.
In a medium bowl, whisk together eggs and milk to combine.
Slowly pour egg mixture over sausage mixture in the muffin cups.
Cups will be full.
Bake in preheated oven for 20 to 25 minutes or until puffed and set.
Remove and let cool in cups on a wire rack for 10 minutes.
Loosen sides and remove from cups. Serve warm, garnished with additional oregano, if desired.