Mango and paprika pork chops

I am submitting 4 recipes this time. I hope you will find something you will like and love. Happy Cooking.

Mango and paprika pork chops

4 boneless pork chops ( about 1 1/2 lbs. total)

2 to 3 tsp. hot hungarian paprika

1 tsp kosher salt, divided

1 tsp. pepper, divided

2 tablespoon olive oil

1 large mango ( about 1 lb.) peeled and cubed

1/2 red onion, cut into thin wedges

1 green bell pepper, sliced

couscous

1/4 cup cilantro leaves

Heat oven to 375 degrees. Sprinkle pork with paprika and 1/2 tsp, each salt and pepper

Heat oil in a large ovenproof frying pan over medium-high heat. Brown pork on both sides, 6 minutes. Transfer to a plate.

Add mango, onion, bell pepper and remaining 1/2 tsp. each salt and pepper to pan. Cook, stirring often, until softened, about 5 minutes.

Set pork chops on top of mango and bake until meat is no longer pink in center, 8 to 10 minutes. Serve pork and mango over couscous and sprinkle with cilantro.

Souffled Pumpkin Pancakes

I saw this one on Paula Dean, and BOY did it look yummy!

Souffled Pumpkin Pancake

5 Tablespoons butter

1 Tablespoon brown sugar

1/4 cup pecan halves

2/3 cup all-purpose flour

1 teaspoon pumpkin pie spice

1/3 cup sugar

1/4 teaspoon salt

4 eggs. separated

2/3 cup buttermilk

1 1/4 teaspoon vanilla extract

1 cup pumpkin puree

confectioners sugar for dusting

maple syrup for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10 inch skillet over medium-heat. Add brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes.Transfer the pecans to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter, whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown. ( in the skillet pan)

Dust the pancake with confectioners sugar. Cut into wedges and serve with maple syrup.

Linguine with chicken ragu

I guess having pasta night on my mind and trying to continue to carb load Alexander this recipe appealed to me. It is from Giada, she did add a ragu sauce recipe to go along with this. I have added the sauce in case you would like to try the fresh homemade approach. If not, you can always use Prego from the grocery store to save time.

Linguine with chicken ragu

2 Tablespoons olive oil

1 1/2 pounds boneless, skinless chicken thighs, finely chopped. ( I will probably use breast, less fat.)

1/2 cup finely chopped shallots

1 Tablespoon minced garlic

2 Tablespoons finely chopped fresh rosemary

2/3 cup dry white wine

4 cups quick marinara sauce

1 pound dried linguine

1/2 cup freshly grated parmesan cheese.

Heat the oil in a large, heavy skillet over medium-high heat. Add the chopped chicken and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots, garlic, and rosemary, and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. Bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. drain, reserving 1 cup cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten.

Transfer the pasta to a large serving bowl, sprinkle with Parmesan cheese, and serve.

Quick marinara sauce.

2 (28-ounce) cans whole tomatoes in juice

1 bunch of fresh basil, stemmed

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

4 garlic cloves, finely chopped

1 teaspoon dried oregano

1 teaspoon sugar

salt and freshly ground black pepper

in blender, puree the tomatoes with their juices and the basil until almost smooth. Set the tomato puree aside.

Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute' until very tender, about 12 minutes. Stir in the tomato puree, oregano, and sugar, Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. ( the sauce can be made 1 day ahead. If storing for future use cool, then cover and refrigerate. Rewarm over medium heat before using.)