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Arctic Habitat

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The Arctic is a polar region located at the northernmost part of Earth. The Arctic consists of the Arctic Ocean, adjacent seas, and parts of Alaska (United States), Northern Canada (Canada), Finland, Greenland (Kingdom of Denmark), Iceland, Norway, Russia and Sweden. Land within the Arctic region has seasonally varying snow and ice cover, with predominantly treeless permafrost (permanently frozen underground ice) containing tundra. Arctic seas contain seasonal sea ice in many places.

Grilled Skirt Steak Fajitas

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Grilled Skirt Steak Fajitas

Fajitas are one of the most social dinner entrees we know. Everybody sits around the table, assembling steak, vegetables, salsa, sour cream, guacamole, and cheese—everything or just a few, selectively—according to preference. Feel free to substitute flank, hanger, or flap for the skirt steak in this recipe. Chowhound

  • 1/2 cup soy or tamari sauce
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 1 Zest of 1 orange
  • 1/4 cup chopped fresh cilantro
  • 4 cloves garlic, minced
  • 2 tbsp brown sugar
  • 1 tbsp chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 pounds skirt steak
  • 1 red bell pepper, stemmed, seeded, and cut into strips
  • 1 green bell pepper, stemmed, seeded, and cut into strips
  • 1 large yellow onion, halved and sliced
  • 12 – 16 fresh flour tortillas, warmed
  • Pico de gallo, sour cream, guacamole, and shredded Jack cheese, for serving

  1. 1-To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator.

    2-Put the skirt steak in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.

    3-When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the steaks from the marinade, letting the excess marinade drip off, and transfer the steaks to a large plate. Let come to room temperature while you prepare the grill.

    4-Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate.

    5-Put a large cast iron frying pan on the grill and add the onions and peppers. Place the skirt steak on the other side of the grill.

    6-Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Cook the vegetables, stirring occasionally, until tender.  Transfer the steak to a cutting board, tent with foil, and rest.

    7-Thinly slice the steak against the grain, then transfer it to the cast iron frying pan with the peppers and onions.

    Serve right away with warm tortillas, pico de gallo, sour cream, guacamole, and cheese.

Game plan: Make a batch of Pico de Gallo salsa before you begin.

Austria - Travel

Austria – Travel

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Austria Travel Photography: Portraits, landscapes, monuments, highlights, places. people, culture, costumes and history.

Sherri Hill Spring 2018

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Sherri Hill Spring 2018 Collection – Gowns & Prom Dresses.

Pork Chops and Mushrooms With Sour Cream

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Pork Chops and Mushrooms With Sour Cream

These flavorful pork chops with sour cream are super easy to prepare and cook in a skillet. Serve these pork chops with a rice dish or potatoes and a tossed salad or side vegetable for a fabulous meal.

The pork chops are finished with a creamy sour cream sauce and chopped fresh herbs for garnish. The Spruce Eats

  • 4 pork chops (boneless or bone-in, about 1-inch thick)
  • 1-2 teaspoons Cajun seasoning (or grill seasoning blend)
  • dash salt
  • Dash black pepper (freshly ground)
  • 2 tbsp olive oil (or enough to cover the bottom of the pan)
  • 1 tbsp butter
  • 6-8 oz mushrooms (sliced)
  • 1 tbsp lemon juice
  • 1 tbsp mustard (Dijon)
  • 1 cup chicken broth
  • 1 cup pearl onions (frozen) -optional-
  • 1 cup cherry tomatoes -optional-
  • 1/2 cup sour cream

  1. 1-Gather the ingredients.

    2-Season the pork chops with grill seasoning or Cajun seasoning and a light sprinkling of salt and pepper.

    3-Heat a large skillet over medium heat. When the pan is hot, add the olive oil.

    4-Brown the pork chops in the hot oil for about 3 minutes on each side; remove to a plate and set aside.

    5-Add mushrooms to the skillet along with 1 tablespoon of butter and cook, stirring, until the mushrooms are tender. Add the pork chops back to the pan along with the lemon juice, mustard, chicken broth, and pearl onions, if using. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove the cover, add the tomatoes, if using, and simmer for 5 minutes longer.

    6-With a slotted spoon or spatula, remove the pork chops and vegetables to a serving dish.

    7-Stir sour cream into the pan juices and heat through. Do not let the mixture boil.

    8-Pour the sour cream sauce over the chops and sprinkle with fresh parsley, chives, or thyme.

Red Velvet Cupcakes With Cream Cheese Frosting

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Red Velvet Cupcakes With Cream Cheese Frosting

Red Velvet Cupcakes for Valentine’s Day – The Recipe Critic –

  • 1 Package (2-layer size) red velvet cake mix
  • 3 9/10 oz package chocolate instant pudding mix
  • 8 oz package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 16 oz package powdered sugar
  • 1 cup frozen whipped topping, thawed
  • 1 oz square white chocolate candy, shaved into curls

  1. 1-Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

    2-Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

    3-Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Amount Per Serving

Calories 254Calories from Fat 85%

Daily ValueTotal Fat 9g14%Saturated

Fat 5g27%Cholesterol 21mg7%

Sodium 265mg11%Potassium 2mgTotal

Carbohydrate 42g13%Dietary Fiber 1g3%

Sugars 22gProtein 2g3%

| Ashley Turner by Enrique Vega for Harper’s Bazaar Arabia January 2018 |

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Ashley Turner by Enrique Vega for Harper’s Bazaar Arabia January 2018