#MEwx Cold and clear with grilled sirloin salad and Blueberry pie for dessert

Good morning Augusta

This morning we have sunny skies with highs in the mid 20s. Light and variable winds.

Tonight we'll have mostly clear conditions with lows around 12°F. Light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 3.7°F, Dew Point is -7.4°F, the humidity is 59%, and the outdoor temp is 3.7°F.

The wind direction is West Northwest between 0.1 MPH and 0.3 MPH.

The Relative pressure is 30.42, the Absolute pressure is 30.22 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear and very cold skies.

The UV rating is 1 out of 16, Sunrise is 7:06 A.M., Sunset is 4:00 P.M., Moonrise is 11:24 A.M., Moonset is 9:59 p.M. and the moon phase is waxing crescent being 32% illuminated.

Augusta's RAW METAR readings are:

METAR KAUG 131053Z AUTO 00000KT 10SM CLR M16/M18 A3045 RMK AO2 SLP320 T11561183  | 

We didn't receive any snow here over the past 24 hours.

With all of that goodie-based food you've been eating, time to get back to a salad with enough in it to stick to your ribs in this cold weather. Yes, you DO need red meat when the weather is foul.

Grilled Sirloin or Chicken Salad

Serves 4

 

 

1         tablespoon  chili powder

2          teaspoons  dried oregano

1           teaspoon  dried thyme

1/2      teaspoon  salt

1/2      teaspoon  onion powder

     1/2      teaspoon  garlic powder

     1/4      teaspoon  black pepper

  1              pound  sirloin steak, trimmed (or chicken breasts) -- lean, boneless

8               cups  spring blend salad greens

1 1/2           cups  red bell pepper -- in strips

1                cup  red onion slices

1         tablespoon  fresh parsley -- chopped

1         tablespoon  red wine vinegar

1           teaspoon  olive oil

1           teaspoon  fresh lemon juice

1        8.75 oz can  whole kernel corn -- drained and rinsed

 

Combine first 7 ingredients; rub over all sides of steak or chicken. 

Heat a nonstick grill pan over medium-high heat.

Add meat; cook 5 minutes on each side for steak; grill chicken until juices

are clear; or until desired degree of doneness.  Cut into slices.

 

While meat cooks, combine salad greens and remaining ingredients in a large

bowl; toss well to coat.  Top with grilled steak or chicken.

Per Serving (excluding unknown items): 49 Calories; 2g Fat (27.5% calories

from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

289mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates.

 

For dessert:

BLUEBERRIES AND CREAM PIE

(You can substitute peaches for blueberries)

½ cup plus 1 Tblsp. milk, divided

3 Tblsp. butter

1 egg

¾ cup flour

1 8-oz. package cook-and-serve vanilla pudding mix

1 tsp. baking powder

1/8 tsp. salt

2 cups fresh or frozen blueberries, thawed

1 8-oz. package cream cheese, room temp

½ cup sugar

Cinnamon sugar for topping

1.      In a large mixing bowl, beat ½ cup milk, butter, and egg. 

2.      Combine flour, pudding mix, baking powder, and salt; stir into egg mixture just until moistened.

3.      Pour into a 9-inch pie plate coated with cooking spray. 

4.      Arrange blueberries over batter to within ½ inch of edge of plate.

5.      In a large mixing bowl, beat cream cheese, sugar, and remaining milk until smooth. 

6.      Spread over blueberries to within 1 inch of berry edge.

7.      Sprinkle cinnamon sugar over the cream cheese mixture.

8.      Bake at 350⁰ for 30-35 minutes or until set.  Serve warm.  Refrigerate leftovers.