#MEwx cold, cloudy and a chicken 'n sausage crock pot meal with chocolate flan for dessert

Good morning Augusta

This morning we have partly sunnyskies with highs in the lower 20s. North winds around 10 mph gusting to 20 mph.

Tonight we’ll have clear skies with Lows near 3 above zero. North winds around 10 mph in the evening, becoming light and variable with Wind chills as low as 3 below.

The readings from my weather instruments are:

The Wind Chill is 8.2°F, Dew Point is 5.4°F, the humidity is 61%, and the outdoor temp is 16.5°F.

The wind direction is East between 4.3 MPH and 5.5 MPH.

The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 6,000 ft / 1,828 m. and overcast to 8,000 ft / 2,438 m.

The UV rating is 0 out of 16, Sunrise is 7:05 A.M., Sunset is 3:59 P.M., Moonrise is 10:54 A.M., Moonset is 8:59 p.M. and the moon phase is waxing crescent being 23% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 121053Z AUTO 01007KT 10SM BKN060 OVC080 M08/M13 A2992 RMK AO2 SLP138 T10831128  | 

We received a dusting of snow overnight, but nothing measurable.

If you’re really busy, break out the crock pot and set this up to cook while you do your running around.

“Knock Your Socks Off Slow Cooker Chicken and Sausage”

Ingredients:

1 1/2 lbs boneless skinless chicken breasts

1 package andoulle sausage (Or you can use smoked sausage, kielbasa, use what you like most)

1 8 oz package cream cheese, room temperature

1 cup chicken stock

1/2 cup white wine (you can also sub this with beer or chicken stock)

3 cloves of garlic minced

1 small yellow onion diced

2 tbs grainy mustard

1/2 tsp salt

scallions for garnish

serve over white rice or buttered noodles

Directions:

In a mixing bowl whip cream cheese with chicken stock, salt, garlic, mustard and wine until incorporated.

Place, chicken and sausage in the bottom of your crock pot. Place onions on top.

Pour cream cheese mixture over the top.

Cover and place on high for 4 hours or low for 5-6 hours, checking it occasionally to make sure it's not thickening too much. If it is, add more chicken stock or wine.

When you are ready to serve, you can place the meal in a baking dish and pop it under the broiler for a couple of minutes for some extra color. (this is optional, but I highly recommend it!)

Salt and pepper to taste, serve over rice, quinoa, or pasta.    

 

This dessert is definitely a diet-killer. But hey, it’s the holidays, right? “Eat, drink and be merry, the diet starts on January 2.”

Reversed Impossible Chocolate Flan

Adapted from “Sweet & Southern” by Ben Mims

Ingredients

FOR THE CAKE BATTER

Nonstick cooking spray

1 ½ cups all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

¾ cup unsweetened coconut milk

1 tablespoon distilled white vinegar or coconut vinegar

1 teaspoon coconut extract (optional)

1 teaspoon vanilla extract

1 stick unsalted butter, at room temperature

¾ cup sugar

1 large egg

FOR THE CUSTARD

1 14ounce can sweetened condensed milk

1 12ounce can evaporated milk

½ cup Dutch process cocoa powder

1 teaspoon vanilla extract

4 large eggs

MAKE THE BATTER

Place a rack in the center of the oven and heat to 375 degrees.

Spray a 10inch Bundt pan with cooking spray.

In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and

smooth the top.

MAKE THE CUSTARD

Put all ingredients in a blender and blend until smooth. Hold a soup spoon upside down over the cake batter in pan and gently pour custard over the back of the spoon so it lands gently on cake batter without disturbing it.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan. As cake bakes, custard will sink to

bottom of pan. Bake until a toothpick inserted into cake comes out clean, 45 to 55 minutes. Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.  To serve, place a plate or platter upside down over the Bundt pan and invert.