#MEwx Cold, windy and a Pistachio Chicken salad recipe with Brandy Slush to wash it down with

Good morning Augusta

This morning we have partly sunny skies with snow showers this morning. Highs in the lower 30s. West winds 10 to 15 mph with gusts up to 25 mph.

Tonight we’ll have mostly clear conditions with temps around 6 above. Northwest winds around 10 mph with gusts up to 20 mph this evening, turning light and variable. Wind

chill values as low as 3 below.

The readings from my weather instruments are:

The Wind Chill is 25.3°F, Dew Point is 20.3°F, the humidity is 81%, and the outdoor temp is 25.3°F.

The wind direction is North Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and steady with a weather graphic indicating clouds.

Visibility is 4.0 miles / 6.4 Kilometers with mostly cloudy skies to 4,200 ft / 1,280  and overcast skies to 6,500 ft / 1,981 m and Yesterday's

The UV rating is 0 out of 16, Sunrise is 7:01 A.M., Sunset is 3:59 P.M., Moonrise is 7:03 A.M., Moonset is 4:34 p.M. and we have a NEW MOON being 0% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 071153Z AUTO 00000KT 4SM -SN BR BKN042 OVC065 M03/M05 A3005 RMK AO2 SNE32B51 SLP181 P0000 60000 T10331050 11028 21050 53015  | 

We received a dusting of snow here over the past 24 hours, but not enough to accurately measure.

Yesterday I mentioned salads with chicken. The recipe below is a salad recipe with chicken that calls for ground up pistachio nutsThat may be delicious, but it adds to the cost of making it, especially this time of year. Given recent news reports about lettuce, be sure that you can get that from a safe, reliable source. Having said the foregoing, this is a very delicious meal and, as you can see from the nutritional breakdowns, not too bad in the dietary department either. 

Chicken Pistachio Salad

(Serves 4)

50g shelled pistachio nuts, finely ground

1/2 + 1/4 teaspoon salt

1/2 teaspoon + 1 pinch freshly ground black pepper

4 boneless, skinless chicken breast halves

2 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

Salad Recipe Dressing

1 teaspoon grated sweet white onion

1 large ripe avocado, pitted and peeled

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Cooking Method:

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

 

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre

 

You’ll need a holiday type of something “adult” to wash that salad down with, right?

BRANDY SLUSH

32 servings

2 cups boiling Water

4 regular size Tea bags

2 cups Sugar

7 cups Water

2 (12 oz) cans frozen Lemonade concentrate, thawed and undiluted

2 (12 oz) cans frozen Orange juice concentrate, thawed and undiluted

2 cups Brandy

Lemon-lime carbonated beverage

Pour 2 cups boiling water over tea bags, cover and steep 5 minutes.  Remove tea bags, squeezing gently. Set tea aside to cool.  Combine sugar and 7 cups water in a saucepan, bring to a boil, and let boil until the sugar dissolves, stirring occasionally.  Combine tea, sugar mixture, lemonade concentrate, orange juice concentrate, and brandy in a large freezer proof container, stirring well.  Freeze until firm.  To serve, spoon 1/2 cup mixture into each glass, and add 1/4 cup Lemon-Lime beverage, stir until slushy. Re-freeze remainder of mixture, use as needed.