#MEwx Not as cold, sun, clouds and two chicken recipes to choose from

Good morning Augusta.

If you want to se weather readings from my personal weather station in real-time click here.

This morning we have clouds with a 50 percent chance for snow. Highs in the upper 20s with light and variable winds, becoming south around 10 mph this afternoon. Gusts up to 25 mph with wind chill values as low as 1 below.

Tonight we'll have mostly cloudy skies, not as cold with lows in the lower 20s. Winds will be Southwest around 10 mph in the evening, becoming light and variable.

The wind direction is West between 0.0 MPH and 0.2 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and steady with a weather graphic indicating sun and clouds.

We've didn't receive any measurable rain/snow melt here over the past 24 hours.

Our outdoor temperature is 5.2°F, the humidity is 50%, the dew point is -9.9°F and our wind chill is 5.2°F. 

Visibility is 10.0 miles / 16.1 kilometers with sun.

The UV rating is 1 out of 16, the moon is 97.6% illuminated, the moon phase is waning gibbous, sunrise is 7:09 am↑ 118° Southeast, Sunset is 4:31 pm↑ 242° Southwest, Moonrise is 6:09 pm↑ 63° Northeast, Moonset is 8:32 am↑ 299° Northwest and we'll have 9 hours 22

Minutes of daylight today.

 

Here are 2 recipes for you to choose from.

 

CHICKEN STEW:

Hey, when it's cold and wet outside, this one will warm you from the inside out.

Chicken broth

Mixed stew vegetables

Onion

Salt and pepper to taste

 

Cook chicken in the broth, add vegetables and cook until chicken is done.   OR: Add pre-cooked chicken into the broth with the vegetables. Cook until all vegetables are cooked.  That's all to this recipe.

 

And for a second one -

 

MEDITERRANEAN CHICKEN AND ORZO

 

4 servings

 

1 tbsp olive or vegetable oil

4 boneless, skinless chicken breast halves (about 1¼ lbs)

2 cloves garlic, finely chopped

1 1/3 cups uncooked orzo or Rosa marina pasta

1 can (14½ oz) fat-free chicken broth

½ cup water

1 tbsp chopped fresh or 1 tsp

dried rosemary leaves

½ tsp salt

2 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (1 ½ cups)

3 roma (plum) tomatoes, cut into fourths and sliced (1½ cups)

1 medium green bell pepper, chopped (1 cup)

¼ cup crumbled feta cheese (2 oz) if desired

Sliced ripe olives, if desired

 

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.  Mix garlic, pasta, broth and water in skillet. Heat to boiling; reduce heat. Cover and simmer about 8 minutes, stirring occasionally, until most of the liquid is absorbed.  Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender. Sprinkle with feta cheese and olives.  If your family prefers, sprinkle Parmesan cheese over this skillet instead of using feta cheese and omit the olives.  Quickly complete this meal with warmed purchased focaccia bread and fresh pears or clusters of red grapes.