#MEwx Cloudy, rainy, sun later and Ranch Chicken Sandwiches

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have mostly cloudy skies with isolated showers and heavy misting, then partly sunny this afternoon. Highs in the mid 70s with light and variable winds.

Tonight we’ll have partly cloudy conditions with scattered showers and isolated thunderstorms during evening hours, then mostly cloudy with isolated showers after midnight. Patchy fog with lows in the lower 60s. Winds will be light and variable.

We received 0.30 inches of  rain here over the past 24 hours, and it’s still pretty darn misty out there.

The wind is North between  2.9 MPH and 15.7 MPH.

The Relative pressure is 29.63, the Absolute pressure is 29.43 and rising with a weather graphic indicating Sun and clouds.

The outdoor temperature is 66.4°F, the dew point is 66.1°F, the heat index is 66.4°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 Kilometers with very cloudy skies.

The current Solar Radiation reading is 194.0W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is Waning crescent and the moon is 13% illuminated. Sunrise is 5:52 AM, sunset is 7:32 PM, moonrise is 1:33 AM, Moonset is 6:04 PM and we’ll have 13 hours 41 minutes of daylight today.

Our next full moon will be on September 10 and our next New Moon is on August 27.

 

Today’s healthy recipe for you as well as for the kids is a Freezer meal type of this meal. “Try it. You’ll like it.”

 

Here’s another chicken meal that I assure you the kids will love.

Ranch Chicken Sandwiches

Original recipe taken directly from Ree Drummond on “Pioneer Woman” TV show

Ingredients:

4 whole boneless, skinless chicken breasts (or chicken thighs)

1/2 cup honey

1/2 cup Dijon mustard (or country/grainy mustard) (or whatever kind of mustard you like)

1 teaspoon paprika

1/2 teaspoon salt

Freshly ground black pepper

Juice of 1 lemon

Crushed red pepper, for sprinkling, optional

1 pound thick-cut bacon, sliced in half

2 cups grated sharp Cheddar or slices of your favorite cheese

8 soft whole grain buns, or whatever you have

Directions:

With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size. Trim chicken thighs, if necessary.

Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours or longer depending on your time.

While the chicken marinates, fry the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).

When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it (skip this step if you’re watching your fat intake). (Or you can grill the chicken breasts on an indoor or outdoor grill; a skillet should work, too!)

When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some cheese and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).

Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

You can skip the rolls and serve along with a salad, pilaf, whatever.

PS: This is great the next day too!