#MEwx Cloudy, warm and rainy with Slow Cooker Chicken and Sausage

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 areas of patchy fog with mostly cloudy skies and isolated showers. Turning partly sunny with scattered showers with isolated thunderstorms this afternoon. Highs in the upper 70s with light and variable winds.

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

We didn’t receive any rain here over the past 24 hours.

The wind is Northeast between  0.0 MPH and 2.7 MPH.

The Relative pressure is 29.68, the Absolute pressure is 29.48 and rising with a weather graphic indicating Sun and clouds.

The outdoor temperature is 61.5°F, the dew point is 64.8°F, the heat index is 65.1°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 Kilometers with low-hanging, pregnant looking skies.

The current Solar Radiation reading is 100.6W/m2, the UV Index is 0  placing the average person at no risk, the moon phase is Waning crescent and the moon is 7.7% illuminated. Sunrise is 5:53 AM, sunset is 7:32 PM, moonrise is 2:31 AM, Moonset is 6:41 PM and we’ll have 13 hours 38 minutes of daylight today.

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

 

It’s only a matter of time before things begin to cool off, so copy this recipe and tuck it away. Or, once school cranks up again, you can get this meal going on your lunch break (if you can get home to do that) so it will be ready when you’re home from work and kids are home from school.

 

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.