#MEwx slow cooker sausage and chicken, warmer temps with sun and some clouds again.

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

Remember to set your clocks back one hour Sunday morning at 2 AM.

This morning it is partly sunny with expected highs in the lower 50s. Winds are South around 10 mph gusting to 25 mph.

Tonight we’ll have partly cloudy skies during evening hours becoming mostly cloudy. Lows around 40°F. Winds will be Southwest around 10 mph gusting to 20 mph.

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

The wind is South Southeast between 3.6 MPH and 6.3 MPH.

The Relative pressure is 30.20, the Absolute pressure is 29.99 and steady with a weather graphic indicating sun and clouds.

Our humidity is 80%, the temperature is 32.7°F, the dew point is 27.5°F and it feels like 32.7°F.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 6.6W/m2. Sunrise is 7:19 AM, sunset is 5:28 PM and we’ll have 10 hours 8 minutes of daylight today. Moonrise is 9:53 PM and Moonset is 1:28 PM. The moon phase is waning Gibbous and is 70% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

Let’s try this recipe tonight. Kids or grown-ups will love it.

Yes, it’s another chicken recipe, but it’s inexpensive and is nutritious.

Knock Your Socks Off Slow Cooker Chicken and Sausage

Courtesy of Marie Johnson

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.