I finished the final leg of my San Diego journey at Grandma and Papa's house. This corresponded with my last day working remote for my old job. I spent Friday morning in their garage wrapping up my projects, typing farewell emails, and saying goodbye to everyone.
I emerged around noon to Grandma's simple yet comforting lunch of tuna sandwiches, pickles, Pringles, and chicken noodle soup. This was a staple meal at Grandma's house when I was a child, along with rocky road ice cream drizzled in chocolate syrup.
Nostalgia was a big theme of the visit. Papa showed me a broiler pan he bought for 35 cents 30 years ago at a garage sale, one that has been trusty ever since. He also bought me one of my own to take home.
After looking at some slides of my mom and my Aunt Kelly from high school, including a few of Mom in her famous drum major outfit, it was off to the kitchen to make a recipe for chicken parisienne that came with Grandma's first crock-pot (although we made it in the oven to save time).
Some things I learned:
- While I've been learning that it's useful / fun to substitute ingredients as your tastes allow, some things really do need to be precisely right. Grandma said to pay attention about whether the recipe calls for condensed versus evaporated milk, because it can really make a pivotal difference. Also, she said she once accidentally put in a can of jalapenos instead of a can of green chilies; you can imagine the consequences.
- Grating cheese really isn't that hard. We always have been buying the pre-grated.
6 medium chicken breasts
Salt and pepper
1/2 cup dry white wine, vermouth, (optional)
1 10 1/2-ounce can condensed cream of mushroom soup
1 4-ounce can slice mushrooms, drained (1/2 cup)
1 cup dairy sour cream
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in crock-pot.
Mix white wine, soup, sour cream, onion, and mushrooms until well combined. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. Serve sauce over chicken with rice or noodles.
SHRIMP CHILIE QUICHE
1 regular pie crust shell, thawed
1 small can (5.33 fl oz) evaporated milk
2 tablespoons flour
3/4 teaspoon garlic salt
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/2 cup chopped onion
1 can chopped green chilies
1 can deveined medium (or small) shrimp, drained
Preheat oven and cookie sheet to 450 F. Partially bake pie shell about 6 minutes. Remove from oven. Reduce oven temperature to 350 F. Beat together eggs, evaporated milk, flour and garlic salt. (Mixture need not be smooth.) Stir in cheese, onion and chilies. Pour into pie shell. Spread shrimp on top of custard mixture. Bake on preheated cookie sheet, until knife inserted in center comes out clean, about 35 to 40 minutes. Cool 15 minutes before serving.