Casa del Rio Copy Cat Salad Recipe

 Tom and I really enjoy the Chef’s Diet Salad at Casa del Rio. It has a bed of lettuce with scoops of machaca (moist, not dried), shredded chicken, cottage cheese, and sliced avocado on top. We like to use their salsa as the salad dressing, too. We like to eat a lot of salads during the summer and I decided to try to replicate that one because chuck roasts were on sale. It came out really good! Here is the recipe. I don’t have measurements for everything yet. I might update as I go along. WARNING: this will feed a whole lot of people!

INGREDIENTS

•        Several bags of Veggie Lover’s salad (each bag will make 3-4 servings)
•        Avocados, sliced
•        Cottage cheese
•        Black olives
•        Cherry tomatoes
•        Your favorite salsa or salad dressing of choice (we bought a quart of Casa del Rio’s salsa for $12)

CHICKEN

•        Rotisserie chicken (I like the ones from Costco), shredded with all skin removed
•        ½ to 1 cup chicken broth

MACHACA

•        6 lbs. chuck roast (boneless)
•        2 Tbsp. chili powder
•        4 tsp. cumin
•        4 tsp garlic powder
•        4 tsp. oregano
•        2 tsp. paprika
•        1 tsp cayenne pepper
•        Salt & pepper to taste
•        ½ to 1 cup beef broth

INSTRUCTIONS

CHICKEN

1.      Shred the entire rotisserie chicken, removing all skin and bones.

2.      Place the meat in chicken broth to keep moist and heat in a crock pot on low for about 2 hours.

MACHACA

1.      Place chuck roast in crock pot.

2.      Add all seasoning and beef broth.

3.      Cook on low for 8 hours.

4.      Remove meat from crock pot and shred with forks, removing and discarding all fat.

5.      Return shredded meat to crock pot for an hour or so to reheat.

ASSEMBLE SALAD

1.      For each portion, place some Veggie Lover’s salad in a large bowl.

2.      Add black olives and cherry tomatoes to the salad.

3.      Place 3-4 slices of avocadoes on top of the salad.

4.      Add a scoop each of cottage cheese, shredded chicken, and machaca to the salad.

5.      Pour on the salsa or your salad dressing of choice.

Enjoy!!!

Masterson Mashed Potato Salad

When Mom and Dad were first married, Dad decided he wanted to know what mashed potato tasted like so he told Mom (who was anxious to please Dad since she was a new bride) that his mother mashed the potatoes in the potato salad. Back in those days, it cost too much to make long distance phone calls (they lived in California and their families lived in Illinois), so Mom and Dad had to figure out the recipe on their own. This is what they came up with. When they went home a couple of years later, Mom asked Grandma Masterson how she made it. She said she had never heard of it! Dad was just curious and lied to her. He liked it so much that he never told her any different. We have made it this way ever since with just a few minor adjustments. 

This is one of those recipes that doesn't really have measurements.

From Sandi: 

I cook 5lbs of potatoes and mash them (with butter, but no milk). Mix miracle whip, mustard, and vinegar (or pickle juice), (to taste) then mix with potatoes. Add onion and dill relish. After everything is mixed in, add chopped boiled eggs and fold gently. After putting it all in your container, garnish the top with sliced boiled eggs. 

How many eggs? 

Almost 12. Depends on how many slices you want on top. I usually put 4 or 5 in the salad. 

Sherri's Notes 

I use the hand masher so that some of it is lumpy. 

Use about ¾ stick of butter. 

Use the same ingredients for deviled eggs (i.e. mayonnaise vs. miracle whip and Dijon mustard vs. yellow mustard) and the same ratio to taste. 

Deviled eggs (increase amounts according to taste for amount of potatoes): 

 • 1/3 cup mayonnaise

 • 1¼ tsp Dijon mustard

 • 3/4 tsp white vinegar

 • 1/4 tsp salt 

 I used 8 large eggs rather than 12. Cut up 5 in the salad plus the ends of the remaining 3. Then sliced the remaining 3 to put on top. Could have used 9 large eggs and put 4 on top for the 5 lbs. of potatoes.

Melt In Your Mouth Chicken

 This is another recipe I got from Soup Lovers (https://soup-lovers.servi.tn/melt-in-your-mouth-chicken/). It is very tasty and easy to make. I made almost no changes, but they are in square brackets as usual.

This is the photo from the original recipe.

They did not make the breasts thin.

I highly recommend making them thin!

Ingredients:

• 3 thin sliced boneless skinless chicken breast halves [about 2 ½ lbs]
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese [I used fresh Parmesan]
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil. [I used a 11x15 glass pan.]

Prepare the chicken:

In a bowl, mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

[Pat chicken pieces dry.] Coat each chicken breast generously with the mixture, ensuring it’s well-covered on all sides.

Bake the chicken:

Place the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown on top.

Garnish with freshly chopped parsley before serving. [I never do this.]

Enjoy this tender and juicy chicken that truly melts in your mouth!

[Serve with a veggie of your choice.]

Chicken Spinach and Mushroom Low Carb Oven Dish

 I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.

INGREDIENTS

• 1 small bag fresh baby spinach [about 5 oz]
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• [3] thin sliced chicken breast halves [about 2 ½ lbs.]
• 1 container green onion cream cheese*
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms

INSTRUCTION

[Try browning the chicken first to look/taste better?]

1) In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my largest glass pan: 11x15]

2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3) Bake at 375°F for 20 minutes, remove foil and bake uncovered for another 20-25 minutes.

4) Sprinkle Mozzarella Cheese on top and bake uncovered for another 10 minutes or until starting to brown.

5) Let cool for 10 minutes and serve.

 

* [Green onion cream cheese doesn’t exist. Chive & onion cream cheese seems to be a reasonable substitute.]

[Generates a lot of liquid. Maybe serve with mashed cauliflower, potatoes, rice, or pasta?]

Perfect Deviled Eggs

 

I’ve always guessed at how much of each ingredient to use for deviled eggs. I recently found this recipe that uses the same ingredients I use and it gives measurements! My deviled egg container holds 8 eggs so I added the measurements in parentheses for 8 eggs. I’ve tried it a few times and they came out really good every time. Tom raves about how good they are.

Ingredients:

•       6 hard-boiled eggs (8 eggs)

•       1/4 cup Mayonnaise or Miracle Whip (1/3 cup)

•       1 tsp. Dijon mustard (1 1/4 tsp)

•       1/2 tsp. white vinegar (3/4 tsp)

•       1/4 tsp. salt

•       Paprika or smoked paprika to taste

Directions:

1.      Slice eggs in half lengthwise. Remove yolks to a medium bowl.

2.      Mash yolks with a fork.

3.      Add mayonnaise (or Miracle Whip, if using), mustard, vinegar, and salt; mix well.

4.      Spoon a heaping spoonful of yolk mix on each egg white half.

5.      Sprinkle with paprika or smoked paprika.

Notes:

·        We usually use very little, or no, salt so I didn’t increase that measurement. But the eggs did need salt so don’t skip it.

·        Be sure to use fresh eggs. To test the freshness, fill a glass or bowl with cold water and submerge the egg:  (https://www.southernliving.com/food/dairy/eggs/how-to-tell-if-an-egg-has-gone-bad)

o   If the egg sinks to the bottom and lays flat on its side, it’s still fresh.

o   If it sinks, but stand on one end at the bottom, it is not as fresh but still edible.

o   An egg that floats to the top is not fresh and could be spoiled.

·        I usually boil 1 or 2 extra eggs to make up for wrecking the white of as couple of them.

·        I discovered the trick to peeling hard-boiled eggs without wrecking the white.

o   Crack just the large end of the egg, not the sides, and peel from the end. It’s not 100% perfect, but almost.

o   Also, make sure they are cold before cracking them. I drain the hot water out of the pan, put a lot of ice cubes in, and fill with cold water. Then let it sit until the ice is melted and the eggs are cool.