Masterson Family Favorite Recipes
Wednesday, July 2, 2025
Masterson Mashed Potato Salad
Saturday, February 22, 2025
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.
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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?]
Tuesday, February 18, 2025
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.
Saturday, October 14, 2023
BEEF STROGANOFF
4QT 6-8QT INGREDIENTS
1 lb 2
lbs Beef stew
meat – 1in. pieces
1 tbsp 2
tbsp flour
1 tbsp 2
tbsp Shortening
1 4-oz can 2 4-oz cans Mushrooms, drained (reserve liquid)
1 2 Onions, medium, sliced
1 tsp 2tsp Salt
¼ tsp ½
tsp Pepper
Dash ¼
tsp Ground
Marjoram
2 tsp 4
tsp Dry Mustard
3 tbsp 6
tbsp Catsup
½ cup 1
cup Dairy Sour
Cream
1. Roll beef in
flour, brown in hot shortening in pressure cooker.
2. Add enough water
to reserved mushroom liquid to measure ¾ cup.
(Use 1 ½ cups for 6-8qt recipe).
Add mushrooms, mushroom-water mixture and remaining ingredients except
sour cream to cooker.
3. Cover, set
pressure cooker for 30 minutes.
4. Cool cooker
normally for 5 minutes, then release pressure slowly by opening the valve.
5. Stir in sour cream; heat through. Serve with egg noodles.