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Lvy's Recipe Collection, Fort Worth, TX (2026)

01/16/2026

Baked Jalapeno Dip

Ingredients
- 1 tsp dill herbs
- 1 cup plain fat free Greek yogurt (thick)
- 1 tsp garlic (crushed)
- 4 jalapenos (seeds removed)
- 2 ½ tsp lemon juice
- 3/8 tsp salt

Preparation

Preheat the oven at 350 degrees Fahrenheit.

Prepare a cookie sheet with a liner/parchment paper. Slice the jalapenos lengthwise into two and place them on the cookie sheet.

Sprinkle 1/8 tsp salt and lemon juice on them.

Bake for 7-10 minutes or until you start getting the aroma of the jalapenos. (Make sure they are not burnt or not very dark) The jalapenos should be immediately removed from the oven as soon as the aroma starts to fill your kitchen.

Put the cookie sheet on the wire rack to cool down. Then combine the rest of the ingredients in the food processor/grinder and grind until smooth. The dip will be slightly loose in consistency.

Garnish the dip with more dill leaves and serve immediately with your choice of veggies, crackers, and chips. Can be used as a sandwich spread or in wraps.

Store in an airtight glass container in the refrigerator for up to 3 days.

Source: Foodista

01/15/2026

Auntie Naynay’s Spicy Greens

Ingredients
- 1 bunch each of the following: collard greens, kale, mustard greens
- 3 bunches of either fresh collard greens
- 3 bunches of Kale
- 2 tablespoons of olive oil
- 1 finely diced onion
- 1 teaspoon of red pepper flakes
- 1 teaspoon of seasoned salt
- All seasonings
- 1 cup of water

Preparation

Take the collard greens and separate the leaves (if fresh).

Rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other.

Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife.

Rolling them together speeds up the process as you are slicing through several leaves at once.

With kale and mustard greens, just break off the stem and break it with your hands, after a thorough rinse. Set aside.

Combine water, onions, seasoned salt, red pepper flakes and olive oil in a large pot. Bring it to a rolling boil, lower the heat halfway. Cook for 5 minutes.

Then add the greens to the pot until full, cover, and let it cook down then add the rest of the greens. Cover, turn the heat down just a little and let it cook - stirring every few minutes for about 45 minutes or to the tenderness you prefer.

Add a little water if needed during cooking.

Source: Foodista

01/14/2026

Dark Shadows Baileys Chocolate Cheesecake Brownies

Ingredients
- 1 teaspoon baking powder
- 5 ounces bittersweet chocolate, chopped
- 1 cup butter
- 1 package (8 ounce) of cream cheese, softened
- 1 egg yolk
- 2 medium eggs
- 1 1/4 cups flour
- 1 cup granulated sugar
- 1 tablespoon Baileys Irish cream
- 1 pinch salt
- sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 200g walnuts, roughly chopped

Preparation

Place the cream cheese, sugar, egg yolk and Baileys Irish cream in the bowl of a food processor and process until smooth.

Preheat the oven to 350F degrees.

Lightly grease an 8-by-8-inch baking pan with cooking spray.

To make removing the brownies easy, line the pan lengthwise and widthwise with two 7-by-12-inch sheets of parchment paper or aluminum foil, shiny side up, and use the overhang as handles.

Place the chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 to 5 times, and let it melt completely. Stir until smooth.

In a medium bowl, whisk the flour, cocoa, baking powder, and salt until well blended. Set aside.

With a stand or hand mixer set on low speed, beat the butter and sugar in a medium bowl until well blended.

Beat in the eggs, one at a time, until fully blended, scraping down the sides and bottom of the bowl as necessary.

Beat in the vanilla until blended.

Alternately blend the dry ingredients and the melted chocolate into the egg mixture in increments.

Using a rubber spatula or wooden spoon, fold in the walnuts.

Stop when the ingredients are just blended.

Scrape the batter into the prepared baking pan and spread evenly. Set aside.

Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using a butter knife, swirl to partially combine.

Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using a butter knife, swirl to partially combine.

Bake for 45-50 minutes or until set (do not over-bake).

Source: Foodista

01/13/2026

Marshmallow S'mores Bites

Ingredients
- 2 tablespoons butter
- 1/2 teaspoon coarse salt
- 1 cup light corn syrup
- 3 packages plain gelatin
- 1 cup crushed graham crackers
- 8 ounces semisweet chocolate
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon canola or vegetable oil

Preparation

Combine gelatin and 1/2 cup of cold water, set aside.

Crush graham crackers in the food processor.

Combine graham crackers with melted butter.

Press mixture into bottom of a greased 9" x 13" baking pan.

Mix sugar, corn syrup, salt, and 1/2 cup water in a small saucepan.

Cook over medium heat until sugar dissolves, stirring constantly.

Cook at a steady rolling boil for one minute.

Remove from heat.

Pour the marshmallow syrup into the dissolved gelatin.

Mix on high and whip until mixture is very thick for 15 minutes.

Add the vanilla and mix thoroughly.

Pour marshmallow in a baking pan, smoothing with spatula.

Store uncovered for at least 3 hours, if not overnight.

Melt chocolate chips and oil over a double boiler.

Mix until smooth and pour evenly over marshmallows

Place in the refrigerator until the chocolate is firm for at least one hour.

Carefully cut into small 1 inch squares.

Source: Foodista

01/12/2026

Strawberry Basil Ice Cream

Ingredients
- 2 cups heavy cream
- 1 cup coconut milk
- 3 yolks
- 1/2 cup erythritol
- 1 lb fresh strawberries
- 1 cup fresh basil
- juice of 1/2 lemon
- 1 shot vodka

Preparation

Pour the cream and coconut milk in a saucepan on a medium heat.

Do not let it boil but heat it for about 3-5 minutes.

As the cream is heating, whisk the eggs and erythritol together.

Remove the cream from the heat and gently pour into the egg mixture.

Whisk until combined.

Using a blender (hand or upright) blitz the strawberries, lemon juice and basil together until smooth.

Add the strawberry mixture to the cream and stir thoroughly.

Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.

Remove from the heat.

Add the vodka shot and stir (optional).

Allow to cool or place in the fridge for faster cooling.

Pour into the canister of an ice-cream maker and churn according to the manufacturer's directions.

Source: Foodista

01/11/2026

Chicken Verde Enchilada Casserole

Ingredients
- 4 large boneless skinless chicken breasts
- Lawry's garlic salt and pepper, to taste
- 2 tablespoons olive oil
- 6 ounces shredded cheddar cheese
- 6 ounces shredded mozzarella cheese
- 19 ounces La Victoria chile verde enchilada sauce
- 12 corn tortillas
- sour cream
- guacamole
- tomatoes, chopped
- green onions, chopped

Preparation

Preheat the oven to 350F degrees.

In a large skillet, heat olive oil.

Sprinkle both sides of chicken breasts with seasoning to taste.

Brown chicken in olive oil. Cook for 10 minutes. (chicken will cook more later)

Cut/Shred cooked chicken into small pieces, set aside in a small bowl.

Combine shredded cheeses into a small bowl, set aside.

Empty enchilada sauce into a large bowl, set aside.

Wrap tortillas in a moist paper towel and microwave for a minute to steam.

Dip one warm corn tortilla into the enchilada sauce, coat both sides.

Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).

Layer in the shredded/diced chicken on top of the tortillas.

Layer in the cheeses on top of the chicken.

Repeat layering dipped tortillas, chicken and cheese until the baking dish is full.

Finish with a layer of dipped tortillas topped with a layer of cheese.

Bake at 350F degrees for 30-40 minutes or until the cheese is melted.

Top with sour cream, guacamole, diced tomatoes and/or chopped green onions.

Source: Foodista

01/10/2026

Turkey Burgers

Ingredients
- 1/4 cup shredded carrots
- 1 egg
- 1 teaspoon of minced organic garlic
- 2 green onions, chopped
- 1 lb. extra lean ground turkey
- 1/2 cup panko
- 1 red bell pepper cut into rings if desired for garnish.
- salt and pepper to taste
- 1/2 teaspoon smoked paprika
- 1/4 cup spinach, chopped
- 1 tablespoon tomato paste
- 1 medium zucchini, grated

Preparation

Mix all ingredients in a large bowl.

Don't overwork it - just combine enough to have it well mixed.

Form 4-6 round patties.

Cook on medium-high heat until done.

If unsure, insert a thermometer - 165 F is the temp. you are aiming for.

For roasted red pepper rings, seed and slice red pepper, spritz with olive oil and bake at 425 F for 20 minutes.

Source: Foodista

01/09/2026

Sheesh Kabobs With Yogurt Dip

Ingredients
- 1 teaspoon of chili powder
- 1/2 teaspoon of coriander powder
- 1/2 cucumber, peeled, deseeded and chopped
- 1/2 teaspoon of cumin powder
- 1 teaspoon of dill
- 1 handful of fresh chopped coriander
- 1 teaspoon of ginger garlic paste
- 1 green pepper chopped
- 1 16 oz package ground beef
- 2 tablespoons of olive oil
- olive oil
- pepper
- salt
- 1 cup of sour cream
- 1 cup of fresh yogurt

Preparation

Combine all the spices and minced meal and arrange it into skewers.

Drizzle olive oil onto a pan with aluminum foil.

Place the skewers over it.

Set the oven for 400 degrees and cook for 30 minutes.

Source: Foodista

01/08/2026

Malay-style Red Chicken Curry

Ingredients
- 8-10 chicken drumsticks/thighs
- 2 teaspoon turmeric powder
- 2 red onions (cut into rings)
- 3-4 tomatoes
- 4 tablespoons tomato puree
- 2 tablespoons tomato ketchup,
- 1 -2 tablespoons dark soya sauce
- 400ml water
- 1/2 tablespoon sugar
- salt, to taste
- vegetable oil, enough to pan-fry
- 10 shallots
- 3-4cm ginger
- 5-6 dry chilies
- 3-4 fresh red chilies
- 4 cloves garlic

Preparation

Coat the chicken with turmeric powder and marinate for about 20-30 minutes.

In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken.

When the oil is hot enough, fry the chicken in batches until they turn slightly golden brown.

Drain and set aside.

In a food processor, grind shallots, ginger, dry chilies, fresh chilies and garlic into paste.

In a pot, put about 3-4 tbsp of oil, and put in the ground paste.

On a low heat, cook until the oil surfaces the paste.

Then, put in onions and tomatoes. Cook until they are soft.

After that, put in tomato puree, tomato ketchup, dark soya sauce, sugar, salt. Adjust seasoning if needed.

Mix well.

Then, put in water. Bring to boil, then reduce the heat and cover for about 10 minutes.

Add in the chicken, mix well to coat the chicken with the sauce.

Bring to a slight boil.

Then, reduce the heat to low and put the lid on and cook for another 30-35 minutes or until the sauce has reduced and thickens.

Served with coconut scented rice, nasi tomato (tomato rice), or steamed rice.

Source: Foodista

01/07/2026

Apple Pie, Vermont Style

Ingredients
- 6 mixed apples
- 3½ oz granulated sugar
- 3? oz brown sugar
- 0.56 oz white flour
- 3 Tbsps butter
- ? oz cinnamon
- ? oz nutmeg
- 1 Tbsp lemon zest
- 1 pastry dough
- 11.29 oz white flour
- 1/5 oz salt
- ½ cup powdered sugar
- 3½ oz shortening
- 3 oz butter
- 6 Tbsps water

Preparation

Preheat the oven to 375F (190 C) degrees.

You will need a 9-inch disposable aluminum or Pyrex glass pan .

For Dough:

Combine flour, salt, sugar, butter pieces and shortening. Mix on low (stir) until the butter lumps resemble coarse meal. Wrap in saran wrap and chill for at least 30 minutes.

Mix brown sugar with the white, 2 tablespoons flour, cinnamon, nutmeg, and lemon zest. Divide into 2 parts, reserving 1 part.

Peel, core and slice the apples. Try to keep the size of the slices even.

Sprinkle the apples with half of the sugar mixture. Let's stand.

With Dough:

Divide the dough into two pieces one a little bigger than the other. Save the smallest piece to the top of the pie.

Roll out the larger disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.

Put the circle in a pie plate, trimming any extra dough from the edges with a sharp knife leaving 1/2 inch extension.

Sprinkle remaining sugar on the bottom of the covered plate and reserved a little to sprinkle on top of filling.

Place the apples, sprinkle some sugar and dot with 3 tablespoons butter or margarine. Cover with top crust and seal the edges. Cut slits in the top for steam to escape.

Bake 50 - 60 minutes or until the crust is brown and juice begins to bubble through slits in the crust.

Cool 30 minutes.

Ideal to serve warm but it is delicious cold too! You can serve with whip cream or vanilla ice cream. Enjoy!

Source: Spoonacular

01/06/2026

Chicken Mulligatawny Soup

Ingredients
- 2 apples, peeled and chopped
- 1/2 cup basmati rice
- 2 teaspoons butter
- 1 cup chopped carrots
- 1/8 teaspoon cayenne pepper
- 1 cup sliced celery
- 2 liters chicken stock
- 2 tablespoons curry powder
- 3 tablespoons flour
- 1 tablespoon freshly grated ginger
- 3/4 cup lite coconut milk
- 1 onion chopped
- salt and pepper
- 1 pound boneless, skinless chicken breast, chopped

Preparation

Heat the butter in a large pot over medium heat.

Add the onions, celery, carrots, apples and ginger.

Saute for 5 minutes, stirring occasionally.

Mix in the flour, curry powder and cayenne pepper.

Stir for another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt.

Bring to a boil and lower the heat to a simmer.

Simmer for 15 minutes or until the rice is tender and the chicken has cooked through.

Add the coconut milk and salt and pepper to taste.

Garnish with toasted almonds or cilantro.

Source: Foodista

01/05/2026

Roasted Cauliflower Detox Bowl With Tahini Sauce

Ingredients
- 3 large kale leaves
- 1 clove garlic
- 1/2 cup quinoa
- 1/4 red cabbage
- 1 avocado
- 1/2 large cauliflower
- 1 tsp olive oil
- 1/4 tsp ground cumin
- garden cress
- 1 head garlic roasted
- 1/2 cup raw cashews soaked overnight in water
- 2 tbsp tahini
- 4-6 tbsp water or more, as needed
- 1/4-1/2 tsp kosher salt

Preparation

Soak the cashews overnight in water.

Preheat the oven to 200C/395F.

Chop the cauliflower into florets and toss with the olive oil and ground cumin.

Roast for 20-25 minutes until golden.

To make the sauce, add all ingredients except the water and salt to a food processor.

While blending, drizzle in the water a little at a time until the sauce starts to become smooth.

Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as the food processor can make it.

Add salt to taste.

Boil the quinoa in a saucepan for 10 minutes then drain and set aside.

Meanwhile, chop the kale and red cabbage into thin strips and sauté in a frying pan with the minced garlic clove over a medium heat until wilted.

Add in the quinoa and toss so everything is mixed together.

Place some of the kale mixture in the bottom of a bowl and top with sliced avocado, some of the roasted cauliflower, a drizzle of the tahini sauce and if desired, sprinkle some cress on the top.

Source: Foodista

Lvy's Recipe Collection

01/16/2026

01/15/2026

01/14/2026

01/13/2026

01/12/2026

01/11/2026

01/10/2026

01/09/2026

01/08/2026

01/07/2026

01/06/2026

01/05/2026

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