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Lvy's Recipe Collection, Fort Worth, TX (2025)

12/25/2025

Hazelnut & Coconut Shortbread Sandwich Cookies

Ingredients
- 1/2 cup coconut, toasted
- 2 cups all-purpose flour
- 1/4 cup hazelnuts, toasted
- 1/4 teaspoon salt
- cup sugar
- 2 sticks unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract

Preparation

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, on medium, blend together sugar and butter until soft and light yellow, about 5 minutes.

Meanwhile finely chop (either with your knife or in a food processor) the coconut and hazelnuts.

Blend vanilla into butter and sugar mixture, then add salt and flour with mixer on low.

Once incorporated, add coconut and hazelnuts and stir just until blended together.

Remove dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate for 30-45 minutes or until firm.

On a floured surface, roll out dough to 1/8-inch thick.

With a cookie cutter, cut dough into large circles.

Cut out a small circle in half of the circles (preferably the best looking circles) using a smaller circle shaped cutter.

Place all circles onto cookie sheets.

Bake cookies 12-14 minutes until edges begin to brown, rotating sheets halfway through if baking more than one sheet at a time.

If not, refrigerate dough between baking.

Remove trays to the cooling rack to let cool for a few minutes.

Remove cookies from the tray and place onto the cooling rack to cool completely.

Once completely cool, spread about 1 tsp or more of raspberry jam onto the bottom circle cookies and top with doughnut shaped cookies.

Dust with powdered sugar and serve.

Source: Foodista

12/24/2025

Crash Hot Potatoes

Ingredients
- new potatoes (red or russet)
- sprigs of rosemary, finely chopped
- kosher salt
- ground pepper
- olive oil
- grated cheese (Parmesan, Locatelli-Romano, etc)

Preparation

Preheat the oven to 450F degrees.

Place a sheet of parchment paper on a cookie sheet.

Wash the potatoes until they are clean.

Put the potatoes in a pot and fill with water.

Add about 2 tablespoons of salt to the water.

Place the water on a medium high flame and bring to a boil.

Boil them until they are tender all the way through. Make sure a fork pierces them easily.

Drain the potatoes.

Let the potatoes cool a little.

Drizzle the cookie sheet with olive oil.

Place the cooked potatoes on a cookie sheet.

Using a small paring knife, make an X cut on the top of each potato so it's easier to crush them.

Use a potato masher and gently press on each potato until squashed but not disintegrated. You want them to stay together. If they fall apart, don't worry! Just pick up the bits into piles and keep going.

Once smashed, generously sprinkle kosher salt over each potato.

Follow with pepper, and then, drizzle them with more olive oil. If desired, sprinkle each potato with freshly chopped rosemary or chives if desired.

Sprinkle with smoked paprika to finish them off if desired.

Bake the potatoes at 450 degrees Fahrenheit for 20-25 minutes, longer is better, you want them very crisp, just don't let them burn.

Serve hot!

Source: Foodista

12/23/2025

Caribbean Black Bean And Sweet Potato Soup

Ingredients
- 1 pound dry organic black turtle beans
- 2 tablespoons organic coconut oil (or olive oil)
- 1 organic onion, chopped
- 4 jalapenos, seeded and chopped
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp thyme
- 2 tsp coarse sea salt
- 8 cups of vegetable broth or water
- 4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
- 1 tbsp brown sugar
- 1 bunch organic green onions, thinly cut
- 1/2 cup fresh cilantro, chopped

Preparation

Rinse beans and place in a large bowl.

Cover beans with 4 inches of water and soak overnight (or 8 hours). Strain and rinse black beans.

In a large soup pot, heat the oil over medium heat.

Add onion and jalapeno and saut for 10 minutes, until soft.

Add beans and vegetable broth or water. Stir in ginger, allspice, thyme and salt. Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.

Add sweet potatoes and brown sugar and simmer for an additional 30 minutes, until beans and sweet potatoes are soft.

Puree 1 cup of the soup in a blender and then add it back into the soup pot. Stir in cilantro and green onion. Salt and pepper to taste.

Source: Foodista

12/22/2025

Gluten Free Fruit Stuffed Turkey Breast With Hibiscus Sauce

Ingredients
- 2 Tbs. melted butter
- 1 Tbs. cornstarch dissolved in 2 Tbs. water
- ½ cup dried apricots
- ½ cup dried cranberries
- ½ cup dried pineapple
- ground black pepper to taste
- ¼ cup dried hibiscus petals
- Kosher salt to taste
- salt to taste
- 1 Tbs. chopped shallot
- 2 cups spinach leaves
- 2 tsp. sugar
- 1 lobe turkey breast (skin on)
- 2 cups turkey stock
- 3 Tbs. white vinegar
- 1 large sheet foil

Preparation

For the Turkey

Method: Preheat the oven to 350 degrees.

Slit a pocket laterally in the turkey breast.

Julienne the dried fruit and the spinach and mix in a bowl with the chopped shallot.

Stuff the mixture into the turkey breast and season with salt and pepper, coat with the melted butter and wrap in a sheet of foil.

Heat a large skillet until it is very hot and place the turkey in the pan and cook for about two minutes on each side or until it is golden brown on all sides (you will have to peek inside the foil to check).

Place the pan in the oven and cook for 15 minutes then flip the breasts and cook for an additional 20 to 30 minutes or until a probe thermometer inserted into the middle of the breast reads 165 degrees.

Remove the pan from the oven and place the pan on a cutting board and allow it to rest for five minutes.

Remove the turkey from the foil then carve into 1 inch thick medallions.

For the sauce

Method: In a non-reactive saucepan bring the vinegar and the sugar to a boil.

Cook the mixture till the sugar begins to caramelize (Brown).

Source: Foodista

12/20/2025

Bacon Ranch Dip

Ingredients
- 1 cup cheddar cheese
- 1 4 oz package powdered ranch dressing mix
- 1 3 oz package package real bacon bits
- 1 16 ounce tub sour cream

Preparation

Throw all into a mixing bowl and stir well.

Refrigerate for several hours or overnight for best flavor.

Store leftovers in a covered container. Also great on baked potatoes!

Source: Foodista

12/19/2025

Mango-refrigerator Cake

Ingredients
- graham crackers
- pint of heavy whipping cream
- 3 sweet ripe (ataulfo) mangoes, sliced ¼ inch thick
- 1/4 teaspoon stevia or any sweetener
- 1 teaspoon vanilla

Preparation

Peel and slice the mango lengthwise, about 1/4-inch thick.

Lay the slices on the plate.

Using an electric mixer, whip the cream, vanilla and stevia until stiff peaks form.

In a 9x13 rectangular dish, layer graham crackers on the bottom of the dish; spread some whipped cream over the crackers.

Then arrange some mango slices over the cream.

Repeat the process, ending with whipped cream.

Top with finely crushed graham crackers; cover with a plastic wrap and refrigerate for 6-8 hours or even better if chilled overnight.

Source: Foodista

12/18/2025

Lentil Mango Salad

Ingredients
- 1 bunch cilantro
- 1 pound cooked lentils
- 1 clove garlic
- 1 mango
- 1/2 cup olive oil
- pepper
- 1 red bell pepper
- 1 red onion
- salt
- 1/4 cup white wine vinegar

Preparation

Clean and chop the onion, red pepper, garlic and cilantro.

Peel and chop mango

Place all salad ingredients in a bowl, add the oil, vinegar, season with salt and pepper

Mix well and leave in the refrigerator for 1 / 2 hour

This salad is left to eat alone or to accompany meat and poultry dishes.

Source: Foodista

12/17/2025

Pernik - Czech Spice Cake

Ingredients
- 340 g whole grain flour
- 1 tablespoon cacao powder
- 8 g baking powder
- 10 g gingerbread spice
- 1 teaspoon ground cinnamon
- 220 g brown sugar
- 1 egg
- 250 ml milk
- 100 ml oil
- chocolate

Preparation

Preheat the oven to 160 degrees Celsius.

In a large bowl combine flour, cocoa powder, baking powder, cinnamon, gingerbread spice, and brown sugar.

Take a second bowl and whisk together eggs and milk.

Combine ingredients of both bowls and mix them till the dough is smooth.

At the end, add oil and mix again.

Do not over mix it.

Bake in a greased tube pan.

Pour the dough into the pan and bake it in the oven for 45 minutes.

I start checking the cake after 30 minutes with a toothpick to check for doneness.

When the cake is done, let it cool before removing it from the pan.

Optionally, melt some chocolate and drizzle over the cake.

Source: Foodista

12/16/2025

Basil Tagliatelle With Roasted Red Bell Pepper Salad

Ingredients
- 200g (7 oz) whole wheat basil tagliatelle
-6 red bell peppers, medium-sized
-4 garlic cloves, minced
-4 Tbsps chopped parsley
-4 Tbsps grated horseradish
-2 scallions, chopped
-4 Tbsps lemon juice
-3 Tbsps extra virgin olive oil
-sea salt and pepper, to taste

Preparation

Roast the red bell peppers. After they're ready, peel them and cut them in thin, long strips.

In a large bowl mix the pepper strips with all other ingredients except pasta.

Add water in a large pot and let it boil. When it has reached boiling point add the pasta. Check the info on the pasta package to see how many minutes it has to boil.

Mix everything together. Serve!

Source: Under500Calories

12/15/2025

French Toast Croissants With Strawberries

Ingredients
- 1/4 cup butter
- 1/2 cup butter or margarine softened
- 4 plain croissants split
- 2 eggs slightly beaten
- 1/3 cup milk
- 1 teaspoon orange peel grated
- 1/4 cup powdered sugar
- fresh sliced strawberries

Preparation

In a small mixer bowl beat together all orange butter ingredients at medium speed, scraping the bowl often, until light and fluffy (1 to 2 minutes); set aside.

In a pie pan stir together milk, eggs and 1 teaspoon orange peel.

In a 10 inch skillet or griddle melt 2 tablespoons butter over medium heat.

Dip 4 croissant halves into egg mixture, turning to coat both sides.

Place croissant halves, cut side down, in skillet.

Cook, turning once, until golden brown 3 to 4 minutes on each side.

Remove to a serving platter; keep warm.

Repeat with remaining 2 tablespoons butter and 4 croissant halves.

Dust croissant halves with powdered sugar; serve with orange butter.

Source: Foodista

12/14/2025

Easy Slow Cooker Artichoke Garlic Chicken

Ingredients
- 1 red bell pepper- diced
- 1 medium onion- cut into wedges
- 6 garlic cloves, peeled and smashed
- 1 tsp. fresh rosemary- minced
- 1 tsp. quick cooking tapioca
- ½ tsp. lemon zest
- ¼ cup low sodium fat-free chicken broth
- 1 ½Lbs. boneless, skinless chicken thighs (I used 4-and had no left overs)
- 1 14 oz can cut artichoke hearts- drained
- 1 tsp. fresh lemon juice
- salt & pepper to taste
- 2 servings rigatoni pasta

Preparation

Chop, mince and dice all veggies & spices.

Combine bell pepper, onion, garlic, tapioca, rosemary, lemon zest, artichokes, chicken thighs, salt and pepper in a crockpot.

Pour broth and lemon juice over the mixture.

Cover and cook on low for 5 hours.

You really don't need to check on this but every once and a while maybe give it a little stir.

Once chicken is cooked through, cook pasta.

Serve over pasta top with fresh shaved parmesan.

Source: Foodista

12/13/2025

Drunken Turkey Chili

Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large white onion, chopped
- 1 red bell pepper, chopped
- 4-6 cloves garlic, minced
- 2 jalapeno peppers, minced
- 1-2 tablespoons smoked paprika
- 2-4 teaspoons of chili powder, or more to taste
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1/4 teaspoon unsweetened cocoa powder
- 1 pound lean ground turkey meat
- 1 14.5 ounce can peeled tomatoes
- 1 16 ounce can black beans, drained and rinsed
- 1 bottle of beer (I used Miller Light)
- 2 tablespoons low-sodium soy sauce
- 1 bunch of fresh cilantro, minced

Preparation

Gently heat the oil in a large pot. Do not let it smoke.

Add the onion, bell pepper, garlic, and jalapenos.

Saute over medium heat until soft, about 5 minutes.

Add all powdered spices and stir to coat vegetables.

Add turkey.

Saute for three or four minutes, until just cooked through.

Use your spoon or spatula to break it up.

Drain the juice from the peeled tomatoes into your chili pot.

Then finely chop the tomatoes and add them as well. Stir.

Add the black beans, the beer, and the soy sauce. Stir.

Add cilantro and stir well.

Cover and simmer over low heat for five to ten minutes.

Then turn off the heat and let it rest for about fifteen minutes before serving.

Optional

Garnishes: Top with low-fat sour cream, grated cheese, avocado slices, chopped green onions, or anything else that suits your fancy.

Source: Foodista

Lvy's Recipe Collection

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