The Best Chipotle Salsa in the World

No comments

I’m going to share a secret that I’ve been saving since 1995.

I moved back to Cleveland in 1994, after having spent the previous 12 years in Washington DC and Miami. I went back to school and got a job waiting tables at Morton’s Steakhouse at Tower City.

A gal that worked there with me brought in this homemade salsa one evening when I was working for the staff to munch on. I still remember that first taste. It was the best freaking salsa I had in my entire life… and I’ve been to a lot of places in Mexico and Latin America over the years. I practically drank it. That night she gave me the recipe and I’ve been making it ever since.

Every time I make it for a party, it’s a hit. It’s not that it’s some colossal secret or anything, but I never really shared it, until now!  Follow my instructions exactly and you will never buy store bought salsa again. It take literally 10 minutes to make it, from opening your pantry to cleaning the food processor.

I show it here with some of my other homemade salsas… but we’ll save those for another post!

You can say “gracias” to me in the comments! (and by the way, it’s 0 WW Points!)

Best Chipotle Salsa Ever!

I've served this recipe since 1995 and it is ALWAYS a huge hit. It's super easy to make and tastes so fresh.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Sauces
Cuisine Mexican
Servings 2 Cups (or more)

Equipment

  • Food processor or Ninja Chopper (or blender)

Ingredients
  

  • 1 can Whole tomatoes
  • 1 Dried Chipotle pepper (Softened in warm water)
  • 1 tbsp Whole cumin seeds (Toasted)
  • 1 handful Cilantro
  • 1/4 Purple onion (Small)
  • 3-4 Scallions
  • 1 tsp Salt and Pepper each

Instructions
 

  • Place chipotle pepper in coffee mug filled with water and microwave on high for 2 minutes, or until it softens up. Set aside.
  • In a frying pan, toast the cumin seeds until they are fragrant, about 2 minutes. Shake and toss so they do not burn.
  • Add all of the other ingredients to a food processor, and then add the cumin seeds and chipotle pepper. Blend until it becomes a salsa texture, 30 seconds. Make sure the chipotle pepper has blended in.
  • Chill. Will keep for 2-3 days in refrigerator.
Keyword Best Salsa, Chipolte Salsa
Adam LapsevichThe Best Chipotle Salsa in the World
read more

Avocado, Cilantro and Lime Sour Cream

No comments

Here’s a super tasty sauce that’s easy to make. It’s a sour cream base with avocado, lime juice, cilantro and garlic all blended together. Add a dash of salt and some avocado oil (or olive oil) in to help with the consistency, and voila! It’s done.  It literally takes less than 5 minutes to make.

You’ll love it anywhere you’d normally have sour cream…especially on Mexican or Latin-inspired dishes.

Avocado & Cilantro Sour Cream

A great sauce for your next Mexican night. It goes great anywhere you'd add sour cream.
Prep Time 5 mins
Total Time 5 mins
Course Sauces
Cuisine Mexican
Servings 4 servings

Equipment

  • Food processor, chopper or blender

Ingredients
  

  • 1/2 c Sour cream
  • 1 Avocado (Ripe)
  • 1 handful Cilantro
  • 1 clove Garlic
  • 1/2 Limed, juiced
  • 1 tsp Salt
  • 1 tbsp Avocado oil (or olive oil)

Instructions
 

  • Add all ingredients to a food processor or Ninja chopper and blend.
  • Chill and serve.
Keyword Avocado Cream Sauce, Sour Cream Sauce
Adam LapsevichAvocado, Cilantro and Lime Sour Cream
read more

Super Delish Black Bean Soup

No comments

Yesterday when I was making the chicken burger (with pretzels and sunflower seeds), I was also making a small pot of black bean soup. I never made it before but had a taste for it after reading the vegan cookbook that Christine had bought me.

I do a lot of research when I want to make something different. I try and find at least 4 or 5 recipes and then decide which bits and pieces of different recipes appeals to me… then of course, I “adamize” – which basically means, I make it my own but adding or removing ingredients or change up the way I make it. That’s exactly what I did with the black bean soup recipes I came across.

Even Better the Second Day

Today I heated up a bowl of the soup and one of the chicken burgers and have to say, the soup was even better today! The flavors had time to seriously meld overnight.

This black bean soup recipe is only 3 points on Weight Watchers Green, and is 100% vegan. I added a daub of sour cream though. If you’re looking for a healthy, low point, low calorie meal that is filling and tasty, give it a try.

Super Delish Black Bean Soup

A spicy, rich, and tasty healthy meal. Low in WW Points too!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Ethnic, Lunch, Soup, Vegan, Vegetarian
Cuisine Dinner, Lunch
Servings 4 people

Ingredients
  

  • 1 tbsp Olive oil
  • 2 cloves Garlic, pressed
  • 1 Onion - Small
  • 3 Scallions
  • 1/2 c Red and/or Red/Green Pepper
  • 2 cans Black beans with liquid - Reserve 1/2 can
  • 1 Bay leaf
  • 1/2 inch Jalapeno
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1 tsp Red Wine Vinegar
  • 1 tsp each Salt, Pepper, Red Pepper Flakes

Instructions
 

  • Using a food chopper or processor, mix all ingredients, except for oil and beans
  • In a saute pot, heat olive oil and saute the vegetables until soft, about 3-4 minutes
  • Add 1 1/2 cans of black beans to the pot.
  • Take remaining 1/2 can of beans and puree in the food chopper or processor to thicken, and then add to soup.
  • Simmer on low about 20 minutes uncovered. It should thicken a little. If too much, add a touch of water.
  • Serve topped with optional cilantro, jalapeno, or sour cream.
  • Keep any leftovers in the refrigerator overnight for even a better soup tomorrow!
Keyword Black Bean Soup
Adam LapsevichSuper Delish Black Bean Soup
read more

Chicken, Pretzel and Sunflower Seed Burger

No comments

A friend recently purchased a vegan cookbook for me for the fun of it. I’m not a vegan, but I do enjoy trying new things and know that following a plant-based diet is certainly not bad for anyone. There was one recipe in it that I loved. It was a “Chickpea, Corn and Sunflower Seed burger”. It was so good I actually made it twice already.

Well, this inspired me to try something loosely based on that concept but prepared with ground chicken.

I’ve been trying to eat less red meat and have been experimenting with ground chicken recently. I find for us, ground white meat can be rather dry though. I decided to start mixing ground white and dark meat together and have to say, it’s pretty darn good.

Pretzel Crumbs Make a World of Difference

Most chicken burger recipes call for an egg and bread crumbs to be blended into the meat. Tonight I had another epiphany!

My partner returned home from a short trip with his family. He brought back a huge tub of sourdough pretzels…. the huge crunchy ones that I would end up eating non-stop. Those are something I never even think of purchasing. Well, that’s where my epiphany came in. Why don’t I crush the pretzels as use those instead of bread crumbs?

I took out my trusty little Ninja chopper, added 5 pretzels into it, and crushed them a bit…not too much though as I wanted them to have some texture still.

I thought back to the vegan recipe and decided to add some of the ingredients into the mix now. I added about 6 cornichon pickles, the dijon mustard, sunflower seeds and some spices. I mixed it all into the chicken and formed burgers. I AMAZED MYSELF THEY WERE THAT GOOD!

I was able to form it all into 7 burgers, 4 of which I did as described above, and 3 which I added some black bean soup to. Kinda crazy, but Tom isn’t into a lot of foods (onions and peppers to name a few). I had made some black bean soup from scratch tonight as well and decided to add a few tablespoons of soup into the meat mix and formed the remaining 3 burgers. The flavors of the soup, which had a kick to it, really made my burger taste even better than his I thought!

We served them open faced but they’d be great your favorite bun as well. This is definitely something I’ll be making again – as long as I remember to buy pretzels!

Chicken, Pretzel and Sunflower Seed Burgers

Adam Lapsevich
A new twist to boring, dry chicken burgers.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Chicken
Cuisine Dinner, Lunch
Servings 7 burgers

Equipment

  • Ninja food chopper or food processor
  • Frying pan

Ingredients
  

  • 1 lb Ground white meat chicken
  • 1 lb Ground dark meat chicken
  • 5 Sourdough pretzels The large, crunchy ones
  • 1 Egg
  • 1/2 cup Sunflower seeds
  • 1 tbsp Dijon mustard
  • 5-6 Cornichon pickles
  • 1 tbsp Ground cumin
  • 1 tsp each Salt, Pepper, Red Pepper Flakes
  • 1 tbsp Olive oil

Instructions
 

  • Blend dark and white ground chicken together in a large bowl with 1 egg.
  • In a food processor, or Ninja chopper, pulse the pretzel with the sunflower seeds, dijon mustard, cornichon pickels, and seasonings into breadcrumbs, but not too powdery. (NOTE: This is where I also added about 3 tablespoons of the black bean soup I made).
  • Blend the mixture into the chicken completely. Form into burgers.
  • Heat olive oil on in non-stick pan. When hot, add the burgers and sear to a brown crust forms. Reduce heat and flip to cook the other side. Covering the frying pan at this point will keep moisture in the burgers.
  • Serve open face with a side of homemade Black Bean soup or on your favorite bun with some cilantro and mayo.
Keyword Chicken Burger
Adam LapsevichChicken, Pretzel and Sunflower Seed Burger
read more