Salsa Verde


I’m always searching for ideas for healthy breakfasts. Every night when I hit the sheets, I grab my iPad and fiddle around looking at recipe ideas. Several nights ago, I came across a recipe for Healthy Breakfast Tacos on the website blog Love and Lemons, and before you know, I’m going down a rabbit hole with ideas for salsas and was up until 1am!

As I got tangled in the web of different ideas for salsas, I came across a few recipes for Salsa Verde, the green salsa made with tomatillos. I never made it before and immediately started to crave it. Naturally, I wanted it with a “healthy breakfast taco”, but first had to start by making the salsa for the first time.

Fast forward to today. At 5am my pooch Rusty decided he needed to go outside. He woke me up and as I grumbled all the way downstairs to the back door, my stomach decided to start grumbling as well. I’m always hungry in the morning, but it was only 5am!

I went back to bed but by this time, I was a goner. I’m up now and hungry. So what did I do at 5:30am? Why, what any normal person does when they cannot sleep anymore. They head to the kitchen and and start making salsa verde!  And while I was at it, I made a jar of pickled purple onions and roasted a pan of sweet potatoes too…. more on that later!

Roast. Pulse. Cool.

It really isn’t hard. I purchased the tomatillos at Heinen’s yesterday so I knew I was going to be making this – I didn’t think I would be doing it at 5:30 in the morning though, but what the heck!

I roasted the veggies for 15 minutes on 350 degrees. When they were done, I added the cilantro, along with some salt and pepper, and pulsed it all in my handy Ninja Food Processor.

I stuck it in the freezer for a quicker cooldown.

Now I’m going to make my breakfast tacos! I’ll share those soon too! In the meantime, the salsa verde came out delicious.  Give it a whirl! You’ll love it!

Homemade Salsa Verde

A sweet yet tangy green salsa made from roasted tomatillos, garlic, jalapeno, and sweet onion.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauces
Cuisine Mexican


  • Ninja food processor or similar


  • 8 tomatillos (husks removed and cut in half)
  • 2 cloves garlic
  • 1/2 jalapeno (cleaned and seeded)
  • 1/4 c sweet onion
  • 1/2 c cilantro
  • 1 tbsp vegetable or canola oil (for foil)


  • Preheat oven to 350 degrees
  • Cut tomatillos in half and place cut side down on foil-lined cookie sheet, with oil
  • Slice 1 jalapeno lengthwise; remove seeds (unless you want it hot), and add it to the pan
  • Add 2 garlic cloves to the pan
  • Chop onion into medium sized chunks and add to roasting pan
  • Rub oil on foil and coat everything slightly
  • Roast in oven for 15 minutes, turning once midway through
  • Add all ingredients, including cilantro and salt/pepper to a food processor and pulse. You don't want it too smooth! Keep some thickness to it.
  • Cool and serve with chips, with eggs for breakfast tacos, or use as you would with any other salsa! Enjoy!
Keyword Green Tomatoes, Salsa Verde, Tomatillos
Adam LapsevichSalsa Verde
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Bob’s Big Boy Burgers and “Secret Sauce”

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I’ll start off by saying first and foremost, this is not a normal meal in my house! It’s a decadent treat I allow myself maybe 2 or 3 times per year!  Being a Weight Watcher and heart patient, I do really try and watch my intake of fatty, cholesterol-laden foods!  But once in a while, it just tastes SOOOO good!

My History with the “Manner’s Big Boy”

Long before it was known as Bob’s Big Boy, the local Cleveland-area franchises were known as Manner’s Big Boy, and started in the mid-1950s. I remember what a treat it was when mom and dad took me to Manner’s for a Big Boy burger, slathered in that delicious white tartery-sauce. We always got “extra cups of sauce” to smother our french fries in and even added more to the burgers!

Over the years the restaurant chain changed names. In Michigan they didn’t even use the white sauce, but instead had an orange sauce that resembled more of a Big Mac-type sauce with ketchup in it. NOT THE SAME!

Slowly, the number of Big Boy restaurants started to fade away and now there is only 2 left in the Cleveland area. I found myself stopping at a Big Boy restaurant a few times a year though because I loved the sauce so much and could never figure out how to make it.  UNTIL RECENTLY!

One day about a year ago, I had a craving, but didn’t have the energy to drive to the west side for a burger. I started scouring the internet to see if there was a copycat Big Boy Sauce recipe out there and wouldn’t you know…. there was!

To my delight, I made it. I had to run up to the grocery store to buy the dill pickle relish but I had everything else on hand. I followed the recipe to the “t” and it sure tasted pretty similar to the classic sauce at the restaurant.

We had friends over last night for a cookout and pool party and I wasn’t in the mood for cooking up some fancy meal. I thought burgers would be great but wanted to do something a bit different – so, I cooked up 6 Big Boy burgers, complete with the double decker buns!

Double decker buns are not easy to find so I improvised. I bought several packages of sesame seed buns because I would need to use two “bottom buns” for each burger, turning one of them into the “middle bun”.

When I first got home I tried to slice the bottom crust off a bottom bun so it would resemble and taste more like the middle bun but it was not easy. Desperate for a solution, I then had an epiphany! FREEZE THEM FOR A WHILE!

I was making burgers for 6, which ultimately required 12 buns… 6 tops, 12 bottoms. I put 6 of the bottom buns in the freezer for about an hour which made slicing the bottom crust off a lot easier.

To cut down on some of the calories, I served them with roasted sweet potato fries and homemade cole slaw.

And the next day, I went on a 5-mile run and ate a vegetarian all day! Everything in moderation! 🙂

ONE SIDE NOTE:  I’ll be honest, I personally think it tastes more like the restaurant burger if you cook them indoors in a skillet versus on the grill, simply because they were cooked that way in the restaurant, but either way is excellent.

Boy's Big Boy Burgers - with "Secret Sauce"

I finally figured out how to make the special sauce that makes Big Boy burgers so delicious!
Prep Time 30 mins
Cook Time 15 mins
Chill Sauce & Freeze Bottom Buns 1 hr
Total Time 1 hr 45 mins
Course Beef, Dinner, Sauces
Cuisine American
Servings 4 Double decker burgers



  • 1 c Mayonnaise
  • 4 tbsp Dill pickle relish (drained)
  • 2 tsp Fresh lemon juice
  • Dash Onion powder
  • Dash Paprika
  • Dash Garlic powder


  • 2 pounds Ground beef (Mix of 80% and 85% is what I used)
  • 8 Sesame seed burger buns (You need two "bottom buns" for each burger)
  • 4 slices American cheese
  • 1/2 cup Lettuce (Iceberg, shredded)
  • 1/4 cup Onions (Chopped)
  • 1/4 cup Dill pickle slices



  • Combine all ingredients and mix well.
  • Cover and chill for at least 1 hour (or more) until ready to serve.


  • Freeze as many bottom buns as you are making burgers. These will become the "middle bun" (if you can't find double decker buns).
  • Mix ground beef with a little salt and pepper and form into patties. Cover and chill.
  • Chop onions and slice iceberg, and pickles. Prepare cheese.
  • After "middle buns" are slightly frozen, using a serrated bread knife, carefully thinly slice the bottom crust off to make it a"middle bun".
  • Toast the buns on the grill or under a broiler. Remember to flip the middle bun to get it toasted on both sides.
  • Cook burgers.
  • Assemble burgers placing a bit of sauce on the bottom bun and middle bun.
  • Add burgers on each bun with one of them having a slice of cheese on it.
  • Add lettuce, onions and pickles, and more sauce on the top burger.


ONE SIDE NOTE:  I'll be honest, I personally think it tastes more like the restaurant burger if you cook them indoors in a skillet versus on the grill, simply because they were cooked that way in the restaurant, but either way is excellent.
The sauce will keep for up to a week in the refrigerator. It's not healthy, but for a decadent splurge "once in a while", it's a fun variation on a regular burger!
Adam LapsevichBob’s Big Boy Burgers and “Secret Sauce”
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The Best Chipotle Salsa in the World

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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)


  • Food processor or Ninja Chopper (or blender)


  • 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


  • 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
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Avocado, Cilantro and Lime Sour Cream

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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


  • Food processor, chopper or blender


  • 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)


  • 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
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