Usual Recipes, New York, NY (2026)

09/04/2026

🫘🧀 Molletes with Beans and Cheese
Ingredients
* 4 bolillo rolls or small French bread rolls
* 2 cups refried beans
* 1½ cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
* 2 tablespoons butter
Pico de Gallo
* 2 tomatoes, diced
* ¼ onion, finely diced
* 1 jalapeño, finely chopped
* 2 tablespoons chopped cilantro
* Juice of 1 lime
* Salt, to taste
Directions
1. Preheat the oven to 400°F (200°C).
2. Slice each bread roll in half lengthwise.
3. Spread a thin layer of butter over the cut sides.
4. Toast the bread for 5 minutes until lightly crisp.
5. Spread a generous layer of warm refried beans over each bread half.
6. Top the beans with shredded cheese.
7. Return the molletes to the oven.
8. Bake for 8–10 minutes, until the cheese is melted and bubbly.
9. While the molletes bake, combine the tomatoes, onion, jalapeño, cilantro, lime juice, and salt to make pico de gallo.
10. Remove the molletes from the oven.
11. Top each one with fresh pico de gallo.
12. Serve immediately while warm and cheesy.
Prep Time: 15 minutes�Cooking Time: 15 minutes�Total Time: 30 minutes�Kcal: 395 per serving�Servings: 8 halves

09/04/2026

Pumpkin in Syrup
Ingredients
* 2 pounds pumpkin, peeled and cut into chunks
* 1½ cups brown sugar
* 1½ cups water
* 1 cinnamon stick
* 3 whole cloves
* 1 teaspoon vanilla extract
* Pinch of salt
Directions
1. Peel the pumpkin and remove the seeds.
2. Cut the pumpkin into medium-sized chunks.
3. Place the brown sugar, water, cinnamon stick, cloves, vanilla, and salt into a large saucepan.
4. Bring the mixture to a gentle simmer, stirring until the sugar dissolves.
5. Carefully add the pumpkin pieces.
6. Reduce the heat to low.
7. Cover partially and simmer for 25–35 minutes until the pumpkin is tender.
8. Avoid stirring too aggressively so the pumpkin pieces remain intact.
9. Remove the cinnamon stick and cloves.
10. Allow the pumpkin to cool slightly in the sweet syrup.
11. Serve warm or chilled with extra syrup spooned over the top.
Prep Time: 15 minutes�Cooking Time: 35 minutes�Total Time: 50 minutes�Kcal: 215 per serving�Servings: 8

09/04/2026

Potato Nuggets
Ingredients
* 4 large potatoes, peeled and boiled
* ½ cup shredded cheddar cheese
* ½ cup breadcrumbs
* 2 tablespoons cornstarch
* ½ teaspoon garlic powder
* ½ teaspoon paprika
* Salt and black pepper, to taste
* 2 tablespoons chopped parsley
* 1 egg, beaten
* Oil for frying
Directions
1. Boil the potatoes until very tender, then drain them well.
2. Mash the potatoes until smooth.
3. Allow the mashed potatoes to cool slightly.
4. Add the cheddar cheese, breadcrumbs, cornstarch, garlic powder, paprika, salt, pepper, and parsley.
5. Mix until everything is evenly combined.
6. Shape the potato mixture into small nugget shapes.
7. Dip each nugget into the beaten egg.
8. Coat with additional breadcrumbs.
9. Place the nuggets on a tray and refrigerate for 15 minutes.
10. Heat oil in a deep skillet over medium heat.
11. Fry the potato nuggets in batches until golden brown and crispy.
12. Drain on paper towels.
13. Serve hot with ketchup or your favorite dipping sauce.
Prep Time: 20 minutes�Cooking Time: 15 minutes�Total Time: 35 minutes�Kcal: 230 per serving�Servings: 6

09/04/2026

Traditional Mexican chiles en nogada, roasted poblano peppers stuffed with savory picadillo and covered in creamy white walnut sauce
Ingredients
Stuffed Peppers
* 6 large poblano peppers
* 1 pound ground beef
* 1 small onion, finely chopped
* 3 garlic cloves, minced
* 2 tomatoes, chopped
* 1 apple, diced
* 1 pear, diced
* 1 peach, diced
* ¼ cup raisins
* ¼ cup chopped almonds
* ½ teaspoon cinnamon
* ½ teaspoon cumin
* Salt and black pepper, to taste
Walnut Sauce
* 1 cup walnuts
* ½ cup Mexican crema or sour cream
* ½ cup milk
* 4 ounces cream cheese
* 1 tablespoon sugar
* Pinch of salt
Garnish
* 1 cup pomegranate seeds
* Fresh parsley
Directions
1. Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered.
2. Place the peppers in a covered bowl for 10 minutes to steam.
3. Peel away the charred skins carefully and make a small opening to remove the seeds.
4. Heat a skillet over medium heat and cook the ground beef until browned.
5. Add the onion and cook until softened.
6. Add the garlic and tomatoes and cook for several minutes.
7. Stir in the apple, pear, peach, raisins, almonds, cinnamon, cumin, salt, and pepper.
8. Cook for 10 minutes until the filling is fragrant and the fruit is tender.
9. Allow the filling to cool slightly, then carefully stuff each poblano pepper.
10. For the walnut sauce, blend walnuts, crema, milk, cream cheese, sugar, and salt until completely smooth.
11. Arrange the stuffed peppers on a serving platter.
12. Pour the creamy walnut sauce generously over the peppers.
13. Garnish with pomegranate seeds and fresh parsley.
14. Serve at room temperature or slightly chilled.
Prep Time: 35 minutes�Cooking Time: 30 minutes�Total Time: 1 hour 5 minutes�Kcal: 485 per serving�Servings: 6

09/04/2026

Zucchini Rolls with Ham and Cheese
Ingredients
* 3 large zucchini
* 8 slices deli ham
* 1½ cups shredded mozzarella cheese
* ½ cup cream cheese, softened
* ½ teaspoon garlic powder
* ½ teaspoon Italian seasoning
* Salt and black pepper, to taste
* ½ cup marinara sauce
* ¼ cup grated Parmesan cheese
Directions
1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini lengthwise into thin strips using a sharp knife or mandoline.
3. Lightly season the zucchini slices with salt and pepper.
4. Grill or pan-cook the zucchini strips for 1–2 minutes per side until flexible.
5. In a bowl, combine the cream cheese, mozzarella, garlic powder, and Italian seasoning.
6. Spread a small amount of the cheese mixture onto each zucchini strip.
7. Place a small piece of ham on top.
8. Carefully roll each zucchini strip into a tight spiral.
9. Spread marinara sauce in the bottom of a baking dish.
10. Arrange the zucchini rolls upright in the dish.
11. Sprinkle Parmesan cheese over the top.
12. Bake for 20–25 minutes, until hot and bubbly.
13. Allow to cool slightly before serving.
Prep Time: 20 minutes�Cooking Time: 25 minutes�Total Time: 45 minutes�Kcal: 235 per serving�Servings: 6

09/04/2026

Pumpkin Chocolate Chip Cookies
Ingredients
* 1 cup pumpkin purée
* ½ cup softened butter
* ¾ cup brown sugar
* ¼ cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon pumpkin pie spice
* ½ teaspoon cinnamon
* ½ teaspoon salt
* 1 cup chocolate chips
Directions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat the butter, brown sugar, and granulated sugar until creamy.
3. Add the pumpkin purée, egg, and vanilla extract and mix well.
4. In another bowl, combine the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture.
6. Mix just until a soft dough forms.
7. Fold in the chocolate chips.
8. Scoop portions of dough onto the prepared baking sheet.
9. Leave space between the cookies.
10. Bake for 12–15 minutes, until the cookies are set and lightly golden around the edges.
11. Cool for 5 minutes on the baking sheet before transferring to a wire rack.
Prep Time: 15 minutes�Cooking Time: 15 minutes�Total Time: 30 minutes�Kcal: 165 per cookie�Servings: 18 cookies

09/04/2026

Strawberry Mousse Dessert in a Jar
Ingredients
* 2 cups fresh strawberries, chopped
* ½ cup granulated sugar
* 1 tablespoon lemon juice
* 1 cup heavy whipping cream
* 4 ounces cream cheese, softened
* ½ cup powdered sugar
* 1 teaspoon vanilla extract
* Fresh strawberries, for garnish
Directions
1. Add the chopped strawberries, granulated sugar, and lemon juice to a saucepan.
2. Cook over medium heat for 5–7 minutes until the strawberries soften and become syrupy.
3. Remove from the heat and allow the strawberry mixture to cool completely.
4. Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Gently fold the whipped cream into the cream cheese mixture.
7. Spoon a layer of strawberry mixture into the bottom of each dessert jar.
8. Add a generous layer of the creamy mousse.
9. Repeat the layers until the jars are filled.
10. Refrigerate for at least 1 hour.
11. Garnish with fresh strawberries before serving.
Prep Time: 20 minutes�Chilling Time: 1 hour�Total Time: 1 hour 20 minutes�Kcal: 325 per serving�Servings: 6

09/04/2026

🍗🥢 Sesame Chicken
Ingredients
* 1½ pounds boneless chicken breast, cut into bite-sized pieces
* ½ cup cornstarch
* 2 eggs, beaten
* Oil for frying
Sesame Sauce
* ⅓ cup soy sauce
* ¼ cup honey
* 2 tablespoons ketchup
* 2 tablespoons rice vinegar
* 2 garlic cloves, minced
* 1 teaspoon grated ginger
* 1 tablespoon sesame oil
* 1 tablespoon cornstarch mixed with 2 tablespoons water
* 2 tablespoons sesame seeds
* 2 green onions, sliced
Directions
1. Pat the chicken pieces dry with paper towels.
2. Coat each piece lightly in cornstarch, then dip it into the beaten eggs.
3. Heat oil in a deep skillet over medium-high heat.
4. Fry the chicken in batches until golden, crispy, and cooked through. Transfer to a paper towel-lined plate.
5. In a saucepan, combine soy sauce, honey, ketchup, rice vinegar, garlic, ginger, and sesame oil.
6. Bring the sauce to a gentle simmer.
7. Stir in the cornstarch slurry and cook until the sauce thickens.
8. Add the crispy chicken to the sauce and toss until completely coated.
9. Sprinkle with sesame seeds and sliced green onions.
10. Serve immediately with steamed rice.
Prep Time: 20 minutes�Cooking Time: 20 minutes�Total Time: 40 minutes�Kcal: 485 per serving�Servings: 6

09/04/2026

Classic homemade sloppy joes on soft toasted hamburger buns, rich saucy seasoned ground beef, YUM!!
Ingredients
* 1½ pounds ground beef
* 1 small onion, finely diced
* 1 green bell pepper, finely diced
* 3 garlic cloves, minced
* 1 cup ketchup
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 tablespoon brown sugar
* 1 teaspoon mustard
* ½ teaspoon smoked paprika
* Salt and black pepper, to taste
* 6 hamburger buns
Directions
1. Heat a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it apart as it cooks.
3. Add the diced onion and bell pepper.
4. Cook for 4–5 minutes until the vegetables soften.
5. Add the garlic and cook for 30 seconds.
6. Drain excess grease if needed.
7. Stir in the ketchup, tomato paste, Worcestershire sauce, brown sugar, mustard, smoked paprika, salt, and pepper.
8. Reduce the heat to low and simmer for 10–15 minutes.
9. Stir occasionally until the sauce thickens and coats the beef.
10. Toast the hamburger buns if desired.
11. Spoon the hot sloppy joe mixture generously onto the bottom buns.
12. Add the top buns and serve immediately.
Prep Time: 10 minutes�Cooking Time: 25 minutes�Total Time: 35 minutes�Kcal: 465 per serving�Servings: 6

09/04/2026

Sweet Coleslaw Salad
Ingredients
* 5 cups shredded green cabbage
* 1 cup shredded purple cabbage
* 1 cup shredded carrots
* ½ cup mayonnaise
* 2 tablespoons apple c***r vinegar
* 3 tablespoons sugar
* 1 tablespoon honey
* ½ teaspoon celery seed
* ½ teaspoon salt
* ¼ teaspoon black pepper
Directions
1. Place the shredded green cabbage, purple cabbage, and carrots in a large bowl.
2. In a separate bowl, whisk together the mayonnaise, apple c***r vinegar, sugar, honey, celery seed, salt, and black pepper.
3. Taste the dressing and adjust the sweetness if desired.
4. Pour the dressing over the vegetables.
5. Toss thoroughly until everything is evenly coated.
6. Cover and refrigerate for at least 1 hour.
7. Stir again before serving.
8. Serve chilled as a side dish with barbecue, chicken, burgers, or sandwiches.
Prep Time: 15 minutes�Chilling Time: 1 hour�Total Time: 1 hour 15 minutes�Kcal: 185 per serving�Servings: 8

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