Cooking On The Ranch

menu icon
search icon

Pan Seared Beef Picanha Steak With Creamy Mushroom Sauce

By 3 Comments

Beef Picanha Steak with Creamy Mushroom Sauce. A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.

In This Post

What Is The Picanha Cut?

Picanha Beef Steak is a beautifully marbled, tender and delicious cut of steak. It was first made popular in Brazil and typically not a cut of beef that you can find in your supermarket. It comes from the area at the top of the rump known as the rump cap or sirloin cap steak. Picanha has good flavor, texture and juiciness. It can be cut into sirloin strip steaks, known as Coulette steaks. With its unique flavor, easy prep and affordability, it’s worth seeking out.

Two raw beef picanha steaks.

About This Recipe

An email came through from my friends over at Tony’s Market announcing a special on Picanha steaks. I’ve seen them on the menu of Brazilian steak houses but had never seen the cut available for sale. I simply had to give it a try.

There are several ways to cook this steak. Grilling is the most popular choice, served with a Chimichurri sauce. But since my grill is still in hibernation, I used my favorite tool for cooking steaks on the stove, and a perfect method for this picanha recipe.

How to cook picanha on the stove? My French Steel pan, a discovery from Culinary School works beautifully to sear any steak. Once seared you can finish the picanha in the oven. You’ll find instructions below.

And why not dress up this humble steak cut and serve it with a recipe we used often in Culinary School, a creamy mushroom sauce. It’s so totally divine, you’ll savor every bite.

The mushroom sauce is rich in color, creamy in texture and beautiful in flavor using veal stock and paprika. You’re going to love this recipe. Let’s take a look.

Ingredients You’ll Need

Ingredients to make picanha steaks with mushroom cream sauce.
  • Beef Picanha Steaks,
  • Mushrooms: White button mushrooms, sliced.
  • Veal Stock: If you’ve never used veal stock for sauces or soups you’re in for a luxurious treat.
  • Cream: Heavy whipping cream.
  • White Wine: Used to deglaze the pan after cooking the mushrooms.
  • Paprika: Paprika gives the mushroom cream sauce a beautiful rich color. Use both regular paprika and smoked paprika for a rich depth of flavor

Ingredient Swaps and Substitutions

  • Steak: Any steak will work for this recipe. If you can’t find Picanha steaks, use New York Strips, Beef Tenderloin, or even Top Sirloin steaks.
  • Veal Stock: I truly hope you take the time to find Veal Stock. It truly is a factor in the richness of this recipe. Seek out a specialty market like Marczyk Fine Foods. And look for a product that’s frozen stock rather than a powdered product. I’ve used veal stock from Bonewerks Culinarte, and More than Gourmet. However, if you can’t find veal stock, use beef stock.

Step By Step Instructions

Reducing heaving cream by cooking it on the stovetop in a saucepan
Step 1
  • Step 1: Reduce the cream. Reduce the cream: Add cream to a small non-reactive saucepan. Bring to a simmer and cook for approximately thirty minutes to reduce its volume by half. Do not scrape the bottom of the saucepan with a spoon as scraping the pan dislodges the caramelized whey, altering the color and flavor of the cream.
Frying mushrooms until crispy.
Step 2
  • Step 2 In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They’ll start to turn golden. This will take about 5 – 10 minutes.
Mixing fried mushrooms with flour and paprika.
Step 3
  • Step 3: Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off. Sprinkle the mushrooms with flour and paprika. Stir well to combine.
Adding veal stock to fried mushrooms.
Step 4
  • Step 5: Add the veal stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for twenty minutes.
Adding cream to sauce.
step 6
  • Step 6: To finish the sauce, add the reduced cream to the sauce. Using a whisk, blend and simmer just enough to thicken. About five minutes. Set the sauce aside and sear the steaks.

How To Cook Picanha On The Stove

Make sure to purchase the beef picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special. Picanha steak may be labeled sirloin cap steak.

Pan searing picanha beef steaks.
Step 7
  • Step 7: Pat steaks dry and keep the seasoning simple with kosher salt and freshly ground black pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about five minutes, or until the steaks will release from the pan without sticking.
Pan seared picanha beef steaks.
Step 8
  • Step 8: Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital read thermometer. I cooked our steaks to 135 degrees for medium rare.

It worked like a charm, the picanha steaks came out tender, juicy and with a beefy flavor you’d expect from a well-cooked steak.

Steak Temperature Chart

To find your desired degree of doneness, follow this guide. Use a digital read meat thermometer to determine internal temperature.

  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done

\

Pro Tip: Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.

Picanha steaks with creamy mushroom sauce and roasted potatoes

To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Where to buy picanha steak.

While you probably won’t be able to find picanha steak at your local grocery store, don’t worry about missing out on trying this cut of beef. Ask a reputable butcher, but you may need to use a more common name such as top rump cap.

Are picanha steaks tender?

If cooked properly, picanha steaks are tender and juicy. As with any pan seared steak, It’s important to get a good fast sear on the outside. Once this has been accomplished, finishing in the oven to desired temperature doneness will yield a tender steak with that beefy sirloin flavor.

Is top sirloin the same as picanha?

Yes and no. In the United States picanha can be labeled as the top sirloin cap or rump cap. It comes from the primary cut of the rump. Top sirloin on the other hand comes the group of cuts labeled sirloin, in front of the rump.

What’s the best way to cook picanha?

This cut does best with quick cooking over high heat. Grilling or pan searing are the best examples.

Equipment Needed

  • Oven Proof Fry Pan, either a French Carbon Steel Pan (recommended) or Cast Iron.
  • Non-reactive sauce pan. Note: An All Clad aluminum pan is a reactive pan.
  • Digital read meat thermometer.
  • Good quality whisk.

As an Amazon Associate I earn from qualifying purchases.

What To Serve With Brazillian Picanha Steak

Any type of pan fried or roasted vegetables compliment any steak dinner. A fresh green salad is also a great choice. Here are some more ideas.

I hope you give this picanha recipe a try. You’ll fall in love with this mushroom cream sauce. Rich, luxurious and a perfect topping for a beautifully cooked steak.

And if you’re looking or more beef recipes, don’t miss my Beef Category. You’ll find lots of great steak recipes, roast recipes and burgers. Including the most popular on my site for BBQ Beef Brisket.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.
Print Recipe
5 from 3 votes

Picanha Beef Steak with Creamy Mushroom Sauce

A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 682kcal
Author: Lea Ann Brown

Equipment

  • Oven Safe Fry Pan
  • Digital read meat thermometer
  • Stainless steal saucepan

Ingredients

  • 1 Cup Cream reduced to ½ cup
  • 32 ounces Picanha Beef Steaks 4 steaks
  • 1 Tablespoon neutral oil Canola oil works well here or butter
  • For The Creamy Mushroom Sauce
  • 1 pint White button mushrooms sliced
  • 2 Tablespoons butter
  • 2 Tablespoons All-purpose flour
  • 1 ½ Tablespoons Paprika
  • ½ Tablespoon Smoked paprika
  • ½ cup White wine
  • 2 Cups Veal Stock or beef stock

Instructions

  • Reduce the cream. Add cream to a non-reactive saucepan. Turn the heat on to low and let the cream come to a simmer. Let the cream simmer for about 20 – 30 minutes or until reduced by half. Don't stir during this process. A spoon will upset the whey from the bottom of the pan and upset the process to thicken the cream. Remove from heat until ready to use.
  • In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They'll start to turn golden. This will take about 5 – 10 minutes.
  • Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off.
  • Sprinkle the mushrooms with flour and paprika. Stir well and swiftly to combine.
  • Add the stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for 20 minutes.
  • To finish the sauce, add the reduced cream to the sauce and simmer just enough to blend and thicken. About 5 minutes.
  • Set the sauce aside and sear the steaks. Pat the steaks dry with a paper towel and season with salt and pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about 5 minutes or until the steaks will release from the pan without sticking.
  • Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital real meat thermometer to determine temperature.
  • To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Notes

Steak Temperatures for desired doneness:
  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done
Make sure to purchase the picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special.
Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.
This recipe calls for reducing the cream in a non-reactive saucepan. An aluminum pan is reactive, a stainless steel pan works well here. 

Nutrition

Calories: 682kcal | Carbohydrates: 12g | Protein: 58g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 449mg | Potassium: 1525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2773IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg

Beef Picanha Steak Recipe with Creamy Mushroom Sauce … It’s What’s For Dinner.

Easy Greek Yogurt Sauce For Chicken Thigh Kabobs

By 35 Comments

Mediterranean chicken kabobs on the grill. Sweet, smoky, simple and tasty. An incredibly easy grilled chicken thigh recipe with an easy Greek Yogurt Sauce for chicken. Ready in 30 minutes.

Mediterranean chicken kabobs with greek yogurt sauce.

Easy weeknight meals: I need more of these in my life. So I’ve been making an effort to seek out and collect ideas.

After all, It’s silly to be scratching your head around 4:00 in the afternoon wondering what’s going to be on the dinner table in a timely fashion.

My criteria is simple.

  • Prep plus cook time must be less than an hour.
  • And the food must be incredible with flavor.

This Mediterranean Chicken Thigh Kabob recipe goes above and beyond. Chunks of boneless, skinless thighs are marinated in a paprika and oil mixture for fifteen minutes and then grilled for about the same amount of time.

The Greek Yogurt Sauce for chicken comes together with little more than a few whisks to blend flavors and before you know it you’re enjoying a delicious and quick chicken kabob entree.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mediterranean Chicken Kabobs.

The marinade for this recipe is extremely easy. Two ingredients for 15 minutes.

  • Olive Oil. Use a good quality extra virgin olive oil for the flavor. It's less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive. Adding olive oil to any marinade provides fat, which will help elevate the flavor into the meat.
  • Sweet Paprika.
  • Chicken Thighs. Cut into bite sized pieces, chicken thighs are juicy and more flavorful than breast meat. And they’re less likely to dry out during the cooking process.

The Greek Yogurt Sauce for Chicken comes together in a flash.

  • Greek Yogurt.
  • Mayonnaise.
  • Lemon Juice. Lemon juice adds acidity and brightens to anything it touches.
  • Cayenne.
  • Red Pepper Flakes.

Step by Step Instructions, It’s So Easy

Cubes of chicken thighs marinating in olive oil and paprika for Mediterranean chicken kabobs.
Step 1
Greek yogurt sauce for mediterranean chicken kabobs.
Step 2
  • Step 1: Cut the chicken thighs into bite-sized pieces and place in a bowl. Add the olive oil and paprika and stir to combine. Set aside and make the Greek yogurt sauce.
  • Step 2: Make the Greek Yogurt sauce for chicken. Add Greek yogurt, mayo, lemon juice, cayenne pepper and red pepper flakes into a bowl and whisk to combine. Set aside.

Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.

What’s the best way to grill chicken thighs? I like chicken thigh kabobs. Quick, easy and no-fuss.

Marinated chicken thigh pieces on metal skewers.
Step 3
  • Step 3: Skewer the chicken thigh pieces onto either metal rods or wooden skewers. If using wooden, soak them for 30 minutes before using. This will keep them from burning.
Chicken thigh kabobs on gas grill.
Step 4
  • Step 4: Oil the grill grates. Preheat your grill to 500 degrees, with the lid closed. You want those grates to get nice and hot. Turn down heat to 400 degrees and add the chicken skewers to the hot grill. I keep the lid up, as chicken thighs cook quickly. Cook, turning occasionally until cooked through. About 10 minutes. Using an instant-read thermometer, test the thickest piece to make sure it reads a safe 165 degrees.

FAQS

Should I trim the fat off the chicken thighs?

Chicken thighs tend to have more fat than other cuts of chicken. That fat equals flavor. Since you’ll be purchasing boneless skinless thighs, you don’t need to trim them much. The butcher has already trimmed them, but if you find a large piece of remaining fat, just trim it off with a sharp knife.

Can I make this recipe ahead?

Yes, the instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days.

How do I make chicken thigh kabobs without a grill?

You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.

Can I freeze cooked chicken kabobs?

Yes, just remove them from the skewers and place them in a freezer safe container. I like to use freezer zip-lock bags. Once the chicken is in the bag, press the air out of the bag, seal and store laying flat. It saves room.

Storage

  • Store any chicken thigh kabob leftovers in an airtight container in the refrigerator. It’s easier to store when you remove the chicken thigh pieces from skewers. Store any leftover Greek Yogurt Sauce in an airtight container. Both will keep in the refrigerator for 4 days.
  • To reheat, place chicken pieces on a microwave safe plate. Heat for 1 – 2 minutes at 50% power, or until chicken is heated through. You can also wrap chicken pieces in foil and reheat at 300 degrees in the oven for about 10 – 15 minutes. Lower heat will help the chicken pieces say juicy.

Greek Yogurt Sauce for Chicken Thigh Kabobs

I hope you give this sweet, smoky, simple and tasty Mediterranean chicken kabob recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

And if you have a favorite chicken thigh kebabs recipe, let me know, I'd love to give it a try.

And if you’re a chicken thigh fan like me, you won’t want to miss:

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great chicken recipes including the most popular on my site for Chicken Macaroni Salad.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mediterranean chicken kabobs with greek yogurt sauce.
Print Recipe
5 from 2 votes

Easy Greek Yogurt Sauce for Chicken Thigh Kebabs

This is sweet and Smoky, simple and tasty This is an easy grilled chicken thigh kebabs recipe, with a fantastic dipping sauce
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Chicken
Cuisine: Mediterranean
Servings: 4
Calories: 802kcal
Author: Lea Ann Brown

Ingredients

  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sweet paprika
  • 1 ¾ pounds chicken thighs boneless skin on chicken thighs. About 8 thighs Cut each into 3 pieces.
  • ¾ cup Plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cayenne
  • ¼ teaspoon crushed red pepper
  • Kosher salt
  • Pepper
  • Lemon wedges for serving

Instructions

  • In a large bowl, whisk ½ cup of the olive oil with the paprika. Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes.
  • Meanwhile, in a small bowl, mix the yogurt, mayonnaise, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
  • Light a grill. Season the chicken with salt and black pepper and thread 4 pieces onto each skewer. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
  • Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.

Notes

Make Ahead: The instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days. 
Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.
How do I make chicken thigh kabobs without a grill? You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.
Always test chicken using an instant-read thermometer. A safe cooked temp for chicken is 165 degrees.

Nutrition

Calories: 802kcal | Carbohydrates: 4g | Protein: 37g | Fat: 71g | Saturated Fat: 14g | Cholesterol: 202mg | Sodium: 260mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2020IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Easy Greek Yogurt Sauce for Mediterranean Chicken Kabobs … It’s what’s for Dinner.

Mexican Jello, (Mosaic Jello)

By 5 Comments

Mexican Jello, is an impressive and fun dessert that’s very simple to make. It’s a perfect dessert for Cinco de Mayo, but you’ll want to make this year round. Colorful cubes of Jell-O float in a delightful sweet and creamy cinnamon infused gelatin that’s mixed with regular milk, half and half and sweetened condensed milk.

Gelatina tres leches cubed and served in a white bowl.

Kid go crazy over sweet jiggly Mexican gelatinas. This recipe resembles church windows and is sometimes called Stained Glass Jello, Broken Glass Jello, Mexican Jello, Mexican Mosaic Jello, or Milk Jello.

The reason it differs from many Stained Glass Jello or Broken Glass Jello recipes you’ll find is that this recipe is an authentic Mexican version where unflavored gelatin is combined with tres leches.

A three milk combination thats flavored with cinnamon and vanilla extract.

The end result is a dessert that reminiscent of tres leches cake, without so many carbs and calories. Mexican Jello is easy to make; it’s just a little time consuming. And worth every minute of that time.

Why You’re Going To Love This Recipe

  • The number one reason is because your kids are going to love it. And it’s so fun to make they can join in.
  • It’s so eye-catching in a jiggly Jello sort of way.
  • You can mix up the colors of Jello that you use to suit your imagination or festive celebration theme.
  • It’s made creamy with milk, half and half and sweetened condensed milk.
  • It’s sweet, light, fun to eat and versatile.
  • As with most Mexican Jello, It’s gluten free.

Ingredients You’ll Need

Ingredients to make gelatina con tres leches.
  • Tres Leches: Milk: Whole Milk preferred, 2% will also work. Half and Half. Sweetened Condensed Milk, Eagle Brand is most recognized.
  • Vanilla Extract
  • Unflavored Gelatin Powder: Found near the packets of Jell-O on the baking aisle.
  • Cinnamon Stick
  • Jell-O: (gelatina) Three 6-ounce packages. Note: You can also use sugar free Jell-O.

Step By Step Instructions

This Mexican Jello is not a difficult project to make, however, it does take time. So please plan ahead. And be sure you have plenty of room in your refrigerator.

Dissolving jello in water using three bowls.
  1. Step 1: Dissolve each color of Jello. In three separate bowls, mix each package of flavored gelatin with two cups boiling water. Stir well until well dissolved.
Jell-o in Le Creuset pans, ready to chill and set up.
  1. Step 2: Grease three 9 x 9 style casserole dishes, or shallow containers and pour each Jell-O flavor into each. Use containers that will give you no more than 1″ thick cubes. If the Jell-O is too thick, it will be hard to cut into cubes. Chill for 2 – 3 hours.
Cooking milk to make gelatina con tres leches.
  1. Step 3: Make the milk Jello using unflavored gelatin. After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into one cup of water. Set aside for about five minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the milk mixture steep for thirty minutes. Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside to cool while you prep the colored gelatins.

Tip: The best way to cut a cinnamon stick in half is with a very sharp knife. Cut by pressing knife down with a good solid push using the palm of your hand.

Cubed jell-o in a 9 x 13 pyrex casserole pan.
  1. Step 4: Remove the colored gelatinas from the refrigerator and cut each flavor into 1-inch cubes. Gently and evenly spread out and mix each flavor in a greased 9 × 13-inch pan. A Pyrex casserole pan works great for this.
Milk gelatin poured over jell-o cubes in a 9 x 13 pan.
  1. Step 5: Pour cooled milk gelatin over the cubes of Jell-O. Refrigerate for 2 – 3 hours or until the jello is completely set up. Overnight is best for this step. You can also use a Jello mold for this step. And even a bundt pan will work. Once the milk jello has completely set up, then slice instead of cut into cubes.
Cubes of Gelatin con tres leches in a white serving bowl.
  1. Step 6: Cut the Mexican jello into large bite-sized pieces. Serve on your favorite platter that will complement the colors of the Jell-O you’ve chosen.

Mexican Jello Party Color Combo Ideas

  • Valentine’s Day – Use 3 Cherry Jell-O.
  • St. Patrick’s Day – Use 2 Green and 1 Lemon Jell-O.
  • Easter – Lemon, Peach and and Strawberry Jell-O.
  • Cinco de Mayo – 2 red, 1 green
  • 4th Of July – 2 Cherry and Berry Blue.
  • Halloween: Grape and Orange Jell-O.
  • Christmas: 2 Cherry and 1 Lime Jell-O.
  • Little Girl Party: 2 Watermelon and 1 Peach.

Tip: Use cookie cutters to cut into fun shapes. A star cookie cutter would be a good example for July 4th

Storage

Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.

Recipe for Mexican Jello

I hope you give this incredibly fun Mexican Jello dessert recipe a try. And please share any of your favorite Mexican Gelatinas recipes, I’d love to experiment.

And if you’re looking for even more fun dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular dessert recipe on my site for No Bake Key Lime Pie with Eagle Brand Milk.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Gelatina tres leches cubed and served in a white bowl.
Print Recipe
5 from 6 votes

Mexican Jello (Mosaic Jello)

Mexican Jello is an impressive and fun dessert that's very simple to make. It's a perfect dessert for Cinco de Mayo
Prep Time1 hour
Cook Time2 minutes
Course: Dessert
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 15
Calories: 294kcal
Author: Lea Ann Brown

Equipment

  • 9×13 Baking Dish

Ingredients

  • 18 ounces Flavored Jell-O of your choice 3 – 6 ounce packages
  • 6 cups boiling water
  • 4 tablespoons unflavored gelatin from about 6 packets
  • 3 cups whole milk
  • 1 4-inch Stick Mexican cinnamon, broken in half
  • 14 ounce Can sweetened condensed milk
  • 2 cups half-and-half
  • 1 ½ teaspoons vanilla extract

Instructions

  • Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
  • In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 2-3 hours.
  • After the jellos have been in the fridge for a couple of hours, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water.
  • Set aside for about 5 minutes so the gelatin can bloom.
  • Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
  • Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
  • Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in a 9 × 13-inch pan. A Pyrex casserole pan works great for this.
  • Pour the cooled milk gelatin over the cubes of already set up Jell-o's. Refrigerate for at least 3 hours, or over-night is even better for this step.
  • Using a very sharp knife, cut the gelatina con tres leches into cubes and serve in large serving bowl.

Notes

Tip: The best way to cut a cinnamon stick in half is with a very sharp knire.
Make sure the milk mixture has completely cooled before pouring over the cubes of cut Jell-O. You don’t want heat to compromise the Jell-O cubes.
Be sure Jell-O cubes are completely set up before cutting them into cubes. Spread the pieces carefully into the Pyrex baking pan. They are delicate and can tear or break easily.
Storage: Cover with plastic wrap and store in the refrigerator for up to 3 – 4 days.

Nutrition

Calories: 294kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 235mg | Potassium: 208mg | Fiber: 1g | Sugar: 46g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg

Mexican Jello … It’s Whats For a Fun Dessert

How To Serve A Smoked Salmon Platter

By 18 Comments

If you’ve been looking for ideas on how to serve smoked salmon, this is a beautiful salmon platter appetizer idea for your next wine tasting party. Impress party quests with this simple and easy smoked salmon platter using smoked salmon fillet. Easy with cheddar cheeses, crackers and complimented by horseradish cream sauce.

Easy smoked salmon platter with cheese and crackers

What You Can Expect From This Recipe

Actually not a recipe at all, if you’ve been looking for ideas on how to serve smoked salmon, this is a easy and elegant salmon platter with an impressive presentation. This is my “go-to” appetizer recipe for any type of gathering.

Grazing boards are such an easy way to entertain and one of my favorite things to throw together. Easy no-cook platters that are a breeze to make ahead and have ready when guests arrive.

A simple idea that I took away from a appetizer ordered at dinner years ago at the renowned Colorado resort Grand Lake Lodge.

A combination of buttery crackers, a chunk of Smoked Salmon, some Colby or Cheddar Cheeses served with a Horseradish Cream Sauce.

A combination of flavors that compliment the palate.

The horseradish cream sauce is simple and it goes with so many things, famously for Prime Rib Roast.

Table of contents

Understanding Smoked Salmon Varieties

Cured Salmon vs. Hot Smoked Salmon

For this salmon platter, choose a hot smoked salmon fillet product rather than a salt cured, cold smoked salmon.

Cured salmon is cured with salt. It’s then sliced very thin, has a very tender texgture and traditionally served on a bagel with capers.

Hot Smoked Salmon is a whole cooked fillet that’s firm and flaky. The texture is achieved by smoking the salmon at temperatures above 120 degrees. The most popular, and easy smoked salmon fillets to find are from the Honey Smoked Fish Company sold at Costco and Safeway.

Smoked Salmon Nutrition

Smoked salmon is relatively low in calories while boasting high quality protein, essential fats and vitamins and minerals. For a complete article about smoked salmon nutrition I like this comprehensive article from HealthLine.

Ingredients You’ll Need, What to Serve with Smoked Salmon

  • Cheddar Cheese: Medium cheddar or sharp cheddar will both work well.
  • Smoked Salmon Fillet:
  • White Cheese With Smoked Salmon: I chose an aged white cheddar cheese. Manchego is a bold Spanish cheese that would work well here. A nutty buttery Gouda would be wonderful. Or look for Parrano. A nutty flavor with a creamy texture. Parrano is also a wonderful cheese to serve with fruit. And as always, cream cheese is a popular choice for any smoked salmon plate.
  • Smoked Salmon On Crackers: Choose a sturdy cracker with a mild flavor. A buttery cracker like Ritz or Townhouse Crackers. I also like to add some very mild flavored crackers like Carr Water Crackers or Pita Crackers work well.
  • Horseradish Cream Sauce.
  • Garnish: Fresh chives or fronds of fresh dill.

Building A Smoked Salmon Platter

The ingredients above are suggestions on how to serve smoked salmon. Ideas to make a simple smoked salmon platter. And this is how the smoked salmon appetizer was served at the Grand Lake Lodge. If you’re want to make a more generous smoked salmon plater, here are more ideas.

  • Grapes: Place grapes in-between items on the platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.
  • Boiled Eggs: Sliced of halved is always a welcome spot of color.
  • Enhance Flavor and Presentation: Squeeze some fresh lemon juice over the smoked salmon to brighten the flavor. Sprinkle with fine chopped chives or thyme for presentation.

Questions You May Have

Do You Need To Cook Smoked Salmon Fillets?

Smoked Salmon is fully cooked and needs no further preparation. Just remove the fillet from the package, place in the center of your serving platter and build that appetizer.

How Do You Eat Cold Smoked Salmon?

The salmon fillet meat is so tender it easily flakes apart. Using a fork will easily break a bite sized piece of the meat to build your salmon cracker appetizer.

What Are Vegetarian Alternatives to Smoked Salmon?

A popular vegetarian alternative is to offer a block of smoked tofu which mimics the texture and flavor of smoked salmon.

Storage

Once it’s out of the package, wrap any leftovers in plastic wrap or place in a zip lock back. Store in the refrigerator for a week to 10 days.

How Can I Tell If Smoked Salmon Has Gone Bad?

Smoked salmon already has a very strong smoky odor. Rather than smell, the best way to tell is salmon has worn out it’s welcome, is if you notice a slimy texture or discoloration. Always check the expiration date and store it properly.

Can I Freeze Smoked Salmon?

Yes, I like to wrap it in plastic wrap and then in foil and then label using masking tape, noting product and date. You can freeze smoked salmon for up to six months.

Cracker topped with smoked salmon, horseradish cream sauce with cheese, cornichons and grapes

How To Serve Smoked Salmon with Crackers

To serve and eat, place a piece of smoked salmon on a cracker, top with a dollop of the horseradish cream sauce and top with a slice of cheese = delicious combo of flavors.

Tips: Make Ahead

  • You can make the Horseradish Cream Sauce a day ahead of serving. Just cover with plastic wrap and store in the refrigerator.
  • Slice the cheese up to a day ahead of time, but make sure to wrap it well in plastic wrap so it doesn’t dry out.
  • Wait to assemble the platter right before serving. If you try to place the crackers on the salmon and cover with plastic wrap, the crackers will absorb some of the moisture from the salmon and become slightly soggy.

So if you’re looking for Smoked Salmon Platter ideas or how to serve smoked salmon, I hope you give this a try.

And don’t miss my Appetizer Category, you’ll find lots of fun party food ideas including the most popular on my site for Campechana. It’s a Mexican Shrimp Appetizer that’s absolutely fresh and delicious.

How to serve smoked salmon using a smoked salmon platter with crackers.
Print Recipe
5 from 2 votes

Smoked Salmon Platter, How To Serve Smoked Salmon

Smoked Salmon Appetizer platter with Cheese and Crackers and Horseradish Cream. A great appetizer idea for your next wine tasting party.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 147kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Smoked Salmon fillet not a lox product
  • 4 ounces Cheddar Cheese sliced, served at room temperature
  • 4 ounces White Cheddar or complimentary cheese of your choice
  • 1 recipe Horseradish Cream Sauce
  • Assorted crackers Sturdy and buttery

Instructions

  • On a platter or plate, place the smoked salmon. Arrange the cheese and crackers around the salmon.
  • Place the Horseradish Cream Sauce in a bowl. Provide serving knives for building those appetizers.
  • To eat; place a small piece of salmon on a cracker, add a slice of cheese smear with Horseradish Cream Sauce and enjoy.

Notes

Smoked Salmon: Choose a smoked salmon fillet product rather than a salt cured salmon which is a thinner sliced product and traditionally served on a bagel with capers. . The most popular and easy to find is the fillets from the Honey Smoked Fish Company sold at Costco and Safeway.
More Serving Ideas: 
  • Grapes: Place grapes in-between items on the smoked salmon platter. Red, green or black grapes will work beautifully.
  • Cornichons are a wonderful addition. Cornichons are tiny little dill pickles and their tart flavor makes them an ideal garnish for any charcuterie board.
  • Nuts: Add a sprinkling of nuts here and there on the platter. Raw almonds, roasted shelled pistachios and lightly salted cashews are all good choices.
  • Olives: A little bowl of olives would be lovely. Choosing olives from an olive bar, rather than jarred will bring more flavor.
  • Fruit: A little bowl of raspberries would bring a nice pop of color.

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 398mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 309IU | Calcium: 208mg | Iron: 1mg

Smoked Salmon Platter …It’s What’s for an appetizer.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

This recipe was originally posted September of 2013, and republished with better photos and instructions.

Best Mexican White Queso Recipe

By 4 Comments

Rich, creamy and velvety, this easy queso blanco dip is simply the most perfect dip to serve with that big bowl of tortilla chips. This white queso recipe is ready in under 10 minutes, microwave queso will become a family favorite.

White queso dip served in a Fiesta Ware Green chips and dip plate with blue corn tornillas.

What Is Queso Blanco Dip?

Queso Blanco, Spanish for “white cheese”, is a white Mexican cheese dip made by using a good white melting cheese. It’s routinely combined with chile peppers and warm Mexican spices and served with tortilla chips as a Mexican Appetizer.

About This Recipe

Smooth and creamy, this white queso recipe is just right spicy, perfectly smooth cheesy dip, just like you find at your favorite Mexican Restaurant. And you simply won’t believe how easy it is to make at home.

One of the simple pleasures of dining at a Mexican restaurant is ordering a bowl of queso and chips. So why not learn how to make a white queso dip at home! It’s so easy.

Back in my 20’s I was hooked on the melted Velveeta cheese dip, the one where salsa was added. Easy, but there was a slow cooker involved and a bit of a fuss to get it blended.

This microwave queso blends beautifully for a no-fuss, smooth, creamy, cheesy dip. You’ll want to drizzle it on everything. Fries, burritos, potatoes and if course nachos.

  • It’s super easy. All you need is a microwave safe bowl, some pickled jalapenos and chopped green chiles. Milk, water and cumin bring it all together.
  • It’s white. So it presents well with blue corn tortilla chips.
  • It’s irresistibly creamy and luscious.
  • Once you pull all of the ingredients together it’s ready in 5 minutes!
  • Your family will love this white queso recipe, and will ask for it frequently.

Ingredients You’ll Need

There’s just enough heat in this white queso recipe to keep you coming back for more. And the spice level can be customized to meat your heat tolerance. If you like your queso extra hot, double up on the peppers, or reduce the peppers if you want a milder dip.

No matter how your mix it up, it will still be creamy and luscious.

You’re not going to believe the minimalist approach for this recipe.

Ingredients to make white queso dip.
  • ½ Pound White American Cheese.
  • ¼ Cup Roasted Diced Green Chiles.
  • ⅓ Cup Milk, preferably full fat, 2% will work.
  • ¼ Cup water.
  • ½ teaspoon cumin.
  • 1 Tablespoon fine diced pickled jalapeno.
  • 1 Tablespoon of the juice from the jar of pickled jalapenos.

Tip: You’ll find white American cheese at your grocery store deli section. Ask the deli person for ½ pound unsliced. Have them cut it into a big chunk of cheese that you’ll be able to cube. This melting process works much better with cubes that trying to melt slices that are laying on top of each other. DO NOT attempt to use a cheddar or Monterey Jack cheese product for this white queso recipe. American cheese is processed in a way that allows it to melt without breaking or turning greasy.

Step By Step Instructions, It’s Easy

Ingredients to make easy white queso dip.
  • Step 1: Combine all ingredients in a microwave safe bowl.
  • Step 2: Microwave for five minutes, pausing to stir after every 60 seconds.

You’re done! Serve this dip piping hot and you’ve got restaurant style white queso in a matter of minutes. Grab those chips and dig in.

Recipe FAQs

What If The Queso Is Too Thick?

If the queso is too thick, stir in a splash of milk until it reaches desired consistency.

How Do I Make This White Queso Recipe Hotter?

Just double up on the chopped pickled jalapenos. No need to add more of the juice, but the extra chopped jalapenos will give you more of that spicy heat. Or try a couple of dashes of your favorite hot sauce.

Can I Make This Queso with Yellow American Cheese?

Absolutely yes. Again, purchase yellow American cheese from the deli. Have them cut it into a block instead of sliced.

How Do I Keep Queso Warm?

If you’re wanting to serve or take this queso dip to a party, double this recipe. Once it’s done cooking in the microwave, transfer to a small crock pot. Set the temperature on warm.

Can I use Mexican Cheese?

Queso Asadero is a Mexican mild flavored cheese that’s great for melting. Most other Mexican cheeses such as those labeled Cotija or Queso Fresco are crumbling cheeses and will not work for this recipe.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to a week. I don’t recommend freezing this white queso dip. Doing so will compromise the texture.

To reheat, microwave in a glass bowl for about a minute, or as long as it takes to restore it to its creamy goodness. Stir every 30 seconds.

Equipment You’ll Need

  • A great chips and dip serving platter and bowl. Like Lemon Grass Fiesta Ware set. I get so many compliments on this chips and dip serving platter.
White queso dip recipe served in a green bowl with blue corn tortilla chips

White Queso Recipe

Enjoy restaurant queso at home. With just the right combination of flavors and ingredients to make it smooth and creamy, you’re going to fall in love with this recipe.

How To Use White Queso Dip? Don’t just use this as a dip, drizzle it over any taco you make, like these Dutch Oven Shredded Beef Tri-Tip Tacos.

This White Qeuso Recipe is also a treat to spice up burgers, like these Southwest Ground Chicken Burgers. Or drizzle it over simple steamed broccoli for some excitement.

Check out one of the most popular recipes on my site for Mexican Meatballs With Queso Blanco.

More Cheesy Appetizer Recipes

Looking for more appetizers? Don’t miss my category for Appetizer Recipes. You’ll find lots of great party food recipes, including the most popular on my site for Smoked Salmon Platter. A great way to showcase smoked salmon for easy entertaining.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

White queso dip served in a Fiesta Ware Green chips and dip plate with blue corn tornillas
Print Recipe
4.80 from 5 votes

White Queso Recipe (Queso Blanco Dip)

Rich, creamy and velvety easy white queso recipe is simply the most perfect dip to serve with that big bowl of tortilla chips. Ready in under 10 minutes, this recipe uses the microwave to make it super easy.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 6
Calories: 152kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound White American Cheese roughly chopped into 1″ pieces
  • 4 tablespoons Hatch green chiles roasted, peeled, chopped. Canned will also work
  • 1 tablespoon pickled jalapeno slices diced fine
  • 1 tablespoon juice from the pickled jalapenos
  • ⅓ cup milk
  • ¼ cup water
  • ½ teaspoon cumin

Instructions

  • Combine all ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. Serve hot.

Notes

Tip: You’ll find white American cheese at your grocery store deli section. Ask the deli person for ½ pound unsliced. Have them cut it into a chunk of cheese that you’ll be able to cube. This melting process works much better with cubes that trying to melt slices that are laying on top of each other. DO NOT attempt to use a cheddar or Monterey Jack cheese product for this recipe. American cheese is processed in a way that allows it to melt without breaking or turning greasy.
Cooking: It’s very important to follow the microwave instructions of stirring every 60 seconds. At first the mixture will seem watery, but within the 5-minute cooking time, it all comes together beautifully. 
Uses: Don’t just use this as a dip. Drizzle it over tacos, burritos, nachos, and even roasted potatoes or broccoli. It gives about anything a nice cheesy kick. 

Nutrition

Calories: 152kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 699mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 410mg | Iron: 1mg

Queso Blanco Dip … It’s The Easiest Appetizer Dip Ever.

This white queso recipe is adapted from Barefeet In The Kitchen Blog. Thanks Mary!