Our Lady of Carmel and Friday’s Taco Feast

The Carmelite Order and dedication to the Virgin Mary has a long history among the Faithful. The Oral Tradition of the Catholic Church traces the Carmelite Order to the Prophet Elijah on Mount Carmel in what is now Palestine.

According to tradition, a religious community was established even before the time of Christ on Mount Carmel. Mount Carmel isn’t a single peak but rather a wooded mountain range overlooking the Mediterranean Sea. It was here the prophet Elijah successfully challenged the priests of Baal and won the people to the true God.

The feast of Our Lady of Mount Carmel entered the Calendar of the universal Church in the early 18th century. The brown Scapular of Our Lady of Mount Carmel, according to the Carmelite tradition, was presented by Our Lady to Saint Simon Stock on July 16, 1251.  Our Lady gave Saint Simon a scapular for the Carmelites with the following promise, saying : “Receive, My beloved son, this habit of thy order: this shall be to thee and to all Carmelites a privilege, that whosoever dies clothed in this shall never suffer eternal fire. It shall be a sign of salvation, a protection in danger, and a pledge of peace.”

The first atomic bomb was exploded in the United States at the Trinity test site on July 16, 1945, near Alamogordo, New Mexican. The Catholic antiwar movement was built on the coincidence between this date and the Feast of Our Lady of Mount Carmel as well as the Trinity site and the Holy Trinity. It does give reason to pause and ponder.

In 1990 a priest of the Byzantine (Eastern) Rite, Emmanuel Charles McCarthy, established a “Twenty-Four Hours Day of Prayer,” for Forgiveness and Protection with Our Lady of Mount Carmel, at Trinity Site in the New Mexico desert. Each year on 16 July, a prayer vigil is conducted at the Trinity site to pray for peace and the elimination of nuclear weapons worldwide.

Mother Mary brings a message of peace even in our darkest hour.

Our Lady of Carmel Celebration
Salsa Jalapeno Shrimp Tacos
Rice and Beans

Caramel Apple Enchiladas with Vanilla Bean Ice Cream


Salsa Jalapeno Shrimp Tacos
2 lb Jumbo Shrimp (16-20 count)
3 tablespoons Taco Seasoning
1 tablespoon Chili Lime Seasoning
1 cup Mini Bell Peppers
1 large Jalapeno Pepper
1-1/2 cups Lettuce, shredded
2 firm Roma Tomatoes
12 Corn Tortilla Shells
Olive oil as needed
3/4 cup Thick ‘n Chunky salsa
1 Avocado
Sour Cream as desired
Mexican Cheese Blend as desired

Clean, peel and devein shrimp. Remove and discard tails. Season shrimp with taco and lime seasoning, toss to coat. Chill until ready to cook.

Stem and dice bell peppers, set aside. Stem and dice Jalapeno Pepper, set aside. Shred lettuce, dice tomatoes, set aside.

Spray soft taco shells with cooking spray, warm on a flat griddle. Keep warm until ready to use.

Drizzle a thin layer of olive oil in a large skillet. Heat over medium heat. Add salsa, mini bell peppers and diced jalapeno. Sauté until warm.

Increase heat to medium-high. Add shrimp, cook about 5 minutes, turning often, until shrimp is cooked through.

While the shrimp cooks, peel and dice avocado, set aside.

When ready to fill shells, spread sour cream as desired inside each shell. Place 3 or 4 shrimp down the center of each shell. Garnish with diced tomatoes, shredded lettuce and avocado.

Fold tortillas over the filling, and enjoy. Perfect with Bacon Dripping Refried Beans and Jalapeno Mexican Rice.

Super Easy Mexican Refried Beans
1 can Rosa Rita Spicy Jalapeno Refried Beans
1 tablespoon Bacon Drippings
2 tablespoons Taco Seasoning

Heat a small amount of bacon dripping in a skillet over medium heat. Spread refried beans out in the skillet, reduce heat to low heat.  Stir and season, cook until hot. Serve as a side or add to other recipes as desired.

Farmhouse Mexican Rice
2 Roma Tomatoes
2 large Jalapeno Peppers
2 Water
Farmers Mexican Rice
1 tablespoons Butter

Chop tomatoes, set aside. Stem peppers, dice and set aside.

Fill saucepan with water. Add seasoning mix from rice, whisk to blend.

Add rice, butter, tomatoes and peppers. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Fluff just before serving.


Caramel Apple Enchiladas with Vanilla Bean Ice Cream
4 Baking Apples
1/4 cup Butter
1/4 cup packed Brown Sugar
4 Flour Tortillas, 6-inch taco size
Cooking Spray
4 Scoops Vanilla Bean Ice cream
1/4 cup Caramel Sauce, warmed

Heat oven to 450 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.

Peel, core and cut apples into wedges.

Heat butter in a skillet over medium heat. Add apples and cook for about 6 minutes or until apples are soft.

Add brown sugar, continue to cook until sugar has melted.

Spray tortillas with cooking spray. Warm tortillas on a griddle until soft and easy to roll.

Place warm tortillas on a plate. Spoon 1/4 of the apple mixture down the center of each tortilla. Roll, fold tortilla to wrap the apples inside. Place filled tortillas seam-side-down in the prepared baking dish.

Lightly spray the tops of the enchiladas with cooking spray to help brown.

Bake in the heated oven for about 15 minutes or until golden.

Meanwhile, warm caramel sauce in the microwave.

Plate each apple enchilada on dessert plates. Scoop ice cream on the plate, drizzle with caramel sauce and serve at once.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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