Thursday, August 24, 2017
 

ELOTES (the formal version!)
Combine 1/4 cup each mayo, sour cream & finely chopped cilantro with 1/2 crumbled queso fresco cheese, 1/2 teas. chili powder and 1 clove minced garlic in a large bowl. Brush mixture on grilled corn Sprinkle with extra cheese, chili powder and cilantro as desired. Serve with lime wedges.

CILANTRO-LIME SHRIMP TACOS WITH AVOCADO CREMA 
Combine 1-1/2 cups chopped cilantro, juice and zest of 3 limes, 3/4 cup olive oil, 1-1/2 tsp cumin, 5 cloves minced garlic, and red pepper flakes to taste. Marinade and refrigerate 3 pounds of shrimp in the mixture, 30-60 minutes. Preheat grill 350-375 degrees. Puree together 2 ripe avocados, 2 cups plain Greek yogurt, 1/2 tsp salt, and the juice of 1 lime. Refrigerate. Grill shrimp, approx. 2-3 minutes per side. Serve with warm tortillas and avocado crema.

FRUTAS CON CHILE 
Cube fruits such as watermelon, mango, cantaloupe, pineapple, or orange. Mix some chili powder with just a bit of salt. Sprinkle as little or as much as you’d like on the fruit.

LATINO HELADO 
Sprinkle your chocolate ice cream with 1/4 teaspoon of cinnamon and a pinch of spicy cayenne.


 

St. Leo The Great Parish

Rev. James R. Schutte, Pastor
2573 St. Leo Place
Cincinnati, OH 45225
513-921-1044 ext. 21

 

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