Shamrock Farms makes Cinco de Mayo fresh and easy!


Shamrock Farms is a paid sponsor of Sonoran Living

Need new recipe ideas for Cinco de Mayo that are fresh and easy? Shamrock Farms teamed up with blogger Joanie from joaniesimon.com to bring you recipes that not only taste good but have a fresh take on ingredients and flavor.
Visit shamrockfarms.net to find recipes from Joanie featuring local Shamrock Farms pure and fresh sour cream including Garden Fresh Jalapeno Queso, Creamy Chipotle Street Corn with Sour Cream and Spinach & Artichoke Enchiladas with Sour Cream.

Shamrock Farms begins with pure, wholesome, nutritious milk with no added hormones. Then, through purity testing, cold packaging and shipping, we make sure our products arrive fresher, faster and tastier. The result is pure, yummy milk and dairy that you and your family will love!

Spinach & Artichoke Enchiladas

Ingredients:
2 Tbs butter
1 onion
12 oz fresh spinach
14 oz artichoke hearts, drained and chopped
1/2 cup sour cream plus 2 Tbs
1/2 tsp salt
12 tortillas
6 small tomatillos
2 garlic cloves
7 oz diced green chiles
2 Tbs oil
4 oz water
6 oz monty jack cheese
Garnish with cilantro and lime

Preheat oven to 350F.
Place the 6 tomatillos, 2 garlic cloves, 7 oz diced green chilies, 2 Tbs oil and 4 oz water in a blender and blend until smooth.  Season with salt to taste.
Place the blended sauce in a pot over medium high heat until it begins to simmer, then reduce heat to medium low and allow to simmer while you complete the rest of the assembly.
Heat the 2 Tbs butter in a saute pan over medium high heat and add in onions and sauté until onions are softened and slightly caramelized.  
Add spinach and artichoke hearts to sautéed onions, stirring and turning spinach until all spinach is wilted, but still bright green and slightly firm.  Do not over cook the spinach at this stage since it still has to bake in the oven.
Add 1/2 cup sour cream to the spinach and artichoke mixture and remove from the heat, turning everything together until the sour cream is fully incorporated into the vegetables.
Remove the tomatillo sauce from the heat and add in 2 Tbs sour cream and stir until combined.
Take out an 11 x 13 glass bake pan and ladle a cup of the tomatillo sauce into the bottom of the pan.  
Next, dredge a corn tortilla in the tomatillo sauce so that it becomes flexible and less likely to crumble.  Fill the dredged tortilla 2 - 3 Tbs of the spinach artichoke mixture, 1 Tbs of shredded jack cheese and roll, placing seam side down into the glass bake pan.  Repeat through all of the tortillas until the pan is full.  Depending on how much filling you use per tortilla might mean you'll fit more or less than 12 tortillas.
Cover the completed rolled tortillas with the remaining sauce, spreading evenly on the top.  
Sprinkle remaining jack cheese over the top of the sauce and cover the baking pan with foil, baking for 25 minutes at 350F until the filling is visibly bubbling along the sides.  
Turn the broiler on and uncover the enchiladas, placing under the broiler for 3 to 5 minutes until the cheese on top is all melted and bubbling.
Remove the enchiladas from the oven and allow to rest for 5 minutes so that all of the ingredients settle.
Serve hot, garnished with lime and cilantro.

Mexican Style Street Corn
4 - 6 corn on the cobb
1/2 cup sour cream
2 Tbs real mayonnaise
2 Tbs minced chipotles in adobo
1/4 cup cottage cheese
limes, cilantro and scallions
 Roast corn on the cobb under the broiler for 5 minutes, then turn and roast an additional 3 - 5 until hot an slightly browned.
Combine sour cream, mayo, and chipotles in a bowl and spread over the roasted corn with a pastry brush. Add a little extra brûlée to the dressed corn by running a blow torch over the surface of the corn until further roasted.
Place sauced corn on a large serving platter and sprinkle on cottage cheese, chopped cilantro and scallions and add lime wedges around the edges.  
Serve warm with lots of napkins.
 
Garden Fresh Jalapeno Queso
Ingredients
·    ½ cup jalapeno sour cream
·    16 oz shredded jack cheese
·    1 carrot diced
·    ½ cucumber diced
·    1 red pepper diced
·    Dash paprika
·    salt
Instructions
1.    Combine the sour cream and diced veggies into a pot over medium heat. Add in the cheese and increase the heat, stirring constantly until the cheese is melted. Add in a dash of paprika and salt to taste and garnish with extra veggies.
 
Shamrock Farms is a paid sponsor of Sonoran Living

 

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