Frog Tales

Spinach & Artichoke Dip Ingredients 1 tbsp olive oil 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and coarsely chopped  1 lb fresh spinach, coarsely chopped 1/2 tsp red chile flake salt and pepper to taste 8 ounces cream cheese, room temperature 1/2 cup sour cream 1 teaspoon Frank’s red hot sauce 1/4 cup grated parmigiano reggiano (parmesan), grated 1/4 cup mozzarella, shredded Directions In a large dutch oven, heat oil over medium heat and sauté garlic until lightly golden.  Add in artichokes, spinach and seasonings.  Stir and continue to cook until spinach is soft.  Drain mixture into a fine mesh strainer/colander and squish to get rid of excess moisture. Place dutch oven back on the stove over medium low heat and add cream cheese.  Allow the cream cheese to get gooey and melty :-) then add the spinach mixture back in, along with the sour cream, hot sauce and cheeses. Mix everything togeth...

These are actually called Gnudi, but since we put our own twist on them by pan frying them at the end to give them a slight crust, we changed the name :-) Prep Time: 15 min Inactive Prep Time: -- Cook Time: 30 min Level: Easy Serves: 6 servings Ingredients Gnudi: 1 pound cow's milk ricotta, drained in a strainer for at least 2 hours 1/4 cup spinach, sauteed and finely chopped 1/2 cup grated Parmesan, plus more for serving 4 tablespoons all-purpose flour 3 tablespoons + 1 cup panko breadcrumbs 1/2 teaspoon salt 1/4 teaspoon pepper Pinch grated nutmeg 2 egg yolks 2 tablespoons Olive oil, for re-heating 4 tablespoons melted butter, for re-heating 3 cups Marinara sauce Directions For the gnudi: Mix the ricotta, spinach, Parmesan, flour, 3 tablespoons of the breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are t...