Frog Tales

I have been wanting to make this recipe for over a year now, and finally I stumbled upon some Agave nectar.  It is a very light and refreshing marinade with just a hint of a kick. Ingredients 2 pounds chicken (we used chicken breasts) 1 teaspoon grated lime zest 1/2 cup fresh lime juice 1/4 cup tequila 1 tablespoon agave syrup  (sometimes called agave nectar) 1 teaspoon ground cumin 1 teaspoon adobo sauce Salt and freshly ground pepper Chopped fresh cilantro, for garnish (optional) Directions Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the chicken and let marinate at least 30 minutes. Preheat a grill to medium. Grill the chicken until marked, 15 to 20 minutes, turning as needed. 

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...