Green With Envy Recipes

GREEN WITH ENVY ORECCHIETTE AND RED WINE BRAISED SAUSAGES

Green with Envy Orecchiette and Red Wine Braised Sausages image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pounds - 8 short links or 4 large, hot or sweet Italian sausages
2 cups dry red wine
1/2 cup extra-virgin olive oil, divided
Salt
1 pound orecchiette pasta
1/2 cup hazelnuts
1 package or bunch chives, coarsely chopped or torn by hand
2 cloves garlic, popped from skin, 1 clove minced, divided
12 stems tarragon, 1 package or small bunch, leaves stripped from stems
Salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
1 bunch green Swiss chard, stems removed and roughly chopped
A little freshly grated nutmeg, to taste

Steps:

Orecchiette means little ears and the ears will be burning over this recipe - tasty and supper good for you. The friends and family you make it for will be green with envy to be able to make something so delicious!
Place sausages in a skillet and add wine and 1 tablespoon extra-virgin olive oil to the pan. Place pan over medium-high heat and let the wine reduce and evaporate, 15 to 18 minutes. Eventually, the casings will crisp up and the wine and oil will glaze the casings.
Place a pot of water on to boil for the pasta. Salt water and cook to al dente. Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette.
Toast hazelnuts 5 minutes over medium-low heat in a small skillet. Cool a few minutes.
Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on. Stream in about 5 tablespoons extra-virgin olive oil and process the ingredients into a smooth but thick sauce. Transfer the sauce to a bowl and stir in the cheese. The color is stronger if you stir rather than process the cheese into the sauce.
Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium high to high heat. Add greens, minced garlic and season with salt, pepper and nutmeg to taste. Sear greens, tossing them as they wilt down, 3 to 4 minutes.
Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute.
Serve 2 braised sausages with lots of greens alongside.

GREEN WITH ENVY MARGARITA

Green with Envy Margarita image

Melon liqueur, rum and margarita mix really pack a punch in this fruity summer Margarita.

Provided by Allrecipes Member

Yield 5

Number Of Ingredients 5

Ingredients

1 (10 fluid ounce) can frozen BACARDI® Mixers Margarita Mix
½ cup BACARDI® Rum
⅓ cup melon liqueur
5 cups ice
1 Limes for garnish

Steps:

Blend together BACARDI® Mixers Margarita mix, BACARDI® Rum and melon liqueur.
Add ice and blend for 45 to 60 seconds or until uniform.
Garnish with limes.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 33.9 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 8.1 mg, Sugar 30.1 g

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