I Tried a Three Star...

In addition to pulling recipes out of Racheal Ray's cookbooks, I also like to do searches on the Food Network since it is so easy to enter an ingredient and get some meal ideas. I use the search term "Ray" to limit the results to only Rachael's meals. Each of the recipes has been rated by others and there are usually a bunch of reviews. For the most part, I have agreed with the reviewers, so I try to only make meals that are given five stars. But ever since they turned off the message boards, people have started using the recipe reviews as a place to bash Rachael Ray. The reviews are becoming less about the food and more about how people feel about Rachael. So, now I can't rely on the star ratings anymore. It stinks!

As part of my new tactic of not relying on the ratings, I tried my first three-star rated meal: Chicken Sausage Subs with Peppers and Onions. We give it at least four stars, but probably not five. The recipe was easy to cut in half for just of the two of us and was easy to make. I used Artichoke and Garlic chicken sausage, which gave it a bunch of flavor. Served with a green salad, it was a filling meal. Here's the full recipe:

4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split

Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.


  1. I've made this recipe as well and thought of it as just "eh" but not great.... so it's not just you! LOL

  2. It just sounded so good! I was surprised, I guess, when it didn't meet my expectations.


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