Marinated Bocconcini Rachael Ray Recipes

MARINATED BOCCONCINI

Steps:

• In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.

HERBED MARINATED BOCCONCINI

Steps:

• In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

MARINATED BABY MOZZARELLA RECIPE

Steps:

• Serve and enjoy.

MARINATED NO-MYSTERY MEATS

Steps:

• Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes.
• Heat a nonstick skillet over medium high heat. Add marinated meat to the pan and cook 5 or 6 minutes on each side. Remove meat from the pan to a warm platter. Add butter to the skillet, chopped shallot or onion and mushroom bits (optional) then saute for 3 minutes over moderate heat. Add flour to the pan and cook for 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour pan gravy over the meat and serve.

MARINATED BOCCONCINI (RACHAEL RAY)

Steps:

• Sterilize 4 pint-sized mason jars.
• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
• Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
• Top off with more extra-virgin olive oil.
• Cover and seal the jar. Repeat with the other 3 jars.
• Turn the jars over several.
• Refrigerate for 3 at least days before serving.
• Lasts for up to 2 weeks in the refrigerator.

TOMATO AND MARINATED BABY BOCCONCINI APPETIZERS

Steps:

• Combine the oil, vinegar and basil in a medium bowl. Add the cheese and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes.
• Drain cheese and discard the marinade.
• Wrap each cheese in a piece of rocket.(The larger rocket leaves work best ). Place on top of a tomato half and spear with a toothpick.

OLIVE OIL MARINATED MOZZARELLA BALLS

Steps:

• Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
• Add the mozzarella balls, stir to fully coat.
• Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.

MARINATED MOZZARELLA

Steps:

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

MARINATED BOCCONCINI

Steps:

• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.