Marinated Bocconcini Rachael Ray Recipes

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

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.

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.

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.