It’s Time to Meeta for a ‘Rita
You know what they say, one Margarita isn’t enough, two margaritas are too much, three margaritas are not enough. Whoa, clink your glasses it’s National Margarita Day! We know you’ll celebrate responsibly, so here are a few recipes that complement this lime green monster.
1. Nachos anyway but loose – it’s the bacony crunch of pork rinds you love mixed with shredded beef and pulled pork. Try these two different recipes that use our Hot & Spicy pork rinds as a base instead of boring tortilla chips … nacho bad.
2. Bean there but haven’t done this – the secret ingredient in this Mexican BBQ Beans recipe? A handful of crushed Salt & Vinegar pork rinds mixed with the beans. This recipe will light a fire at any party!
4. Skip the kitchen and pick up a bag of our Cheesy Jalapeño Curls – ok, you’ve tasted and loved all of the best pork rinds Southern Recipe has to offer, now let’s turn to a totally different snack. Our real cheese curls are oven baked with a burst of spicy jalapeño … there’s nothing like a little heat that tastes great with any flavor of margarita.
Don’t you just love food holidays? There’s no better way to celebrate each and every day than with our pork rinds. Not sure what holidays are worthy of your day off? Here’s a few to get you started for the new year.
January 9: National Bean Day – whoa, we have the perfect dipper for any bean you could think of! Refried beans with pork rind nachos, chickpea (that’s right, they’re beans) hummus, and franks and beans. Sound off for Bean Day!
January 11: National Hot Toddy Day– just what the heck is a Hot Toddy? Besides the bad nickname your friend Todd had in high school, who really wants this drink? Warm whiskey with honey, and lemon …. We say keep it simple and go for the whiskey straight up.
January 13: National Gluten-Free Day – if you’re gluten intolerant or you have a family member that is, are you in luck! Now you can offer them our pork rinds! Another tip to show ’em you care? Use pork rinds in recipes in place of flour in a 1 to 1 ratio for an easy gluten-free replacement.
January 22: National Southern Food Day – it’s no secret pork rinds have deep roots in the south, but believe it or not, our secret recipe was developed by a northerner!
January 29: National Corn Chip Day – anything they can do, we can do better! Besides, there’s no one out there who likes corn over the crunchy bacon taste of rinds. Celebrate with any variety of pork rinds and petition to have this holiday dissolved.
Fast approaching is one of the most overindulgent holidays of the year … no, we’re not talking about Pork Rind Appreciation Day (although, we do love winning pork rinds). We’re talkin’ about Thanksgiving Day.
Hey, we’re all for unbuckling the belt after a more-than-generous dinner, but now it’s time to bring your pork rind roots into the meal with a twist on some classics.
Breakfast Pork Rind Casserole – let’s start out with a hardy breakfast. After all, we’ll start with eggs and end with the bird.
Cornbread Pork Rind Stuffing – spice up the traditional stuffing by adding crushed pork rinds into the breading mix at a ratio of 50/50.
Macaroni and Cheese – pork rinds add a bacon flavor without all that greasy mess
Collard Greens – what would Thanksgiving be without greens? So tasty your guests will be green with envy.
Just like the Incredible Hulk, the mighty avocado is a softy inside. This monster of fruit – that’s right we said fruit – is one superfood. When it comes to benefits: high potassium (helps in maintaining blood pressure) and Vitamin B5 (helps convert the food you eat into energy), Southern Recipe pork rinds pair well because of our high protein and low carbs. You could say we’re a couple of mean, green power snack foods.
And in honor of National Guacamole Day, we would like to make it easy to get your avocado on with this rind dippin’ guacamole recipe.
International Day of the Nacho has nothing to do with Cinco de Mayo so why are we talkin’ about it? Well, nachos are probably our single favorite snack in the world (besides pork rinds, of course). It’s probably why there’s an International Day of the Nacho on October 21. While you may think of nachos as having sprung from that special day in May, the truth is that nachos are a 20th-century dish. It turns out, the golden nacho cheese wasn’t even invented until the 1970’s! Looking for a special way to celebrate? We have just the right nacho recipe to share today (or any day) – especially when you use Southern Recipe Hot & Spicy Pork Rinds in place of the 3 corner chip.
Are you ready for the pigskin tailgate season? Well, you’re not if you don’t have at least a few recipes made with pig skins. Don’t worry, we’ve got you covered like a Nickel 40. Try any of these recipes to get the tailgating ball rolling:
Dips that make the trip easy. You need a hearty dip that makes it worthwhile to use a Southern Recipe pork rind as a scoop.
Easy to handle. These recipes keep one hand free at all times.
Night before. Spend your morning tailgate wisely and prep ahead of time.
It may seem strange that the largest (and best tasting) pork rind maker out there would be celebrating National Chicken Month. Hey, we’re Southern Recipe, we can spread our wings.
Have you ever used our rinds to dip into a Buffalo Chicken Dip? Break out of the boring breading you’ve been using and coat your chicken cutlet with crushed pork rinds. Got a thing for wings? If you don’t, you will. Especially when you fry ’em with Southern Recipe Bar-B-Q Pork Rinds.
So, go ahead be chicken with your next recipe – you won’t go afoul (sorry about that) with rinds in the mix.
If you don’t like bacon, stop reading now and admit yourself into the closest hospital, because something is clearly wrong.
Ok, all kidding aside, there are times you need a bacon fix and you don’t have time to fry up a batch – that’s where we come in. Southern Recipe pork rinds offer all that bacony flavor without greasy fingers. Yes, we do love bacon. In fact, we’re bacon’s southern brother, but here are a few reasons we’re better than bacon:
1. Portability– have you ever tried transporting bacon in your pocket? Those grease spots aren’t coming out any time soon.
2. Protein– with 9 grams of protein, pork rinds are a great post workout snack. And although bacon is pretty respectable on protein, it crumbles in the gym – literally.
3. Recipes– although we have a tasty BLT Dip recipe and a Bacon and Greens Salsa recipe, you can beat the “scoopability” of pork rinds when you’re munching on this Bourbon Bacon Jelly! Bacon is just too darn flimsy.
Did you know 98% of all the food and household goods you buy made it to you because of a truck driver? It’s true!
Help us give a shout out to these Road Warriors of the Interstate so they don’t go unnoticed! Celebrate Truck Driver Appreciation Week all month long by entering our Pedal to the Kettle sweepstakes. It’s easy to enter! Visit porkrinds.com and vote for your favorite truck driver pork rind recipe for a chance to WIN $2,000 and a year’s supply of our Southern Recipe pork rinds! Vote each day to increase your chances of winning.
Plus, as an added bonus, we’re donating $2,500 to support the St. Christopher Truckers Development and Relief Fund that helps semi-truck drivers and their families when an illness or injury has caused them to be out of work.
If you’re like us, you’re a HUGE fan of Southern food. From chicken fried steak to grits, we’re right there with you, drooling over a plate that’s packed full of all of that Southern flavor.
Impress a mother you appreciate with a classic comfort food dish … made with a secret ingredient (and no, it’s not our pork rinds).
Momma’s Porky Southern Greens
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 Tbsp. house seasoning, recipe follows
1 Tbsp. seasoned salt
1 Tbsp. hot red pepper sauce
1 large bunch collard greens
1 Tbsp. butter
1/2 bag of Southern Recipe Original Pork Rinds
A generous serving of love (our secret ingredient for Mother’s Day!)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
2. Wash the collard greens well. Remove the stems that run down the center. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
3. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally.
4. Add 1/2 bag of Southern Recipe Original Pork Rinds.
5. When done taste and adjust seasoning.