Southern Recipe Pork Rinds Blog

Ingredients:

1-1/2 pounds of bacon

2 cups of shallots, finely chopped

1 cup Vidalia onion or any sweet onion, finely chopped

4 garlic cloves finely chopped

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 cup bourbon

1/2 cup maple syrup

1/4 cup balsamic vinegar

1/2 cup brown sugar

1 bag of Southern Recipe Pork Rinds, for dipping

Directions:

1. Fry the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat.
2. Leave about 1 to 2 tablespoons of the fat in one of the pans. Add shallot and onion to the pan, cook over medium heat until caramelized. Add the garlic and cook for two minutes.
3. Add the chili powder and smoked paprika, stir to combine.
4. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the bacon bits come loose. Continue boiling for 3 minutes.
5. Add vinegar and brown sugar, continue to boil for 4 minutes.
6. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic.
7. Toss the bacon into the pan, reduce heat to low and simmer for 10 minutes – stirring as the mixture thickens and begins to look jam.
8. Serve with Southern Recipe Pork Rinds, over warm bread or transfer to jars and store in the fridge.

Ingredients:

4 oz Southern Recipe BBQ Pork Rinds, crushed
1 box of elbow macaroni
2 14 oz. cans of chili
5 cups of water
2 cups of cheddar cheese, shredded

Directions:

In a large cast iron skillet or Dutch oven, place the water and the elbow macaroni. Cook until the noodles are done – you may have to add more water. Cook over the fire or a grill.

When the noodles are done the water should be evaporated ( if not, pour it off) and you can mix in the cans of chili and crushed pork rinds.
When the chili is heated through, sprinkle the cheese on top.
Return to the fire/grill to melt the cheese.

Ingredients:

4 oz Hot & Spicy Southern Recipe Pork Rinds, crushed
3/4 lb penne
1 1/2 cups heavy cream or half-and-half
3 Tbsp finely chopped yellow onion
2 garlic cloves, minced
2 Tbsp all purpose flour
4 oz sharp white cheddar,
4 oz mozzarella, shredded
1/2 cup parmesan, freshly grated
2 Tbsp sour cream
3/4 tsp lemon zest
1 1/2 tsp chopped fresh thyme
Salt and freshly ground pepper
1 extra large egg yolk

Directions:

Heat oven to 400°. Butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.

Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer. Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside and continue whisking over moderate heat until thickened, about 3 minutes. Remove from heat and whisk in both cheeses and half of the Parmesan until melted. Stir in the sour cream, zest and 1 teaspoon of thyme and season with salt and pepper.

Place the egg yolk in the medium bowl and gradually whisk in 1/2 cup cheese sauce. Gradually whisk the egg mixture into the saucepan. Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet and sprinkle with remaining cheese and crushed pork rinds.

Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme. Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.

Ingredients:

3/4 cup of Southern Recipe cracklins
2 to 3 tsp bacon drippings or vegetable oil
2 cups buttermilk
1 large egg
1 cup white cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Butter

Directions:

Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450°F oven for 10 minutes. Whisk together buttermilk and egg. Add cornmeal and cracklins, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 450°F for 15 minutes. Serve with butter.

Ingredients:

1 cup of finely ground Southern Recipe Bar-B-Que Pork Rinds
1/4 cup diced onion
1/2 tsp pepper
1 tsp salt
1 can of cream of mushroom soup
1 lb. ground beef browned and drained
2 cans of diced tomatoes with liquid
1 cup canned corn, drained
1 can dark red kidney beans, drained

1 cup of shredded Mexican cheese blend

Directions:

1. Place all of the ingredients except the cheese in a 4- 6 quart crockpot and stir well.

2. Cover and cook on high for 4 hours or on low for 7-8 hours. Uncover crock-pot and sprinkle shredded cheese over top and recover and let cook an additional 30 minutes.

Ingredients:

5 packages of Southern Recipe Hot & Spicy pork rinds
1 lb. ground beef
1 envelope reduced-sodium chili seasoning mix
1/4 tsp pepper
1 can (10 oz) diced tomatoes and green chilies
1 can (15 oz) ranch style beans (pinto beans in seasoned tomato sauce)
Toppings: shredded cheddar cheese, sour cream and sliced green onions

Directions:

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened, stirring occasionally.

2. Just before serving, cut open the bags of pork rinds. Add beef mixture and toppings as desired. Yield: 5 servings.

Ingredients:

1 lb pepperjack cheese
8 oz cream cheese
1/2 cup sour cream
1 10 oz can tomatoes & green chilies, drained
3/4 cup whole milk (if needed)
1 tsp garlic powder, optional
1 tsp onion powder, optional
1 tsp chili powder, optional

Directions:

1. In a medium pot over low heat, combine cheese, cream cheese, sour cream, and tomatoes & green chilies.

2. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if needed.

3. Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted.

4. Serve with Southern Recipe Pork Rinds

Ingredients:

1 lb. bacon, cooked
1 cup mayonnaise
1 cup sour cream
8 oz cream cheese, softened
1.5 cups cheddar cheese
1 tomato, seeded and chopped
1/4 cup green onions, chopped

Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired

Directions:

1. Preheat oven to 350 degrees.

2. Mix mayonnaise, sour cream and cream cheese in a bowl until thoroughly combined.

3. Crumble bacon into mixture and stir. Add cheddar cheese, green onions and tomato. Mix well.

4. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling.

5. Garnish with additional green onions, tomato and crumbled bacon. Serve with Southern Recipe Pork Rinds.

Ingredients:

1 cup shredded Mexican blend cheese, divided
1 15 oz can yellow corn, drained
1 15 oz can black beans, drained & rinsed
1 10 oz can diced tomatoes with green chiles, drained
1 8 oz cream cheese, softened & diced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
a pinch ground of cayenne pepper

Directions:

1. Preheat oven to 350 degrees.

2. In a medium sized bowl, add the corn, black beans, diced tomatoes with green chiles, cream cheese, chili powder, garlic powder, cumin, cayenne & 1/2 cup shredded cheese. Stir together.

3. Pour into a 2 quart baking dish and spread evenly. Top with remaining 1/2 cup shredded cheese.

4. Bake for approximately 25 to 30 minutes, until cheese has melted and mixture is bubbly. Serve with Southern Recipe Pork Rinds.

Ingredients:

8 oz cream cheese, softened
2 cups sour cream
3 oz bacon bits
2 cup cheddar cheese, shredded
3/4 cup green onion, chopped
1/4 cup green onion, chopped for garnish
1 Tbsp chipotle seasoning (optional)

Directions:

1. Preheat oven to 400 degrees. In a bowl, combine all ingredients. Make sure cream cheese is softened. Don’t forget to mix in the green onions. Save a small amount of bacon to put on top of dip.

2. Place the mixture in a 1-quart baking dish. Cover.

3. Heat the dip for 25-30 minutes or until hot.

4. Serve with Southern Recipe Hot and Spicy Pork Rinds for more zesty flavor.