Southern Recipe Pork Rinds Blog

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed

2 eggs

1/2 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

3 Tbsp. jalapeños, diced

1 Tbsp. baking powder

Directions:

1. Preheat oven to 375° F.

2. In a large bowl, whisk 2 eggs.

3. Add all ingredients and mix well.

4. Scoop onto ungreased pan, in two-inch balls.

5. Bake for 10 minutes or until golden brown.

Ingredients:

1  4oz. bag of Southern Recipe Pork Rinds, crushed

4 eggs

1/2 cup heavy cream

6 packets of sweetener

12 slices of bread, your choice

2 tsp egg nog, optional

Directions:

1. Crumble pork rinds up until they resemble bread crumbs. Set aside.
2. Beat eggs well and then mix with remaining ingredients and beat again. Add crushed Southern Recipe Pork Rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken into a paste during this time.
3. Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake-style until golden brown on both sides. Serve with maple syrup.

Ingredients:

1 bag  Southern Recipe Hot & Spicy Pork Rinds, crushed
1 cup frozen whole kernel corn
1/4 cup diced onions
10 oz queso fresco, crumbled
4 oz diced green
2 eggs
1 8 oz package corn muffin mix
2/3 cup milk
2/3 cup  sour cream

Directions:

Preheat oven to 400°F, grease 10″ cast iron skillet and preheat on stove – approximately 2 minutes. Combine all ingredients in a large bowl and mix gently. Pour into heated iron skillet, spread evenly. Bake 25 minutes or until top is brown. Let stand for 10 minutes. Cut into squares and serve with as a side dish. Ideal side for chili or soup.

Ingredients:

12 hot dogs
12 buns
1 bag Southern Recipe Pork Rinds, crushed
1 cup Parmesan cheese
1/2 cup Dijon mustard

Directions:

1. Wrap each hot dog with raw bacon, secure with toothpicks.
2. Grill, covered, over medium heat for 8-10 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
3. In a medium bowl, crush 2/3 bag of Southern Recipe Pork Rinds. Add Parmesan cheese and mix throughly.
3. Remove cooked hot dogs from grill, discard toothpicks. While warm, spread Dijon mustard on each dog.
4. Roll each dog in the Southern Recipe Pork Rinds and Parmesan cheese mixture, place in hot dog bun.
5. Serve immediately because they’re dawg gone good!

Ingredients:

Directions:

1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned, remove and chop. In bacon grease, add shrimp. Cook until shrimp turns pink. Add lemon juice, chopped bacon, pork rinds, onions and garlic, stir well. Sauté for 3 minutes.
3. Spoon grits into a serving bowl. Add shrimp mixture on top. Serve immediately.

Ingredients:

Directions:

1. Combine all ingredients and mix thoroughly

2. Set electric skillet to 300° F and heat oil.

3. Use a spoon or ice cream scoop to make palm sized ball of fritter mix. Drop in hot skillet.

4. Cook until golden brown on one side and carefully flip. Remove from pan when both sides are brown. Let cool 5 minutes and serve.

Ingredients:

Directions:

1. Preheat oven to 375°.

2. Lightly oil the pie pan with oil.

3. In a bowl mix the four eggs and 1/2 cup of heavy cream together until the eggs are completely mixed and set aside.

4. In a frying pan, add the ground beef, with 1/2 teaspoon of pepper and four tablespoons of mustard and cook until done.

5. Remove from heat.

6. Thoroughly combine spinach and chopped green onion into the beef, place in pie dish.

7. Sprinkle 1/2 cup of Southern Recipe Small Batch Spicy Dill Pork Rinds and cheddar cheese over the beef mixture.

8. Add avocado slices cheese to the dish so that each piece of quiche will have a slice.

9. Evenly pour the heavy cream/egg mixture over the contents in the pie pan.

10.Top with remaining pork rind crumbles.

11. Bake for 35 minutes. Make sure the center of the quiche is solid (doesn’t jiggle when moved).

12. Remove from oven. Cool for 10 minutes before cutting.

Ingredients:

Directions:

1. Remove cream cheese and sauerkraut from refrigerator and allow them to reach room temperature.

2. Drain sauerkraut well. In a large bowl, combine 1/2 cup of crushed pork rinds, cream cheese and saurekraut and mix well.

3. Cover bowl with plastic wrap and refrigerate for 4 hours.

4. Preheat the oven to 350°F.

5. Form small balls from the cooled mixture with your hands and roll in the remaining crushed pork rinds.

6. Place on a greased baking sheet with at least 2 inches between balls.

7. Bake for 25 minutes or until golden brown.

Ingredients:

1/4 stick of real butter
1/2 cup of heavy cream
6 eggs
3/4 cup of diced green peppers
1/2 cup of diced purple onions
1 cup of sliced mushrooms (or one 18 oz. can)
A pinch of dill
Salt and pepper to taste
1 roll of sage breakfast sausage (or substitute 2 cups of diced ham)
2 cups of shredded sharp cheddar cheese
1 bag of Original Southern Recipe pork rinds, crumbled

Directions:

1. Preheat oven to 375 degrees F
2. Mix eggs in a bowl with heavy cream
3. Cook meat with peppers, onions and mushrooms until well-done
4. Butter the inside of a baking pan. Put meat mixture into the pan and add the additional ingredients
5. Top the casserole with the crushed pork rinds
6. Bake for 30 minutes

Ingredients:

For Dough
8 oz. cream cheese, softened
4 large eggs
1 cup ground Southern Recipe Original Pork Rinds
1⁄4 cup parmesan cheese
2 cups shredded Italian cheese
1⁄2 tablespoon Italian spices
1⁄2 tablespoon garlic powder

For Sauce
1 can (15 oz.) crushed pineapple, juices reserved
1 (16 oz.) bottle barbecue sauce
1 red bell pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, smashed and minced
1/4 cup red onion, finely chopped
1/4 cup green onion, garnish
Kosher salt and freshly ground pepper, to taste
Feta or horseradish cheddar cheese

Directions:

Prepare the Dough
Preheat oven to 425 degrees F. Mix cream cheese, eggs, seasonings and Italian cheese. Mix well. Add ground Southern Recipe pork rinds. This will be a very thick mixture. Plop the dough onto a heavily greased pizza pan, or cover a pizza pan with parchment paper. Cover dough with plastic wrap or wax paper and roll or pat out to edges. It’s a very workable dough. Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Prepare the Sauce
Pour barbecue sauce and half of the reserved pineapple juice (more or less as desired) into a medium sauce pan, then stir in red bell pepper, jalapeño, garlic and red onion. Let simmer to thicken. Top cooked pizza dough with leftover chicken or pork. Sprinkle choice of cheese on top, then drizzle sauce mixture. Place in oven until bubbly. Enjoy!