Southern Recipe Pork Rinds Blog

Ingredients:

2 cups Southern Recipe Pork Rinds, crushed

8 hot dogs

8 hot dog buns

8 large Serrano peppers

8 slices American cheese

1 onion, sliced

oil for cooking the onions

Directions:

• Slice each hot dog length wise and add one slice of American cheese into each hot dog.
• Cut stem and tip off of Serrano pepper and remove seeds.
• Slide one pepper over the hot dog, repeat for each hot dog.
• Grill on low heat, rotate slowly.
• While hot dogs are grilling, add oil and onions in a frying pan and slowly caramelize. When onions are almost cooked, mix in Southern Recipe Pork Rinds. Once mixed, remove from heat.
• Remove grilled hot dogs, place in bun and add pork rind/onion mixture. Top with your favorite condiment with a side of rinds!

Ingredients:

1 small onion, chopped
2 teaspoons minced fresh cilantro
1 tablespoon vegetable oil
2 garlic clove, minced
2 cans (15 oz.) pinto beans, rinsed and drained
2/3 cup salsa

Directions:

In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic and cook 1 minute. Stir in the beans and salsa; heat throughout. It’s a great dip with Southern Recipe Hot and Spicy Pork Rinds!

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed
3 cups mac & cheese, already prepared and chilled
1 cup jalapeños, diced
1 cup bacon, cooked and crumbled
2 eggs
1 cup bread crumbs
6 cups Oil for frying

Directions:

1. Start with cold mac & cheese from the refrigerator.
2. Mix in diced jalapeños and bacon.
3. Using a large spoon, ice cream scoop, or just your hands, form the mixture into 2 inch balls.
4. Chill balls for 1 hour in the refrigerator.
5. Beat 2 eggs in a shallow dish.
6. In another shallow dish, mix crushed pork rinds and bread crumbs.
7. Preheat oil to 400°F.
8. Roll balls in egg mixture and then in pork rinds/bread crumbs until thoroughly coated.
9. Fry balls, several at a time, until golden brown.

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed
3 cups mashed potatoes
2 egg yolks
1/2 cup green onions, chopped
1/2 cup bacon, chopped
1/2 cup cheddar, shredded
2 Tbsp. chives, chopped, plus more for garnish
4 white onions, peeled and cut into rings
1 1/2 cup mozzarella cheese, shredded
3 cups vegetable oil
3 eggs, beaten
1 cup flour
1 tsp. garlic powder

Directions:

1. In a large mixing bowl, mix mashed potatoes, eggs, green onions, bacon, cheddar, and chives.
2. Once well incorporated, take 2-inch scoops of the loaded mashed potatoes, press them into the onion ring slices and create an indentation. Fill the indentation with mozzarella cheese and cover with more mashed potato mixture. Press the potatoes firmly into the onion rings. Repeat with all of the onion slices and mashed potato, and then chill them for 1 hour.
3. In a fry cooker, heat vegetable oil to 400 degrees.
4. In a medium bowl, mix the pork rinds and breadcrumbs.
5. While the oil is heating, coat the potato rings in flour, then in egg, then into the breading mixture. Fry in batches, for about 3 minutes on each side, or until golden brown. Top the ranch with fresh chives and dip! Enjoy!

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.