Southern Recipe Pork Rinds Blog

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 ounces cream cheese, softened
4 large eggs
1 cup ground Original Southern Recipe 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 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 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!

 

Ingredients:

2 pollock fillets
1 egg
1/8 cup of water or milk
2 (4 oz.) bags of Original Southern Recipe pork rinds
Salt and pepper to taste
Olive oil
Blackberries (optional)

Directions:

1. Mix egg and milk or water in a small bowl or ziplock bag
2. Place pork rinds in a large ziplock bag and crush into fine pieces
3. Pat fish fillets dry with a paper towel
4. Season fillets with salt and pepper to taste
5. Dip fillets into egg wash and coat with the crushed pork rinds
6. Heat pan to medium-high and coat bottom with olive oil
7. Once the pan is hot, place fillets into the pan and let cook until golden brown, then turn. Finish cooking fillet until golden brown. Remove from heat and place on paper towel to rest/drain
8. Garnish with fresh blackberries, if available
9. Serve with your favorite side dishes

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.

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This amazingly delicious Bacon Jam recipe was made on-air by our very own Mark Singleton. Thanks Dallas WFAA 8 for the segment! This jam pairs perfectly with our pork rinds!

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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