Southern Recipe Pork Rinds Blog

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.

Ingredients:

Fried Chicken
1 cup of finely ground Southern Recipe Original Pork Rinds
8 boneless (skin-on) chicken thighs
1 tsp salt
1 tsp pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Waffles
2 cups All- purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 1/2 cup milk
2 whole egg yolks
1 Tbsp. vanilla extract
1 tsp (additional vanilla extract)
1 stick (1/2 cup) salted butter, melted
4 whole egg whites
1 to 2 jalapeños, chopped

Directions:

Fried Chicken
Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. Grind pork rinds in food processor, then combine with flour. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

Waffles
Preheat waffle iron to the regular setting. Sift together the flour, baking powder, salt and sugar in a bowl. In a separate bowl, whisk together milk, 2 eggs yolks and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapeños and continue mixing very gently until combined.

In a separate bowl (or using a mixer) beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook until golden and crisp.

To serve, place 2 chicken thighs on top of a waffle. Pour warn syrup over everything and serve immediately.

Ingredients:

1/2 cup finely ground Southern Recipe pork rinds
1 1/2 cups biscuit baking mix
1 cup finely shredded Cheddar cheese
2/3 cup milk
1/2 tsp garlic powder
2 Tbsp. margarine, melted
2 tsp dried parsley
1 tsp garlic salt

Directions:

Preheat oven to 400°F. Grease a cookie sheet, or line with parchment paper.

In a large bowl, combine baking mx, Cheddar cheese and garlic powder. Stir in milk. Drop one and 1/2 tablespoons of batter onto prepared cookie sheet.

Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine and sprinkle with parsley and garlic salt. Bake for 5 more minutes or until lightly browned on the bottom.

Ingredients:

1 small bag Southern Recipe pork rinds
7 slices oven-dried white bread
8 Tbsp. butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage (optional)
1 Tbsp. poultry seasoning (optional)
5 eggs, beaten

Directions:

In a large bowl, combine cornbread, dried white bread slices and pork rinds; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper, sage and poultry seasoning to taste.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve as a side dish.

Ingredients:

1/4 cup finely ground Southern Recipe Original Pork Rinds
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 Tbsp. butter, melted
3/4 cup all-purpose flour
1/2 cup yellow or white cornmeal
1 (8-oz.) package fresh mozzarella cheese, grated
2 Tbsp. chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

Directions:

Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Ingredients:

2 Tbsp. butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper
5 cups cooked rice
Garnish with crushed Southern Recipe Original Pork Rinds

Directions:

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sautè until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

Ingredients:

1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 to 3 tsp Cajun seasoning
2 tsp minced garlic
3 (14-oz.) cans chicken broth
1/2 pound andouille sausage, cut in 1/4-inch-thick slices
Okra Pilau
4 cups chopped cooked chicken
Garnish with Southern Recipe Hot & Spicy Pork Rinds

Directions:

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture.)

Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.

Ingredients:

1 quart whipping cream
1/8 tsp salt
1/8 tsp pepper
2 fish bouillon cubes
2 cups boiling water
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 Tbsp. lemon juice
1/4 Tbsp. ground nutmeg
1 pound fresh crabmeat
Garnish: chopped parsley
1/3 cup sherry (optional)
Crushed Southern Recipe Original Pork Rinds

Directions:

Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.

Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.