Low Carb Recipes

• 8 bags of Southern Recipe Hot and Spicy Pork Rinds
• 3 lbs of fresh chicken tenders
• 4 eggs

Directions

Crush one bag of pork rinds at a time in your food processor until they are a fine crumb. Place the crumbs in bowl. In another bowl, beat 4 eggs. Dip the chicken strips in the eggs then coat with pork rind crumbs and fry until cooked. Remove and place on a paper towel to drain extra grease then layer them in a baking pan with your favorite hot sauce. Broil for 5 minutes to re-crisp and serve with blue cheese dressing and celery sticks.

submitted by Stephanie S. Mastic Beach, NY

Ingredients

• 2 cups crushed Rudolph Hot & Spicy Pork Rinds
• 1 can (14.75 oz) Salmon
• 4 – 5 Eggs
• Dried onion bits to taste

Directions

Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL
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prep time: less than 15 minutes

servings: 4 to 6

Ingredients

• 2 ounces pork rinds
• 2 teaspoons ground cinnamon
• 2 teaspoons granular sucrolose sweetener (e.g. Splenda) or regular sugar
• 2 tablespoons melted butter

Directions

Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle the melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds. Sprinkle with the cinnamon and sweetener, stirring to coat.

Comments from Our Recipe Testers

Great for diabetics because it uses Splenda.

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Ingredients

• 1 1/2 lb Ground Beef
• 1 Tbsp Worcestershire sauce
• 4 oz Tomato sauce
• 1/3 C Southern Recipe Pork Rinds, crushed
• 2 Eggs
• 2 1/2 Tbsp Chili Powder
• 1 Tbsp Garlic Salt
• 1 Tbsp Garlic Pepper seasoning

Directions

Preheat the oven to 375 degrees F. In a large bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork rinds and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

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Ingredients

• 1 pkg Taco Seasoning
• 1 lb hamburger
• 1 lb sharp grated cheddar cheese
• 4 green onions sliced
• 1 8oz can of refried beans
• 1 bag of your favorite pork rinds

Directions

Make taco filling as directed on package. Add beans and mix well. Pour in small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with pork rinds.

Adapted from Mary Rudolph.
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Ingredients

• 20 tortillas
• 200 g (3/8 lb) chicharrones
• 2 green tomatoes, peeled
• 1 chopped tomato
• ¼ onion, diced
• 3 bunches cilantro, chopped
• 100 g (½ cup) crumbled Oaxaca cheese
• Salt and pepper to taste
• Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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Ingredients

• 500 gr. (1 lb.) Beans
• ½ kg (1 lb.) onion
• 2 cloves garlic
• Salt, to taste
• Water
• 50 g (2 Tablespoons) Lard
• 250 g (½ lb.) Diced ham
• 150 g (1/3 lb.) Bacon
• ½ onion, chopped
• 3 serrano peppers, chopped
• 200 g ( 3/8 lb.) Chicharron
• 250 g (½ lb) Pork chop, diced
• Cilantro, to taste

Directions

Place beans, onion, garlic and salt in a pot. Cover with water and cook. Melt lard in a skillet and fry bacon, diced onion, peppers, ham, and pork chop. When the beans are cooked, add the fried ingredients and let the mixture boil for a few minutes. Finally, add chopped cilantro and chicharron cut into small pieces. Enjoy!

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Ingredients

• ½ kg (2 ¼ lbs.) green tomatoes
• whole green chiles
• 1 clove garlic
• Onion, to taste
• Cilantro, to taste
• Chicharron, to taste

Directions

Cook the tomatoes. When the water comes to a boil, remove from heat. Blend chiles, onion, cilantro and garlic. Fry in a small amount of oil and add the chicharron.

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Ingredients

• 4 large chicken breast—boneless
• ¼ cup Atkins Bake Mix (optional)
• 1 egg—beaten

Garlic Butter

• ¼cup butter—softened
• 1 tablespoon parsley
• 1/8 teaspoon garlic powder (or 1 clove garlic minced, but this raises carb count a little)

“Bread” crumbs

• 1 ½ ounces plain pork rinds
• 2 tablespoons parmesean cheese
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 pinch garlic powder

Directions

Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes.

Crush pork rinds finely (the finer they are, the more they resemble bread crumbs). Combine crushed pork rinds with other “bread” crumbs ingredients (parmesan cheese, oregano, parsley, and garlic powder).

Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet.

Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center.

Dredge rolled up chicken breasts in Atkins bake mix. Dip in or brush with egg and roll in “bread” crumbs.

Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered
baking sheet (with sides) and bake uncovered at 425 for 40 minutes.

Your Diet Recipes
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“Wings” author Debbie Moose actually calls these “When Pigs Fly” but we like to call them “Skinny Dippin’ Wings”

Ingredients

• 3 cups pork rinds
• 2 large eggs
• 4 tablespoons butter, melted and slightly cooled
• 12 wings, cut in half at joints, wing tips discarded

Directions

Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.

Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin or crush with your hands until the rinds become coarse crumbs. (Don’t crush them too finely.)

Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.

Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm.

Comments from Our Recipe Testers

Try flavored pork rinds for an added kick!

cook time: 45 minutes

prep time: 30 minutes

servings: 24 pieces

Charlotte Observer
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