Delicious Pork Rind Recipes & Other Favorite Rudolph Recipes

Ingredients

• 1kg (36 oz) hominy
• 250 g (½ lb) chicharron
• 3 avocados
• Sliced radishes, to taste
• Finely chopped onion, to taste
• Tostadas
• Oregano, to taste
• Lettuce
• Salt and ground arbol chile pepper, to taste
• 2 bunches epazote (Mexican tea)

Directions

Cover hominy with water and cook for 30 minutes. Cool and uncover. Add salt and ground chile. Return to heat and cook 15 more minutes. When the hominy begins to open, add the chicharron and the epazote and cook for 15 more minutes. Serve hot.

Serve with chopped lettuce, radishes, onion, oregano, lime, avocado, and tostadas.

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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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Ingredients

• 1 cup chopped celery
• ½ cup chopped onion
• Salt & Pepper to taste
• ½ stick of butter
• 14 oz of pork rinds, pulverized
• 1 can of sodium free chicken broth
• 1 packet of sweetener/suger

Directions

Sautee all but rinds and broth in a frying pan until celery and onions are
transparent and tender. Add broth and pork rinds and mix until all is coated and moist. Put into baking dish and bake for 30-45 minutes at 400° F until it sets like regular bread stuffing.

Comments from our Recipe Testers

Tasty with roast turkey!

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Ingredients

• 8 pork cutlets (or boneless chops pounded thin)
• 8 breakfast sausage links
• 1 egg, beaten with ½ cup of water
• 1 cup crushed pork rinds
• 8 oz tomato sauce (no sugar added for low carb)
• 1/8 teaspoon white pepper
• ¾ cup shredded cheese

Directions

Preheat oven to 325 F

Saute sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking ends of pork to make a pouch. Hold together with a toothpick. Dip in egg and roll in crushed pork rinds.

Chill thoroughly—at least an hour (this keeps them together, so don’t skip this step.)

Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° F until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.

Makes 8 servings.

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cook time: 3 hours

prep time: 1 hour

servings: 30

Ingredients

• 2 — 6oz bags of cracklins (break into small pieces)
• 1 ½ lbs. broccoli (separated into small pieces)
• 1 ½ lbs. cauliflower (separated into small pieces)
• 1 ½ lbs. Velveeta Cheese
• ½ cup chili sauce (optional)
• 1 cup water

Directions

Place cracklins and water in a 7 quart crock pot and simmer on high for 1 hour. Add up to ½ cup more water if needed. Add broccoli, cauliflower, cheese, and chili. Cook for 2–3 hours until vegetables are tender on medium to low heat.

Serves 30–40 people (could reduce amounts for smaller groups).

Comments from Our Recipe Testers

Not difficult, but time consuming.

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Ingredients

• 2 ripe avocados
• 4–5 green onions, chopped fine
• 1 small tomato, chopped fine
• 1 teaspoon lemon juice
• ¼ cup mayonnaise
• Salt and Pepper to taste
• Dash of hot sauce, optional

Directions

Mash avocados with a fork. Add finely chopped green onions and tomatoes. Blend with avocados. Add mayonnaise, lemon juice, salt, pepper, and hot sauce and mix well.

Serve with pork rinds.

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cook time: 45 minutes

prep time: 30 minutes

servings: 4 to 6

Ingredients

• 3 tsp of cooking oil
• 8-10 eggs, beaten lightly
• 2 tablespoons of chopped onion
• 7oz of pork rinds
• 2 chorizos (Mexican style sausage)
• 4 teaspoons of chopped cilantro leaves
• 2 cups of hot water
• Salt to taste
• Pickled jalapenos or hot sauce to garnish eggs
• Flour tortillas, warm (10-15 small)

Directions

Sautee onions in oil until transparent. Discard casing from chorizo. Add chorizo to onion and break it up with fork as it cooks. Soak pork rinds and cilantro in hot water until pork rinds are soft and tender. This will only take a minute or two. Drain the pork rinds and add them to the onion and chorizo mixture. Beat the eggs lightly, and add them in, scrambling them.

To serve, place a heaping tablespoon or more in the center of each hot flour tortilla. Add jalapenos or hot sauce to taste. Roll up tortilla like a taco and enjoy.

Comments from Our Recipe Testers

Could substitute other meat to make it less spicy.

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Ingredients

• 1 bag of pork rinds, crumbled in pieces
• ½ head of lettuce, chopped
• ¼ of a tomato, diced
• ¼ cup of sliced black olives
• 4 oz. of cheddar cheese
• ¼ lb. of cooked taco meat
• Taco sauce or Salsa.

Directions

Mix together and serve for a delicious low carb salad.

Comments from our Recipe Testers

Great for a quick meal!

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cook time: 15 minutes

prep time: 1.25 hours

servings: 12 to 16

Ingredients

• ½ lb. cream cheese, at room temperature
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped white onion
• 1 serrano chile, finely chopped
• ¼ teaspoon fresh lime juice
• sea salt to taste
• 2 cups (2oz.) crushed chicharrones (cracklins)
• Crackers of your choice

Directions

Place the cream cheese between 2 sheets of parchment paper. Using a rolling pin, roll to form a rectangle about 6 inches by 8 inches and ½ inch thick. Remove the top sheet.

Cut the avocado in half, remove the pit, and scoop the flexh into a bowl. Mash until it is rather smooth, leaving some small chunks to add texture. Stir in cilantro, onion, chile, lime juice, and salt. Spread the avocado mixture evenly over the cream cheese. Using the bottom sheet of paper, roll up the cream cheese to form a log.

Coat the roll completely with the crushed chicharrones. Cover lightly with plastic wrap and chill in the refrigerator for 15 minutes before serving with crackers.

The roll can be made in advance and refrigerated for 6–8 hours, then set out at room temperature for 30 minutes before serving.

Comments from Our Recipe Testers

Easy to mix; challenging to roll together.

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