Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with plain pork rinds.
Cut a circle of parchment paper* to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.
Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2″. If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.
Makes 8-12 servings
Can be frozen
*I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands.
This is great pizza!
www.genaw.com/lowcarb
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prep time: less than 15 minutes
servings: 4 to 6
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.
Great for diabetics because it uses Splenda.
Preheat oven to 350° F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1-tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, pork rind crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the 2 halves.
Top with chopped tomatoes and the remaining ¼ cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
We used Shirataki spaghetti, well drained and rinsed in hot water along side mixing it into the stuffing.
Makes 4 servings
lowcarbfriends.com
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Peel plantains under running water and cut into slices. In a deep fryer or frying pan heat vegetable oil to approximately 350 degrees(F). Fry plantains until firm, not hard—about 4 minutes. Remove and drain them from oil. In another pan cook salted pork or bacon with a bit of salt or adobo until pork fat is liquid. Add minced garlic and olive oil. Remove from heat. In a mortar and pestle or food processor mash the plantains and salted pork with pork fat. Form into small balls and serve as a side dish or use for “Mofongo de Camarones” recipe.
Makes 3 Servings.
LaGasse’s Island Flavors
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Place chicken breasts, one at a time, under a plastic bag to prevent splattering, and pound flat with the flat side of a meat pounder. Chicken should be quite thin.
Remove several pork rinds from their package and place them in a clear plastic bag. Crunch them by pressing on the bag. (I used the mallet on them, too; easier!) Repeat until there are 1½ cups of finely crushed pork rinds.
Put the crushed pork rinds in a bowl. Discard any large hard pieces. Add the garlic powder to the rinds.
In a small bowl, mix the grated parmesan with the chopped parsley and set aside.
In a bowl, beat the egg with a fork. Dip the chicken into the beaten egg until well-coated. Then, dip the chicken into the pork rind and garlic mixture.
Heat the oil in a large, deep frying pan over medium heat. Fry the chicken breasts in the oil for 4 minutes on each side or until breading is golden brown and the chicken is no longer pink in the center.
Place the cooked chicken cutlets on paper towels to remove excess oil before putting them on a serving plate.
Serve with grated parmesan cheese and parsley mixture sprinkled on top of each cutlet. Decorate the plate with lemon wedges.
Contra Costa Times
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cook time: 35 minutes
prep time: 30 minutes
servings: 10 to 12
* One 80 gram bag of pork rinds yields exactly one cup of pork rind flour. Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.
** To sour the cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.
Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square cake pans. Set aside.
In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended. Add egg yolks and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to over beat the egg whites, as they will begin to lose their volume.
Gently fold in ¼ of the egg whites into the cinnamon batter. Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.
Bake for 30-36 min.
Thoroughly mix cream cheese, butter, vanilla, and splenda. Spread on cooled cake.
1. Add a touch of cream cheese to your pork rind and garnish with a jalapeno.
2. Serve pork rinds with a side of guacamole or salsa for dipping.
3. Swap pork rinds for your tortilla chips in a taco salad for a low carb meal.
4. Crush up pork rinds to use in place of bread crumbs on fish or chicken.
5. Use ground up pork rinds to make a healthier pizza crust.
6. Use chicharonnes (pork rinds) in place of tortillas in your Vegetable or Chicken Soup.
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