More Pork Rinds Recipes

If you liked the pork rinds chicken wings recipe I posted yesterday, here are a few more dishes from Rudolph Foods where you could use pork rinds in the ingredients.

Chicharron Quesadillas

Ingredients:

20 tortillas

3/8 lb Southern Recipe pork rinds/chicharrones

2 green tomatoes, peeled

1 chopped tomato

¼ onion, diced

3 bunches cilantro, chopped

½ cup crumbled Oaxaca cheese

Salt and pepper to taste

Oil

Preparation:

1. Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste.

2. Add chicharrones and cilantro. Cook for 5 minutes.

3. 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.

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You Won’t Believe It’s … Not French Toast

Ingredients

* ½ of a 3–oz. bag of unflavored pork rinds

* 2 eggs

* ¼ cup heavy cream

* 3 pkts Splenda®

* ½ teaspoon cinnamon

* ½ teaspoon egg nog extract [optional]

Directions

Crumble pork rinds up until they resemble bread crumbs (use your food processor if you like—or put them in a Ziploc bag—air removed—and roll them with a rolling pin.) Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken to a “gloppy” phase during this time.

Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake style until golden brown on both sides. Serve with your favorite low-carb maple syrup (DaVinci, Keto, Atkins, Howards, etc, etc.)

If you don’t tell someone who eats them, they will never have a CLUE that these little french toast pancakes are made with pork rinds. And everyone loves ’em. Really. Yeah, really. Would I kid you?

Less than 1 carb per serving.

Extremely Important Notes:

Rinds that are super crunchy don’t work well for this. It’s also important that they be very well crushed—just one step above dust.

Also—remember to let it really get to its “gloppy” phase and don’t rush it. Plus, make sure the skillet is hot before you start adding the mix—with just enough oil to moisten bottom of pan but not enough to fry chicken in.

Lastly, while the egg nog extract is optional, it really adds something. If you don’t have any, we suggest you substitute a vanilla, rather than just leaving it out.

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Low–Carb Pizza Crust

Crust Ingredients

* 8 ounces cream cheese, softened

* 3 eggs

* 1 cup pork rinds, finely crushed, 2 1/2-3 ounces

* 1/4 cup parmesan cheese

* 8 ounces mozzarella cheese, shredded

* 1 teaspoon Italian seasoning

* 1 teaspoon garlic powder

Pizza Toppings

* 1/4 cup pizza sauce

* 8 ounces mozzarella cheese, shredded

* 4 ounce can mushrooms

* 2 ounces pepperoni slices

* 1/4 pound Italian sausage, browned and crumbled

* 1/4 cup green pepper, diced

Directions

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.

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Cinnamon Spice Pork Rind Cake*

Cake Ingredients

* 7 large egg whites

* 2 cups pork rind flour*

* 2 1/4 cups Splenda

* 1/2 cup cinnamon

* 1 teaspoon ground nutmeg

* 1 tablespoon cinnamon extract

* 1 teaspoon baking powder

* 1 teaspoon baking soda

* 1 cup scalded, soured heavy whipping cream**

* 3/4 cup boiling water

* 4 large egg yolks

Frosting Ingredients

* 8 oz cream cheese

* 1/4 cup butter

* 1 Tablespoon vanilla

* 1/2 cup Splenda

* 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.

Directions

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.

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There you go, let me know how everything turns out once you try them.

Thanks to Rudolph Foods for all the recipes.

(Images/Source : Rudolph Foods)