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Try
these great Recipes with Pork Rind Pellets
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Makes
6 servings
Per serving: 790 calories; 6.2 grams carbohydrates;
0.1 grams fiber
2
3-lb fryer-broiler, cut in portion-size pieces
1 tsp. salt
1/2 tsp pepper
2 cups pork rinds
2 eggs, beaten until lemon yellow
2 Tbsp. half & half
1/4 lb. butter
Wash
chicken and wipe dry with paper towels. Using
rolling pin or food processor, reduce the pork
skins to very fine crumbs. Combine salt, pepper
and pork rind crumbs and mix well. Combine the
eggs and 2 Tbsp. of half & half. Dip each
piece of chicken into the egg mixture, then in
the pork rind crumbs. Be sure each piece is well-coated.
Melt the butter in a large skillet. Add chicken
and saute until it is well browned on all sides.
Turn the heat down to very low and continue to
cook for 1 hour or until chicken is well done.
Place chicken on a platter and keep warm in a
250 degree oven while making the gravy.
For
gravy:
3
Tbsp. flour
1/2 tsp salt
1/4 tsp. pepper
1-1/2 cups half & half
To
the butter left in the skillet, add flour, salt
and pepper; cook over low heat until the mixture
is bubbly and the flour begins to brown slightly.
Stir in the half & half and continue cooking
over low heat, stirring constantly, until the
mixture is thickened. Pour over hot chicken and
serve immediately.
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2
to 2-1/2 cups pork rind crumbs
3 to 4 tbsp. water
2 cups cooked or canned crab (approximately 1
lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 tsp. mustard
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1/8 to 1/4 tsp. hot pepper sauce
1 tbsp. Old Bay seasoning
1 tbsp. minced parsley
1/4 tsp. pepper
1/4 tsp. salt
Put
pork rind crumbs in a large bowl, and mix with
enough water to soften them. Flake the crab, remove
any cartilage, and combine with the pork rind
crumbs. Add the rest of the ingredients and mix
well. Shape into 8 to 10 patties (pack them pretty
tightly so they don't fall apart). Heat 2 to 4
tbsp. vegetable oil in a skillet, and sauté
on each side until golden brown. Alternately,
you could broil them.
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CHICKEN
PARMESAN (LOW CARB)
6
boneless skinless chicken breasts
1/3-1/2 cup crushed pork rinds
1/4 tsp Italian Seasoning
1/2 tsp garlic powder
3/4 cup Parmesan cheese (use the real stuff for
best flavor)
1 egg
1 can of spaghetti sauce
Pour
sauce in bottom of casserole dish. Beat egg with
fork. Mix crushed pork rinds and seasonings (adjust
to your taste). Dip chicken in egg then press
into crumb mixture. Lay pieces on top of spaghetti
sauce. Bake in oven at 350°F for about 40
mins or until chicken is done.
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LOW
CARB FISH BATTER
1/4
C. crushed pork rinds
1 t. dried thyme
1 t. dried basil
1/2 t. garlic powder
1/2 t. lemon pepper
4 t. blackening seasoning
4 4-oz. fish filets
1/2 t. paprika
Spray
Pam on baking sheet to coat. Put pork rinds, and
spices in a large plastic bag. Shake then bake
for about 20 minutes at 350F until fish flakes
easily. Cut down on blackening seasoning if too
spicy.
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Summer
Squash Casserole (Low Carb)
2
cups yellow summer squash, sliced, cooked, and
drained
1 small onion, finely chopped - optional
3 tablespoons butter, melted
2 tablespoons heavy cream
2 eggs, beaten
1/2 cup Cheddar cheese, grated.
salt & pepper to taste
1/2 cup crushed pork rinds
Combine
all ingredients. Place in a 1 quart casserole.
Cover top with crushed pork rind crumbs. Bake
uncovered at 325 degrees for 30 minutes, or until
hot and bubbly.
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Tuna
Burgers
Ingredients
1 large egg
1/2 cup finely chopped celery
1/4 cup grated onion
1/4 cup pork rinds (crumbed--this is in place
of bread crumbs)
1 clove garlic, pressed or minced fine
1 T lemon juice
1/4 tsp pepper
1- 12 1/4 oz. tuna (I use packed in oil but water
is alright)
1 T oil
Preparing
Lightly beat the egg, add celery, onion, pork
rind crumbs, garlic, lemon juice, pepper and tuna.
Shape into four patties, using 1/2 cup for each.
Cook patties in oil in skillet over medium heat
until golden brown. Turn over carefully and cook
underside 5 minutes.
2.6
carbs, 26.9 protein, 11.7 fat, 227 cal
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Bread Pudding
5 oz. bag of plain pork rinds crushed
6 eggs
1 ½ cup of heavy cream
1 cup water
1 cup splenda (or 15 pkts)
1 Tbsp. Vanilla
2 tsp. cinnamon
Warm cream mixed with water. Beat together eggs,
splenda, vanilla, and cinnamon. Add cream mixture
to egg mixture. Spread pork rinds in a 9x13
pan sprayed with Pam. Cover with cream/egg mixture,
stir lightly, making sure to cover every pork
rind. Preheat oven to 350 and while oven is
heating, liquid will absorb into the pork rinds.
Sprinkle with cinnamon & nutmeg. Bake 25-30
minutes. Best served warm, but can be reheated
in the microwave.
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Pork Rind Pancakes
½ of a 3 oz. bag of unflavored pork rinds
2 eggs
¼ cup of heavy cream
3 pkts. of splenda
½ tsp cinnamon
½ tsp. eggnog extract
Crumble pork rinds up until they resemble bread
crumbs (put them in a ziplock bag…air removed…and
roll with a rolling pin, or use food processor.)
Beat eggs well then mix with remaining ingredients
and beat again. Add crushed pork rinds to the
egg/cream mixture and allow to set for approx.
5 minutes. Mixture will thicken to a "gloppy"
phase at this time. Heat griddle with butter,
fry until golden brown on both sides. IMPORTANT
NOTES: The pork rinds need to be puffy, those
that are super crunchy don't work well for this.
It is important that they be very well crushed,
just one step above dust. Remember to let is get
to its "gloppy" phase, and don't rush
it. While eggnog extract is optional, it really
adds something. If you don't have any, substitute
Vanilla instead rather than just leave it out.
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