Garlic Dill Meatballs
-= Ingredients =-
1 pound ground chicken
1/2 pound ground pork
1 small onion ; finely chopped
1/2 cup ground pork rinds ; (optional)
1 egg
2 garlic cloves ; pressed
2 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 tablespoon canola oil
-= Instructions =-
Heat oven to 375 degrees. Combine chicken, pork, onion, pork rinds, egg, garlic, dill, salt and pepper in a bowl and mix well. Divide mixture into 18 (1 1/2-inch) meatballs.
Heat oil in a large ovenproof skillet over medium-high heat until hot very hot. Brown meatballs (in batches, if necessary) on all sides, about 6 minutes.
Transfer skillet to oven; bake 10 minutes or until meatballs are cooked through.
This recipe yields 4 servings.
Pork Roll-Ups
-= Ingredients =-
8 pork cutlets
= (or boneless chops pounded thin)
8 breakfast sausage links
= (Jimmy Dean, Bob Evans, etc.) -check ingredients-will need some with no sugar or starch
1 egg ; beaten with
1/2 cup water
1 cup crushed pork rinds
8 ounces low-carb (no sugar added) tomato sauce
1/8 teaspoon freshly-ground white pepper
3/4 cup shredded cheese
= (Cheddar, Mozzarella, Swiss)
-= Instructions =-
Preheat oven to 325 degrees.
Sauté sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking in 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 degrees until done. (These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.
This recipe yields 8 servings; 2 grams of carbohydrate per serving.
You Won't Believe It's Not French Toast
-= Ingredients =-
1/2 bag unflavored pork rinds - (3-oz bag)
2 eggs
1/4 cup heavy cream
3 packets Splenda (I will be using zSweet or an all natural sugar substitute instead of splenda)
1/2 teaspoon cinnamon
1/2 teaspoon egg nog extract ; (optional)
-= Instructions =-
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 gram per serving.
Extremely Important Notes: The pork rinds must be a good brand with an extremely bland taste. Baken-ets (Frito-Lay's national brand) and Huffmann's (a local brand) are the best. 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.
Elephant Ear Rinds
Melt some butter, put the rinds into a brown paper bag, drizzle the butter in and shake to coat. Sprinkle with cinnamon or pumpkin pie spice and Splenda, zSweet, or a tiny bit of Stevia powder and shake again. Enjoy!
BREAD PUDDING
1 bag plain pork rinds -- (3 oz) lightly crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 tsp vanilla
1 tsp cinnamon
Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min til top lightly browned. Tasts best warm. (Total=13.8 carbs. Serves 2-4 )
CINNAMON SPICE PORK RIND CAKE
Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks
*** 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 Farenheit. 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, cinammon, nutmeg cinammon extract, baking powder, and baking soda. Mix until thouroughly 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 overbeat the egg whites, as they will lose begin to lose their volume. Gently fold in 1/4 of the egg whites into the cinammon batter.
Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.... Bake for 30-36 min.
Cream Cheese Frosting
8oz.creamcheese
1/4 cup butter
1tbsp vanilla
1/2 cup splenda
Around 4.5 grams per serving, supposing 9 squares each from two 8x8 pans.
Let me know if you try any of them, and what you think!
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