mix in the ground-up pork rinds, otherwise they will become soggy
Crush the pork rinds up until they resemble fine
lump.
Crush bags of pork rinds and then, in a separate
icrowave the Oberto pork rinds and cool.
Crush the pork rinds with a
1. Beat eggs and whipping cream until thoroughly mixed.
2. Add paprika to eggs and cream. Mix well.
3. Turn fry pan on to medium heat and add oil.
4. Place pork rinds in plastic bag. Crush with a rolling pan until they are crumbs.
5. Dip chicken in egg batter and then roll chicken in crushed pork rinds.
6. Fry in a covered pan for approximately 35 minutes.
7. Season lightly with salt and pepper.
Melt Butter in deep pan Cook the onions and celery in the butter until tender.
Add Bell's Seasoning and continue to simmer until flavor is mixed Take off heat and add pickle relish Toss with the crushed pork rinds.
Pour the beaten egg over the rinds and toss lightly.
Optional: Add up to 1/2 can of broth until the mixture reaches the desired consistency.
Bake as for regular stuffing, in a casserole or in the bird.
he breading).
Crush the pork rinds fine, (we like our chopper
Choose quantity of chicken you desire.
Soak in Italian dressing in baking pan.
Mix bag of pork rinds, cup of parmesan cheese and 1/4 cup of soy flour together in food processor.
Blend until texture is similar to bread crumbs.
Place mixture in baggie, add chicken and shake.
Place chicken pieces back in baking pan with the Italian dressing.
Bake for 45 minutes at 375 degrees.
(1) Mix eggs, cream, sweetener and cinnamon.
(2) Crush pork rinds and mix with above mixture.
(3) Allow to soak until it becomes a very thick and goopy batter (3-5 minutes).
(4) Fry pancake style in butter until browned and flip over. Cook until done as you would french toast or pancakes.
Serve with any LC syrup or make your own as follows:.
(1) Cream butter until soft (use as much as you need for syrup). I melt it in the microwave.
(2) Add maple extract and sweetener to taste.
Preheat oven to 375\u00b0F.
Mix together ingredients thoroughly.
Shape into a loaf and place in a greased loaf pan.
Bake for 60 minutes, then remove from oven and drain any fat.
Top with any additional topping you prefer, such a low carb bbq sauce, low carb ketchup, or low carb steak sauce.
Bake 15 minutes more.
Allow to sit for 15 minutes before slicing and serving.
Spread the pork rinds out in a large baking dish. In a small bowl, stir together the cinnamon and sweetener. Drizzle 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.
In a hot wok add 3 tbs. of olive oil, add chilly past then saute onion until translucent, then set aside. Add the rest of the olive to the pan then add Bagoong, sugar and half of the pork rinds coarsely crushed stir fry for about 3 minutes then re add onion mix onion/chilly mix stir fry for a few minutes, add rice, mix well finly cruish the rest of pork rinds and top, serve.
ean time, cut the 6 low carb tortillas into wedges. Spread each
br>Pour 1/4 cup low carb pizza sauce on top of
In a non-stick fry pan melt butter.
Add frozen veggies and mushrooms.
Cook about 5 minutes over Med-High heat.
Slice chicken into thin slices and add to veggies mix.
Salt, garlic and Creole seasoning to taste.
Cook about 5 additional minutes. Now add the Alfredo, stir and cook till sauce is thick.
Place in warm sandwich wrap.
Can be served with a small side dish of grapes or melon slices or a small spinach or any low carb salad.
n a covered grill with low heat (either charcoal or gas
Mix all ingredients together with hands and mold into a loaf.
Bake on pizza sheet for 1 hour on 350\u00b0F or until cooked through, about 45 minutes into cooking process.
Cover with desired amount of low-carb barbecue sauce and finish cooking.
f you are following a low carb diet. The recipe editor tool
ubbles, then reduce heat to low and simmer for 45-60
Remove excess fat from beef.
Cut into 4 pieces.
Place beef in a 4 to 5-quart slow cooker.
Mix remaining ingredients; pour over beef.
Cover and cook on low heat for 7 to 8 hours or until beef is tender.
Remove beef from slow cooker.
Cut into thin slices or shred; stir back into sauce.
Cover and cook 20 to 30 minutes more, or until beef is hot.
Makes about 12 sandwiches. Serve on low-carb buns or alone with sugar-free coleslaw.