Why Apple Cinnamon and Cranberry Jalapeno, you ask? Apple Cinnamon is a seasonal flavor favorite and Cranberry Jalapeño gives a holiday staple a spicy twist. According to SWNS, the apple cinnamon flavor accounts for 48% of consumer craveability, second only to chocolate, and cranberry captures 35% of consumer holiday flavor cravings. And, they’re just plain delicious.
It’s never too early to start planning your holiday menu! Check out the following recipes, and remember, you can always substitute regular pork rinds for Southern Recipe Small Batch’s Apple Cinnamon and Cranberry Jalapeño flavors to give your recipes an extra holiday flair.
Apple Tart with Pork Rind Crust
2 cups, Southern Recipe Small Batch Apple Cinnamon Pork Rinds (limited edition) finely crushed
1 cup Blanched almond flour
1/4 cup Flaxseed, ground
1 can Apple pie filling
Preheat the oven to 400 °F.
In a large bowl, combine pork rinds, almond flour, flaxseed and eggs. Stir until combined. Use your hands to make sure the dough is completely combined.
Place half of the mixture into a greased tart pan, and use your hands to press the dough evenly around the tart pan.
Place parchment paper on top of the tart, and use ceramic baking beans to weigh the dough down. Place in the oven and bake for 12-15 minutes.
Once cooled, fill the tart with the warmed apple pie filling.
Pork Rind Fried Pork Chops
1/2 cup Southern Recipe Small Batch Cranberry Jalapeño Pork Rinds (limited edition), finely ground
4 Pork chops
1/4 tsp. Garlic powder
1/4 tsp. Cajun seasoning
1/4 tsp. Black pepper
2 cups Buttermilk
2 cups Keto flour
Heat oil in a large skillet on medium.
Mix finely ground pork rinds, garlic powder, Cajun seasoning, and black pepper.
Coat pork chop liberally in the mixture, then dip in buttermilk and dredge in keto flour.
Fry until cooked thoroughly and golden on both sides.