One of our team members, Dawnie Jo, coined this recipe by our November 2024 Featured Chef, Terri Haas, as the “OG Adult Lunchable,” and when you incorporate chicken skins, we couldn’t agree more! This meal is perfect for a high-protein, make-ahead, eat-at-your-desk kind of lunch. Fully customizable, so make it your own by adding items like fermented sauerkraut, organic pickles, and Zevia cream soda!
Bologna & American Cheese Sandwiches with Chicken Skin Chips and Ranch Dip
By, November Featured Chef, Terri Haas
US Wellness Meats Shopping List: Butter, Chicken Skins, Raw Cheese (x2)
Carnivore Roll
Servings: 6 large rolls or 12 small rolls
Ingredients for Carnivore Roll
- 200g/7oz ricotta or farmer cheese softened
- 2.5g/3/4tsp glycine powder
- 65g/4T melted butter
- 3 large eggs
- 2.5g/3/4tsp baking soda
- .5g/1/4tsp cream of tartar
- 6g/1T baking powder
- 90g/3/4C milk protein powder
Instructions for Carnivore Roll
- To your cheese, add the glycine powder and melted butter. Blend well.
- Add eggs, one at a time. Blend well between each.
- Add leavening ingredients and mix well.
- Add milk protein powder and stir by hand. Don’t stir completely. Leave it a bit crumbly.
- I use an ice cream scoop to put the dough into a muffin pan.
- Bake at 330°F/166°C for 20-40 minutes until tops are golden brown.
- Remove from pan to cool.
- Store in a covered container on the counter for a few days or in the fridge for about a week. They do freeze really well.
Ingredients for Chicken Skins
- 1 package USWM chicken skins
Instructions for Chicken Skins
- Lay down paper towels. Spread skins out, one by one, and pat dry as you go. Sprinkle on any spices you like…hot paprika and a light sprinkling of salt for me.
- 400° in the air fryer for about 16 minutes. Let cool on paper towel.
- Save that schmaltz to use in your cooking. It’s liquid gold.
Ingredients for Dry Ranch Mix
- 1.6g/1T parsley, dried
- .5g/1tsp chives, dried
- 52g/6.5tsp dry buttermilk powder
- 2g/2tsp dill weed, dried
- 10g/1T garlic powder
- 7g/1T onion powder
- 1g/1tsp black pepper
- 3g/1tsp paprika
Instructions for Ranch Mix
- I add the first two spices and grind them to a more fine powder. Then, add all spices, mix, and grind.
- Transfer the mixture to an airtight container, add buttermilk powder, and give it a shake to mix it all together. Store in refrigerator.
- Add to taste to sour cream or crème frâiche for ranch dip.
Ingredients for American Cheese
- 700g/25oz cheese (I used Monterey Jack and raw sharp cheddar. Mix it up, have fun! Customize it.)
- 300g/10oz milk
- 50g/3 1//2T unsalted butter
- 18g/3 1/4tsp sodium citrate
Instructions for American Cheese
- Shred the cheese.
- In a pot over medium heat, melt butter into milk.
- Add sodium citrate, stirring to dissolve, and reach a temp of 150° F/66° C.
- Slowly add cheese in small amounts, stirring/whisking to a smooth consistency.
- Transfer to mold while still hot. Flexible silicone works best. Let cool in the refrigerator.
- Store, covered, in the fridge for up to 6 weeks.
Pop over to our US Wellness Meats Discover Blog for this and more fun-tastic recipes by our November 2024 Featured Chef, Terri Haas, and much more!
Meet Terri, our Featured Chef for November 2024. She is a certified Metabolic Health Coach and has been following a carnivore diet since 2016. When Terri is not spending time with her family, she enjoys creating healthy recipes, which she shares in her cookbook, “Terri’s Carnivore Treats: Volume 1.” Terri’s passion lies in helping humans heal through food, and she often volunteers her time to connect with health-challenged individuals on social media. You can find Terri on YouTube, Instagram, Facebook, and TikTok.