Apr 012019

Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins.


1/2 cup Onions, minced

1/4  cup Green Onions, finely chopped, green part only

3 Eggs

2 tablespoons Milk

Creole Seasoning to taste

1/3 cup Cracklins

Over medium heat, sauté the onions in butter for a minute or so in a small skillet. Then add the green onions and cook a minute more. Whisk the eggs and milk in a small bowl and season to taste. Add a bit more butter to the pan. When butter has melted, add the egg mixture. Turn to low and sprinkle on the cracklings. Cover and cook until eggs are set.


Good Cooking, Good eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.