The Plucky Housewives

Scallops:  They are shell fish.  Their name comes from the French word, escalope, meaning “shell”.  There are two types of scallops most commonly used in cooking – bay and sea scallops.  Bay scallops are smaller (about the circumference of a quarter) , while seas scallops are larger.  Nutritionally, scallops are an excellent source of quite a few vitamins and minerals.  They are high in protein, vitamin B12, phosphorus, magnesium, potassium and omega 3 fatty acids – so a great food for heart health! Nutritional Data for Scallops So here are some interesting pieces of trivia about the scallops:  Scalloped potatoes borrowed their name from the scallop.  The word scalloped originally was a reference to any type of seafood cooked in a cream sauce and served in their shell.  For the designers out their, a scalloped edge is a reference back to the scallops shell and its wavy edge pattern.  I fell in love with scallops when I went to Carraba’s Italian Grill for the first time.  They h

Sweet Renee - Inspired Corn Pudding I have to pay hommage to a friend of mine for this recipe.  When I was frantically searching for a different sort of corn recipe, she gave me a corn souffle/pudding recipe and much of this one is lifted and inspired by hers.  She is a dear foodie as well, having her own business in the Chicago area, called "Sweet Renee's".   Ill post her brownie recipe later, talk about a sweet chocolate brownie to die for.  But anyway, on to the corn pudding... 1 lb. thick sliced hickory smoked peppered bacon 2- 10 oz. pack of frozen corn OR 5-6 ears of fresh corn 1/2 c onion (chopped fine) 1 c green and red bell peppers (chopped) 4 TBS butter 4 TBS plain flour 2 t salt 1 t paprika 1/2 t mustard powder 1/4 t black pepper (to taste) 1-1/2 cups whole milk (1/2 and 1/2 if you want more soufflé consistency).   2 egg slightly beaten. 1 cup Ritz/Club (buttery) cracker crumbs 3 TBS butter Preheat oven to 350 degrees while mixing up casserole. Rub ears