Yesterday, I had the opportunity to chat on the phone with Claire Robinson of Food Network’s 5 Ingredient Fix. The new season of her show is starting on Saturday at 12:30 pm ET/PT, and I got to talk with her about it!
Claire is amazing. She was so much fun to talk to, and I had a great time on the phone call. When it was my turn to ask questions, my first one was this:
“With 5 kids, I have a lot of mouths to feed around here at dinner time. Are your recipes easy to double or even triple?”
Her answer was a very enthusiastic yes! I’m still only going to need the 5 ingredients, but I’ll just need more. She also said that most of her recipes store well in the fridge or freezer so that you can enjoy them time and time again without needed to go through the process of fixing them over and over again.
As a mom of 5, I am definitely a busy mom. I love the idea that her dishes all contain 5 ingredients or less, and most are super easy to make. The best part about having 5 ingredients or less? Clean up is a whole lot easier! Who wouldn’t love that?!
One recipe that kept coming up was one that will be included in her very first show (this Saturday!):
In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
Serve warm or at room temperature.
Cook’s Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Ease of preparation: easy
I can’t wait to try out this recipe with my kids. She sure talked it up enough, and she was making my mouth water the entire phone call! She also mentioned a recipe for grilled watermelon. I definitely want to know more about that one!! (That recipe will air on August 1st at 12:30pm.)
The first 6 shows will all be a Summer theme. She’s also got some holiday shows this season, with each dish having 5 ingredients or less. I can’t wait to see those!
Be sure to tune into Food Network on Saturday, July 25th at 12:30! I have a feeling we’re all going to learn a lot from this show!
Many thanks to Michelle, my amazing PR rep for introducing me to Claire, and to Claire for giving up her time to meet with us mom bloggers!
Let the Cooking begin!!!!!!!!!!