Yummy 2 Ingredient Biscuits - by Carol Chambers

Our middle daughter, Jenna, has been home this last week.  She loves Biscuits and Gravy.  I saw this easy recipe  - 2 Ingredient Biscuits on Carol Chambers Instagram page. They were so easy and came out beautifully.  We were all very impressed.  I also made sausage gravy. Not a low-calorie meal but oh so yummy!

2 Ingredient Biscuits - adapted from Carol Chambers - makes 8 small or 4 large biscuits

2 cups self-rising flour

1 1/2 cups heavy cream

a good pinch of salt

Preheat oven to 475.  Place the flour in a large bowl.  Add a pinch of salt.  Drizzle the cream over the top.  Use a fork to stir in until have dough.  Get in there with your hands and smash it all together, collecting all of the flour from the bottom of the bowl. Flatten the dough and fold it over a few times to create nice, flaky layers. Place the dough ball on parchment paper.  Smush it into a 1 1/2 inch tall rectangle.  Cut into rectangles or use a glass or biscuit cutter to cut into circles.  Brush the top with heavy cream.  Bake for   10 - 12 minutes or until risen and golden-brown on top.  Enjoy! 

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No Churn Ice Cream

 This is your friendly reminder, if you haven't made No-Churn Ice Cream, you just need to!  It is so easy... it tastes amazing, it freezes hard, it scoops and there are endless possibilities.  

So many friends are making it here in Omaha.  I made Oreo and Fudge last week and then I made Butterfinger/Fudge.  One friend made caramel, toffee and Biscoff cookie butter.  That same friend tried a chocolate ice cream version with fudge/oreo.  Another friend made three this weekend - a new variety of Mint Chocolate.  I love seeing all of the varieties.  I was just researching with a friend on how to make... Strawberry Cheesecake!  It can be done!

I like lots of texture and goodies in my ice cream.  The key for me is a thin layer of ice cream, generous toppings, thin layer of ice cream, generous toppings... and continue to the top of a loaf pan until all of the ice cream is gone. 

I will share the basic recipe and then you can be creative.  

Basic No-Churn Ice Cream Recipe

16 container of heavy whipping cream

14 oz can condensed milk

pinch of salt

1 tsp vanilla, optional

Beat whipping cream to form a stiff peak (when you pick the beaters up, you should have a "peak").  Gently fold in the condensed milk and vanilla and add the pinch of salt.  That is it.  Layer in a loaf pan or basically any dish that can go in the freezer.  As I mentioned above, I like lots of texture/goodies in my ice cream so my ice cream layers are thin.  I layer until all of ice cream is gone.  Top with some of your goodies. The ice cream scoops out like regular ice cream.  Enjoy!

Easy Shrimp Ceviche

As I have mentioned before, I follow lots of foodies and bloggers on Instagram.  I started following the Primal Gourmet when I did Whole 30.  He is an amazing chef and has such wonderful recipes.  You should totally follow him.  

I had never made ceviche before - always worried about the shrimp/fish "cooking" in the citric juice.  I tried it and we loved it.  The Primal Gourmet uses several different citrus fruits.  I couldn't find a grapefruit or tangerine at the time so I just did limes and oranges and it was still amazing! You totally need to try this Shrimp Ceviche - what a great, summer, refreshing meal.  I also didn't make homemade plantains chips.  Trader Joe's has several varieties of Plantain chips - I liked the Plantain Crisps!  Visit Primal Gourmet  for his amazing ceviche details, for the homemade Plantain Chip recipe and so many other amazing recipes!

Easy Shrimp Ceviche - adapted from the Primal Gourmet

1 lb shrimp, peeled, deveined and finely chopped (I used the frozen Argentinian shrimp from Trader Joes, already peeled and deveined)

zest and juice of 1 tangerine

zest and juice of 1 medium orange

zest and juice of 1/2 large grapefruit

zest of 1 lime

juice of 3 limes

2 Roma tomatoes, seeded and finely chopped

2 jalepenos, seeded and finely chopped

1/4 cup finely chopped cilantro

kosher salt and freshly cracked black pepper

1 avocado, diced

In a bowl, combine the chopped shrimp, lime zest/juice, tangerine zest/juice, orange zest/juice, grapefruit zest/juice and season with 1/2 tsp kosher salt and 1/4 tsp pepper.  Stir to combine.  Cover and let marinate at room temperature for 30 minutes or until the shrimp are firm and opaque. Add the tomatoes, jalapeños and cilantro.  Toss to combine.  Taste for seasoning and add salt/pepper if desired.  Cover and refrigerate 15 minutes or until chilled to desired temperature. When ready to serve, gently stir in the avocado and toss to combine.  Serve with plantain chips.  Enjoy!

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