Baked Elvis oatmeal

I’m not a stranger to baked oatmeal, but I love how Beth of Eat. Drink. Smile upped the ante with the addition of all her yummy fruit! I adapted her recipe a bit to use up what we had (super ripe bananas) and to add something both my kids are guaranteed to eat: peanut butter!

Baked Elvis oatmeal


  • 2 cups uncooked old fashioned rolled oats
  • 1/3 cup packed brown sugar
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 very ripe bananas, fork-mashed
  • 3 Tbsp butter (see instructions)
  • 1/4 cup peanut butter (see instructions)


  1. Combine oats, sugar, baking powder, cinnamon and salt in a bowl
  2. Heat the butter and peanut butter together in the microwave till just melted, then let it cool slightly
  3. Make a well in the middle of your dry ingredients; add in the egg and beat well, then add in banana and butter/peanut butter mixture and stir well
  4. Pour into a buttered 8-inch square baking dish, and bake at 375° for 25-30 minutes.


This is such a great breakfast, and easy to keep around for snacks as well! Be sure to check out Beth’s original post for all her awesome fruit combinations, too. What fruits will you try with it?

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Brined pork chops with white gravy

When The Yankee and I were first dating he announced one night that he was making me pork chops for supper.

Boy howdy.

I, ah, was not a fan of the chop of pork. The pork chops of my childhood were strikingly reminiscent of the sole of a shoe. An old shoe. In my mother’s defense, the recommendation at the time was to cook pork to something like 4,000 degrees, and it was quite a challenge to make it edible (enter: applesauce).

Now, fortunately, pork is safer. And the pork from our CSA? Also yummalicious. These pork chops in particular? Awesomeness. When you add in a brine? Oh my moly. I am never again making pork chops without brining; it’s that good.

Brined pork chops with white gravy


  • Pork chops (I made two)
  • 1/4 cup sugar
  • 1/4 cup salt
  • water and ice
  • 2 Tbsp. AP flour + more for coating pork chops
  • Salt, pepper
  • Oil: olive, vegetable, or bacon grease — whatever floats your boat (and your pork chops)
  • 1 cup milk (I always use whole milk)


  1. Whisk together sugar and salt in cold water, and lay pork chops in the water; add more water if needed to cover chops, and add plenty of ice. Let it sit for at least 20 minutes or so; I did 45 minutes
  2. Preheat oven to 350F
  3. Drain pork chops and heat oil in a heavy skillet, ideally cast iron. When the oil is heated dredge pork chops in flour and put immediately into oil to fry until brown on both sides. Check the temperature of the pork; assuming it’s brown on both sides but isn’t quite done in the middle, spoon off 2 Tbsp. of the grease into a second skillet, then put the chops in the 350 oven to finish cooking
  4. In the second skillet whisk in 2 Tbsp. flour to the 2 Tbsp. of pork fat till smooth; whisk in 1 cup milk and heat till bubbling and thickened
  5. Serve chops with gravy


On a trip to Hilton Head Island the Yankee and I discovered this dish: guacamole topped with crab meat. This is a win. I set out to recreate it as soon as we got home, and I’m pretty pleased with the result! This is a huge party hit, too; I highly recommend.



  • Two ripe avocados
  • Two Roma tomatoes, seeded and diced
  • 1 jalapeno pepper, minced
  • 1/2 tsp ground cumin
  • 1/2 cayenne pepper
  • Kosher salt to taste, but about 1/2 tsp.
  • Juice from one lime
  • 1 clove garlic, minced
  • 1/2 medium onion, diced (or some onion powder if you hate the crunch of raw onion)
  • Eight ounces lump crab meat, drained
  • Chips (obviously)


  1. Scoop out the avocado into a bowl and mash with a fork
  2. Stir in tomatoes, pepper, cumin, pepper, salt and lime juice, plus onion if you’re using it
  3. Top with crab meat and serve with chips

Sweet Relief: Nashville Food Blogger Bake Sale

UPDATE: We were able to raise $1000 for Second Harvest Food Bank today. So great!! Thank you to everyone who baked and helped and ate, and a huge thank you to Love and Olive Oil for organizing the whole thing.

You want to help after the Nashville flood. You also want cupcakes.

We are raising money for Nashville’s Second Harvest Food Bank. With cupcakes.

It’s like it was written in the stars! Stars made of yummy frosting.

Nashville food bloggers are holding Sweet Treats for Flood Relief Saturday, May 29th 1:30 pm to 4:00 pm at The Green Wagon in East Nashville (1100 Forest Avenue in East Nashville)

Something I love about the way we are Nashville is that everyone is pitching in with what they do best. Strong folks are tearing down drywall. Animal-minded folks are taking in foster animals and donating food to animal shelters. Everyone is cleaning out their closets and donating to shelters. Folks are emptying out their wallets. We are finding the needs and who can fill them. The Volunteer state is alive and well.

And this little group of people? We can cook. And, thanks to Lindsay of Love and Olive Oil, we have the privilege of using that ability to help out. So won’t you come see us? Let us know on Facebook (where you can also see a list of participating bloggers) or, heck, just show up. We’ll have a great assortment of goodies — not just cupcakes! — so come on down. Heck, you might even get to meet the Kiddo (he’ll be the one with the Cheerios).

Wanna bake too? Or just help out? Shoot an email to Lindsay. The more the merrier! We’d love your help spreading the word, too! You can download a PDF of the 8×11 poster here.

On the menu from me? Blue velvet cupcakes and Sandy’s chocolate cake!