Eat and Listen: Carrie Underwood


Carrie Underwood is so hot right now. Her new duet with Miranda Lambert looking like something out of ABC’s “Nashville,” and the fact that her legs just won’t quit, Carrie is a force to be reckoned with. Here on Eat and Listen we’ve done a lot of dinner dishes. Which is weird, because my favorite meal of the day is breakfast. The reason I like breakfast is because you can literally eat anything. Meat? Sure. Baked goods? Why not! And once you slap the title brunch on it, you can even drink! So we have some Carrie-inspired breakfast dishes, one sweet and one savory. I also added in a special brunch cocktail, but be sure not to drink too many before you do your Carrie Underwood leg workout. Enjoy, friends.

Good Girl Watermelon Mimosas

“Hey good girl, get out while you can, I know you think you’ve got a good man…”


1 cup watermelon, cubed and de-seeded

4 oz champagne

fresh mint


In a food processor or blender, blend the watermelon until it maintains a liquid consistency. Pour your pureed watermelon over a fine mesh strainer. This should be relatively easy. Stick in the fridge for a couple of hours to chill, along with your champagne. Add about 2oz of your watermelon mixture to a champagne flute and top with champagne. Garnish with mint.

Blown Away Banana Pancakes

“Shatter every window till it’s all blown away…”


1 serving box pancake mix (and everything that goes with it. Egg, milk, etc.)

2 bananas

2 tbsp honey or agave syrup


butter/maple syrup/powdered sugar


Prepare pancakes according to directions on the box. (We’re making brunch easy this time because let’s face it, we’re probably all hungover). Heat a skillet to medium heat. Slice bananas and dip in honey and cinnamon and cook on skillet until honey is caramelized. Top your pancakes with the caramelized bananas and whatever you use to dress your delicious pancakes. A favorite in my house is powdered sugar.

Good in Goodbye Avocado & Egg Toast

“Sometimes life leads you down a different road…”


2 slices sourdough toast

1 egg

½ ripe avocado

fresh basil

cracked salt and pepper


Toast your sourdough according to your toast directions. Slice open avocado and de-pit. Scoop the avocado out of the shell and spread onto your toast. In a skillet, cook the egg to your specific likes and taste. I prefer over medium, but you can scramble, over easy, hard boil, etc. Top your toast with the egg, fresh basil and cracked salt and pepper.

Make any of these recipes? Let us know in the comments below!

Image Sources: BigStock, Landmark / PR Photos