Tuesday, August 25, 2020

Jason Aldean has a backyard concert Friday & Kane Brown’s daughter makes her video debut

Jason Aldean will have a backyard beach concert Friday from his new home. The show’s at Live Nation's Twitter page at 5 CT. Brett Young and Maddie & Tae will also perform. Jason’s backyard includes several palm trees, pools, a 2 story water slide, koi pond, a swim up bar and a hot tub.

Staying at home for Maren Morris now means more time with her new son Hayes and her husband. They watch a lot of Netflix and Bravo and order all their food and grocery items from Maren’s new obsession; the home delivery service Postmates.

Lauren Alaina has a friend and mentor in Trisha Yearwood. They both come from Georgia and both love to cook. If you go to nashvillekat.com, I have Lauren’s recipes for Blackberry Cobbler, Cauliflower Mac N Cheese and her Nana’s Bourban Pecan Pie. As a child Lauren would pick off the nuts and just eat the gooey pie below.

Finally - Kane Brown’s 10-month-old daughter Kingsley will make her debut in his upcoming ‘Worldwide Beautiful’ video.

Lauren Alaina’s Blackberry Cobbler
2 1/2 cups fresh blackberries or frozen that are thawed and drained
1 cup sugar
1 cup flour
1 cup milk
2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup butter, melted
1/2 teaspoon ground cinnamon
Whipped cream or ice cream
Preheat oven to 375°. Stir together berries and sugar. Let stand 25 minutes. Whisk flour and next 3 ingredients in a bowl. Stir in butter and spread batter in an ungreased 8-inch square pan. Spoon blackberry mixture over batter; sprinkle with cinnamon. Bake at 375° 45 to 50 minutes or until bubbly and golden brown. Serve warm with whipped cream or ice cream.

Lauren Alaina’s Cauliflower Mac N Cheese With Chicken
½ tsp salt, as needed, plus Vegetable Oil Spray
1 Large Head Cauliflower, cut into small florets
¾ cup heavy cream
2 oz cream cheese, cut into small pieces
3/2 cup shredded sharp cheddar cheese, plus 1/2 cup for topping the casserole
¼ tsp freshly ground pepper
1/8 tsp garlic powder
Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook cauliflower in the boiling water until crisp tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese until smooth. Stir in the 1.5 cups of cheese, salt, pepper, and garlic powder and whisk until the cheese melts, 1 to 2 minutes. Remove from the heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes, and serve.

Lauren Alaina's Pecan Pie
Dough
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour, for rolling the dough
Filling
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 eggs, lightly beaten
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees. While the crust is baking make the filling: In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.