Rumor has it Blake Shelton will appear on a new duets album by Barbra Streisand. In October Luke Bryan tweeted a picture of he and Barbra and no explanation given so maybe he’s on the album too. Does it bother anyone that Barbra refuses to use a 3rd ‘A’ in her name?
Miranda Lambert Skinnier Than Ever
Miranda Lambert performed on Sunday’s Grammy’s and I saw her on the red carpet and she’s even skinnier then she was a few months ago. Blake tweeted, “my wife is so hot it’s ridiculous.” On her 30th birthday Nov. 10, Miranda said her skinny jeans were finally baggy!
Trace Adkins Leaves Rehab to Buy Guitar
Trace Adkins stepped away from rehab to buy a used Martin guitar over the weekend. He visited Chafin Musicenter in Lake Worth, FL, escorted by a few employees of the rehab clinic.
Eric Church Has Life Changing Gig
Eric Church says opening for George Strait in Omaha and Kansas City may be the greatest thing he’s ever done in his career to date. He’ll be part of George’s final touring show in Dallas June 7.
Shania's Tofu Scramble
Finally - Shania’s thinking about writing a vegetarian cookbook because she’s eaten a lot of bad vegetarian food in her life and she wants to share recipes she says would even satisfy a meat eater.
Shania's Tofu Scramble
2-3 tablespoons of olive oil
1 package of firm tofu, very dry
1/3 cup of grated Parmesan cheese
1 cup of raw broccoli
1 small bunch of fresh asparagus heads
1 cup of fresh baby spinach
1/2 cup of white onions, finely chopped
1 clove of garlic, minced
1-2 tablespoons of agave syrup
1 teaspoon of fresh basil, chopped
1 teaspoon of fresh parsley, chopped
1/2 cup of yellow cheddar cheese, grated
Salt and pepper, to taste
First, put two medium size pans on high heat. In one pan, add olive oil and bring it to a simmer. Crumble up the tofu with your hands and then add it to the olive oil. Make sure the tofu is as dry as possible because it will cook easier. Add the broccoli and asparagus heads to the second pan and cover the vegetables with a little bit of water, about 1/4 of a cup. Add the agave syrup and a pinch of salt. Place a lid over the vegetables and allow them to steam for a few minutes. Returning to the tofu pan, stir the tofu constantly until it starts to brown and add pepper. When it starts to stick to the sides of the pan, add the Parmesan cheese and mix. In the vegetable pan, after broccoli and asparagus have had a chance to cook, add the raw parsley, basil and spinach. Stir together, let it sit for about 30 seconds with the lid on and then drain the water from the vegetables. Return the pan to the stove. Add the tofu and Parmesan cheese mixture to the vegetables and stir until well blended. Add the cheddar cheese, stir until melted, and enjoy!