The Past, Present, And Future Of Country Music At The Recent Grammy Awards

If there was one thing the country music artists who performed at the recent Grammy Awards proved through their performances, it is the fact that country music remains as a vital part of the American music industry through all these years. Performers such as Lady Antebellum and The Zac Brown Brand joined onstage by the legendary Leon Russell, as well as country singers Taylor Swift, Carrie Underwood, and Sugarland’s Jennifer Nettles all represented the past, present, and future of country music, showing the world how much it has grown over the years.
First to take the stage was fast-rising band Lady Antebellum, known for their well written country love songs, who earlier won the award for Best Country Performance By A Duo Or Group With Vocals, establishing their hold on the group category by wresting the award from fan favorites Brooks & Dunn and Rascal Flatts. Their rendition of their latest single “Need You Now,” from their latest album of the same title, wowed the audience because of their great vocal harmonies—one trademark country music is known for.
Next to perform were The Zac Brown Band who also won the Best New Artist Award over peers from other genres. It was such a great moment for the band especially since their win was announced by country singers Keith Urban and Miranda Lambert who were both heavyweights in the industry. In their performance, a mix of country, blues, rock and even reggae, the band announced their surprise guest, and out came Russell in front of the piano singing “Dixie Lullaby”, a collaboration he did with the band. The band also performed parts of their hit songs “America The Beautiful” and ended with “Chicken Fried.”
Underwood later took to the stage as part of the ensemble of singers who joined the 3D tribute to Michael Jackson. Another highlight of the awards show was when Sugarland’s Nettles came out on stage to do a duet with Jon Bon Jovi with the song “Who Says You Can’t Go Home.” Of course, the night would not have been complete if America’s reigning country sweetheart did not perform her latest country love songs. Swift also took to the stage and did her songs “Today Was A Fairytale,” “You Belong With Me,” and was later joined by Fleetwood Mac’s Stevie Nicks for a duet of the band’s “Rhiannon.” Although Swift’s off-key singing was widely panned by critics the next day, her haul of four Grammy awards (Album Of The Year, Best Female Country Vocal Performance, Best Country Song, and Best Country Album) still validated this young country singer’s undeniable talent and panache.
Apart from the performers, other country singers also graced the event. Underwood and country great Randy Travis’ duet of Travis’ hit song "I Told You So" won an award as the Best Country Collaboration with Vocals. In addition, bluegrass veteran Alison Krauss also made history by winning her 27th Grammy for her participation in the album “Yo Yo Ma & Friends: Songs of Joy & Peace.”
All in all, Nashville’s legends, superstars, and upcoming talents did the music community proud proving that country music is a genre to reckon with in next year’s Grammy Awards.

Joe Hansen is a music expert, specialized in country songs reviews.

For more tips and information about country singers, please visit country love songs

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

Pan Fried Chicken

2-4 medium-sized Zucchini squashes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the squash Cut off the rough ends, but do not peel Slice into 1/4"-thick rounds; add salt and pepper lightly to taste Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with the flour in a bowl or bag Fry each side in the oil until golden brown, about 2-1/2-minutes each or so Transfer the slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes all-purpose flour grated Parmesan or Romano cheese salt and pepper high-grade vegetable cooking oil salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes Remove the stem area, if any Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat Powder both sides of the slices with flour in a bowl or bag Fry one side in oil until golden brown, about 3-minutes or so Flip and do the other side until golden brown or done Transfer the cooked slices to a paper-towel-lined plate Sprinkle them with grated cheese to taste Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra 1-cup all-purpose flour 1-cup yellow cornmeal salt & pepper high-grade vegetable cooking oil

Cut the stem end from each okra Slice the okra transversely into rounds 1/8"-to-1/4" thick Add salt & pepper lightly to taste Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag Fry in thin layer of oil with frequent turning until browned and done at medium-high heat Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large) salt and pepper high-grade vegetable oil or butter Optional ingredients if desired (see the list below)

Cut the head in half and core it Par boil the halves in water 1-to-2-minutes Cool and drain Cut cabbage into large bite-sized pieces Fry in small amount of oil or butter in large frying pan at medium-high heat Add salt and pepper lightly to taste Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount) Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount) Par-cooked potato slices or chunks (1/3 of total) Chopped canned pineapple (sweetness, 1/4 of total) Cooked noodles or pasta (1/3 to 1/2 of total) Small amounts of chopped nuts of choice Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

2-4 medium-sized Zucchini squashes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the squash
Cut off the rough ends, but do not peel
Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with the flour in a bowl or bag
Fry each side in the oil until golden brown, about 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil

Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)

Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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Two Good Southern Recipes - Country Fried Steak and Peach Cobbler

1 Fried Steak

Take a package of beef cubed steaks (enough) for one person. Wash before dredge in flour, then egg and finally in breadcrumbs. Place steaks in a pan with canola oil heat. The oil should cover some of the steaks. Cook for about five minutes each side or until golden brown.

For the sauce, take, take the steaks from the pan and keep warm in the oven. For most of your oil and flour in a pan. Stirring with a whisk. Add a boxEvaporated milk, slowly, while taking a second time. When the sauce, try milk with a little '.

You now have a quick dinner and simple, which is certainly good. I like to serve with mashed potatoes, rice, but it is also good with him.

2. Peach Cobbler

This is a very simple dessert that everyone should be able to do. Before a large can of peaches in syrup at the store. You also need to have if the increase of flour, a stick of butter, milk powderSugar.

Enter your key of butter in a pan of accompaniment (I use light). Preheat oven to 375 degrees. Put the pan with the butter in the oven, but the time you get the ingredients ready, it must be dissolved.

In a large bowl, a cup of self rising type of flowers, a cup of powdered sugar and a cup of milk. Stir until smooth.

Take your pan from oven and pour the mixture into the pan the butter. Not mix. Then spoonTheir fishing activities. Again, do not move.

Bake the cobbler for about 45 minutes or until top is golden. Serve with a scoop of your favorite ice cream

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