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Sunday, September 14, 2014

Enter to Win LongHorn Steakhouse $50 Gift Card Giveaway! Yummy #Giveaway #Ad RT *CLOSED*

I was super excited to team-up with LongHorn Steakhouse and take my fellas out to dinner to try some of their newest delicious "Fall into Flavor" items! As the seasons change LongHorn rolls out their new items on their Peak Season and Chef’s Showcase menus.  

Peak Season is created to highlight the best ingredients of the season. This fall, the menu celebrates freshness and hearty fall flavors.
  • Brew Pub Pretzel Sticks (appetizer) – Warm pretzel breadsticks served with Sam Adams beer cheese and bacon honey mustard.
  • New Potato & Leek Au Gratin (side) – Layered with aged white cheddar & bacon, topped with Parmesan breadcrumbs  
  • Mushroom Truffle Bisque (soup) – Smooth, Creamy, Rich-flavored soup with an earthy mushroom flavor and a sour cream drizzle. September is National Mushroom Month!  
  • Bleu Ridge Wedge Salad – Crisp heart of romaine topped with ripe tomatoes, applewood smoked bacon, crumbled bleu cheese, red onions and bleu cheese dressing.     
  • Pumpkin Spice Lava CakeWarm pumpkin spice cake, cream cheese icing, Maker’s Mark bourbon caramel sauce and candied pecans.
Chef’s Showcase celebrates LongHorn’s Executive Chefs’ culinary inspiration and creativity.
  • Harvest Mushroom Filet – Our most tender center-cut filet topped with shiitake, oyster and cremini mushrooms in a hearty red wine bordelaise. 
  • Apple Cider Baby Back Ribs Fall-off-the-bone ribs coated with a housemade sweet & savory hard cider BBQ glaze.
Our waitress, Nikki was really great! She recommended that I try the flavored White Peach Tea; which I loved! My favorite salad happens to be on their menu too, which is LongHorn's Strawberry Pecan Salad. Terry the Manager suggested that my husband try the Harvest Mushroom Filet. He said, "Babe, this is a really great filet!" 

LongHorn Salmon*™

We enjoyed our meal so much, that we wanted to share a meal with your friends and family too! My friends at LongHorn Steakhouse know that I love to give. That's why we're treating you and your family or friends to lunch or dinner with this $50.00 giveaway

Here's what you need to do to enter this GREAT and very YUMMY giveaway:

1. "Like" this post! 

2. "Like" Married with Two Boys" on Facebook: https://www.facebook.com/MarriedwithTwoBoys

3. "Share" this giveaway post from "Married with Two Boys" Facebook page on your FB page.  


5. Leave a comment below on this post and tell me which new Peak Season and Chef’s Showcase items you'd like to try. Also, don't forget to leave your email address after the comment. Yes, you can leave as many comments as you'd like!

Check out this yummy recipes below too! 


Roasted Mushrooms
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

A tender filet topped with cremini, oyster and shiitake mushrooms in a hearty red wine bordelaise sauce.

Ingredients 
  • ¼ cup of oyster mushrooms, peeled 
  • ¼ cup of shiitake mushrooms, stem removed and sliced 
  • ½ cup of cremini mushrooms, quartered 
  • 4 filets, grilled 
  • 1 teaspoon of finely chopped garlic 
  • 1 tablespoons of olive oil 
  • Salt and pepper to taste 
  • 1 cup of red wine bordelaise sauce (store-bought or from scratch, recipe below)
Directions
  • Peel the oyster mushroom cluster and stem, then discard the center remaining cluster.  Stems can be left on the mushroom. 
  • Combine trio of mushrooms with garlic, olive oil, salt and pepper, and mix. 
  • Transfer mixture to a foil lined sheet try into a flat layer. 
  • Cook at 350 degrees for 10 minutes or when olive oil starts to bubble slightly. Set aside. 
  •  Add mushrooms to bordelaise sauce and let warm. 
  • Spoon mushroom mixture over expertly grilled filets.
Red Wine Bordelaise Sauce
Inspired by LongHorn Steakhouse’s Fall Chef’s Showcase Harvest Mushroom Filet

Ingredients 
  • 1 teaspoon butter 
  • 4 large shallots, peeled and sliced
  •  1 pinch salt 
  • 1 cup red wine 
  •  2 cups veal stock 
  • Salt and pepper to taste
Directions
  • Add butter and shallots to a saucepan with a pinch of salt. Cook over medium-low heat until caramelized, about 20 minutes
  •  Add red wine and bring to simmer. 
  • Reduce heat to low and let mixture cook until it’s the consistency of syrup. 
  • Add chicken stock and return to simmer. Let simmer for approx. 10 minutes. Add salt and pepper to taste.
Recipe serves four.


A gift card was provided by LongHorn for this post. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of LongHorn. Visit http://www.longhornsteakhouse.com for more information on their newest menu items. Deadline to enter October 1, 2014 at 4 p.m.*CLOSED* Congratulations D D Early on winning this yummy giveaway!

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