Outback Steakhouse

Have you cut back on dining out recently? I know my family has. With rising costs everywhere, we have become more selective in how we spend our money. When we do go out, I want to make sure that I am getting not only a good price, but a good value. If I selected where to eat out on price alone, we would be dining out at fast food. But, to me, the flavor and quality of the food that I am served, the quality of the service and the portion size are all components that impact my perception of value.

One of my favorite restaurants, especially when I am hungry for a steak, has always been Outback Steakhouse. Typically, we start with the Bloomin' Onion - that deep fried, cut onion with that great dipping sauce - it makes my mouth water, just thinking about it. Then, for dinner, I almost always order the fillet with a baked potato.

I was excited to learn that Outback Steakhouse , known for its big, bold flavors has re-invented its entire menu and the menu now features 15 meals for under $15, with meals starting at $9.95. They understand that the value equation includes the flavor, quality and satisfying portion sizes. The updated menu features classic favorites and innovative creations such as The Sweet Glazed Roast Pork Tenderloin, Shrimp en Fuego, Ribs and Alice Spring Chicken (all under $15 dollars). I'm thinking that on my next visit, instead of the Victorian Fillet, I'm likely to try the Teriyaki Marinated Sirloin, one of their new creations, available for under $15.

Want a sample of the new flavors? You can try this recipe from Outback's "Aussie-Tizers® to Share" menu at home.

“Crab Stuffed Shrimp”

Stuffing:
1/4# Butter
1/4# Diced Onion
1/4# Diced Celery
1 1/2 tsp Chopped Garlic
2 Tbsp. Sliced Green Onions
1/4 tsp. Salt
1/8 tsp. Black Pepper
1/8 tsp. White Pepper
1 cup Bread Crumbs
1/4# Lump Crab Meat

Place sauté pan over medium heat. Place butter in the pan and allow to melt.
Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.
Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT.
Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.

Lemon Pepper Butter:
1/2 cup Water
2 Tbs. Flour
1 1/2 Tbs. Lemon Juice
1/2 # Butter
1 tsp. Lemon Pepper Spice
Combine water, lemon juice, flour and seasonings in a sauce pan.
Over high flame, whisk until mixture thickens. Remove from heat.
Slowly add softened butter in small amounts until all is blended.

Cooking Shrimp:
Butterfly shrimp.
Place flour in a container and toss shrimp until completely coated.
Deep fry shrimp at 350 degrees for 1 1/2 minutes.
Place 1 Tbs. of hot stuffing onto each cooked shrimp.
Drizzle 1 Tbs. of Lemon Pepper Butter over each shrimp.

Serve and Enjoy!!!!!

Giveaway

Thanks to the kind folks at Outback Steakhouse, I am able to offer to my readers a chance to win one $25 giftcard to Outback.

There are three ways to enter.

• Check out their new menu and let me know what dish you would order in the comments.

• Sign up to get my updates by e-mail or in a reader. Leave me a comment, letting me know you subscribed.

• Tweet about the giveaway. Include @ABusyMomofTwo in your tweet. Leave a comment letting me know you tweeted about the giveaway.

The contest will remain open until Thursday at 6:00 PM EST. I will notify the winner and they will have 24 hours to respond, or I will choose a new winner.