Cheesy Squash... Veggies Done Right.

   

   Alright you Brutes, its been a while since I gave you somethin good to eat so here you go.  I made this on Easter for a family get together and it turns out it was a hit.  Its got a good helpin of squash and onions in there for the health conscious and a mess of cheese and sour cream to make it taste good.  This recipe is good for a get together cause it feeds about 12.  If you don't need that much just cut it in half.  Good luck and Good Eatin!!!

Ingredients

• 4 pounds yellow squash, sliced
• 4 tablespoons butter or margarine, divided
• 1 large sweet onion, finely chopped 
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup (4 ounces) shredded Cheddar cheese 
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 (8-ounce) container sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten 
• 1/4 teaspoon garlic salt

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.

Bake at 350° for 35 to 40 minutes or until set.

source: http://www.myrecipes.com

New 5 Year Warranty

At Brute Outdoors we take pride in the fact that we offer our customers the very best coolers on the market. We build every Brute Box ice chest to withstand years of punishment in even the most demanding environments. Our new generation of Brute Box surpasses the previous generation models with improvements in durability, ice retention, fit and finish, and now an improved warranty. We decided the new cooler generation deserves a better warranty and that's why every made in USA Brute Box now comes with a full 5-year warranty against manufacturer defects from the date of purchase. Unlike the competition, our warranty covers parts that are most likely to wear out including latches, handles, rubber feet and drain plugs. Should you every need a replacement part just call us at 855-BRUTE55 and we will ship you a new one free of charge. If you're in the market for a new hunting ice chest or marine cooler, rest assured that we have a warranty that will protect your investment. Our goal is to not only provide you the best ice chest you'll ever own but the best customer service you've ever had.

Egg-Stuffed Baked Potatoes

I was skeptical when my buddy first told me about Egg-Stuffed Baked Potatoes but it only took one bite to make me a believer.  The best part is it works for breakfast lunch or dinner.  Think of it like hash browns and eggs all in one portioned edible container. Now be a good Brute and give them a try, you won't be disappointed.

Ingredients:

• baked potatoes, slightly cooled
• melted butter
• kosher salt and black pepper
• shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
• eggs
• additional fillings of your choice: sauteed vegetables, bacon or ham, etc.

Instructions:
Preheat oven to 350 degrees.

Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato for another use.

Brush inside of each potato with melted butter and sprinkle with a little salt and pepper. Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) Fill each potato about 3/4 full. Crack one egg into each potato. Sprinkle with a little more salt and pepper. Top with additional cheese and toppings if desired.

Place potatoes on a baking sheet and cook for about 20 minutes. Egg whites should be set and yolks soft.

Source: www.ourbestbites.com

Come And Take It

Texas is more then a State, its a state of mind.  We have a unique and rich history that gives Texans an unrivalled sense of pride.  At Brute Outdoors we celebrate this pride with our Gonzales Flag edition lid graphics.  The Gonzales Flag represents the beginning of the Texas Revolution and embodies the spirit of Texas individualism.

In late September, 1835, Colonel Ugartechea, the commander of the Mexican garrison at San Antonio, sent a few men to Gonzales to recover a cannon that had been loaned to the town to fight off occasional Indian attacks. The citizens of Gonzales realized that the intent of the move was to disarm possible rebels, and so the request was denied.

Ugartechea then sent dragoons under Captain Francisco Castaneda to demand the cannon unconditionally. As word of the conflict spread, the Texan force grew to over 200 armed men and the town was fortified. The cannon was mounted on a wagon, and blacksmiths hammered iron scrap and chains into the cannonballs.

Two ladies of the town, Cynthia Burns and Evaline DeWitt, painted a flag on cotton cloth, depicting the cannon, the lone star of Texas and a clear challenge to the enemy.

The Mexican troops moved north to ford the river and approach Gonzales. The Texans decided that they had to attack before Mexican reinforcements arrived. They crossed the river at dusk, formed their battle lines at night and surprised the Mexicans at dawn on October 2nd.

The battle that followed was brief; when the Texans opened fire, the Mexicans withdrew, abandoning their supplies. Stephen F. Austin joined the army as commander on October 10th, and the other Texans, under the command of James Collingsworth, took the Goliad the next day. On October 12th, the march on San Antonio began.

source: http://www.galleryoftherepublic.com

Dealer Spotlight: Cinnamon Creek Ranch

Brute Outdoors is proud to announce Cinnamon Creek Ranch in Roanoke, TX as our Dealer Spotlight of the week! Whether you are a bow hunter or target archer, Cinnamon Creek is a premier archery facility with indoor/outdoor ranges and pro-shop to satisfy even the most demanding clients.

Their staff is not only passionate about archery, they live it. The technicians at Cinnamon Creek boast over 150 years of combined archery experience and are the most knowledgeable you will find anywhere in the business.

In addition to Brute Boxes their pro-shop stocks over 300 bows along with arrows, sights, rests, apparel and any other accessory you would need for the great sport of archery. Open 7 days a week from 9am to 9pm.

Cinnamon Creek Ranch

13794 Old Denton Rd.

Roanoke, TX. 76262

(817) 439-8998

Pan-fried Smashed Potatoes

At the request of my sister, I though I would share with you one my favourite recipes.  Pan-Fried Smashed Potatoes are a simple side dish that leave my mouth watering just thinking about them.  Give them a try and I guarantee you wont be disappointed.



Ingredients:
1 lb Small Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
Thyme
Parmesan Cheese

Place whole potatoes in a pot big enough to completely cover them in water then add a table spoon of salt.  Bring to a boil and let them cook for about 10-15 minutes to where they are almost tender. Drain and set them to the side to let them cool for a bit.

Take a large heavy skillet, I prefer cast iron, and coat the bottom with olive oil and heat over medium heat until it simmers.  Then place the potatoes one by one into the skillet and then flatten them down to about 3/4" thick with a potato smasher.  Drizzle the top of the smashed potatoes with some more olive oil and season with salt, pepper, and thyme.

Reduce the heat to medium low and let them cook for about 20 minutes, flipping once half way through, until they are golden brown. Sprinkle on the parmesan with about 5 minutes left to let the cheese melt down on top.   

Dealer Spotlight: Davis Feed in Certerville

 Brute Outdoors is proud to announce Davis Feed in Centerville, TX as our Dealer Spotlight of the week! Davis Feed has proudly served Leon and surrounding counties since 1985.  They provide a friendly and knowledgeable staff is more than capable to satisfy all your agricultural and outdoor needs.  In addition to our full like of Brute Box Coolers they can provide you will a whole host of other products including purina feed, hunting supplies, deer feeders, blinds, attractants, bulk and sack fertilizer, grass seed, farm and ranch supplies, culverts, gates, panels, fencing materials, home and garden supplies, tack, sell hunting and fishing licenses.

Address:  825 Highway 7 East. Centerville, TX 75833
Facebook page: www.facebook.com/davisfeedcenterville
Twitter: @Davisfeed

Luke Clayton Loves His Brute Box

Texas outdoors writer/radio broadcaster Luke Clayton just pulled these venison hams out of his Brute Box after six days of curing.  Luke has this to say about Brute Coolers.

"After more than fifty years of living a very active life in the outdoors, I've used all kinds of coolers to keep my fish and game fresh.  Hands down, I've never owned a coolerthat comes anywhere close to my 75 quart Brute Box.  I'm 100% convinced had these coolers been around fifty years ago, I'd still be using the first one I purchased." 

For more on Luke and his radio program visit www.catfishradio.com

Super Bowl Snack

With Super Bowl XLVII only a few weeks away its time to start making plans.  If you plan on hosting a watching party of your own you are gonna need a few things.  While a Brute Box full of your favorite beer is the most important ingredient for a successful party,  snacks run a close second.  If you're like me and enjoy a little spice in your life then these bacon wrapped jalapenos will do the trick.

INGREDIENTS:
20 whole, fresh jalapeños
2 8-oz blocks of cream cheese, softened at room temperature
1 to 2 pounds of bacon

DIRECTIONS:
1. Preheat oven to 375 degrees F. Place a wire rack on a baking sheet and set aside.
2. Cut the jalapenos in half, lengthwise. Remove the seeds and membranes. Stuff each jalapeno half with cream cheese. Wrap each jalapeno half with bacon. Secure with a toothpick.
3. Bake in the preheated oven for 20 to 25 minutes. If after 20 minutes the bacon doesn't look brown enough, turn on the broiler for a couple of minutes to finish. Just keep a close eye so they don't burn! Serve immediately or at room temperature.

Source: www.browneyedbaker.com

Hi-dilly-ho, Neighborinos!

Movember has come and gone but I made the decision to keep rocking the mustache.  This is the first time I've ever gone past a few days of stubble and I didn't feel like parting with my new found friend.  It hasn't been a decision that has gone over well in our household though.  Contrary to my wife's opinion, I feel the stache enhances my ruggedly handsome features and takes my badassedness to Chuck Norris levels .  I'll also have you know that I've received numerous complements, mostly from my grandmothers, but they still count.  I've been told I look like everyone from Magnum PI to Ron Jeremy but it wasn't until the other day that received my favorite comparison to date from my sister Emily. I'll let you decide for yourself how accurate she was.

  

Custom Lid Graphics

Make your Brute Box look even better with one of our custom lid graphics. Just like all our products these heavy duty vinyl graphics are made Brute Tough to withstand any environment you throw at it. Installation is quick and easy by following the steps provided in our how to video.

Visit our Gear section to see all the size and pattern options available. We are also happy to accommodate custom orders that include logos of your organization or corporation. For more info email us at bruteoutdoors@gmail.com