Review – Hudson’s Canadian Tap House (Downtown)

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My boyfriend and I decided to check out Hudson’s Downtown for dinner tonight. I hadn’t been there since the renovations this summer, and usually enjoy the food. Unfortunately, not tonight.

Our server started out okay, but once the appy made it out, things went downhill. We ordered the steak bites, because we enjoyed them so much at the Taste of Edmonton. But the accompanying sauce was NOT the same (though not unenjoyable). The steak bites were blah tasting and luke warm at best. Drowning in oil and red onion. We also had to track down the cutlery.

Our mains came, and they were mediocre as well. My boyfriend ordered the Montreal Smoked Meat and needless to say it looked nothing like what they show on the website. There was hardly any meat on the sandwich, the bread was soggy and the pickle spears came from the bottom of the jar. The fries were good, but not very hot.

I ordered chicken tenders tossed in hot sauce with a side of sour cream and a ceaser salad, easy dressing. The chicken tenders weren’t very saucy, and they were luke warm also.

Now you’re probably thinking to yourself, “Why didn’t you complain to the waitress?” I would have loved to, except we could hardly track her down.

I asked for refills on my diet coke and my water, and after awhile, was given a coke. No water. My boyfriend never got a refill, even though his glass was 3/4 empty.

We got our bill and saw we were charged an extra $25 for something we never ordered. Of course our waitress was out of sight, so we needed to ask someone else to fix it. We eventually got the fixed bill and proceeded to wait our turn to pay. Very unfortunate, and I won’t be back. If I need a Hudson’s-fix, I will drive all the way to South Edmonton Common. I’m giving Hudson’s Canadian Tap House (Downtown) 1 out of 5

Hudsons (Downtown) Canadian Tap House on Urbanspoon

Hot & Healthy Roast Beef Sandwich

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Broiled roast beef sandwich w/extra old cheese, mayo, horseradish & green peppers #healthyliving #lunch

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I’m sure I’m not the original creator of such a sandwich, but I felt I had to share it anyway because it was DELICIOUS. The only change I would make next time is the choice of bun. I prefer crusty french rolls and all Save On Foods had today were fresh baked hotdog buns. Give this a try! It was quick and healthy! And with the ingredients I used, it worked out to approximately 363 calories!

What You’ll Need

  • roast beef deli meat (I used the Kirkland brand from Costco and used 1 serving or 3 slices)
  • crusty roll or bun
  • 1/2 tbsp mayo
  • 1/2 tsp prepared horseradish
  • 6 thin slices of green pepper
  • 1 oz (30g) tangy cheese shredded (I used Great Value brand from Walmart and used 1 serving of Extra Old)

How To Put It Together

Slice open bun/roll. Spread mayo and horseradish on inside. Top with roast beef and green peppers, adding the cheese at the end. Broil until cheese is bubbly and brown. I broiled mine on medium heat for 5 minutes and it was perfect! I think this would be a great appetizer. You could slice each sandwich into thirds and stick in a toothpick with a pickle!

Guacamole

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Not sure what it is this summer, but I’ve been on a guac kick like you wouldn’t believe! I never buy store made guacamole, because it just doesn’t taste as good as mine. I like mine simple, with a bit of kick. I find the trick is finding the right avocados for the job. I like to use them when they’re soft enough to scoop and easily mash with a fork, but still firm enough you can cut the avocado in half without it falling into a pile of mush.
What You’ll Need

  • 2 medium sized avocados
  • 1 tbsp Hellmann’s 1/2 the Fat Mayo
  • 1 clove of minced garlic
  • 2 tbsp M & M Meat Shops Sweet Thai Chili Sauce
  • dash of lemon or lime juice

How To Put It Together

Slice your avocados in half. Run a knife vertically through the inside of the avocado, being careful not to poke all the way through. Make horizontal cuts the same way.
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I find it makes it easier to mash the avocado later, since it’s already “cubed”.
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Scoop the avocado into a bowl. Add the other ingredients. Mash together with a fork until you’ve reached your desired consistency. Add more garlic, less mayo, more chili sauce….whatever you want to get it taste “just right”.
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I like to serve mine with taco chips. Sure, veggies and pretzels are also fine and probably healthier options, but I LOVE this guac with Hint of Lime chips. SO GOOD.

 

 

Blueberry Muffins from Chatelaine Magazine

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I grabbed this recipe from the May 2012 issue of Chatelaine. I have to say, they turned out NOTHING like the picture,and you can’t really taste the orange…however they’re quite moist and very tasty!

What You’ll Need

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp orange zest
  • 2 cups fresh or frozen blueberries
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/2 cup brown sugar
  • 6 tbsp canola oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla

How To Put It Together

They said to put the oven rack in the top third of the oven. I just left it in the middle. Preheat your oven to 400F. Put paper liners in your muffin tins
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Combine the first 7 ingredients in a large bowl.Toss blueberries in the flour. This helps prevent them from sinking to the bottom of your muffin. In another bowl, combine the rest of the ingredients. If it looks a little lumpy, that’s okay – you don’t want to over mix.
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Add your wet ingredients into your dry ingredients. Mix well, but again, don’t over mix. Fill your muffin cups to the top. The recipe in Chatelaine said it made 18 muffins, but I found it made 16. They said to bake for 12-14 minutes, however in my oven it was more like 20.

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Spicy Scrambled Eggs

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A different twist on normal scrambled eggs. I would have supplied a photo, but frankly, when I make scrambled eggs they taste better than they look.

What You’ll Need

  • 1 tsp margarine
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup mushrooms, sliced
  • 1/2 cup bell peppers, chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 large eggs
  • splash of milk
  • Frank’s Red Hot (to your liking)
  • 1 wedge light laughing cow cheese
  • 1 tsp grated Parmesan cheese

How To Put It Together

Add your margarine to a non-stick pan. Add mushrooms and sautee until cooked down. Add peppers and seasoning. Once it’s cooked down, add eggs in a bowl and whisk. Add a splash of milk and as much Frank’s Red Hot as you like. Your eggs will turn a pretty pink colour! Whisk together then add to the pan. Stir eggs around til cooked. When almost done, break up the wedge of cheese over the eggs and mix in. Serve with a sprinkle of grated parmesan cheese.

Moroccan Beef Stew

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Man, I love a good stew. Awhile ago, I discovered this recipe on Epicurious.com, and I fell in LOVE with it. I’ve made some tweaks to it, because I think olives are gross, and I don’t think you need a lot of oil. I also add a lot of beef for a nice, hearty stew. Typically, I think stew is usually considered a dish best served during the winter months when we’re trying to stay warm and hibernate. This works great if you want to do that, but it’s also light enough you can enjoy it during the warm months too. And because you’re not putting it in the oven, you won’t heat up your entire home! Feel free to customize the amounts below to your own needs!

Ingredients

  • 13oz cubed stew beef, weighed raw
  • Cooking Spray
  • 1 tbsp Extra Virgin Olive Oil
  • 1 can of Primo chick peas, rinsed & drained
  • 1 cup chopped onion
  • 1 cup cubed carrot
  • 4 cloves of garlic, finely minced
  • 1 cup chopped cilantro
  • 4 tbsp ground cumin
  • 3 tbsp ground cinnamon
  • 2 tbsp paprika
  • 2 tbsp lemon peel, finely chopped
  • 3/4 cup golden, seedless raisins
  • 2 1/2 cups Low Sodium or Sodium Free Beef Broth

How to Put It Together

Chop all your ingredients in advance, it’ll save you rushing around. Turn crock pot on low. Spray a non-stick frying pan with cooking spray. Turn on med-high. In small batches, add beef to pan, browning all sides without cooking the meat through. Move browned beef to crock pot.

Once all the beef is in the crock pot, turn frying pan down to medium. Add your extra virgin olive oil. Add carrots, onion and garlic. Cook until vegetables are al dente. If you cook too long , they’ll get mushy in the crockpot.

Add chickpeas. Stir. Add spices, and stir until evenly covered.

Add frying pan ingredients into crock pot. Add cilantro, lemon peel, raisins, and beef broth. Stir until well mixed. Keep at low for 6-8 hours, stirring occasionally, and adding extra spices to taste.

Nutritionals

This recipe yields approximately 6 servings. 382 cal, 12g fat, 686mg sodium, 21g protein, 12g fibre & 15g calcium

Jen’s Surprise-less Dip

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I never knew I really liked this kind of dip, because usually it’s made with imitation crab meat or pollock or something else that’s fishy that I don’t like. So that’s the “surprise” part. And usually I like surprises…but not in this case. My best friend’s recipe is super tasty and definitely fishless. A tip to making this is to make in a dish or pan with sides. It makes scooping easier. Also, grab scoop-style chips…for the same reason.

What You’ll Need

  • 1 brick of light cream cheese, softened
  • 1/4 cup light mayo
  • 1/2 cup fat free sour cream
  • 1 x 250mL jar of seafood sauce
  • Light shredded cheese
  • 1 green onion, chopped
  • chopped bell peppers
  • A pan, dish with sides – trust me, makes scooping easier
  • Tostitos Scoops

How To Put It Together

Combine cream cheese, mayo and sour cream until completely blended. There shouldn’t be any clumps or lumps of cream cheese left. Spread it evenly along the bottom of pan. Then add a healthy¬†layer of seafood sauce. You might not use the whole thing and that’s okay! Next, sprinkle the shredded cheese on top to your liking. If you like it cheesy, go nuts, if you just want a taste, that’s fine too. Add a good sprinkle of chopped bell pepper and onion. Now scoop and try not to finish the whole pan to yourself.

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