1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar




Behind the scenes of our City in Disney special

For the first time ever, we took Cityline to Walt Disney World in Florida and filmed a special show at the Magic Kingdom, which aired on City on Tuesday, April 23! To help capture all of the Disney magic, we brought some of your favourite guest experts along, including Lisa Rogers, Karen Sealy, Mairlyn Smith, Derek Selby, Bill Rowley, Leigh-Ann Allaire Perrault, Brian Gluckstein, and Sandra Pittana.

Want a behind-the-scenes look at all of the fun? Browse through our photo gallery below:

Kirk Brierley, Derek Selby, and director Candy Signorini are on their way!

Kirk Brierley, Derek Selby, and director Candy Signorini are on their way!

Karen Sealy and unit production manager Louise Norris on the bus to Disney

Karen Sealy and unit production manager Louise Norris on the bus to Disney

Derek Selby with Tracy's son Sidney

Derek Selby with Tracy's son Sidney

Bill Rowley and Karen Sealy

Bill Rowley and Karen Sealy

Cute family photo

Cute family photo

Frank Ferragine and Lisa Rogers

Frank Ferragine and Lisa Rogers

Cinderella's Castle

Cinderella's Castle

Gorgeous fireworks

Gorgeous fireworks

More fireworks

More fireworks

Our guest experts are ready to go!

Our guest experts are ready to go!

Rehearsal time

Rehearsal time

Cinderella's Castle lit up at night

Cinderella's Castle lit up at night

Filming in the dark

Filming in the dark

Tracy and BT Calgary's Jill Belland

Tracy and BT Calgary's Jill Belland

Tracy and the princesses

Tracy and the princesses

Filming the show

Filming the show

Tracy and Cinderella

Tracy and Cinderella

Tracy and her new best friends

Tracy and her new best friends

Our little princesses-to-be

Our little princesses-to-be

Goofy!

Goofy!

Tracy's daughter Eva

Tracy's daughter Eva

Looking royal

Looking royal

Having a snack!

Having a snack!

Mairlyn Smith with Jordan Schwartz, Rogers' VP in-house productions

Mairlyn Smith with Jordan Schwartz, Rogers' VP in-house productions

Our audience

Our audience

What to wear at Disney fashion show

What to wear at Disney fashion show

A princess makeover

A princess makeover

Our guest experts ham it up on stage

Our guest experts ham it up on stage

It's all about the ears!

It's all about the ears!

Daisy and Eva have a showdown

Daisy and Eva have a showdown

Karen Sealy, Bill Rowley, and Lisa Rogers

Karen Sealy, Bill Rowley, and Lisa Rogers

Mairlyn Smith and Derek Selby

Mairlyn Smith and Derek Selby

Some of the Cityline City in Disney team

Some of the Cityline City in Disney team

The Cityline City in Disney crew celebrates a job well done!

The Cityline City in Disney crew celebrates a job well done!

If you missed the show (or you just want to watch it all again!), you can stream the entire episode here.

And for your own chance to create once-in-a-lifetime memories at Walt Disney World, don’t forget to enter our Magical Journey contest for a chance to win a 5-night trip for 4 to the Walt Disney World Resort with WestJet Vacations!

Nailing it: DIY nail & yarn art

This easy DIY art project adds great impact and fun to your decor.

Nail & Yarn Art

Materials & Tools:

  • MDF board, cut to size, ½” or ¾” thick (plywood can also be used for a more rustic look)
  • Pencil
  • Nails (1.5” or 1”)
  • Hammer
  • Primer, paint & painting tools (spray paint works best)
  • Yarn
  • Scissors

Instructions:

  1. Draw desired design on board.
  2. Use hammer to nail nails into board along the design. The nails should be nailed to the same depth/height above the board, and placed approximately ½” to 1” apart from one another.
  3. Prime and paint the board with nails.
  4. Tie yarn to one nail and wrap around the nails to highlight the design.
  5. Tie the end of the yarn to the nail and tuck under the woven yarn.
  6. Optional: Use different sized nails to create a high and low design.
  7. Optional: Paint a picture or design onto the board before wrapping the yarn.
  8. Optional: Using a hot glue gun, place a dab of hot glue onto the loose ends of yarn and glue under the woven yarn.

Approximate cost: $15- $25

Courtesy Antonio Bellusci

www.antoniobellusci.com

@abellusci

Mediterranean chicken with rice and asparagus

This meal looks and tastes gourmet, but it’s so easy for you to put together for a weekday dinner.

Mediterranean chicken with rice and asparagus

Prep time: 15 minutes / Total time: 40 minutes

Ingredients:

  • 1 whole pre-cooked roaster chicken  (2 lbs or 900 g – assumes 1 lb or 450 g of actual meat)
  • 1 large plastic resealable bag
  • 1/2 cup raisins
  • 1/3 cup green pimento olives, sliced (or any sliced, pitted olive of choice)
  • 1/4 cup balsamic vinegar
  • 1 tbsp parsley, dried
  • 1 tbsp oregano
  • 1/4 tsp fresh ground pepper
  • 2 tbsp brown sugar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh garlic (from a jar – or 3 cloves, minced)
  • 1 1/2 cups basmati rice
  • paper towel
  • 20 asparagus spears (1 lb or 450 g)
  • butter (optional)

Method:

  1. The night before: Quarter chicken into two white sections (wing and breast) and two dark sections (drumstick and thigh). Place chicken into a large plastic, resealable bag. Sprinkle chicken with raisins and olives.
  2. Whisk together the following in a measuring cup: balsamic vinegar, parsley, oregano, pepper, brown sugar, olive oil and garlic. Stir until well mixed. Pour mixture over chicken in bag. Close bag tightly and let rest in bowl. Refrigerate overnight. Flip the bag every once in a while.
  3. When you arrive home: Preheat oven to 350ºF. Place chicken with marinade, skin side up, in a large oven-safe lasagna or cake pan. Place in preheated oven. Set timer for 20 minutes or until heated through.
  4. Combine rice and water in a large microwave-safe pot with lid. Microwave at high for 8 minutes, then medium for 8 minutes. Place a paper towel under the rice pot in case of spillage.
  5. Snap off bottom nodes of asparagus and discard. Rinse in colander or steamer basket. Place a small amount of water in the bottom of a stove-top pot, let stand.
  6. Bring water to full boil with asparagus in the basket above. Cover and set timer for 4 minutes, or microwave for the same amount of time.

Serves 4-6 

Courtesy Sandi Richard

http://www.cookingfortherushed.com

@sandi_richard

 

Chive pancakes with barbecued pork and coleslaw

This savoury pancake is great for lunch or dinner, and since it’s packed full of vegetables, it’s a complete meal, too!

Chive pancakes with barbecued pork and coleslaw

Ingredients:

  • 1 cup flour
  • 1 egg
  • ¾ cup water
  • 2 bunches chives, cut into 2-3 inch lengths
  • 1 bunch Chinese chives, cut into 2-3 inch lengths
  • 12 oz barbecued pork, finely shredded
  • 1 cup zucchini, julienned
  • 1 tsp salt
  • 2 tbsp vegetable oil

Method:

  1. Mix flour, eggs, water and salt together and let sit for about 10 minutes.
  2. Add the chives, zucchini and pork and mix well. The batter should be a little bit runnier than pancake batter.
  3. Preheat a non-stick 12” fry pan (or two smaller pans) over medium heat and add vegetable oil.
  4. Pour batter into pan and spread to a thin layer; this amount should give you about 1 large pancake. Cook for 3-4 minutes until set and golden brown on bottom.Turn over using a spatula, plate or flip it if you are able; cook the other side until golden and serve immediately.

Courtesy Massimo Capra

www.mistura.ca

@chefmassimo

Tracy and our guest experts learn to dance with Louis Van Amstel

Tracy and our guest experts love to have fun in the Cityline studio, but last week we gave them the chance to have a booty-shakin’ good time off the set, too! Celebrity choreographer Louis Van Amstel was in town to promote his new workout DVDs, LaBlast, and we caught up with him at a Toronto dance studio while he taught some hot moves to Tracy, Leigh-Ann Allaire Perrault, Mairlyn Smith, Shoana Jensen, and Shai DeLuca-Tamasi. Want a sneak peek of how they did? Check out our behind-the-scenes video and photo gallery below!

 

Want to see their full dance lesson with Louis? Tune in to Cityline on Monday, April 22 at 9am!

Leigh-Ann is ready to shake it!

Leigh-Ann is ready to shake it!

Strike a pose!

Strike a pose!

Let's get dancing!

Let's get dancing!

Tracy joins in on the fun

Tracy joins in on the fun

Tracy's ready to get down!

Tracy's ready to get down!

Ready to move

Ready to move

Start with clapping

Start with clapping

Learning from Louis

Learning from Louis

Following the leader

Following the leader

Grooving

Grooving

To the left!

To the left!

To the right!

To the right!

Arms up!

Arms up!

Shake and twist!

Shake and twist!

Lesson time

Lesson time

Pair up!

Pair up!

Couples dancing

Couples dancing

Shoana & Mairlyn

Shoana & Mairlyn

Hands on your hips

Hands on your hips

Having fun!

Having fun!

Bump it!

Bump it!

Interviewing Louis

Interviewing Louis

The gang with Louis

The gang with Louis

Pistachio maple popcorn cones

This fun twist on the classic Rice Krispie square is made extra-delicious by the addition of maple syrup.

Pistachio maple popcorn cones

Ingredients:

  • 1 cup unsalted butter
  • 1 ½ cups toasted pistachios
  • 1 bag marshmallows
  • 1 cup maple syrup
  • 16 cups popcorn
  • 12 ice cream cones

Method:

  1. Simmer maple syrup and butter in large sauce pan. Add marshmallows and stir until melted.
  2. Let cool slightly and add pistachios and popcorn. Stir and coat evenly.
  3. Using butter-basted hands, pack the mixture into balls and top on ice cream cones.

Serves 12

Tip: To make the cones stand up freely, cut holes into a medium-sized box. Decorate accordingly. 

Gluten-free: To make this recipe gluten-free, either serve the popcorn balls on their own, or seek out a gluten-free ice cream cone!

Courtesy Randy Feltis

@farmhousebarrie

Seared chicken supreme with ginger slaw and barley risotto

This delicious spring-inspired chicken dish is a perfect recipe for impressing dinner guests.

Seared chicken supreme with ginger slaw and barley risotto

Ingredients:

  • 4 chicken supreme (chicken breast with wing tip attached)
  • 12 radishes
  • 6 baby cucumbers
  • 2 carrots
  • 1 cup sunflower sprouts
  • 1 cup pea sprouts
  • 1 chunk fresh ginger
  • 1 lime, zest and juice
  • 1 cup barley
  • 2 cups chicken stock
  • ½ cup white wine
  • ½ cup yogurt
  • Salt and pepper, to taste
  • Olive oil, to taste

Method:

Chicken

  1. In a hot pan, sear seasoned chicken flesh side down. Once golden brown, flip and roast 400F for 8 minutes.
  2. Remove from the oven and allow to rest.

Slaw

  1. Slice radish, cucumber and carrots as thin as possible.
  2. Place in medium-sized bowl with sprouts. Finely grate fresh ginger to taste, and add to bowl.
  3. Add lime juice, zest and olive oil to taste. Do not over dress, season with salt and pepper. Allow to rest.

Risotto

  1. In a medium-sized pot, toast barley in olive oil and deglaze with white wine.
  2. Then add chicken stock. Allow to simmer for 14 minutes.
  3. Finish with yogurt, salt and pepper.
  4. Place a small amount of barley in middle of plate, rest chicken off to the side, and then top with slaw.

Serves 4

Courtesy Randy Feltis

www.eatmypie.ca

@piewoodpizza

12-minute beef stew

Randy Feltis makes a hearty beef stew and infuses it with fresh spring flavours, which you can be eating in less than 15 minutes.

12-minute beef stew

Ingredients:

  • 1lb beef tenderloin, cubed
  • 4 heirloom carrots, sliced on a bias
  • 8 fingerling potatoes, sliced
  • 18 pearl onions, peeled
  • ½ cup frozen corn
  • ½ cup frozen peas
  • ½ cup sour cream
  • 2 spring onions
  • 3 cups chicken stock*
  • ½ cup white wine
  • Olive oil, to taste
  • Salt and pepper, to taste
  • Zest and juice of one lime
Method:
  1. In a large hot pot, add olive oil and sear seasoned beef. Once caramelized, remove from pot.
  2. Add veggies and potatoes, sweat down the veggies.
  3. Deglaze with the white wine, and top with chicken stock. Allow to simmer for 8 minutes.
  4. Add beef, zest and juice of lime, and season.
  5. Ladle stew into bowl and garnish with chopped spring onion and sour cream.

Serves 4

*Be sure to use gluten-free chicken stock if you want to make this recipe gluten-free!

Courtesy Randy Feltis

www.eatmypie.ca

@piewoodpizza

Instant Makeover: A small condo office space

When Yanic walked into Walter’s small office, he couldn’t believe that he needed to redesign it so that two people could work in it! Take a look at how Yanic transformed this space from cramped to functional:

Are you interested in having Yanic give your place an “Instant Makeover?” If you live in the GTA, tell us which room in your home needs a change and why — send your email, including what city or town you live in and photos of your space, to helpmyhome@cityline.ca, and specify “Instant Makeover” in the subject line.

Dulce de Leche cake balls

If you like caramel and burnt sugar flavors, this recipe will tickle your taste buds. Dulce de leche is sweetened condensed milk that has been cooked down until the sugar has caramelized, yielding a thick, sticky, caramel-flavored milk with a creamy, spreadable texture. While it can be made at home, it can also be purchased. I use Nestlé brand, which can often be found in the Spanish foods section in the supermarket. The dulce de leche is combined with yellow cake, dipped in milk chocolate, and drizzled with caramel, and the result will appeal to kids and adults alike.

Dulce de Leche cake balls 

Makes about 56 golf ball–size balls

Ingredients:

  • 1 batch Yellow Buttermilk Cake (see below), baked, cooled, and crumbled
  • 1 (13.4-ounce) can dulce de leche
  • 1 3/4 pounds milk chocolate, such as Callebaut or Valrhona Jivara, finely chopped
  • 5 ounces caramel, such as Nestlé (see the Note)
  • 56 miniature fluted paper cups (optional)

Directions:

1. Combine the cake with ¾ cup of the dulce de leche. Test by compressing and tasting, and add more dulce de leche only if needed for flavor and moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Refrigerate briefly until the chocolate is set.

3. Melt the caramel in the microwave until fluid, watching carefully so that it doesn’t boil. Use a fork to drizzle caramel zigzags on top of each ball. Refrigerate again until the caramel is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.

Note: Block caramel, especially Nestlé brand, is available from several baking supply sources and has a far superior taste to the smaller individual caramels that you might find at the supermarket. It is well worth seeking out.

Yellow Buttermilk Cake

This is a buttery yellow cake, perfect for cake balls that need a fairly neutral flavor background. It works well combined with everything from jam to liqueur to ganache and various frostings.

Makes one 9 x 13-inch base cake (about 12 cups crumbs)

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 5 large eggs, at room temperature
  • 1 1/4 cups low-fat buttermilk

Directions:

1. Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat the inside of a 9 x 13-inch rectangular pan with nonstick cooking spray; set aside.

2. Whisk together the flour, baking powder, and salt in a medium bowl to aerate and combine; set aside.

3. In a larger bowl with an electric mixer on medium-high speed, beat the butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

4. Beat in the eggs one at a time scraping down after each addition and allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternating with the buttermilk. Begin and end with the flour mixture and beat briefly until smooth. Pour the batter into the prepared pan.

5. Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. Let cool completely in the pan on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.

Photo © 2012 by Sabra Krock Photography; Recipe © 2012 by Dede Wilson and used by permission of The Harvard Common Press.

Leigh-Ann’s Dinner Dilemma: Hey ma, look at me cook!

My first week of meal planning is quickly drawing to a close (…otherwise known as my valiant attempt to learn how to cook), and I have to say, that Shoana Jensen sure knows what the heck she’s doing when it comes to her binder organizing system! For the first time EVER, I actually gave some advance consideration to what I was going to cook in the coming week. And better yet, my kidlets helped me pick out the recipes for our weekly “menu” which I hoped would increase the likelihood of them eating what I made.

Well, there were many “hits”, and a few minor “misses”, but bottom line…I COOKED! I can’t tell you how easy…dare I say enjoyable…it has been to flip through my “Shoana Binder” (that’s what my boys now affectionately call it) and pull meal ideas from a collection of recipes that are simple, quick, and kid friendly. Now that is a trifecta of cooking fantastic-ness! I even attempted one of Shoana’s fave recipes that she included in the binder to kick start my culinary adventure: Penne with shrimp, feta, and spring veggies.

Since I shared last week that I don’t really own any cookbooks, I decided to set out on a quest for more recipes. First stop on my search…Pinterest! I’m a serial pinner, and ironically, I have a board called “Mmmmmm”…which one might think is dedicated to great recipes, but the reality is, I had gotten into the habit of pinning “pretty food” with little interest in how the meal was actually created. But that has since changed! This past week I started a new board called “Look at me Cook” where I have been swiftly collecting some fab recipes that are not just pretty, but also pretty easy to create.

I also stumbled upon a great collection of free recipe cards this week at the grocery store of all places. (Duh, the place where all the FOOD is!). I had never noticed them there before hiding on a turn-style in the seafood section, so I snagged a choice few, and have also added them into my meal planning binder. On the menu this week…Salmon Cakes! I’ll be sure to keep you posted on how they turn out!

Where do you find fab recipes? Care to share your fave?

Happy meal planning!

Making healthy food choices as a family

If you want your kids to start eating healthier foods, you have to lead by example! Chatelaine‘s health editor Laurie Jennings shared her top tips for incorporating more nutrients into your daily menus.

  • Line your dish with extra greens: Whether it’s your take-to-work rice dish lunch or your pasta at home for dinner, Laurie suggested lining the bottom of the plate (or plastic container) with fresh greens like spinach, kale or arugula. The hot main dish will warm up the greens so that they’re more palatable yet not overcooked and wilted.
  • Serve raw veggies with a healthy dip: Recent studies show that kids will eat up to 80% more raw vegetables if they can dunk them in a yummy dip. Laurie warned us to be smart about which dips to serve, recommending low-fat options like hummus, homemade guacamole or Tzatziki.
  • Bulk up meatballs with fibre: Fibre helps you feel full longer and eliminate cravings. Laurie suggested adding fibre-packed bulgur to your usual meatball recipe for an added nutrient boost.
  • Theme your dinner menu: From Mexican to Japanese to Indian, themed dinner nights allow you to introduce different foods into your family’s repertoire, and a different variety of nutrients, too! With a Mexican meal, for example, you’ll enjoy the healthy fats of an avocado and the whole grains of a whole wheat tortilla. But when it comes to the beans, make sure you choose black beans over refried beans, Laurie advised, because of the high amount of sodium in the refried beans.
  • Make a vegetarian “meat” sauce: A pasta sauce made out of pureed mushrooms, zucchini and spinach will end up just as hearty as a meat sauce, and it’s a great way to sneak in some extra vegetables to a meal.
  • Dress up fruit for dessert: No matter what the season, fruit is always a delicious sweet treat at dinner – just use frozen fruit in the winter! By serving your fruit in a fun glass with Greek yogurt, slivered almonds, coconut and a drizzle of honey, your healthy dessert quickly becomes a fancy sweet treat!

How do you make sure you and your kids eat a variety of healthy foods? What are your favourite “sneak in the veggies” tricks? Sound off in the comments below!

Take a tour of the new and improved Chatelaine test kitchen

Wonder how those triple-tested Chatelaine recipes get created?

It all happens in the Chatelaine Test Kitchen, which recently received a sleek new refresh!

Chatelaine editor in chief Jane Francisco and food editor Claire Tansey gave us a tour — watch the video below to see.

‘Look 10 years younger’ snack mix!

Looking for a quick grab-and-go filling snack? Grab a handful of this “clean” mix below and enjoy!

‘Look 10 years younger’ snack mix

Ingredients:

½ cup almonds
½ cup raisins
½ cup of cup sunflower seeds
¼ cup of walnuts
½ cup of dried organic apples
½ cup of mini dark chocolate chips
½ cup of Nature’s Path Oaty Bites

Mix together and enjoy!

Makes 8 servings

1 serving = 1 handful

Calories 150, Fat 8g, Carbohydrates 17g, Protein 4 g, Fiber 2 g

Easy options for meals on the challenge

Looking to switch things up after a week on the challenge? Here, Dr. Joey Shulman provides a list of options for your breakfasts, lunches, dinners and snacks.

 

Breakfast

  • Toast with natural peanut butter
  • Protein smoothie
  • Scrambled eggs (or egg substitute) with cheese
  • A poached egg on whole grain bread
  • Yogurt with fruit and nuts
  • Protein powder mixed into slow-cooking oatmeal

 

Snacks

  • Yogurt
  • Apple, applesauce, peach, pear, plum, berries
  • Hummus (chickpea dip) with carrots (2 tbsp. of hummus maximum)
  • Protein smoothie
  • 1 ounce of low-fat cheese with carrots and celery
  • 10 nuts (almonds or walnuts) or 1/2 handful of pumpkin or sunflower seeds

 

Lunch

  • Turkey slices with veggies and cheese in a sandwich or wrap
  • Tuna, turkey or chicken wrap with slice of low-fat cheese
  • Chicken, salmon or tuna salad
  • Cottage cheese and fruit
  • Spinach salad with chicken and mandarin oranges
  • Sliced chicken breast over garden medley salad

 

Dinner

  • Baked or grilled fish (salmon, tuna, tilapia, sole, cod, haddock, halibut etc.)
  • Turkey, chicken or veggie burger + bowl of vegetable soup
  • Stir-fried tofu or chicken with veggies
  • BBQ chicken breast + grilled vegetables
  • Salmon patties + salad
  • Chicken, lean beef, turkey or soy meat chili

 

All information and recipes courtesy Dr. Joey Shulman
www.dr.joey.com
www.shulmanweightloss.com