Chicken Skewers with Walnut Pesto


A few weeks ago I went to an event with my sisters and co-workers.  It was a nice relaxing night with my girls and a glass, or two, of wine…my kind of night!  The only thing that made it better was the delicious food.  Nadia G. from the show “Bitchin’ Kitchen” on the Cooking Channel was there to promote her new cookbook “Cookin’ for Trouble”.

Nadia did a demo of some of her new recipes but the one the impressed me most was her Chicken Skewers with Walnut Pesto.  Such a simple recipe that packs a ton of flavor.  I didn’t want to seem greedy but…whatever these skewers are awesome and you should make them now.

Normally pesto is made with pine nuts  and olive oil but this recipe calls for walnuts and walnut oil.  It gives the pesto a more mellow flavor in my opinion but I think I’ll try a more traditional pesto next time.  Before this event I’d only seen Bitchin Kitchen a few times. I’m more of a Barefoot Contessa on a Saturday morning kind of girl.  But after trying some of the recipes in her new cookbook I am officially a fan of Nadia G.


For Pesto:

2 cups of basil, packed
1/2 cup chopped walnuts
2 cloves of garlic, minced
1/4 cup walnut oil
1/4 cup Parmesan, grated
2 tablespoons of olive oil
Freshly cracked black pepper

For Chicken skewers:

1 1/2 lbs chicken breast, cubed
12 cherry tomatoes
9 pearl onions, cut in half
Sea salt
Garlic powder
Freshly cracked black pepper


Making the pesto: In the processor, pulse basil, walnuts, garlic, and walnut oil until combined. Add Parmesan and olive oil, and pulse again.  Season with sea salt to taste.

Making the chicken skewers: Soak the wooden skewers in water for 1 hour. Onto each skewer, alternately thread chicken, cherry tomatoes and onions; repeat until skewer is full.

Brush the prepared skewers with olive oil, and season with garlic powder sea salt and cracked black pepper.

Grill for around 5 minutes, turning regularly, until cooked. Slather with walnut pesto.

 ♥ Nina

Recipe adapted from Windy City Live with Nadia G.

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Slow Cooker Chicken Creole

One of the easiest recipes I’ve come across and delicious too!  I made this with brown rice which makes it a completely healthy meal but you can use white rice or egg noodles as well.  Made this for my parents and they loved it!


  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • Creole-style seasoning to taste
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 1 stalk celery, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 (4 ounce) can mushrooms, drained
  • 1 fresh jalapeno pepper, seeded and chopped
  • 2 cups chicken broth (optional)


  1. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, chicken stock, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
  2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

*Serves 4

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Chicken Saute

I am currently in the process of creating my portfolio for culinary school and came upon this recipe in my textbook.  To be honest it sounded like something I’ve tasted a thousand times at most Italian restaurants but I decided to forge ahead so I could have something to add.  However, after I tasted the first bite I almost did a double take!  This is like nothing I’ve ever tasted and I like to think I have a pretty eclectic palate, lol.  It is deliciously savory and the basil is key to this recipe.  This would go well with rice or potatoes.  Enjoy!



  • 4 skinless boneless chicken breasts
  • Natures seasoning to taste
  • 1 cup flour
  • 4 tbsp butter
  • 1 small yellow onion
  • 4 cloves garlic, minced
  • 3/4 cup dry white wine
  • 2 tbsp lemon juice
  • 1 cup diced tomatoes (reserve the juice)
  • 3/4 cup chicken stock
  • 8 fresh basil leaves, sliced thinly (chiffonade)
  • Salt & Pepper to taste


  1. Preheat oven to 300 degrees.  Split the chicken breasts in half if the thickest part is more than an inch thick.
  2. Season the chicken with Nature’s Seasoning, dredge in flour.
  3. Saute the breasts in 2 tablespoons of butter, browning them and cooking till almost done.  Place chicken in to hold in the oven.  Make sure not to over cook the chicken, it will finish in the oven.
  4. Add the onions, garlic and 2 tablespoons of butter to the same pan the chicken was cooked in. Saute until the onions are translucent.  Add the diced tomato and caramelize, about 5 minutes.
  5. Deglaze the pan with the white wine and lemon juice.
  6. Add the chicken stock and the reserved tomato juice.  Saute to combine the flavors, reduce the sauce about 5 minutes.
  7. Add the basil to the sauce and return the chicken breasts to the pan for reheating.  Add salt & pepper to taste.


*Nutritional values per 5oz serving: Calories 230, Total Fat 8g, Saturated Fat 3.5g, Cholesterol 90mg, Sodium 560mg, Carbohydrates 9g, Protein 30g.


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Chicken in Parmesan Basil Cream

The secret to this dish is the pimento peppers…I had to call customer service at the grocery store to find them but it was well worth the effort!



1/4 cup milk

1 cup dried bread crumbs

4 skinless, boneless chicken breasts

3 tablespoons butter

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 ounce) jar sliced pimento peppers, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon ground black pepper



  1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!


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