Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza

This week for Friday night pizza night, I felt like making up a new one, and I have to thank a co-worker for suggesting Chicken Cordon Bleu. By using my new Sam Adams Beer Pizza Dough, pizza and beer were united into hands down my tastiest pizza yet.

With the idea firmly implanted, I poked around the internet a bit figuring out how to go about this and every recipe I found used alfredo from a jar. Yuck. Blech. There was no way I was going to do that especially when it only takes a couple minutes to make alfredo. Besides, I wanted Dijon definitively in there. On the other hand, I did use chicken tenders I picked up at the deli section of the grocery store. No need to reinvent the wheel completely. Besides, it was a Friday and I was already making sauce and dough from scratch. Life is about balance. And pizza.

Chicken Cordon Bleu Pizza

  • 1/2 recipe Sam Adams Beer Pizza Dough
  • 1 T unsalted butter
  • 1 c heavy cream
  • 1 t Dijon mustard
  • pinch kosher salt
  • 2 c sliced chicken tenders
  • 1 c diced ham
  • 1/4 c chopped chives
  • 1/4 c sun-dried tomatoes in olive oil, cut julienne
  • 1-1/2 c shredded whole milk mozzarella cheese
  • 1 c shredded Swiss cheese

With the pizza stone in the oven, heat oven to 450F. Heat another 15 minutes to make sure the pizza stone is fully heated.

Meanwhile, heat a medium, nonstick skillet on medium-high heat. Add the butter, cream, and Dijon, and simmer until sauce is thickened and reduced by half.

Roll out the pizza dough and transfer to the heated pizza stone. Spread the Dijon-cream sauce over. Top with the chicken, ham, chives, sun-dried tomatoes, and cheeses. Bake 15 minutes until crust is golden and cheeses are melted. Yield: 1 pizza.


 Making the sauce…
Chicken Cordon Bleu Pizza from EricasRecipes

Then the fun part …putting on the toppings!
Chicken Cordon Bleu Pizza - EricasRecipes

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu Pizza


Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Don’t you just love easy meals that cook themselves?!! I LOVE easy meals that cook themselves! Especially when they make my house smell freaking awesome in the process. Certain meats are conducive for slow ‘cookering’ and chicken thighs sure are one of them. I’ve made pulled chicken in the slow cooker before (check out my Pumpkin Beer BBQ Pulled Chicken Sliders) and not only is pulled chicken less fatty than pork or beef, but it’s really just as lip-smacking good sandwiched in a bun with some really great slaw.

I love to make Asian barbecue, but I hadn’t done it with chicken until now. This recipe is simply adapted from my Chinese BBQ Pork Spareribs. I used the same marinade and then just threw the chicken into the crock-pot and let’er go. Only problem I had was I had planned on this lasting a couple nights. …it didn’t. It was gone… in a good way.

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

  • 1/4 c sherry
  • 1/4 c reduced sodium soy sauce
  • 1/4 c hoisin
  • 1 T brown sugar
  • 4 large cloves garlic, minced
  • 1 t Sriracha
  • 1/2 t Chinese 5-spice
  • 1/2 t onion powder
  • 1/4 t ground ginger powder
  • 3 T honey
  • 1 T sesame oil
  • 6 large chicken thighs, skinless
  • 12 slider rolls
  • Red Cabbage Slaw (recipe follows)

In a crock-pot, combine all ingredients up to and including the sesame oil. Whisk until smooth. Add the chicken and cook on low, 6-8 hours.

Remove chicken to a plate or cutting board and, using 2 forks, shred the meat. Discard the bones. Transfer the pulled chicken to a bowl and add some of the sauce from the crock-pot to keep the meat moist. Serve on slider rolls with Red Cabbage Slaw. Yield: 6 servings.

Red Cabbage Slaw

  • 2 T peanut butter
  • 1 T Chinese spicy mustard
  • 1 T toasted sesame oil
  • 1 T reduced sodium soy sauce
  • 1/4 t ground ginger
  • 2 t honey
  • juice of 1 lime
  • 1/2 medium head red cabbage, thinly sliced
  • 1/4 c chopped fresh cilantro
  • 4 scallions, green and white parts, thinly sliced on the diagonal
  • 3 T roasted peanuts, chopped

In a bowl, whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, hone, and lime juice. To the bowl, add the remaining ingredients and toss it all together using thongs. Serve!


The recipe for the Chinese BBQ Pulled Chicken was adapted from my Chinese BBQ Pork Spareribs. The recipe for the Red Cabbage Slaw was adapted from Food Network.

Just toss the ingredients for the bbq sauce into the crock-pot and mix it together there…Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

These are the ingredients for the Red Cabbage Slaw…
Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chinese BBQ Pulled Chicken Sliders with Red Cabbage Slaw

Chicken Makhani (Indian Butter Chicken)

Chicken Makhani ericasrecipes 3WM

A couple months ago, we were served an amazing meal at the Sanaa restaurant at the Animal Kingdom Lodge at Disney. And WOW this meal was so good and so different from anything I’ve ever had – completely not the kind of food we would normally go for and it really made an impression on me. I’ve never ventured into restaurants with exotic cuisine – never ever. But the naan bread, and the dips for the naan bread, and the African short ribs, and the Indian butter chicken – OHHH So good!!!! A whole new world opened up for me. And, hence, my new recipe here for Butter Chicken.

Chicken Makhani (Indian Butter Chicken)

  • 1 c basmati rice
  • 2 c Chicken Stock
  • 1 lb boneless skinless chicken thighs
  • kosher salt
  • fresh cracked pepper
  • 2 T extra virgin olive oil, divided
  • 2 T unsalted butter
  • 1/2 large white onion, diced
  • 2 cloves garlic, minced
  • 2 t fresh grated ginger
  • 1/2 t cinnamon
  • 1 t coriander
  • 2 t cumin
  • 1 t paprika
  • 1/2 t cayenne pepper
  • 1 c crushed tomatoes
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 c nonfat evaporated milk
  • 1/4 c plain Greek yogurt
  • 1/4 c finely ground cashews
  • 2 t fresh lemon juice
  • 1/4 c fresh parsley, chopped
  • Whole Wheat Naan Bread

For the rice, bring the chicken stock to a boil. Add the rice, reduce heat to low, cover, and cook 18-20 minutes. Fluff rice with a fork and season will with salt. Set aside.

Heat oven to 400F.

Heat 1 tablespoon olive oil in a large nonstick skillet on high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and brown on both sides (~2 minutes per side). Move the chicken to a rimmed bake sheet and put in the oven to bake until cooked through (~15 minutes). Alternatively, if your skillet can go in the oven, just put that with the chicken in the oven (I was afraid the handle on my cheap pan would melt). Once cooked, remove from the oven and set aside until cool enough to handle. Chop into bite-sized pieces.

Take the same large skillet and, using paper towels, wipe out the chicken fat. Heat the remaining 1 tablespoon olive oil on medium-high heat, and saute the onion until translucent and lightly browned. Add the butter, garlic, ginger, and spices. Cook briefly (~30 seconds). Reduce the heat to low and add the tomatoes, evaporated milk, and yogurt. Simmer gently 15 minutes to blend flavors and thicken a bit.

To finish, add the cashews and lemon juice. Both are important for the flavor of this dish, but the cashews also act as a thickening agent. Serve over the basmati rice with naan bread and garnish with fresh parsley. Serves 4.


Chicken Makhani ericasrecipes 14

Chicken Makhani ericasrecipes 13

Chicken Makhani ericasrecipes 12

Butter!!Chicken Makhani ericasrecipes 11

Spices are added…Chicken Makhani ericasrecipes 10

Tomatoes, milk, and yogurt are added…Chicken Makhani ericasrecipes 9

Now we just let it all get happy for a bit…Chicken Makhani ericasrecipes 8

I have a cheap coffee grinder dedicated for grinding flax seed for smoothies, but it served this purpose perfectly!Chicken Makhani ericasrecipes 7

Instead of using roux or cornstarch, the authentic way to thicken this sauce is using finely ground cashews…Chicken Makhani ericasrecipes 6

Chicken Makhani ericasrecipes 1WM