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


Herbed Potato Gratin

herbed potato gratin ericasrecipes watermark

The other day, as an homage to Bastille Day in France, I attempted to make a potato gratin. While it was absolutely beautiful in the photo, it was a complete fail. For multiple reasons. Too soupy, too herby (I had thrown my whole herb garden at it), too bland (I had completely forgotten salt) – just disappointing. As anyone who cooks knows, especially if you make up recipes like I do, failures happen. So, a couple days later, I tried again and fixed what was wrong originally. And I am very VERY happy with the result. This gratin is beyond good – just the right balance flavors! And gorgeous 🙂

Herbed Potato Gratin

  • 1 T unsalted butter
  • 1 T flour
  • 1-½ c half and half
  • 1 clove garlic, finely chopped
  • 1/2 t fresh rosemary, minced
  • 1 T fresh parsley, minced
  • 1/2 t fresh thyme, minced
  • kosher salt
  • freshly ground black pepper
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • 2 T finely diced onion
  • ½ c shredded Swiss cheese
  • butter or cooking spray

Preheat the oven to 375.

In a small saucepan, heat the butter and flour, whisking until smooth. Cook the flour over medium heat 1 minute. Whisk in the half and half until smooth. Add a pinch of salt and pepper. Remove from the heat and set aside.

Place a third of the potatoes in a casserole dish (buttered or sprayed with cooking spray). Season the potatoes with a pinch each salt and pepper. Top with half the onion and a third of the herbs and a third of the cheese. Sprinkle on half the chopped garlic. Repeat, layering potato, salt, pepper, remainder of the onion and garlic, and another third each of the herbs and cheese. Finish with the remainder of the potatoes and a last pinch of salt.

Pour the prepared half and half over the potatoes, using a rubber spatula to be sure to get it all out of the saucepan. Bake, uncovered, for 50-60 min until the potatoes are cooked through. Sprinkle on the remainder of the cheese and herbs. Serve once the cheese on top has melted.





Baked Stuffed Flounder

So New England and SO delicious! This is one of those dishes that takes me home.

Baked Stuffed Flounder

~1/2 sleeve Town House Original Crackers, crushed
couple sprinkles Worcestershire sauce
2 T freshly grated Parmesan
½ t garlic powder
½ t Old Bay
good pinch salt
3-4 grinds cracked black pepper
6 oz fresh lump crab
¼ c unsalted butter, melted

3 T unsalted butter
3 T flour
¼ t salt
1-½ c milk
1/3 c white wine
1 c shredded Swiss cheese
6 flounder filets
olive oil cooking spray

Preheat oven to 400F. Combine all the ingredients for the stuffing. Set aside.

In a saucepan, melt the butter. Add the flour and cook a couple minutes. Add the milk and cook until thickened, stirring constantly. Remove from heat and add remaining ingredients.

Put flounder filets in a 13×9 baking dish sprayed with cooking spray. Mound on a heaping 1/4 c stuffing on each. Roll fish around the stuffing. Spoon sauce over the fish rolls. Bake at 400, ~20 min, spooning sauce over the fish again midway through cooking, until fish flakes easily.