In other words, YOUR NEW FAVORITE CHAPTER OF LIFE.
I am completely dead over these. Dead and gone. Gone and buried. Buried and forgotten forever.
A few weeks ago I made some crispy chicken rollup thingies from a magazine, that were stuffed with baby swiss and deli ham. And they were just . . . eh. No pow! No wowza! No boom! No mama said knock you out!
So I thought slash yelled out really loud to no one, “I can do way better than this criznap.”
So I made them with pork.
Boneless pork loin chops that I so ferociously pounded out until super thin. Nothing ever felt so good.
And I swapped in prosciutto. And smoked gruyere. (You can use regular gruyere if you want! I actually couldn’t find it this time, and don’t normally gravitate towards smoked cheeses, but my soul fairies gave me the blessing to do so this time around.)
And I seasoned the panko with dried Italian seasoning, melted butter, powdered parmesan, and sprinkled extra freshly chopped rosemary from the garden because by this time I was weeping uncontrollably and had no power to stop.
These ROASTED BROWN SUGAR CARROTS, though.
My hubs brought back a cooking tip from a holiday commercial shoot he was just on, and that is to sprinkle slash dump 86 buckets of brown sugar on whole carrots before you roast them. Waaaaaah.
I also added the tiniest bit of ground cumin because I’m a lunatic like that.
You absolutely must try this before I punch you. Add it to your Thanksgiving meal plan! (Also, I’m cooking the entire Thanksgiving meal this year, ALL BY MYSELF. And I’m terrified and seriously excited. Mostly for the Bloody Mary bar I’m setting up. Obviously.)
They go abouuuuuut 20 minutes in the oven, followed by a broil blast to get that panko good and golden brown on top.
You like words broil and blast back to back, don’t you?
These are unreal. Not over-the-top salty, but just the properly righteous amount from the prosciutto and cheese filling. Remember the thing I said about being dead and gone? Right.
The whole process took me right at an hour, maybe an hour and 15, counting the carrot roasting. So it’s easy enough to be a weeknight throw together. But fancy enough to save for Saturday night and have your best pals over and casually hang in the kitchen or by the fire while you take your time with it.
A wine to pair with this dinner? You won’t believe what I’m about to say, but – a Chardonnay! UNOAKED, for the love of the baby sloths. Something about the rosemary and pork and the depth of the gruyere that’s just pawwwwfect with that dry Chard. (don’t punch me for saying chard.)
(you can if you want to.)
Fall just landed in your mouth.