You know fall is approaching when...

you find yourself burning fall-scented candles,
your craving roast,
and
warm starchy foods...

A recipe share of Sunday's late lunch date with the dh.

HOME MADE MAC N CHEESE

The cast of important ingredients...

Melt 1 Tablespoon butter or margarine. Add 2 Tablespoons dried seasoned bread crumbs (I use Italian flavored Panka crumbs) and 1/4 cup finely shredded Parmesan cheese. Stir to mix and set aside.
Boil 2 cups of macaroni style pasta according to box. Drain and run cold water over noodles. Add 1 jar (15 to 16 oz) Alfredo pasta sauce
and
1 1/2 cup shredded cheddar cheese.
Stir all together, place in a greased baking dish and top with bread crumb/cheese mixture. Place into oven and bake when you see and hear bubbling in the center. The top should have a nice browned look to it as well. I believe this is about a 20 - 30 bake time.

A word of advise, don't eat this stuff the week of your cholesterol check...

And a quick and delicious roast for putting on the grill. It's flavor is divine and there is no prior prepping with marinating.

I use about a 2 1/2 pound rolled boneless pork roast. Rub with 1/4 c. olive oil and 3 minced garlic cloves. Season quite heavily with fresh ground pepper and sea salt...going easier on the salt. Place on an outdoor grill, using the indirect heat method. Begin cooking when the coals are the hottest. It takes about 2 hours, on a warm day to cook a 2 1/2 pound roast to 170 degree internal temperature. Use of a meat thermometer is recommended when cooking roasts on the grill.
After the roast is on the grill it's time to prepare the wonderful Roasted Onion Sauce....mmmmmm, this makes the kitchen smell so good! Preheat your oven to 350 degrees.
Cut a medium sized vidalia onion into eighths. Place wedges in a small baking dish. Drizzle with 2 tsp. of olive oil and sprinkle with fresh ground pepper and sea salt.
Roast onions, uncovered, until browned and soft. This takes about an hour.
Remove from oven and mash with a fork.
Now for the liquid portion of the sauce...
Mix 1 heaping teaspoon of beef bouillon granules with 2/3 cup hot water. Add 1 teaspoon soy sauce. Stir in onions and heat sauce through.
When the roast is done, take it off of the grill and let it rest for 10 - 15 minutes. Resting time before carving will ensure that the juices of the meat are absorbed into the meat for a moist, cut with your fork, roast.

Slice the roast and pour roasted onion sauce over
and
enjoy!

It's a dark & rainy Tuesday morning here, I need to end this post and toodle on outdoors and get the hanging plants down from the front entrance, so they can take in some real rain water. Have a good day everyone!
Brenda