pot roast

Ingredients:

  • Shoulder roast
  • Montreal steak seasoning
  • 2 large cloves of garlic, minced
  • 16 oz mushrooms, sliced
  • 2 potatoes, peeled & cubed
  • 1 yellow onion, sliced
  • 1  10.5 oz can Cream of Mushroom soup
  • 4 oz. KBK Sauce

Directions:

In a large bowl, mix the garlic, mushrooms, potatoes and onion.  After being mixed well, pour half into the bottom of the crock pot.  Stab the shoulder roast with a fork multiple times all over, season with Montreal steak seasoning, lather with Cream of Mushroom soup, then add to crock pot.  Be sure to use ALL of the Cream of Mushroom soup to fully cover the shoulder roast.  Add 4 oz of KBK sauce.  Pour the rest of the garlic, mushrooms, potatoes and onion in the crock pot.  Cook on low for 8 hours (recommended) or high for 4 hours.

GRILLED CHICKEN

Ingredients:

  • boneless, skinless chicken breasts or tenderloins
  • Montreal steak seasoning
  • 5 oz. KBK Sauce

Directions:

Sprinkle Montreal steak seasoning on raw chicken.  Allow chicken to marinade in 3 oz of KBK sauce over night covered in the refrigerator.  Following day, grill at about 400 degrees for 3.5 minutes on each side.  Goes well with mashed potatoes, green beans and a side of KBK Sauce for dipping.

 

grilled steak

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Ingredients:

  • steak
  • Montreal steak seasoning
  • 3 oz. KBK Sauce

Directions:

Sprinkle Montreal steak seasoning on raw steak.  Allow steaks to marinade in 3 oz of KBK sauce for 1-4 hours.  Grill at about 400 degrees to your desired wellness.  Goes well with mashed potatoes, green beans and a side of KBK Sauce for dipping.