< Back House of Meats: How to Prepare House of Meats Honey Glazed Smoked Pork Chops Prep Time: 0 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Honey Glazed Pork Chops are ready to go on the grill or oven and are the perfect meal for a busy week-night. You can enjoy a meal of probably the most tender, juicy pork chops you've ever has in less than 15 minutes of cooking time! Ingredients House of Meats Honey Glazed Smoked Pork Chops Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Grilling Method: Pre-heat the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Grill your House of Meats Honey Glazed Smoked Pork Chops for approximately 4 to 6 minutes until they begin to caramelize. Turn and cook for an additional 4 to 6 minutes. They should reach the internal temperature of 145 degrees Fahrenheit. Serve with small Potatoes and Corn on the Cob roasted on the grill. Delicious and little clean-up! Oven Method: Pre-heat the oven to 350°F. While the oven is pre-heating, place a cast-iron skillet, or an oven proof pan on the stove to pre-heat. Add a few tablespoons of oil. Fry your House of Meats Honey Glazed Smoked Pork Chops on one side for 3 to 4 minutes. Turn, and place the pan in the oven. Bake the chops for 20 minutes in the oven until the temperature reaches 145 degrees Fahrenheit. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

< Back House of Meats: White Chicken Chili Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 Level: Easy About the Recipe This White Chicken Chili recipe is perfect for those chilly nights when you want to snuggle up with a warm and comforting meal. The combination of tender chicken, creamy beans, and flavorful spices creates a unique and delicious taste that is sure to please everyone at the table! Ingredients 1 ½ lbs House of Meats Chicken Breasts - Halves ( Cooked & Shredded ) or Ground Chicken Breast 2 Jalapeno Peppers (Seeds removed and finely chopped, about 3 Tbsp) 1 Medium Yellow Onion (Chopped, about one heaping cup) 3 Cloves of Garlic , Large (Chopped Fine) 2 - 15 oz. Cans Cannellini Beans - Rinsed & Drained 2 - 4 oz. Cans chopped green chilies - Undrained, milder version 3 cups Chicken Broth 1 tbsp Olive Oil 1 tbsp Salted Butter 2 tsp Lime Pepper 2 tsp Ground Cumin ½ tsp Onion Powder ½ tsp Ancho Chili Powder ¼ tsp Cayenne Pepper 1 tsp Salt and Pepper to taste Sour cream Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Place half a can of cannellini beans (about 3/4 cup) and 1/2 cup of chicken broth in a blender and puree until smooth. Set aside. Step 2: Combine olive oil and butter in a soup pot or Dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes). Step 3: Add garlic and cook until fragrant (about 30 seconds). Step 4: Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer. Step 5: Stir in sour cream. Step 6: Simmer 15 minutes before serving. Top with additional sour cream, jalapeno slices, Monterey Jack cheese, chopped cilantro, crushed corn chips and enjoy! Previous Next

< Back House of Meats: Baked Tilapia in Olive Oil Prep Time: 10 minutes (plus overnight marination) Cook Time: 30 minutes Serves: 4 Level: Easy About the Recipe This Baked Tilapia is a simple yet flavorful dish that highlights the delicate taste of tilapia with a rich garlic-infused marinade. Marinated overnight in olive oil, garlic, and onions, the fish absorbs bold flavors, making it tender and delicious. Whether baked or grilled, this dish is easy to prepare and perfect for a healthy, satisfying meal. Ingredients 4 Tilapia Fillets (5 to 7 oz each) 4 cloves Garlic, crushed 3 tbsp Olive Oil 1 Onion, chopped ¼ tsp Cayenne Pepper or White Pepper Preparation Step 1: Pat the tilapia fillets dry with a paper towel. Step 2: Rub the fillets with crushed garlic and place them in a shallow dish. Step 3: Spoon olive oil over the fish until evenly coated. Step 4: Sprinkle the chopped onion over the fillets, cover the dish, and refrigerate overnight. Step 5: Preheat the oven or grill to 350°F (175°C). To Bake: Transfer the fish to a 9x13-inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fillets with cayenne or white pepper. Bake for 30 minutes, or until the internal temperature reaches 165°F. To Grill: Wrap the fish in aluminum foil with the olive oil, garlic, and onion. Sprinkle with cayenne or white pepper. Grill for 30 minutes, or until the internal temperature reaches 165°F. Previous Next

< Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! House of Meats Au Jus: Heating Instructions: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! Previous Next

Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! < Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! House of Meats Au Jus: Heating Instructions: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! Previous Next

Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal < Back House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Ingredients Tenderloin Rosenthal from any House of Meats Location House of Meats Au Jus Preparation Step 1: Allow Tenderloin Rosenthal to reach room temperature. Place on a cookie sheet or baking pan. Preheat oven to 475 degrees. Bake, uncovered, in a standard pre-heated oven for 35 minutes. Step 2: This will be rare to medium rare, adjust cooking time to doneness preference. For perfection, monitor with a good-quality meat thermometer. Remove tenderloin from oven, tent with foil, and allow to rest for 10 minutes before slicing. Step 3: While your Tenderloin Rosenthal is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the tenderloin) to a boil and then reduce to simmer. Step 4: Slice tenderloin between bacon slices; remove toothpicks, place on a warmed serving platter or plate, top with juices and House of Meats AuJus. Serve and enjoy! Previous Next

< Back House of Meats: Blackened Swordfish Prep Time: 10 minutes Cook Time: 20 to 25 minutes Serves: 4 Level: Intermediate About the Recipe This Blackened Swordfish recipe delivers bold, smoky flavors with a crispy, spice-infused crust. Thick, meaty swordfish steaks are coated with a robust homemade blackening seasoning and seared at high heat for a beautifully charred exterior while remaining tender and juicy inside. The combination of fresh or dried herbs, cayenne pepper, and white pepper creates a perfect balance of heat and earthiness, making this dish a flavorful favorite. Ingredients 4 - 8 oz. - House of Meats Swordfish Steaks, preferably more than 1/2 inch thick, skin removed. Note: If you`re using fillets, pull out any small bones. Use prepared or store-bought Blackening Seasoning or combine the following ingredients: 1 tbsp fine chopped fresh or 1 1/2 tbsp Dried Thyme Leaves 1 tbsp finely chopped fresh or 1 1/2 tbsp Dried Marjoram or Dried Oregano 1 ½ tsp Cayenne Pepper 2 tsp Salt 1 tsp Freshly Ground White Pepper Set aside 1/4 C Pure Olive Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 : In a medium bowl, thoroughly mix the thyme, marjoram (or oregano), cayenne, salt, and white pepper. Step 2 : Heat a cast-iron skillet over high heat until it develops a dull, matte appearance—this means it’s nearly red-hot. This takes about 5 to 10 minutes depending on your stove. Step 3 : Brush both sides of the swordfish with half the olive oil, then generously pat one side with the blackening seasoning mixture. Step 4 : Keeping the heat on high, place the fillets herb side down in the hot skillet. Expect heavy smoke—this is key to achieving that classic blackened crust. Sear for about 2 minutes. Step 5 : Flip the fillets into a separate non-stick sauté pan with the remaining olive oil, set over medium heat. Cook for an additional 2 to 6 minutes, depending on thickness, until the internal temperature reaches 145°F. Step 6 : Enjoy your blackened swordfish with a side of rice, grilled vegetables, or a fresh citrus salad for a well-balanced meal. Previous Next

< Back House of Meats: Baked Pollock Prep Time: 10 minutes Cook Time: 15 to 25 minutes Serves: 2 to 3 Level: Easy About the Recipe This Baked Pollock recipe is a simple yet flavorful dish that highlights the mild, flaky texture of pollock fillets. A rich, tangy sauce made with melted butter, sour cream, soy sauce, and citrus juices infuses the fish with depth and moisture. The addition of minced garlic, black pepper, and crushed red pepper brings a touch of spice to balance the creamy and zesty elements. Ingredients 1 lb. House of Meats Fresh Pollock Fillets or similar fish ¼ cup Melted Butter ½ cup Sour Cream 2 tsp Soy Sauce 2 tsp Lemon Juice 1 tsp Lime Juice ⅛ tsp Pepper 1 Garlic Clove, Minced ¼ tsp Crushed Red Pepper Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 : Preheat oven to 350 degrees. Step 2 : Prepare the sauce by mixing all ingredients except the fish in a small bowl. Step 3 : Coat the fillets evenly with the mixture and place them in a 6"x10" baking dish. Step 4 : Bake uncovered for 15 to 25 minutes, depending on the thickness of the fillets, until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Optional) Step 5 : For a golden finish, lightly brown the top under the broiler for a minute or two. Step 6 : Serve warm with your favorite sides, such as roasted vegetables, rice, or a fresh salad. Previous Next

< Back House of Meats: EZ Air Fryer Brats Prep Time: 10 minutes Cook Time: 25 minutes Serves: 2 Level: Easy About the Recipe Italian sausage is a rich and flavorful ingredient that can add depth and complexity to a wide variety of dishes. Its bold taste makes it a popular choice for adding flavor to pasta dishes, soups, stews, and casseroles, and it can be used in both Italian and non-Italian recipes. Ingredients 1 lb House of Meats Brats, any flavor profile (One pound serves approximately 2 - 3 people) House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Since House of Meats are already seasoned and have a higher fat content, you don't need to do any prep work for this recipe. Remove your House of Meats from the refrigerator for 5-10 minutes before cooking. Cook on 360°F. Step 2: Lay the sausage in a single layer on the air fryer basket, leaving room on all sides. No need to preheat the air fryer, just lay the sausages on the basket and put in at 360°F. Step 3: Cook the Brats in an air fryer oven for 6 minutes turn over, and continue cooking for an additional 5 to 6 minutes, or until the internal temperature reaches 160°F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook the brats as they'll start to shrivel and juices and flavor will start leaking from the brats. Step 5: Remove the House of Meats Brats from the air fryer and let rest for 3 minutes before serving. It takes at least 3 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Enjoy! Previous Next

< Back House of Meats: Lemon Butter Swai Fish Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 Level: Intermediate About the Recipe Bring a fresh, flavorful seafood dinner to the table in just 30 minutes with this swai fish in lemon butter garlic sauce. Mild, tender swai fillets cook beautifully in a rich, zesty sauce made with butter, garlic, and bright lemon, creating a simple yet satisfying meal the whole family can enjoy. Affordable, versatile, and easy to prepare, this one-pan recipe is perfect for busy weeknights, quick dinners, or anyone looking for a delicious seafood dish with minimal cleanup. Featuring House of Meats Swai Fish Fillets. ©Sweet & Savory Meals. Ingredients Swai Fish Preparation 2 House of Meats Swai fish 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoon vegetable oil Garlic Butter Sauce 1/2 cup unsalted butter 4 cloves garlic, minced 1 tablespoon grated ginger root 1 tablespoon capers 1 lemon, juiced 2 tablespoons chopped parsley 1/4 teaspoon red pepper flakes Garnish Lemon Italian parsley, chopped Preparation Step 1: Rinse the swai fish fillets with cold water and pat dry with paper towels. Season both sides with salt and ground black pepper. Tip: Cooking frozen or cold fish fillet in a frying pan can cause the fish to be cooked unevenly. Let the fish fillet come to room temperature for 10 minutes before cooking swai. Step 2: Place a large skillet over medium-high heat. Add the vegetable oil and wait for it to start sizzling. Pan fry the fillets, about 1-2 minutes per side, or until light brown. Tip: Don't flip the fillets until they have started browning. This usually takes a couple of minutes. Step 3: To the same pan, add butter and melt it, then add garlic and ginger, stir and cook for 30 seconds. Then add capers, lemon juice, parsley, red pepper flakes, and a pinch of salt. As soon as the sauce starts to bubble, turn off the heat. Step 4: Return the fish to the pan with the sauce. Drizzle the sauce on top with a spoon, and garnish with lemon wedges and parsley. Serve immediately, and enjoy! Previous Next

< Back House of Meats: Half Pound - Mahi Mahi Fillets with Herb Sauce Prep Time: 15 minutes Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe Mahi-Mahi is a very durable, versatile fish. Mahi-Mahi can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, and Cod. Ingredients 1 ½ lbs HOM Mahi-Mahi Fillets ¼ cup White Wine, Your choice 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic , Minced 4 Drops Hot Pepper Sauce Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: HOM Mahi Mahi are cut into approximately 8 oz. serving-size pieces. Step 2: Preheat the grill to 350 degrees. Spray the grates with oil. Step 3: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 4: Place HOM Mahi Mahi fillets on grill and brush with sauce. Grill 5 minutes. Step 5: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes. Previous Next

< Back House of Meats: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next