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< Back House of Meats: How to Cook Peeled & Deveined Raw Shrimp Prep Time: 10 minutes Cook Time: 10 minutes Serves: 1 Level: Beginner About the Recipe FYI: Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Example: 41/50 ct. Shrimp are smaller shrimp and average 41 to 40 shrimp per pound. Ingredients 2 lbs House of Meats Uncooked Shrimp. KEEP FROZEN. Could be Shell - On or Peeled & Deveined. Salt Garlic Lemon Wedges Cocktail Sauce Ice 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: Season the water heavily with salt and garlic. Step 2: Bring seasoned water to a strong boil, add frozen shrimp, cover, and boil until they're pink outside and opaque in the center, about 1 to 2 minutes add additional time for larger shrimp. DO NOT OVERCOOK. Step 3: Drain immediately and move shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking process, leaving the shrimp perfectly tender. Step 4: Pat dry and serve with cocktail sauce and lemon wedges. Previous Next

< Back House of Meats: Beer Battered Catfish Fillets Prep Time: 15 minutes Cook Time: 5 to 7 minutes Serves: 6 Level: Beginner About the Recipe This recipe will work with almost any fish fillet. Ingredients 3 lbs House of Meats Catfish Fillets ¼ cup Cornmeal ¼ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper To Taste House of Meats French Fries Tartar Sauce Buns for fish sandwiches 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 mixing bowl blend flour, cornmeal, salt, and pepper together. Step 2: In a separate medium mixing bowl beat two eggs well, add beer and minced onions, and mix well. Step 3: In a frying pan heat the vegetable oil to 375 degrees. Step 4: Roll the Catfish Fillet into the flour and cornmeal mixture, then dip into the beer and egg mixture, then back into the flour and cornmeal mixture. Step 5: Place coated Catfish Fillet into the deep-fry, cook until golden brown. Fillets will start to float to the top when done, approximately 5 to 7 minutes. Step 6: Enjoy with with Tartar Sauce and French Fries. Previous Next

Senior Day! every third Thursday of the month 9:00 am to 7:00 pm In-store & Online! Senior Day Policies For our customers 60 and over, we offer a 10% off your purchases! Beer & Wine do not qualify for the discount. No other coupons can be used with the 10% discount. Use Coupon Code: Senior10 at checkout Valid for orders placed 5:00 PM Wednesday, prior to Senior Day, to 5:00 PM Thursday, on Senior Day. This is valid for pick up orders on Senior Day! Maumee Alexis Holland Glendale Point Place Starr Mail

< Back House of Meats: Air Fryer Italian Sausage Prep Time: No prep! Cook Time: 12 minutes Serves: 3 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 Italian Sausage (One pound serves approximately 3 people) 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 Italian Sausage is already seasoned and has a higher fat content, you don't need to do any prep work for this recipe. Remove the sausage from the refrigerator for 5-10 minutes before cooking. Step 2: The air fryer does not need to be preheated. Lay House of Meats Italian Sausage in a single layer on the air fryer basket, leaving room on all sides. Cook at 360 F. Step 3: Cook the House of Meats Italian Sausage in an air fryer oven for 6 minutes turn it over, and continue cooking for 5-6 minutes, or until the internal temperature reaches 160F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook. The appearance and flavor will be greatly impaired. Step 5: Remove the House of Meats Italian Sausage from the air fryer and let rest for 5 minutes before serving. It takes at least 5 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Previous Next

Frequent shopper rewards Thank you for your loyalty to House of Meats! We always appreciate your business. Did you know that we offer a rewards program that can help you save money on your purchases? Be sure to familiarize yourself with the rules and restrictions so you can take full advantage of this great opportunity. Happy shopping! *This offer may be withdrawn at any time, but the coupon will always be valid if used prior to expiration date Get Your Form Here Return Rules and restrictions 1 Collect $300 in Qualifying Purchases Only original receipts will be accepted. Items that do not qualify for this offer: sides of beef, hind quarters, boxes of chicken, boxes of ribs, and deer processing. Alcohol purchases do not qualify for this program. Wholesale or purchases where a discount has been applied such as senior discounts or discount cards do not qualify for this offer. Gift certificates purchases do not qualify for this offer. All qualifying purchases must be made within 60-days of the postmark. 2 Fill Out Form The entry form must be filled out in full including your email! Please print clearly so we can process the reward quickly. You can get a form from your local House of Meats, or view our printable form online. 3 Mail Form with Original Receipts Send the completed form and original receipts (totaling $300.00) to House of Meats! All submissions and their accompanying receipts shall become the property of House of Meats and will not be returned. Address: House of Meats 438 Illinois Ave. Maumee, OH 43537 4 Receive a $20 Coupon! Receive a $20 coupon to use at any House of Meats location! Only one $20 coupon will be issued per submission. There is no limit to the number of $20 coupons you can collect. When redeeming the coupon a picture ID must be presented to the cashier.

Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. < Back Hearty Kielbasa Soup Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 servings Level: Easy About the Recipe Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Ingredients 1 ½ lbs House of Meats Fresh Kielbasa . Approximately 2 Links 2 tbsp Olive oil, or butter 1 Medium Onion , diced 2 Cloves Garlic , minced ¼ cup All Purpose Flour 24 oz Chicken Broth 16 oz Whole Milk 2 cups Frozen, Cubed Hash Brown Potatoes ½ tsp Paprika ¼ tsp Red Pepper Flakes 2 cups Freshly Shredded Cheddar Cheese Salt and Pepper to taste 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 2 links of House of Meats Fresh Homemade Kielbasa in a Dutch oven with ½ inch of water and cook on med-hi until the water evaporates, about 20 minutes, then turn heat to medium and brown on both sides about 5 minutes each to finish cooking. Step 2 Remove sausage from pan, cover, and set aside. (leaving excess grease in the pan). When cooled cut into bite size pieces. Step 3 Add onions (and a little cooking oil if needed) and cook for 2 to 3 minutes, or until they begin to lightly brown around the edges. Add garlic and cook for another 30 seconds. Step 4 Add flour and stir to coat onions. Cook for 1 minute, then slowly add chicken broth, whisking to incorporate. While whisking, scrape up any browned bits coating the bottom of the pan. Step 5 Add milk, potatoes, cooked cut kielbasa, paprika, and red pepper flakes, stirring to incorporate. Bring to a near boil (don’t curdle the milk), then cover and reduce heat to low. Simmer for about 8 to 10 minutes, or until potatoes can be pierced through easily with a fork. Step 6 Remove pot from heat and stir in shredded cheese until melted. Do a taste test and add additional salt as needed. Portion into bowls and serve. Previous Next

< Back House of Meats: Grilling Pork Spare Ribs Prep Time: 10 minutes Cook Time: 50 minutes Serves: 3 Level: Beginner About the Recipe This is a great rib recipe that can be made in under an hour, full of flavor, with rib meat that falls off the bone! Ingredients 1 slab House of Meats Pork Spare Ribs , approximately 4 to 5 lbs. Serves 3 with a 1/3 Slab per person. 1 - Bottle Thick BBQ Sauce We suggest Sweet Baby Rays, Gertie’s or Mississippi. Rib Rub. We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning. Foil. 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: After opening the package of House of Meats Pork Spare Ribs trim the any excess fat from the inside of the ribs, pat dry and season well with rib rub. Step 2: Next, wrap your ribs in aluminum foil and place on the grill for about 40 minutes over medium heat. Step 3: After 40 minutes, peel the foil back and check the ribs. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 4: Your ribs are ready to serve. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Crockpot White Chicken Chili Prep Time: 10 minutes Cook Time: 5 hours Serves: 6 Level: Easy About the Recipe Creamy Crockpot White Chicken Chili is so easy—just toss everything in! With sweet corn, chiles, chicken, white beans, and black beans it’s packed with flavor! Ingredients 1 lb. House of Meats Boneless Skinless Chicken Thighs or Breasts NOTE: Chicken Thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking. 1 (10-ounce) can green enchilada sauce 1.5 cups frozen corn 2 (4-ounce) cans diced green chiles mild 3/4 teaspoon dried oregano 3/4 teaspoon paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 2 cups chicken stock or broth, f or a thicker chili, use 1 cup of stock. 1 - 8 oz. Crean Cheese, softened ¼ cup finely chopped cilantro 1 large lime Optional toppings - See “ Don’t skip the toppings!” Preparation Step 1: Lightly spray the inside of a 6-quart Crock-Pot with cooking spray. Step 2: Add all the ingredients listed above into the Crock-Pot. Stir gently to mix everything together, ensuring the chicken is fully submerged. Step 3: Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until the chicken is tender and shreds easily. Step 4: Remove the chicken from the Crock-Pot and place it in a bowl. Use two forks to shred the meat. Set aside for now. Step 5: Soften the cream cheese in the microwave for about 1 minute. Return it to the Crock-Pot and whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth. Step 6: Stir the shredded chicken back into the Crock-Pot. Mix in fresh cilantro and, if desired, 1 to 2 tablespoons of lime juice for an extra zing. Step 7: Finally, fold in: 2 (15.5-ounce) cans of Great Northern beans (drained and rinsed) 1 (15.5-ounce) can of black beans Tip: Add the beans toward the end of the cooking time so they warm through without becoming mushy. Step 8: Don’t skip the toppings! Ladle the chili into bowls and top with your favorite garnishes. Popular options include sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips. Don’t skip the toppings—they really elevate the flavor! 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: Choice Black Angus - Boneless Sirloin Fillet Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe House of Meats Choice Black Angus Boneless Sirloin Steaks, when prepared and cooked properly, have a distinctly delicious beefy flavor. Sirloin steaks do not have much fat content or intramuscular marbling. Therefore, you should be careful not to overcook them. Do to its lower fat content, we recommend cooking steaks rare to medium rare for maximum flavor, tenderness, and juiciness. Did you know? House of Meats will gladly cut your Boneless Sirloin Filet to any thickness you desire, just ask! One more thing. Did you know? This steak is excellent marinated. Ingredients Half Pound Boneless Sirloin Filet 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: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue to grill 2 to 3 minutes for medium - rare, 4 to 5 minutes for medium, and NOT RECOMMENDED 6 to 8 minutes for medium - well. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Breaded Orange Roughy Fillets Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 to 3 Level: Beginner About the Recipe These tender Orange Roughy fillets are coated in a flavorful blend of Italian breadcrumbs, Parmesan, and Romano cheese, then baked to golden perfection. A quick and satisfying dish that's perfect for a weeknight dinner. Ingredients 2 or 3 - House of Meats Orange Roughy Fillets ¼ cup Italian seasoned breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp grated Romano cheese ¼ tsp Garlic Powder ½ tsp Salt or to taste ¼ cup Butter melted 1 tbsp Chopped Fresh Parsley Preparation Step 1: Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray. Step 2: In a shallow bowl, mix Breadcrumbs, Parmesan cheese, Romano cheese, Garlic powder, and salt. Step 3: Brush both sides of the House of Meats Orange Roughy Fillets with butter, and dredge in the bread crumb mixture. Step 4: Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Step 5: Bake in preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork. Previous Next

< Back House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help! The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize. Ingredients Quarter Pound Kansas City Steak 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: Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature. Step 2: Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks. Step 3: The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next