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< Back House of Meats: Smoked Country Sausage Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Easy About the Recipe Fully cooked and ready to eat naturally smoked House of Meats Country Style Smoked Sausage is the perfect addition to any tailgate or family meal! Simply heat and serve sausage offers authentic smokehouse flavor. Heat this fully cooked sausage on the stovetop, grill, or in the microwave! Ingredients 1 lb. House of Meats Country Smoked Sausage 1 ½ lbs Potatoes , your choice, canned, diced, or sliced. 1 Can of Corn . Onion , Red Peppers , Cabbage , Carrots (optional) If it sounds good to you, add it in! 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 Grilling Method: Plan to grill your House of Meats County Style Smoked Sausages for 10-15 minutes total. To start, place the smoked sausages on the medium heat side, searing them for a minute or two on each side. Once both sides are perfectly caramelized, move to the cold side of the grill to finish cooking. Serve on a bun right off the grill with your choice of topping! Skillet Method (Kid Approved!): This is one of my kids favorite meals. It's quick and easy and they love it! Cut House of Meats Smoked Country Style Sausage into half inch pieces. Brown in a large skillet. I use an electric skillet. Remove and reserve cooked sausage. Add potatoes, diced, sliced, canned, doesn't matter, what every you have. Brown or thoroughly cook potatoes, what ever is required of your choice. Move browned sausage back to the skillet. Add a can of corn and whatever else sounds good. Warm, season and serve. Previous Next

< Back House of Meats: How to Prepare Shredded Chicken Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe This easy-to-follow recipe will guide you through the steps of creating tender, flavorful shredded chicken that can be used in a variety of dishes. From tacos to salads, this versatile shredded chicken recipe is a must-have for any home cook. Follow along for step-by-step instructions and helpful tips to make the most delicious shredded chicken. Ingredients House of Meats Boneless Skinless Chicken Breasts Kosher Salt Black 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: Place the HOM Boneless Skinless Chicken Breasts in the bottom of a large pot, and season them lightly with salt and pepper. Season each breast with Kosher Salt and Pepper. If you cook many chicken breasts, you can overlap them slightly. If you have much overlap, use a larger pot. Step 2: Cover the HOM Boneless Skinless Chicken Breasts with 1 inch of water. Step 3: Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer for about 12 to 14 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer and is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. Step 4: Remove the chicken from the water and let rest until cool enough to handle. Dice, slice, or shred as desired. Step 5: NOTES: This method for poaching chicken is intended for boneless skinless chicken breasts. However, it also works well for boneless skinless chicken thighs or bone-in chicken breasts too, you will need to adjust the cooking time accordingly. If using bone-in chicken breasts, extend the cooking time; for thighs, check them early. Store leftover chicken in an airtight container in the refrigerator for up to 4 days. If dicing the chicken, cut the chicken just before serving. If shredding, the chicken is the easiest to shred apart while it is still slightly warm, before I place it in the refrigerator. You can shred by hand or use a hand mixer on low speed. Previous Next

< Back House of Meats: Barbecue Beef Brisket - Crockpot Method Prep Time: 10 minutes Cook Time: Dependent Serves: 6 Level: Easy About the Recipe An easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a crockpot! The brisket is marinated and refrigerated for several hours, or overnight in the liner of the Crockpot. It will cook on either auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening! Ingredients 5.50 lbs B eef Brisket 1 ¾ cups barbecue sauce, 18 oz. Bottle 2 tsp Brown Sugar 1 tsp Garlic Powder 2 tsp coarse black pepper ½ tsp onion powder ½ tsp dry mustard 2 tsp Worcestershire sauce ¼ tsp liquid smoke Preparation Step 1: Combine all ingredients except brisket in the removable liner of the crockpot. Add brisket and turn to coat well with sauce. Step 2: Marinate brisket in liner with lid for 3-4 hours or overnight in the refrigerator and place the liner in base, cover, and cook on Auto for 8 hours, Low for 9-11 hours, or High for 5-6 hours. Step 3: Remove brisket from crockpot when fork-tender and let rest for 10 minutes before slicing. Serve and enjoy! Tips Marinate the brisket for 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and just put the liner back in the pot. Turn it on either a high or low setting, depending on how much time is allotted before serving. This is a delicious version of Texas Barbecue Beef. Previous Next

< Back House of Meats: Grilling House of Meats Pork Baby Back Ribs Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 Level: Beginner About the Recipe This is a great rib recipe that can be made in under an hour, full of flavor, with meat that falls off the bone! Ingredients 3 Slabs House of Meats Pork Baby Back Ribs , approximately 9 to 10 lbs. Serves 6 with a 1/2 Slab per person. Buy House of Meats Grab N' Go Pork Baby Back Ribs and save. 1 Bottle Thick BBQ Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi 1 Rib Rub We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning Heavy Duty 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 Baby Back Ribs trim the back of the ribs 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: Toledo's Best Fresh Homemade Kielbasa Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 3 to 4 Level: Beginner About the Recipe Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Ingredients House of Meats - Toledo's Best Homemade Kielbasa Two links, approximately 1.25 lbs. serves three to four. 8 oz. House of Meats Horsy Sauce Enough for about 5 to 6 lbs. of Kielbasa 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: Pre-heat oven to 350 degrees F. Step 2: Place Kielbasa in a baking dish, add 1/2 inch of water, cover with foil, and bake for approximately 30 minutes. Step 3: Remove foil, drain, and bake for an additional 15 minutes to brown. Step 4: Slice in one-inch pieces at an angle and serve with House of Meats Horsy Sauce. Previous Next

House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams < Back How to Prepare House of Meats Baked Hams Prep Time: 20 minutes Cook Time: 1 hour Serves: 1 serving Level: Easy About the Recipe House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients One Fully Cooked, Heat and Serve Ham from any House of Meats Location Preparation Step 1 Your boneless ham is already fully cooked and only needs to be warmed through. Pre-heat oven to 350 °F. Step 2 Place ham in a baking dish, add ¼ i nch of water to the dish. Cover the pan tightly with foil, making sure the foil is sealed completely to keep the moisture in. Step 3 Bake for approximately 12 to 14 minutes per pound of ham. Cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 4 Adjust your cooking time to the weight of the ham. Sliced hams will cook faster. It is easy to overcook ham. To present a perfect baked ham, make sure to use a good instant-read thermometer. The internal temperature should read 130 °F. Step 5 Before serving the House of Meats Spiral Previous Next

< Back House of Meats: Baked Swordfish with Olive Relish Prep Time: 15 minutes (plus resting time) Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Baked Swordfish with Olive Relish is a Mediterranean-inspired dish featuring tender, flaky swordfish topped with a vibrant olive relish. The combination of briny olives, roasted red peppers, capers, and anchovies creates a bold and savory topping that perfectly complements the mild, meaty swordfish. Simple yet elegant, this dish is perfect for a special dinner or a quick, flavorful meal. Ingredients 4 (8 oz.) House of Meats Swordfish Steaks ⅓ cup Chopped Pitted Green Brine-Cured Olives (Greek or Italian) ⅓ cup Chopped Pitted Black Brine-Cured Olives (Kalamata) ¼ cup Roasted Red Peppers (from a jar), chopped 1 tbsp Fresh Parsley, minced 2 Anchovy Fillets, minced 2 tsp Capers, drained 1 tsp Red Wine Vinegar 1 Large Garlic Clove, minced 3 tbsp Olive Oil Salt and Pepper, to taste Preparation Step 1: In a small bowl, combine green and black olives, roasted red peppers, parsley, anchovies, capers, vinegar, and garlic. Step 2: Stir in 1 tbsp olive oil, then season with salt and pepper to taste. Step 3: Let the mixture stand for 1 hour at room temperature or refrigerate for up to 1 day. If chilled, bring to room temperature before serving. Step 4: Preheat the oven to 400°F. Step 5: Place the swordfish steaks on a large baking sheet. Step 6: Brush both sides of the fish with the remaining 2 tbsp olive oil and season with salt and pepper. Step 7: Bake for about 10 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Transfer the swordfish to a platter and spoon the olive relish over the top. Step 9: Serve immediately and enjoy! Previous Next

< Back House of Meats: Mother's Day Dinner Preparations Prep Time: Cook Time: Serves: Level: About the Recipe Celebrate Mother’s Day with a heartfelt and delicious home-cooked meal that brings elegance and ease to your table. This Tenderloin & Shrimp Appreciation Dinner is designed to impress without the stress. Every detail has been thoughtfully prepared from savory bacon-wrapped filet mignons to flavorful shrimp kabobs, creamy twice-baked potatoes, and a perfectly thawed cheesecake for dessert. Just follow the simple steps below to bring everything together with love and make Mom feel truly celebrated. Ingredients House of Meats Mother's Day Dinner Package Preparation Bacon Wrapped Tenderloin Filet Mignon To Prepare: Preheat grill to 400–500°F . Place Bacon-Wrapped Tenderloin Filet Mignon on the grill. Cook for 4–5 minutes , until golden brown and slightly charred. Turn the steaks over and grill: 3–5 minutes for medium-rare 5–7 minutes for medium 8–10 minutes for medium-well Check internal temperature with an instant-read thermometer: Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F Twice-Baked Potatoes To Prepare: From thawed: Microwave on high for 3 minutes Bake at 425°F for 15 minutes From frozen: Microwave on high for 5 minutes Bake at 425°F for 30 minutes Shrimp Kabobs To Prepare: Grill over medium heat for 2–3 minutes . Turn and grill for an additional 1–2 minutes . Shrimp are done when they turn pink . Do not overcook. Cheesecake To Prepare: Place the frozen cheesecake in the refrigerator when you arrive home. About 45 minutes before dinner , remove from refrigerator. Plate, cover with plastic wrap, and let thaw on the counter until ready to serve. Previous Next

< Back House of Meats: Mark Siffer's Chicken Gumbo Prep Time: 20 minutes Cook Time: 2 hours Serves: 6 Level: Beginner About the Recipe Want something special with common ingredients you have at home? This is "kicked up" and is easy to make when you shop at House of Meats! Ingredients 2 Whole HOM Cajun Marinated Chicken Breasts . Your House of Meats butcher will be glad to cut into ½ inch pieces. Just ask. 1 Link HOM Smoked Cajun SausageCut into 1/4 inch slices 1 Large Onion, chopped 1 cup Chopped Celery 1 cup Chopped Sweet Bell Peppers 1 cup Chopped Carrots 1 cup Sliced Mushrooms 3 tbsp Butter 3 tbsp Olive Oil 6 tbsp Flour 6 cups Chicken Broth, you may use water. Do not add bullion, too salty 1 tsp Old Bay Seasoning Salt and Pepper to taste Rice, Crusty Bread and Hot Sauce for garnish at serving 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 large heavy soup pot melt the butter over medium low heat with the oil. Add the flour and Wisk constantly for about 8 min until the mixture (roux) becomes the color of peanut butter. Step 2: Add celery, onion, carrots, mushrooms, and bell pepper and stir until coated. Mixture will be very thick again so make sure to stir thoroughly and scrape the bottom of the pot. Add the HOM Smoked Cajun Sausage and the remaining stock, and simmer covered for about 30 min. Step 3: Taste for seasoning at this point and add salt and pepper to taste. (about 1½ tsp salt and ½ tsp black pepper). Step 4: Add the chopped HOM Cajun Marinated Chicken Breasts cover and cook over low heat for about 1 hour stirring every 15 min. or so to keep from sticking to bottom of pot. Step 5: Serve over cooked rice or with a great crusty bread. Garnish with chopped parsley or hot sauce... Yummmmmmy! Great reheated the next day (if there is any left) ENJOY! Previous Next

< Back House of Meats: Tomahawk Steak Prep Time: 1 hour (to bring steaks to room temperature) Cook Time: 35 - 40 minutes Serves: 2 to 3 (Per Tomahawk Steak) Level: Intermediate About the Recipe To cook a tomahawk steak, start by preparing the steak with a dry brine and generous seasoning. Then, you can cook it using a reverse sear method, starting at a lower temperature to cook through and then searing at high heat for a crust. Alternatively, you can sear it quickly on the grill or in a pan before finishing it in a preheated oven. Rest the steak for a few minutes before serving to allow juices to redistribute, resulting in a more tender and flavorful steak. Ingredients House of Meats Tomahawk Steaks Preparation Instructions: Heat an outdoor grill to highest heat possible. Season tomahawk steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Be sure to get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill. Choose grill or oven method. DO NOT OVERCOOK! Grill: Move the steak to the indirect heat side of the grill and grill at 350 degrees until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Oven: Transfer the steak to a baking sheet. Bake in the preheated 375°F oven until the steak reaches an internal temperature of 130°F. This will take about 30 minutes. Be sure to use a meat thermometer for 100% accuracy. Let the tomahawk steak rest 5 to 10 minutes before serving. Spoon 1 to 2 tablespoons of compound butter onto the steak. Slice and serve. Compound Butter Instructions: In a bowl, combine: 8 tbsp room temperature salted butter 2 tsp minced garlic 2 tsp minced parsley 1 tsp minced fresh rosemary 1 tsp salt 1 tsp black pepper 1 tsp Worcestershire sauce Mix until well blended. For perfect steaks, check internal temperature with an instant-read thermometer: Rare: 120°F – Shiny red appearance, very soft to the touch Medium-rare: 130°F – Deep red to pink appearance, soft to the touch with slight resistance Medium: 135°F – Pink in the middle, between firm and soft to the touch Medium-well: 140°F – Light pink with graying edges, firm with some resistance Well-done: 150°F – No pink, firm to the touch 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