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< Back House of Meats: Turkey Chops Prep Time: 2 hours Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe House of Meats Bone In - All White Meat Turkey Chops are cut from Premium Turkey Breasts and may be prepared marinated and grilled or breaded and baked. Ingredients House of Meats - Bone In Turkey Chops Apple Cider Vinegar or Dry White Wine Brown Sugar or Honey Olive Oil Worchester or Soy Sauce Seasoning for your marinade: Thyme, Black Pepper, Minced Garlic, Crushed Red Pepper, and Sea Salt. Resalable Plastic Bags. 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: MARINADE: Prepare a marinade to your tastes. Prepare enough to marinate your House of Meats Turkey Chops. Add to a mixing bowl Apple Cider Vinegar or Dry White Wine, stir Brown Sugar or Honey, and finally seasonings to your taste as Thyme, Crushed Red Pepper, Black Pepper, Sea Salt, or Minced Garlic. Be creative. Stir in a small amount of olive oil until the marinade is the consistency of smooth paste. Step 2: Pat the Turkey Chops lightly with paper towels so they are dry. Put the marinade in a resealable plastic bag and add the chops to the bag. Squeeze the bag lightly to coat the chops and remove as much air as possible and seal the top. Step 3: Place the chops in the refrigerator and let them marinate for 1 to 8 hours, the longer the better. Step 4: GRILLING: Preheat your grill to medium heat. Place the chops on the hot grill and cook them for about 3 minutes per side or until the internal temperature of the turkey chops reaches 165 degrees. DO NOT OVERCOOK. Serve with grilled potatoes and vegetables. Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola 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: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! 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: Pork Western Ribs with Kraut Prep Time: 20 minutes Cook Time: 8 hours Serves: 5 Level: Beginner About the Recipe House of Meats Pork Western Ribs Ribs are cut from the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results. That means a lower oven or crock pot temperature than what you might normally cook pork in and a longer cooking time. Braising your ribs is an option. Braising, searing the meat on high heat in oil, then cooking slow with small amount of liquid in a crock pot. Ingredients 4 lbs House of Meats Pork Western Style Ribs 1 White Onion, sliced 2 lbs Sliced Redskin Potatoes 3 Garlic Cloves 16 oz Sauerkraut, rinsed and drained, if desired 1 cup Chicken Broth (or your favorite beer!) 2 tbsp Cooking Oil ¼ tsp Pepper 1 tsp Salt 1 tsp Dried Thyme 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 (OPTIONAL) Braising: Braising is optional. If you choose to braise your ribs before adding them to the crock pot, follow these instructions. Preheat the oven to Broil. Place the cut onion onto a baking sheet. Add the ribs on top of the onion. Drizzle over the oil. Sprinkle over the salt, pepper and thyme over the ribs. Add the garlic cloves. Place the baking sheet into the oven under the broiler. Leave in the oven until the ribs are slightly browned. Approximately 10 minutes. Keep an eye on them so they don’t burn. Now, follow slow cooker instructions. Step 1 - Prepare in Slow Cooker: Add to the slow cooker the sliced potatoes, onion, garlic, optional or the amount you are comfortable with, the seasoned House of Meats Western Style Ribs or if you choose to braise; the contents of the baking sheet on top of the potatoes. Step 3: Drain, rinse the sauerkraut if desired. Add the sauerkraut on top of everything. Step 4: Pour over the chicken broth. Step 5: Cover and cook on HIGH for 5 hours or for 7-8 on low. Step 6: Serve and enjoy! Previous Next

< Back House of Meats: Chuck Wagon Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 2 tsp Oil 1 Garlic Clove , minced 2 cups Hot Water 1 Large Can of Tomatoes 1 Lemon , sliced thin 2 Medium Onions , sliced 1 tbsp Salt ½ tsp Pepper 3 tbsp Sugar 6 Medium Carrots , peeled and cut into 1-inch pieces 5 Medium Potatoes , quartered 1 Dash of Clove ½ tsp Basil Leaves, dried 1 Can Peas 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: In a Dutch oven or skillet, brown beef well in oil. Step 2: After the beef is cooked, remove it and put it into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer for 2 hours, stirring occasionally. Step 3: Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Step 4: Add canned peas, and cook until they are heated through about 4 minutes. If necessary to thicken the gravy, add flour dissolved in water. Serve hot and enjoy! 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: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven Prep Time: 10 minutes Cook Time: 8 hours Serves: 1 Level: Beginner About the Recipe This is an easy recipe for a potluck or fall party. You may use this recipe with a House of Meats Boneless Chuck Roast or a House of Meats Boneless Pork Shoulder Roast or better yet...prepare with both Pork and Beef Roasts. Ingredients 3 lbs House of Meats Boneless Beef Chuck Roast Have your HOM Butcher trim excess fat and cut into 4 to 6 pieces. 1 cup Your favorite barbecue sauce, HOM has many to choose from. ½ cup Orange Marmalade, or Orange Preserves. 1 tbsp Dijon Mustard. 2 tsp Brown Sugar, packed. 1 Onion, small, sliced. 12 Hamburger Buns or 24 Slider Buns 2 lbs HOM Creamy Cole Slaw Potato Chips 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 HOUSE OF MEATS Beef Chuck Roast into a pot, either a stove top pot or slow cooker. Step 2: In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef. Step 3: Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours. Step 4: To bake the BBQ beef in the oven, set the oven temperature to about 280 to 300ºF. Place everything in a baking dish, then bake in a heated oven, covered for 4 to 6 hours until fork tender. Step 5: When it is well cooked and very tender, remove the Chuck Roast from the pot. Shred it with two large forks. Put the shredded Chuck Roast back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot. Step 6: Fill your favorite buns with the barbecue beef and top or serve with HOM Cole Slaw on the side. Previous Next

< Back House of Meats: Oven Ready Cabbage Rolls Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe Cabbage rolls are a classic comfort food that is sure to warm you up on a chilly evening. Cabbage rolls are also a great option for meal prep, as they can be easily stored in the fridge or freezer and reheated for a quick and satisfying meal. *House of Meats Oven Ready Cabbage Rolls are not fully cooked, internal temperature must reach 165 degrees.* Ingredients House of Meats Cabbage Rolls - Average weight 8 ozs. Serving size is 1 to 2 House of Meats Cabbage Rolls per person Aluminum Foil Tomato Sauce Mozzarella Cheese Mashed Potatoes 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 375 degrees. Step 2: Place House of Meats Cabbage Rolls in glass Baking Dish, then tent with foil. Add additional Tomato Sauce as needed. Step 3: From a thawed state bake for 50 to 60 minutes until internal temperature reaches 165 degrees. If cooking from a frozen state add an additional 15 minutes to cooking time. Step 4: If desired, top with Mozzarella Cheese with 15 minutes left on scheduled cooking time. Step 5: Remove from oven, leave tented with foil and rest for 5 minutes. Serve with Mashed Potatoes and enjoy! Previous Next

< Back House of Meats: Marinated Shrimp Kabobs Prep Time: No Prep! Cook Time: 4 minutes Serves: 1 Level: Beginner About the Recipe House of Meats offers Grill Ready Shrimp Kabobs. These delicious Marinated Shrimp Kabobs make a nice addition with any steak on the grill. We offer Marinated Shrimp Kabobs in Butter Garlic, Cajun, and Plain, just to name a few! Ingredients House of Meats Shrimp Kabob Butter Garlic Cajun Plain Oil for the grill grates 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 To Prepare: Coat grill grates lightly with oil. Grill or Broil House Meats Marinated Shrimp Kabobs over medium heat for approximately 2 minutes per side. When shrimp is pink in color it is done. DO NOT OVER COOK. Previous Next

< Back House of Meats: Hearty Kielbasa Soup Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 servings Level: Easy About the Recipe 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: Pork Baby Back Ribs - In the Oven 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 just over an hour, full of flavor, with rib 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: Pre-heat oven to 350 degrees. Step 3: Wrap your ribs tightly in aluminum foil, no holes. Place on a baking pan to catch any drips. Bake for about 1 hour. Step 4: After about one hour, peel the foil back and check the ribs. When they appear done, remove from the foil wrap and place on a foil lined oven pan to broil. Swab on BBQ sauce on both sides. Pre-heat broiler. Step 5: This is a critical step. Place directly under the broiler. WATCH YOUR RIBS CLOSELY! DO NOT LET THEM BURN. Broil for 5 minutes, then turn, and broil for an additional 5 minutes. Step 6: Your ribs are ready to serve. Cut between bones and enjoy. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Pork Medallions Prep Time: 5 to 10 minutes Cook Time: 5 to 7 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Marinated Bacon Wrapped Pork Medallions are ready for the grill. We also offer Grill Ready Bacon Wrapped Marinated Chicken Breasts and Beef Tenderloins, ask your House of Meats butcher for suggestions. Ingredients Marinated Bacon Wrapped Pork Medallions 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 grill to Medium heat. Step 2: Place Marinated Bacon Wrapped Pork Medallions on grill bacon side down. Roll Bacon Wrapped Pork Medallion every 2 to 3 minutes until bacon is crisp on all sides. Be careful with flare ups, DO NOT BURN BACON. Step 3: After bacon is crisp on all sides turn medallion on ends to make grill marks, about 1 minute per side. Step 4: House of Meats Marinated Bacon Wrapped Pork Medallions are done when internal temperature reaches 145 degrees. Remove toothpicks and serve. Previous Next