< Back House of Meats: Classic Ham and Bean Soup - Traditional Prep Time: 20 minutes Cook Time: 2 hours and 30 minutes Serves: 8 Level: Beginner About the Recipe Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! Credits - Renee's Kitchen Adventures: https://www.reneeskitchenadventures.com/2011/09/classic-ham-and-bean-soup.html Ingredients Your choice of ham (the more meat, the better!): House of Meats Smoked Ham Hock House of Meats Smoked Ham Shank House of Meats Half Smoked Picnic Ham Or Leftover Ham Bone You should have a minimum of 1 Ham Bone and 8 oz. of Fully Cooked Lean Ham, diced. Dried white beans, such as Navy or Great Northern , rinsed and soaked overnight, then drained. 1 Medium Onion, diced 3 Cloves Garlic, minced 4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.) 2 Dried Bay Leaves 1 Can of Diced Tomatoes , undrained (no added salt if you can find them) 1 cup Carrots, peeled and sliced 1 cup Celery, sliced 1 tsp Dried Thyme 3 tbsp Brown Sugar 2 dashes Liquid Smoke, optional. ½ Lemon, juiced A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. 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 6 quart dutch oven or similar sized stock pot sprayed with cooking spray, on med heat, cook onion until softened ( about 5 minutes) . Add garlic and cook for a minute or so longer. Add beans, chicken stock, water, bay leaves, and ham hocks. ( if you have a smoked ham slice with the bone in...cut around the bone and drop that into the soup with the ham hock, then remove when beans are done) Bring to boil and then reduce heat to simmer. Cover loosely and simmer for about 2 hours, or until beans are tender. Remove ham hock and discard. Skim off any visible fat from top. Step 2: Add in canned tomatoes, carrots, celery, diced ham and thyme. Continue to simmer until vegetables are tender (about another 30 minutes to an hour). Step 3: Remove bay leaves and discard. Add in brown sugar, liquid smoke and lemon juice. After testing broth, season with salt and pepper (you may not need any salt at all). Step 4: Optional....take a potato masher and mash up some of the beans and veggies on the bottom and stir for a thicker soup! Serve with Bob & Emma Jean's Kentucky Corn Bread and Butter. Look for their recipe on House of Meats recipe site. Previous Next

< Back House of Meats: Baked Red Snapper with Savory Sauce Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Savory Baked Red Snapper is a rich, flavorful dish with a zesty tomato-based sauce infused with aromatic vegetables and warming spices. The snapper fillets are lightly coated in seasoned flour, baked to perfection, and basted in a delicious blend of tomatoes, Worcestershire sauce, and chili powder. This dish is easy to prepare yet full of bold flavors, making it a perfect centerpiece for any meal. Ingredients 4 to 6 - House of Meats Red Snapper Fillets Flour seasoned with salt and pepper 3 tbsp Butter 1 Small Onion, chopped 2 cups Celery, chopped ¼ cup Green Pepper or Red Pepper, chopped 3 cups Canned Tomatoes 1 tbsp Worcestershire Sauce 1 tbsp Ketchup 1 tbsp Chili Powder 1 tbsp Lemon Juice 2 Bay Leaves 1 Minced Garlic Clove Preparation Step 1: Preheat the oven to 350°F. Step 2: Pat the snapper fillets dry with a paper towel, then coat them lightly in seasoned flour. Shake off any excess and place them in a baking dish. Step 3: In a pan, melt butter over medium heat. Add the onion, celery, and bell pepper. Cook for about 15 minutes until softened. Step 4: Stir in the canned tomatoes, Worcestershire sauce, ketchup, chili powder, lemon juice, bay leaves, and minced garlic. Let it simmer for 5 minutes. Step 5: Pour the sauce over the fillets and bake for 30 to 45 minutes, basting every 10-15 minutes with the sauce. The fish is done when it reaches 165°F and flakes easily. Step 6: Remove the bay leaves and serve hot. Previous Next

< Back House of Meats: Shrimp and Corn Chowder with Bacon Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 Level: Easy About the Recipe Indulge in this comforting shrimp and corn chowder with bacon, a delightful blend of flavors that will warm your soul. Creamy and rich, this chowder features tender shrimp and sweet corn, all elevated by the smoky crunch of crispy bacon. Perfect for cozy evenings or a family gathering, this recipe is both satisfying and easy to prepare. Enjoy a bowl of this delicious harmony of seafood and sweetness that will leave everyone asking for seconds! Ingredients 1 lb Raw Peeled & Deveined Shrimp , Cleaned House of Meats offers many size options for the shrimp. 1 ½ cups Fresh Corn Kernels 5 Bacon Strips 1 Medium Onion , diced 1 tbsp Minced Garlic 1 tsp Dried Oregano 3 Sprigs Fresh Thyme 1 Bay Leaf 1 tbsp Butter 3 cups of Chicken Stock 1 cup of Cream Half And Half 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: Start with cooking bacon pieces. Let it cook until crispy. Keep aside cooked bacon. Discard any extra fat from the pan and save it for later use. Step 2: Add Shrimp to the pan and let it cook until it starts to look pink. Remove and keep it aside. To the same pan add butter, followed by bay leaf, minced garlic and chopped onion. Cook till the raw smell is gone and onion has softened. Step 3: Stir in corn kernels, herbs. Sauté for 4-5 minutes on low heat. Step 4: Stir in cooked Shrimp. Lower the flame, add cream. Let it simmer for 5 more minutes. Step 5: Stir in crispy bacon. And switch off the flame. Serve with crusty bread and enjoy! Previous Next

< Back House of Meats: Barramundi Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Delight in the delicate flavor of Barramundi fillets, pan-fried to golden perfection and topped with a luscious garlic butter sauce. This simple yet flavorful recipe combines rich butter, aromatic garlic, zesty lemon juice, and fresh basil to elevate your fish experience. The dish is perfect for a quick weeknight dinner or a special occasion. Ingredients 4 - 8 oz House of Meats Barramundi Skinless Fillets 8 tsp Olive Oil or Canola Oil 8 Tbsp Butter 2 Garlic Cloves, minced 4 tsp Fresh Lemon Juice 6 Basil Leaves (minced) or 3/4 Tbsp Dry Basil Salt 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: In a small saucepan, heat butter over medium heat. Once melted, add the minced garlic and sauté for about 2 minutes until golden and fragrant, being careful not to burn the garlic. Step 2: Stir in the fresh lemon juice and 3/4 of the minced basil. Season with salt to taste, then remove from heat and set aside to keep warm. Step 3: Pat the Barramundi fillets dry with a paper towel to ensure they crisp up nicely. Brush both sides of the fillets with olive oil or canola oil. Step 4: Heat a medium nonstick frying pan over medium-high heat. Once hot, add the fillets and cook for 3 to 4 minutes on one side, until the edges turn golden brown and crispy. Flip the fillets and cook for an additional 1 to 2 minutes, or until the fish is fully cooked through and flakes easily with a fork. Step 5: Transfer the cooked fillets to a serving platter. Spoon the garlic butter sauce over the fish and sprinkle the remaining fresh basil on top. Serve immediately and enjoy! Previous Next

< Back House of Meats: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder 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 the oven to 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: 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 and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: 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! 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: How to Grill Chicken Breast Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 6 Servings Level: Easy About the Recipe How to Grill Chicken Breasts (so they turn out juicy every time) is such a handy tutorial to have on hand! Don't be intimidated by grilling chicken breasts - here are our tips, tricks and super simple recipe to guide you! Featuring House of Meats Boneless, Skinless Chicken Breasts © The Wooden Skillet Ingredients 6 House of Meats Boneless, Skinless Chicken Breast 1 ½ tablespoons kosher salt 1 ½ tablespoons ground black pepper Equipment Paper Towels Meat Thermometer 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: Combine sale and pepper in a small bowl, set aside. Step 2: Place chicken breasts on plate and pat dry with clean paper towel. Step 3: Sprinkle both sides with a generous amount of sale and pepper mix. Step 4: Heat grill to medium heat (approximately 400 degrees F). Step 5: Place chicken on direct heat (direct flame) and cook at medium heat for 4 to 5 minutes per side. Step 6: Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer. Step 7: Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Step 8: Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast). Previous Next

< Back House of Meats: The Perfect Prime Rib Roast Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 4 Level: Intermediate About the Recipe A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Ingredients House of Meats Boneless or EZ Carve Prime Rib Roast (ask your House of Meats Butcher to season your roast with our Premium Prime Rib Seasoning!) Boneless : 1/2 lb to 3/4 lb per person EZ Carve : 3/4 lb to 1 lb per person House of Meats Au Jus One 14 oz. Container Per 5 lbs of Prime House of Meats Horseradish Sauce, suggested one 8 oz. Container per 5 pounds of meat. Salt Black Pepper Garlic Foil, for tenting the roast while resting. High-Quality Cooking Thermometer Preparation Step 1: Preheat your oven to 450°F. If you seasoned your Prime Rib Roast at one of our House of Meats locations, move on to the next step! If you did not have your House of Meats Butcher season your Prime Rib Roast at the time of purchase, season heavily with salt, pepper, and garlic. Step 2: Place seasoned roast uncovered in a roasting pan and insert your meat thermometer in the center of the roast not touching bone. We recommend the use of a good quality meat thermometer to ensure the perfect prime rib! Step 3: Bake for 45 minutes at 450°F, then reduce heat to 300°F and roast for an additional 8 minutes per pound for roasts under 6 pounds or 5 minutes per pound for roasts over 6 pounds. When the meat thermometer reaches your desired degree, remove your roast from the oven, tent with foil, and let rest for 20 minutes. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Well Done - Not an Option Step 4: 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 and then reduce to simmer. Step 5: After 20 minutes of resting time, cut strings and remove extra fat tied on for flavor and moisture by your House of Meats butcher. Slice and serve The Perfect Prime Rib Roast with House of Meats AuJus and enjoy! Tips 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! Previous Next

< Back House of Meats: Corn Flake Walleye Prep Time: 15 minutes Cook Time: 15 to 20 minutes Serves: 6 to 8 Level: Beginner About the Recipe Crispy on the outside and tender on the inside, this Corn Flake Walleye recipe is a fish fry favorite. Coated in a golden cornflake crust and lightly fried, these fillets pair perfectly with tartar sauce and fries for a comforting, crowd-pleasing meal. Ingredients 3 to 4 lb. House of Meats Walleye Fillets (cut in half if large) 4 cups Cornflakes, crushed as finely as possible 4 Eggs with a dash of Milk (for egg wash) 1 cup Flour ½ tsp Cayenne Pepper (optional, to mix with cornflakes) Preparation Step 1: Heat oil (about ½ inch deep) to 350°F or standard frying temperature. Step 2: Dip House of Meats Walleye Fillets in the egg and milk wash and let excess drain. Dredge through flour, then dip back into the egg wash. Step 3: Roll the coated fillet in crushed cornflakes (mixed with cayenne if desired), making sure to press coating on evenly. Carefully place into the hot oil. Step 4: Turn the fish once or twice until easily pierced with a fork and golden brown. Step 5: Drain on a plate lined with paper towels. Step 6: Serve hot with tartar sauce and French fries. 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: Toledo's Best Kielbasa & Kraut Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves: 6 Level: Easy About the Recipe Our thanks to Dearborn Sausage Company for sharing this recipe for use with their Sauerkraut. Ingredients 2 lb. Fresh House of Meats Bratwursts 2 lbs Dearborn Sauerkraut ½ lb HOM Sliced Bacon ¼ cup Diced Onions 1 tbsp Brown Sugar ¼ tsp Pepper 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 Sep 1 - Cooking the Kielbasa: Cook 2 lbs. of HOM Toledo’s Best Homemade Kielbasa. This will be slightly undercooked. #1 . Preheat oven to 350 degrees F. #2 . Place Kielbasa in a baking dish, add 1/4 inch of water, cover with foil, and bake for approximately 20 minutes. #3 . Remove foil, drain, and bake for an additional 10 minutes turning frequently to brown. Step 2 - Sauerkraut Mixture: #1 . Rinse 2 lbs. of Kraut & drain. #2 . Cook 1/2 lb. of HOM Sliced Bacon, chop & add to drained kraut. #3 . Add 3/4 tbsp. of brown sugar and 1/4 tsp. pepper to kraut – mix. Step 3: Cut the Kielbasa into 1-inch pieces and mix with kraut. Pre-heat oven to 325 degrees. Put Kraut and Kielbasa in baking dish and place baking dish in the oven after pre-heating and bake at 325 for 45 minutes. Step 4: Serve with boiled or mashed potatoes. Previous Next

< Back House of Meats: Blackened Catfish Two Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish. Ingredients 4 House of Meats Catfish Fillets ½ lb. House of Meats Sliced Bacon Olive Oil 1 tsp Allspice 1 tsp Oregano ½ tsp Salt 2 tsp Garlic Powder 2 tsp Thyme 2 tsp White Pepper 2 tsp Black Pepper 2 tsp Cayenne Pepper 2 tsp Lemon Pepper 2 tsp Cumin or Chili Powder 2 tsp Rosemary, crushed 2 tsp Fennel Seed, crushed Preparation Step 1: Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan. Step 2: In a small bowl, combine all dry seasonings. Step 3: Pat the catfish fillets dry with a paper towel. Step 4: Rub each fillet with olive oil, then coat liberally with the spice mixture. Step 5: Heat the reserved bacon grease in the pan until hot. Step 6: Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork. Step 7: Serve hot and enjoy! Previous Next