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< 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: New York Strip Steak Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe This is House of Meats’ best-selling steak! Cooking a House of Meats New York Strip Steak is easy too! Did you know? House of Meats will gladly cut your New York Strip Steak to any thickness you desire, just ask! Season with salt, pepper, and garlic. Cook over high heat but keep a close eye on it. Due to its lower fat content, we suggest cooking New York Strip Steaks rare to medium rare for maximum flavor and juiciness. Ingredients Half Pound Boneless New York Strip 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 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, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. 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: Potato Crusted Cod Fillets Prep Time: 0 to 5 Minutes Cook Time: 5 to 40 Minutes (Varying Cooking Methods) Serves: Level: Beginner About the Recipe Enjoy the perfect combination of crispy, golden potato crust and tender, flaky cod with House of Meats Potato Crusted Cod Fillets. This high-quality, commercially crafted product is available frozen at our locations, making it a quick and effortless meal solution for any occasion. Whether you're looking for a hassle-free dinner or a restaurant-quality seafood experience at home, these fillets deliver unbeatable flavor and convenience. Ingredients House of Meats Potato Crusted Cod 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 For the best results, keep frozen until ready to prepare and cook directly from frozen. Follow these simple methods to achieve crispy, golden perfection: Baking (Conventional Oven) : Preheat oven to 375°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 34 to 36 minutes or until golden brown and crispy. Baking (Convection Oven) : Preheat oven to 325°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 14 to 17 minutes for a crispier finish. Deep Frying : Preheat oil to 350°F . Carefully place fillets in hot oil. Fry for 5 minutes until golden and crisp. Ensure an internal temperature of 165°F is reached before serving. Previous Next

< Back House of Meats: Jim's Amazing Honey Citrus Pork Chops Prep Time: 25 minutes Cook Time: 15 minutes Serves: 4 Level: Easy to Moderate About the Recipe Perfectly seasoned and seared to golden-brown perfection, Jim’s Amazing Pork Chops are coated in a rich, tangy, and slightly sweet sauce that brings out the best in every bite. Made with a blend of garlic, onion, paprika, and a hint of citrus, this dish is a true crowd-pleaser. Serve it with creamy mashed red skin potatoes and green beans with crispy fried onions for a comforting, flavorful meal. Ingredients 4 - House of Meats Boneless Pork Chops or Bone In Pork Chops Olive oil 1tsp Onion Powder 1 tsp Garlic powder 1 tsp Paprika Salt and Pepper to taste 1/2 White Onion, Chopped 2 cloves of Garlic, Chopped 4 oz Orange Juice 1 tbsp Mustard 1 tbsp Honey 1 tbsp Soy Sauce 1 tbsp Corn Starch Preparation Step 1: Pat the pork chops dry with a paper towel and lightly coat them with 1 tablespoon of olive oil. Step 2: In a small bowl, mix together the dry ingredients: onion powder, garlic powder, paprika, salt, and pepper. Liberally coat both sides of the pork chops with the spice mixture. Set aside and let them rest for 20 minutes. Step 3: In a small bowl, whisk together the wet ingredients: orange juice, mustard, honey, soy sauce, and cornstarch, until fully combined. Set aside. Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork chops and cook for about 5 minutes per side, or until they are golden brown and reach an internal temperature of 145°F . Remove the pork chops from the skillet and loosely tent them with foil to keep warm. Step 5: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onions until soft and translucent. Add the chopped garlic and cook for an additional 1 minute. Step 6: Pour in the prepared sauce mixture, stirring continuously. Cook over medium-low heat for about 2 minutes, or until the sauce thickens. Step 7: Return the pork chops to the skillet, coating them in the sauce. Let them warm through for another 2 minutes, ensuring they are well-coated. Step 8: Serve immediately with mashed red skin potatoes and green beans with fried onions for a complete meal. Previous Next

Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie < Back House of Meats: Complete Turkey Dinner Preparation Instructions Prep Time: Cook Time: Serves: 8 to 10 Level: Easy to Intermediate About the Recipe Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie Ingredients Fully Cooked Heat & Eat Turkey Dinner Preparation BUTTERBALL - FULLY COOKED TURKEY HEATING INSTRUCTIONS: Follow instructions on packaging. HEAT & EAT - HOMEMADE BREAD DRESSING HEATING INSTRUCTIONS: Microwave: Heat on high power for 12 to 15 minutes. Rotate half way through. Oven: Heat in ceramic or glass dish at 350 degrees for 30 to 40 minutes. HEAT & EAT - WHIPPED MASHED POTATOES HEATING INSTRUCTIONS: Microwave: 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-Bag: Place unopened bag in boiling water for 35 to 40 minutes. Steamer: Place unopened bag in perforated pan for 25 to 30 minutes. HEAT & EAT - TURKEY GRAVY HEATING INSTRUCTIONS: Follow the instructions on the can. APPLE CRUMB PIE & PUMPKIN PIE Thaw in refrigerator and keep refrigerated until ready to serve. WARMING INSTRUCTIONS: Preheat oven to 200° F. Bake the apple for 15 to 20 minutes, to warm through. OPTIONAL - HOM KIELBASA COOKING INSTRUCTIONS: Bake covered at 350° F with 1/2 inch water for 30 minutes, drain water, and allow to cool for 10 minutes before cutting and serving. OPTIONAL - HOM HONEY GLAZED SPIRAL SLICED BONELESS HAM HEATING INSTRUCTIONS: Hams are fully cooked. Simply Heat & Serve. Remove plastic bag, place in covered dish, and place in a 325° F preheated oven for 1 hour. Previous Next

< Back House of Meats: Ox Tail Barley Soup Prep Time: 20 minutes Cook Time: 4 hours 45 minutes Serves: 6 Level: Beginner About the Recipe Thanks to Jim Meads for this great recipe! Ox Tail Barley Soup is rich in flavor and is one Jim's favorite soups! Ingredients 1 House of Meats Beef Oxtail (about 2 lb.), disjointed Your House of Meats Butcher will be glad to trim and cut your Ox Tail. (OPTIONAL) 2 lbs House of Meats Choice Black Angus Beef Stew Meat If you like your soup extra meaty add House of Meats Choice Black Angus Beef Stew Meat. ½ cup Onion , chopped 8 cups Water 1 ½ tsp Salt ¼ tsp Pepper ¼ cup Chopped Parsley ½ cup Chopped Carrots ½ cup Chopped Celery ¼ cup Barley 1 Can (12 oz.) Tomato Juice ½ tsp Marjoram ½ tsp Basil 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 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. OPTIONAL: For extra meaty soup add 2 lbs. House of Meats Choice Black Angus Beef Stew Meat. Step 2: Add onion and cook until it is soft. Step 3: Add water, salt and pepper; bring to a boil. Step 4: Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Step 5: Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired. Previous Next

Store Information K&J Meats Maumee 438 Illinois Ave, Maumee, OH 43537 Hours: 9:00 AM to 7:00 PM Phone: (419) 887-1709 Order Now! K&J Meats Alexis 3821 W Alexis Rd, Toledo, OH 43623 Hours: 9:00 AM to 7:00 PM Phone: (419) 474-4518 Order Now! K&J Meats Glendale 3047 Glendale Ave, Toledo, OH 43614 Hours: 9:00 AM to 7:00 PM Phone: (419) 382-8824 Order Now! K&J Meats Holland 2130 N Holland Sylvania Rd, Toledo, OH 43615 Hours: 9:00 AM to 7:00 PM Phone: (419) 536-7592 Order Now! Lee Williams Point Place 3002 131st St, Toledo, OH 43611 Hours: 9:00 AM to 6:00 PM Phone: (419) 729-3893 Order Now! Lee Williams Starr Ave 2521 Starr Ave, Oregon, OH 43616 Hours: 9:00 AM to 6:00 PM Phone: (419) 698-2731 Order Now! Find Us Online & In-Store!

< Back House of Meats: 6 Oz. Glazed Boneless Pork Chops Prep Time: 1 hour (bring to room temperature) Cook Time: 10 to 15 minutes Serves: Varies Level: Beginner to Intermediate About the Recipe Thick-cut, juicy, and packed with flavor, these glazed boneless pork chops are perfect for the grill. Pre-marinated in your choice of bold, premium glazes, these chops offer convenience and incredible taste in every bite! Ingredients Available 6 Oz. Glazed Pork Chop Flavors Include: Caribbean Jerk Honey Bar-B-Que Apple Jack Raspberry Bourbon Georgia Peach Herb Butter Garlic JD Bourbon Preparation Preparation Remove pork chops from the refrigerator 1 hour before grilling to allow them to come to room temperature. This helps them cook more evenly. Grilling Instructions High Heat Sear: Preheat the grill to high heat. Sear the pork chops for 2 to 3 minutes per side to develop a flavorful crust. Move to Medium Heat: Once seared, move the chops to a cooler part of the grill to finish cooking over medium heat. Check for Doneness: Use a meat thermometer. Remove the chops from the grill when the internal temperature reaches 135°F . Resting: Tent the pork chops with foil and let them rest for 3 to 5 minutes. They will continue to cook and reach a final internal temperature of 145°F , which is safe to eat. Tips for Success Don’t Overcook: Overcooked pork is dry and tough. Use a meat thermometer to ensure the correct internal temperature. Resting is Important: Resting the pork chops allows the juices to redistribute, resulting in a more tender and juicy final product. Adjust Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Two-zone Grilling: For thicker chops, consider using two-zone grilling (high heat for searing, medium heat for finishing). Previous Next

< Back House of Meats: Pork Green Chili Prep Time: 20 minutes Cook Time: 2 hours Serves: 4 Level: Easy About the Recipe Pork Green Chili is a delicious and hearty dish that is perfect for a cold winter night or anytime you're in the mood for something comforting. Give it a try and enjoy the warm and satisfying flavors of Pork Green Chili! Ingredients 2 lbs Boneless Pork , fat and bone removed. Pork Steak or Western Ribs work great for this recipe. 2 Large Onions , chopped 2 Cans of Chopped Green Chilies 2 Jalapenos , minced 4 Garlic Cloves , mashed 1 tbsp Cumin Seeds, crushed 1 tsp Oregano 1 tsp Thyme 1 cup Cilantro, chopped 1 tbsp Chili Powder 2, 16 oz. cans - White Beans , do not drain (Navy, Cannellini, etc.) 2 tsp Red Wine Vinegar Salt & Pepper to taste 2 Beef Double Bouillon by Knorr 1 ½ qts Water 2 ½ tbsp 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 fairly large soup pot, heat olive oil. Sauté garlic until golden, then add onion. Sauté until it begins to become translucent. Step 2: Add pork. Salt and pepper to taste. Cook over fairly high heat, until pork browns. Then add cumin. Step 3: Lower heat to medium, and cook meat through. Step 4: Add all remaining ingredients. Bring to a boil and let boil 10 minutes or so, then cover and reduce heat to low. Cook at least 1 hour on low, and up to 3 hours, depending on how thick you like your chili, stirring occasionally. Step 5: Serve with grated Colby-Jack Cheese and a big dollop of Sour Cream, Chopped Green Onions or Cilantro, and Tortilla Chips! NOTE: Any other kind of meat could easily be substituted - Chicken, Turkey, Beef, or whatever appeals to you! Previous Next

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! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures < Back Classic Ham and Bean Soup - Traditional Prep Time: 20 minutes Cook Time: 2 hours 30 minutes Serves: 8 servings Level: Easy 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! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures Ingredients House of Meats Smoked Ham Hock , Smoked Ham Shank , Half Smoked Picnic Ham , Ham Slice or leftover ham bone. If it says, "HAM" it will work! The more meat the better! You should have a minimum of 1 Ham Bone and 8 ozs. 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.) 6 cups Water 2 Dried Bay Leaves 1 (14.5 ounce) 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 a 6 quart dutch oven or similiar sized stock pot, spray the pot with cooking spray. On medium heat, cook the onions until softened (about 5 minutes). Add garlic and cook for a minute or so longer. Next, add the white beans, chicken stock, bay leaves, and ham. Bring to a boil and then reduce heat to a 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 the top. Tip: 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. 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 to taste. You may not need any seasonings at all.) Step 4 Optional: Take a potato masher to mash up the beans and veggies on the bottom and stir for a thicker soup! Step 5 Serve with Bob & Emma Jean's Kentucky Cornbread and Butter. Look for their recipe on House of Meats recipe site. Previous Next

< Back House of Meats: Marinated Grilled Boneless Skinless Chicken Thighs Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4 Level: Beginner About the Recipe Try this simple marinated, grilled boneless skinless chicken thighs recipe! Ingredients 2 lbs - House of Meats Boneless Skinless Chicken Thighs 6 Garlic Cloves , roughly chopped 1 tbsp Extra Virgin Olive Oil 1 tbsp Honey 2 tbsp Low Sodium Soy Sauce 1 tbsp Worcestershire Sauce 1 tbsp Dijon Mustard 2 tsp Ground Cumin ½ tsp Kosher Salt ¼ tsp Cayenne Pepper , optional if you want a KICK 2 Juice and Zest of Limes , small. Approx. 3 tablespoons of juice and 1 teaspoon of zest 1 ½ lbs House of Meats Potato Salad This is great side with the Grilled Chicken Thighs 6 Ears of Fresh Sweet Corn Also a great side with the Grilled Chicken Thighs 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 bowl or large Ziplock bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, cayenne, lime juice, and zest. Step 2: Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours, NO more. Let the chicken stand at room temperature for 15 minutes prior to cooking. Step 3: TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, turning once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part with an instant-read meat thermometer. Transfer to a plate or cutting board, cover, and let rest for 5 to 10 minutes. Enjoy warm. Step 4: Serve with House of Meats Potato Salad and fresh grilled corn on the cob! 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