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< Back House of Meats: Air Fryer Boneless Wings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings are ready to go! They may be prepared "as is" or breaded as described. If you choose not to bread your wings proceed to the cooking process.** Ingredients 1 lb Of your favorite House of Meats Marinated Boneless Wings. Serves 4 2 Eggs 1 cup Flour ½ tsp Garlic Powder , if desired ½ tsp Salt , if desired Olive Oil Spray or your favorite spray 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: House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings proceed to the cooking process.** Step 2: In a shallow bowl whisk together the 2 Eggs. Add House of Meats Marinated Boneless Wings to the egg mix. Step 3: In a separate shallow bowl or zip-lock bag mix together the flour, garlic, and salt. Step 4: Prepare just enough to fill the Air Fryer, do not work ahead. Remove the boneless wings from the egg , let excess to drip off and add to the flour mixture. Toss until boneless wings are coated with flour. Step 5: **Preheat the Air Fryer to 400 degrees. Spray the basket with the Olive Oil and add the egg and flour coated wings to the basket leaving some space between them Lightly spray with oil and cook for 5 to 7 minutes, turn and cook for an additional 7 to 10 minutes. Internal temperature should reach 165 degrees. Step 6: Serve with your favorite dipping sauce and celery. 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: Best Perch Prep Time: 5 minutes Cook Time: 10 to 20 minutes Serves: 4 to 6 Level: Easy About the Recipe This Best Perch recipe is a simple yet flavorful way to prepare Lake Perch fillets with a delicious herb-seasoned breadcrumb crust. A combination of parmesan cheese, Italian breadcrumbs, and fragrant herbs enhances the delicate, flaky fish. Finished with a touch of lemon juice and melted butter, this dish is both crispy and savory—perfect for a quick and delicious meal. Ingredients House of Meats Lake Perch Fillets Dill Weed Garlic Salt White Pepper Sweet Basil Lemon Juice Parmesan Cheese Italian Style Breadcrumbs Melted Butter Preparation Step 1: Preheat the oven to 425°F to 450°F. Step 2: Pat the perch fillets dry with a paper towel. Step 3: Lightly grease a glass baking dish and place the fillets skin side down. Step 4: Sprinkle the fish generously with dill weed, garlic salt, white pepper, sweet basil, parmesan cheese, and Italian breadcrumbs, seasoning to taste. Step 5: Drizzle melted butter over the fillets and finish with a splash of lemon juice. Step 6: Bake for 10 to 20 minutes, or until the fish is bubbly, golden, and flakes easily with a fork. Step 7: Optionally, broil for the last 1 to 2 minutes for extra crispiness. Step 8: Serve hot and enjoy! Previous Next

< Back House of Meats: Chicken Parmesan Three Ways Prep Time: Varies Cook Time: Varies Serves: Varies Level: Easy About the Recipe The House of Meats Chicken Parmesan Collection brings you three irresistible ways to enjoy our oven-ready 4 oz. patties. Whether served on their own, stacked in a hero, or baked into a comforting casserole, every bite delivers classic Italian flavor made simple. Ingredients Oven Ready Chicken Parmesan Patties House of Meats 4 oz. Chicken Parmesan Patties Chicken Parmesan Hero Sandwich House of Meats Oven-Ready 4 oz. Chicken Parmesan Patties Sandwich rolls or hero buns Marinara sauce (warmed) Slices of mozzarella or provolone cheese Fresh basil or parsley (optional, for garnish) EZ - Chicken Parmesan Casserole 2 cups - Rotini Pasta 6, 4 oz. House of Meats Chicken Parmesan Patties 1 cup - Shredded Mozzarella Cheese 2 cups - Marinara Sauce ½ cup - Seasoned Italian Breadcrumbs Preparation Classic Chicken Parmesan Patties Prep Time: 2 minutes Cook Time: 14–16 minutes Total Time: ~18 minutes Servings: Varies Steps: Preheat oven to 450°F . Line a baking tray with parchment paper. Arrange patties on the tray without overlapping. Bake for 14–16 minutes , until golden and heated through (internal temperature 165°F). Serve hot with pasta, salad, or roasted vegetables. Chicken Parmesan Hero Sandwich Prep Time: 5 minutes Cook Time: 16–18 minutes Total Time: ~20 minutes Servings: 2 sandwiches Steps: Preheat oven to 450°F and line a baking tray with parchment paper. Arrange patties on tray without overlapping. Bake for 14–16 minutes . While patties bake, lightly toast hero rolls in oven for 2–3 minutes. Place baked patties onto rolls. Spoon marinara sauce over top. Add cheese slices, then return sandwiches to oven for 2–3 minutes, until cheese is melted and bubbly. Garnish with basil or parsley, serve hot, and enjoy. EZ Chicken Parmesan Casserole Prep Time: 15 minutes Cook Time: 35 minutes Total Time: ~50 minutes Servings: 4–6 Steps: Preheat oven to 350°F (175°C) . Cook pasta: Bring a large pot of salted water to boil. Add rotini and cook until al dente, about 8 minutes . Drain well. In a greased casserole dish, combine cooked pasta with 1 cup mozzarella cheese . Pour 2 cups marinara sauce evenly over pasta. Sprinkle with Italian breadcrumbs. Arrange patties on top of pasta. Spoon additional marinara sauce over patties and top with remaining cheese. Cover with foil and bake for 35 minutes , until cheese is melted and bubbly. Ensure chicken reaches 165°F internal temperature . Let rest a few minutes, garnish with basil or parsley, and serve with salad, garlic bread, and your favorite wine. 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: Jiggs Dinner Kit - Serves 6 Hungry Irishmen Prep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6 Level: Beginner About the Recipe House of Meats Complete - Ready to Cook - Jiggs Dinner Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat, Large Head of Fresh Cabbage, 5 lb. Bag Idaho Potatoes, Large Sweet Onion, and 1 lb. Carrots! Perfect for St. Patrick's Day! Ingredients 1 - House of Meats Jiggs Dinner Kit Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat Large Head of Fresh Cabbage 5 lb. Bag Idaho Potatoes Large Sweet Onion 1 lb. Carrots 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 “Our Best” Grobbel’s Corned Beef Flat from the package and place it in a large pot with sufficient water to cover the meat. For a more robust flavor, add the desired amount of the included spice packet to water. Step 2: Bring water to boil. Step 3: Clean vegetables. Quarter Onions, Quarter Potatoes, Cut Carrots in half, Quarter Cabbage. Step 4: Reduce to simmer and cover. Simmer for approximately 2 1/2 to 3 hours or until firmly fork tender. Internal temperature for optimal tenderness, cook to an internal temperature of 190°F. Step 5: With 15 minutes remaining in the cooking time, add to the pot and previously prepared vegetables onion, carrots, and potatoes. Cover and simmer for an additional 15 minutes. Step 6: Remove just the meat to a warm platter and cover. Let stand for 5 to 10 minutes. Step 7: Add cabbage to the other vegetables in a pot and simmer uncovered for 15 additional minutes. Step 8: Slice meat thinly across the grain and serve with vegetables for a complete and hearty meal. Happy St. Patrick’s Day! Previous Next

< Back House of Meats: Oven Ready Gourmet Stuffed Chicken Breast Prep Time: 10 minutes Cook Time: 50 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Oven Ready Gourmet Stuffed Breasts make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Gourmet Stuffed Breast is hand made and stuffed with a variety of delicious ingredients. See the offerings at you’re your favorite HOM location. Ingredients 1 House of Meats 8 oz. Oven Ready Gourmet Stuffed Breast of your choice per person. Parchment Paper 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. Step 2: Bake House of Meats - Oven Ready Gourmet Stuffed Breasts in an oven safe baking dish with a lid. Step 3: Line bottom of the baking dish with parchment paper. Step 4: Remove plastic wrap from the breast. Arrange Oven Ready Gourmet Stuffed Breasts on parchment paper so that they are not touching. Step 5: Bake covered for 30 to 40 minutes. Remove cover and brown for an additional 10 minutes. Check with an instant read meat thermometer. Thick portion of chicken muscle should read 165 degrees. Step 6: Rest for 5 minutes and serve with your choice of vegetable or rice. Previous Next

< Back House of Meats: Famous Colorado Roast Prep Time: 10 minutes Cook Time: 1 hour and 15 minutes Serves: 6 Level: Beginner About the Recipe Boneless Eye of Pork, Stuffed with our Homemade Bread Dressing and layered with Bacon. DELICIOUS! Ingredients 4 lbs House of Meats Pork Colorado Roast - You will need 3/4 to 1 lb. per person. Foil Instant Read 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: GRILL ROTISSERIE : This roast is excellent cooked on an outdoor grill rotisserie. You should grill for approximately 1 hour to 1 hour and 15 minutes at medium high heat. Follow the additional instructions for baking in the oven. Step 2: OVEN : Pre-heat oven to 350 degrees. Step 3: Place House of Meats Pork Colorado Roast on a baking pan with parchment paper and cover or tent with foil. Step 4: Bake in the oven for 30 minutes per pound at 350 degrees. Step 5: Uncover the last 30 minutes of scheduled cooking time to brown and crisp bacon. Step 6: Pull and tent to rest roast at approximate 135 degrees. Internal temperature will raise to 145 degrees while resting. Step 7: Check for doneness with an instant read thermometer. Internal temperature of the Eye of Pork should be 145 degrees when done. Remove strings and serve with Scalloped Potatoes , a vegetable and applesauce. Previous Next

< Back House of Meats: Quarter Pound Ground Chuck Patties Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet burgers are made with quarter-pound frozen chuck patties, offering rich, beefy flavor in every bite. Grill them to your desired level of doneness for juicy, satisfying burgers that are perfect for family cookouts, weeknight dinners, or casual gatherings! Ingredients Quarter Pound Frozen Chuck Patties Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo 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 Cooking Instructions: From a frozen state, place ground chuck patty on a hot skillet or grill. Cook quickly on both sides, turning once. Season generously, top with cheese of your choice, and serve on a toasted bun with lettuce and tomato. The internal temperature should reach 165°F . Do not overcook. COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 165°F. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. 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

< Back House of Meats: Lemon Chicken & Orzo Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill. Ingredients 1 lb House of Meats Boneless Skinless Chicken Thighs 1 tbsp Olive Oil 1 Medium Leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick 1 Celery Stalk , sliced crosswise 1/2" thick 6 cups Chicken Broth , low-sodium ½ cup Orzo ¼ cup Chopped Fresh Dill Kosher Salt and Fresh Ground Pepper, season to taste. 2 Fresh Whole Lemons , cut in halves (For Kick!) 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: Heat oil in a large heavy pot over medium heat. Add cut leek and celery. Cook, stirring often, until vegetables are soft, 5 to 8 minutes. Step 2: Add House of Meats Chicken Thighs and Chicken Broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until Chicken Thighs are cooked through 15 to 20 minutes. Step 3: Transfer Chicken Thighs to a plate. Let cool, then shred chicken into bite-size pieces. Step 4: Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Step 5: Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over. 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