< Back House of Meats: Blackened Swordfish Prep Time: 10 minutes Cook Time: 20 to 25 minutes Serves: 4 Level: Intermediate About the Recipe This Blackened Swordfish recipe delivers bold, smoky flavors with a crispy, spice-infused crust. Thick, meaty swordfish steaks are coated with a robust homemade blackening seasoning and seared at high heat for a beautifully charred exterior while remaining tender and juicy inside. The combination of fresh or dried herbs, cayenne pepper, and white pepper creates a perfect balance of heat and earthiness, making this dish a flavorful favorite. Ingredients 4 - 8 oz. - House of Meats Swordfish Steaks, preferably more than 1/2 inch thick, skin removed. Note: If you`re using fillets, pull out any small bones. Use prepared or store-bought Blackening Seasoning or combine the following ingredients: 1 tbsp fine chopped fresh or 1 1/2 tbsp Dried Thyme Leaves 1 tbsp finely chopped fresh or 1 1/2 tbsp Dried Marjoram or Dried Oregano 1 ½ tsp Cayenne Pepper 2 tsp Salt 1 tsp Freshly Ground White Pepper Set aside 1/4 C Pure 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 medium bowl, thoroughly mix the thyme, marjoram (or oregano), cayenne, salt, and white pepper. Step 2 : Heat a cast-iron skillet over high heat until it develops a dull, matte appearance—this means it’s nearly red-hot. This takes about 5 to 10 minutes depending on your stove. Step 3 : Brush both sides of the swordfish with half the olive oil, then generously pat one side with the blackening seasoning mixture. Step 4 : Keeping the heat on high, place the fillets herb side down in the hot skillet. Expect heavy smoke—this is key to achieving that classic blackened crust. Sear for about 2 minutes. Step 5 : Flip the fillets into a separate non-stick sauté pan with the remaining olive oil, set over medium heat. Cook for an additional 2 to 6 minutes, depending on thickness, until the internal temperature reaches 145°F. Step 6 : Enjoy your blackened swordfish with a side of rice, grilled vegetables, or a fresh citrus salad for a well-balanced meal. 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: EZ Air Fryer Brats Prep Time: 10 minutes Cook Time: 25 minutes Serves: 2 Level: Easy About the Recipe Italian sausage is a rich and flavorful ingredient that can add depth and complexity to a wide variety of dishes. Its bold taste makes it a popular choice for adding flavor to pasta dishes, soups, stews, and casseroles, and it can be used in both Italian and non-Italian recipes. Ingredients 1 lb House of Meats Brats, any flavor profile (One pound serves approximately 2 - 3 people) 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 Step 1: Since House of Meats are already seasoned and have a higher fat content, you don't need to do any prep work for this recipe. Remove your House of Meats from the refrigerator for 5-10 minutes before cooking. Cook on 360°F. Step 2: Lay the sausage in a single layer on the air fryer basket, leaving room on all sides. No need to preheat the air fryer, just lay the sausages on the basket and put in at 360°F. Step 3: Cook the Brats in an air fryer oven for 6 minutes turn over, and continue cooking for an additional 5 to 6 minutes, or until the internal temperature reaches 160°F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook the brats as they'll start to shrivel and juices and flavor will start leaking from the brats. Step 5: Remove the House of Meats Brats from the air fryer and let rest for 3 minutes before serving. It takes at least 3 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Enjoy! Previous Next

< Back House of Meats: Lemon Butter Swai Fish Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 Level: Intermediate About the Recipe Bring a fresh, flavorful seafood dinner to the table in just 30 minutes with this swai fish in lemon butter garlic sauce. Mild, tender swai fillets cook beautifully in a rich, zesty sauce made with butter, garlic, and bright lemon, creating a simple yet satisfying meal the whole family can enjoy. Affordable, versatile, and easy to prepare, this one-pan recipe is perfect for busy weeknights, quick dinners, or anyone looking for a delicious seafood dish with minimal cleanup. Featuring House of Meats Swai Fish Fillets. ©Sweet & Savory Meals. Ingredients Swai Fish Preparation 2 House of Meats Swai fish 1/4 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoon vegetable oil Garlic Butter Sauce 1/2 cup unsalted butter 4 cloves garlic, minced 1 tablespoon grated ginger root 1 tablespoon capers 1 lemon, juiced 2 tablespoons chopped parsley 1/4 teaspoon red pepper flakes Garnish Lemon Italian parsley, chopped Preparation Step 1: Rinse the swai fish fillets with cold water and pat dry with paper towels. Season both sides with salt and ground black pepper. Tip: Cooking frozen or cold fish fillet in a frying pan can cause the fish to be cooked unevenly. Let the fish fillet come to room temperature for 10 minutes before cooking swai. Step 2: Place a large skillet over medium-high heat. Add the vegetable oil and wait for it to start sizzling. Pan fry the fillets, about 1-2 minutes per side, or until light brown. Tip: Don't flip the fillets until they have started browning. This usually takes a couple of minutes. Step 3: To the same pan, add butter and melt it, then add garlic and ginger, stir and cook for 30 seconds. Then add capers, lemon juice, parsley, red pepper flakes, and a pinch of salt. As soon as the sauce starts to bubble, turn off the heat. Step 4: Return the fish to the pan with the sauce. Drizzle the sauce on top with a spoon, and garnish with lemon wedges and parsley. Serve immediately, and enjoy! Previous Next

< Back House of Meats: Half Pound - Mahi Mahi Fillets with Herb Sauce Prep Time: 15 minutes Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe Mahi-Mahi is a very durable, versatile fish. Mahi-Mahi can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, and Cod. Ingredients 1 ½ lbs HOM Mahi-Mahi Fillets ¼ cup White Wine, Your choice 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic , Minced 4 Drops Hot Pepper Sauce 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: HOM Mahi Mahi are cut into approximately 8 oz. serving-size pieces. Step 2: Preheat the grill to 350 degrees. Spray the grates with oil. Step 3: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 4: Place HOM Mahi Mahi fillets on grill and brush with sauce. Grill 5 minutes. Step 5: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes. Previous Next

< Back House of Meats: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive 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: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next

< Back House of Meats: Easy Enchiladas - Made with HOM Ground Chicken Prep Time: 12 minutes Cook Time: 35 minutes Serves: 4 Level: Easy About the Recipe Are you hungry for a scrumptious and hassle-free meal? You might want to give the Chicken Enchiladas a try! This is a simple and delicious recipe that can be prepared with just a few ingredients. Ingredients 1 lb House of Meats 100% Pure Ground Chicken Breast 1 cup Chunky Salsa 10 oz. Red Enchilada Sauce , temperature to your choice 8 - 8 inch Flour Tortillas or more traditional Corn Tortillas 2 cups Shredded Mexican Cheese 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: Spray a 9x13-inch baking dish with non-stick cooking spray. Step 3: In a large skillet, brown the House of Meats 100% Pure Ground Chicken Breast over medium heat. After cooked, stir in salsa and cook until heated through. Remove from heat. Add ½ the Enchilada Sauce in the bottom of the prepared dish. Step 4: Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer. Step 5: Warm the tortillas according to the package instructions. Add ¼ cup of the meat and salsa mix to each tortilla and top with a heaping tablespoon of cheese. Tightly roll each tortilla and place them in the dish, seam side down. Step 6: Pour the remaining Enchilada Sauce over them and cover with the remaining cheese. Wrap the dish tightly with aluminum foil and bake for 30 to 35 minutes. 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: Salmon Glazed with Honey and Mustard Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 to 6 Level: Easy About the Recipe This Salmon Glazed with Honey and Mustard is a flavorful and simple dish, featuring a tangy-sweet glaze made with grainy Dijon mustard, honey, and a touch of cider vinegar. The caraway seeds add a hint of warm spice, while broiling gives the salmon a beautifully caramelized crust. Serve it with fresh green beans and rice for a well-balanced meal. Ingredients 1 ½ to 2 lbs. House of Meats Salmon Fillet (skin-on) 1 Garlic Clove, minced and mashed into a paste 3 tbsp Grainy Dijon Mustard 1 tbsp Mild Honey ½ tsp Cider Vinegar ½ tsp Caraway Seeds, crushed Olive or Canola Oil ½ tsp Salt (divided) ¼ tsp Black Pepper Preparation Step 1: Preheat the broiler. Step 2: Line the rack of a broiler pan with foil and lightly coat it with oil. Step 3: Pat the salmon fillet dry with a paper towel and place it skin-side down on the prepared pan. Step 4: Season the salmon with ½ tsp salt. Step 5: In a small bowl, mix the garlic paste, mustard, honey, vinegar, caraway seeds, ¼ tsp black pepper, and a pinch of salt until well combined. Step 6: Spread the mustard glaze evenly over the top of the salmon. Step 7: Broil the salmon 5 to 6 inches from the heat source for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Using two large spatulas, carefully transfer the cooked salmon to a serving platter. Step 9: Serve hot with fresh green beans and rice. 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

< Back House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Ingredients Tenderloin Rosenthal from any House of Meats Location House of Meats Au Jus Preparation Step 1: Allow Tenderloin Rosenthal to reach room temperature. Place on a cookie sheet or baking pan. Preheat oven to 475 degrees. Bake, uncovered, in a standard pre-heated oven for 35 minutes. Step 2: This will be rare to medium rare, adjust cooking time to doneness preference. For perfection, monitor with a good-quality meat thermometer. Remove tenderloin from oven, tent with foil, and allow to rest for 10 minutes before slicing. Step 3: While your Tenderloin Rosenthal is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the tenderloin) to a boil and then reduce to simmer. Step 4: Slice tenderloin between bacon slices; remove toothpicks, place on a warmed serving platter or plate, top with juices and House of Meats AuJus. Serve and enjoy! Previous Next

< Back House of Meats: Weber - Grilled Cod Loins or Sea Bass with Shrimp Prep Time: 20 minutes Cook Time: 10 minutes Serves: 1 Level: Intermediate About the Recipe House of Meats presents a delightful recipe for grilled cod loins or sea bass with succulent shrimp. This elegant dish is perfect for entertaining guests or enjoying a special meal with family. The combination of tender fish fillets and flavorful shrimp, prepared on the grill, is sure to impress even the most discerning palates. Ingredients 2 - House of Meats 6 oz. Cod Loins . 10 - House of Meats Large Shrimp, peeled and deveined. 1 - Red Onion , chopped. 2 Tbsp Fresh Cilantro, chopped. 1 - Red Bell Pepper, chopped 1 - Ear Corn on the cob, husked. Salt , to taste Black Pepper , to taste. Olive Oil. 1 tsp Fresh Ginger. 4 - Lemons , juiced. 1 - Orange, juiced. ½ cup Olive Oil. 1 tsp Kosher Salt. 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: Prepare the grill for direct cooking over medium-high heat (450° to 500°F). Step 2: Mix the dressing ingredients together in a small bowl. Step 3: Place the chopped onion and cilantro into cold water. Step 4: Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper. Step 5: Toss the shrimp in the remaining oil, salt and pepper. Step 6: Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once. Step 7: Flip the corn and continue grilling until golden brown. Step 8: Flip the shrimp and continue cooking until firm to the touch and opaque in color. Step 9: Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F. Step 10: Remove the Cod Loins from the grill. Step 11: Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center. Step 12: Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise. Step 13: Cut the corn kernels off the cob. Step 14: Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up. Step 15: Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top. Previous Next