< Back House of Meats: Italian Tomato Tortellini Soup Prep Time: 20 minutes Cook Time: 3 hour and 40 minutes Serves: 6 Level: Beginner About the Recipe Tomato Tortellini Soup – seriously delicious! Everyone will love this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! Credits - Stephanie: https://www.plainchicken.com/about-me/ Ingredients 1 lb. House of Meats Fresh Italian Sausage 28 oz. Can Petite Diced Tomatoes 32 oz. Chicken Broth 2 - 10.75 oz. Cans Tomato Soup 16 oz. Chive and Onion Cream Cheese, softened 18 oz . Package Refrigerated Cheese Tortellini, uncooked 1 tsp Basil 1 tsp Oregano 1 tsp Chives Shredded Mozzarella or Parmesan Cheese , use for individual bowl garnish 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 skillet, cook House of Meats Italian Sausage until browned and no longer pink. Step 2: STOVE METHOD: In a soup pot combine Chicken Broth, Basil, Oregano, Chives, Diced Tomatoes, and Tomato Soup. Bring to a boil and simmer for 1 hour. OR CROCK POT METHOD - Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours. Step 3: Stir in Cream Cheese and Cheese Tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked. Step 4: Serve and top with shredded mozzarella or parmesan cheese if desired. 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: Smoked Country Sausage Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Easy About the Recipe Fully cooked and ready to eat naturally smoked House of Meats Country Style Smoked Sausage is the perfect addition to any tailgate or family meal! Simply heat and serve sausage offers authentic smokehouse flavor. Heat this fully cooked sausage on the stovetop, grill, or in the microwave! Ingredients 1 lb. House of Meats Country Smoked Sausage 1 ½ lbs Potatoes , your choice, canned, diced, or sliced. 1 Can of Corn . Onion , Red Peppers , Cabbage , Carrots (optional) If it sounds good to you, add it in! 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 Grilling Method: Plan to grill your House of Meats County Style Smoked Sausages for 10-15 minutes total. To start, place the smoked sausages on the medium heat side, searing them for a minute or two on each side. Once both sides are perfectly caramelized, move to the cold side of the grill to finish cooking. Serve on a bun right off the grill with your choice of topping! Skillet Method (Kid Approved!): This is one of my kids favorite meals. It's quick and easy and they love it! Cut House of Meats Smoked Country Style Sausage into half inch pieces. Brown in a large skillet. I use an electric skillet. Remove and reserve cooked sausage. Add potatoes, diced, sliced, canned, doesn't matter, what every you have. Brown or thoroughly cook potatoes, what ever is required of your choice. Move browned sausage back to the skillet. Add a can of corn and whatever else sounds good. Warm, season and serve. Previous Next

< Back House of Meats: Turkey and White Bean Spinach Soup Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6 Level: Beginner About the Recipe Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied! All meat items are available at House of Meats. Credits: Stephanie Ingredients 1 lb HOM 100% Pure Ground Chicken Breast 1 tbsp Olive Oil 1 tbsp Minced Garlic ½ cup Yellow Onion, diced 4 cups Chicken Broth Salt & Pepper to taste 1 tbsp Lemon Juice ½ tsp Thyme 2 cups Fresh Spinach, washed 5.50 oz Cannellini Beans, drained and rinsed ¼ cup Parmesan Cheese , shaved to garnish Hard Crusted Bread 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 soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, cook until they are soft and translucent, about 5 minutes. Step 2: Add the chicken broth to the pot and bring to a light boil. Step 3: Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces. Step 4: Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes Step 5: Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes. Step 6: Top each bowl with Parmesan cheese if desired and serve! Enjoy this soup with crusty bread! Previous Next

< 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. 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: Cajun Catfish on Rice Prep Time: 10 minutes Cook Time: 25 to 30 minutes Serves: 4 Level: Easy to Medium About the Recipe Bold, buttery, and perfectly spiced, this Cajun Catfish on Rice delivers classic Southern flavor with every bite. Pan-fried catfish is seasoned with a homemade Cajun blend and served over a bed of zesty rice, then finished with a splash of lemon for a flavorful, comforting dish. Ingredients 4 House of Meats Catfish Fillets 1 teaspoon Onion Powder 2 teaspoons Cajun Seasoning 1 teaspoon Hot Pepper Sauce 2 teaspoons Ground Thyme 2 teaspoons Ground Black Pepper 2 teaspoons Ground Cayenne Pepper 2 teaspoons Salt 1 teaspoon Garlic Powder 1 teaspoon Paprika 1 teaspoon Dried Dill Weed 1 teaspoon Lemon Pepper 1 cup Butter, melted 2 teaspoons Lemon Juice, or to taste Preparation Step 1: Bring rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Step 2: While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture on both sides. Step 3: Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side. Step 4: Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over the fish and sprinkle with lemon juice. Previous Next

< Back House of Meats: Pork Chop Supreme Casserole Prep Time: 20 minutes Cook Time: 1 hour Serves: 4 Level: Easy About the Recipe Try this easy Pork Chop recipe! The creamy mixture adds a nice flavor to the Pork Chops and Potatoes. Ingredients 4 House of Meats Quarter Pound Boneless Pork Chops 4 Medium Potatoes , thinly sliced 1 Envelope Lipton Onion Soup Mix 1 Can Cream of Mushroom Soup ¼ cup Milk ¼ cup Cooking Oil Salt & Pepper Fried Onions, optional 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 saucepan, heat 1/4 cup of oil, and brown pork chops, then drain off fat. Step 2: In a medium casserole dish, arrange the potato slices evenly and top with a layer of the House of Meats Boneless Pork Chops. Step 3: In a bowl, mix together the Lipton Onion Soup Mix, the Cream of Mushroom Soup, and Milk, Pour over casserole to cover. Step 4: Salt and Pepper to taste. Top with Fried Onions if desired. Step 5: In a preheated oven, bake at 350 degrees for 1 hour. Cool the casserole before serving, and enjoy! Previous Next

< Back House of Meats: Broiled Cod Fillets with Basil Butter Prep Time: 10 minutes Cook Time: 6 to 8 minutes Serves: 4 Level: Beginner About the Recipe Flaky cod fillets are broiled to perfection in foil packets and topped with a rich, flavorful basil butter. With hints of garlic, lemon, and Old Bay, this dish is light, aromatic, and ready in minutes—perfect for a fresh and easy seafood dinner. Ingredients 4 – 6 oz. House of Meats Cod Fillets or Loins 6 Tbsp Butter, room temperature (about ¾ stick) 2 Tbsp Chopped Fresh Basil 2 tsp Old Bay Seasoning 1 tsp Fresh Lemon Juice 1 Garlic Clove, minced Preparation Step 1: Preheat broiler. Step 2: Cut four 6x8 inch pieces of foil. Place one fish fillet in the center of each piece of foil. Fold up the foil to form a rectangle with ¾-inch-high sides. Step 3: Sprinkle fish with salt and pepper. Step 4: Place the foil packets on a small baking sheet. Step 5: In a small bowl, combine butter, 1 tablespoon of basil, Old Bay seasoning, lemon juice, and garlic. Using a wooden spoon, mix until well blended. Step 6: Spread the butter mixture evenly over the fish. Step 7: Broil the fish (do not turn) until it is opaque in the center, about 6 minutes. Step 8: Transfer the foil packets to plates. Sprinkle with the remaining 1 tablespoon of basil and serve immediately. Previous Next

< Back House of Meats: EZ Beef Pot Roast Prep Time: 10 minutes Cook Time: 4 hours Serves: 6 to 8 Level: Easy About the Recipe Beef pot roast is a classic comfort food that is perfect for a cozy family dinner. It's hearty, satisfying, and nourishing, while also being easy to prepare and requiring minimal ingredients. Plus, the leftovers are just as delicious the next day! Ingredients 4 lb. House of Meats Boneless Chuck Roast or Boneless English Roast 1 Can - Campbell’s Golden Mushroom Soup 2 Packets - Lipton Onion Soup Mix 2 Cups - Red Wine, you may substitute Beef Broth 1 Bag - Mini Carrots 6 - Potatoes , cleaned and cut up 1 - Onion , quartered Salt and Pepper to taste Preparation Step 1: Mix Mushroom Soup, Lipton Soup Mix and wine or Beef Broth in the bottom of a roasting pan. Step 2: Add House of Meats Pot Roast. pierce with a knife or fork, repeatedly. Add Potatoes and Onions, depending upon how crunchy you like your carrots, add them prior to baking or half way through. Step 3: Bake covered at 350° for at least 4 hours. Take the roast out halfway through baking and cut it into strips, so the gravy has a better opportunity to soak in. Step 4: The roast should be fork tender when done. Thicken gravy if desired. Step 5: Serve with hard rolls and butter. Enjoy! Previous Next

< Back House of Meats: How to Prepare House of Meats Baked Hams Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 1 Level: Beginner About the Recipe House of Meats has a ham for everyone! All hams are Fully Cooked simply Heat and Serve. Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams 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: Your Boneless Ham is Fully Cooked and only needs to be warmed through. Step 2: Pre-heat oven to 350 degrees F. Step 3: Place ham in a baking dish, add 1/4 inch of water, cover pan tightly with foil. Step 4: Bake for approximately 12 to 14 minutes per pound. Step 5: Adjust your cooking time to the weight of the ham. Sliced hams will cook slightly faster. It is easy to overcook ham. To present a perfect baked ham, we suggest using a good instant read thermometer. The internal temperature should reach 130 degrees. Here are some cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours. Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 6: Before serving the House of Meats Spiral Sliced hams slice ham core between slices. Then, serve and enjoy! Previous Next

< Back House of Meats: Baked Parmesan Walleye Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe This baked parmesan walleye fillet recipe is a delicious and healthy way to enjoy fish. Serve hot with a side of roasted vegetables, or fresh House of Meats french fries! Enjoy! Ingredients 1 lb House of Meats Fresh Walleye Fillets Ask your House of Meats Butcher to remove the skin from the fillet for this recipe. ¼ cup Panko Breadcrumbs ¼ cup Parmesan (finely grated) 1 Large Egg , beaten ¼ tsp Garlic Powder ¼ tsp Onion Powder ¼ tsp Paprika ¼ tsp Salt ¼ tsp Pepper 1 Lemon 1 Bag of HOM French Fries 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 400 degrees. Line a baking tray with foil and spray with non-stick cooking oil or butter. If your fish is frozen, IT MUST BE THAWED COMPLETELY. Step 2: Break an egg onto a shallow bowl and whisk it. Grate Parmesan Cheese into a separate bowl with remaining dry ingredients and stir. Step 3: Ask your HOM Butcher to remove the skin off your walleye fillets, both sides of the fillet are coated with this recipe. Then, pat the fillets with a paper towel on both sides so that they're dry. Step 4: Dip one fillet into the egg to completely coat it with egg. Then, dip it into the bowl with the dry ingredients to coat it with the dry ingredients. Place the coated fillet on the baking sheet. Repeat with other fillets. Then, sprinkle any remaining dry ingredients on top of the fish. Step 5: Bake in oven for 15 minutes. The fish should be white and flakey on the inside and golden brown on the outside when it's done. Remove from oven, top with lemon juice, and enjoy! Step 6: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans. Previous Next

< Back House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help! The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize. Ingredients Quarter Pound Kansas City 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 the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature. Step 2: Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks. Step 3: The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. 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