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< Back House of Meats: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels 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: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next

< Back House of Meats: Thick Cut - T-Bone Pork Chops Brined & Grilled Prep Time: 30 minutes Cook Time: No Cooking Time, Use this Recipe in Your Next Dish! Serves: 1 Level: Easy About the Recipe The secret to tender pork chops is cooking the chops to 135 degrees, removing them from the grill and letting rest for 5 minutes so juices remain in the meat and the temperature rises to the recommended 145 degrees. At which point, they should be tender and juicy with a hint of pink. Use an instant read thermometer to check the internal temperature of the meat. If you cook your meat to a higher temperature; it will become tough and dry. Brining pork chops before cooking is a sure way to guarantee the moist flavorful grilled pork chops. A simple brine is pickle juice; or you may make your own to suit your tastes. NOTE: This brine works well with Chicken, Pork, and Turkey. Ingredients BRINE INGREDIENTS: ¾ cup brown sugar ½ cup kosher salt 6 cups water cold Additions to suit: Garlic Cloves - 3-5 garlic cloves, lightly smashed Bay Leaves - add 4. Whole Cloves - just a few Black Peppercorns - about 3 tablespoons. Juniper Berries - about a tablespoon, crushed Fennel Seed - about a tablespoon. Citrus slices: Lemon, Lime, Oranges. 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 INSTRUCTIONS: - In a microwave heat 2 cups of water until hot. - Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve. - Add the 4 cups of cold water and stir. - Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged. - Refrigerate for 1-4 hours. - Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe. Previous Next

< Back House of Meats: Oven Ready Florentine Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Florentine Meatloaf Our delicious seasoned meatloaf enhanced with spinach, ham, and provolone 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: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. Previous Next

< Back House of Meats: Beer Battered Cod Prep Time: 20 minutes Cook Time: 4 minutes per batch Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Beer Battered Cod is a crispy, golden delight with a light, airy batter that perfectly complements the tender, flaky fish. Using beer in the batter creates a delicate crunch, while deep frying locks in flavor and moisture. Serve with tartar sauce for a classic, pub-style fish dish that’s perfect for any occasion. Ingredients 2 lbs. House of Meats Cod Fillets or Cod Loins 1 ¼ cups Flour ½ tsp Salt 1 Egg, separated 12 oz Beer (stale beer works best) 1 tbsp Vegetable Oil Oil for Deep Frying Extra Flour for Dredging Tartar Sauce (optional) Preparation Step 1: In a large bowl, sift together flour and salt . Step 2: Make a well in the center and add the egg yolk and half of the beer . Whisk gradually, drawing in the flour to form a smooth paste. Step 3: Stir in the remaining beer and vegetable oil , being careful not to overmix. Cover and let the batter rest for 15 to 30 minutes . Step 4: Meanwhile, heat the deep-frying oil to 375°F . Step 5: Pat the cod fillets dry with a paper towel and cut them into 4-inch pieces . Step 6: Beat the egg white until very foamy, then gently fold it into the batter. Step 7: Working in batches, dredge each piece of fish in flour , shaking off excess. Step 8: Dip each floured fillet into the batter, coating evenly. Step 9: Carefully place the fish in the hot oil and fry for about 4 minutes , or until golden brown and crispy. Step 10: Remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces. Step 11: Serve hot with tartar sauce , if desired. Previous Next

< Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler 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 Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: 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! House of Meats Au Jus: Heating Instructions: 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 then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: 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 Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! 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: Yuengling Beer Battered Cod Prep Time: 0 to 5 minutes Cook Time: 5 to 25 minutes (Varying Cooking Methods) Serves: Level: Beginner About the Recipe Experience the perfect combination of crunchy, golden beer batter and tender, flaky cod with Yuengling® Beer Battered Cod Fillets. Made with premium cod fillets coated in a rich, flavorful Yuengling® beer batter, this high-quality, commercially crafted product is available frozen at our locations. Whether you're looking for a quick and easy meal or a restaurant-style seafood dish at home, these fillets deliver mouthwatering taste with minimal effort! Ingredients Yuengling Battered Cod Fillet 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 Cook directly from frozen for the best texture and flavor. Choose your preferred method for a crispy, golden finish: Baking (Conventional Oven): Preheat oven to 425°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 16 to 18 minutes , flipping halfway through for even crispness. Baking (Convection Oven): Preheat oven to 400°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 12 to 14 minutes , flipping halfway through. Deep Frying: Preheat oil to 350°F . Carefully place fillets in hot oil. Fry for 5 minutes until golden brown and crispy. Ensure the fillets reach an internal temperature of 165°F before serving. Pair your Yuengling® Beer Battered Cod Fillets with classic sides for a satisfying meal: Creamy coleslaw for a refreshing contrast Crispy French fries or potato wedges for a perfect crunch Tartar sauce or lemon wedges for a zesty finish Whether it’s a casual dinner or a traditional fish fry, Yuengling® Beer Battered Cod Fillets offer a quick, easy, and irresistibly crispy meal the whole family will enjoy! Previous Next

< Back House of Meats: Balsamic Glazed Salmon Fillets Prep Time: 5 to 10 minutes Cook Time: 15 to 20 minutes Serves: 1 Level: Easy-Intermediate About the Recipe Balsamic Glazed Salmon is a mouthwatering dish that combines the rich flavors of salmon with a sweet and tangy balsamic glaze. This dish is a perfect choice for a special occasion or a weeknight dinner, and it pairs wonderfully with a variety of sides such as roasted vegetables, rice, or a fresh salad. Ingredients 4 - 12 oz. House of Meats Salmon Fillets 4 Garlic Cloves Minced 1 tbsp Red or White WINE 1 tbsp Honey ⅓ cup Balsamic Vinegar 4 tsp Dijon Mustard Salt & Pepper to Taste 1 tbsp Chopped Fresh Oregano 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: Preheat oven to 400° F. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Step 2: Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Step 3: Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Step 4: Brush fillets with remaining glaze and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Previous Next

< Back House of Meats: Valentine's Day Dinner for Two Preparation Suggestions Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 2 Level: Intermediate About the Recipe Ingredients House of Meats Valentine's Day Dinner for Two Preparation Prepare Steaks : To prepare Heart Shaped Rib Eye Steaks: Place the Heart Shaped Rib Eye Steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steak over and continue to grill for 3 to 5 minutes for medium rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium well. Medium Rare - 130°F Medium - 140°F Medium Well - 150°F To prepare Bacon Wrapped Tenderloin Fillets: Bring House of Meats Bacon Wrapped Tenderloin Fillets to room temperature. Preheat grill to medium high heat. Place Bacon Wrapped Tenderloin Fillets on grill bacon side down. Roll Bacon Wrapped Tenderloin Fillets every 2 to 3 minutes until bacon is crisp on all sides. Be care with flare ups, DO NOT BURN BACON. After bacon is crisp on all sides, turn the Tenderloins on ends to make grill marks, about 1 minute per side. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Prepare Twice Baked Potatoes : To Prepare: From a thawed state: Microwave high for 3 minutes. Bake in pre-heated 425°F Oven for 15 minutes. From a frozen state: Microwave on high for 5 minutes. Bake in pre-heated 425°F Oven for 30 minutes. Prepare Shrimp Kabobs: To Prepare: Grill for 2-3 minutes over medium heat, turn, and grill for an additional 1-2 minutes. Shrimp Kabobs are done when they turn pink. DO NOT OVERCOOK. Previous Next

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