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< Back House of Meats: Pork Baby Back Ribs - In the Oven Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 Level: Beginner About the Recipe This is a great rib recipe that can be made in just over an hour, full of flavor, with rib meat that falls off the bone! Ingredients 3 Slabs House of Meats Pork Baby Back Ribs , approximately 9 to 10 lbs. Serves 6 with a 1/2 Slab per person. Buy House of Meats Grab N' Go Pork Baby Back Ribs and save. 1 Bottle Thick BBQ Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi 1 Rib Rub We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning Heavy Duty Foil 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: After opening the package of House of Meats Baby Back Ribs trim the back of the ribs and season well with rib rub. Step 2: Pre-heat oven to 350 degrees. Step 3: Wrap your ribs tightly in aluminum foil, no holes. Place on a baking pan to catch any drips. Bake for about 1 hour. Step 4: After about one hour, peel the foil back and check the ribs. When they appear done, remove from the foil wrap and place on a foil lined oven pan to broil. Swab on BBQ sauce on both sides. Pre-heat broiler. Step 5: This is a critical step. Place directly under the broiler. WATCH YOUR RIBS CLOSELY! DO NOT LET THEM BURN. Broil for 5 minutes, then turn, and broil for an additional 5 minutes. Step 6: Your ribs are ready to serve. Cut between bones and enjoy. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Chicken Shish Kabobs Prep Time: 15 minutes Cook Time: 10 to 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Complete Chicken Shish Kabobs are ready to go on the grill. Add a few sides and you have the perfect meal for a busy weeknight or entertaining friends. Ready in 10 to 15 minutes of cooking time! Ingredients 1 or 2 - House of Meats Half Pound Complete Chicken Shish Kabobs per Person Instant read Meat Thermometer Vegetable oil Yogurt or Tzatziki Sauce Your favorite sides 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 the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Step 2: Grill House of Meats Complete Chicken Kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking Step 3: Do not overcook your House of Meats Complete Chicken Kabobs. To prevent overcooking use an instant read meat thermometer. Check temperature with your instant read thermometer frequently while grilling to avoid overcooking. Insert the thermometer into the thickest part of the chicken and grill until it reaches an internal temperature of 160-165°F. Step 4: Serve House of Meats Complete Chicken Kabobs straight off the grill on the stick with a dollop of yogurt or tzatziki sauce, add popular sides as: Lebanese Rice Pilaf, Lemon Rice, Classic Hummus, Fattoush Salad, or Tabbouleh Salad. Previous Next

< Back House of Meats: Chicken Wings or Wing Dings On The Grill Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4 Level: Beginner About the Recipe HOUSE OF MEATS CHICKEN WINGS or WING DINGS ON THE GRILL House of Meats grilled chicken wings will be a TOUCHDOWN on game-day with your family and friends when served hot and crisp off the grill. They are the perfect snack or meal while watching your favorite sport at home or tailgating with friends. GRILLED CHICKEN WING SAUCE Always serve your selection of wing sauces on the side. Do not toss wings in sauce ahead as the crispy skin you worked so hard to achieve will soften. House of Meats has a full selection of amazing chicken wing sauces, check it out! Prepare your wing sauce smorgasbord before you start grilling so it is ready for your wings as they come off the grill. Be sure to label the sauces, you do not want any surprises. Ingredients 2 lbs House of Meats Choice Black Angus 90% Lean Ground Chuck or 95% Lean Ground Sirloin 1 Can Dark Red Kidney Beans , drained 1 Can Black Beans , drained 4 Cans of Stewed Tomatoes 5 tsp Chili Powder 1 Medium Onion , diced 1 Green Bell Pepper , diced 1 Yellow Bell Pepper , diced 4 Cloves of Garlic , diced Jalapeno Pepper , optional, diced 5 cups Water 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: Brown and drain 2 lbs. of House of Meats Choice Black Angus 90% Lean Ground Chuck or 95% Lean Ground Sirloin. Step 2: In a large pot, combine diced onion, diced peppers, and diced garlic clove. Sauté until lightly browned. Step 3: Add all other ingredients to pot. Bring to a rolling boil and turn down to simmer for 30 minutes, stirring frequently. Step 4: Serve with shredded cheddar cheese, a dollop of sour cream, and crackers. Enjoy! Previous Next

< Back House of Meats: Grilling House of Meats Pork Baby Back Ribs Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 Level: Beginner About the Recipe This is a great rib recipe that can be made in under an hour, full of flavor, with meat that falls off the bone! Ingredients 3 Slabs House of Meats Pork Baby Back Ribs , approximately 9 to 10 lbs. Serves 6 with a 1/2 Slab per person. Buy House of Meats Grab N' Go Pork Baby Back Ribs and save. 1 Bottle Thick BBQ Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi 1 Rib Rub We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning Heavy Duty Foil 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: After opening the package of House of Meats Baby Back Ribs trim the back of the ribs and season well with rib rub. Step 2: Next, wrap your ribs in aluminum foil and place on the grill for about 40 minutes over medium heat. Step 3: After 40 minutes, peel the foil back and check the ribs. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 4: Your ribs are ready to serve. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Pub Steak and Ale Soup Prep Time: 20 minutes Cook Time: 1 hour Serves: 6 Level: Easy About the Recipe If you're looking for a hearty and flavorful soup, look no further than pub steak and ale soup. This recipe combines tender chunks of beef with a rich and savory broth made from ale and beef stock. Serve the soup hot with puff pastry croutons! Ingredients 2 lbs. House of Meats Steak - New Yrok Strip , Rib Eye , or Sirloin Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 4 Tbsp Butter , split in half ¼ cup Flour 6 Celery Stalks , diced 16 oz Cremini Mushrooms , sliced 2 lbs. Carrots , peeled and chopped 1 Yellow Onion , diced 6 Garlic Cloves 2 Bay Leaves 3 Thyme Stems 1 Bottle of Ale 1 qt Beef Broth 4 tsp Balsamic Vinegar , split in half Salt and Pepper , to taste Puff Pastry Croutons, to garnish 1 Tbsp Tomato Paste , 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 the bottom of a heavy-duty pot, melt two tablespoons of butter. Then add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside. Step 2: Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later. Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed. Step 3: Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat (about 3 to 4 minutes). Stir in the tomato paste and the rest of the flour until evenly distributed. Step 4: Pour in the ale, beef stock, and half of the balsamic vinegar and bring to a boil. Reduce to a simmer for 20 to 30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems, then add the second half of the balsamic vinegar and the mushrooms. Step 5: Season with salt and pepper. Serve with puff pastry croutons and enjoy! Previous Next

< Back House of Meats: Choice Black Angus Chopped Cube Steaks Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe House of Meats Choice Black Angus Chopped Cube Steaks are made with 95% Lean Ground Sirloin. The beef is ground and formed into a 5 oz. Chopped Cube Steak. They are easy to prepare and when cooked with mushrooms and onions in a rich flavorful gravy will surely deliver a family dinnertime favorite. Handle carefully. Ingredients 4 - 5 oz. House of Meats Choice Black Angus 95% Lean Chopped Cube Steaks Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 8 oz Mushrooms , cleaned gently with a damp towel Cremini or white button suggested 1 cup Sweet Yellow Onion , thinly sliced 1 tsp Garlic , minced 3 Tbsp All Purpose Flour 2 cups Beef Broth 1 ½ tbsp Worchester Sauce 4 Tbsp Butter , divided Salt and Pepper , to taste Chopped Parsley to garnish Bacon , t op with extra crispy, crumbled bacon before serving. 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 skillet over medium-high heat melt 2 tablespoons of butter. Add House of Meats Chopped Cube Steaks and cook for about 3 minutes on each side until browned (they will cook further in the sauce later). Remove the meat patties from the skillet and place them on a plate. Step 2: Using the same skillet, reduce to medium heat and add the remaining 2 tablespoons of butter. Add in the sliced onions and mushrooms and cook for 5 to 6 minutes or until softened and browned. Step 3: Add the garlic and cook for an additional minute. Step 4: Sprinkle flour over the mushrooms, onions, and garlic and stir while cooking for one minute. Step 5: Add the beef broth and Worcestershire sauce and salt and pepper to taste and cook for about 5 to 6 minutes stirring frequently. Step 6: Add House of Meats Chopped Cube Steaks back into the skillet — along with any juices on the plate — and cover them with the gravy. Cover with a lid and reduce heat to a simmer and cook for another 10 minutes. Remove lid and cook another 10 to 15 minutes letting the sauce thicken. Step 7: Serve this easy dinner with green beans and creamy mashed potatoes or white rice or on a bead of thick noodles and you will have a nice hearty meal for a weeknight dinner. Your whole family will love the comforting homemade onion gravy in this tasty dish! Previous Next

< Back House of Meats: Rib Eye Steak Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe Rib Eyes are loaded with marbling giving them a whole lot of flavor! This is why many consider these to be the tastiest of all steaks. Cook over high heat on your grill or in a cast-iron skillet to achieve a mouth-watering sear. Did you know? House of Meats will gladly cut your Rib Eye Steak to any thickness you desire, just ask! Ingredients Half Pound Boneless Rib Eye 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: How to Prepare House of Meats Glazed Salmon Fillets Prep Time: 0 minutes Cook Time: 7 minutes Serves: 4 Level: Easy About the Recipe Ingredients 4 - 12 oz. House of Meats Glazed Salmon Fillets Olive Oil or spray of the grill grates House of Meats Glazed Salmon Glazes: Apple Jack Glazed Salmon Fillets California Orange Glazed Salmon Fillets Caribbean Jerk Glazed Salmon Fillets Fajita Glazed Salmon Fillets Garlic Pepper Glazed Salmon Fillets Georgia Peach Glazed Salmon Fillets Hawaiian Luau Glazed Salmon Fillets Herb Butter Garlic Glazed Salmon Fillets Jack Daniels Bourbon Glazed Salmon Fillets Pineapple Paradise Glazed Salmon Fillets Raspberry Bourbon Glazed Salmon Fillets 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: The most important thing to achieve Great Grilled Salmon is to not overcook ! Total cooking time should not exceed 7 minutes. Fish will flake easily when cooked. Step 2: House of Meats offers many flavors of Glazed Salmon. Our Glazed Salmon is ready to go on the grill. No prep work. Step 3: Brush grill rack with Olive Oil. Cook House of Meats Glazed Salmon, skin side down, on uncovered grill, directly over medium heat for approximately 5 minutes. Turn with a spatula, and continue grilling for an additional 2 to 3 minutes. Previous Next

< Back House of Meats: How to Grill Chicken Breast Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 6 Servings Level: Easy About the Recipe How to Grill Chicken Breasts (so they turn out juicy every time) is such a handy tutorial to have on hand! Don't be intimidated by grilling chicken breasts - here are our tips, tricks and super simple recipe to guide you! Featuring House of Meats Boneless, Skinless Chicken Breasts © The Wooden Skillet Ingredients 6 House of Meats Boneless, Skinless Chicken Breast 1 ½ tablespoons kosher salt 1 ½ tablespoons ground black pepper Equipment Paper Towels 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: Combine sale and pepper in a small bowl, set aside. Step 2: Place chicken breasts on plate and pat dry with clean paper towel. Step 3: Sprinkle both sides with a generous amount of sale and pepper mix. Step 4: Heat grill to medium heat (approximately 400 degrees F). Step 5: Place chicken on direct heat (direct flame) and cook at medium heat for 4 to 5 minutes per side. Step 6: Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don’t need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer. Step 7: Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees). Step 8: Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast). Previous Next

< Back House of Meats: Grilled Pork Tenderloin Prep Time: 30 Minutes Cook Time: 15 to 20 minutes Serves: 6 Servings Level: Easy About the Recipe Grilled pork tenderloin is one of those easy dinners that feels special without taking much effort. It turns out juicy, flavorful, and beautifully caramelized on the outside with a simple sweet-and-savory marinade. This recipe is perfect for weeknights, cookouts, or meal prep. A quick rest after grilling keeps every slice tender and delicious. Featuring House of Meats Pork Tenderloins © The Boat Shed Cafe Ingredients 2 lbs. House of Meats Pork Tenderloin ¼ cup apple cider vinegar 2 teaspoons minced garlic 1 teaspoon Italian seasoning ¼ cup olive oil 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon Dijon mustard 1 tablespoon honey 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: Pat the pork tenderloins dry with a paper towel and set aside. Step 2: In a small bowl, whisk together the apple cider vinegar, minced garlic, Italian seasoning, olive oil, salt, black pepper, Dijon mustard, and honey. Step 3: Place the pork in a zip-top bag and pour the marinade over it. Seal the bag and let it marinate for at least 30 minutes. Step 4: Heat the grill to medium-high, about 400°F. Rub the grill grates with oil to keep the pork from sticking. Step 5: Remove the pork from the bag with tongs and shake off the excess marinade. Grill for 15 to 20 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 140°F. Step 6: Remove the pork from the grill and tent loosely with foil. Let it rest for 5 to 10 minutes until it reaches 145°F, then slice and serve. Previous Next

For the Holidays Number of recipes found: 13 Filter by Level Beginner Easy Easy to Intermediate Easy-Intermediate Intermediate Filter: Appetizers & Sides Beef Complete Dinner Ham Holiday Kielbasa Prime Ribs Soups & Stews Turkey Beginner House of Meats: Choice Black Angus Rump Roast This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. House of Meats: Complete Holiday Ham Dinner Preparation Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Easy to Intermediate House of Meats: Complete Turkey Dinner Preparation Instructions 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 House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Beginner House of Meats: Toledo's Best Fresh Homemade Kielbasa Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Intermediate House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive 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 Intermediate House of Meats: Whole Beef Tenderloin Easy-Intermediate Never Fail Prime Rib We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Easy Sauerkraut Soup with Sausage Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy-Intermediate The Perfect Prime Rib Roast A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Easy Hearty Kielbasa Soup Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy Classic Ham and Bean Soup - Traditional 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 House of Meats: Choice Black Angus - Boneless Sirloin Fillet Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe House of Meats Choice Black Angus Boneless Sirloin Steaks, when prepared and cooked properly, have a distinctly delicious beefy flavor. Sirloin steaks do not have much fat content or intramuscular marbling. Therefore, you should be careful not to overcook them. Do to its lower fat content, we recommend cooking steaks rare to medium rare for maximum flavor, tenderness, and juiciness. Did you know? House of Meats will gladly cut your Boneless Sirloin Filet to any thickness you desire, just ask! One more thing. Did you know? This steak is excellent marinated. Ingredients Half Pound Boneless Sirloin Filet 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, 3 to 4 minutes. Turn the steak over and continue to grill 2 to 3 minutes for medium - rare, 4 to 5 minutes for medium, and NOT RECOMMENDED 6 to 8 minutes for medium - well. 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