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< 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

< 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: 6 Oz. Glazed Boneless Pork Chops Prep Time: 1 hour (bring to room temperature) Cook Time: 10 to 15 minutes Serves: Varies Level: Beginner to Intermediate About the Recipe Thick-cut, juicy, and packed with flavor, these glazed boneless pork chops are perfect for the grill. Pre-marinated in your choice of bold, premium glazes, these chops offer convenience and incredible taste in every bite! Ingredients Available 6 Oz. Glazed Pork Chop Flavors Include: Caribbean Jerk Honey Bar-B-Que Apple Jack Raspberry Bourbon Georgia Peach Herb Butter Garlic JD Bourbon Preparation Preparation Remove pork chops from the refrigerator 1 hour before grilling to allow them to come to room temperature. This helps them cook more evenly. Grilling Instructions High Heat Sear: Preheat the grill to high heat. Sear the pork chops for 2 to 3 minutes per side to develop a flavorful crust. Move to Medium Heat: Once seared, move the chops to a cooler part of the grill to finish cooking over medium heat. Check for Doneness: Use a meat thermometer. Remove the chops from the grill when the internal temperature reaches 135°F . Resting: Tent the pork chops with foil and let them rest for 3 to 5 minutes. They will continue to cook and reach a final internal temperature of 145°F , which is safe to eat. Tips for Success Don’t Overcook: Overcooked pork is dry and tough. Use a meat thermometer to ensure the correct internal temperature. Resting is Important: Resting the pork chops allows the juices to redistribute, resulting in a more tender and juicy final product. Adjust Cooking Time: Adjust the cooking time based on the thickness of the pork chops. Two-zone Grilling: For thicker chops, consider using two-zone grilling (high heat for searing, medium heat for finishing). Previous Next

< Back House of Meats: Jim's Amazing Honey Citrus Pork Chops Prep Time: 25 minutes Cook Time: 15 minutes Serves: 4 Level: Easy to Moderate About the Recipe Perfectly seasoned and seared to golden-brown perfection, Jim’s Amazing Pork Chops are coated in a rich, tangy, and slightly sweet sauce that brings out the best in every bite. Made with a blend of garlic, onion, paprika, and a hint of citrus, this dish is a true crowd-pleaser. Serve it with creamy mashed red skin potatoes and green beans with crispy fried onions for a comforting, flavorful meal. Ingredients 4 - House of Meats Boneless Pork Chops or Bone In Pork Chops Olive oil 1tsp Onion Powder 1 tsp Garlic powder 1 tsp Paprika Salt and Pepper to taste 1/2 White Onion, Chopped 2 cloves of Garlic, Chopped 4 oz Orange Juice 1 tbsp Mustard 1 tbsp Honey 1 tbsp Soy Sauce 1 tbsp Corn Starch Preparation Step 1: Pat the pork chops dry with a paper towel and lightly coat them with 1 tablespoon of olive oil. Step 2: In a small bowl, mix together the dry ingredients: onion powder, garlic powder, paprika, salt, and pepper. Liberally coat both sides of the pork chops with the spice mixture. Set aside and let them rest for 20 minutes. Step 3: In a small bowl, whisk together the wet ingredients: orange juice, mustard, honey, soy sauce, and cornstarch, until fully combined. Set aside. Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork chops and cook for about 5 minutes per side, or until they are golden brown and reach an internal temperature of 145°F . Remove the pork chops from the skillet and loosely tent them with foil to keep warm. Step 5: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onions until soft and translucent. Add the chopped garlic and cook for an additional 1 minute. Step 6: Pour in the prepared sauce mixture, stirring continuously. Cook over medium-low heat for about 2 minutes, or until the sauce thickens. Step 7: Return the pork chops to the skillet, coating them in the sauce. Let them warm through for another 2 minutes, ensuring they are well-coated. Step 8: Serve immediately with mashed red skin potatoes and green beans with fried onions for a complete meal. Previous Next

< Back House of Meats: Busy Day Soup Prep Time: 5 minutes Cook Time: 1 hour 25 minutes Serves: 6 Level: Beginner About the Recipe Busy Day Soup is perfect for those busy weeknights. It’s quick to make and requires little effort. Who loves easy recipes? Rich and savory broth, tender pasta, and loads of veggies and beef in each bite. An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights. All meat items are available at House of Meats. Ingredients 1 lb House of Meats Choice Black Angus - 90% Lean Ground Chuck 1 Packet of Onion Soup Mix 1 ¾ cups Frozen Mixed Vegetables 5 cups Water 1 28 oz. Can Diced Tomatoes 1 cup Macaroni, uncooked 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, brown ground beef. Drain fat. Step 2: Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low. Step 3: Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot. Step 4: TOPPINGS FOR BUSY DAY SOUP: Sprinkle with fresh parsley or even Italian seasoning for color and flavor. Shred and sprinkle cheese that adds a nice cheesy flavor. Add on some crackers or even crunchy croutons to soak up the savory broth. Splash of hot sauce to elevate the heat factor. Slow Cooker Method: You can also make Busy Day Soup in the slow cooker. Cook the ground beef first on the stove. Add all the ingredients except the pasta to the slow cooker. Cook on low heat for 6 hours. Add in the uncooked pasta when there is only 30 minutes left of cooking time. Previous Next

< Back House of Meats: JD Bourbon Barrel Skewered Chicken Breast Prep Time: No prep! Cook Time: 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats JD Bourbon Barrel Skewered Chicken Breast are marinated in an exclusive blend of bourbon flavors and seasonings with Canola Oil. Ingredients House of Meats - Quarter Pound - JD Bourbon Barrel Skewered Chicken Breast Serving: 2 per person 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 JD Bourbon Barrel Skewered Chicken Breasts are ready to go. No prep work, we have already done it for you. Step 2: Heat your grill to medium-high heat. Clean grill grates and oil. Step 3: Grill the skewers 10-12 minutes, turning frequently, until the chicken is golden brown and cooked through. Internal temperature should be 165 degrees. DO NOT OVERCOOK! Step 4: Transfer the skewers plate, and loosely tent with aluminum foil for about 3 minutes and serve. Previous Next

< Back House of Meats: Juicy - Baked Quarter Pound Boneless Pork Chops Prep Time: 5 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe Tired of dry pork chops? Stop your pork chops from drying out, bake them at high temperature for a shorter amount of time! House of Meats suggests baking pork chops at 425 degrees F, at this temperature, 4 oz. boneless pork chops will take between 8 to 10 minutes to cook. Ingredients 4 HOM Quarter Pound Boneless Pork Chops NOTE: HOM also offers a thicker 6 oz. Boneless Pork Chop . 1 tbsp Olive Oil 1 tbsp Brown Sugar 2 tsp Paprika, Sweet or Smoked 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Kosher Salt ½ tsp Fresh Ground Black Pepper Or, you can make your own rub with your favorite ingredients. Want an EZ option? HOM offers a huge selection of rubs that are ready to go! 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 425° F. Line a rimmed baking sheet with parchment paper. This sure makes for easier clean-up. Step 2: Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet. Step 3: Combine the rub ingredients; brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well. Rub the spice mixture over all sides of the pork chops. Step 4: Bake pork chops at 425° F., at this temperature, 4 oz. boneless pork chops take between 8 to 10 minutes to cook. Step 5: After your pork chops have baked for about 8 minutes, you will want to check on them frequently with a quality instant read meat thermometer. The USDA recommendations state that you cook pork chops to an internal temperature of 145° F and then allow the meat to rest tented with foil for at least 3 minutes. DO NOT OVERCOOK. Step 6: Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook. Serve with Mashed Potatoes with Green Beans, Roasted Vegetables (you can do these on the same pan, timing is everything here, start veggies ahead of chops). Previous Next

< Back House of Meats: Air Fryer Italian Sausage Prep Time: No prep! Cook Time: 12 minutes Serves: 3 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 Italian Sausage (One pound serves approximately 3 people) 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 Italian Sausage is already seasoned and has a higher fat content, you don't need to do any prep work for this recipe. Remove the sausage from the refrigerator for 5-10 minutes before cooking. Step 2: The air fryer does not need to be preheated. Lay House of Meats Italian Sausage in a single layer on the air fryer basket, leaving room on all sides. Cook at 360 F. Step 3: Cook the House of Meats Italian Sausage in an air fryer oven for 6 minutes turn it over, and continue cooking for 5-6 minutes, or until the internal temperature reaches 160F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook. The appearance and flavor will be greatly impaired. Step 5: Remove the House of Meats Italian Sausage from the air fryer and let rest for 5 minutes before serving. It takes at least 5 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Previous Next

< Back House of Meats: Mississippi Mud Pot Roast Prep Time: 10 minutes Cook Time: 9 hours and 20 minutes on low / 4 hours and 20 minutes on high Serves: 6 Level: Easy About the Recipe A homestyle meal with fall-apart, tender beef paired with the perfect ingredients! Once prepped in the crock pot or slow cooker, just go on about your day and come back to a delicious, ready-to-serve meal! Ingredients 3 lbs House of Meats Boneless Chuck Roast 6 Pepperoncini Peppers 16 Banana Ring Peppers 1 oz Au Jus Mix Packet ¼ lb Butter 4 oz Package Buttermilk Ranch Dressing Mix 2 cups Whole Baby Carrots 2 tbsp Corn Starch Salt & Pepper to taste Preparation Step 1: Melt the butter on the bottom of the crock pot and mix in the AuJus and Ranch Dressing Mix. Add the Pepperoncini Peppers or Banana Pepper Rings and the HOM Boneless Chuck Roast (no need to salt the pot roast prior). Add the baby carrots. Step 2: Cook on low for 8-10 hours, or on high for 4-5 hours. It will be very tender when it's ready and easy to break apart. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, and place them on a serving plate with the roast. Step 3: Making Gravy If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it. Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing. Step 4: Return the Shredded Chuck Roast to the Crock Pot and mix with gravy. Serve over Mashed Potatoes or Boiled Redkins and enjoy! Previous Next

< Back House of Meats: Oven Ready Stuffed Green Peppers Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Stuffed Green Peppers make a delicious meal that is easy to prepare. Each green pepper is hand-stuffed with a seasoned blend of pork, beef, and rice and covered with tomato sauce, topped with Mozzarella Cheese. Ingredients 1 - House of Meats Whole Oven Ready Stuffed Pepper per person Additional Mozzarella or Parmesan Cheese, if desired Additional Tomato Sauce , if desired Aluminum 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: Arrange House of Meats Oven Ready Stuffed Green Peppers in a glass baking dish. Step 2: Cover with Tomato Sauce. Step 3: Cover with foil and bake in a pre-heated 350 degree oven for 1 hour and 15 minutes. The internal temperature should be 165 degrees. Step 4: 10 minutes before the completed baking time, remove foil and top with additional Mozzarella or Parmesan Cheese. Step 5: Serve with mashed potatoes and enjoy! Previous Next

< Back House of Meats: Marinated Flank Steak Prep Time: 15–20 minutes, Marinate: Minimum 2 hours, up to 24 hours Cook Time: 10 to 15 minutes Serves: 4 to 6 Level: Beginner to Intermediate About the Recipe Flank Steaks is one of the most economical steaks presented in our meat counter. A Marinated Flank Steak prepared properly is juicy and flavorful every time! House of Meats Flank Steak is easy to prepare and perfect for grilling, pan-frying, or broiling in the oven. Ingredients 2 lb. House of Meats Flank Steak 1/3 cup soy sauce ½ cup olive oil 2 tablespoons honey 2 tablespoons Worcestershire Sauce 1 tablespoon lime juice, or red wine vinegar / balsamic vinegar ½ small onion, small chunks 3 cloves garlic, minced (1 tablespoon minced garlic) 2 tablespoons green onions, minced 1 tablespoon Italian seasoning, or fresh thyme and rosemary ½ teaspoon black pepper ½ teaspoon salt Preparation Grilling Method Step 1 : Start by making your marinade. In a medium mixing bowl, whisk together all the ingredients until everything is fully combined. Step 2 : Take your flank steak and pierce both sides all over with a fork to help it absorb the flavors. Place the steak in a large zip-top bag and pour in the marinade. Seal the bag tightly, pressing out as much air as possible, and lay it flat in a shallow dish to catch any leaks. Step 3 : Refrigerate the steak for at least 2 hours and up to 24 hours. Throughout the marinating time, turn and gently massage the bag a few times to ensure the steak is evenly coated. Step 4 : About 30 to 60 minutes before cooking, remove the steak from the fridge and allow it to come to room temperature. When you're ready to cook, take the steak out of the marinade and pat it dry thoroughly with paper towels. Discard the marinade—do not reuse it . Step 5 : Preheat your grill to medium-high heat, around 400°F. Spray the grates lightly with cooking spray or brush them with oil to prevent sticking. Step 6 : Once the grill is hot, place the steak directly onto the grates. Sear it for 1 minute on the first side, then flip and sear for 1 minute on the other. Continue cooking the steak for an additional 2 to 3 minutes per side, flipping every minute, until it reaches your desired doneness. NOTES: For best results, use an instant-read thermometer: remove the steak at 125°F for rare, 130°F for medium-rare, or 140°F for medium. Keep in mind that the steak will continue to cook slightly as it rests. Avoid piercing/cutting into the steak during cooking, as juices will escape making the meat drier. Broiling Method If you’d rather use your oven, preheat the broiler to high. Place the marinated steak on a foil-lined baking sheet and broil for about 4 to 6 minutes per side, turning once halfway through. Watch closely to avoid overcooking. Previous Next

< Back House of Meats: How to Prepare Shredded Chicken Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe This easy-to-follow recipe will guide you through the steps of creating tender, flavorful shredded chicken that can be used in a variety of dishes. From tacos to salads, this versatile shredded chicken recipe is a must-have for any home cook. Follow along for step-by-step instructions and helpful tips to make the most delicious shredded chicken. Ingredients House of Meats Boneless Skinless Chicken Breasts Kosher Salt Black 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: Place the HOM Boneless Skinless Chicken Breasts in the bottom of a large pot, and season them lightly with salt and pepper. Season each breast with Kosher Salt and Pepper. If you cook many chicken breasts, you can overlap them slightly. If you have much overlap, use a larger pot. Step 2: Cover the HOM Boneless Skinless Chicken Breasts with 1 inch of water. Step 3: Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer for about 12 to 14 minutes until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer and is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. Step 4: Remove the chicken from the water and let rest until cool enough to handle. Dice, slice, or shred as desired. Step 5: NOTES: This method for poaching chicken is intended for boneless skinless chicken breasts. However, it also works well for boneless skinless chicken thighs or bone-in chicken breasts too, you will need to adjust the cooking time accordingly. If using bone-in chicken breasts, extend the cooking time; for thighs, check them early. Store leftover chicken in an airtight container in the refrigerator for up to 4 days. If dicing the chicken, cut the chicken just before serving. If shredding, the chicken is the easiest to shred apart while it is still slightly warm, before I place it in the refrigerator. You can shred by hand or use a hand mixer on low speed. Previous Next