< 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: 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: Baked Boneless Wings Prep Time: 40 minutes Cook Time: 22 minutes Serves: 5 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings; proceed to Baking the HOM Marinated Boneless Wings. ** HOM offers ready to cook marinated flavors of Boneless Wings, featuring: Fireballs, Honey Bar-B-Que, Butter Garlic and many more. Just ask for your marinade favorite flavor. Ingredients 1 ½ lbs House of Meats Marinated Boneless Wings ¼ cup All-Purpose Flour 2 tbsp Cornstarch ½ cup Buttermilk 1 Large Egg White 2 cups Panko Breadcrumbs , optional. Coating the HOM Boneless Marinated Wings with Panko will give a crispier exterior. 1 tbsp OPTIONAL: Vodka or other neutral spirit OPTIONAL FOR SERVING: Carrot and Celery Sticks OPTIONAL FOR SERVING: Ranch or Blue Cheese Dressing 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: Set up a dredging station: Combine the all-purpose flour and cornstarch, together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka (optional) together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet. Step 2: Dredging HOM Marinated Boneless Wings: Add HOM Marinated Boneless Wings to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat HOM Marinated Boneless Wings in buttermilk, then add to the panko breadcrumbs and turn to coat. Step 3: Setting the coating on the HOM Marinated Boneless Wing:Place the coated HOM Marinated Boneless Wings on the wire rack. Repeat the dredging process with the remaining pieces of HOM Marinated Boneless Wings, leaving space between the pieces. Let the breaded HOM Marinated Boneless Wings sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F. Step 4: **Baking the HOM Marinated Boneless Wings:Bake the breaded HOM Marinated Boneless Wings until cooked through or an instant-read thermometer registers 165°F. This should take approximately 15 to 20 minutes. Step 5: Broiling the HOM Marinated Boneless Wings: Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more. Step 6: Serving HOM Marinated Boneless Wings: Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired. Previous Next

< Back House of Meats: Beer Battered Catfish Fillets Prep Time: 15 minutes Cook Time: 5 to 7 minutes Serves: 6 Level: Beginner About the Recipe This recipe will work with almost any fish fillet. Ingredients 3 lbs House of Meats Catfish Fillets ¼ cup Cornmeal ¼ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper To Taste House of Meats French Fries Tartar Sauce Buns for fish sandwiches 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 mixing bowl blend flour, cornmeal, salt, and pepper together. Step 2: In a separate medium mixing bowl beat two eggs well, add beer and minced onions, and mix well. Step 3: In a frying pan heat the vegetable oil to 375 degrees. Step 4: Roll the Catfish Fillet into the flour and cornmeal mixture, then dip into the beer and egg mixture, then back into the flour and cornmeal mixture. Step 5: Place coated Catfish Fillet into the deep-fry, cook until golden brown. Fillets will start to float to the top when done, approximately 5 to 7 minutes. Step 6: Enjoy with with Tartar Sauce and French Fries. Previous Next

< Back House of Meats: Chicken Drumsticks - On the Bar-B-Que Prep Time: 15 minutes Cook Time: 25 minutes Serves: 1 Level: Beginner About the Recipe THIS IS THE BEST! There is nothing better than diving into a juicy, sticky, & perfectly grilled House of Meats Chicken Drumstick; rubbed with your favorite rub and basted with bar-b-que sauce with a side of HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob! Ingredients House of Meats Chicken Drums I like a “ready to go” seasoned rub, it’s easier and HOM has a host of them, just ask Your favorite Bar-B-Que Sauce, again lots at HOM Oil, any natural oil will do Paper Towels Instant Read 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: 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 in the refrigerator and let sit for 30 to 60 minutes for the rub to work and the skin continue to dry. Step 3: Pre-heat 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 Drums on the grill, cook with the lid closed for 4 to 5 minutes, turn, and cook for an additional 4 to 5 minutes. Step 6: Reduce heat to 300 degrees and cook for 6 to 8 minutes. Step 7: Baste all sides with your favorite Bar-B-Que Sauce, close lid, and continue to cook for an additional 4 to 6 minutes until the sauce has caramelized. Step 8: Total cooking time should be about 25 minutes. Step 9: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. Step 10: You have achieved perfection! Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad, and Corn on the Cob. Previous Next

< Back House of Meats: Pork Steak Stew Prep Time: 20 minutes Cook Time: 1 hour and 45 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs - House of Meats Center Cut Pork Steaks Ask your House of Meats butcher to cut up the Pork Steak for stew. 1 tbsp Olive Oil ½ tsp Rosemary 1 cup Sweet Potatoes, peeled and diced. 1 cup Mushrooms , cleaned & sliced. 4 cups Chicken Broth . 1 Small Onion . ½ tsp Oregano . 1 cup Potatoes , peeled and diced. 2 Carrots , diced. 1 cup Green Beans or Peas . 1 Can, Diced Tomatoes 15oz , undrained. Salt & Pepper to taste 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: In a large pot or dutch oven, brown pork with onions in 1 tablespoon of olive oil (it doesn't have to be cooked through). Remove from pot and set aside. Step 2: Add broth, tomatoes, and spices making sure to scrape up any brown bits from the bottom of the pot. Add the pork back into the pot and bring to a boil, reduce heat, and simmer covered for 1 hour (or until pork is tender). Step 3: Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and simmer covered for 30 minutes or until vegetables are tender. Step 4: Remove the lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered. Note: To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to the boiling stew to reach desired consistency. Previous Next

< Back House of Meats: Oven Baked Center Cut Pork Steak Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Level: Easy About the Recipe Baked Pork Steak is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. Whether you're cooking for yourself, your family, or for a crowd, Baked Pork Steak is sure to be a crowd-pleaser. Give it a try and enjoy a delicious and hassle-free meal! Ingredients 2 lbs - House of Meats Center Cut Pork Steaks 1 Tbsp Olive Oil 1 Tbsp Your Favorite Steak Seasoning House of Meats Steak Seasonings: Onion Lover's Meat Seasoning Garlic Roast Bourbon Molasses Rub & Grill Caribbean Jerk Dad's Blend Down Under Spice Lemon Pepper Garlic & Herb Char Broil Rub & Grill Smokey Garlic 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 your oven to 400°F (205°C) and line a baking sheet with parchment paper Step 2: Rinse and pat dry your pork steaks. Step 3: Apply by brushing olive oil over the pork steaks, then season using the steak seasoning. Place pork steak on the baking sheet. Step 4: Bake at 400°F for 15-18 minutes. (Optional) Next, broil on high for 2 minutes to get a nice sear. Step 5: Check the temperature using an instant-read probe - the safe temperature is 145°F (63°C). Allow to rest for 5 minutes, serve, and enjoy! NOTE: Cooking time is estimated for pork steaks approximately a half inch in thickness. Additional cooking time may be necessary for thicker pork steaks. Previous Next

< Back House of Meats: Oven Ready Boneless Stuffed Pork Chops Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Boneless Stuffed Pork Chops make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Boneless Stuffed Pork Chop is hand stuffed with our Homemade Bread Dressing. Ingredients 1 - House of Meats 6 oz. Oven Ready Boneless Stuffed Pork Chop per person Parchment Paper 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: Bake House of Meats - Oven Ready - Boneless Stuffed Pork Chops in an oven safe baking dish with a lid. Step 2: Arrange stuffed pork chops on parchment paper so that they are not overlapping. Step 3: Bake in a pre-heated 350 degree oven for 30 to 40 minutes. Remove cover and brown for an additional 10 to 15 minutes. Step 4: You may want additional House of Meats Homemade Bread Dressing, available in store. It’s delicious! Step 5: Serve with your choice of vegetable. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

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 Classic Ham and Bean Soup - Traditional Prep Time: 20 minutes Cook Time: 2 hours 30 minutes Serves: 8 servings Level: Easy About the Recipe 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 Ingredients House of Meats Smoked Ham Hock , Smoked Ham Shank , Half Smoked Picnic Ham , Ham Slice or leftover ham bone. If it says, "HAM" it will work! The more meat the better! You should have a minimum of 1 Ham Bone and 8 ozs. of Fully Cooked Lean Ham, diced. Dried white beans, such as Navy or Great Northern , rinsed and soaked overnight, then drained 1 Medium Onion , diced 3 Cloves Garlic , minced 4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.) 6 cups Water 2 Dried Bay Leaves 1 (14.5 ounce) can of Diced Tomatoes , undrained (no added salt if you can find them). 1 cup Carrots , peeled and sliced 1 cup Celery , sliced 1 tsp Dried Thyme 3 tbsp Brown Sugar 2 dashes Liquid Smoke , optional ½ Lemon , juiced A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. 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 6 quart dutch oven or similiar sized stock pot, spray the pot with cooking spray. On medium heat, cook the onions until softened (about 5 minutes). Add garlic and cook for a minute or so longer. Next, add the white beans, chicken stock, bay leaves, and ham. Bring to a boil and then reduce heat to a simmer. Cover loosely and simmer for about 2 hours, or until beans are tender. Remove ham hock and discard, skim off any visible fat from the top. Tip: If you have a smoked ham slice with the bone-in, cut around the bone and drop that into the soup with the ham hock. Then, remove when beans are done. Step 2 Add in canned tomatoes, carrots, celery, diced ham and thyme. Continue to simmer until vegetables are tender (about another 30 minutes to an hour). Step 3 Remove bay leaves and discard. Add in brown sugar, liquid smoke and lemon juice. After testing broth, season with salt and pepper to taste. You may not need any seasonings at all.) Step 4 Optional: Take a potato masher to mash up the beans and veggies on the bottom and stir for a thicker soup! Step 5 Serve with Bob & Emma Jean's Kentucky Cornbread and Butter. Look for their recipe on House of Meats recipe site. 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