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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. < Back House of Meats: Choice Black Angus Rump Roast Prep Time: 20 minutes Cook Time: 3 hour and 40 minutes Serves: 6 Level: Beginner About the Recipe 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. Ingredients 3 lbs - House of Meats Choice Black Angus Boneless Rump Roast 3 Cloves of Garlic , minced 1 tbsp Fresh Rosemary, chopped finely (or 1 teaspoon dried rosemary ) 1 tbsp Fresh Thyme, chopped finely (or 1 teaspoon dried thyme) 2 tsp Kosher Salt 2 tsp Freshly Ground Black Pepper ¼ cup Olive Oil Preparation Step 1: Preheat your oven to 375°F. Step 2: In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let mixture rest for 5 -10 minutes so the herbs soften and the oil takes on their flavor. Step 3: Rub the herb mixture all over roast, making sure it’s completely covered. Step 4: Place roast in roasting pan and cook for 30 minutes to brown the outside. Step 5: Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness. Step 6: Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving. Slice and serve. Leftovers make delicious Beef Manhattans. Previous Next

< Back House of Meats: Blackened Swordfish Prep Time: 10 minutes Cook Time: 20 to 25 minutes Serves: 4 Level: Intermediate About the Recipe This Blackened Swordfish recipe delivers bold, smoky flavors with a crispy, spice-infused crust. Thick, meaty swordfish steaks are coated with a robust homemade blackening seasoning and seared at high heat for a beautifully charred exterior while remaining tender and juicy inside. The combination of fresh or dried herbs, cayenne pepper, and white pepper creates a perfect balance of heat and earthiness, making this dish a flavorful favorite. Ingredients 4 - 8 oz. - House of Meats Swordfish Steaks, preferably more than 1/2 inch thick, skin removed. Note: If you`re using fillets, pull out any small bones. Use prepared or store-bought Blackening Seasoning or combine the following ingredients: 1 tbsp fine chopped fresh or 1 1/2 tbsp Dried Thyme Leaves 1 tbsp finely chopped fresh or 1 1/2 tbsp Dried Marjoram or Dried Oregano 1 ½ tsp Cayenne Pepper 2 tsp Salt 1 tsp Freshly Ground White Pepper Set aside 1/4 C Pure Olive Oil 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 bowl, thoroughly mix the thyme, marjoram (or oregano), cayenne, salt, and white pepper. Step 2 : Heat a cast-iron skillet over high heat until it develops a dull, matte appearance—this means it’s nearly red-hot. This takes about 5 to 10 minutes depending on your stove. Step 3 : Brush both sides of the swordfish with half the olive oil, then generously pat one side with the blackening seasoning mixture. Step 4 : Keeping the heat on high, place the fillets herb side down in the hot skillet. Expect heavy smoke—this is key to achieving that classic blackened crust. Sear for about 2 minutes. Step 5 : Flip the fillets into a separate non-stick sauté pan with the remaining olive oil, set over medium heat. Cook for an additional 2 to 6 minutes, depending on thickness, until the internal temperature reaches 145°F. Step 6 : Enjoy your blackened swordfish with a side of rice, grilled vegetables, or a fresh citrus salad for a well-balanced meal. Previous Next

< Back House of Meats: Lemon Chicken & Orzo Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill. Ingredients 1 lb House of Meats Boneless Skinless Chicken Thighs 1 tbsp Olive Oil 1 Medium Leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick 1 Celery Stalk , sliced crosswise 1/2" thick 6 cups Chicken Broth , low-sodium ½ cup Orzo ¼ cup Chopped Fresh Dill Kosher Salt and Fresh Ground Pepper, season to taste. 2 Fresh Whole Lemons , cut in halves (For Kick!) 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: Heat oil in a large heavy pot over medium heat. Add cut leek and celery. Cook, stirring often, until vegetables are soft, 5 to 8 minutes. Step 2: Add House of Meats Chicken Thighs and Chicken Broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until Chicken Thighs are cooked through 15 to 20 minutes. Step 3: Transfer Chicken Thighs to a plate. Let cool, then shred chicken into bite-size pieces. Step 4: Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Step 5: Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over. Previous Next

< Back House of Meats: Pork Chop Soup Prep Time: 10 minutes Cook Time: 2 hours and 10 minutes Serves: 8 Level: Easy About the Recipe This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired. All meat items are available at House of Meats! Recipe by Oisín Ó Searcóid Updated on November 17, 2022. Ingredients 4 Quarter Pound House of Meats Boneless Pork Chops 3 cups Chicken Broth 2 tbsp Soy Sauce 2 cups Water 1 tsp Paprika 1 tsp Dried Oregano 1 tsp Garlic Powder ½ tsp Salt ½ tsp Ground Black Pepper ½ tsp Chili Powder 1 Large Bay Leaf ¼ cup Flour 3 Medium Potatoes , peeled and diced 1 cup Chopped Broccoli 1 Medium Carrots , diced 1 Medium Onions , diced 2 Stalks of Celery , diced 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: Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure and then transfer pork chops to a cutting board to cool, for about 20 minutes. Step 2: Whisk flour into the reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop it into bite-sized pieces. Step 3: Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in the flour mixture, reduce the heat, and simmer for 1 hour. Step 4: Remove and discard bay leaf, then gently mash potatoes. Serve immediately and enjoy! Previous Next

< Back House of Meats: Pork Western Ribs with Kraut Prep Time: 20 minutes Cook Time: 8 hours Serves: 5 Level: Beginner About the Recipe House of Meats Pork Western Ribs Ribs are cut from the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results. That means a lower oven or crock pot temperature than what you might normally cook pork in and a longer cooking time. Braising your ribs is an option. Braising, searing the meat on high heat in oil, then cooking slow with small amount of liquid in a crock pot. Ingredients 4 lbs House of Meats Pork Western Style Ribs 1 White Onion, sliced 2 lbs Sliced Redskin Potatoes 3 Garlic Cloves 16 oz Sauerkraut, rinsed and drained, if desired 1 cup Chicken Broth (or your favorite beer!) 2 tbsp Cooking Oil ¼ tsp Pepper 1 tsp Salt 1 tsp Dried Thyme 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 (OPTIONAL) Braising: Braising is optional. If you choose to braise your ribs before adding them to the crock pot, follow these instructions. Preheat the oven to Broil. Place the cut onion onto a baking sheet. Add the ribs on top of the onion. Drizzle over the oil. Sprinkle over the salt, pepper and thyme over the ribs. Add the garlic cloves. Place the baking sheet into the oven under the broiler. Leave in the oven until the ribs are slightly browned. Approximately 10 minutes. Keep an eye on them so they don’t burn. Now, follow slow cooker instructions. Step 1 - Prepare in Slow Cooker: Add to the slow cooker the sliced potatoes, onion, garlic, optional or the amount you are comfortable with, the seasoned House of Meats Western Style Ribs or if you choose to braise; the contents of the baking sheet on top of the potatoes. Step 3: Drain, rinse the sauerkraut if desired. Add the sauerkraut on top of everything. Step 4: Pour over the chicken broth. Step 5: Cover and cook on HIGH for 5 hours or for 7-8 on low. Step 6: Serve and enjoy! Previous Next

< Back House of Meats: Winter Sloppy Joes Prep Time: 10 minutes Cook Time: 55 minutes Serves: 4 Level: Easy About the Recipe Prepare Winter Sloppy Joes as you would Summer Sloppy Joes with your favorite recipe; instead of buns serve it over mashed potatoes and add a veggie side. This inexpensive and easy meal will warm your family and soon become a favorite! Special thank you to D. Powers for sharing this wonderful recipe! Ingredients 1 cup celery (3 stalks), finely chopped 1 cup bell pepper (assorted colors), finely chopped 1 cup onion , finely chopped 1 ½ lbs House of Meats lean ground beef ¼ cup light brown sugar 1 ½ tsp Dry Mustard 4 tbsp Chili Powder 1 ¼ cups Ketchup 1 cup Beef Broth 1 tsp Vinegar ¼ tsp Salt ⅛ tsp Black Pepper 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 skillet cook & stir chopped vegetables in oil until tender, about 10 minutes. Add beef, cook & stir, breaking up & browning meat, about 15 minutes. Drain if needed. Step 2: Add brown sugar, mustard, chili powder, ketchup, beef broth & vinegar. Step 3: Stir to combine. Simmer for 30 minutes or until thickened to your liking. Season with salt & pepper. Serve and enjoy! Previous Next

< Back House of Meats: Oven Ready Cabbage Rolls Prep Time: 10 minutes Cook Time: 1 hour Serves: 1 Level: Easy About the Recipe Cabbage rolls are a classic comfort food that is sure to warm you up on a chilly evening. Cabbage rolls are also a great option for meal prep, as they can be easily stored in the fridge or freezer and reheated for a quick and satisfying meal. *House of Meats Oven Ready Cabbage Rolls are not fully cooked, internal temperature must reach 165 degrees.* Ingredients House of Meats Cabbage Rolls - Average weight 8 ozs. Serving size is 1 to 2 House of Meats Cabbage Rolls per person Aluminum Foil Tomato Sauce Mozzarella Cheese Mashed Potatoes 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 375 degrees. Step 2: Place House of Meats Cabbage Rolls in glass Baking Dish, then tent with foil. Add additional Tomato Sauce as needed. Step 3: From a thawed state bake for 50 to 60 minutes until internal temperature reaches 165 degrees. If cooking from a frozen state add an additional 15 minutes to cooking time. Step 4: If desired, top with Mozzarella Cheese with 15 minutes left on scheduled cooking time. Step 5: Remove from oven, leave tented with foil and rest for 5 minutes. Serve with Mashed Potatoes and enjoy! Previous Next

Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! < Back House of Meats: Toledo's Best Fresh Homemade Kielbasa Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 3 to 4 Level: Beginner About the Recipe Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Ingredients House of Meats - Toledo's Best Homemade Kielbasa Two links, approximately 1.25 lbs. serves three to four. 8 oz. House of Meats Horsy Sauce Enough for about 5 to 6 lbs. of Kielbasa 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 F. Step 2: Place Kielbasa in a baking dish, add 1/2 inch of water, cover with foil, and bake for approximately 30 minutes. Step 3: Remove foil, drain, and bake for an additional 15 minutes to brown. Step 4: Slice in one-inch pieces at an angle and serve with House of Meats Horsy Sauce. Previous Next

Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! < Back House of Meats: Complete Holiday Ham Dinner Preparation Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Large Ham Dinner : Includes: 4.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 2 lb Heat N' Serve Fresh Homemade Kielbasa 5 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 8" Lemon Crunch Pie Small Ham Dinner : Includes: 2.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 1 lb Heat N' Serve Fresh Homemade Kielbasa 2 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 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 Prepare Honey Glazed Spiral Sliced Boneless Ham: KEEP REFRIGERATED UNTIL READY TO USE! To Prepare: Your Boneless Ham is fully cooked and only needs to be warmed through. Preheat oven to 350 degrees F. Place ham in a baking dish and add 1/4 inch of water. Cover with foil and bake for approximately 30 to 45 minutes. Slice ham core between slices and serve. HOM Cooked Fresh Kielbasa: KEEP REFRIGERATED UNTIL READY TO USE! Oven Warming Instructions: Preheat oven to 325 degrees F. Place pre-cooked HOM Kielbasa in a covered baking dish with a ¼ inch of water. Warm in a preheated oven at 325 degrees for 20 to 25 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Microwave Warming Instructions: Place pre-cooked HOM Kielbasa in a microwave-safe covered dish with ¼ inch of water . Heat in microwave at 70% power for approximately 2 to 3 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Cheezy Potato Casserole: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 350 degrees F. Cover the aluminum tray with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove the cover and brown for the last 15 minutes of the scheduled cooking time. Dessert Pies: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 200 degrees F. Bake for approximately 15 to 20 minutes to warm through. Previous Next

< Back House of Meats: Marinated Shrimp Kabobs Prep Time: No Prep! Cook Time: 4 minutes Serves: 1 Level: Beginner About the Recipe House of Meats offers Grill Ready Shrimp Kabobs. These delicious Marinated Shrimp Kabobs make a nice addition with any steak on the grill. We offer Marinated Shrimp Kabobs in Butter Garlic, Cajun, and Plain, just to name a few! Ingredients House of Meats Shrimp Kabob Butter Garlic Cajun Plain Oil for the grill grates 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 To Prepare: Coat grill grates lightly with oil. Grill or Broil House Meats Marinated Shrimp Kabobs over medium heat for approximately 2 minutes per side. When shrimp is pink in color it is done. DO NOT OVER COOK. 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: 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