< 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

< Back House of Meats: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven Prep Time: 10 minutes Cook Time: 8 hours Serves: 1 Level: Beginner About the Recipe This is an easy recipe for a potluck or fall party. You may use this recipe with a House of Meats Boneless Chuck Roast or a House of Meats Boneless Pork Shoulder Roast or better yet...prepare with both Pork and Beef Roasts. Ingredients 3 lbs House of Meats Boneless Beef Chuck Roast Have your HOM Butcher trim excess fat and cut into 4 to 6 pieces. 1 cup Your favorite barbecue sauce, HOM has many to choose from. ½ cup Orange Marmalade, or Orange Preserves. 1 tbsp Dijon Mustard. 2 tsp Brown Sugar, packed. 1 Onion, small, sliced. 12 Hamburger Buns or 24 Slider Buns 2 lbs HOM Creamy Cole Slaw Potato Chips 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 HOUSE OF MEATS Beef Chuck Roast into a pot, either a stove top pot or slow cooker. Step 2: In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef. Step 3: Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours. Step 4: To bake the BBQ beef in the oven, set the oven temperature to about 280 to 300ºF. Place everything in a baking dish, then bake in a heated oven, covered for 4 to 6 hours until fork tender. Step 5: When it is well cooked and very tender, remove the Chuck Roast from the pot. Shred it with two large forks. Put the shredded Chuck Roast back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot. Step 6: Fill your favorite buns with the barbecue beef and top or serve with HOM Cole Slaw on the side. Previous Next

< Back House of Meats: How to Prepare Cooked Shrimp Prep Time: 2 hours to Overnight Cook Time: Serves: 10 Level: Beginner About the Recipe Cooked Shrimp can be very versatile in cooking. Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Ingredients 2 lbs House of Meats Cooked Shrimp 16/20 Count 26/30 Count 31/40 Count 41/50 Count Lemon Wedges Cocktail Sauce 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: To thaw, place shrimp in a colander at room temperature for approximately 2 hours or in the refigerator overnight. Step 2: When thawed gently rinse under cold water, drain, and refrigerate. Step 3: Use thawed shrimp in 3 days. Step 4: To serve in a warn dish, add to your favorite recipe after all the other ingredients are cooked. DO NOT OVER COOK. 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

< 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: 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: Ox Tail Barley Soup Prep Time: 20 minutes Cook Time: 4 hours 45 minutes Serves: 6 Level: Beginner About the Recipe Thanks to Jim Meads for this great recipe! Ox Tail Barley Soup is rich in flavor and is one Jim's favorite soups! Ingredients 1 House of Meats Beef Oxtail (about 2 lb.), disjointed Your House of Meats Butcher will be glad to trim and cut your Ox Tail. (OPTIONAL) 2 lbs House of Meats Choice Black Angus Beef Stew Meat If you like your soup extra meaty add House of Meats Choice Black Angus Beef Stew Meat. ½ cup Onion , chopped 8 cups Water 1 ½ tsp Salt ¼ tsp Pepper ¼ cup Chopped Parsley ½ cup Chopped Carrots ½ cup Chopped Celery ¼ cup Barley 1 Can (12 oz.) Tomato Juice ½ tsp Marjoram ½ tsp Basil 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 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. OPTIONAL: For extra meaty soup add 2 lbs. House of Meats Choice Black Angus Beef Stew Meat. Step 2: Add onion and cook until it is soft. Step 3: Add water, salt and pepper; bring to a boil. Step 4: Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Step 5: Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired. Previous Next

< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each 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 (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next

House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams < Back How to Prepare House of Meats Baked Hams Prep Time: 20 minutes Cook Time: 1 hour Serves: 1 serving Level: Easy About the Recipe House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients One Fully Cooked, Heat and Serve Ham from any House of Meats Location Preparation Step 1 Your boneless ham is already fully cooked and only needs to be warmed through. Pre-heat oven to 350 °F. Step 2 Place ham in a baking dish, add ¼ i nch of water to the dish. Cover the pan tightly with foil, making sure the foil is sealed completely to keep the moisture in. Step 3 Bake for approximately 12 to 14 minutes per pound of ham. Cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 4 Adjust your cooking time to the weight of the ham. Sliced hams will cook faster. It is easy to overcook ham. To present a perfect baked ham, make sure to use a good instant-read thermometer. The internal temperature should read 130 °F. Step 5 Before serving the House of Meats Spiral Previous Next

< Back House of Meats: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder 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 the oven to 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: 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 and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: 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! Previous Next

< Back House of Meats: Turkey Chops Prep Time: 2 hours Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe House of Meats Bone In - All White Meat Turkey Chops are cut from Premium Turkey Breasts and may be prepared marinated and grilled or breaded and baked. Ingredients House of Meats - Bone In Turkey Chops Apple Cider Vinegar or Dry White Wine Brown Sugar or Honey Olive Oil Worchester or Soy Sauce Seasoning for your marinade: Thyme, Black Pepper, Minced Garlic, Crushed Red Pepper, and Sea Salt. Resalable Plastic Bags. 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: MARINADE: Prepare a marinade to your tastes. Prepare enough to marinate your House of Meats Turkey Chops. Add to a mixing bowl Apple Cider Vinegar or Dry White Wine, stir Brown Sugar or Honey, and finally seasonings to your taste as Thyme, Crushed Red Pepper, Black Pepper, Sea Salt, or Minced Garlic. Be creative. Stir in a small amount of olive oil until the marinade is the consistency of smooth paste. Step 2: Pat the Turkey Chops lightly with paper towels so they are dry. Put the marinade in a resealable plastic bag and add the chops to the bag. Squeeze the bag lightly to coat the chops and remove as much air as possible and seal the top. Step 3: Place the chops in the refrigerator and let them marinate for 1 to 8 hours, the longer the better. Step 4: GRILLING: Preheat your grill to medium heat. Place the chops on the hot grill and cook them for about 3 minutes per side or until the internal temperature of the turkey chops reaches 165 degrees. DO NOT OVERCOOK. Serve with grilled potatoes and vegetables. 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