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< Back House of Meats: Potato Crusted Cod Fillets Prep Time: 0 to 5 Minutes Cook Time: 5 to 40 Minutes (Varying Cooking Methods) Serves: Level: Beginner About the Recipe Enjoy the perfect combination of crispy, golden potato crust and tender, flaky cod with House of Meats Potato Crusted Cod Fillets. This high-quality, commercially crafted product is available frozen at our locations, making it a quick and effortless meal solution for any occasion. Whether you're looking for a hassle-free dinner or a restaurant-quality seafood experience at home, these fillets deliver unbeatable flavor and convenience. Ingredients House of Meats Potato Crusted Cod 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 For the best results, keep frozen until ready to prepare and cook directly from frozen. Follow these simple methods to achieve crispy, golden perfection: Baking (Conventional Oven) : Preheat oven to 375°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 34 to 36 minutes or until golden brown and crispy. Baking (Convection Oven) : Preheat oven to 325°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 14 to 17 minutes for a crispier finish. Deep Frying : Preheat oil to 350°F . Carefully place fillets in hot oil. Fry for 5 minutes until golden and crisp. Ensure an internal temperature of 165°F is reached before serving. Previous Next

< Back House of Meats: Grill Slow Cooking Pork Western Ribs Instructions Prep Time: 15 minutes Cook Time: 5 hours and 30 minutes Serves: 4 Level: Beginner About the Recipe Slow cooking House of Meats Pork Western Ribs using your Oven, Grill or Smoker. TAKE YOUR TIME!! The lower the slower the better! Ingredients 4 lbs House of Meats Pork Western Ribs (Bone-In) Your Favorite Barb-Que Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi Kosher Salt Vegetable Oil Large Aluminum Pan 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: Pat the Pork Western Ribs dry. Do not trim fat, most will cook away. Coat Western Ribs with Vegetable Oil and salt. Step 2: Slow cook the ribs for 90 minutes to start the process: Suggestions: Bake in the oven: Pre-heat oven to 250 degrees. Line a baking pan with foil and cover tightly. Gas Grill: Pre-heat grill to 250 degrees. Grill over indirect heat in a covered aluminum pan. Smoker: Cook on the cool side of the smoker in an aluminum pan covered. Step 3: After Pork Western Ribs have cooked for 90 minutes, UNTOUCHED, turn the ribs and paint with your favorite Bar-B-Que Sauce. Additional cooking time at this point should be a minimum of 3 hours up to 5 hours. The slower you cook them , i.e., the lower temperature, the more tender they are. Take your time. During this portion of the cooking time paint the ribs every half hour. Step 4: After cooking for 3 to 5 hours and the ribs are fork tender and begin to fall apart, Paint the ribs one more time and move to the hot side of the grill or to the broiler if you are using the oven method. Step 5: Pay close attention while caramelizing the sauce, this should only take about two minutes. Step 6: Serve with Cole Slaw , Potato Salad, Deviled Eggs with lots of napkins and wet wipes. Enjoy! Previous Next

< Back House of Meats: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive 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: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next

< Back House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe 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 Ingredients Tenderloin Rosenthal from any House of Meats Location House of Meats Au Jus Preparation Step 1: Allow Tenderloin Rosenthal to reach room temperature. Place on a cookie sheet or baking pan. Preheat oven to 475 degrees. Bake, uncovered, in a standard pre-heated oven for 35 minutes. Step 2: This will be rare to medium rare, adjust cooking time to doneness preference. For perfection, monitor with a good-quality meat thermometer. Remove tenderloin from oven, tent with foil, and allow to rest for 10 minutes before slicing. Step 3: While your Tenderloin Rosenthal is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the tenderloin) to a boil and then reduce to simmer. Step 4: Slice tenderloin between bacon slices; remove toothpicks, place on a warmed serving platter or plate, top with juices and House of Meats AuJus. Serve and enjoy! 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: Barbecue Beef Brisket - Crockpot Method Prep Time: 10 minutes Cook Time: Dependent Serves: 6 Level: Easy About the Recipe An easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a crockpot! The brisket is marinated and refrigerated for several hours, or overnight in the liner of the Crockpot. It will cook on either auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening! Ingredients 5.50 lbs B eef Brisket 1 ¾ cups barbecue sauce, 18 oz. Bottle 2 tsp Brown Sugar 1 tsp Garlic Powder 2 tsp coarse black pepper ½ tsp onion powder ½ tsp dry mustard 2 tsp Worcestershire sauce ¼ tsp liquid smoke Preparation Step 1: Combine all ingredients except brisket in the removable liner of the crockpot. Add brisket and turn to coat well with sauce. Step 2: Marinate brisket in liner with lid for 3-4 hours or overnight in the refrigerator and place the liner in base, cover, and cook on Auto for 8 hours, Low for 9-11 hours, or High for 5-6 hours. Step 3: Remove brisket from crockpot when fork-tender and let rest for 10 minutes before slicing. Serve and enjoy! Tips Marinate the brisket for 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and just put the liner back in the pot. Turn it on either a high or low setting, depending on how much time is allotted before serving. This is a delicious version of Texas Barbecue Beef. 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: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels 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 and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat 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 Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next

< Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler 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 Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: 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! House of Meats Au Jus: Heating Instructions: 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 then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: Cut a slit in the center of the bag. Heat on high power for 12 to 15 minutes. Rotate and carefully knead the bag halfway through the heating time. Stir before serving. Boil-in Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! 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: Oven Ready Krab Cakes Prep Time: 5 minutes Cook Time: 12 minutes Serves: 4 Level: Easy About the Recipe Coated in light Japanese Panko breadcrumbs, House of Meats Krab Cakes are a delicious blend of real snow crab meat, fresh cream, real butter, seasonings, and seafood. Great baked or fried. Ingredients House of Meats Krab Cakes , serving size is one to two Krab Cakes per person Parchment Paper Olive oil spray Lemon wedges 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 Deep Fryer: Pre-heat oil to 350°F. Add House of Meats Krab Cakes, shaking basket occasionally to prevent from adhering. Fry for approximately 5 to 5 1/2 minutes or until golden brown. Air Fryer: Preheat Air Fryer to 375°F. Lightly spray House of Meats Krab Cakes with Olive Oil. Place Crab Cakes in the air fryer basket lined with parchment paper (less mess, no sticking, and easy clean-up!). Cook House of Meats Krab Cakes for about 9-11 minutes, until the outside is nice and golden brown and the inside is hot. NOTE: **Keep frozen until ready to use. Do not refreeze. **Cook to an internal temperature of 165°F. Previous Next

< Back House of Meats: Mini Beef Wellington Prep Time: 45 minutes Cook Time: 25 minutes Serves: 2 Level: Intermediate About the Recipe Classic, well-loved dish made from beef tenderloin, wrapped in puffed pastry, then baked until a perfect golden brown made into a perfect appetizer dish. Perfect for special occasions and dinner parties! Ingredients 1 Tbsp Olive Oil 1 lb Beef Tenderloin , cut into 1-inch cubes ¾ lb Fresh Mushroom , minced Shallots 2 Sprigs of Fresh Thyme ¼ Cup White Wine ½ Cup Cream Salt and Pepper to Taste 1 lb Puff Pastry, thawed 2 Eggs , beaten ¼ Cup Water Flour Preparation Step 1: Preheat oven to 350°. In a five-quart sauté pan, heat olive oil over medium heat. Lightly sear the beef tenderloin cubes until they are nicely brown on all sides. Allow to cool. Step 2: Sauté the mushrooms, shallots, and thyme for 3 - 4 minutes. Deglaze the pan with white wine, reducing the liquid until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow to cool. Step 3: Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the mushroom mixture. Step 4: Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment-lined nonstick jellyroll pan and bake until crisp and golden brown (12 - 15 minutes). Serve and enjoy! Tips Place the warm Mini Beef Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful aroma as the warm pastries are taken by your guests! Previous Next