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< Back House of Meats: Famous Colorado Roast Prep Time: 10 minutes Cook Time: 1 hour and 15 minutes Serves: 6 Level: Beginner About the Recipe Boneless Eye of Pork, Stuffed with our Homemade Bread Dressing and layered with Bacon. DELICIOUS! Ingredients 4 lbs House of Meats Pork Colorado Roast - You will need 3/4 to 1 lb. per person. Foil 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: GRILL ROTISSERIE : This roast is excellent cooked on an outdoor grill rotisserie. You should grill for approximately 1 hour to 1 hour and 15 minutes at medium high heat. Follow the additional instructions for baking in the oven. Step 2: OVEN : Pre-heat oven to 350 degrees. Step 3: Place House of Meats Pork Colorado Roast on a baking pan with parchment paper and cover or tent with foil. Step 4: Bake in the oven for 30 minutes per pound at 350 degrees. Step 5: Uncover the last 30 minutes of scheduled cooking time to brown and crisp bacon. Step 6: Pull and tent to rest roast at approximate 135 degrees. Internal temperature will raise to 145 degrees while resting. Step 7: Check for doneness with an instant read thermometer. Internal temperature of the Eye of Pork should be 145 degrees when done. Remove strings and serve with Scalloped Potatoes , a vegetable and applesauce. Previous Next

< Back House of Meats: Quarter Pound Ground Chuck Patties Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet burgers are made with quarter-pound frozen chuck patties, offering rich, beefy flavor in every bite. Grill them to your desired level of doneness for juicy, satisfying burgers that are perfect for family cookouts, weeknight dinners, or casual gatherings! Ingredients Quarter Pound Frozen Chuck Patties Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo 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 Cooking Instructions: From a frozen state, place ground chuck patty on a hot skillet or grill. Cook quickly on both sides, turning once. Season generously, top with cheese of your choice, and serve on a toasted bun with lettuce and tomato. The internal temperature should reach 165°F . Do not overcook. COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 165°F. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. Previous Next

< Back House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Pork Medallions Prep Time: 5 to 10 minutes Cook Time: 5 to 7 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Marinated Bacon Wrapped Pork Medallions are ready for the grill. We also offer Grill Ready Bacon Wrapped Marinated Chicken Breasts and Beef Tenderloins, ask your House of Meats butcher for suggestions. Ingredients Marinated Bacon Wrapped Pork Medallions 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 grill to Medium heat. Step 2: Place Marinated Bacon Wrapped Pork Medallions on grill bacon side down. Roll Bacon Wrapped Pork Medallion every 2 to 3 minutes until bacon is crisp on all sides. Be careful with flare ups, DO NOT BURN BACON. Step 3: After bacon is crisp on all sides turn medallion on ends to make grill marks, about 1 minute per side. Step 4: House of Meats Marinated Bacon Wrapped Pork Medallions are done when internal temperature reaches 145 degrees. Remove toothpicks and serve. 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: Crockpot White Chicken Chili Prep Time: 10 minutes Cook Time: 5 hours Serves: 6 Level: Easy About the Recipe Creamy Crockpot White Chicken Chili is so easy—just toss everything in! With sweet corn, chiles, chicken, white beans, and black beans it’s packed with flavor! Ingredients 1 lb. House of Meats Boneless Skinless Chicken Thighs or Breasts NOTE: Chicken Thighs are best—they add more flavor and become tender, shredding easily. Breasts have less flavor and can dry out if overcooked. Be sure the chicken is fully thawed before cooking. 1 (10-ounce) can green enchilada sauce 1.5 cups frozen corn 2 (4-ounce) cans diced green chiles mild 3/4 teaspoon dried oregano 3/4 teaspoon paprika 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon salt 1/4 teaspoon pepper 2 cups chicken stock or broth, f or a thicker chili, use 1 cup of stock. 1 - 8 oz. Crean Cheese, softened ¼ cup finely chopped cilantro 1 large lime Optional toppings - See “ Don’t skip the toppings!” Preparation Step 1: Lightly spray the inside of a 6-quart Crock-Pot with cooking spray. Step 2: Add all the ingredients listed above into the Crock-Pot. Stir gently to mix everything together, ensuring the chicken is fully submerged. Step 3: Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until the chicken is tender and shreds easily. Step 4: Remove the chicken from the Crock-Pot and place it in a bowl. Use two forks to shred the meat. Set aside for now. Step 5: Soften the cream cheese in the microwave for about 1 minute. Return it to the Crock-Pot and whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth. Step 6: Stir the shredded chicken back into the Crock-Pot. Mix in fresh cilantro and, if desired, 1 to 2 tablespoons of lime juice for an extra zing. Step 7: Finally, fold in: 2 (15.5-ounce) cans of Great Northern beans (drained and rinsed) 1 (15.5-ounce) can of black beans Tip: Add the beans toward the end of the cooking time so they warm through without becoming mushy. Step 8: Don’t skip the toppings! Ladle the chili into bowls and top with your favorite garnishes. Popular options include sharp cheddar, Monterey Jack, sour cream, lime juice, cilantro, avocado, jalapeños, or tortilla strips. Don’t skip the toppings—they really elevate the flavor! Previous Next

< Back House of Meats: Yuengling Beer Battered Cod Prep Time: 0 to 5 minutes Cook Time: 5 to 25 minutes (Varying Cooking Methods) Serves: Level: Beginner About the Recipe Experience the perfect combination of crunchy, golden beer batter and tender, flaky cod with Yuengling® Beer Battered Cod Fillets. Made with premium cod fillets coated in a rich, flavorful Yuengling® beer batter, this high-quality, commercially crafted product is available frozen at our locations. Whether you're looking for a quick and easy meal or a restaurant-style seafood dish at home, these fillets deliver mouthwatering taste with minimal effort! Ingredients Yuengling Battered Cod Fillet 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 Cook directly from frozen for the best texture and flavor. Choose your preferred method for a crispy, golden finish: Baking (Conventional Oven): Preheat oven to 425°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 16 to 18 minutes , flipping halfway through for even crispness. Baking (Convection Oven): Preheat oven to 400°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 12 to 14 minutes , flipping halfway through. Deep Frying: Preheat oil to 350°F . Carefully place fillets in hot oil. Fry for 5 minutes until golden brown and crispy. Ensure the fillets reach an internal temperature of 165°F before serving. Pair your Yuengling® Beer Battered Cod Fillets with classic sides for a satisfying meal: Creamy coleslaw for a refreshing contrast Crispy French fries or potato wedges for a perfect crunch Tartar sauce or lemon wedges for a zesty finish Whether it’s a casual dinner or a traditional fish fry, Yuengling® Beer Battered Cod Fillets offer a quick, easy, and irresistibly crispy meal the whole family will enjoy! Previous Next

< Back House of Meats: Marinated Grilled Boneless Skinless Chicken Thighs Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4 Level: Beginner About the Recipe Try this simple marinated, grilled boneless skinless chicken thighs recipe! Ingredients 2 lbs - House of Meats Boneless Skinless Chicken Thighs 6 Garlic Cloves , roughly chopped 1 tbsp Extra Virgin Olive Oil 1 tbsp Honey 2 tbsp Low Sodium Soy Sauce 1 tbsp Worcestershire Sauce 1 tbsp Dijon Mustard 2 tsp Ground Cumin ½ tsp Kosher Salt ¼ tsp Cayenne Pepper , optional if you want a KICK 2 Juice and Zest of Limes , small. Approx. 3 tablespoons of juice and 1 teaspoon of zest 1 ½ lbs House of Meats Potato Salad This is great side with the Grilled Chicken Thighs 6 Ears of Fresh Sweet Corn Also a great side with the Grilled Chicken Thighs 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 bowl or large Ziplock bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, cayenne, lime juice, and zest. Step 2: Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours, NO more. Let the chicken stand at room temperature for 15 minutes prior to cooking. Step 3: TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, turning once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part with an instant-read meat thermometer. Transfer to a plate or cutting board, cover, and let rest for 5 to 10 minutes. Enjoy warm. Step 4: Serve with House of Meats Potato Salad and fresh grilled corn on the cob! Previous Next

< Back House of Meats: The Perfect Prime Rib Roast Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 4 Level: Intermediate About the Recipe A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Ingredients House of Meats Boneless or EZ Carve Prime Rib Roast (ask your House of Meats Butcher to season your roast with our Premium Prime Rib Seasoning!) Boneless : 1/2 lb to 3/4 lb per person EZ Carve : 3/4 lb to 1 lb per person House of Meats Au Jus One 14 oz. Container Per 5 lbs of Prime House of Meats Horseradish Sauce, suggested one 8 oz. Container per 5 pounds of meat. Salt Black Pepper Garlic Foil, for tenting the roast while resting. High-Quality Cooking Thermometer Preparation Step 1: Preheat your oven to 450°F. If you seasoned your Prime Rib Roast at one of our House of Meats locations, move on to the next step! If you did not have your House of Meats Butcher season your Prime Rib Roast at the time of purchase, season heavily with salt, pepper, and garlic. Step 2: Place seasoned roast uncovered in a roasting pan and insert your meat thermometer in the center of the roast not touching bone. We recommend the use of a good quality meat thermometer to ensure the perfect prime rib! Step 3: Bake for 45 minutes at 450°F, then reduce heat to 300°F and roast for an additional 8 minutes per pound for roasts under 6 pounds or 5 minutes per pound for roasts over 6 pounds. When the meat thermometer reaches your desired degree, remove your roast from the oven, tent with foil, and let rest for 20 minutes. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Well Done - Not an Option Step 4: 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 5: After 20 minutes of resting time, cut strings and remove extra fat tied on for flavor and moisture by your House of Meats butcher. Slice and serve The Perfect Prime Rib Roast with House of Meats AuJus 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: How to Cook Peeled & Deveined Raw Shrimp Prep Time: 10 minutes Cook Time: 10 minutes Serves: 1 Level: Beginner About the Recipe FYI: Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Example: 41/50 ct. Shrimp are smaller shrimp and average 41 to 40 shrimp per pound. Ingredients 2 lbs House of Meats Uncooked Shrimp. KEEP FROZEN. Could be Shell - On or Peeled & Deveined. Salt Garlic Lemon Wedges Cocktail Sauce Ice 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: Season the water heavily with salt and garlic. Step 2: Bring seasoned water to a strong boil, add frozen shrimp, cover, and boil until they're pink outside and opaque in the center, about 1 to 2 minutes add additional time for larger shrimp. DO NOT OVERCOOK. Step 3: Drain immediately and move shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking process, leaving the shrimp perfectly tender. Step 4: Pat dry and serve with cocktail sauce and lemon wedges. Previous Next

< Back House of Meats: Hearty Irish Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 8 Level: Easy About the Recipe Saint Patrick's Day is coming up soon so try to sneak in a few Irish-inspired recipes this week. This easy slow cooker beef stew is loaded with tender beef and veggies, it is great for a weeknight meal. The key to authentic Hearty Irish Beef Stew is to use one bottle of Guinness beer in your recipe (of course it's optional). Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 1 Bottle Guinness Beer (Optional) If you choose to add, reduce Beef Broth by amount of beer. 4 cups Beef Broth 2 tbsp Olive Oil 2 Medium Onions , sliced 1 lb Baby Potatoes, cleaned, skinned, and cubed ½ lb. Carrots , diced. 3 tsp Garlic , minced 2 tbsp Tomato Paste 2 tbsp Worcestershire Sauce 1 tsp Thyme 1 Bay Leaf 3 tbsp Cornstarch 3 tbsp Cold Water 1 ½ cups Frozen Peas 2 tbsp Fresh Parsley, chopped Salt and Pepper to taste Preparation Step 1: Add olive oil to a saute pan and heat over medium-high heat. Once hot, add in the beef stew meat, and season with salt and pepper. Sear the beef on all sides, for about 3 minutes, until browned. Step 2: Add the beef to the crockpot, along with the onion, potatoes, and carrots. Step 3: In a large mixing bowl, whisk together the beef broth, minced garlic, tomato paste, Worcestershire sauce, and thyme. Pour over the beef and vegetable mixture and add the bay leaf on top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Step 4: 20 minutes before serving, remove the bay leaf. Add Guinness Beer, if desired. Combine the cornstarch and 3 tbsp cold water in a small bowl and pour into the beef stew. Stir to combine. Step 5: Add in the frozen peas and cover again. Once the peas are heated through and the stew has thickened, garnish with fresh parsley and serve. Previous Next

Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! < 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 Prime Rib 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: 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