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< Back House of Meats: Salmon Glazed with Honey and Mustard Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 to 6 Level: Easy About the Recipe This Salmon Glazed with Honey and Mustard is a flavorful and simple dish, featuring a tangy-sweet glaze made with grainy Dijon mustard, honey, and a touch of cider vinegar. The caraway seeds add a hint of warm spice, while broiling gives the salmon a beautifully caramelized crust. Serve it with fresh green beans and rice for a well-balanced meal. Ingredients 1 ½ to 2 lbs. House of Meats Salmon Fillet (skin-on) 1 Garlic Clove, minced and mashed into a paste 3 tbsp Grainy Dijon Mustard 1 tbsp Mild Honey ½ tsp Cider Vinegar ½ tsp Caraway Seeds, crushed Olive or Canola Oil ½ tsp Salt (divided) ¼ tsp Black Pepper Preparation Step 1: Preheat the broiler. Step 2: Line the rack of a broiler pan with foil and lightly coat it with oil. Step 3: Pat the salmon fillet dry with a paper towel and place it skin-side down on the prepared pan. Step 4: Season the salmon with ½ tsp salt. Step 5: In a small bowl, mix the garlic paste, mustard, honey, vinegar, caraway seeds, ¼ tsp black pepper, and a pinch of salt until well combined. Step 6: Spread the mustard glaze evenly over the top of the salmon. Step 7: Broil the salmon 5 to 6 inches from the heat source for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Using two large spatulas, carefully transfer the cooked salmon to a serving platter. Step 9: Serve hot with fresh green beans and rice. Previous Next

< Back House of Meats: Beef Wellington Prep Time: 15 minutes Cook Time: 40 minutes Serves: 10 Level: Intermediate About the Recipe Ingredients 2 ½ lbs C enter Cut Beef Tenderloin ½ tsp Ground Black Pepper (optional) 1 E gg 1 tbsp W ater 1 tbsp Butter 2 cups Mushrooms , finely chopped 1 Onion , medium size 2 tbsp All Purpose Flour ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed Preparation Step 1: Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour. Step 2: Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Step 3: Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Step 4: Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F. Slice, serve, and enjoy! Serving Suggestion Serve with green beans and amandine. For dessert serve cheesecake topped with sliced strawberries. Previous Next

< Back House of Meats: Summer Garden Chicken Made with Boneless Skinless Chicken or Chicken Thighs Prep Time: 15 minutes Cook Time: 45 minutes Serves: 1 Level: Beginner About the Recipe Enjoy a burst of fresh summer flavors with this delightful dish featuring tender boneless, skinless chicken paired with tomatoes, yellow summer squash, zucchini, and onions, topped with cheese and your choice of dressing. It's a perfect way to savor the tastes of summer in one satisfying meal. Ingredients 4 House of Meats Boneless Skinless Chicken Breast , halves, about 2 lbs. Or Boneless Skinless Chicken Thigh 1 Large Tomato , diced 1 Yellow Summer Squash , sliced in ½ inch slices 1 Medium Zucchini , sliced in ½ inch slices ½ Medium Onion , sliced in ½ inch slices 1 ½ cups Shredded Mozzarella or Provolone Cheese Prepared with these ingredients the recipe needs more…..consider adding: Toss and marinate all ingredients in Garlic Expressions or Italian Dressing.. A diced Garlic Clove. Serve over Angel Hair Pasta. Serve with Garlic Bread or Bagel or Hard Bread to soak up the flavorful, plentiful juices. 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 oven to 375 degrees F Lightly grease a large baking dish or prepare with Parchment Paper. Step 2: Arrange chicken in the prepared baking dish, and top with the diced tomatoes. Arrange additional garden produce of your choice around the chicken. You may wait to add produce with about 15 minutes of baking time left for firmer veggies. Step 3: Bake 30 minutes in the preheated oven, or until chicken temps at 165 degrees, with an instant read meat thermometer. The chicken should no longer be pink, and juices will run clear. Step 4: When chicken is close to done add cheese for the last 10 minutes of baking time. Step 5: Remove from oven and rest 5 minutes and serve. 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: 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: 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: EZ Ground Chuck Beef Stroganoff Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 to 6 Level: Easy About the Recipe This classic comfort dish features savory ground chuck cooked with onions and mushrooms in a rich, creamy mushroom sauce, seasoned simply with garlic salt and pepper. Finished with sour cream for extra smoothness and served over tender wide egg noodles, it’s a hearty, satisfying meal that’s easy, comforting, and perfect for a cozy dinner. Ingredients 1lb. - House of Meats 90% Lean Ground Chuck 1- Medium Onion, diced 1 - package of mushrooms, diced 1 tbs. - Olive Oil ½ tsp. - Garlic Salt ¼ tsp. - Pepper 2 tbs. - All-purpose flour 1 can - Cream of Mushroom Soup 1 - 8 oz. carton of Sour Cream 1 - Package - Wide egg noodles 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: Brown House of Meats 90% Lean Ground Chuck in large skillet and set aside. Step 2: Sauté diced onions and mushroom in a skillet with olive oil until tender. Step 3: Combine sautéed onions and mushrooms with browned House of Meats 90% Lean Ground Chuck. Step 4: Add garlic salt, pepper, and flour to mixture. Cook and stir for 1 minute. Step 5: Stir in cream of mushroom soup and cook for 10 minutes on medium, stirring occasionally. Step 6: Stir in sour cream and cook for 10 minutes on medium, stirring occasionally. Step 7: Serve over cooked egg noodles. Previous Next

Working at house of meats The House of Meats offers: An outstanding hourly rate A generous attendance bonus An aggressive commission schedule Excellent benefits Health insurance Paid holidays Paid vacations Employee discounts Unlimited earnings potential What House of Meats Needs: Mature Aggressive Self-motivated Customer service-oriented Reliable Personable individuals We have full and part-time positions available in a friendly fast-paced environment! Want to Join the Team? 1 -HOUSE OF MEATS- MEAT-CUTTER, APPRENTICE PROGRAM Our new apprentice program is available at four of the House of Meats locations; Alexis Road , Glendale , Holland Sylvania , and Maumee . This program is dedicated to developing Meat Cutters within the House of Meats that will possess high skill levels in Meat Department Management from the ground floor to the top management levels. Our program will develop motivated individuals who are looking for a career with our exciting, growing company. There is no experience necessary; you will learn as you work. Your starting pay for an Apprentice Meat Cutter will be negotiated during the interview process, along with a host of benefits including attendance bonuses and employee discounts. Experience of any level will be adapted/modified to meet you where you're at, this includes Income and Position! More Info 1 Back Room, Cutting Room Productions positions: Chicken production Sausage Makers Grinders Meat Cutters Meat cutting Apprentice Program. More Info 3 Other Jobs Check Back Soon! More Info Carry Out & Customer Assistance Personnel: Meat Clerks Cashiers Stocking Clean Up More Info 2 Log In Log In to Connect With Members View and follow other members, leave comments & more. Log In House of Meats - Members Thank you for being a part of the House of Meats team! To the left is the login portal for all staff! If you haven't created an account already, go ahead and do so! Management will then review your account and approve you! Please be patient as it takes time for us to complete all requests! Member Login My Account

< 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: Chicken Shish Kabobs Prep Time: 15 minutes Cook Time: 10 to 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Complete Chicken Shish Kabobs are ready to go on the grill. Add a few sides and you have the perfect meal for a busy weeknight or entertaining friends. Ready in 10 to 15 minutes of cooking time! Ingredients 1 or 2 - House of Meats Half Pound Complete Chicken Shish Kabobs per Person Instant read Meat Thermometer Vegetable oil Yogurt or Tzatziki Sauce Your favorite sides 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 the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Step 2: Grill House of Meats Complete Chicken Kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking Step 3: Do not overcook your House of Meats Complete Chicken Kabobs. To prevent overcooking use an instant read meat thermometer. Check temperature with your instant read thermometer frequently while grilling to avoid overcooking. Insert the thermometer into the thickest part of the chicken and grill until it reaches an internal temperature of 160-165°F. Step 4: Serve House of Meats Complete Chicken Kabobs straight off the grill on the stick with a dollop of yogurt or tzatziki sauce, add popular sides as: Lebanese Rice Pilaf, Lemon Rice, Classic Hummus, Fattoush Salad, or Tabbouleh Salad. Previous Next

< Back House of Meats: Corn Flake Walleye Prep Time: 15 minutes Cook Time: 15 to 20 minutes Serves: 6 to 8 Level: Beginner About the Recipe Crispy on the outside and tender on the inside, this Corn Flake Walleye recipe is a fish fry favorite. Coated in a golden cornflake crust and lightly fried, these fillets pair perfectly with tartar sauce and fries for a comforting, crowd-pleasing meal. Ingredients 3 to 4 lb. House of Meats Walleye Fillets (cut in half if large) 4 cups Cornflakes, crushed as finely as possible 4 Eggs with a dash of Milk (for egg wash) 1 cup Flour ½ tsp Cayenne Pepper (optional, to mix with cornflakes) Preparation Step 1: Heat oil (about ½ inch deep) to 350°F or standard frying temperature. Step 2: Dip House of Meats Walleye Fillets in the egg and milk wash and let excess drain. Dredge through flour, then dip back into the egg wash. Step 3: Roll the coated fillet in crushed cornflakes (mixed with cayenne if desired), making sure to press coating on evenly. Carefully place into the hot oil. Step 4: Turn the fish once or twice until easily pierced with a fork and golden brown. Step 5: Drain on a plate lined with paper towels. Step 6: Serve hot with tartar sauce and French fries. Previous Next

< Back House of Meats: Baked Red Snapper with Savory Sauce Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Savory Baked Red Snapper is a rich, flavorful dish with a zesty tomato-based sauce infused with aromatic vegetables and warming spices. The snapper fillets are lightly coated in seasoned flour, baked to perfection, and basted in a delicious blend of tomatoes, Worcestershire sauce, and chili powder. This dish is easy to prepare yet full of bold flavors, making it a perfect centerpiece for any meal. Ingredients 4 to 6 - House of Meats Red Snapper Fillets Flour seasoned with salt and pepper 3 tbsp Butter 1 Small Onion, chopped 2 cups Celery, chopped ¼ cup Green Pepper or Red Pepper, chopped 3 cups Canned Tomatoes 1 tbsp Worcestershire Sauce 1 tbsp Ketchup 1 tbsp Chili Powder 1 tbsp Lemon Juice 2 Bay Leaves 1 Minced Garlic Clove Preparation Step 1: Preheat the oven to 350°F. Step 2: Pat the snapper fillets dry with a paper towel, then coat them lightly in seasoned flour. Shake off any excess and place them in a baking dish. Step 3: In a pan, melt butter over medium heat. Add the onion, celery, and bell pepper. Cook for about 15 minutes until softened. Step 4: Stir in the canned tomatoes, Worcestershire sauce, ketchup, chili powder, lemon juice, bay leaves, and minced garlic. Let it simmer for 5 minutes. Step 5: Pour the sauce over the fillets and bake for 30 to 45 minutes, basting every 10-15 minutes with the sauce. The fish is done when it reaches 165°F and flakes easily. Step 6: Remove the bay leaves and serve hot. Previous Next