< 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

< Back House of Meats: Pork Baby Back Ribs - In the Oven Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 Level: Beginner About the Recipe This is a great rib recipe that can be made in just over an hour, full of flavor, with rib meat that falls off the bone! Ingredients 3 Slabs House of Meats Pork Baby Back Ribs , approximately 9 to 10 lbs. Serves 6 with a 1/2 Slab per person. Buy House of Meats Grab N' Go Pork Baby Back Ribs and save. 1 Bottle Thick BBQ Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi 1 Rib Rub We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning 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 Step 1: After opening the package of House of Meats Baby Back Ribs trim the back of the ribs and season well with rib rub. Step 2: Pre-heat oven to 350 degrees. Step 3: Wrap your ribs tightly in aluminum foil, no holes. Place on a baking pan to catch any drips. Bake for about 1 hour. Step 4: After about one hour, peel the foil back and check the ribs. When they appear done, remove from the foil wrap and place on a foil lined oven pan to broil. Swab on BBQ sauce on both sides. Pre-heat broiler. Step 5: This is a critical step. Place directly under the broiler. WATCH YOUR RIBS CLOSELY! DO NOT LET THEM BURN. Broil for 5 minutes, then turn, and broil for an additional 5 minutes. Step 6: Your ribs are ready to serve. Cut between bones and enjoy. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< 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: Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls Prep Time: No prep! Cook Time: 18 minutes Serves: 4 Level: Beginner About the Recipe Skewered Mozzarella Stuffed Bacon Wrapped Meat balls is a House of Meats Signature Dinner Treat. Handmade at out stores everyday. Easy to prepare, grill or bake. Enjoy. The name says it all, Mozzarella Cheese, molded inside our Homemade Seasoned Pork & Beef Meat Loaf wrapped with our Sliced Bacon. Ingredients 6 6 oz. - Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls 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 High heat. Step 2: Place Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls on grill bacon side down. Roll skewers 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 continue turning skewers, about 2 minute per side. Step 4: House of Meats Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls are done when internal temperature reaches 165 degrees. Step 5: Or bake House of Meats Bacon Wrapped Mozzarella Cheese Stuffed Meat Balls in a pre-heated 350 degree oven for 30 to 35 minutes done when internal temperature reaches 165 degrees. 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: 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: 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: Pork Chop Supreme Casserole Prep Time: 20 minutes Cook Time: 1 hour Serves: 4 Level: Easy About the Recipe Try this easy Pork Chop recipe! The creamy mixture adds a nice flavor to the Pork Chops and Potatoes. Ingredients 4 House of Meats Quarter Pound Boneless Pork Chops 4 Medium Potatoes , thinly sliced 1 Envelope Lipton Onion Soup Mix 1 Can Cream of Mushroom Soup ¼ cup Milk ¼ cup Cooking Oil Salt & Pepper Fried Onions, optional 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 saucepan, heat 1/4 cup of oil, and brown pork chops, then drain off fat. Step 2: In a medium casserole dish, arrange the potato slices evenly and top with a layer of the House of Meats Boneless Pork Chops. Step 3: In a bowl, mix together the Lipton Onion Soup Mix, the Cream of Mushroom Soup, and Milk, Pour over casserole to cover. Step 4: Salt and Pepper to taste. Top with Fried Onions if desired. Step 5: In a preheated oven, bake at 350 degrees for 1 hour. Cool the casserole before serving, and enjoy! 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: 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: Beer Battered Catfish Fillets Prep Time: 15 minutes Cook Time: 5 to 7 minutes Serves: 6 Level: Beginner About the Recipe This recipe will work with almost any fish fillet. Ingredients 3 lbs House of Meats Catfish Fillets ¼ cup Cornmeal ¼ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper To Taste House of Meats French Fries Tartar Sauce Buns for fish sandwiches 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 mixing bowl blend flour, cornmeal, salt, and pepper together. Step 2: In a separate medium mixing bowl beat two eggs well, add beer and minced onions, and mix well. Step 3: In a frying pan heat the vegetable oil to 375 degrees. Step 4: Roll the Catfish Fillet into the flour and cornmeal mixture, then dip into the beer and egg mixture, then back into the flour and cornmeal mixture. Step 5: Place coated Catfish Fillet into the deep-fry, cook until golden brown. Fillets will start to float to the top when done, approximately 5 to 7 minutes. Step 6: Enjoy with with Tartar Sauce and French Fries. Previous Next

< 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