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< Back House of Meats: Grilled HOM Mahi Mahi with Herb Sauce Prep Time: 10 minutes Cook Time: 10 minutes Serves: 3 Level: Beginner About the Recipe Grilled to perfection and finished with a buttery herb and white wine sauce, this Mahi Mahi dish is light, flavorful, and easy to prepare. Mahi-Mahi is a very durable, versatile fish—it can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, or Cod. Ingredients 3 - 8 oz. House of Meats Mahi-Mahi Fillets ¼ cup White Wine, Your choice. 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic, minced 4 Drops Hot Pepper Sauce Preparation Step 1: Preheat the grill to 350 degrees. Spray the grates with oil. Step 2: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 3: Place House of Meats Mahi Mahi fillets on grill and brush with sauce. Grill for 5 minutes. Step 4: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes and serve. Internal temperature should be 145 degrees. Previous Next

< Back House of Meats: Oven Ready Stuffed Green Peppers Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Oven Ready Stuffed Green Peppers make a delicious meal that is easy to prepare. Each green pepper is hand-stuffed with a seasoned blend of pork, beef, and rice and covered with tomato sauce, topped with Mozzarella Cheese. Ingredients 1 - House of Meats Whole Oven Ready Stuffed Pepper per person Additional Mozzarella or Parmesan Cheese, if desired Additional Tomato Sauce , if desired 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: Arrange House of Meats Oven Ready Stuffed Green Peppers in a glass baking dish. Step 2: Cover with Tomato Sauce. Step 3: Cover with foil and bake in a pre-heated 350 degree oven for 1 hour and 15 minutes. The internal temperature should be 165 degrees. Step 4: 10 minutes before the completed baking time, remove foil and top with additional Mozzarella or Parmesan Cheese. Step 5: Serve with mashed potatoes and enjoy! Previous Next

< Back House of Meats: Baked Pollock Prep Time: 10 minutes Cook Time: 15 to 25 minutes Serves: 2 to 3 Level: Easy About the Recipe This Baked Pollock recipe is a simple yet flavorful dish that highlights the mild, flaky texture of pollock fillets. A rich, tangy sauce made with melted butter, sour cream, soy sauce, and citrus juices infuses the fish with depth and moisture. The addition of minced garlic, black pepper, and crushed red pepper brings a touch of spice to balance the creamy and zesty elements. Ingredients 1 lb. House of Meats Fresh Pollock Fillets or similar fish ¼ cup Melted Butter ½ cup Sour Cream 2 tsp Soy Sauce 2 tsp Lemon Juice 1 tsp Lime Juice ⅛ tsp Pepper 1 Garlic Clove, Minced ¼ tsp Crushed Red 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 : Preheat oven to 350 degrees. Step 2 : Prepare the sauce by mixing all ingredients except the fish in a small bowl. Step 3 : Coat the fillets evenly with the mixture and place them in a 6"x10" baking dish. Step 4 : Bake uncovered for 15 to 25 minutes, depending on the thickness of the fillets, until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Optional) Step 5 : For a golden finish, lightly brown the top under the broiler for a minute or two. Step 6 : Serve warm with your favorite sides, such as roasted vegetables, rice, or a fresh salad. 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: 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

< 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: How to Prepare House of Meats Honey Glazed Smoked Pork Chops Prep Time: 0 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Honey Glazed Pork Chops are ready to go on the grill or oven and are the perfect meal for a busy week-night. You can enjoy a meal of probably the most tender, juicy pork chops you've ever has in less than 15 minutes of cooking time! Ingredients House of Meats Honey Glazed Smoked Pork Chops 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 Grilling Method: Pre-heat the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Grill your House of Meats Honey Glazed Smoked Pork Chops for approximately 4 to 6 minutes until they begin to caramelize. Turn and cook for an additional 4 to 6 minutes. They should reach the internal temperature of 145 degrees Fahrenheit. Serve with small Potatoes and Corn on the Cob roasted on the grill. Delicious and little clean-up! Oven Method: Pre-heat the oven to 350°F. While the oven is pre-heating, place a cast-iron skillet, or an oven proof pan on the stove to pre-heat. Add a few tablespoons of oil. Fry your House of Meats Honey Glazed Smoked Pork Chops on one side for 3 to 4 minutes. Turn, and place the pan in the oven. Bake the chops for 20 minutes in the oven until the temperature reaches 145 degrees Fahrenheit. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

< Back House of Meats: How to Prepare House of Meats Glazed Salmon Fillets Prep Time: 0 minutes Cook Time: 7 minutes Serves: 4 Level: Easy About the Recipe Ingredients 4 - 12 oz. House of Meats Glazed Salmon Fillets Olive Oil or spray of the grill grates House of Meats Glazed Salmon Glazes: Apple Jack Glazed Salmon Fillets California Orange Glazed Salmon Fillets Caribbean Jerk Glazed Salmon Fillets Fajita Glazed Salmon Fillets Garlic Pepper Glazed Salmon Fillets Georgia Peach Glazed Salmon Fillets Hawaiian Luau Glazed Salmon Fillets Herb Butter Garlic Glazed Salmon Fillets Jack Daniels Bourbon Glazed Salmon Fillets Pineapple Paradise Glazed Salmon Fillets Raspberry Bourbon Glazed Salmon Fillets 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: The most important thing to achieve Great Grilled Salmon is to not overcook ! Total cooking time should not exceed 7 minutes. Fish will flake easily when cooked. Step 2: House of Meats offers many flavors of Glazed Salmon. Our Glazed Salmon is ready to go on the grill. No prep work. Step 3: Brush grill rack with Olive Oil. Cook House of Meats Glazed Salmon, skin side down, on uncovered grill, directly over medium heat for approximately 5 minutes. Turn with a spatula, and continue grilling for an additional 2 to 3 minutes. Previous Next

< Back House of Meats: Classic Ham and Bean Soup - Traditional Prep Time: 20 minutes Cook Time: 2 hours and 30 minutes Serves: 8 Level: Beginner About the Recipe Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! Credits - Renee's Kitchen Adventures: https://www.reneeskitchenadventures.com/2011/09/classic-ham-and-bean-soup.html Ingredients Your choice of ham (the more meat, the better!): House of Meats Smoked Ham Hock House of Meats Smoked Ham Shank House of Meats Half Smoked Picnic Ham Or Leftover Ham Bone You should have a minimum of 1 Ham Bone and 8 oz. of Fully Cooked Lean Ham, diced. Dried white beans, such as Navy or Great Northern , rinsed and soaked overnight, then drained. 1 Medium Onion, diced 3 Cloves Garlic, minced 4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.) 2 Dried Bay Leaves 1 Can of Diced Tomatoes , undrained (no added salt if you can find them) 1 cup Carrots, peeled and sliced 1 cup Celery, sliced 1 tsp Dried Thyme 3 tbsp Brown Sugar 2 dashes Liquid Smoke, optional. ½ Lemon, juiced A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright. 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 6 quart dutch oven or similar sized stock pot sprayed with cooking spray, on med heat, cook onion until softened ( about 5 minutes) . Add garlic and cook for a minute or so longer. Add beans, chicken stock, water, bay leaves, and ham hocks. ( if you have a smoked ham slice with the bone in...cut around the bone and drop that into the soup with the ham hock, then remove when beans are done) Bring to boil and then reduce heat to simmer. Cover loosely and simmer for about 2 hours, or until beans are tender. Remove ham hock and discard. Skim off any visible fat from top. Step 2: Add in canned tomatoes, carrots, celery, diced ham and thyme. Continue to simmer until vegetables are tender (about another 30 minutes to an hour). Step 3: Remove bay leaves and discard. Add in brown sugar, liquid smoke and lemon juice. After testing broth, season with salt and pepper (you may not need any salt at all). Step 4: Optional....take a potato masher and mash up some of the beans and veggies on the bottom and stir for a thicker soup! Serve with Bob & Emma Jean's Kentucky Corn Bread and Butter. Look for their recipe on House of Meats recipe site. Previous Next

< Back House of Meats: Grilled Pork Steak Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Easy About the Recipe This is a great recipe for grilled House of Meats Pork Steak that can be made in under an hour, full of flavor, and falls right off the bone! Ingredients 6 House of Meats Pork Steak , cut approximately 3/4 of an inch to an inch. One Pork Steak per person. Bottle Thick BBQ Sauce. We suggest Sweet Baby Rays , Gertie’s , or Mississippi . Rib Rub. We suggest House of Meats Char Broil Rub & Grill or House of Meats Dad's Seasoning , we liked Dad’s the best. 1 Onion , sliced 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: Season House of Meats Pork Steak well with rib rub. Step 2: Wrap seasoned Pork Steaks in aluminum foil, optional, and add onion slices. Step 3: Preheat grill to medium heat. Place foil-wrapped pork steak on the grill for about 40 minutes over medium heat. Step 4: After 40 minutes, peel the foil back and check the Pork Steaks. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 5: Your House of Meats Pork Steak are ready to serve with Corn on the Cob or your favorite side from the House of Meats. 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: Pork Country Style Ribs with Kraut Prep Time: Cook Time: Serves: Level: Beginner About the Recipe House of Meats Pork Country Style Ribs are meaty ribs cut from the shoulder. The meat to bone ratio favors heavily on the side of meat, so they are a good value. The best preparation is low and slow cooking. Pork Country Style Ribs are available from HOM bone in or boneless. The meat is tender, flavorful, and falls off the bone when cooked properly. This recipe the ribs are seasoned, seared, and then slow baked with sauerkraut and apples until they are fork tender for a delicious Comfort Food dinner for not only on New Year's Day, but any day of the year. Ingredients 3 to 4 pounds - House of Meats Bone In or Boneless Pork Country Style Ribs . 1 1/2 tsp. - Kosher Salt. 1 tsp. - Black Pepper. 1 tsp. - Garlic Powder. 1 tsp. - Smoked Paprika. 2 tbsp. - Vegetable Oil for browning. 1 medium - Sweet Onion, Chopped. 2 medium - Sweet Apples, peeled, cored, and chopped. Honeycrisp or EverCrisp apples are excellent choices. 32 oz jar - Sauerkraut with caraway seeds (optional), drained. 3/4 cup - Apple Cider 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 325 degrees F. Step 2: Remove ribs from packaging and blot dry with paper towels to remove excess moisture. Step 3: In a small bowl, combine salt, pepper, garlic, and smoked paprika. Liberally season ribs with combined spics. Step 4: Heat oil in a large skillet over med high heat, until oil begins to shimmer. Add seasoned ribs and brown on all sides. Remove ribs as they are done and lay in a single layer in a roasting pan or Dutch Oven. Step 5: Top ribs with sauerkraut and spread evenly over the ribs. Top sauerkraut with onions and then apples, also spreading evenly. Step 6: Pour cider over the top. Cover and bake in oven, 1 1/2 to 2 hours, or until the ribs are fork tender. Step 7: Serve with Mashed Potatoes and Apple Sauce. ENJOY! Previous Next