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< Back House of Meats: Best Perch Prep Time: 5 minutes Cook Time: 10 to 20 minutes Serves: 4 to 6 Level: Easy About the Recipe This Best Perch recipe is a simple yet flavorful way to prepare Lake Perch fillets with a delicious herb-seasoned breadcrumb crust. A combination of parmesan cheese, Italian breadcrumbs, and fragrant herbs enhances the delicate, flaky fish. Finished with a touch of lemon juice and melted butter, this dish is both crispy and savory—perfect for a quick and delicious meal. Ingredients House of Meats Lake Perch Fillets Dill Weed Garlic Salt White Pepper Sweet Basil Lemon Juice Parmesan Cheese Italian Style Breadcrumbs Melted Butter Preparation Step 1: Preheat the oven to 425°F to 450°F. Step 2: Pat the perch fillets dry with a paper towel. Step 3: Lightly grease a glass baking dish and place the fillets skin side down. Step 4: Sprinkle the fish generously with dill weed, garlic salt, white pepper, sweet basil, parmesan cheese, and Italian breadcrumbs, seasoning to taste. Step 5: Drizzle melted butter over the fillets and finish with a splash of lemon juice. Step 6: Bake for 10 to 20 minutes, or until the fish is bubbly, golden, and flakes easily with a fork. Step 7: Optionally, broil for the last 1 to 2 minutes for extra crispiness. Step 8: Serve hot and enjoy! Previous Next

< Back House of Meats: Rich and Creamy Atlantic Salmon Chowder Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4 Level: Easy About the Recipe Truly, there is nothing more satisfying on a cold night than a bowl of chunky HOM Salmon Chowder. It defines comfort food! Made with HOM Atlantic Salmon, chucks of tender potatoes, onions, heavy cream, and a touch of wine, this chowder is delicious, flavorful, and easy to make with just one pot! Ingredients 3 - 12 oz. HOM Atlantic Salmon Fillets , skin removed Ask your HOM butcher to remove and discard the skin from the fillet. 2 tbsp Butter Medium Onion , Sliced 2 Garlic Clove , minced or finely chopped ¼ cup Flour ¼ cup Dry White Wine 3 cups Chicken Broth 3 Medium Golden Yukon Potatoes , washed and cubed ⅔ cup Heavy Whipping Cream Salt and Pepper to taste Dill , finely chopped, optional. 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: Using a large pot, melt butter over medium heat. Next add onion and sauté for 6 to 8 minutes or until golden color. Step 2: Now, add garlic and sauté for 1 minute, stir few times. Add flour and mix for 1 minute. Step 3: Slowly pour in dry white wine, whisk while pouring, next pour in chicken broth and mix until there are no lumps. Then, add potatoes and bring everything to a boil. Season with salt and pepper to taste and simmer on low for 15 minutes. Step 4: Now, add salmon fillets and heavy whipping cream and simmer for 8 to 10 minutes, or until salmon is cooked. Using a spoon break up the fillets. Step 5: Garnish with finely chopped dill and enjoy! Previous Next

< Back House of Meats: Prepare Pork City Chicken Prep Time: 10 minutes Cook Time: 35 minutes Serves: 8 Level: Easy About the Recipe Did you know that "Pork City Chicken" is actually not chicken? Here's a fun history of city chicken: It's believed to have originated as a Depression-era working-class dish, back when pork was cheaper than chicken, in the working-class cities of the Northeast and Midwest: Pittsburgh, Scranton, Cleveland, Binghamton, Cincinnati, and Hamtramck, MI, which is otherwise known as the Detroit area's Polish enclave. Thus getting the name, "Pork City Chicken"! Ingredients 8 House of Meats Quarter Pound Pork City Chicken Salt and Pepper , to taste 3 Eggs , whisked together 1 ½ cups Seasoned Bread Crumbs ½ tsp Paprika 2 tbsp Parmesan Cheese, grated ¾ cup Vegetable Oil 2 cups Chicken Stock , if you wish to make gravy 4 Tbsp Flour 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: Add eggs to a shallow bowl and whisk vigorously. Step 3: In a separate bowl add Breadcrumbs, Paprika and Parmesan cheese. Step 4: Lightly salt and pepper City Chicken. Next, dip the House of Meats City Chicken in the egg and then the bread crumbs. Set aside and finish the rest of the skewers. Step 5: Add oil to the skillet and heat your skillet to medium high. When the oil is hot, place the Breaded City Chicken in the pan and turn the skillet down to medium. Brown skewered meat on all sides (about 2-3 minutes on each side). Once the City Chicken are browned, place in a baking dish and cover. Step 6: Bake in pre-heated oven for 20 minutes or until the City Chicken reaches an internal temperature of 145 degrees. Step 7 (optional): If desire, to make gravy: Add the broth or water to the skillet and break up all the browned bits. Add the flour a little at a time and whisk well so there are no lumps. Pour over cooked City Chicken and serve with Mashed Potatoes and a vegetable. Serve and enjoy! 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: Marinated Grilled Chicken Fajita Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6 Level: Easy About the Recipe House of Meats Marinated Chicken Fajita is complete and ready to cook. Zero prep work! Ready in minutes. Ingredients 2 lbs House of Meats Complete Marinated Chicken Fajita Boneless Skinless Chicken Breast cut for fajita, with marinated peppers and onions. Ready to go! 2 tbsp Vegetable Oil Flour Tortillas or more traditional Corn Tortillas If desired: Sour Cream or Yogurt, Mexican Rice, Refried Beans, Guacamole, Shredded Lettuce, Diced Tomatoes, Lime Wedges, Cilantro. 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 wok or cast-iron or other stick-resistant* over high heat. *Teflon should not be used with high heat. Step 2: Add House of Meats Complete Marinated Chicken & Vegetable Fajita. Step 3: Cook for 1 1/2 minutes without stirring then, tossing with tongs vigorously, for approximately three minutes or until the chicken is cooked through and the vegetables begin to brown. Step 4: Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds. Step 5: Divide the cooked House of Meats Complete Marinated Chicken & Vegetable Fajita mixture among the tortillas. One pound will make about 4 Tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt or sour cream. Step 6: Serve with Mexican Rice, Refried Beans, and shredded lettuce and diced tomatoes. Garnish with lime wedges and cilantro if desired. Previous Next

< Back House of Meats: Weber - Grilled Cod Loins or Sea Bass with Shrimp Prep Time: 20 minutes Cook Time: 10 minutes Serves: 1 Level: Intermediate About the Recipe House of Meats presents a delightful recipe for grilled cod loins or sea bass with succulent shrimp. This elegant dish is perfect for entertaining guests or enjoying a special meal with family. The combination of tender fish fillets and flavorful shrimp, prepared on the grill, is sure to impress even the most discerning palates. Ingredients 2 - House of Meats 6 oz. Cod Loins . 10 - House of Meats Large Shrimp, peeled and deveined. 1 - Red Onion , chopped. 2 Tbsp Fresh Cilantro, chopped. 1 - Red Bell Pepper, chopped 1 - Ear Corn on the cob, husked. Salt , to taste Black Pepper , to taste. Olive Oil. 1 tsp Fresh Ginger. 4 - Lemons , juiced. 1 - Orange, juiced. ½ cup Olive Oil. 1 tsp Kosher Salt. 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: Prepare the grill for direct cooking over medium-high heat (450° to 500°F). Step 2: Mix the dressing ingredients together in a small bowl. Step 3: Place the chopped onion and cilantro into cold water. Step 4: Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper. Step 5: Toss the shrimp in the remaining oil, salt and pepper. Step 6: Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once. Step 7: Flip the corn and continue grilling until golden brown. Step 8: Flip the shrimp and continue cooking until firm to the touch and opaque in color. Step 9: Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F. Step 10: Remove the Cod Loins from the grill. Step 11: Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center. Step 12: Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise. Step 13: Cut the corn kernels off the cob. Step 14: Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up. Step 15: Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top. Previous Next

< Back House of Meats: Grilling House of Meats Pork Baby Back Ribs 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 under an hour, full of flavor, with 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: Next, wrap your ribs in aluminum foil and place on the grill for about 40 minutes over medium heat. Step 3: After 40 minutes, peel the foil back and check the ribs. 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 4: Your ribs are ready to serve. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Oven Ready Florentine Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Florentine Meatloaf Our delicious seasoned meatloaf enhanced with spinach, ham, and provolone cheese! 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. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. 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: Complete Turkey Dinner Preparation Instructions Prep Time: Cook Time: Serves: 8 to 10 Level: Easy to Intermediate About the Recipe Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie Ingredients Fully Cooked Heat & Eat Turkey Dinner Preparation BUTTERBALL - FULLY COOKED TURKEY HEATING INSTRUCTIONS: Follow instructions on packaging. HEAT & EAT - HOMEMADE BREAD DRESSING HEATING INSTRUCTIONS: Microwave: Heat on high power for 12 to 15 minutes. Rotate half way through. Oven: Heat in ceramic or glass dish at 350 degrees for 30 to 40 minutes. HEAT & EAT - WHIPPED MASHED POTATOES HEATING INSTRUCTIONS: Microwave: 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-Bag: Place unopened bag in boiling water for 35 to 40 minutes. Steamer: Place unopened bag in perforated pan for 25 to 30 minutes. HEAT & EAT - TURKEY GRAVY HEATING INSTRUCTIONS: Follow the instructions on the can. OPTIONAL - HOM KIELBASA COOKING INSTRUCTIONS: Bake covered at 350° F with 1/2 inch water for 30 minutes, drain water, and allow to cool for 10 minutes before cutting and serving. OPTIONAL - HOM HONEY GLAZED SPIRAL SLICED BONELESS HAM HEATING INSTRUCTIONS: Hams are fully cooked. Simply Heat & Serve. Remove plastic bag, place in covered dish, and place in a 325° F preheated oven for 1 hour. Previous Next

< Back House of Meats: Beer Battered Cod Prep Time: 20 minutes Cook Time: 4 minutes per batch Serves: 4 to 6 Level: Easy to Moderate About the Recipe This Beer Battered Cod is a crispy, golden delight with a light, airy batter that perfectly complements the tender, flaky fish. Using beer in the batter creates a delicate crunch, while deep frying locks in flavor and moisture. Serve with tartar sauce for a classic, pub-style fish dish that’s perfect for any occasion. Ingredients 2 lbs. House of Meats Cod Fillets or Cod Loins 1 ¼ cups Flour ½ tsp Salt 1 Egg, separated 12 oz Beer (stale beer works best) 1 tbsp Vegetable Oil Oil for Deep Frying Extra Flour for Dredging Tartar Sauce (optional) Preparation Step 1: In a large bowl, sift together flour and salt . Step 2: Make a well in the center and add the egg yolk and half of the beer . Whisk gradually, drawing in the flour to form a smooth paste. Step 3: Stir in the remaining beer and vegetable oil , being careful not to overmix. Cover and let the batter rest for 15 to 30 minutes . Step 4: Meanwhile, heat the deep-frying oil to 375°F . Step 5: Pat the cod fillets dry with a paper towel and cut them into 4-inch pieces . Step 6: Beat the egg white until very foamy, then gently fold it into the batter. Step 7: Working in batches, dredge each piece of fish in flour , shaking off excess. Step 8: Dip each floured fillet into the batter, coating evenly. Step 9: Carefully place the fish in the hot oil and fry for about 4 minutes , or until golden brown and crispy. Step 10: Remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces. Step 11: Serve hot with tartar sauce , if desired. 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