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< Back House of Meats: Oven Ready Krab Cakes Prep Time: 5 minutes Cook Time: 12 minutes Serves: 4 Level: Easy About the Recipe Coated in light Japanese Panko breadcrumbs, House of Meats Krab Cakes are a delicious blend of real snow crab meat, fresh cream, real butter, seasonings, and seafood. Great baked or fried. Ingredients House of Meats Krab Cakes , serving size is one to two Krab Cakes per person Parchment Paper Olive oil spray Lemon wedges 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 Deep Fryer: Pre-heat oil to 350°F. Add House of Meats Krab Cakes, shaking basket occasionally to prevent from adhering. Fry for approximately 5 to 5 1/2 minutes or until golden brown. Air Fryer: Preheat Air Fryer to 375°F. Lightly spray House of Meats Krab Cakes with Olive Oil. Place Crab Cakes in the air fryer basket lined with parchment paper (less mess, no sticking, and easy clean-up!). Cook House of Meats Krab Cakes for about 9-11 minutes, until the outside is nice and golden brown and the inside is hot. NOTE: **Keep frozen until ready to use. Do not refreeze. **Cook to an internal temperature of 165°F. Previous Next

< Back House of Meats: Beer Battered Catfish Prep Time: 15 minutes Cook Time: 5 to 7 minutes for frying Serves: 4 to 6 Level: Easy About the Recipe This Crispy Beer-Battered Catfish is a delicious, golden-fried dish with a light, crispy coating and a hint of savory flavor from the beer and onions. Perfectly seasoned and deep-fried to perfection, these fillets pair wonderfully with fries, onion rings, or hush puppies. Serve them as a main dish or in a sandwich with tartar sauce for a satisfying meal. This recipe will work well with almost any fish fillet. Try with Pan Fish, Perch, or Walleye. Ingredients 3 lbs. House of Meats Catfish Fillets (or fish of your choice) ½ cup Cornmeal ½ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper to taste Additional (optional): House of Meats French Fries, Onion Rings, or Hushpuppies Tartar Sauce Buns for fish sandwiches Preparation Time: 15 minutes Cooking Time: 5 to 7 minutes per batch Preparation Step 1: In a medium mixing bowl, combine flour, cornmeal, salt, and pepper. Step 2: In a separate shallow bowl, beat the eggs, then mix in the beer and minced onions. Step 3: Heat vegetable oil in a frying pan to 375°F. Step 4: Pat the catfish fillets dry with a paper towel. Step 5: Coat each fillet in the flour and cornmeal mixture, then dip into the beer and egg mixture, and coat again in the dry mixture. Step 6: Carefully place the coated fillets into the hot oil and fry until golden brown, about 5 to 7 minutes. The fillets will float to the top when done. Step 7: Remove from oil and drain on a paper towel. Step 8: Serve hot with fries, onion rings, or hush puppies. For a fish sandwich, serve on a bun with tartar sauce. Previous Next

< Back House of Meats: Grilling Instructions for House of Meats Bacon Wrapped Chicken Breasts Prep Time: No prep! Cook Time: 14 minutes Serves: 4 Level: Beginner About the Recipe Try this simple, but delicious Bacon Wrapped Marinated Chicken Breast recipe! Perfect for any dinner occasions! Ingredients 6 6 oz. - House of Meats Bacon Wrapped Marinated Chicken Breasts 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 Bacon Wrapped Marinated Chicken Breasts on grill meat side down. Grill for approximately 12 to 14 minutes, turn once. Bacon will crisp as cooking. Be careful of flare ups, DO NOT BURN BACON. Step 3: Check internal temperature with a instant read thermometer. House of Meats Bacon Wrapped Marinated Chicken Breasts are done when internal temperature reaches 165 degrees. Remove toothpicks and serve. Previous Next

< Back House of Meats: Oven Baked Center Cut Pork Steak Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 Level: Easy About the Recipe Baked Pork Steak is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. Whether you're cooking for yourself, your family, or for a crowd, Baked Pork Steak is sure to be a crowd-pleaser. Give it a try and enjoy a delicious and hassle-free meal! Ingredients 2 lbs - House of Meats Center Cut Pork Steaks 1 Tbsp Olive Oil 1 Tbsp Your Favorite Steak Seasoning House of Meats Steak Seasonings: Onion Lover's Meat Seasoning Garlic Roast Bourbon Molasses Rub & Grill Caribbean Jerk Dad's Blend Down Under Spice Lemon Pepper Garlic & Herb Char Broil Rub & Grill Smokey Garlic 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 your oven to 400°F (205°C) and line a baking sheet with parchment paper Step 2: Rinse and pat dry your pork steaks. Step 3: Apply by brushing olive oil over the pork steaks, then season using the steak seasoning. Place pork steak on the baking sheet. Step 4: Bake at 400°F for 15-18 minutes. (Optional) Next, broil on high for 2 minutes to get a nice sear. Step 5: Check the temperature using an instant-read probe - the safe temperature is 145°F (63°C). Allow to rest for 5 minutes, serve, and enjoy! NOTE: Cooking time is estimated for pork steaks approximately a half inch in thickness. Additional cooking time may be necessary for thicker pork steaks. Previous Next

< Back House of Meats: Prepare the Perfect Turkey Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Creating the perfect turkey is an art that brings family and friends together, especially during special occasions. This recipe will guide you through roasting a turkey that is moist, flavorful, and beautifully golden-brown. Ingredients Whole Turkey Fresh All Natural Amish Turkey Turkey Breasts Fresh Amish Bone In Turkey Breast Under 10 Lb Whole Turkey Estimated Cooking Times Weight Unstuffed Stuffed 8 to 12 lbs. 3 to 4 hours 3.5 to 4.5 hours 12 to 16 lbs. 3.5 to 4.5 hours 4.5 to 5.5 hours 16 to 20 lbs. 4 to 5 hours 5.5 to 6.5 hours 20 to 24 lbs. 4.5 to 5.5 hours 6.5 to 7 hours 24 to 28 lbs. 5 to 6.5 hours 7 to 8.5 hours Turkey Breast Estimated Cooking Times Weight Unstuffed Stuffed 4 to 6 lbs. 1.5 to 2 1/4 hours 2.5 to 3 hours 6 to 8 lbs. 2 1/4 to 3 1/4 hours 3 to 3.5 hours 8 to 12 lbs. 3 to 4 hours 3.5 to 4.5 hours 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 Storing Turkey: A turkey can be held for up to 3 days in the coldest part of the refrigerator, generally the bottom shelf. To hold an extra day or two, place in the freezer for several hours to chill and then place in the refrigerator. Thawing Your Turkey: The quickest and safest way to thaw a turkey is in cold water. Change the water every hour. When thawing in cold water, cover any exposed skin with a wet towel. This method takes approximately 30 minutes per pound. Another way to thaw is in the refrigerator. Place your turkey on a tray and allow 1 to 3 days to thaw, depending on size. Preparing Your Turkey & Cooking Instructions: Preheat oven to 450° F (325° for cooking bag). Remove turkey from packaging. If you have a whole turkey remove the giblets from the neck cavity and the neck from the chest cavity. These may be boiled for broth. Rinse turkey and both cavities. Pat turkey dry. Stuff neck and body cavities lightly with House of Meats Homemade Bread Dressing. NOTE: Some prefer to cook dressing in a separate pan. Turkeys cooked unstuffed are more moist. Turn the wings back to hold the neck skin in place over the dressing and return the legs to a tucked or tied position. Brush the turkey with butter or olive oil if desired. Rub the turkey inside and out liberally with salt and your favorite spices. Place the turkey into a roasting pan. For whole turkeys and breasts, place the breast side up for best presentation or place the breast down for the juiciest white meat. Add approximately 1/2" water to the pan. Wash preparation utensils, work area, and hands with hot soapy water following contact with turkey and juices. Cook at 450° F uncovered for 45 minutes. Cover with a lid or an aluminum foil cover. If aluminum foil is your option, it must be used properly; place a foil tent with the "shiny side in" loosely over the turkey. Reduce temperature to 325° F and continue cooking. Cooking times on our chart are approximate. Turkeys cooked in a roaster with a lid will take approximately 1 hour less than those covered with foil. Start checking your turkey for doneness 1 hour before the scheduled time you expect your turkey to be done. The most reliable way to do this is using a good quality instant-read meat thermometer. The turkey is fully cooked when: The inner thigh's internal temperature is 180° F. The thickest part of the breast's internal temperature is 170° F. The center of the cavity stuffing temperature should be 160° F. For accurate thermometer reading the thermometer should be inserted into the thickest part of the muscle without touching bone. When you are satisfied that the turkey is done remove from your oven, cover and let stand for 20 minutes before carving. HINT: When dinner is set for a definite hour it is wise to start the bird 20 to 30 minutes ahead of schedule to avoid delay should the turkey take longer to cook than estimated. This will also allow for time to make gravy and arrange the turkey attractively on a platter. How to Carve Your Turkey Remove Drum and Thigh: Start with the legs at the carver's right. Gently pull the leg away from the body and cut through the joint between the thigh and the body. Remove the leg and thigh to another cutting board. Cut between the drum and thigh; slice meat on the thigh parallel to the bone. Slice Breast Meat: Make a deep horizontal cut just above the wing. Insert a fork firmly in the top of the breast; start slicing halfway up the breast, carve thin slices down to the horizontal cut working upward to the center bone. DON'T FORGET A PICTURE OF YOUR PERFECT TURKEY. 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: Thick Cut - T-Bone Pork Chops Brined & Grilled Prep Time: 30 minutes Cook Time: No Cooking Time, Use this Recipe in Your Next Dish! Serves: 1 Level: Easy About the Recipe The secret to tender pork chops is cooking the chops to 135 degrees, removing them from the grill and letting rest for 5 minutes so juices remain in the meat and the temperature rises to the recommended 145 degrees. At which point, they should be tender and juicy with a hint of pink. Use an instant read thermometer to check the internal temperature of the meat. If you cook your meat to a higher temperature; it will become tough and dry. Brining pork chops before cooking is a sure way to guarantee the moist flavorful grilled pork chops. A simple brine is pickle juice; or you may make your own to suit your tastes. NOTE: This brine works well with Chicken, Pork, and Turkey. Ingredients BRINE INGREDIENTS: ¾ cup brown sugar ½ cup kosher salt 6 cups water cold Additions to suit: Garlic Cloves - 3-5 garlic cloves, lightly smashed Bay Leaves - add 4. Whole Cloves - just a few Black Peppercorns - about 3 tablespoons. Juniper Berries - about a tablespoon, crushed Fennel Seed - about a tablespoon. Citrus slices: Lemon, Lime, Oranges. 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 INSTRUCTIONS: - In a microwave heat 2 cups of water until hot. - Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve. - Add the 4 cups of cold water and stir. - Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged. - Refrigerate for 1-4 hours. - Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe. Previous Next

< Back House of Meats: Citrus Tilapia Prep Time: 10 minutes Cook Time: 10 to 12 minutes Serves: 2 to 3 Level: Beginner About the Recipe This bright and zesty tilapia dish combines the fresh flavors of orange, lemon, and ginger for a light, flavorful meal. Lightly pan-seared and finished with a citrusy glaze, it's a refreshing twist on a simple fish dinner. Ingredients 1 lb. House of Meats Tilapia Fillets 1 tbsp Olive Oil 1 tbsp Butter ½ cup freshly squeezed orange juice or high-quality store-bought orange juice 1 Lemon Zested & Juiced ½ tsp Grated Fresh Ginger 2 tbsp all Propose Flour Salt Freshly Ground Black Pepper Preparation Step 1: On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the House of Meats Tilapia in the flour. Step 2: In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside. Step 3: Add the orange juice, 2 tbsp of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Step 4: Taste and add lemon zest or more lemon if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through. 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: Lucy's Seafood Stew Prep Time: Cook Time: 15 to 20 minutes Serves: Level: Beginner About the Recipe This seafood stew is a cozy, flavorful dish filled with a mix of fresh fish and shellfish, cooked in a savory broth with garlic, herbs, and a hint of spice. It’s a comforting meal that’s easy to enjoy with some crusty bread or rice. Perfect for any seafood lover! Ingredients 8 Slices House of Meats Sliced Bacon 1 Yellow Onion, diced 1/2 lb. Large shrimp cut in thirds, raw 1/2 lb. Bay Scallops sautéed 1/2 lb. Crab Meat 2/3 cup Flour 6 cups Seafood stock, hot 4 cups Potatoes, peeled, diced and boiled 2 cups Heavy Cream 2 Tbsp Old Bay Seasoning 1 1/2 teaspoons Coarse Black Pepper 1 cup Gruyere Cheese, grated 1/4 cup Green Onion, diced Chopped parsley (for garnish) Preparation Step 1: Fry the bacon in a large Dutch oven. Step 2: Remove from pan, trimming excess fat, then coarsely chop. Sauté the onions in the bacon drippings over medium high heat until transparent, about 3 minutes. Step 3: Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Step 4: Add seafood stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, seafood, old bay and black pepper. Step 5: Simmer for 10 minutes; DO NOT allow to boil. Step 6: Add cream, mix thoroughly, then ad grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Previous Next

< Back House of Meats: Pork Green Chili Prep Time: 20 minutes Cook Time: 2 hours Serves: 4 Level: Easy About the Recipe Pork Green Chili is a delicious and hearty dish that is perfect for a cold winter night or anytime you're in the mood for something comforting. Give it a try and enjoy the warm and satisfying flavors of Pork Green Chili! Ingredients 2 lbs Boneless Pork , fat and bone removed. Pork Steak or Western Ribs work great for this recipe. 2 Large Onions , chopped 2 Cans of Chopped Green Chilies 2 Jalapenos , minced 4 Garlic Cloves , mashed 1 tbsp Cumin Seeds, crushed 1 tsp Oregano 1 tsp Thyme 1 cup Cilantro, chopped 1 tbsp Chili Powder 2, 16 oz. cans - White Beans , do not drain (Navy, Cannellini, etc.) 2 tsp Red Wine Vinegar Salt & Pepper to taste 2 Beef Double Bouillon by Knorr 1 ½ qts Water 2 ½ tbsp 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 fairly large soup pot, heat olive oil. Sauté garlic until golden, then add onion. Sauté until it begins to become translucent. Step 2: Add pork. Salt and pepper to taste. Cook over fairly high heat, until pork browns. Then add cumin. Step 3: Lower heat to medium, and cook meat through. Step 4: Add all remaining ingredients. Bring to a boil and let boil 10 minutes or so, then cover and reduce heat to low. Cook at least 1 hour on low, and up to 3 hours, depending on how thick you like your chili, stirring occasionally. Step 5: Serve with grated Colby-Jack Cheese and a big dollop of Sour Cream, Chopped Green Onions or Cilantro, and Tortilla Chips! NOTE: Any other kind of meat could easily be substituted - Chicken, Turkey, Beef, or whatever appeals to you! Previous Next

Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! < Back House of Meats: Complete Holiday Ham Dinner Preparation Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Large Ham Dinner : Includes: 4.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 2 lb Heat N' Serve Fresh Homemade Kielbasa 5 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 8" Lemon Crunch Pie Small Ham Dinner : Includes: 2.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 1 lb Heat N' Serve Fresh Homemade Kielbasa 2 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 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 Prepare Honey Glazed Spiral Sliced Boneless Ham: KEEP REFRIGERATED UNTIL READY TO USE! To Prepare: Your Boneless Ham is fully cooked and only needs to be warmed through. Preheat oven to 350 degrees F. Place ham in a baking dish and add 1/4 inch of water. Cover with foil and bake for approximately 30 to 45 minutes. Slice ham core between slices and serve. HOM Cooked Fresh Kielbasa: KEEP REFRIGERATED UNTIL READY TO USE! Oven Warming Instructions: Preheat oven to 325 degrees F. Place pre-cooked HOM Kielbasa in a covered baking dish with a ¼ inch of water. Warm in a preheated oven at 325 degrees for 20 to 25 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Microwave Warming Instructions: Place pre-cooked HOM Kielbasa in a microwave-safe covered dish with ¼ inch of water . Heat in microwave at 70% power for approximately 2 to 3 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Cheezy Potato Casserole: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 350 degrees F. Cover the aluminum tray with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove the cover and brown for the last 15 minutes of the scheduled cooking time. Dessert Pies: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 200 degrees F. Bake for approximately 15 to 20 minutes to warm through. Previous Next