< 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: 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

< Back House of Meats: Shrimp and Corn Chowder with Bacon Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 Level: Easy About the Recipe Indulge in this comforting shrimp and corn chowder with bacon, a delightful blend of flavors that will warm your soul. Creamy and rich, this chowder features tender shrimp and sweet corn, all elevated by the smoky crunch of crispy bacon. Perfect for cozy evenings or a family gathering, this recipe is both satisfying and easy to prepare. Enjoy a bowl of this delicious harmony of seafood and sweetness that will leave everyone asking for seconds! Ingredients 1 lb Raw Peeled & Deveined Shrimp , Cleaned House of Meats offers many size options for the shrimp. 1 ½ cups Fresh Corn Kernels 5 Bacon Strips 1 Medium Onion , diced 1 tbsp Minced Garlic 1 tsp Dried Oregano 3 Sprigs Fresh Thyme 1 Bay Leaf 1 tbsp Butter 3 cups of Chicken Stock 1 cup of Cream Half And Half 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: Start with cooking bacon pieces. Let it cook until crispy. Keep aside cooked bacon. Discard any extra fat from the pan and save it for later use. Step 2: Add Shrimp to the pan and let it cook until it starts to look pink. Remove and keep it aside. To the same pan add butter, followed by bay leaf, minced garlic and chopped onion. Cook till the raw smell is gone and onion has softened. Step 3: Stir in corn kernels, herbs. Sauté for 4-5 minutes on low heat. Step 4: Stir in cooked Shrimp. Lower the flame, add cream. Let it simmer for 5 more minutes. Step 5: Stir in crispy bacon. And switch off the flame. Serve with crusty bread and enjoy! Previous Next

< Back House of Meats: Barramundi Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Beginner About the Recipe Delight in the delicate flavor of Barramundi fillets, pan-fried to golden perfection and topped with a luscious garlic butter sauce. This simple yet flavorful recipe combines rich butter, aromatic garlic, zesty lemon juice, and fresh basil to elevate your fish experience. The dish is perfect for a quick weeknight dinner or a special occasion. Ingredients 4 - 8 oz House of Meats Barramundi Skinless Fillets 8 tsp Olive Oil or Canola Oil 8 Tbsp Butter 2 Garlic Cloves, minced 4 tsp Fresh Lemon Juice 6 Basil Leaves (minced) or 3/4 Tbsp Dry Basil Salt to taste 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 small saucepan, heat butter over medium heat. Once melted, add the minced garlic and sauté for about 2 minutes until golden and fragrant, being careful not to burn the garlic. Step 2: Stir in the fresh lemon juice and 3/4 of the minced basil. Season with salt to taste, then remove from heat and set aside to keep warm. Step 3: Pat the Barramundi fillets dry with a paper towel to ensure they crisp up nicely. Brush both sides of the fillets with olive oil or canola oil. Step 4: Heat a medium nonstick frying pan over medium-high heat. Once hot, add the fillets and cook for 3 to 4 minutes on one side, until the edges turn golden brown and crispy. Flip the fillets and cook for an additional 1 to 2 minutes, or until the fish is fully cooked through and flakes easily with a fork. Step 5: Transfer the cooked fillets to a serving platter. Spoon the garlic butter sauce over the fish and sprinkle the remaining fresh basil on top. Serve immediately and enjoy! Previous Next

< Back House of Meats: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder 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 the oven to 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: If a serving is too rare for one of your guests, simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! 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: Air Fryer Boneless Wings Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings are ready to go! They may be prepared "as is" or breaded as described. If you choose not to bread your wings proceed to the cooking process.** Ingredients 1 lb Of your favorite House of Meats Marinated Boneless Wings. Serves 4 2 Eggs 1 cup Flour ½ tsp Garlic Powder , if desired ½ tsp Salt , if desired Olive Oil Spray or your favorite spray 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: 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 the cooking process.** Step 2: In a shallow bowl whisk together the 2 Eggs. Add House of Meats Marinated Boneless Wings to the egg mix. Step 3: In a separate shallow bowl or zip-lock bag mix together the flour, garlic, and salt. Step 4: Prepare just enough to fill the Air Fryer, do not work ahead. Remove the boneless wings from the egg , let excess to drip off and add to the flour mixture. Toss until boneless wings are coated with flour. Step 5: **Preheat the Air Fryer to 400 degrees. Spray the basket with the Olive Oil and add the egg and flour coated wings to the basket leaving some space between them Lightly spray with oil and cook for 5 to 7 minutes, turn and cook for an additional 7 to 10 minutes. Internal temperature should reach 165 degrees. Step 6: Serve with your favorite dipping sauce and celery. 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

< 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