< Back House of Meats: Turkey and White Bean Spinach Soup Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6 Level: Beginner About the Recipe Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied! All meat items are available at House of Meats. Credits: Stephanie Ingredients 1 lb HOM 100% Pure Ground Chicken Breast 1 tbsp Olive Oil 1 tbsp Minced Garlic ½ cup Yellow Onion, diced 4 cups Chicken Broth Salt & Pepper to taste 1 tbsp Lemon Juice ½ tsp Thyme 2 cups Fresh Spinach, washed 5.50 oz Cannellini Beans, drained and rinsed ¼ cup Parmesan Cheese , shaved to garnish Hard Crusted Bread 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 large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, cook until they are soft and translucent, about 5 minutes. Step 2: Add the chicken broth to the pot and bring to a light boil. Step 3: Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces. Step 4: Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes Step 5: Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes. Step 6: Top each bowl with Parmesan cheese if desired and serve! Enjoy this soup with crusty bread! 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: Crockpot Beef Short Ribs with Rich Gravy Prep Time: 20 minutes Cook Time: 8 hours Serves: 4 Hungry People Level: Beginner About the Recipe Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. Recipe by Nicky Corbishley Ingredients 4 - House of Meats Meaty Beef Short Ribs 1 Tbsp - Oil 1 - O nion, peeled and chopped 3 - Cloves Garlic, peeled and minced 1 Cup - Dry Red Wine 2 3/4 Cups - Beef Stock 1 Tsp - Dried Thyme 1 Tbsp - Tomato Puree Paste 1 Tsp - Sugar 2 - Bay Leaves ¼ Tsp - Salt ¼ Tsp - Pepper 1 Tbsp - Worcestershire 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: Heat the oil on high in a large frying pan (or using the searing function of your slow cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Step 2: Add in the onion and cook for a further 2 minutes, whil e stirring. Step 3: Add in the garlic and heat through for a minute, then add in the red wine. Step 4: Bring to a light boil and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Step 5: Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours. Step 6: To make the gravy, ladle most of the cooking liquid out of the slow cooker and into the sauce pan. Heat the sauce over a high heat until bubbling. Step 7: Thoroughly mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking - until the gravy thickens. You may not need all of the cornstarch. You are looking for a nice gravy of a medium-thick consistency. Step 8: Turn off the slow cooker and place one short rib on top of a pile of mashed potatoes or wide noodles. Pour over a little gravy, and repeat with the other short ribs. Serve with roasted Broccoli or green vegetables. Previous Next

< 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: 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: 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: Pub Steak and Ale Soup Prep Time: 20 minutes Cook Time: 1 hour Serves: 6 Level: Easy About the Recipe If you're looking for a hearty and flavorful soup, look no further than pub steak and ale soup. This recipe combines tender chunks of beef with a rich and savory broth made from ale and beef stock. Serve the soup hot with puff pastry croutons! Ingredients 2 lbs. House of Meats Steak - New Yrok Strip , Rib Eye , or Sirloin Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 4 Tbsp Butter , split in half ¼ cup Flour 6 Celery Stalks , diced 16 oz Cremini Mushrooms , sliced 2 lbs. Carrots , peeled and chopped 1 Yellow Onion , diced 6 Garlic Cloves 2 Bay Leaves 3 Thyme Stems 1 Bottle of Ale 1 qt Beef Broth 4 tsp Balsamic Vinegar , split in half Salt and Pepper , to taste Puff Pastry Croutons, to garnish 1 Tbsp Tomato Paste , 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 the bottom of a heavy-duty pot, melt two tablespoons of butter. Then add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside. Step 2: Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later. Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed. Step 3: Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat (about 3 to 4 minutes). Stir in the tomato paste and the rest of the flour until evenly distributed. Step 4: Pour in the ale, beef stock, and half of the balsamic vinegar and bring to a boil. Reduce to a simmer for 20 to 30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems, then add the second half of the balsamic vinegar and the mushrooms. Step 5: Season with salt and pepper. Serve with puff pastry croutons and enjoy! Previous Next

< Back House of Meats: Half Pound Gourmet Angus Burgers Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet Angus burgers are made with a half pound of high-quality Angus beef. The patties are then grilled to your desired level of doneness, resulting in juicy, flavorful burgers! Perfect for family gatherings or for any dinner occasions! Ingredients Half Pound Angus Burgers Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo 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 a gas or charcoal grill to reach medium-high heat, around 375 to 400 degrees F. Clean the grill grates, to prevent burgers from sticking. Step 2: Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. NOTE: Never press on the burgers with a spatula while they are grilling. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. NOTE: Flip the burgers just once. Step 4: COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 160°F for ground beef to be considered safe to eat. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. Previous Next

< Back House of Meats: Mini Beef Wellington Prep Time: 45 minutes Cook Time: 25 minutes Serves: 2 Level: Intermediate About the Recipe Classic, well-loved dish made from beef tenderloin, wrapped in puffed pastry, then baked until a perfect golden brown made into a perfect appetizer dish. Perfect for special occasions and dinner parties! Ingredients 1 Tbsp Olive Oil 1 lb Beef Tenderloin , cut into 1-inch cubes ¾ lb Fresh Mushroom , minced Shallots 2 Sprigs of Fresh Thyme ¼ Cup White Wine ½ Cup Cream Salt and Pepper to Taste 1 lb Puff Pastry, thawed 2 Eggs , beaten ¼ Cup Water Flour Preparation Step 1: Preheat oven to 350°. In a five-quart sauté pan, heat olive oil over medium heat. Lightly sear the beef tenderloin cubes until they are nicely brown on all sides. Allow to cool. Step 2: Sauté the mushrooms, shallots, and thyme for 3 - 4 minutes. Deglaze the pan with white wine, reducing the liquid until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow to cool. Step 3: Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the mushroom mixture. Step 4: Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment-lined nonstick jellyroll pan and bake until crisp and golden brown (12 - 15 minutes). Serve and enjoy! Tips Place the warm Mini Beef Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful aroma as the warm pastries are taken by your guests! Previous Next

< Back House of Meats: Seasoned Pork & Beef Salisbury Steaks Prep Time: 5 minutes Cook Time: 40 minutes Serves: 6 Level: Easy About the Recipe This is a great comfort food recipe your family will enjoy. Not in the mood for comfort food, then try the Salisbury steaks on the grill with a slice of Swiss Cheese and a toasted bun! Ingredients 6 House of Meats 5 oz. Pork & Beef Seasoned Salisbury Steaks 1 tbsp Butter 2 portions of Beef Gravy , your choice ½ lb Mushrooms , cleaned and sliced 1 Sweet Onion , sliced Preparation Step 1: In an electric skillet or large fry pan, melt butter and sauté onions and mushrooms for about 10 minutes until soft and lightly browned. Remove onions and mushrooms and hold. Step 2: Brown House of Meats 5 oz. Pork & Beef Seasoned Salisbury Steaks for about 5 minutes over medium heat on both sides. Step 3: Add sautéed onions, mushrooms and gravy (save one gravy for mashed potatoes) and simmer for 20 minutes. Step 4: Serve with Mashed Potatoes and a vegetable. Serving Suggestion Try them on the grill with Swiss Cheese and a toasted bun. Previous Next

We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! < Back Never Fail Prime Rib Prep Time: 10 minutes Cook Time: 2 hours Serves: 8 servings Level: Easy-Intermediate About the Recipe We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Ingredients 18 lbs standing rib roast of beef, chine bone removed 3 tbsp Sea Salt 3 tbsp very coarse ground black pepper 2 tbsp Worcestershire sauce 1 tbsp sweet paprika ½ tsp 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 The slow-cooking method here yields an incredibly juicy, succulent rib roast! Preheat oven to 550° F. In a small bowl, combine the salt with the black pepper, Worcestershire, paprika and garlic powder. Step 2 Rub the mixture all over the roast, especially into the top layer of fat. Set the roast on a rack in a roasting pan, fat side up, and transfer to the center of the oven. Step 3 Reduce the oven temperature to 325° and roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted in the center of the roast registers 115°. Step 4 While your roast is resting, in a sauce pan 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 5 Transfer the roast to a carving board, cover loosely with foil and let stand for 30 minutes, or until the thermometer registers 125° for medium rare. Carve the roast and serve. Previous Next

< Back House of Meats: How to Cook Peeled & Deveined Raw Shrimp Prep Time: 10 minutes Cook Time: 10 minutes Serves: 1 Level: Beginner About the Recipe FYI: Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Example: 41/50 ct. Shrimp are smaller shrimp and average 41 to 40 shrimp per pound. Ingredients 2 lbs House of Meats Uncooked Shrimp. KEEP FROZEN. Could be Shell - On or Peeled & Deveined. Salt Garlic Lemon Wedges Cocktail Sauce Ice 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 the water heavily with salt and garlic. Step 2: Bring seasoned water to a strong boil, add frozen shrimp, cover, and boil until they're pink outside and opaque in the center, about 1 to 2 minutes add additional time for larger shrimp. DO NOT OVERCOOK. Step 3: Drain immediately and move shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking process, leaving the shrimp perfectly tender. Step 4: Pat dry and serve with cocktail sauce and lemon wedges. Previous Next