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< 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

Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal < Back House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Prep Time: 10 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Ingredients Tenderloin Rosenthal from any House of Meats Location House of Meats Au Jus Preparation Step 1: Allow Tenderloin Rosenthal to reach room temperature. Place on a cookie sheet or baking pan. Preheat oven to 475 degrees. Bake, uncovered, in a standard pre-heated oven for 35 minutes. Step 2: This will be rare to medium rare, adjust cooking time to doneness preference. For perfection, monitor with a good-quality meat thermometer. Remove tenderloin from oven, tent with foil, and allow to rest for 10 minutes before slicing. Step 3: While your Tenderloin Rosenthal is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the tenderloin) to a boil and then reduce to simmer. Step 4: Slice tenderloin between bacon slices; remove toothpicks, place on a warmed serving platter or plate, top with juices and House of Meats AuJus. Serve and enjoy! Previous Next

< Back House of Meats: Choice Black Angus - Boneless Sirloin Fillet Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe House of Meats Choice Black Angus Boneless Sirloin Steaks, when prepared and cooked properly, have a distinctly delicious beefy flavor. Sirloin steaks do not have much fat content or intramuscular marbling. Therefore, you should be careful not to overcook them. Do to its lower fat content, we recommend cooking steaks rare to medium rare for maximum flavor, tenderness, and juiciness. Did you know? House of Meats will gladly cut your Boneless Sirloin Filet to any thickness you desire, just ask! One more thing. Did you know? This steak is excellent marinated. Ingredients Half Pound Boneless Sirloin Filet 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: Remove steaks from the refrigerator about 3 hours before cooking to bring to room temperature. Step 2: Season your steaks with salt, pepper and garlic. Did you know? House of Meats will season your steaks for free at the time of purchase, just ask! Step 3: Place the steak on pre-heated 400 to 500 degree grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue to grill 2 to 3 minutes for medium - rare, 4 to 5 minutes for medium, and NOT RECOMMENDED 6 to 8 minutes for medium - well. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Breaded Orange Roughy Fillets Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 to 3 Level: Beginner About the Recipe These tender Orange Roughy fillets are coated in a flavorful blend of Italian breadcrumbs, Parmesan, and Romano cheese, then baked to golden perfection. A quick and satisfying dish that's perfect for a weeknight dinner. Ingredients 2 or 3 - House of Meats Orange Roughy Fillets ¼ cup Italian seasoned breadcrumbs 2 tbsp grated Parmesan cheese 2 tbsp grated Romano cheese ¼ tsp Garlic Powder ½ tsp Salt or to taste ¼ cup Butter melted 1 tbsp Chopped Fresh Parsley Preparation Step 1: Preheat oven to 400 degrees F. Coat a medium baking dish with non-stick cooking spray. Step 2: In a shallow bowl, mix Breadcrumbs, Parmesan cheese, Romano cheese, Garlic powder, and salt. Step 3: Brush both sides of the House of Meats Orange Roughy Fillets with butter, and dredge in the bread crumb mixture. Step 4: Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley. Step 5: Bake in preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork. Previous Next

< Back House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help! The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize. Ingredients Quarter Pound Kansas City Steak 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: Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature. Step 2: Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks. Step 3: The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven Prep Time: 10 minutes Cook Time: 8 hours Serves: 1 Level: Beginner About the Recipe This is an easy recipe for a potluck or fall party. You may use this recipe with a House of Meats Boneless Chuck Roast or a House of Meats Boneless Pork Shoulder Roast or better yet...prepare with both Pork and Beef Roasts. Ingredients 3 lbs House of Meats Boneless Beef Chuck Roast Have your HOM Butcher trim excess fat and cut into 4 to 6 pieces. 1 cup Your favorite barbecue sauce, HOM has many to choose from. ½ cup Orange Marmalade, or Orange Preserves. 1 tbsp Dijon Mustard. 2 tsp Brown Sugar, packed. 1 Onion, small, sliced. 12 Hamburger Buns or 24 Slider Buns 2 lbs HOM Creamy Cole Slaw Potato Chips 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: Place the HOUSE OF MEATS Beef Chuck Roast into a pot, either a stove top pot or slow cooker. Step 2: In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef. Step 3: Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours. Step 4: To bake the BBQ beef in the oven, set the oven temperature to about 280 to 300ºF. Place everything in a baking dish, then bake in a heated oven, covered for 4 to 6 hours until fork tender. Step 5: When it is well cooked and very tender, remove the Chuck Roast from the pot. Shred it with two large forks. Put the shredded Chuck Roast back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot. Step 6: Fill your favorite buns with the barbecue beef and top or serve with HOM Cole Slaw on the side. Previous Next

Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! < Back House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Prep Time: Cook Time: See Instructions for Cooking Time Serves: 6 to 8 Level: About the Recipe Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Fully Cooked Heat & Serve Prime Rib Dinner: Includes: 4 lb Heat & Serve Boneless Prime RIb Roast 14 oz House of Meats Au Jus 2 lb 31/40 Count Cooked Shrimp 5 lb Mashed Potatoes 1 lb Krab Stuffed Mushrooms 32 oz Cheesecake Sampler 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 Prepare Your Heat & Serve Prime Rib Roast: To Prepare: Set your 4lb. Fully Cooked Heat N Serve Prime Rib Roast out of the refrigerator several hours ahead of scheduled dinner. Bring the roast to room temperature. After the roast has reached room temperature (approximately 70 degrees F) remove the roast from the bag and save all juices to add to Au Jus sauce. Place the roast in a 2-inch deep pan and bake uncovered for 10 to 12 minutes per pound, approximately 40 to 50 minutes, or until internal temperature reaches 140 degrees F. Remove roast from oven and tent with foil. Let roast rest for 10 minutes before carving. Serve with warmed Au Jus. To Serve: After 10 minutes of resting time, slice and serve. Ladle Au Jus over each serving. HINT: 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! House of Meats Au Jus: Heating Instructions: 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 then reduce to simmer. Heat & Eat - Whipped Mashed Potato: Microwave Method: 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 Method: Place the unopened bag in boiling water for 35 to 40 minutes. Steamer: Place the unopened bag in a perforated pan for 25 to 30 minutes. Heat & Eat - Oven Ready Krab Stuffed Mushrooms: Heating Instructions: Arrange mushrooms individually on a non-stick cookie sheet. Bake in a pre-heated 325 degrees F oven for 20 to 25 minutes. Cooked Shrimp: Preparation: Place frozen shrimp in a bowl, in the refrigerator, the day before dinner to thaw and follow the instructions on the bag. Serve with Lemon Wedges and Cocktail Sauce Deluxe Cheesecake Sampler: Preparation: Thaw, and keep refrigerated until ready to use. Optional - House of Meats Kielbasa: See Toledo's Best Fresh Homemade Kielbasa cooking instructions! Optional - House of Meats Honey Glazed Spiral Sliced Boneless Ham : See House of Meats Honey Glazed Spiral Sliced Boneless Ham cooking instructions! Previous Next

< Back House of Meats: Grilled Yellowfin Tuna Steak Prep Time: 3 hours Cook Time: 4 minutes Serves: 4 Level: Beginner About the Recipe This grilled tuna steak recipe is the perfect way to enjoy a healthy and delicious meal. Whether you're a seafood lover or just looking for a new way to enjoy tuna, this grilled tuna steak recipe is sure to become a new favorite. Ingredients 4 - 8 oz. House of Meats - Sashimi Grade - Yellowfin Tuna Steaks ½ cup Lime Juice 1 Clove Garlic , minced 1 tsp Marjoram 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: Combine lime juice, garlic, and marjoram in an 8 x 8 inch glass baking dish and add the four Half Pound Sashimi Grade Yellowfin Tuna Steaks. if not covered with marinade, turn frequently. Step 2: Marinate covered for 3 hours. Step 3: Pre-heat grill to high heat. Step 4: Grill marinated Half Pound Sashimi Grade Yellowfin Tuna Steaks on high heat for 2 minutes per side. At the one minute mark turn steaks 180 degrees to create diamond shaped grill marks. DO NOT OVERCOOK! Previous Next

< Back House of Meats: Grill Slow Cooking Pork Western Ribs Instructions Prep Time: 15 minutes Cook Time: 5 hours and 30 minutes Serves: 4 Level: Beginner About the Recipe Slow cooking House of Meats Pork Western Ribs using your Oven, Grill or Smoker. TAKE YOUR TIME!! The lower the slower the better! Ingredients 4 lbs House of Meats Pork Western Ribs (Bone-In) Your Favorite Barb-Que Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi Kosher Salt Vegetable Oil Large Aluminum Pan 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: Pat the Pork Western Ribs dry. Do not trim fat, most will cook away. Coat Western Ribs with Vegetable Oil and salt. Step 2: Slow cook the ribs for 90 minutes to start the process: Suggestions: Bake in the oven: Pre-heat oven to 250 degrees. Line a baking pan with foil and cover tightly. Gas Grill: Pre-heat grill to 250 degrees. Grill over indirect heat in a covered aluminum pan. Smoker: Cook on the cool side of the smoker in an aluminum pan covered. Step 3: After Pork Western Ribs have cooked for 90 minutes, UNTOUCHED, turn the ribs and paint with your favorite Bar-B-Que Sauce. Additional cooking time at this point should be a minimum of 3 hours up to 5 hours. The slower you cook them , i.e., the lower temperature, the more tender they are. Take your time. During this portion of the cooking time paint the ribs every half hour. Step 4: After cooking for 3 to 5 hours and the ribs are fork tender and begin to fall apart, Paint the ribs one more time and move to the hot side of the grill or to the broiler if you are using the oven method. Step 5: Pay close attention while caramelizing the sauce, this should only take about two minutes. Step 6: Serve with Cole Slaw , Potato Salad, Deviled Eggs with lots of napkins and wet wipes. Enjoy! Previous Next

< Back House of Meats: Oven Ready Gourmet Stuffed Chicken Breast Prep Time: 10 minutes Cook Time: 50 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Oven Ready Gourmet Stuffed Breasts make a delicious meal that is easy to prepare. Each House of Meats Oven Ready Gourmet Stuffed Breast is hand made and stuffed with a variety of delicious ingredients. See the offerings at you’re your favorite HOM location. Ingredients 1 House of Meats 8 oz. Oven Ready Gourmet Stuffed Breast of your choice per person. Parchment Paper 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: Bake House of Meats - Oven Ready Gourmet Stuffed Breasts in an oven safe baking dish with a lid. Step 3: Line bottom of the baking dish with parchment paper. Step 4: Remove plastic wrap from the breast. Arrange Oven Ready Gourmet Stuffed Breasts on parchment paper so that they are not touching. Step 5: Bake covered for 30 to 40 minutes. Remove cover and brown for an additional 10 minutes. Check with an instant read meat thermometer. Thick portion of chicken muscle should read 165 degrees. Step 6: Rest for 5 minutes and serve with your choice of vegetable or rice. 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: 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