< 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

< 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: 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

Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. < Back Sauerkraut Soup with Sausage Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 servings Level: Easy About the Recipe Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Ingredients 1 lb House of Meats Fresh Kielbasa or Smoked Andouille Sausage, sliced 2 tbsp Olive oil, or butter 1 Large Onion , finely chopped 1 tbsp Garlic , minced 1 cup Hard Cider, we suggest Woodchuck Hard Cider 1 Jar (32 oz) Sauerkraut , drained and rinsed briefly 8 cups Chicken Brot h 1 cup Potatoes , peeled and cubed 3 Sprigs Fresh Thyme ½ tsp Ground Black Pepper 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 a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Step 2 Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Step 3 Add the garlic and cook, stirring, for 1 minute. Step 4 Add the cider and cook until almost completely reduced. Step 5 Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Step 6 Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side Previous Next

< Back House of Meats: Hearty Kielbasa Soup Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 servings Level: Easy About the Recipe Ingredients 1 ½ lbs House of Meats Fresh Kielbasa . Approximately 2 Links 2 tbsp Olive oil, or butter 1 Medium Onion , diced 2 Cloves Garlic , minced ¼ cup All Purpose Flour 24 oz Chicken Broth 16 oz Whole Milk 2 cups Frozen, Cubed Hash Brown Potatoes ½ tsp Paprika ¼ tsp Red Pepper Flakes 2 cups Freshly Shredded Cheddar Cheese Salt and Pepper 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 Place 2 links of House of Meats Fresh Homemade Kielbasa in a Dutch oven with ½ inch of water and cook on med-hi until the water evaporates, about 20 minutes, then turn heat to medium and brown on both sides about 5 minutes each to finish cooking. Step 2 Remove sausage from pan, cover, and set aside. (leaving excess grease in the pan). When cooled cut into bite size pieces. Step 3 Add onions (and a little cooking oil if needed) and cook for 2 to 3 minutes, or until they begin to lightly brown around the edges. Add garlic and cook for another 30 seconds. Step 4 Add flour and stir to coat onions. Cook for 1 minute, then slowly add chicken broth, whisking to incorporate. While whisking, scrape up any browned bits coating the bottom of the pan. Step 5 Add milk, potatoes, cooked cut kielbasa, paprika, and red pepper flakes, stirring to incorporate. Bring to a near boil (don’t curdle the milk), then cover and reduce heat to low. Simmer for about 8 to 10 minutes, or until potatoes can be pierced through easily with a fork. Step 6 Remove pot from heat and stir in shredded cheese until melted. Do a taste test and add additional salt as needed. Portion into bowls and serve. Previous Next

< Back House of Meats: Tomato Basil Mahi Mahi Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Level: Beginner to Intermediate About the Recipe This vibrant dish features golden pan-seared Mahi Mahi fillets topped with a savory, slightly tangy tomato basil sauce. Bursting with fresh herbs, garlic, and a hint of sweetness, it's perfect for any night of the week. You can also substitute any mild white fish in place of Mahi Mahi. Ingredients 4 – 6 oz. House of Meats Tilapia Fillets 8 Ritz Crackers, crushed ½ tsp Seasoned Salt ¼ tsp Chili Powder ¼ tsp Adobo seasoning* 2 tbsp Unsalted Butter, cold Adobo Seasoning Substitute * If you don't have Adobo Seasoning, you can substitute a mix of: Garlic powder Onion powder Smoked paprika Cumin Oregano Salt Small amount of cayenne pepper (depending on your desired spice level) To achieve a similar flavor profile! Preparation Step 1: Preheat oven to 425°F. Step 2: Arrange HOUSE OF MEATS Tilapia Fillets on a lined baking sheet. Step 3: In a mixing bowl, combine crushed Ritz Crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix). Step 4: Cut butter into 6 equal pats. Place one pat directly in the center of each Tilapia Fillet. Step 5: Cut the remaining 2 pats of butter into pea-sized pieces and mix by hand into the cracker mixture. Sprinkle crumbs equally over each Tilapia Fillet. Step 6: Bake in the preheated oven for 15–20 minutes, or until fish is cooked through and flakes easily with a fork. Serve hot. Previous Next

< Back House of Meats: Marinated Shrimp Kabobs Prep Time: No Prep! Cook Time: 4 minutes Serves: 1 Level: Beginner About the Recipe House of Meats offers Grill Ready Shrimp Kabobs. These delicious Marinated Shrimp Kabobs make a nice addition with any steak on the grill. We offer Marinated Shrimp Kabobs in Butter Garlic, Cajun, and Plain, just to name a few! Ingredients House of Meats Shrimp Kabob Butter Garlic Cajun Plain Oil for the grill grates 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 To Prepare: Coat grill grates lightly with oil. Grill or Broil House Meats Marinated Shrimp Kabobs over medium heat for approximately 2 minutes per side. When shrimp is pink in color it is done. DO NOT OVER COOK. Previous Next

< Back House of Meats: Lemon Chicken & Orzo Soup Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe A delicious Greek inspired soup made with Fresh House of Meats Chicken Thighs, Orzo, Lemon Juice, and a fresh garden dill. Ingredients 1 lb House of Meats Boneless Skinless Chicken Thighs 1 tbsp Olive Oil 1 Medium Leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick 1 Celery Stalk , sliced crosswise 1/2" thick 6 cups Chicken Broth , low-sodium ½ cup Orzo ¼ cup Chopped Fresh Dill Kosher Salt and Fresh Ground Pepper, season to taste. 2 Fresh Whole Lemons , cut in halves (For Kick!) 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 heavy pot over medium heat. Add cut leek and celery. Cook, stirring often, until vegetables are soft, 5 to 8 minutes. Step 2: Add House of Meats Chicken Thighs and Chicken Broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until Chicken Thighs are cooked through 15 to 20 minutes. Step 3: Transfer Chicken Thighs to a plate. Let cool, then shred chicken into bite-size pieces. Step 4: Meanwhile, return the broth to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Step 5: Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over. Previous Next

< Back House of Meats: Air Fryer Italian Sausage Prep Time: No prep! Cook Time: 12 minutes Serves: 3 Level: Easy About the Recipe Italian sausage is a rich and flavorful ingredient that can add depth and complexity to a wide variety of dishes. Its bold taste makes it a popular choice for adding flavor to pasta dishes, soups, stews, and casseroles, and it can be used in both Italian and non-Italian recipes. Ingredients 1 lb. House of Meats Italian Sausage (One pound serves approximately 3 people) 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: Since House of Meats Italian Sausage is already seasoned and has a higher fat content, you don't need to do any prep work for this recipe. Remove the sausage from the refrigerator for 5-10 minutes before cooking. Step 2: The air fryer does not need to be preheated. Lay House of Meats Italian Sausage in a single layer on the air fryer basket, leaving room on all sides. Cook at 360 F. Step 3: Cook the House of Meats Italian Sausage in an air fryer oven for 6 minutes turn it over, and continue cooking for 5-6 minutes, or until the internal temperature reaches 160F. Some air fryer models could take slightly longer to cook. Step 4: Be sure not to overcook. The appearance and flavor will be greatly impaired. Step 5: Remove the House of Meats Italian Sausage from the air fryer and let rest for 5 minutes before serving. It takes at least 5 minutes for the juices to redistribute evenly throughout the meat and make every bite juicy and moist. Previous Next

< Back House of Meats: Bacon Wrapped Cream Cheese Stuffed Jalapenos Prep Time: No preparation! Cook Time: 20 to 25 minutes Serves: Level: Beginner About the Recipe Bacon Wrapped Cream Cheese Stuffed Jalapeños are the ultimate appetizer for any occasion! With a perfect balance of smoky, creamy, and spicy flavors, these bites are a crowd-pleaser that's incredibly easy to make. The crispy bacon wrapping locks in the gooey, cheesy filling, while the jalapeño adds a delightful kick. Whether you're hosting a game day party, BBQ, or simply craving a savory snack, this recipe is sure to impress. Ingredients House of Meats Bacon Wrapped Stuffed Jalapeno 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 TO PREPARE: Step 1: Preheat oven to 400 degrees. Step 2: Arrange House of Meats Bacon Wrapped Cream Cheese Stuffed Jalapenos on a foil lined baking sheet without touching. Step 3: Bake for approximately 20 minutes until bacon wrap is crisp. Step 4: Remove from the oven and rest tented with foil for 3 minutes. Cream stuffing may be HOT! Step 5: Try them with the dipping sauce of your choice. Previous Next

Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! < 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: 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