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< Back House of Meats: Mother's Day Dinner Preparations Prep Time: Cook Time: Serves: Level: About the Recipe Celebrate Mother’s Day with a heartfelt and delicious home-cooked meal that brings elegance and ease to your table. This Tenderloin & Shrimp Appreciation Dinner is designed to impress without the stress. Every detail has been thoughtfully prepared from savory bacon-wrapped filet mignons to flavorful shrimp kabobs, creamy twice-baked potatoes, and a perfectly thawed cheesecake for dessert. Just follow the simple steps below to bring everything together with love and make Mom feel truly celebrated. Ingredients House of Meats Mother's Day Dinner Package Preparation Bacon Wrapped Tenderloin Filet Mignon To Prepare: Preheat grill to 400–500°F . Place Bacon-Wrapped Tenderloin Filet Mignon on the grill. Cook for 4–5 minutes , until golden brown and slightly charred. Turn the steaks over and grill: 3–5 minutes for medium-rare 5–7 minutes for medium 8–10 minutes for medium-well Check internal temperature with an instant-read thermometer: Medium-Rare: 130°F Medium: 140°F Medium-Well: 150°F Twice-Baked Potatoes To Prepare: From thawed: Microwave on high for 3 minutes Bake at 425°F for 15 minutes From frozen: Microwave on high for 5 minutes Bake at 425°F for 30 minutes Shrimp Kabobs To Prepare: Grill over medium heat for 2–3 minutes . Turn and grill for an additional 1–2 minutes . Shrimp are done when they turn pink . Do not overcook. Cheesecake To Prepare: Place the frozen cheesecake in the refrigerator when you arrive home. About 45 minutes before dinner , remove from refrigerator. Plate, cover with plastic wrap, and let thaw on the counter until ready to serve. 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

< 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: 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: 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: Baked Swordfish with Olive Relish Prep Time: 15 minutes (plus resting time) Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Baked Swordfish with Olive Relish is a Mediterranean-inspired dish featuring tender, flaky swordfish topped with a vibrant olive relish. The combination of briny olives, roasted red peppers, capers, and anchovies creates a bold and savory topping that perfectly complements the mild, meaty swordfish. Simple yet elegant, this dish is perfect for a special dinner or a quick, flavorful meal. Ingredients 4 (8 oz.) House of Meats Swordfish Steaks ⅓ cup Chopped Pitted Green Brine-Cured Olives (Greek or Italian) ⅓ cup Chopped Pitted Black Brine-Cured Olives (Kalamata) ¼ cup Roasted Red Peppers (from a jar), chopped 1 tbsp Fresh Parsley, minced 2 Anchovy Fillets, minced 2 tsp Capers, drained 1 tsp Red Wine Vinegar 1 Large Garlic Clove, minced 3 tbsp Olive Oil Salt and Pepper, to taste Preparation Step 1: In a small bowl, combine green and black olives, roasted red peppers, parsley, anchovies, capers, vinegar, and garlic. Step 2: Stir in 1 tbsp olive oil, then season with salt and pepper to taste. Step 3: Let the mixture stand for 1 hour at room temperature or refrigerate for up to 1 day. If chilled, bring to room temperature before serving. Step 4: Preheat the oven to 400°F. Step 5: Place the swordfish steaks on a large baking sheet. Step 6: Brush both sides of the fish with the remaining 2 tbsp olive oil and season with salt and pepper. Step 7: Bake for about 10 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Transfer the swordfish to a platter and spoon the olive relish over the top. Step 9: Serve immediately and enjoy! Previous Next

< Back House of Meats: Whole Chicken Legs - On the Bar-B-Que Prep Time: 30 to 60 minutes Cook Time: 30 minutes Serves: 1 Level: Beginner About the Recipe Whole Chicken Legs or Leg Quarters are the Drumstick and Thigh attached, bone-in and skin-on. There is nothing better than diving into a juicy, sticky, “finger lick’in” perfectly grilled House of Meats Whole Chicken Leg rubbed with your favorite rub and basted with bar-b-que sauce with a side of potato salad and corn on the cob! Ingredients House of Meats Whole Chicken Legs Your HOM butcher will gladly separate the Drum and Thigh if you desire, (in some cases there may be an additional cost). Seasoning Please request House of Meats for ready-to-go seasoned rub options, it is an easier option for on-the-go! Barbeque Sauce Stubbs Original Bar-B-Q Sauce Gertie's BBQ Sauce Mississippi Barbecue Sauce Sweet Baby Ray's Barbecue Sauce Oil , any natural oil Paper Towels 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: Start by patting the chicken skin dry, the dryer the crispier. Step 2: Season chicken thoroughly. Massage the rub in with your fingers. Place on a tray or rack and let sit for 30 to 60 minutes for the rub to work and for the skin to continue to dry. Step 3: Preheat your grill to 400 degrees. Step 4: Remove chicken from refrigerator and drizzle a few teaspoons of oil over the pieces and recoat with your rub. Step 5: Place the Chicken Leg Quarters on the grill skin side down, cook with the lid closed for 3 to 4 minutes, turn and cook for an additional 3 to 4 minutes. Step 6: Reduce heat to 300 degrees and cook skin side up for 10 to 15 minutes. Step 7: Baste with your favorite Bar-B-Que Sauce, close lid and cook an additional 3 to 5 minutes. Turn and baste other side, and continue to cook for an additional few minutes until the sauce has caramelized. Total cooking time should be about 30 minutes. Step 8: Confirm internal temperature. The internal temperature with an instant read thermometer, should read 165 to 175 degrees. You have achieved perfection. Serve with HOM Potato Salad, Cole Slaw, Macaroni Salad and Corn on the Cob Previous Next

< Back House of Meats: Breaded Baked Cod Fillets Prep Time: 10 minutes Cook Time: 10 minutes Serves: 2 Level: Easy About the Recipe This Breaded Baked Cod Fillets recipe is a simple and flavorful way to enjoy tender, flaky cod with a crispy, golden coating. A light tartar sauce base helps the breadcrumbs adhere, creating a crunchy crust that pairs beautifully with the juicy roasted tomato slices. A touch of oregano and lemon juice enhances the freshness of the dish, making it a well-balanced and delicious seafood meal. Ingredients 2 - 6 oz. House of Meats Cod Fillets/Loins 2 tbsp Tartar Sauce 4 oz. Breadcrumbs 3 tbsp Seasoned Dried Tomatoes 4 Tomato Slices ½ cup Lemon Juice, divided ⅛ tsp Oregano Leaves Preparation Step 1 : Preheat the oven to 400°F. Step 2 : Dip each fillet into tartar sauce, ensuring an even coating. Then, dredge in breadcrumbs, pressing gently to coat both sides thoroughly. Step 3 : Place the breaded fillets on a non-stick baking sheet. Step 4 : Arrange the tomato slices alongside the fillets on the baking sheet. Sprinkle the tomatoes with lemon juice and oregano for extra flavor. Step 5 : Bake for about 10 minutes, or until the fish is golden brown and flakes easily with a fork. The internal temperature should reach 145°F. Step 6 : Plate the baked cod with the roasted tomato slices as a garnish. Drizzle with the remaining lemon juice for added freshness. Previous Next

< Back House of Meats: Busy Day Soup Prep Time: 5 minutes Cook Time: 1 hour 25 minutes Serves: 6 Level: Beginner About the Recipe Busy Day Soup is perfect for those busy weeknights. It’s quick to make and requires little effort. Who loves easy recipes? Rich and savory broth, tender pasta, and loads of veggies and beef in each bite. An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights. All meat items are available at House of Meats. Ingredients 1 lb House of Meats Choice Black Angus - 90% Lean Ground Chuck 1 Packet of Onion Soup Mix 1 ¾ cups Frozen Mixed Vegetables 5 cups Water 1 28 oz. Can Diced Tomatoes 1 cup Macaroni, uncooked 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, brown ground beef. Drain fat. Step 2: Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low. Step 3: Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot. Step 4: TOPPINGS FOR BUSY DAY SOUP: Sprinkle with fresh parsley or even Italian seasoning for color and flavor. Shred and sprinkle cheese that adds a nice cheesy flavor. Add on some crackers or even crunchy croutons to soak up the savory broth. Splash of hot sauce to elevate the heat factor. Slow Cooker Method: You can also make Busy Day Soup in the slow cooker. Cook the ground beef first on the stove. Add all the ingredients except the pasta to the slow cooker. Cook on low heat for 6 hours. Add in the uncooked pasta when there is only 30 minutes left of cooking time. Previous Next

< 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

< Back House of Meats: Chicken Shish Kabobs Prep Time: 15 minutes Cook Time: 10 to 15 minutes Serves: 1 Level: Beginner About the Recipe House of Meats Complete Chicken Shish Kabobs are ready to go on the grill. Add a few sides and you have the perfect meal for a busy weeknight or entertaining friends. Ready in 10 to 15 minutes of cooking time! Ingredients 1 or 2 - House of Meats Half Pound Complete Chicken Shish Kabobs per Person Instant read Meat Thermometer Vegetable oil Yogurt or Tzatziki Sauce Your favorite sides 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 the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Step 2: Grill House of Meats Complete Chicken Kabobs until fully cooked and golden brown, about 10-15 minutes, turning the skewers every couple minutes to allow for even cooking Step 3: Do not overcook your House of Meats Complete Chicken Kabobs. To prevent overcooking use an instant read meat thermometer. Check temperature with your instant read thermometer frequently while grilling to avoid overcooking. Insert the thermometer into the thickest part of the chicken and grill until it reaches an internal temperature of 160-165°F. Step 4: Serve House of Meats Complete Chicken Kabobs straight off the grill on the stick with a dollop of yogurt or tzatziki sauce, add popular sides as: Lebanese Rice Pilaf, Lemon Rice, Classic Hummus, Fattoush Salad, or Tabbouleh Salad. Previous Next

< Back House of Meats: Salmon Glazed with Honey and Mustard Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 to 6 Level: Easy About the Recipe This Salmon Glazed with Honey and Mustard is a flavorful and simple dish, featuring a tangy-sweet glaze made with grainy Dijon mustard, honey, and a touch of cider vinegar. The caraway seeds add a hint of warm spice, while broiling gives the salmon a beautifully caramelized crust. Serve it with fresh green beans and rice for a well-balanced meal. Ingredients 1 ½ to 2 lbs. House of Meats Salmon Fillet (skin-on) 1 Garlic Clove, minced and mashed into a paste 3 tbsp Grainy Dijon Mustard 1 tbsp Mild Honey ½ tsp Cider Vinegar ½ tsp Caraway Seeds, crushed Olive or Canola Oil ½ tsp Salt (divided) ¼ tsp Black Pepper Preparation Step 1: Preheat the broiler. Step 2: Line the rack of a broiler pan with foil and lightly coat it with oil. Step 3: Pat the salmon fillet dry with a paper towel and place it skin-side down on the prepared pan. Step 4: Season the salmon with ½ tsp salt. Step 5: In a small bowl, mix the garlic paste, mustard, honey, vinegar, caraway seeds, ¼ tsp black pepper, and a pinch of salt until well combined. Step 6: Spread the mustard glaze evenly over the top of the salmon. Step 7: Broil the salmon 5 to 6 inches from the heat source for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork. Step 8: Using two large spatulas, carefully transfer the cooked salmon to a serving platter. Step 9: Serve hot with fresh green beans and rice. Previous Next