< Back House of Meats: Jiggs Dinner Kit - Serves 6 Hungry Irishmen Prep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6 Level: Beginner About the Recipe House of Meats Complete - Ready to Cook - Jiggs Dinner Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat, Large Head of Fresh Cabbage, 5 lb. Bag Idaho Potatoes, Large Sweet Onion, and 1 lb. Carrots! Perfect for St. Patrick's Day! Ingredients 1 - House of Meats Jiggs Dinner Kit Includes: 2.75 lb. “Our Best” Grobbel’s Corned Beef Flat Large Head of Fresh Cabbage 5 lb. Bag Idaho Potatoes Large Sweet Onion 1 lb. Carrots 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 “Our Best” Grobbel’s Corned Beef Flat from the package and place it in a large pot with sufficient water to cover the meat. For a more robust flavor, add the desired amount of the included spice packet to water. Step 2: Bring water to boil. Step 3: Clean vegetables. Quarter Onions, Quarter Potatoes, Cut Carrots in half, Quarter Cabbage. Step 4: Reduce to simmer and cover. Simmer for approximately 2 1/2 to 3 hours or until firmly fork tender. Internal temperature for optimal tenderness, cook to an internal temperature of 190°F. Step 5: With 15 minutes remaining in the cooking time, add to the pot and previously prepared vegetables onion, carrots, and potatoes. Cover and simmer for an additional 15 minutes. Step 6: Remove just the meat to a warm platter and cover. Let stand for 5 to 10 minutes. Step 7: Add cabbage to the other vegetables in a pot and simmer uncovered for 15 additional minutes. Step 8: Slice meat thinly across the grain and serve with vegetables for a complete and hearty meal. Happy St. Patrick’s Day! Previous Next

< Back House of Meats: Prepare Pork City Chicken Prep Time: 10 minutes Cook Time: 35 minutes Serves: 8 Level: Easy About the Recipe Did you know that "Pork City Chicken" is actually not chicken? Here's a fun history of city chicken: It's believed to have originated as a Depression-era working-class dish, back when pork was cheaper than chicken, in the working-class cities of the Northeast and Midwest: Pittsburgh, Scranton, Cleveland, Binghamton, Cincinnati, and Hamtramck, MI, which is otherwise known as the Detroit area's Polish enclave. Thus getting the name, "Pork City Chicken"! Ingredients 8 House of Meats Quarter Pound Pork City Chicken Salt and Pepper , to taste 3 Eggs , whisked together 1 ½ cups Seasoned Bread Crumbs ½ tsp Paprika 2 tbsp Parmesan Cheese, grated ¾ cup Vegetable Oil 2 cups Chicken Stock , if you wish to make gravy 4 Tbsp Flour 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 350 degrees. Step 2: Add eggs to a shallow bowl and whisk vigorously. Step 3: In a separate bowl add Breadcrumbs, Paprika and Parmesan cheese. Step 4: Lightly salt and pepper City Chicken. Next, dip the House of Meats City Chicken in the egg and then the bread crumbs. Set aside and finish the rest of the skewers. Step 5: Add oil to the skillet and heat your skillet to medium high. When the oil is hot, place the Breaded City Chicken in the pan and turn the skillet down to medium. Brown skewered meat on all sides (about 2-3 minutes on each side). Once the City Chicken are browned, place in a baking dish and cover. Step 6: Bake in pre-heated oven for 20 minutes or until the City Chicken reaches an internal temperature of 145 degrees. Step 7 (optional): If desire, to make gravy: Add the broth or water to the skillet and break up all the browned bits. Add the flour a little at a time and whisk well so there are no lumps. Pour over cooked City Chicken and serve with Mashed Potatoes and a vegetable. Serve and enjoy! Previous Next

< Back House of Meats: Marinated Flank Steak Prep Time: 15–20 minutes, Marinate: Minimum 2 hours, up to 24 hours Cook Time: 10 to 15 minutes Serves: 4 to 6 Level: Beginner to Intermediate About the Recipe Flank Steaks is one of the most economical steaks presented in our meat counter. A Marinated Flank Steak prepared properly is juicy and flavorful every time! House of Meats Flank Steak is easy to prepare and perfect for grilling, pan-frying, or broiling in the oven. Ingredients 2 lb. House of Meats Flank Steak 1/3 cup soy sauce ½ cup olive oil 2 tablespoons honey 2 tablespoons Worcestershire Sauce 1 tablespoon lime juice, or red wine vinegar / balsamic vinegar ½ small onion, small chunks 3 cloves garlic, minced (1 tablespoon minced garlic) 2 tablespoons green onions, minced 1 tablespoon Italian seasoning, or fresh thyme and rosemary ½ teaspoon black pepper ½ teaspoon salt Preparation Grilling Method Step 1 : Start by making your marinade. In a medium mixing bowl, whisk together all the ingredients until everything is fully combined. Step 2 : Take your flank steak and pierce both sides all over with a fork to help it absorb the flavors. Place the steak in a large zip-top bag and pour in the marinade. Seal the bag tightly, pressing out as much air as possible, and lay it flat in a shallow dish to catch any leaks. Step 3 : Refrigerate the steak for at least 2 hours and up to 24 hours. Throughout the marinating time, turn and gently massage the bag a few times to ensure the steak is evenly coated. Step 4 : About 30 to 60 minutes before cooking, remove the steak from the fridge and allow it to come to room temperature. When you're ready to cook, take the steak out of the marinade and pat it dry thoroughly with paper towels. Discard the marinade—do not reuse it . Step 5 : Preheat your grill to medium-high heat, around 400°F. Spray the grates lightly with cooking spray or brush them with oil to prevent sticking. Step 6 : Once the grill is hot, place the steak directly onto the grates. Sear it for 1 minute on the first side, then flip and sear for 1 minute on the other. Continue cooking the steak for an additional 2 to 3 minutes per side, flipping every minute, until it reaches your desired doneness. NOTES: For best results, use an instant-read thermometer: remove the steak at 125°F for rare, 130°F for medium-rare, or 140°F for medium. Keep in mind that the steak will continue to cook slightly as it rests. Avoid piercing/cutting into the steak during cooking, as juices will escape making the meat drier. Broiling Method If you’d rather use your oven, preheat the broiler to high. Place the marinated steak on a foil-lined baking sheet and broil for about 4 to 6 minutes per side, turning once halfway through. Watch closely to avoid overcooking. Previous Next

< Back House of Meats: Grilling House of Meats Pork Baby Back Ribs 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 under an hour, full of flavor, with 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: Next, wrap your ribs in aluminum foil and place on the grill for about 40 minutes over medium heat. Step 3: After 40 minutes, peel the foil back and check the ribs. When they appear done, add BBQ sauce to the top side, remove the foil, and place directly on the grill for 5 minutes, then flip them over, apply BBQ sauce to the other side, and grill for another 5 minutes. Step 4: Your ribs are ready to serve. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Citrus Tilapia Prep Time: 10 minutes Cook Time: 10 to 12 minutes Serves: 2 to 3 Level: Beginner About the Recipe This bright and zesty tilapia dish combines the fresh flavors of orange, lemon, and ginger for a light, flavorful meal. Lightly pan-seared and finished with a citrusy glaze, it's a refreshing twist on a simple fish dinner. Ingredients 1 lb. House of Meats Tilapia Fillets 1 tbsp Olive Oil 1 tbsp Butter ½ cup freshly squeezed orange juice or high-quality store-bought orange juice 1 Lemon Zested & Juiced ½ tsp Grated Fresh Ginger 2 tbsp all Propose Flour Salt Freshly Ground Black Pepper Preparation Step 1: On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the House of Meats Tilapia in the flour. Step 2: In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside. Step 3: Add the orange juice, 2 tbsp of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Step 4: Taste and add lemon zest or more lemon if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through. Previous Next

< Back House of Meats: Lucy's Seafood Stew Prep Time: Cook Time: 15 to 20 minutes Serves: Level: Beginner About the Recipe This seafood stew is a cozy, flavorful dish filled with a mix of fresh fish and shellfish, cooked in a savory broth with garlic, herbs, and a hint of spice. It’s a comforting meal that’s easy to enjoy with some crusty bread or rice. Perfect for any seafood lover! Ingredients 8 Slices House of Meats Sliced Bacon 1 Yellow Onion, diced 1/2 lb. Large shrimp cut in thirds, raw 1/2 lb. Bay Scallops sautéed 1/2 lb. Crab Meat 2/3 cup Flour 6 cups Seafood stock, hot 4 cups Potatoes, peeled, diced and boiled 2 cups Heavy Cream 2 Tbsp Old Bay Seasoning 1 1/2 teaspoons Coarse Black Pepper 1 cup Gruyere Cheese, grated 1/4 cup Green Onion, diced Chopped parsley (for garnish) Preparation Step 1: Fry the bacon in a large Dutch oven. Step 2: Remove from pan, trimming excess fat, then coarsely chop. Sauté the onions in the bacon drippings over medium high heat until transparent, about 3 minutes. Step 3: Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Step 4: Add seafood stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, seafood, old bay and black pepper. Step 5: Simmer for 10 minutes; DO NOT allow to boil. Step 6: Add cream, mix thoroughly, then ad grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Previous Next

< Back House of Meats: Pork Green Chili Prep Time: 20 minutes Cook Time: 2 hours Serves: 4 Level: Easy About the Recipe Pork Green Chili is a delicious and hearty dish that is perfect for a cold winter night or anytime you're in the mood for something comforting. Give it a try and enjoy the warm and satisfying flavors of Pork Green Chili! Ingredients 2 lbs Boneless Pork , fat and bone removed. Pork Steak or Western Ribs work great for this recipe. 2 Large Onions , chopped 2 Cans of Chopped Green Chilies 2 Jalapenos , minced 4 Garlic Cloves , mashed 1 tbsp Cumin Seeds, crushed 1 tsp Oregano 1 tsp Thyme 1 cup Cilantro, chopped 1 tbsp Chili Powder 2, 16 oz. cans - White Beans , do not drain (Navy, Cannellini, etc.) 2 tsp Red Wine Vinegar Salt & Pepper to taste 2 Beef Double Bouillon by Knorr 1 ½ qts Water 2 ½ tbsp Olive 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: In a fairly large soup pot, heat olive oil. Sauté garlic until golden, then add onion. Sauté until it begins to become translucent. Step 2: Add pork. Salt and pepper to taste. Cook over fairly high heat, until pork browns. Then add cumin. Step 3: Lower heat to medium, and cook meat through. Step 4: Add all remaining ingredients. Bring to a boil and let boil 10 minutes or so, then cover and reduce heat to low. Cook at least 1 hour on low, and up to 3 hours, depending on how thick you like your chili, stirring occasionally. Step 5: Serve with grated Colby-Jack Cheese and a big dollop of Sour Cream, Chopped Green Onions or Cilantro, and Tortilla Chips! NOTE: Any other kind of meat could easily be substituted - Chicken, Turkey, Beef, or whatever appeals to you! Previous Next

< Back House of Meats: The Art of Grilling House of Meats Bratwursts! Prep Time: 10 minutes Cook Time: 25 minutes Serves: 2 Level: Easy About the Recipe Ingredients 6 Fresh House of Meats Brats, any flavor profile 1 Pack of Hot Dog Buns or Bratwurst Buns 1 - Instant Read Thermometer Brat Toppings and Sides of Your Choice House of Meats Bratwursts: House of Meats Original Bratwurst House of Meats Bacon & Cheddar Bratwurst House of Meats Jalapeno Cheddar Bratwurst House of Meats Beer Bratwurst House of Meats Taco Bratwurst House of Meats Baby Back Bratwurst House of Meats Hawaiian Bratwurst House of Meats Blueberry Bratwurst House of Meats Apple Bratwurst House of Meats Cherry Bratwurst House of Meats Chicken Supreme Bratwurst House of Meats Spinach Feta Chicken Bratwurst Bratwurst Toppings and Sides: Stone Ground Mustard Yellow Mustard Dijon Mustard Ketchup Mayonnaise Wasabi Mayo, Wasabi Sauce , or Wasabi Horseradish Sriracha Sauce Pickle Relish Chow Chow Relish Grilled or Fresh Sliced Onions Grilled Peppers Sauerkraut Homemade Chili Sauce Coleslaw Potato Salad Macaroni Salad Pineapple Salsa Shredded Cheeses Sliced or Grilled Jalapenos Chopped Cooked Bacon Fresh Sliced Radishes Fresh Sliced Red Onions Fresh Sliced Tomatoes Fresh Scallions AND Cold Beer of your choice 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 Grill Bratwursts Like a Brat Grill Master: DON'T POKE HOLES IN YOUR BRATS: If you do, you will watch all that delicious flavor pour onto the bottom of your grill and sizzle away. DON'T BOIL YOUR BRATS: If you do, successfully make delicious brat flavored water and that is about all. Stick to these professional grilling techniques. Step 1: For the best results, preheat one side or zone of your grill to medium-low heat, (between 300 and 350°F). Step 2: Place your fresh House of Meats Brats over that zone, and cook gently, turning the brats over several times for about 15 to 20 minutes, until the interior temperature reaches 145 degrees F. Check with a reliable instant read meat thermometer. Step 3: Meanwhile, turn the other side of your grill to high. When your brats have reached 145 degrees F, transfer the brats to the high heat side, and cook on all sides, they should reach 160 degrees F. This should take 2 to 3 minutes. IMPORTANT: Brats should need to be turned frequently so that you get equal caramelization on all sides. DO NOT OVER COOK. Step 4: Serve with your favorite fixings! Previous Next

< Back House of Meats: Turkey Roll Ups Prep Time: 10 minutes Cook Time: 35 minutes Serves: 1 Level: Easy About the Recipe The 7 oz. Turkey Roll Ups are a House of Meats Signature item. A generous portion of Sliced Turkey Breast wrapped around our Homemade Bread Dressing. These are available to purchase at all House of Meats locations and online ordering! Ingredients 7 oz. House of Meats Turkey Roll Ups 1 Can Turkey Gravy Salt & 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: Preheat your oven to 350°F. Step 2: Place Turkey Roll Ups in a casserole baking dish. Add one can of Turkey Gravy. Step 3: Bake covered for 35 to 40 minutes. Step 4: Salt and Pepper to taste. Serve with Mashed Potatoes and Green Beans. NOTE: Turkey Rolls Ups are fully cooked. You only need to warm them through. Turkey Roll Ups are microwavable. Previous Next

< Back House of Meats: Barbecue Beef Brisket - Crockpot Method Prep Time: 10 minutes Cook Time: Dependent Serves: 6 Level: Easy About the Recipe An easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a crockpot! The brisket is marinated and refrigerated for several hours, or overnight in the liner of the Crockpot. It will cook on either auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening! Ingredients 5.50 lbs B eef Brisket 1 ¾ cups barbecue sauce, 18 oz. Bottle 2 tsp Brown Sugar 1 tsp Garlic Powder 2 tsp coarse black pepper ½ tsp onion powder ½ tsp dry mustard 2 tsp Worcestershire sauce ¼ tsp liquid smoke Preparation Step 1: Combine all ingredients except brisket in the removable liner of the crockpot. Add brisket and turn to coat well with sauce. Step 2: Marinate brisket in liner with lid for 3-4 hours or overnight in the refrigerator and place the liner in base, cover, and cook on Auto for 8 hours, Low for 9-11 hours, or High for 5-6 hours. Step 3: Remove brisket from crockpot when fork-tender and let rest for 10 minutes before slicing. Serve and enjoy! Tips Marinate the brisket for 3 to 4 hours and sometimes overnight (the best) right in the liner of the Crockpot and just put the liner back in the pot. Turn it on either a high or low setting, depending on how much time is allotted before serving. This is a delicious version of Texas Barbecue Beef. Previous Next

< Back House of Meats: How to Prepare House of Meats Honey Glazed Smoked Pork Chops Prep Time: 0 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe House of Meats Honey Glazed Pork Chops are ready to go on the grill or oven and are the perfect meal for a busy week-night. You can enjoy a meal of probably the most tender, juicy pork chops you've ever has in less than 15 minutes of cooking time! Ingredients House of Meats Honey Glazed Smoked Pork Chops 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 Grilling Method: Pre-heat the grill to medium-high heat. Brush the grill plates with vegetable oil to prevent food from sticking. Grill your House of Meats Honey Glazed Smoked Pork Chops for approximately 4 to 6 minutes until they begin to caramelize. Turn and cook for an additional 4 to 6 minutes. They should reach the internal temperature of 145 degrees Fahrenheit. Serve with small Potatoes and Corn on the Cob roasted on the grill. Delicious and little clean-up! Oven Method: Pre-heat the oven to 350°F. While the oven is pre-heating, place a cast-iron skillet, or an oven proof pan on the stove to pre-heat. Add a few tablespoons of oil. Fry your House of Meats Honey Glazed Smoked Pork Chops on one side for 3 to 4 minutes. Turn, and place the pan in the oven. Bake the chops for 20 minutes in the oven until the temperature reaches 145 degrees Fahrenheit. NOTE: No matter which method you use to cook your smoked pork chops, let them rest a few minutes to keep the juices in the meat. Previous Next

< Back House of Meats: White Chicken Chili Prep Time: 10 minutes Cook Time: 45 minutes Serves: 6 Level: Easy About the Recipe This White Chicken Chili recipe is perfect for those chilly nights when you want to snuggle up with a warm and comforting meal. The combination of tender chicken, creamy beans, and flavorful spices creates a unique and delicious taste that is sure to please everyone at the table! Ingredients 1 ½ lbs House of Meats Chicken Breasts - Halves ( Cooked & Shredded ) or Ground Chicken Breast 2 Jalapeno Peppers (Seeds removed and finely chopped, about 3 Tbsp) 1 Medium Yellow Onion (Chopped, about one heaping cup) 3 Cloves of Garlic , Large (Chopped Fine) 2 - 15 oz. Cans Cannellini Beans - Rinsed & Drained 2 - 4 oz. Cans chopped green chilies - Undrained, milder version 3 cups Chicken Broth 1 tbsp Olive Oil 1 tbsp Salted Butter 2 tsp Lime Pepper 2 tsp Ground Cumin ½ tsp Onion Powder ½ tsp Ancho Chili Powder ¼ tsp Cayenne Pepper 1 tsp Salt and Pepper to taste Sour cream 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 half a can of cannellini beans (about 3/4 cup) and 1/2 cup of chicken broth in a blender and puree until smooth. Set aside. Step 2: Combine olive oil and butter in a soup pot or Dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes). Step 3: Add garlic and cook until fragrant (about 30 seconds). Step 4: Add shredded chicken, remaining chicken broth, remaining beans, diced green chilis, lime juice, cumin, onion powder, ancho chili powder, cayenne pepper, salt, and pepper. Bring mixture to a boil and then reduce heat to a simmer. Step 5: Stir in sour cream. Step 6: Simmer 15 minutes before serving. Top with additional sour cream, jalapeno slices, Monterey Jack cheese, chopped cilantro, crushed corn chips and enjoy! Previous Next