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< 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: 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: Ox Tail Barley Soup Prep Time: 20 minutes Cook Time: 4 hours 45 minutes Serves: 6 Level: Beginner About the Recipe Thanks to Jim Meads for this great recipe! Ox Tail Barley Soup is rich in flavor and is one Jim's favorite soups! Ingredients 1 House of Meats Beef Oxtail (about 2 lb.), disjointed Your House of Meats Butcher will be glad to trim and cut your Ox Tail. (OPTIONAL) 2 lbs House of Meats Choice Black Angus Beef Stew Meat If you like your soup extra meaty add House of Meats Choice Black Angus Beef Stew Meat. ½ cup Onion , chopped 8 cups Water 1 ½ tsp Salt ¼ tsp Pepper ¼ cup Chopped Parsley ½ cup Chopped Carrots ½ cup Chopped Celery ¼ cup Barley 1 Can (12 oz.) Tomato Juice ½ tsp Marjoram ½ tsp Basil 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 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. OPTIONAL: For extra meaty soup add 2 lbs. House of Meats Choice Black Angus Beef Stew Meat. Step 2: Add onion and cook until it is soft. Step 3: Add water, salt and pepper; bring to a boil. Step 4: Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Step 5: Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired. Previous Next

< Back House of Meats: Thick Cut - T-Bone Pork Chops Brined & Grilled Prep Time: 30 minutes Cook Time: No Cooking Time, Use this Recipe in Your Next Dish! Serves: 1 Level: Easy About the Recipe The secret to tender pork chops is cooking the chops to 135 degrees, removing them from the grill and letting rest for 5 minutes so juices remain in the meat and the temperature rises to the recommended 145 degrees. At which point, they should be tender and juicy with a hint of pink. Use an instant read thermometer to check the internal temperature of the meat. If you cook your meat to a higher temperature; it will become tough and dry. Brining pork chops before cooking is a sure way to guarantee the moist flavorful grilled pork chops. A simple brine is pickle juice; or you may make your own to suit your tastes. NOTE: This brine works well with Chicken, Pork, and Turkey. Ingredients BRINE INGREDIENTS: ¾ cup brown sugar ½ cup kosher salt 6 cups water cold Additions to suit: Garlic Cloves - 3-5 garlic cloves, lightly smashed Bay Leaves - add 4. Whole Cloves - just a few Black Peppercorns - about 3 tablespoons. Juniper Berries - about a tablespoon, crushed Fennel Seed - about a tablespoon. Citrus slices: Lemon, Lime, Oranges. 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 INSTRUCTIONS: - In a microwave heat 2 cups of water until hot. - Stir together the brown sugar, salt and the hot water until the sugar and salt dissolve. - Add the 4 cups of cold water and stir. - Place the pork chops in a resealable bag and add the brine, making sure the pork chops are submerged. - Refrigerate for 1-4 hours. - Remove pork chops from brine, pat dry and use them in your favorite pork chop recipe. Previous Next

< Back House of Meats: Prepare the Perfect Turkey Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Creating the perfect turkey is an art that brings family and friends together, especially during special occasions. This recipe will guide you through roasting a turkey that is moist, flavorful, and beautifully golden-brown. Ingredients Whole Turkey Fresh All Natural Amish Turkey Turkey Breasts Fresh Amish Bone In Turkey Breast Under 10 Lb Whole Turkey Estimated Cooking Times Weight Unstuffed Stuffed 8 to 12 lbs. 3 to 4 hours 3.5 to 4.5 hours 12 to 16 lbs. 3.5 to 4.5 hours 4.5 to 5.5 hours 16 to 20 lbs. 4 to 5 hours 5.5 to 6.5 hours 20 to 24 lbs. 4.5 to 5.5 hours 6.5 to 7 hours 24 to 28 lbs. 5 to 6.5 hours 7 to 8.5 hours Turkey Breast Estimated Cooking Times Weight Unstuffed Stuffed 4 to 6 lbs. 1.5 to 2 1/4 hours 2.5 to 3 hours 6 to 8 lbs. 2 1/4 to 3 1/4 hours 3 to 3.5 hours 8 to 12 lbs. 3 to 4 hours 3.5 to 4.5 hours 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 Storing Turkey: A turkey can be held for up to 3 days in the coldest part of the refrigerator, generally the bottom shelf. To hold an extra day or two, place in the freezer for several hours to chill and then place in the refrigerator. Thawing Your Turkey: The quickest and safest way to thaw a turkey is in cold water. Change the water every hour. When thawing in cold water, cover any exposed skin with a wet towel. This method takes approximately 30 minutes per pound. Another way to thaw is in the refrigerator. Place your turkey on a tray and allow 1 to 3 days to thaw, depending on size. Preparing Your Turkey & Cooking Instructions: Preheat oven to 450° F (325° for cooking bag). Remove turkey from packaging. If you have a whole turkey remove the giblets from the neck cavity and the neck from the chest cavity. These may be boiled for broth. Rinse turkey and both cavities. Pat turkey dry. Stuff neck and body cavities lightly with House of Meats Homemade Bread Dressing. NOTE: Some prefer to cook dressing in a separate pan. Turkeys cooked unstuffed are more moist. Turn the wings back to hold the neck skin in place over the dressing and return the legs to a tucked or tied position. Brush the turkey with butter or olive oil if desired. Rub the turkey inside and out liberally with salt and your favorite spices. Place the turkey into a roasting pan. For whole turkeys and breasts, place the breast side up for best presentation or place the breast down for the juiciest white meat. Add approximately 1/2" water to the pan. Wash preparation utensils, work area, and hands with hot soapy water following contact with turkey and juices. Cook at 450° F uncovered for 45 minutes. Cover with a lid or an aluminum foil cover. If aluminum foil is your option, it must be used properly; place a foil tent with the "shiny side in" loosely over the turkey. Reduce temperature to 325° F and continue cooking. Cooking times on our chart are approximate. Turkeys cooked in a roaster with a lid will take approximately 1 hour less than those covered with foil. Start checking your turkey for doneness 1 hour before the scheduled time you expect your turkey to be done. The most reliable way to do this is using a good quality instant-read meat thermometer. The turkey is fully cooked when: The inner thigh's internal temperature is 180° F. The thickest part of the breast's internal temperature is 170° F. The center of the cavity stuffing temperature should be 160° F. For accurate thermometer reading the thermometer should be inserted into the thickest part of the muscle without touching bone. When you are satisfied that the turkey is done remove from your oven, cover and let stand for 20 minutes before carving. HINT: When dinner is set for a definite hour it is wise to start the bird 20 to 30 minutes ahead of schedule to avoid delay should the turkey take longer to cook than estimated. This will also allow for time to make gravy and arrange the turkey attractively on a platter. How to Carve Your Turkey Remove Drum and Thigh: Start with the legs at the carver's right. Gently pull the leg away from the body and cut through the joint between the thigh and the body. Remove the leg and thigh to another cutting board. Cut between the drum and thigh; slice meat on the thigh parallel to the bone. Slice Breast Meat: Make a deep horizontal cut just above the wing. Insert a fork firmly in the top of the breast; start slicing halfway up the breast, carve thin slices down to the horizontal cut working upward to the center bone. DON'T FORGET A PICTURE OF YOUR PERFECT TURKEY. Previous Next

< Back House of Meats: Italian Tomato Tortellini Soup Prep Time: 20 minutes Cook Time: 3 hour and 40 minutes Serves: 6 Level: Beginner About the Recipe Tomato Tortellini Soup – seriously delicious! Everyone will love this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! Credits - Stephanie: https://www.plainchicken.com/about-me/ Ingredients 1 lb. House of Meats Fresh Italian Sausage 28 oz. Can Petite Diced Tomatoes 32 oz. Chicken Broth 2 - 10.75 oz. Cans Tomato Soup 16 oz. Chive and Onion Cream Cheese, softened 18 oz . Package Refrigerated Cheese Tortellini, uncooked 1 tsp Basil 1 tsp Oregano 1 tsp Chives Shredded Mozzarella or Parmesan Cheese , use for individual bowl garnish 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 skillet, cook House of Meats Italian Sausage until browned and no longer pink. Step 2: STOVE METHOD: In a soup pot combine Chicken Broth, Basil, Oregano, Chives, Diced Tomatoes, and Tomato Soup. Bring to a boil and simmer for 1 hour. OR CROCK POT METHOD - Transfer cooked sausage to slow cooker. Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours. Step 3: Stir in Cream Cheese and Cheese Tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked. Step 4: Serve and top with shredded mozzarella or parmesan cheese if desired. Previous Next

< Back House of Meats: Baked Parmesan Walleye Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 Level: Beginner About the Recipe This baked parmesan walleye fillet recipe is a delicious and healthy way to enjoy fish. Serve hot with a side of roasted vegetables, or fresh House of Meats french fries! Enjoy! Ingredients 1 lb House of Meats Fresh Walleye Fillets Ask your House of Meats Butcher to remove the skin from the fillet for this recipe. ¼ cup Panko Breadcrumbs ¼ cup Parmesan (finely grated) 1 Large Egg , beaten ¼ tsp Garlic Powder ¼ tsp Onion Powder ¼ tsp Paprika ¼ tsp Salt ¼ tsp Pepper 1 Lemon 1 Bag of HOM French Fries 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 400 degrees. Line a baking tray with foil and spray with non-stick cooking oil or butter. If your fish is frozen, IT MUST BE THAWED COMPLETELY. Step 2: Break an egg onto a shallow bowl and whisk it. Grate Parmesan Cheese into a separate bowl with remaining dry ingredients and stir. Step 3: Ask your HOM Butcher to remove the skin off your walleye fillets, both sides of the fillet are coated with this recipe. Then, pat the fillets with a paper towel on both sides so that they're dry. Step 4: Dip one fillet into the egg to completely coat it with egg. Then, dip it into the bowl with the dry ingredients to coat it with the dry ingredients. Place the coated fillet on the baking sheet. Repeat with other fillets. Then, sprinkle any remaining dry ingredients on top of the fish. Step 5: Bake in oven for 15 minutes. The fish should be white and flakey on the inside and golden brown on the outside when it's done. Remove from oven, top with lemon juice, and enjoy! Step 6: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans. 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: Pork Country Style Ribs with Kraut Prep Time: Cook Time: Serves: Level: Beginner About the Recipe House of Meats Pork Country Style Ribs are meaty ribs cut from the shoulder. The meat to bone ratio favors heavily on the side of meat, so they are a good value. The best preparation is low and slow cooking. Pork Country Style Ribs are available from HOM bone in or boneless. The meat is tender, flavorful, and falls off the bone when cooked properly. This recipe the ribs are seasoned, seared, and then slow baked with sauerkraut and apples until they are fork tender for a delicious Comfort Food dinner for not only on New Year's Day, but any day of the year. Ingredients 3 to 4 pounds - House of Meats Bone In or Boneless Pork Country Style Ribs . 1 1/2 tsp. - Kosher Salt. 1 tsp. - Black Pepper. 1 tsp. - Garlic Powder. 1 tsp. - Smoked Paprika. 2 tbsp. - Vegetable Oil for browning. 1 medium - Sweet Onion, Chopped. 2 medium - Sweet Apples, peeled, cored, and chopped. Honeycrisp or EverCrisp apples are excellent choices. 32 oz jar - Sauerkraut with caraway seeds (optional), drained. 3/4 cup - Apple Cider 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 325 degrees F. Step 2: Remove ribs from packaging and blot dry with paper towels to remove excess moisture. Step 3: In a small bowl, combine salt, pepper, garlic, and smoked paprika. Liberally season ribs with combined spics. Step 4: Heat oil in a large skillet over med high heat, until oil begins to shimmer. Add seasoned ribs and brown on all sides. Remove ribs as they are done and lay in a single layer in a roasting pan or Dutch Oven. Step 5: Top ribs with sauerkraut and spread evenly over the ribs. Top sauerkraut with onions and then apples, also spreading evenly. Step 6: Pour cider over the top. Cover and bake in oven, 1 1/2 to 2 hours, or until the ribs are fork tender. Step 7: Serve with Mashed Potatoes and Apple Sauce. ENJOY! 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: 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

< 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