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< Back House of Meats: Winter Sloppy Joes Prep Time: 10 minutes Cook Time: 55 minutes Serves: 4 Level: Easy About the Recipe Prepare Winter Sloppy Joes as you would Summer Sloppy Joes with your favorite recipe; instead of buns serve it over mashed potatoes and add a veggie side. This inexpensive and easy meal will warm your family and soon become a favorite! Special thank you to D. Powers for sharing this wonderful recipe! Ingredients 1 cup celery (3 stalks), finely chopped 1 cup bell pepper (assorted colors), finely chopped 1 cup onion , finely chopped 1 ½ lbs House of Meats lean ground beef ¼ cup light brown sugar 1 ½ tsp Dry Mustard 4 tbsp Chili Powder 1 ¼ cups Ketchup 1 cup Beef Broth 1 tsp Vinegar ¼ tsp Salt ⅛ tsp Black Pepper 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 Step 1: In a large skillet cook & stir chopped vegetables in oil until tender, about 10 minutes. Add beef, cook & stir, breaking up & browning meat, about 15 minutes. Drain if needed. Step 2: Add brown sugar, mustard, chili powder, ketchup, beef broth & vinegar. Step 3: Stir to combine. Simmer for 30 minutes or until thickened to your liking. Season with salt & pepper. Serve and enjoy! Previous Next

< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each 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 (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next

< Back House of Meats: Potato Crusted Cod Fillets Prep Time: 0 to 5 Minutes Cook Time: 5 to 40 Minutes (Varying Cooking Methods) Serves: Level: Beginner About the Recipe Enjoy the perfect combination of crispy, golden potato crust and tender, flaky cod with House of Meats Potato Crusted Cod Fillets. This high-quality, commercially crafted product is available frozen at our locations, making it a quick and effortless meal solution for any occasion. Whether you're looking for a hassle-free dinner or a restaurant-quality seafood experience at home, these fillets deliver unbeatable flavor and convenience. Ingredients House of Meats Potato Crusted Cod 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 For the best results, keep frozen until ready to prepare and cook directly from frozen. Follow these simple methods to achieve crispy, golden perfection: Baking (Conventional Oven) : Preheat oven to 375°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 34 to 36 minutes or until golden brown and crispy. Baking (Convection Oven) : Preheat oven to 325°F . Lightly oil a sheet pan and arrange fillets in a single layer. Bake for 14 to 17 minutes for a crispier finish. Deep Frying : Preheat oil to 350°F . Carefully place fillets in hot oil. Fry for 5 minutes until golden and crisp. Ensure an internal temperature of 165°F is reached before serving. Previous Next

< Back House of Meats: Juicy - Baked Quarter Pound Boneless Pork Chops Prep Time: 5 minutes Cook Time: 15 minutes Serves: 1 Level: Easy About the Recipe Tired of dry pork chops? Stop your pork chops from drying out, bake them at high temperature for a shorter amount of time! House of Meats suggests baking pork chops at 425 degrees F, at this temperature, 4 oz. boneless pork chops will take between 8 to 10 minutes to cook. Ingredients 4 HOM Quarter Pound Boneless Pork Chops NOTE: HOM also offers a thicker 6 oz. Boneless Pork Chop . 1 tbsp Olive Oil 1 tbsp Brown Sugar 2 tsp Paprika, Sweet or Smoked 1 tsp Onion Powder 1 tsp Dried Thyme 1 tsp Kosher Salt ½ tsp Fresh Ground Black Pepper Or, you can make your own rub with your favorite ingredients. Want an EZ option? HOM offers a huge selection of rubs that are ready to go! 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 425° F. Line a rimmed baking sheet with parchment paper. This sure makes for easier clean-up. Step 2: Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet. Step 3: Combine the rub ingredients; brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well. Rub the spice mixture over all sides of the pork chops. Step 4: Bake pork chops at 425° F., at this temperature, 4 oz. boneless pork chops take between 8 to 10 minutes to cook. Step 5: After your pork chops have baked for about 8 minutes, you will want to check on them frequently with a quality instant read meat thermometer. The USDA recommendations state that you cook pork chops to an internal temperature of 145° F and then allow the meat to rest tented with foil for at least 3 minutes. DO NOT OVERCOOK. Step 6: Bone-in pork chops can be used instead of boneless. Bone-in chops will take a few minutes longer to cook. Serve with Mashed Potatoes with Green Beans, Roasted Vegetables (you can do these on the same pan, timing is everything here, start veggies ahead of chops). 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: Greek Grilled Grouper Prep Time: 20 minutes Cook Time: 50 minutes Serves: 2 Level: Easy About the Recipe For a delectable and easy seafood dish, look no further than this recipe for Grouper Fillets with Greek Seasoning. Serve these flavorful fillets with your favorite side dishes for a wholesome and satisfying meal. Enjoy! Ingredients 2 House of Meats Grouper Fillets Greek Seasoning, Powder found in spices. 1 Small Can Stewed Tomatoes with Garlic 1 Small can of Chopped Black Olive 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 Step 1: Place fish filet in oil-sprayed (Pam) foil pan. Coat with Greek powder seasoning. Spread stewed tomatoes on top of fish filet. Sprinkle with Greek seasoning again. Top with chopped black olives. Lightly sprinkle with Greek seasoning again. (DO NOT SALT) Step 2: Cover with foil and seal around sides of pan. Put pan on hot grill. Cook on medium heat for about 45 minutes to 1 hour depending on thickness of fish filets. You may squeeze lemon juice on top after cooking if you desire a more tart tasting fish. Previous Next

< 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: Rib Eye Steak Prep Time: 3 hours Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe Rib Eyes are loaded with marbling giving them a whole lot of flavor! This is why many consider these to be the tastiest of all steaks. Cook over high heat on your grill or in a cast-iron skillet to achieve a mouth-watering sear. Did you know? House of Meats will gladly cut your Rib Eye Steak to any thickness you desire, just ask! Ingredients Half Pound Boneless Rib Eye 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 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, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium - rare, 5 to 7 minutes for medium, and 8 to 10 minutes for medium - well. 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: 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: 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: 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

< 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