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< Back House of Meats: Pork Chop Soup Prep Time: 10 minutes Cook Time: 2 hours and 10 minutes Serves: 8 Level: Easy About the Recipe This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired. All meat items are available at House of Meats! Recipe by Oisín Ó Searcóid Updated on November 17, 2022. Ingredients 4 Quarter Pound House of Meats Boneless Pork Chops 3 cups Chicken Broth 2 tbsp Soy Sauce 2 cups Water 1 tsp Paprika 1 tsp Dried Oregano 1 tsp Garlic Powder ½ tsp Salt ½ tsp Ground Black Pepper ½ tsp Chili Powder 1 Large Bay Leaf ¼ cup Flour 3 Medium Potatoes , peeled and diced 1 cup Chopped Broccoli 1 Medium Carrots , diced 1 Medium Onions , diced 2 Stalks of Celery , diced 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: Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure and then transfer pork chops to a cutting board to cool, for about 20 minutes. Step 2: Whisk flour into the reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop it into bite-sized pieces. Step 3: Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in the flour mixture, reduce the heat, and simmer for 1 hour. Step 4: Remove and discard bay leaf, then gently mash potatoes. Serve immediately and enjoy! Previous Next

< Back House of Meats: Turkey and White Bean Spinach Soup Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6 Level: Beginner About the Recipe Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied! All meat items are available at House of Meats. Credits: Stephanie Ingredients 1 lb HOM 100% Pure Ground Chicken Breast 1 tbsp Olive Oil 1 tbsp Minced Garlic ½ cup Yellow Onion, diced 4 cups Chicken Broth Salt & Pepper to taste 1 tbsp Lemon Juice ½ tsp Thyme 2 cups Fresh Spinach, washed 5.50 oz Cannellini Beans, drained and rinsed ¼ cup Parmesan Cheese , shaved to garnish Hard Crusted Bread 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 or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, cook until they are soft and translucent, about 5 minutes. Step 2: Add the chicken broth to the pot and bring to a light boil. Step 3: Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces. Step 4: Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes Step 5: Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes. Step 6: Top each bowl with Parmesan cheese if desired and serve! Enjoy this soup with crusty bread! 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: Grilled Pork Steak Prep Time: 10 minutes Cook Time: 30 minutes Serves: 6 Level: Easy About the Recipe This is a great recipe for grilled House of Meats Pork Steak that can be made in under an hour, full of flavor, and falls right off the bone! Ingredients 6 House of Meats Pork Steak , cut approximately 3/4 of an inch to an inch. One Pork Steak per person. Bottle Thick BBQ Sauce. We suggest Sweet Baby Rays , Gertie’s , or Mississippi . Rib Rub. We suggest House of Meats Char Broil Rub & Grill or House of Meats Dad's Seasoning , we liked Dad’s the best. 1 Onion , sliced 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: Season House of Meats Pork Steak well with rib rub. Step 2: Wrap seasoned Pork Steaks in aluminum foil, optional, and add onion slices. Step 3: Preheat grill to medium heat. Place foil-wrapped pork steak on the grill for about 40 minutes over medium heat. Step 4: After 40 minutes, peel the foil back and check the Pork Steaks. 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 5: Your House of Meats Pork Steak are ready to serve with Corn on the Cob or your favorite side from the House of Meats. Previous Next

< Back House of Meats: Beer Battered Catfish Fillets Prep Time: 15 minutes Cook Time: 5 to 7 minutes Serves: 6 Level: Beginner About the Recipe This recipe will work with almost any fish fillet. Ingredients 3 lbs House of Meats Catfish Fillets ¼ cup Cornmeal ¼ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper To Taste House of Meats French Fries Tartar Sauce Buns for fish sandwiches 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 medium mixing bowl blend flour, cornmeal, salt, and pepper together. Step 2: In a separate medium mixing bowl beat two eggs well, add beer and minced onions, and mix well. Step 3: In a frying pan heat the vegetable oil to 375 degrees. Step 4: Roll the Catfish Fillet into the flour and cornmeal mixture, then dip into the beer and egg mixture, then back into the flour and cornmeal mixture. Step 5: Place coated Catfish Fillet into the deep-fry, cook until golden brown. Fillets will start to float to the top when done, approximately 5 to 7 minutes. Step 6: Enjoy with with Tartar Sauce and French Fries. Previous Next

< Back House of Meats: Turkey Chops Prep Time: 2 hours Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe House of Meats Bone In - All White Meat Turkey Chops are cut from Premium Turkey Breasts and may be prepared marinated and grilled or breaded and baked. Ingredients House of Meats - Bone In Turkey Chops Apple Cider Vinegar or Dry White Wine Brown Sugar or Honey Olive Oil Worchester or Soy Sauce Seasoning for your marinade: Thyme, Black Pepper, Minced Garlic, Crushed Red Pepper, and Sea Salt. Resalable Plastic Bags. 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: MARINADE: Prepare a marinade to your tastes. Prepare enough to marinate your House of Meats Turkey Chops. Add to a mixing bowl Apple Cider Vinegar or Dry White Wine, stir Brown Sugar or Honey, and finally seasonings to your taste as Thyme, Crushed Red Pepper, Black Pepper, Sea Salt, or Minced Garlic. Be creative. Stir in a small amount of olive oil until the marinade is the consistency of smooth paste. Step 2: Pat the Turkey Chops lightly with paper towels so they are dry. Put the marinade in a resealable plastic bag and add the chops to the bag. Squeeze the bag lightly to coat the chops and remove as much air as possible and seal the top. Step 3: Place the chops in the refrigerator and let them marinate for 1 to 8 hours, the longer the better. Step 4: GRILLING: Preheat your grill to medium heat. Place the chops on the hot grill and cook them for about 3 minutes per side or until the internal temperature of the turkey chops reaches 165 degrees. DO NOT OVERCOOK. Serve with grilled potatoes and vegetables. Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola 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: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! Previous Next

< Back House of Meats: Baked Pollock Prep Time: 10 minutes Cook Time: 15 to 25 minutes Serves: 2 to 3 Level: Easy About the Recipe This Baked Pollock recipe is a simple yet flavorful dish that highlights the mild, flaky texture of pollock fillets. A rich, tangy sauce made with melted butter, sour cream, soy sauce, and citrus juices infuses the fish with depth and moisture. The addition of minced garlic, black pepper, and crushed red pepper brings a touch of spice to balance the creamy and zesty elements. Ingredients 1 lb. House of Meats Fresh Pollock Fillets or similar fish ¼ cup Melted Butter ½ cup Sour Cream 2 tsp Soy Sauce 2 tsp Lemon Juice 1 tsp Lime Juice ⅛ tsp Pepper 1 Garlic Clove, Minced ¼ tsp Crushed Red 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 : Preheat oven to 350 degrees. Step 2 : Prepare the sauce by mixing all ingredients except the fish in a small bowl. Step 3 : Coat the fillets evenly with the mixture and place them in a 6"x10" baking dish. Step 4 : Bake uncovered for 15 to 25 minutes, depending on the thickness of the fillets, until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Optional) Step 5 : For a golden finish, lightly brown the top under the broiler for a minute or two. Step 6 : Serve warm with your favorite sides, such as roasted vegetables, rice, or a fresh salad. Previous Next

< Back House of Meats: Pork Western Ribs with Kraut Prep Time: 20 minutes Cook Time: 8 hours Serves: 5 Level: Beginner About the Recipe House of Meats Pork Western Ribs Ribs are cut from the shoulder. They have more meat than bone and generally need to be cooked low and slow for best results. That means a lower oven or crock pot temperature than what you might normally cook pork in and a longer cooking time. Braising your ribs is an option. Braising, searing the meat on high heat in oil, then cooking slow with small amount of liquid in a crock pot. Ingredients 4 lbs House of Meats Pork Western Style Ribs 1 White Onion, sliced 2 lbs Sliced Redskin Potatoes 3 Garlic Cloves 16 oz Sauerkraut, rinsed and drained, if desired 1 cup Chicken Broth (or your favorite beer!) 2 tbsp Cooking Oil ¼ tsp Pepper 1 tsp Salt 1 tsp Dried Thyme 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 (OPTIONAL) Braising: Braising is optional. If you choose to braise your ribs before adding them to the crock pot, follow these instructions. Preheat the oven to Broil. Place the cut onion onto a baking sheet. Add the ribs on top of the onion. Drizzle over the oil. Sprinkle over the salt, pepper and thyme over the ribs. Add the garlic cloves. Place the baking sheet into the oven under the broiler. Leave in the oven until the ribs are slightly browned. Approximately 10 minutes. Keep an eye on them so they don’t burn. Now, follow slow cooker instructions. Step 1 - Prepare in Slow Cooker: Add to the slow cooker the sliced potatoes, onion, garlic, optional or the amount you are comfortable with, the seasoned House of Meats Western Style Ribs or if you choose to braise; the contents of the baking sheet on top of the potatoes. Step 3: Drain, rinse the sauerkraut if desired. Add the sauerkraut on top of everything. Step 4: Pour over the chicken broth. Step 5: Cover and cook on HIGH for 5 hours or for 7-8 on low. Step 6: Serve and enjoy! Previous Next

< Back House of Meats: Chuck Wagon Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 2 tsp Oil 1 Garlic Clove , minced 2 cups Hot Water 1 Large Can of Tomatoes 1 Lemon , sliced thin 2 Medium Onions , sliced 1 tbsp Salt ½ tsp Pepper 3 tbsp Sugar 6 Medium Carrots , peeled and cut into 1-inch pieces 5 Medium Potatoes , quartered 1 Dash of Clove ½ tsp Basil Leaves, dried 1 Can Peas 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 Dutch oven or skillet, brown beef well in oil. Step 2: After the beef is cooked, remove it and put it into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer for 2 hours, stirring occasionally. Step 3: Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Step 4: Add canned peas, and cook until they are heated through about 4 minutes. If necessary to thicken the gravy, add flour dissolved in water. Serve hot and enjoy! 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

< Back House of Meats: Bar-B-Que Beef - Stove Top - Slow Cooker - Oven Prep Time: 10 minutes Cook Time: 8 hours Serves: 1 Level: Beginner About the Recipe This is an easy recipe for a potluck or fall party. You may use this recipe with a House of Meats Boneless Chuck Roast or a House of Meats Boneless Pork Shoulder Roast or better yet...prepare with both Pork and Beef Roasts. Ingredients 3 lbs House of Meats Boneless Beef Chuck Roast Have your HOM Butcher trim excess fat and cut into 4 to 6 pieces. 1 cup Your favorite barbecue sauce, HOM has many to choose from. ½ cup Orange Marmalade, or Orange Preserves. 1 tbsp Dijon Mustard. 2 tsp Brown Sugar, packed. 1 Onion, small, sliced. 12 Hamburger Buns or 24 Slider Buns 2 lbs HOM Creamy Cole Slaw Potato Chips 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 the HOUSE OF MEATS Beef Chuck Roast into a pot, either a stove top pot or slow cooker. Step 2: In a medium bowl, mix the barbecue sauce, orange preserves, mustard, brown sugar and onion. Pour this mixture over the beef. Step 3: Cover the pot and cook on the stove, over low heat, for 7 to 8 hours. If you are using a slow cooker, set it to low and cook for the same amount of time, 7 or 8 hours. Step 4: To bake the BBQ beef in the oven, set the oven temperature to about 280 to 300ºF. Place everything in a baking dish, then bake in a heated oven, covered for 4 to 6 hours until fork tender. Step 5: When it is well cooked and very tender, remove the Chuck Roast from the pot. Shred it with two large forks. Put the shredded Chuck Roast back into the pot and stir it into the sauce. Cover and cook again on low for 20 to 30 minutes until it is all nice and hot. Step 6: Fill your favorite buns with the barbecue beef and top or serve with HOM Cole Slaw on the side. Previous Next