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< Back House of Meats: Pork Chop Supreme Casserole Prep Time: 20 minutes Cook Time: 1 hour Serves: 4 Level: Easy About the Recipe Try this easy Pork Chop recipe! The creamy mixture adds a nice flavor to the Pork Chops and Potatoes. Ingredients 4 House of Meats Quarter Pound Boneless Pork Chops 4 Medium Potatoes , thinly sliced 1 Envelope Lipton Onion Soup Mix 1 Can Cream of Mushroom Soup ¼ cup Milk ¼ cup Cooking Oil Salt & Pepper Fried Onions, optional 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 saucepan, heat 1/4 cup of oil, and brown pork chops, then drain off fat. Step 2: In a medium casserole dish, arrange the potato slices evenly and top with a layer of the House of Meats Boneless Pork Chops. Step 3: In a bowl, mix together the Lipton Onion Soup Mix, the Cream of Mushroom Soup, and Milk, Pour over casserole to cover. Step 4: Salt and Pepper to taste. Top with Fried Onions if desired. Step 5: In a preheated oven, bake at 350 degrees for 1 hour. Cool the casserole before serving, and enjoy! Previous Next

< Back House of Meats: How to Prepare House of Meats Glazed Salmon Fillets Prep Time: 0 minutes Cook Time: 7 minutes Serves: 4 Level: Easy About the Recipe Ingredients 4 - 12 oz. House of Meats Glazed Salmon Fillets Olive Oil or spray of the grill grates House of Meats Glazed Salmon Glazes: Apple Jack Glazed Salmon Fillets California Orange Glazed Salmon Fillets Caribbean Jerk Glazed Salmon Fillets Fajita Glazed Salmon Fillets Garlic Pepper Glazed Salmon Fillets Georgia Peach Glazed Salmon Fillets Hawaiian Luau Glazed Salmon Fillets Herb Butter Garlic Glazed Salmon Fillets Jack Daniels Bourbon Glazed Salmon Fillets Pineapple Paradise Glazed Salmon Fillets Raspberry Bourbon Glazed Salmon Fillets 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: The most important thing to achieve Great Grilled Salmon is to not overcook ! Total cooking time should not exceed 7 minutes. Fish will flake easily when cooked. Step 2: House of Meats offers many flavors of Glazed Salmon. Our Glazed Salmon is ready to go on the grill. No prep work. Step 3: Brush grill rack with Olive Oil. Cook House of Meats Glazed Salmon, skin side down, on uncovered grill, directly over medium heat for approximately 5 minutes. Turn with a spatula, and continue grilling for an additional 2 to 3 minutes. Previous Next

< Back House of Meats: How to Cook Peeled & Deveined Raw Shrimp Prep Time: 10 minutes Cook Time: 10 minutes Serves: 1 Level: Beginner About the Recipe FYI: Shrimp sizing: The higher the numbers the smaller the shrimp consequently the more shrimp per pound. Example: 41/50 ct. Shrimp are smaller shrimp and average 41 to 40 shrimp per pound. Ingredients 2 lbs House of Meats Uncooked Shrimp. KEEP FROZEN. Could be Shell - On or Peeled & Deveined. Salt Garlic Lemon Wedges Cocktail Sauce Ice 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 the water heavily with salt and garlic. Step 2: Bring seasoned water to a strong boil, add frozen shrimp, cover, and boil until they're pink outside and opaque in the center, about 1 to 2 minutes add additional time for larger shrimp. DO NOT OVERCOOK. Step 3: Drain immediately and move shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking process, leaving the shrimp perfectly tender. Step 4: Pat dry and serve with cocktail sauce and lemon wedges. Previous Next

< Back House of Meats: Mississippi Mud Pot Roast Prep Time: 10 minutes Cook Time: 9 hours and 20 minutes on low / 4 hours and 20 minutes on high Serves: 6 Level: Easy About the Recipe A homestyle meal with fall-apart, tender beef paired with the perfect ingredients! Once prepped in the crock pot or slow cooker, just go on about your day and come back to a delicious, ready-to-serve meal! Ingredients 3 lbs House of Meats Boneless Chuck Roast 6 Pepperoncini Peppers 16 Banana Ring Peppers 1 oz Au Jus Mix Packet ¼ lb Butter 4 oz Package Buttermilk Ranch Dressing Mix 2 cups Whole Baby Carrots 2 tbsp Corn Starch Salt & Pepper to taste Preparation Step 1: Melt the butter on the bottom of the crock pot and mix in the AuJus and Ranch Dressing Mix. Add the Pepperoncini Peppers or Banana Pepper Rings and the HOM Boneless Chuck Roast (no need to salt the pot roast prior). Add the baby carrots. Step 2: Cook on low for 8-10 hours, or on high for 4-5 hours. It will be very tender when it's ready and easy to break apart. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, and place them on a serving plate with the roast. Step 3: Making Gravy If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it. Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing. Step 4: Return the Shredded Chuck Roast to the Crock Pot and mix with gravy. Serve over Mashed Potatoes or Boiled Redkins and enjoy! Previous Next

< Back House of Meats: Beer Battered Catfish Prep Time: 15 minutes Cook Time: 5 to 7 minutes for frying Serves: 4 to 6 Level: Easy About the Recipe This Crispy Beer-Battered Catfish is a delicious, golden-fried dish with a light, crispy coating and a hint of savory flavor from the beer and onions. Perfectly seasoned and deep-fried to perfection, these fillets pair wonderfully with fries, onion rings, or hush puppies. Serve them as a main dish or in a sandwich with tartar sauce for a satisfying meal. This recipe will work well with almost any fish fillet. Try with Pan Fish, Perch, or Walleye. Ingredients 3 lbs. House of Meats Catfish Fillets (or fish of your choice) ½ cup Cornmeal ½ cup Flour 2 Eggs 12 oz Beer ¼ cup Minced Onion 3 cups Vegetable Oil Salt & Pepper to taste Additional (optional): House of Meats French Fries, Onion Rings, or Hushpuppies Tartar Sauce Buns for fish sandwiches Preparation Time: 15 minutes Cooking Time: 5 to 7 minutes per batch Preparation Step 1: In a medium mixing bowl, combine flour, cornmeal, salt, and pepper. Step 2: In a separate shallow bowl, beat the eggs, then mix in the beer and minced onions. Step 3: Heat vegetable oil in a frying pan to 375°F. Step 4: Pat the catfish fillets dry with a paper towel. Step 5: Coat each fillet in the flour and cornmeal mixture, then dip into the beer and egg mixture, and coat again in the dry mixture. Step 6: Carefully place the coated fillets into the hot oil and fry until golden brown, about 5 to 7 minutes. The fillets will float to the top when done. Step 7: Remove from oil and drain on a paper towel. Step 8: Serve hot with fries, onion rings, or hush puppies. For a fish sandwich, serve on a bun with tartar sauce. Previous Next

< Back House of Meats: Bacon Wrapped Cream Cheese Stuffed Jalapenos Prep Time: No preparation! Cook Time: 20 to 25 minutes Serves: Level: Beginner About the Recipe Bacon Wrapped Cream Cheese Stuffed Jalapeños are the ultimate appetizer for any occasion! With a perfect balance of smoky, creamy, and spicy flavors, these bites are a crowd-pleaser that's incredibly easy to make. The crispy bacon wrapping locks in the gooey, cheesy filling, while the jalapeño adds a delightful kick. Whether you're hosting a game day party, BBQ, or simply craving a savory snack, this recipe is sure to impress. Ingredients House of Meats Bacon Wrapped Stuffed Jalapeno 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 PREPARE: Step 1: Preheat oven to 400 degrees. Step 2: Arrange House of Meats Bacon Wrapped Cream Cheese Stuffed Jalapenos on a foil lined baking sheet without touching. Step 3: Bake for approximately 20 minutes until bacon wrap is crisp. Step 4: Remove from the oven and rest tented with foil for 3 minutes. Cream stuffing may be HOT! Step 5: Try them with the dipping sauce of your choice. 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: Grilling Pork Spare Ribs Prep Time: 10 minutes Cook Time: 50 minutes Serves: 3 Level: Beginner About the Recipe This is a great rib recipe that can be made in under an hour, full of flavor, with rib meat that falls off the bone! Ingredients 1 slab House of Meats Pork Spare Ribs , approximately 4 to 5 lbs. Serves 3 with a 1/3 Slab per person. 1 - Bottle Thick BBQ Sauce We suggest Sweet Baby Rays, Gertie’s or Mississippi. Rib Rub. We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning. 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 Pork Spare Ribs trim the any excess fat from the inside of the ribs, pat dry 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: Mark Siffer's Chicken Gumbo Prep Time: 20 minutes Cook Time: 2 hours Serves: 6 Level: Beginner About the Recipe Want something special with common ingredients you have at home? This is "kicked up" and is easy to make when you shop at House of Meats! Ingredients 2 Whole HOM Cajun Marinated Chicken Breasts . Your House of Meats butcher will be glad to cut into ½ inch pieces. Just ask. 1 Link HOM Smoked Cajun SausageCut into 1/4 inch slices 1 Large Onion, chopped 1 cup Chopped Celery 1 cup Chopped Sweet Bell Peppers 1 cup Chopped Carrots 1 cup Sliced Mushrooms 3 tbsp Butter 3 tbsp Olive Oil 6 tbsp Flour 6 cups Chicken Broth, you may use water. Do not add bullion, too salty 1 tsp Old Bay Seasoning Salt and Pepper to taste Rice, Crusty Bread and Hot Sauce for garnish at serving 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 heavy soup pot melt the butter over medium low heat with the oil. Add the flour and Wisk constantly for about 8 min until the mixture (roux) becomes the color of peanut butter. Step 2: Add celery, onion, carrots, mushrooms, and bell pepper and stir until coated. Mixture will be very thick again so make sure to stir thoroughly and scrape the bottom of the pot. Add the HOM Smoked Cajun Sausage and the remaining stock, and simmer covered for about 30 min. Step 3: Taste for seasoning at this point and add salt and pepper to taste. (about 1½ tsp salt and ½ tsp black pepper). Step 4: Add the chopped HOM Cajun Marinated Chicken Breasts cover and cook over low heat for about 1 hour stirring every 15 min. or so to keep from sticking to bottom of pot. Step 5: Serve over cooked rice or with a great crusty bread. Garnish with chopped parsley or hot sauce... Yummmmmmy! Great reheated the next day (if there is any left) ENJOY! Previous Next

< 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: Whole Beef Tenderloin Prep Time: 12 minutes Cook Time: 45 minutes Serves: 8 Level: Intermediate About the Recipe Ingredients 4.50 lbs House of Meats Whole Beef Tenderloin (ask our butchers to trim and tie your tenderloin!) 2 tbsp Unsalted Butter, at room temperature 1 tbsp Kosher salt 1 tbsp Course Ground Black Pepper 1 tbsp Garlic Powder 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 500 degrees. Be sure your oven is very clean , the high temperature will cause it to smoke. Step 2: Place the HOM Whole Trimmed Beef Tenderloin on a sheet pan and pat the outside dry with a paper towel. Spread softened butter on the tenderloin with your hands. Sprinkle evenly with the salt, pepper, and garlic. Step 3: Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Step 4: Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Step 5: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus ( you may add the drippings from the roast ) to a boil and then reduce to simmer. Step 6: Remove the strings and slice the fillet thickly. Serve and enjoy! Tips: If a serving is too rare for one of your guests, simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! 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