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< Back House of Meats: Tomato Basil Mahi Mahi Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 Level: Beginner to Intermediate About the Recipe This vibrant dish features golden pan-seared Mahi Mahi fillets topped with a savory, slightly tangy tomato basil sauce. Bursting with fresh herbs, garlic, and a hint of sweetness, it's perfect for any night of the week. You can also substitute any mild white fish in place of Mahi Mahi. Ingredients 4 – 6 oz. House of Meats Tilapia Fillets 8 Ritz Crackers, crushed ½ tsp Seasoned Salt ¼ tsp Chili Powder ¼ tsp Adobo seasoning* 2 tbsp Unsalted Butter, cold Adobo Seasoning Substitute * If you don't have Adobo Seasoning, you can substitute a mix of: Garlic powder Onion powder Smoked paprika Cumin Oregano Salt Small amount of cayenne pepper (depending on your desired spice level) To achieve a similar flavor profile! Preparation Step 1: Preheat oven to 425°F. Step 2: Arrange HOUSE OF MEATS Tilapia Fillets on a lined baking sheet. Step 3: In a mixing bowl, combine crushed Ritz Crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix). Step 4: Cut butter into 6 equal pats. Place one pat directly in the center of each Tilapia Fillet. Step 5: Cut the remaining 2 pats of butter into pea-sized pieces and mix by hand into the cracker mixture. Sprinkle crumbs equally over each Tilapia Fillet. Step 6: Bake in the preheated oven for 15–20 minutes, or until fish is cooked through and flakes easily with a fork. Serve hot. 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: Famous Colorado Roast Prep Time: 10 minutes Cook Time: 1 hour and 15 minutes Serves: 6 Level: Beginner About the Recipe Boneless Eye of Pork, Stuffed with our Homemade Bread Dressing and layered with Bacon. DELICIOUS! Ingredients 4 lbs House of Meats Pork Colorado Roast - You will need 3/4 to 1 lb. per person. Foil Instant Read Meat Thermometer 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: GRILL ROTISSERIE : This roast is excellent cooked on an outdoor grill rotisserie. You should grill for approximately 1 hour to 1 hour and 15 minutes at medium high heat. Follow the additional instructions for baking in the oven. Step 2: OVEN : Pre-heat oven to 350 degrees. Step 3: Place House of Meats Pork Colorado Roast on a baking pan with parchment paper and cover or tent with foil. Step 4: Bake in the oven for 30 minutes per pound at 350 degrees. Step 5: Uncover the last 30 minutes of scheduled cooking time to brown and crisp bacon. Step 6: Pull and tent to rest roast at approximate 135 degrees. Internal temperature will raise to 145 degrees while resting. Step 7: Check for doneness with an instant read thermometer. Internal temperature of the Eye of Pork should be 145 degrees when done. Remove strings and serve with Scalloped Potatoes , a vegetable and applesauce. Previous Next

< Back House of Meats: Oven Ready Seasoned Pork & Beef Meat Loaf Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Serves: 4 Level: Easy About the Recipe Comfort Food Feature: HOM Florentine Meat Loaf. Our delicious seasoned meat loaf is enhanced with Spinach, Ham, and Provolone Cheese. Ingredients House of Meats Homemade Meatloaf 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 oven to 350 degrees. Step 2: Place Meat Loaf in a 2 lb. loaf pan, and pack tightly. Place the loaf pan, uncovered, in the oven with a tray under the pan, in case of overflow. The convenient aluminum pan that the Meat Loaf comes in works great. Step 3: Bake for 1 hour and 15 minutes. The internal temperature should be 145 degrees. Smaller loaves bake for approximately 45 minutes. You may top it with ketchup for the last 15 minutes of baking time. Step 4: Serve with mashed potatoes and green beans or corn. Enjoy! NOTE: The loaf will appear pink in the middle after it has been fully cooked. This is caused by the seasonings and is normal. The Meat Loaf is fully cooked if it has reached 145 degrees internal temperature. 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: 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