Loudhouse Kitchen

Ingredients:

4 pounds pork tenderloin or loin

1 onion chopped

6 cloves garlic minced

2 jalapeño chopped

4 teaspoons salt

2 tablespoons lime juice

1/2 cup orange juice

Pork Tenderloin Rub

2 tablespoon dried Mexican oregano

4 teaspoons ground cumin

2 tablespoon olive oil

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your slow cooker.
2. Top with remaining ingredients, cover, and cook on high for 4-6 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
3. Remove the tenderloin from the slow cooker and shred the meat with two forks. Do not discard juices.

To Serve

1. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
2. Remove from skillet and drizzle with a little more juice. Serve.

Ingredients:

1 pound ground pork

1 pound ground beef

2 teaspoon salt

1 teaspoon dried parsley

½ teaspoon rubbed sage (or more)

½ teaspoon fresh coarse ground black pepper

½ teaspoon dried thyme (or more)

½ teaspoon crushed red pepper flakes (optional)

½ teaspoon coriander

Directions:

Put all the ingredients in a large mixing bowl and mix thoroughly using your hands. Then make patties out of the meat mixture, about 1/3 cup each, and place in skillet on medium heat. Cook until there is no pink remaining in the center.

Enjoy

**NOTE: in the video, I tripled this recipe just for easy meal prep for the week. Below is if you are making 1 meal for the family.

Ingredients

• For the pork
• 2 cups fresh diced pineapple
• 1/2 white onion, roughly chopped
• 2 garlic cloves
• 1/2 cup orange juice
• 2 tablespoons white vinegar
• 2 chipotle peppers in adobo sauce
• 1 tablespoon chipotle chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• juice of 1 lime
• 2 pound pork loin, cut in chunks

For the wraps

• 8 – 10  Large collard leaves (or other green leafy veggies)
• 3/4 cup diced pineapple
• 1/2 white onion, minced (optional)
• handful of fresh cilantro, minced
• Farmhouse Culture Smokey Jalapeno sauerkraut (optional)
• Yellowbird Habanero sauce (optional)
• Primal Kithen Ranch dressing(optional)
• lime wedges

Instructions

1. Place all pork ingredients (except for the pork) in a high speed blender and blend until smooth. Place chunked pork loin in a slowcooker and cover pork with pureed mixture. Cover the slowcooker and cook on high, depending on your cooker, you just want a good simmer, for about 8 hours.
2. Once pork has cooked through, use two forks to shred the meat and mix to coat with the cooked down sauce.
3. Slice the collard leaves to make the wraps
4. To build tacos: use a set of kitchen tongs to scoop out the meat and place in wrap. Top with pineapple, onion, cilantro, a small amount of creamy ranch, and squeeze fresh lime juice on top!

8 boneless skinneless chicken breast

1 package Bonafide brand bone broth (Chicken)

2 teaspoons salt

2 tablespoons Tandoor Masala

1 13.6 oz can of full fat coconut milk

This one is really simple. Add everything except the coconut milk to the slow cooker. Cook on high for about 5 hours until chicken is falling apart. Then, add the coconut milk and cook for another 20 minutes.

To keep this Whole 30 compliant, you can serve over cauliflower rice or some zucchini noodles.

Ingredients

• 11large eggs, beaten
• 3/4 tsp Salt (Sea salt, pink salt, etc..)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 16 oz grass-fed ground beef
• 1 Medium poblano pepper
• 3 cups mushrooms, sliced (I like shiitake but use what’s on hand)
• 8 cups cooked baby spinach
• 2 ½ cups sweet potatoes
• ½-1 tsp Slap Ya Momma Cajun spice

Start by cooking the ground beef, drain off excess oil and set aside. I like to season with just salt and pepper. Then sauté mushrooms, poblano pepper, and spinach and set aside. For this recipe, I used pre-cooked cubed sweet potatoes.

To build the frittata, start by layering the ground beef first, then the sweet potatoes, mushroom, and spinach. Finally, add seasoning to eggs, stir and cover the mixture.

Place on the middle rack in the oven at 350 degrees for about 20-30 min. Keep an eye on it, you are just wanting to cook the moisture out of it.

Ingredients:

1-1/4 cup of light olive oil, divided

1 egg

1/2 -1 teaspoon mustard powder

1/2 teaspoon salt

1/2 to 1 lemon, juiced (about 2 teaspoons)

Instructions:

Place all ingredients in the jar or bowl – if your immersion blender came with a jar, that's perfect. The size of the jar or bowl is important.  All of the mixture must reach the blades. Let ingredients settle for a few seconds.

Place head of immersion blender down into the mixture, at the bottom of the jar. Turn on high speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head – this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil; turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.

Voila – Mayo!

TIP: If you don’t have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.

Yield:
Makes 6-8 servings

Ingredients
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce *Look for the brand w/out the HFCS
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced *We used Niman brand chorizo from Brookshire Brothers
1 cup black beans, drained and rinsed *Leave these out for paleo version
1/2 teaspoon smoked paprika
Preparation

1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.

2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.

3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.

4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

(From Southern Living Magazine)

Those of you that have done Spartan with the Loudhouse team know how AWESOME this salsa is. Sandi was kind enough to share the recipe. Enjoy!

1 batch of salsa:

1/2 of a purple onion

3-4 cloves of garlic

1 bunch of cilantro

1 28 ounce can whole tomatoes (I use the organic)

1 can rotel tomatoes – either mild or reg

1 tablespoon vinegar

1 teaspoon sea salt

Juice from 1 or 2 limes

Put garlic, onions and cilantro in food processor and chop till desired consistency. Add both cans of tomatoes and chop again. (You don’t want it puréed) Add vinegar, salt and lime juice and process again till mixed. You can certainly eat it immediately but it’s best if stored overnight in fridge. Serve with chips and is also good on scrambled eggs.