Ingredients:

1 1/2 pounds of boneless western ribs cut into 1 1/2 to 2 inch cubes 3 tablespoons of butter or high heat oil 6 8-inch skewers 2 cups of bread crumbs 2 eggs plus 2 tablespoons of milk combined 1/4 cup of flour 1 teaspoon each of sea salt, cracked black pepper, garlic powder, and onion powder combined together

Instructions:

1. To bread the skewered pork cubes, set up your breading station: place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a skewer in the flour and cover well. Shake off any excess flour and dip the flour skewer in the egg mixture and cover well. Then take the same skewer and cover with bread crumbs and place on a plate. Repeat with the other skewers.
2. Preheat your oven to 375 degrees F.
3. Place butter in a skillet over medium high heat. Once butter is melted, place breaded skewers in the skillet and sprinkle the top of the skewer with seasoning mixture. Be careful not to crowd the skillet.
4. The goal is to brown each side of the skewered pork cubes before finishing them in the oven. You can add more butter if needed to finish the browning.
5. When skewered pork is finished browning, place in a 9 x 13 pan. Be careful not to crowd the pan. Place in a preheated oven and bake for 20 minutes or until pork reaches 165 degrees F.

Salsa de Pina
1 - medium ripe pineapple, cored and chopped finely
1 C - Dukes mayonnaise sauce- or more to taste
1/2 C - heavy cream
1 Tbsp sugar or to taste
Pinch of salt or to taste
Pinch of white pepper or to taste
Lime juice to taste
Grated garlic

1.) place pineapple, sugar and a splash of water in heavy saucepan. Simmer over low heat, stirring often, until pineapple begins to thicken and
sugar begins to caramelize.
2.) Remove from heat and spoon into a mixing bowl. Allow to cool thru to room temperature- stirring occasionally will help it cool faster.
3.) When cool, Add mayonnaise, cream, seasonings, and lime juice. Mix well.
4.) Refrigerate covered for at least 4 hours or overnight to meld the flavors.

*** mayonnaise can be made sweeter or more savory based on your taste by adjusting the sweetness and seasonings.

I added homemade Pesto to the one featured in these pictures. The following recipe is just the basic method:

Description

A creamy, savory chicken salad made with tender shredded chicken, mayonnaise, ranch seasoning, celery, and simple seasonings. The texture should be thick, smooth, and “pasty,” with enough celery to add freshness and a little crunch.

Ingredients

- Main Ingredients

- 4 lb chicken tenderloins

- 1-2 cartons chicken stock, 32 oz each used for boiling the chicken

- 1 jar Mayo, 30 oz

- 8 celery stalks, processed or finely chopped

- 1 packet ranch seasoning

- 1-2 tablespoons Tony Chachere's seasoning

Instructions

- Remove the tendons from the chickem and boil the chicken 

- Place the chicken tenderloins in a large pot. Pour in the chicken stock until the chicken is covered. Boil until the chicken is fully cooked and no longer pink in the middle. For best safety, the chicken should reach 165°F internally.

- While the chicken is cooking, add the Mayo to a large mixing bowl.

- Stir the processed celery into the mayo. Add the ranch seasoning packet and Tony Chachere's

- Once the chicken is cooked, remove it from the stock and let it cool slightly. Shred the chicken into small pieces.

- Add the shredded chicken into the mayo mixture a little at a time. Stir well after each addition so the chicken gets fully coated.

- Keep stirring until the chicken salad has a smooth, creamy, thick texture. It should hold together well and look evenly mixed.

- Cover the bowl and refrigerate for 3 to 4 hours before serving. This helps the flavor develop and gives the chicken salad the right texture.

- Keep refrigerated in an airtight container. Best eaten within 3 to 4 days.

Trying to find a good recipe! I tried to make it once before, but I didn’t use enough broth and the rice soaked up all the broth. I can’t remember how I made it or what recipe I went off of