Happy Friday. Today, I have two early access recipes (lemon pepper pork chops and my pumpkin custard upside-down cake), plus other food things to chat about.
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My Favorite Bites
This week was filled with so many taco salads. Three, to be exact. Is that too many taco salads? I don’t think so.
First, I made a taco salad using ground turkey with bell peppers and plenty of spices. The next day, I felt like I was on a hot streak, so why not make a second one but with cubed chicken thighs instead? Yesterday, I switched it up for a gochujang chicken taco salad, and I really enjoyed that! I made a sweet and spicy gochujang marinade for the chicken, but before I coated the chicken, I blended a few tablespoons of the marinade in Greek yogurt to use as the dressing for the salad.