Happy New Year y’all! I’m so happy to be back at it today. I took a much-needed break from most of social media after everything that has happened with my Dad. I just felt overwhelmed and couldn’t fathom doing more than surviving. I have missed sharing what makes me happy though and so I had to hop back on the train.
As I contemplated the new year and my goals for my brand Pint Size Glamour Girl I came up with one phrase that put everything into perspective for me…. CONSISTENCY! I plan to be very consistent with posts on here and all my social media platforms. I have so many ideas I want to share that I feel are relatable to every stage of life. I want this platform to be a helpful resource. I’ll be keeping up with sharing my dinner menus/recipes, try-on hauls, D.I.Y. projects, etc. but also incorporating more beauty, living in las vegas, motherhood and marriage stories/advice and raising a teen on the autism spectrum. If ever you have a suggestion or would like to me to review an item you’ve been curious about feel free to dm me on IG or shoot me an email or comment here. I’m always open for anything I can help with. I also want to give a very heartfelt thank you to all that have stuck around and continue to give me so much love and support.
Without further delay lol here is this week’s dinner menu (As a reminder I only cook 5 nights out of the week leaving 1 night for leftovers and 1 night where we go out/order in.)
Dinner Menu: 1/6 – 1/12
Skillet Buttered cod, rice pilaf and boiled artichokes (easy and delish) Buttered cod recipe found HERE. Rice Pilaf is just good ole quicky Uncle Ben’s (love this short cut rice.)
Chunky Cheese Potato Soup (Shared the recipe HERE in a previous post. So easy and always a family favorite, especially during these cold winter months.)
BBQ Korean Kalbi short ribs, leafy green salad with a garlic/ginger/soy dressing, steamed rice. (what a mouthful! LOL sounds more complicated than it is.)
Spaghetti, dinner salad and garlic toast (simple, easy, family fav.)
Chicken Fajitas (shared in a previous post HERE and a black bean side dish easy and packed full of flavor.)
BBQ Korean Kalbi short ribs (There are a LOT of recipe variations out there, this one is mine. my step-mom is full Korean form Seoul, South Korea and she taught me to make this)
3lbs. flanken style short ribs (about 12 pieces)
1 fuji apple (finely diced)
1 bunch of green onions (cut in 4ths lengthwise)
half of a white onion (thinly sliced)
1 tsp ground ginger
1/4 c sesame seed oil
1 c soy sauce
4-5 cloves of garlic minced
1/2 tsp ground black pepper
1 cup of sprite or another type of citrus soda
Place ribs in a large bowl and fill with water. Rinse and pat the meat dry (sometimes when the meat is being cut small particles from the bones can remain on the meat, rinsing will clean them and make the meat taste better.)
In a 2-gallon freezer bag add meat, diced apple, green onions, and white onion.
In a medium-sized bowl whisk together, ground ginger, sesame seed oil, soy sauce, minced garlic, and black pepper. add to meat, top mixture with the sprite and use hands or tongs to stir marinade. Place in a baking dish and refrigerate at least 6 hours (overnight is best!)
Heat grill on medium-high heat (we use a charcoal grill which I swear is best) grill ribs for 3-4 minutes on each side and serve immediately.
Delish Black Beans
2 TBS olive oil
2 cloves garlic, minced
1 tsp ground cumin
1- 14.5 oz can black beans, rinsed and drained
1 1/3 c tomato juice
1 1/2 tsp salt
2 TBS fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.