Simple Grilling for a Busy Life

Life has suddenly become incredibly busy! A new house in the works, a new job, and a busy social calendar has overfilled my plate like Thanksgiving dinner.  As much as a I hate to admit it, the blog ended up on the back burner. But I’ve still been cooking! Now, more than ever, I have come to appreciate dinners that are simple and easy to prepare. One of the best ways to make a quick meal: grill! Yesterday was so beautiful my husband asked if we could shift around the meal plan and grill out instead. I’m so glad we did! Let me tell you, it was one of the best meals I’ve had in a while and it was so simple (plus, he did all the cooking). So, if my memory serves me correctly this is how we grilled it:

Simple Grilled Steaks for 2


  • 2 New York Strip Steaks
  • olive oil
  • Kosher salt
  • fresh ground pepper
  • Sierra Nevada Torpedo (To fuel the hubby)

Directions for a charcoal grill:

Place coals in the center of the grill. Let the coals heat to medium high heat (bottom coals should be bright orange). While grill is heating, rub steaks on both sides with olive oil. Then, generously sprinkle with Kosher salt and black pepper and rub it into the steak. Carefully, pat both sides of the steaks dry with a paper towel (this allows you to get a nice sear). Place the steaks on the grate directly over the coals. Cover the grill. Cook steaks for 4-6 minutes on each side. Place cooked steaks on a plate and cover with tin foil. Let steaks rest for about 5-10 minutes.

*Note: If you want a more well done steak move the meat to the side of the grill and cook over indirect heat for a few minutes.  Do not leave over direct heat because this will burn your meat. 

Cajun Corn on the Cob for 2


  • 2  ears of sweet white corn (we both could have eaten another one)
  • butter
  • Kosher salt
  • Old Bay seasoning


While the steaks are cooking, (this works best if one person is manning the grill and the other is prepping) remove the husks from the corn and wash. Then, rub the corn with butter, sprinkle with salt, and the Old Bay seasoning. Cook the corn on the grill for 6-10 minutes over direct heat, rotating while cooking.

My husband said this corn was so good it was almost better than the steak! Let me tell you that is a HUGE deal coming from him. Again, this meal was so simple yet so tasty! I hope you enjoy it as much as we did!

Savoring Simplicity,

The Southern Bee





Healthy Sides: Cilantro Lime Rice

We eat rice a lot in our home. It’s inexpensive and is very versatile, but it can get boring. This recipe livens up plain white rice by adding lime juice and cilantro. It pairs well with a Mexican inspired dish like White Cheesy Chicken Enchiladas or Basic Fish Tacos.

Cilantro Lime Rice

Serves: 4  Time: 15-20 minutes


  • 1 cup white rice
  • 1 lime, quartered
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoons cilantro, finely chopped
  • 3 teaspoons vegetable or canola oil


1. Cook rice according to package directions. Adding in one teaspoon of oil and the salt with the rice.

2. While the rice is cooking, mix the lime juice (use 3/4 of lime), cilantro and remaining 2 teaspoons of vegetable oil in a small bowl.

3. When the rice is done transfer it into a serving bowl. Pour the lime-cilantro mixture over it. Stir to combine the rice and mixture. Enjoy this flavorful dish!

Note: This recipe was created by, but was made with love by TSB. 

Jazzin’ Up Weekday Meals,

The Southern Bee


Seasoned Black Beans

These Seasoned Black Beans go very well with White Cheesy Chicken Enchiladas. This recipe is from 


  • 2 (15 0z) can of black beans
  • 2 tablespoons chopped garlic (I used minced garlic and it worked well)
  • 1 medium onion, chopped fine
  • 1 teaspoon Mexican oregano (I used regular oregano)
  • 2 teaspoons cumin
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice


In a saute pan, heat the garlic in the oil over medium heat. Then, add the onion. Add the oregano and cumin, stirring frequently. You may need to add a few drops of water if the mixture begins to stick. Saute until the onions are tender. Add the black beans and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Just before serving stir in the cilantro and lime juice. Enjoy!

Note: The original recipe called for 2 jalapeno chiles, seeded and finely chopped. I chose to omit them because I didn’t want the beans to be too spicy. If you choose to add them, put them in with the onions.