WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Sunday comfort October 10, 2010

Filed under: Beef,Side dish,Vegetable — WannaBe Chef @ 6:33 pm

Happy Sunday, little bugs!  It’s been a pretty normal Sunday around here – well except for the fact that we’re on day 3 with the air conditioning back on!  It’s been in the 80s here, which is a little strange for October.  Anywho, tonight’s dinner was very Sunday-like.  You know – kinda heavy, very warm, and very “homey.”  Wayne actually picked out the steak recipe from one of my cookbooks (after I whined profusely about not knowing what to make), and I’ve been wanting to make the corn souffle for probably over a year now. 

Skirt Steak with Poblano Sauce
From Great Food Fast: From the Kitchens of Martha Stewart Living, pg 134


  • 1 1/2 pounds skirt steak (I used 1 pound)
  • Olive oil
  • Salt and pepper
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped
  • 2 poblano peppers, roasted, thinly sliced
  • juice from 1/2 lime


  1. To roast the peppers – place whole peppers on a baking sheet and broil until charred, turning peppers frequently.  Place peppers in a glass bowl and immediately cover with plastic wrap.  Let peppers steam for about 10 minutes.  Remove skin, stem, and seeds under running water.  Set aside.
  2. Rub the steak with oil, salt and pepper.  Cook on grill or under broiler until desired degree of doneness is reached. 
  3. While steak is cooking, make the sauce.  Saute the onion and garlic in some oil until softened, golden, and fragrant.  Add the sliced peppers, tomatoes, lime juice and a splash of water.  Let sauce simmer and reduce.
  4. Let steak rest for a few minutes, then slice against the grain.  Serve with the poblano sauce. 

Corn Souffle
I’ve had this recipe printed on a scrap of paper forever, and I have no clue where it came from.  I feel like it’s something Paula Deen would make, you know, because it has two of her favorite things in it – BUTTER and sour cream.  However, I know it’s from someone’s blog out there.  I halved the original recipe, so that’s what I’m sharing with you here.


  • 1/3 stick butter, melted (see notes below!)
  • 4 oz. light sour cream
  • 1 small can (8ish oz) corn
  • 1 small can (8ish oz) creamed corn
  • 1/2 box Jiffy corn muffin mix
  • salt, pepper, and a little garlic powder


  1. Mix all ingredients together, pour into a greased 8×8 baking dish
  2. Bake at 350 for about 45-60 minutes or until golden brown and a knife comes out clean when poked into the center.


This meal was deeeelicious!  The corn souffle was definitely decadent, and next time I would not add so much butter.  I think it would be fine with just a tablespoon or so.  Enjoy!


One Response to “Sunday comfort”

  1. spabettie Says:

    mmm, that corn souffle looks and sounds fabulous… I’d like THAT with poblano sauce, please! 😉

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