Election Count Down

Coulee Region Cooks Podcasts

  • 10-13-2016 by Mike Hayes
    Shawn McMannus shares some tasty apps, and tips.
    Created on 2016-10-14 10:55:35
  • 10/06/2016 by Mike Hayes
    Jennifer Williamson from Great Harvest Bread Co. has a few tips for making the best bread.
    Created on 2016-10-11 15:38:59
  • 09/29/2016 by Mike Hayes
    We're going to a fish boil with Bill Feehan.
    Created on 2016-10-11 15:36:28
  • 09-22-2016 by Mike Hayes
    Dr. Joe Heim joins me with some old family favorites.
    Created on 2016-09-26 13:37:47
  • 09-15-2016 by Mike Hayes
    Created on 2016-09-15 10:32:44
Monday, 18 July 2016 11:04

Breakfast Bundt

Written by
Rate this item
(0 votes)

18 Rhodes Dinner Rolls, thawed to room temperature

3 eggs beaten

12 strips cooked bacon, chopped(can use ham, Canadian bacon, etc.)

3 tablespoons half & half

1 cup shredded, Cheddar-Monterey Jack cheese blend or cheese of choice

4 green onions, finely sliced or ¼ cup minced onion

Heat oven to 350 degrees. Spray bundt pan generously with non-stick spray. Cut rolls in quarters; set aside. Combine remaining ingredients in bowl; mix well. Add cut up rolls; toss to coat thoroughly. Arrange roll mixture evenly in bundt pan. Cover with plastic wrap; let rise until double in size. Remove wrap; bake 25 to 30 minutes.

Monday, 18 July 2016 11:02

Deviled Ham

Written by
Rate this item
(0 votes)

1 pound ham or bologna, cut in small dice

½ cup mayonnaise (start with less, add more as needed)

¼ cup prepared mustard, to taste

½ cup finely chopped onion

2 to 3 tablespoons pickle relish, drained as much as possible

1½ to 2 tablespoons Worcestershire sauce, optional

½ to 1 teaspoon mustard powder, to taste

Salt and pepper to taste

Combine all ingredients in food processor and blend until smooth. Use as a mini cream puff or sandwich filling or spread on crackers for a snack.

Monday, 18 July 2016 10:53

Avocado Pesto Stuffed Tomatoes

Written by
Rate this item
(0 votes)

30 cherry tomatoes (about 2 pints)

½ medium avocado, pitted, peeled, and cut up, more to taste

2 ounces cream cheese, softened

2 tablespoons homemade or purchased basil pesto

1 teaspoon lemon juice

Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. Cut a thin slice from bottoms of tomatoes if they won't stand upright. With a small spoon or small melon baller carefully hollow out tomatoes. Line a baking sheet with paper towels. Invert tomatoes on towels. Let stand 30 minutes to drain. Filling: In food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers:

Monday, 18 July 2016 10:50

Penne with Fresh Mushrooms

Written by
Rate this item
(0 votes)

1 Tbsp. olive oil

1 tsp. butter

¾ cup sliced leeks

¾ tsp. dried sage

6 cups coarsely chopped mixed fresh mushrooms (oyster, crimini, chanterelle, baby bellas)

¾ cup half and half

1 tsp. salt

½ tsp. black pepper

8 oz. uncooked penne

Shredded Parmesan cheese

Heat oil and butter in a large, heavy skillet over medium heat. Add leek to pan and cook 2 minutes until tender. Stir occasionally. Stir in sage and cook 30 seconds stirring occasionally. Add mushrooms and cook 8-10 minutes or until liquid evaporates, stirring occasionally. Add half & half, and cook until liquid is reduced to 6 Tbsp. (about 2 minutes). Stir in salt & pepper. Remove from heat and keep warm. Cook pasta according to package directions omitting salt & fat. Drain. Place in a large bowl. Add mushroom mixture to pasta. Toss gently to coat. Serve with a sprinkling of Parmesan cheese.

Monday, 18 July 2016 10:48

Lemon-Garlic Marinated Lamb Chops

Written by
Rate this item
(0 votes)

1 Tbsp. olive oil

2 Tbsp. fresh lemon juice

½ tsp. grated lemon zest

2 tsp. dried oregano

2 Tbsp. minced garlic (about 6 cloves)

½ tsp salt

¼ tsp black pepper

8- 4oz. lamb chops

In a small bowl stir together oil, lemon juice and zest, oregano, garlic, salt and pepper. Put lamb chops in a resealable plastic bag and pour marinade over them. Seal bag. Move the chops around in the bag so the marinade coats them well. Marinate for 20 minutes-1 hour at room temperature. Remove chops from marinade and discard marinade. Grill or broil chops for 4-5 minutes/side for medium rare or to your desired degree of doneness.

Monday, 18 July 2016 10:45

Barbeque Rubbed Pork Chops

Written by
Rate this item
(0 votes)


1 Tbsp. light brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. chili powder

¾ tsp. garlic powder

¾ tsp. cumin

¼ tsp. dry mustard

1/8 tsp. ground allspice

4-6 oz. pork chops

cooking spray

Combine 9 rub ingredients and rub over both sides of the pork chops. Grill on outdoor grill or cook indoors as follows: Heat a heavy skillet over medium high heat. Coat pan with cooking spray. Add pork and cook for 2 minutes on each side. Reduce heat to medium, and cook for approximately 5-6 minutes turning occasionally until done. Remove from pan and let stand 5 minutes.

Monday, 18 July 2016 10:42

Beef Tenderloins with Creole Spice Rub

Written by
Rate this item
(0 votes)

Rub: 1 tsp. dry mustard

1 tsp. garlic powder

1 tsp. ground sage

1 tsp. dried thyme

¾ tsp. salt

½ tsp. cumin

¼-1/2 tsp. ground red pepper

½ tsp. black pepper

4- 4oz tenderloin steaks (1 inch thick)

Cooking spray

Combine rub ingredients and mix well. Rub evenly over the steaks. Heat a large heavy skillet over medium-high heat then coat with cooking spray. Add steaks to pan and cook 4 minutes on each side or to desired degree of doneness. Remove from pan and let stand 5 minutes.

Rate this item
(0 votes)

1 ¾ pounds of Yukon Gold Potatoes, scrubbed & cut in ½ inch pieces

2 Tbsp water

4 strips bacon, cut in ½ inch pieces

¼ cup minced red onion

2 Tbsp. cider vinegar or white wine vinegar

1 Tbsp. lemon juice

½ tsp. granulated sugar

¼ cup olive oil

3 Tbsp chives or green onion tops

Freshly ground black pepper


Place cubed potatoes in a single layer in a shallow microwave proof dish. Add water. Cover and heat on high for 4-5 minutes or until potatoes are tender. Stir ½ way through cooking. Don’t overcook or they will fall apart! Drain potatoes and let them cool for 10 minutes. Meanwhile, put bacon pieces in a cold medium sized skillet and cook over medium heat, turning occasionally until crisp. Transfer to a paper towel lined plate and set aside. Reserve 1-Tbsp. drippings. In a medium bowl combine red onion, vinegar, lemon juice, sugar and ½ tsp. salt. Next add olive oil, 2 Tbsp. chives, 1-Tbsp. reserved bacon drippings. Mix well. Add cooled potatoes and the chopped bacon. Mix well. Let salad sit for 20 minutes. Season to taste with salt & pepper. Sprinkle with remaining 1 Tbsp. chives. Serve warm or at room temperature.

Wednesday, 18 May 2016 13:39

Carrot Salad

Written by
Rate this item
(0 votes)

2 pounds medium carrots ,peeled

3/8 tsp salt, divided

1 ½ tsp grated lemon rind

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

Dash of ground red pepper

2 garlic cloves, minced

¼ cup olive oil

¼ tsp coarsely ground black pepper

2 Tbsp chopped chives


Cut carrots into a fine julienne (1/4 “ x 2 “). Place carrots in a bowl, refrigerate until ready to use. One hour before serving, sprinkle carrots with ¼ tsp salt. Combine rind, juice, Dijon mustard, red pepper and garlic in a small bowl. Stir with a whisk. Stir in remaining 1/8 tsp salt and pepper. Add half of vinaigrette to carrot mixture, toss to coat and sprinkle with chives.

Wednesday, 18 May 2016 13:34

Brussels Sprout Salad with Warm Bacon Vinaigrette

Written by
Rate this item
(0 votes)

¼ cup red wine vinegar

1 Tbsp whole grain mustard

1 tsp sugar


2 Tbsp minced onion

4 slices bacon cut into ½ inch pieces

1 ½ pounds Brussels sprouts trimmed, halved and sliced thin

1 ½ cups romaine lettuce cut into ¼ inch ribbons

2 Oz Parmesan shaved into thin strips using a vegetable peeler

¼ cup sliced almonds, toasted


Whisk vinegar, mustard, sugar and ¼ tsp salt together in a bowl. Add onions, cover tightly with plastic wrap and microwave until steaming (30-60 seconds). Stir to submerge onions and let cool to room temperature. Cook bacon in a medium skillet over medium heat, stirring frequently until bacon is crisp. Remove from heat and whisk in shallot mixture. Add Brussels sprouts and romaine and toss with 2 forks/tongs until dressing is evenly distributed and sprouts darken slightly (1-2 minutes). Transfer to a serving bowl. Add Parmesan and toasted almonds & toss to combine. Season with salt/pepper to taste. Serve immediately.

Page 1 of 7