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Coulee Region Cooks (211)

Join Mike Hayes each Thursday morning on WIZM for Coulee Region Cooks, the area's only live radio cooking show. Mike is joined by some of the best chefs and home cooks throughout the La Crosse area as they share their favorite recipes. Catch Coulee Region Cooks Thursday mornings at 10am on WIZM.

Thursday - June 21, 2018 2:42 pm

Cranberry Orange Butter

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Beat 1 cup butter until fluffy.

Beat in 1/3 cup whole berry cranberry sauce and 2 TBSP sweet orange marmalade.

Yields about 1 1/3 cup of wonderfulness to spread on your English muffin or bread of choice. Can be kept in the refrigerator for up to 3 weeks.


Sandra Clark

Thursday - June 21, 2018 2:38 pm

Venison butter burgers

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1 pd ground venison

3/4 cup of old fashioned oatmeal

1/2 cup of bread crumbs

2 eggs

1 large yellow onion

2 cups sliced mushrooms

1 tablespoon olive oil

1/2 teaspoon Italian seasoning mix

1/2 teaspoon dry mustard

1/2 teaspoon Lawrys seasoned salt

1/2 teaspoon of black ground pepper

1 shake of garlic salt

1 shake of Accent flavor enhancer

4 tablespoons of Nordic Creamery Summer Butter

In mixing bowl add venison hamburger, oatmeal, bread crumbs, eggs and seasonings. Mix by hand or with wooden spoon until ingredients are properly combined. Using hamburger press make four equal sized patties. Add olive oil to electric fry pan set at 350 degrees, when oil is heated place hamburger patties into pan and surround with sliced onion and mushrooms. Sear one side of burgers and turn. Place one tablespoon of summer butter on top of each patty, surround patties with onion and mushroom and cover skillet. Turn heat down to warm simmer and let cook for about twenty minutes. Add cheese if desired until properly melted. Serve with your favorite choice of hamburger bun, potato chips and pickle.

Bon appetit

Dana Auer,

Thursday - June 21, 2018 2:34 pm

Abi's Bars.

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chocolate cake mix ( 9x13 size)

3/4 c. butter

1 egg

8 oz cream cheese

1 c. powder sugar

1 12 oz cool whip

chocolate pudding (4 serving size)

2 3 cups milk

Mix melted butter, cake mix and beaten egg. Spread into greased 9x13 pan with fingers into even layer and a little up the edge.. Bake in 350 degree oven for about 15 min. Let cool. Combine cream cheese, 1 c. cool whip and powder sugar until smooth. Spread over the 1st layer. Refrigerate until set. Combine pudding and milk. It will be on the thicker side. Spread over the 2nd layer. Refrigerate until set. Top with the rest of the cool whip and chill until ready to serve. Cut and enjoy! I have also used strawberry and lemon, both of which were also very good!

Thanks for letting me share a family favorite! Julie Schaub

Thursday - June 21, 2018 2:28 pm

Crunchy Fish Balls With Cheese

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18 ounces salmon or trout fillets, I prefer salmon

3 ounces hard cheese, everythings bedda with chedda!

1 tablespoon flour

1 large egg

3 tablespoons bread crumbs


Oil for deep frying

Cut fish into small pieces. Grind fish in a blender. Add egg, flour and salt and mix well. Finely grate the cheese. Roll cheese into small balls. Form each portion of fish mixture into a patty and put a cheese ball into the center of each. Form fish patty into a ball enclosing the cheese. Dip balls into bread crumbs. Deep fry balls in heated oil until golden, turning them from time to time.

Sunday - May 13, 2018 12:34 pm


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1/2 lb. ground beef

1/4 onion, minced

1/4 C Breading Mix Pleasoning

1/2 lb ground pork

1 egg slightly beaten

1 Tbl. Italian Pleasoning

Mix all ingredients together. Form into balls. Brown in 1 Tbl. oil. When cooked, place in your faorite spaghetti sauce. Makes 24 balls.

Sunday - May 13, 2018 12:23 pm

Slow Cooker Buffalo Chicken Meatballs

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2 lb. ground chicken

3/4 C finely choped celery

1/2 C finely chopped onion

3 cloves garlic, finely chopped

1/2 tsp. Pepper Pepper Pleasoning

1/4 C butter, melted

1 C Breading Mix Pleasoning

3/4 C Franks Rd Hot Buffalo wing sauce

2 eggs

2 tsp. salt

2 Tbl. vegetable oil

1 C blue cheese dressing for dipping

In a 12-inch non stick skillet, heat 1 Tbl. of the vegetable oil over medium-high heat. Add half of the meatballs; cook about 5 minutes or until golden brown on all sides. Repeat with remaining oil and balls. Transfer browned meatballs to 4 qt. slow cooker. Pour 1/4 C of the sauce over balls. Cover cook on low heat about 3 hours or until thermometer inserted in a meatball reads at least 165'

Sunday - May 13, 2018 12:13 pm

Macaroni, Brats and Cheese

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1 3/4 C milk

10 oz. Velveeta chese, cut into cubes

2 1/2 Tbl. mustard (yellow or Dijon)

2 Favorite Brats cooked and diced

1/3 C onion, diced

1/4 tsp. Caution Pleasoning

1 lb. rotini pasta, cooked al dente

1/4 C Breading Mix Pleasoning

Preheat oven to 350'. In a medium saucepan, over low heat, mix milk, cheese and mustard util melted and well blended; stirring occasionally. Add bratwursts, onion and Caution Pleasoning; mix lightly. In a large bowl, combine mixture with pasta. Spoon into a greased 3 pt. casserole dish. Cover and bake 15-20 minutes or until heated through. Uncover, stir and top with Breading Mix Pleasoning. Bake uncovered for 5 minutes.

Sunday - May 13, 2018 12:07 pm

Cheese Stuffed Pinwheels

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1 Tbl. Greek Pleasoning

1 pkg. (8 oz.) cream cheese, softened

1 C shredded mozzarella cheese

2 Tbl. milk

1 Tbl. grated Parmesan cheese

2 pkg. (10 oz each) refrigerated pizza crust

Preheat oven to 425'. In a medium bowl combine all ingredients except pizza crusts and set aside. Unroll pizza crust and top evenly with filling. Roll, starting at the longest side, jelly-roll style. Cut into 32 rounds. On a baking sheet sprayed with cooking spray, arrange the rounds cut sidedown. Bake uncovered for 13 minutes or until golden brown.

Wednesday - May 9, 2018 11:27 am

Garlic Butter Steak and Lemon Green Beans Skillet

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1 lb (450g) flank steak, sliced against the grain

1 lb (450g) fresh stringless green beans, trimmed

3 tablespoons butter, divided

5 garlic cloves, minced

1 teaspoon Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

Salt and fresh cracked pepper

1/2 cup (125ml) beef stock

Crushed red chili pepper flakes, optional

1/2 cup fresh chopped parsley

1 tablespoon fresh thyme leaves

The marinade

1/4 cup soy sauce

1 tablespoon olive oil

1 tablespoon hot sauce (we used Sriracha)

Fresh cracked pepper


1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate for 10 minutes while you prepare green beans.

2. While meat is marinating, arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Lay the steak strips in one layer in the skillet, keeping drained marinade for later. Sear on for 1 minute on one side, until nicely browned. Add half the garlic and red chili pepper flakes and turn steak strips to finish cooking for one minute more – adjust timing depending on how you like your steak. Transfer steak strips to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes.

5. Add steak strips back to the pan and reheat quickly. Adjust seasoning with pepper and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like.

Wednesday - May 9, 2018 11:05 am

Pan Roasted Chicken Breast w/ Oyster Mushroom Saute

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1 Ib Boneless Chicken Breasts

1 Ib Oyster Mushrooms (rough chopped)

6 – garlic cloves (thin shaved)

1 medium shallot (fine diced)

2 scallions (French cut – small)

3 Tbsp salted butter

5oz sherry wine add 2% salt in non-cooking wine

3oz goat cheese (Chevre)

¼ cup dried sweetened cranberries

¼ cup toasted pine nuts


6 egg yolks

1 cup olive oil

3oz sherry

2 cloves (minced garlic)

1 Tbsp chopped tarragon

zest (1/2 lemon)

S&P to taste

Garnish, Butter Crumbs

1 cup panko crumbs

2 Tbsp (salted butter-melted)

s&p to taste

Method: Saute chicken breasts in a skillet pan. Medium- high heat. Brown both sides, cover, add 2 tbsp water, cover. Cook until internal temp reaches 165 degrees. In a separate sauté pan. Melt butter until frothing at Medium heat. Add mushrooms, garlic, shallots, scallions & sweat to remove moisture from mushrooms and cook garlic and shallots until translucent. Add toasted pine nuts and dried cranberries and tossed to coat. Deglaze pan with Sherry Wine and toss with goat cheese. Salt and Pepper to taste. Garnish with Aioli drizzle, Butter Crumbs. For the Aioli: In a food processor: Puree egg yolks with Dijon mustard, pulse until smooth. Run at consistent speed and slowly add olive oil until desired fluffy consistency. Add garlic, lemon juice and zest, and tarragon. Continue to blend until smooth. Salt and Pepper to taste.

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