Coulee Region Cooks (138)

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.

Wednesday - May 17, 2017 7:40 am

Garlic Parmesan Chicken Lasagna Bake

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For the lasagna:

10-15 no-boil lasagna noodles

3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)

12 ounces frozen peas

½ cup Parmesan cheese

 ½ cup Swiss cheese

1 cup water

¼ cup seasoned breadcrumbs fresh herbs for topping

For the sauce:

6 tablespoons butter

1½ tablespoons minced garlic

6 tablespoons flour

½ teaspoon poultry seasoning

¾ teaspoon salt

5 cups milk

Instructions

Make the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.

Layer the lasagna: Grease a 9x13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.

Making it pretty: Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.

Wednesday - May 17, 2017 5:59 am

Hamburger Hash Brown Casserole

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Ingredients:

2 lbs. hamburger

1 1/2 cups shredded cheddar cheese

1 onion diced

1-3/4 cup milk

1/2 cup sour cream

1/2 cup butter (melted)

1 package of hash browns

salt & pepper to taste

Instructions

Brown hamburger meat with the onions, drain. Mix cheese, sour cream, milk, melted butter, salt and pepper together then add in the hash browns. Once you have all of this mixed, layer the hamburger in a 9x13 pan and then spread the mixture on top of the burger. Cook at 350 degrees for approximately 1 hour.

Tuesday - May 16, 2017 12:59 pm

Bacon, Cheddar, Chicken and Rice Bake

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Ingredients

4 tablespoons butter

1 medium onion , chopped (about 1 cup)

4 garlic cloves, chopped

1 teaspoon seasoning salt

1 teaspoon Kosher salt

½ teaspoon black pepper

4 tablespoons all-purpose flour

3½ cups chicken stock

3½ cups milk

1½ cups uncooked long-grain rice

3 cups cooked chicken , cubed(I use Rotisserie)

1½ cups cheddar cheese , shredded

½ cup cooked crumbled bacon

Directions

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Wednesday - May 3, 2017 12:30 pm

Ham and Spinach Muffins

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2 cups flour

½ cup Parmesan cheese (recommend something sharper – sharp Cheddar, aged Swiss, Cheddar-bleu)

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon pepper

1 cup milk

3 eggs, beaten

¾ cup cottage cheese

4 tablespoons butter, melted

¾ cup diced ham

1 medium onion, diced

½ cup frozen chopped spinach, thawed, well-drained

Heat oven to 400 degrees. Line muffin pan with paper liners. In a large bowl combine flour, Parmesan, baking powder, salt and pepper, mixing until blended. In another bowl whisk together milk, eggs, cottage cheese and butter. Stir wet ingredients into dry ingredients until combined; fold in ham, onion and spinach. Divide batter evenly among muffin cups; bake 25 minutes. Cool 5 minutes. 18 muffins

Wednesday - May 3, 2017 12:27 pm

Egg and Sausage Breakfast Cups

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6 eggs

2 cups milk

2 cups seasoned stuffing mix, such as Stovetop’s herb variety

1 cup freshly shredded cheddar cheese, divided

8-ounces breakfast sausage, cooked and finely chopped

½ teaspoon salt

1 tablespoon chopped parsley

Heat oven to 350 degrees. Spray muffin pans with cooking spray and set aside. In a large bowl, beat eggs and milk until well combined. Stir in salt, stuffing mix, sausage and half the cheese. Divide egg mixture into muffin cups; top with remaining cheese. Bake 25 minutes, test with toothpick. Allow muffins to cool slightly before removing from pan. Garnish with parsley, if desired, and serve hot. 18 muffins

Wednesday - May 3, 2017 12:23 pm

Giant Cakie

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1 cake mix, any flavor

1 stick butter

1 ½ cups chocolate chips

2 eggs

1 teaspoon vanilla

Heat oven to 350 degrees. Grease a pizza pan; set aside. With electric mixer, combine cake mix, eggs, butter and vanilla. At first, this looks like it will never be any kind of batter, but it will come together like cookie dough. Stir in chips by hand. Press dough in pan; bake 25 minutes.

Wednesday - May 3, 2017 12:18 pm

SPAM Breakfast Muffins

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1½ cups flour

2 ¼ ounces instant yeast

¼ cup + 2 tablespoons sugar

½ teaspoon salt

2/3 cup + 2 tablespoons milk

4 tablespoons butter, melted

4 large eggs, divided

12 ounces SPAM with bacon, minced and sautéed, divided

¼ cup sugar

½ teaspoon cinnamon

½ cup sugar free maple syrup

Do not heat oven – muffins start baking in cold oven. Place paper liners in muffin cups (I recommend spraying pan rather than using the liners – muffins were impossible to get out of them). In a large bowl combine flour, yeast, 2 tablespoons sugar, salt, 2/3 cup milk, butter and 1 egg, mixing well until all ingredients are thoroughly mixed. Add 8 ounces minced spam to batter, mixing well. Place a scant 2 tablespoons batter into each muffin cup. In a small bowl combine sugar and cinnamon, mixing fully; sprinkle about ½ teaspoon over each muffin. In a new bowl, whisk together remaining eggs and milk; add remaining spam. Add a scant 2 tablespoons egg mixture over each muffin. Drizzle with syrup before placing in cold oven; set oven to 350 degrees. Once oven heats to 350, continue to bake 15 minutes or until egg mixture sets (test with toothpick). Let cool in pan 5 minutes; serve warm. 24 muffins

Wednesday - April 26, 2017 10:46 am

Waffle Batter

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3 C flour

1 Tbsp baking powder

3 Tbsp sugar

1/4 tsp baking soda

1/2 tsp salt

1 C buttermilk

2 C whole milk

2 eggs

1 Tbsp melted unsalted butter

1 C egg whites whipped to stiff peaks

 

Sift dry ingredients together in a large mixing bowl. Mix the eggs and wet ingredients, reserve the butter. Fold together wet and dry ingredients. Fold in the egg whites and melted butter.

Wednesday - April 26, 2017 10:35 am

Smokehouse Chili

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5lb cubed pork shoulder

2 C dried red beans cooked until semi soft, about 45 minutes

2 lg. cans of tomato sauce, use the good stuff, + 2 cans water

2 TBSP oil

1 lrg onion

3 jalapenos

1/4 C smoked paprika

1/4 C mild chili powder

1/4 C Cajun spice

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp black pepper

1 Tbsp salt

1 C chili negro

8oz Mexican dried chili pods, seeds removed, boiled till soft, then puree till smooth

In a large stock pot heat oil until it starts to smoke. Season cube pork with salt and pepper, add to the oil and brown. Add the onions, jalapenos and spices. Coat pork with dry spices and simmer. Add tomato sauce and water. Bring to a boil and add the chili puree. Simmer for one hour, then add the almost cooked beans and simmer for an additional hour until the pork is tender and the beans are soft. Serve

Wednesday - April 26, 2017 10:19 am

Citrus Sirloin Medallions

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Yield: 4-6 servings

1 ½ - 2 Ibs Sirloin Roast

Marinade: ½ cup Persian Lime Oil -

¼ cup Blood Orange Oil

2 Tbsp Dark Soy Sauce

3 cloves chopped garlic

½ yellow onion (sliced)

½ Tbsp course ground pepper

(1) Orange- sliced into wheels

Method:

Break down sirloin into 2-3 roasts -*cut along connective tissue areas

In a large mixing bowl, coat the roasts with the marinade, cover with plastic *Press the plastic directly on the marinated roasts. *Marinate in the fridge for 4hrs. * No less then (3) Hrs

Dry Rub Ingredients:

1 Tbsp fine onion powder

1 Tbsp fine garlic powder

2 Tbsp chili powder

½ Tbsp cinnamon

½ Tbsp dried chili flake

½ tbsp. course ground pepper

1 Tbsp kosher salt

1 Tbsp smoked paprika or regular

2 Tbsp Italian Herb Oil -

1 Tbsp Butter *(for searing)

Method: Remove the marinated roasts. *Reserve ½ cup of the marinade. Pat roasts dry with a paper towel. Coat with herb oil and then with the dry rub. Pre-heat your oven to 400 degrees (*non-convection) in an oven safe sauté pan, heat the pan to high on your range top stove. Add butter until browned. Carefully place the roasts in the pan. Sear on all sides (*approx. 2 minutes on each side or until browned) Pour the reserved marinade over the roasts and place the entire pan in the oven. Roast for approx 10-15 minutes or until desired temperature 145 degrees – medium rare / 160 medium. Remove roasts, rest for (5) minutes and slice to desired sizes. Enjoy!!

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Coulee Region Cooks Podcasts

  • 05-18-2017 by Mike Hayes
    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
    Created on 2017-05-23 10:53:39
  • 05-11-2017 by Mike Hayes
    Joe Foster shares tips and some great recipes from his desk at Signatures in Winona.
    Created on 2017-05-15 10:55:07
  • 04-27-2017 by Mike Hayes
    Alice P Clark shares some fun, easy, tasty treats.
    Created on 2017-05-03 10:45:26
  • 04-14-2017 by Mike Hayes
    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
    Created on 2017-04-15 10:56:28
  • 04-06-2017 by Mike Hayes
    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
    Created on 2017-04-07 15:53:58