Coulee Region Cooks (118)

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.

Monday - February 6, 2017 10:33 am

Italian Wedding Soup:

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Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil - 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).

Monday - February 6, 2017 10:32 am

Black Eyed Pea & Sauerkraut Soup:

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Soak 1-16oz package Black Eyed peas overnight. Drain & rinse. Bring 3 Qts water, Black Eyed Peas & 2# smoked ham hocks to a boil. Simmer 1 hour until beans are tender. Add 2 medium onions chopped, 3 medium carrots cut up, 3 ribs chopped celery, garlic, Thyme, crushed red pepper, salt & pepper to taste. Bring to boil & simmer 30 minutes till vegetables are tender. Add 1 – 14oz can diced tomatoes and 1# polish sausage sliced. Add 1 cup chicken broth or more until soupy again. Chop up and add 4 small potatoes. Simmer ½ hr. Add 1 – 2# fresh Sauerkraut drained & chopped. Add back ham & simmer ½ hr. Garnish with croutons or cheese.

Monday - February 6, 2017 10:31 am

Crockpot Pierogies:

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Melt ½ stick of butter in crockpot (sprayed w/ lots of Pam). Add 1# Kielbasa cut into 2” pcs. Top with 2 bags frozen Pierogies (your choice of flavor). In large saucepan melt ½ stick butter add 1 large thinly sliced onion & six slices chopped bacon. Sauté until onions are golden and bacon is starting to brown. Add 1 pint of heavy cream and 1 Tbs Balsamic vinegar. Reduce heat and simmer 3-4 minutes stirring constantly. Top Pierogies with 4oz shredded cheese. Add 1 – 8oz ctn sour cream to onion mixture and stir until smooth. Pour over the Pierogies. Cook on high for 2 hrs and stir to blend. Cook on low 2-4 hours. After stirring add salt, pepper, & Thyme to taste.

Monday - February 6, 2017 10:28 am

Pesto Bean Soup:

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Saute 5 garlic cloves and a pinch of red pepper flakes in skillet w/ olive oil. Add 1 – 48oz jar Great Northern beans and 1 cup water. Simmer 10 minutes. Add 2-3 cups chicken broth and 1 large chopped onion, 2-3 stalks chopped celery, 2-3 chopped carrots, & (1 chopped red pepper). Cook 15 minutes – add 1/2rottiserie chicken and 3 Tbs pesto, 2 Tbs grated parmesan, ½ cup Kalamata olives and some rosted peppers. Season to taste w/ Basil, Thyme, Salt & Pepper.

Monday - February 6, 2017 10:25 am

Béchamel

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Ingredients:

1 quart heavy cream or whole milk

1 small sweet onion

1 tsp ground clove/ or whole (studded onion)

2 tsp ground nutmeg

Roux ( ½ cup butter & ½ cup flour.

Method:

Cook the roux in a med sauce pan. Until the mix smells nutty. Approx 5-6 minutes on med. Add the cream or milk and dry ingredients. Stir until thickened. Note: If the mix needs to be thinned out? Just add more Cream.

Monday - February 6, 2017 10:21 am

Court Bouillon Poached Chicken Roulade

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Cured Prosciutto/ Organic Chicken/ herb feta/béchamel

Yield: 5 persons

Ingredients:

5 chicken breasts (6-8oz)

3 cups feta cheese

¼ cup chopped fresh oregano (optional; dried)

½ Ib sliced prosciutto

1 bottle white wine (chardonnay)

4 cups water

1 lemon (sliced)

2 tbls whole peppercorns

Foil ( 5 sheets about ½ ft long)

Method: Boil water, wine, lemons & peppercorns. Meanwhile, pound out chicken until flat. Fill with small amount of prosciutto & feta. Roll up chicken breast lengthways and roll in foil. Twist ends and poke small holes all over the tube. Poach chicken for 20-25 min. internal temp should be 165.

Monday - February 6, 2017 10:18 am

Cheesy Mini BLTs

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1 (8-ounce) can Pillsbury® Crescent dough sheets

½ cup Cheddar-Monterey Jack cheese blend, shredded

8 slices bacon, crisply cooked, crumbled (½ cup)

2 tablespoons chopped green onions, optional

1/3 cup mayonnaise or salad dressing

½ cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber

Monday - February 6, 2017 10:16 am

2-Ingredient Chocolate Braid

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2 cans crescent dough

1 cup Nutella spread

Heat oven to 350 degrees and line a baking sheet with parchment paper. Open 1 can of crescent dough and pinch perforated edges together to create one long rectangle. Cover with ½ cup of hazelnut spread with a 1 inch border from the edges. Slightly warm spread to help with covering. Roll dough into a log carefully and chill in freezer for 5-10 minutes. Repeat process with second can of dough. Once done cooling take the dough and split it down the middle, but keep one end un-split. With the chocolate side facing upward, braid the two pieces together until they form one braided log. Curve the two logs into a circle to create a wreath-looking braid. If desired brush with egg wash and then bake for 20-25 minutes.

Monday - February 6, 2017 10:11 am

Hearty Breakfast Bake

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Nonstick cooking spray OR Vegetable oil

12 Rhodes yeast dinner rolls, baked

1 pound mild Italian sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

8 ounces grated Pepper Jack cheese

8 ounces grated sharp cheddar cheese

1½ teaspoons Italian seasoning

12 large eggs

2 cups half and half

½ cup milk

Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

Monday - February 6, 2017 10:07 am

Pepper-Glazed Goat Cheese Gratin

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1 pound creamy fresh goat cheese, softened

6 tablespoons apricot preserves

4 Peppadew* peppers, finely chopped

1 pickled jalapeño, seeded and finely chopped

2 tablespoons minced cocktail onions

2 teaspoons Dijon mustard

1½ teaspoons dry sherry

Pita chips and toasted baguette slices, for serving

Heat oven to 400 degrees. Spread goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk preserves with Peppadews, jalapeño, onions, mustard and sherry. Spread mixture over goat cheese; bake on top rack of oven 5 minutes, until warm. Turn on broiler; broil about 2 minutes, until topping is bubbling and lightly browned on edges. Serve hot, with pita chips and toasted baguette slices. *Peppadew is copyrighted name.

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Coulee Region Cooks Podcasts

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    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18
  • 02-02-2017 by Mike Hayes
    Joe Foster from Signatures in Winona, shares tips and tastes.
    Created on 2017-02-06 16:47:48
  • 01-26-2017 by Mike Hayes
    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
    Created on 2017-01-27 16:16:09
  • 01-12-2017 by Mike Hayes
    Jim Bressi, from Kwik Trip and the world joins me for great fun in the kitchen.
    Created on 2017-01-18 16:10:19
  • 01-05-2017 by Mike Hayes
    Puja Mehta from Indian Meal Kit joined me for some easy DELICIOUS Indian meals you make at home.
    Created on 2017-01-06 16:16:52