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Coulee Region Cooks (207)

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.

Sunday - May 13, 2018 12:34 pm

ItalianMeatballs

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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

Directions

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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Ingredients:

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

Aioli

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.

Wednesday - May 9, 2018 10:53 am

Mostaccioli

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1 lb Pasta aldente

saute:

1 Onion chopped in oil and butter

then add:

1 1/2 cans Tomato Paste

2 cans water

2 cans Cream of Chicken Soup

2 cans Cream of Mushroom Soup

2 tsp parsley

s & p to taste

Cook until smooth and creamy, toss with pasta. Top with fresh shaved Parmesean.

Friday - April 20, 2018 10:52 am

Pan Fried Spinach Cream Cheese Stuffed Chicken

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Ingredients

4 chicken breasts

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup cream cheese at room temp

1/4 cup of Parmesan cheese

1 tbsp minced garlic

1-2 tbsp minced chives or green onions

1/4 tsp pepper salt to taste

Instructions

Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.) To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through! Heat up the olive oil in a large skillet. Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the mto be cooked before you stuff them! Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!) Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts. Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through. Remove and plate. Enjoy!

Wednesday - February 7, 2018 5:51 pm

Lasagna Soup

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1 lb. ground beef

3/4 c. white onion, finely chopped

1 1/2 tsp. Italan Pleasoning

3 cloves garlic, minced

6 c. chicken broth

1 can (28oz) crushed tomatoes

2 T tomato paste

1 1/2 tsp. Frank's Blend Pleasoning

1 bay leaf

1/3 c. heavy cream

3/4 c. Parmesan cheese, grated

8 oz. lasagna noodles, broken into pieces

Optional topings: sour cream, shredded Parmesan cheese, shredded cheddar cheese

Down the feef and onion with Italian Pleasoning in a large pan or skillet over medium-high heat, until beef is cooked through and onion is softened. Add garlic and cook for 1 more minute. Drain fat and transfer beef to a slow cooker. Add chicken broth, tomatoes and tomato paste, then add Frank's Blend Pleasoning and bay leaf. Stir everything together, cover and cook on High for 2 hours. Taste and adjust seasoning if necessary, then stir in heavy cream and Parmesan cheese. Stir in Pasta, cook for another 20-30 minutes on rutile pasta is al dente. 

Wednesday - February 7, 2018 5:44 pm

Anise Sugar Cookies

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1 c. butter, softened

1 1/2 c. sugar

2 eggs

1/4 tsp. vanilla extract

3 c. all-purpose flour

1 1/2 tsp. ground Star Anise Pleasoning

1 tsp. salt

1 tsp. baking powder

1tsp. baking soda

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and extract. In a separate bowl, combine the flour, anise, salt, baking powder and baking soda. Gradually add the creamed mixtrue and mix well. Shape into 1 inch balls, place on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 375' for 8 to 10 minutes or until set. Cool on wire racks. If desired, frost and sprinkle with coarse sugar.

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