Coulee Region Cooks (157)

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 - August 2, 2017 10:41 am

Salami Crisps with Thyme Mustard

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12 thin slices deli salami

¼ cup honey mustard

1 teaspoon chopped fresh thyme (optional)

Heat oven to 375 degrees. Place salami slices in a single layer on a rimmed baking sheet. Bake until crisp and edges begin to crackle, 12 to 15 minutes, watching carefully so they do not burn. Drain slightly on paper towels. Combine honey mustard and thyme in a small dish.* 4 servings (thekitchenwitch.com; from: Real Simple) * I baked some and pan-fried some over medium heat. Either way works well, but if you pan-fry them, you will need to turn them once or twice.

Wednesday - August 2, 2017 10:39 am

Honey Mustard Dip

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1/3 cup dry mustard

½ cup vinegar

1 tablespoon corn oil

¼ cup honey

1 teaspoon salt, to taste

White pepper to taste

Garlic powder to taste

¼ teaspoon allspice

Combine all ingredients in a saucepan over medium heat. Stir constantly until sauce thickens. Pour in serving bowl. (dank26660; betterrecipes.com) *This did not thicken as much as I thought it should, so next time I will try it with ½ cup vinegar.

Wednesday - August 2, 2017 10:29 am

Delicious Black Bean Dip

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1 can black beans

1 can Mexicorn

1 small red pepper

½ small red onion, to taste

½ teaspoon ground cumin, to taste

2 teaspoons hot sauce, or cayenne pepper or crushed red peppers to taste

2 tablespoons lime juice (1 lime), more, to taste

2 tablespoons olive oil

Salt and pepper to taste

In a bowl combine beans, corn, red pepper, red onion, ground cumin, hot sauce, lime and oil; mix well. Set aside 15 minutes for flavors to come up. Season with salt and pepper; blend well again. (Silvia15; betterrecipes.com)

Wednesday - August 2, 2017 10:26 am

True Blue Custard Crunch Pie

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Pie:

8 ounces sour cream*

¾ cup sugar**

1 egg

2 tablespoons flour

2 teaspoons vanilla extract

¼ teaspoon salt

2½ cups fresh blueberries

1 (9-inch) unbaked pie crust

Streusel topping:

3 tablespoons all-purpose flour

2 tablespoons white sugar***

3 tablespoons chilled butter, cut into small pieces

4 tablespoons chopped pecans

Heat oven to 400 degrees. Beat together sour cream, ¾ cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold in blueberries; spoon into unbaked pie crust. Bake 25 minutes. Streusel topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut cold butter into flour mixture until crumbly. Fold in chopped pecans. After filling has baked 25 minutes, sprinkle topping over top of pie. Bake about 15 minutes longer, until topping is golden brown. (Beth Zelle; allrecipes.com) *Substitute low fat cream cheese for a cheesecake consistency rather than custard; **that seemed like a lot of sugar, so I used about ½ cup; *** streusel just isn’t streusel to me without brown sugar, so I added about ¼ cup to the mixture.

Wednesday - August 2, 2017 10:24 am

Italian Pasta Salad

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1 (16-ounce) package fusilli (spiral) pasta

2 cups cherry tomatoes, halved

½ pound chunk provolone cheese, cubed

½ pound chunk salami, cubed

¼ pound sliced packaged pepperoni, cut in half

½ to 1 carrot, shredded, to taste

1 large green bell pepper, chopped or any color you prefer

1 (10-ounce) can black olives, drained*

1 (4-ounce) jar pimentos, drained**

1 (16-ounce) bottle Italian salad dressing

Cook pasta according to package directions for until al dente. Drain; rinse with cold water to prevent further cooking. In a large bowl, combine pasta with all ingredients except dressing. Add dressing; toss to coat. Don’t add all the dressing at once. It soaks into the pasta as it sits, so I keep some to drizzle over just before serving. *I used a 2½-ounce can of sliced black olives, and that was plenty; **Since I used green, red, yellow and orange peppers, I skipped the pimientos – they are mostly to add color.

Wednesday - August 2, 2017 10:20 am

Zucchini Hash Browns

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2 cups shredded zucchini, peeled or unpeeled

2 large eggs

¾ cup shredded Cheddar cheese

¼ cup Parmesan cheese

¼ cup breadcrumbs

½ tablespoon dried onion*

1 teaspoon herb seasoning**

Heat oven to 400 degrees. Spray a baking sheet or line with parchment paper. Put shredded zucchini in a colander; salt generously and sweat 10 minutes. Rinse and pat dry. In a bowl, combine all ingredients. Form into patties; bake 18 minutes or pan-fry over medium heat until nicely browned on both sides. (Adapted from recipe4living) *I don’t like the taste of dried onions or onion powder, so I used about ¼ cup diced fresh onion; ** use any combination of herbs you like. I added a generous teaspoon of Italian seasoning.

Friday - July 28, 2017 10:39 am

BBQ Bloody Mary

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6 oz Sacramento Tomato Juice

2 oz Sobieski Vodka

1 TBSP Sweet Baby Ray BBQ sauce

1/2oz fresh squeezed lemon

1TBSP Frank's Hot Sauce

1/2 tsp cracked pepper

1 strip thick sliced bacon

 

Mix all ingredients except bacon in a large glass. Roll with cocktail shaker until fully mixed and chilled. Garnish with bacon.

Friday - July 28, 2017 10:35 am

All Day Bloody Mary

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4oz Sacramento Tomato Juice

2 oz Sobieski Vodka

1/2oz orange juice

1/2 oz mango or pineapple juice

1/2oz fresh squeezed lemon

1 TBSP Worcestershire

1/2 tsp cracked pepper

Dash of tabasco sauce

 

Mix all ingredients in a large glass. Roll with cocktail shaker until fully mixed and chilled.

Friday - July 28, 2017 10:26 am

Grilled Bloody Mary

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2oz Sacramento Tomato Juice

2oz. Sobieski Vodka

Roasted Vegetables:

6 radishes

1 bell pepper

1/4 red onion

1 poblano pepper

1 jalapeno pepper

2 stalks celery

1/2 tomato

1TBSP Worcestershire sauce

r1 tsp prepared horseradish

1/2 tsp celery salt

Pinch of cayenne pepper powder

Roast the vegetables on the grill. Once cooled, place roasted vegetables in a blender. Add tomato juice to cover veggies. Add remaining ingredients except vodka and blend thoroughly. This will yield a thick concentrate. Strain and pour a couple ounces in a large glass of ice. Add vodka and tomato juice. Roll with cocktail shaker until fully mixed and chilled. Garnish with celery, pickle, olive, pepperoncini pepper, cheese and whatever else you like. MBFBM

Wednesday - June 21, 2017 5:53 am

Cheese Flatbread

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2 pocket pitas, unsplit

1 cup shredded farmer cheese

½ tsp oregano

Salt/pepper to taste

Preheat broiler to high with rack 3-4 inches from the element. Line a baking sheet with foil. Arrange pitas on the prepared baking sheet, then top with cheese and oregano. Season lightly with salt and pepper. Broil pitas until cheese is melted and browned (about 5 minutes). Cut in quarters.

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