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.

Thursday - June 4, 2015 12:00 am

Asparagus Pesto

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  • 1-pound asparagus cut in 2-inch segments
  • 1 clove garlic, peeled, cut in ½
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¾ cup grated Parmesan cheese
  • ½ tsp black pepper
  • ½ tsp lemon juice (fresh preferred)

Place asparagus in a large frying pan, cover with water and bring to a boil. Reduce heat & simmer 5-8 minutes or until asparagus is tender but not mushy. Drain well, reserving ½ cup cooking liquid. Let asparagus cool slightly. Transfer asparagus to a food processor and add garlic, pine nuts and 2 Tbsp oil, Parmesan, pinch of salt, and a couple Tbsp of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container as needed. Gradually add remaining oil and if needed a bit more of the cooking liquid. Add lemon juice and salt/pepper. Pulse one last time and serve over pasta, chicken or fish. Mixture can be covered and refrigerated for up to a day. Makes 1 ½ cups or 4-6 servings.

Thursday - June 4, 2015 12:00 am

Fettuccine with Ham & Asparagus

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(Serves 4)

  • 1 ¼ pounds fresh asparagus
  • Salt/pepper to taste
  • 8 oz dry fettuccine
  • 2 Tbsp olive oil
  • 6 oz diced lean ham
  • 4 ripe plum tomatoes, peeled, seeded & diced
  • 2 tsp finely chopped garlic
  • ½ cup crumbled goat cheese
  • ¼ cup heavy cream (can use ½ and ½)
  • 4 Tbsp coarsely chopped fresh basil Grated Parmesan cheese

Slice asparagus on the bias into 1-inch lengths. Cook fettuccine according to package directions omitting salt and oil. Drain reserving ¼ cup of the cooking water. Heat olive oil in a large saucepan, add asparagus, ham, tomatoes & garlic. Cook stirring over medium heat for 3 minutes. Do not over cook! Add the drained fettuccine, crumbled goat cheese, cream, basil leaves, reserved pasta water, salt and pepper. Toss well over medium heat until blended. Serve immediately with grated Parmesan cheese.

Thursday - June 4, 2015 12:00 am

Pork with Peppers & Artichokes

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  • cooking spray
  • 4 boneless pork chops, cut into 1/2" strips
  • 1/4 tsp oregano
  • 1/8 tsp salt & pepper
  • 2 Cups pepper strips
  • 1 Cup chicken broth
  • 2 Tbsp tomato paste
  • 1/4 tsp thyme
  • 1-6.5oz marinated artichoke hearts drained, reserve 2 Tbsp of the marinade

Heat a large nonstick skillet coated with cooking spray over medium high heat. Sprinkle pork with oregano, salt & pepper and stir to coat pork with seasonings. Add pork to skillet and cook 1 minute on either side or until lightly browned. Remove pork from pan.

Add marinade to pan & heat until bubbling. Add pepper strips and cook for 2 minutes.

While peppers cook, combine broth, tomato paste and thyme. Stir with a wire whisk to combine.

Return pork to the pan and add broth mixture and artichokes. Cover pan, reduce heat & simmer 8 minutes or until thoroughly heated. Uncover pan, increase heat to medium high and cook about 2 more minutes until slightly thickened.

Serve over rice or pasta.

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