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 - February 10, 2016 12:00 am

Slow Cooker Balsamic Garlic Pork Tenderloin

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2 – 3 lb. Pork Tenderloin

4 cloves Garlic, minced

1/4 cup of Balsamic Vinegar

1/2 cup of Chicken Stock or Water

1/2 cup of Brown sugar

1 TBSP Dry Mustard

1 tsp Rosemary

1/2 tsp Pepper

 

Prepare flour onto a counter or use a baking sheet to roll the dough.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving. Place pork tenderloin in the slow cooker. Mix all ingredients in a bowl and pour over the tenderloin. Cook on high for 5-6 hours or on low for 8 -10 hours.

 

ENJOY!

Wednesday - February 10, 2016 12:00 am

Baked Spaghetti in Garlic Bread

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loaf of thawed dough

6 oz cooked spaghetti

1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick

8 oz of mozzarella cubes

parmesan cheese

1 egg white, beaten

parsley or oregano flakes

garlic

 

Prepare flour onto a counter or use a baking sheet to roll the dough on.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough.  Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving.

Wednesday - February 10, 2016 12:00 am

Cheesy Spinach Balls

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2 (10 oz.) packages frozen spinach, thawed & well-drained

2 small onions, very finely chopped (I use a food processor)

2 1/4 c. stuffing with herbs (I use Pepperidge Farm)

6 eggs, beaten

1/2 c. melted butter

1/2 c. Parmesan cheese

2 tsp. garlic salt

1 tsp. black pepper

 

1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. 2. Bake at 350 for 20 minutes. Makes approximately 60 balls. NOTES: Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.) For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes). Enjoy!

Wednesday - February 10, 2016 12:00 am

Buffalo Chicken French Bread

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3 lbs boneless, skinless chicken breast (frozen is fine)

12 oz bottle Frank's Buffalo Sauce

3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix

4 Tbsp butter

8 oz shredded monterey jack cheese

crumbled blue cheese

loaf french bread

Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!

Friday - January 15, 2016 12:00 am

Lasagna Bolognese

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Bolognese:

1 onion, diced

1 carrot, peeled diced fine

1 celery stalk, diced fine

1 tsp garlic

2 Tbsp olive oil

1 1/2 lbs ground chuck

4oz pancetta

1 cup red wine

1/2 cup heavy cream

1 cup whole milk

3 Tbsp tomato paste

3 cups beef broth

Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.

 

Bechamel:

5 tsp butter

1/4 cup flour

4 cups whole milk

pinch nutmeg

8 pasta sheets

2 cups grated fresh Parmesan

 

Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat.  Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.

 

Friday - January 15, 2016 12:00 am

Spiced Coconut Pumpkin Soup

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1-2 Tbsp  vegetable oil (use olive, sunflower, coconut oil if you prefer)

1-2 Tbsp Red Curry Paste

1 medium onion, diced

2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces

4 cups chicken or vegetable broth

1 1/2 cups coconut milk

1 large red chili or green jalapeno, seeds removed, finely diced

 

Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they're translucent, about 8-10 minutes.  Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.

Friday - January 15, 2016 12:00 am

Black Bean and Sweet Potato Chili

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1 TBLS olive oil

1 large yellow onion, diced

2-4 cloves garlic, minced

1 tsp chipotle powder

2-3 tsp cumin powder

1/2-1 tsp smoked paprika

1-2 tsp oregano

1 14-15oz can diced tomatoes

2 cups vegetable or chicken broth (more as needed)

2 cups sweet potato, diced into bite size cubes

2 15-16oz cans black beans

salt to taste

 

Heat the tablespoon of oil in a large pot over medium heat. Add the chipotle, cumin, chili powder, and smoked paprika. Heat until the spices are fragrant, about 1 minute. Add the onion and saute for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes. Add the can of tomatoes and vegetable broth. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minuts, or until the sweet potatoes are tender. As it cooks, you can cintinue to add the remaining vegetable broth as needed depending on the texture chili you like. Season to taste with salt..  When the chili is finishd, allow it to sit for a little while so the flavors can marinate. It'll be better tomorrow.  T serve, top with grated cheese, fresh avocado slices and chives. Feel free to substitute other squash for the sweet potatoes. Add bacon, or chicken if you'd like too.

Serves 6

 

Wednesday - January 6, 2016 12:00 am

White Chocolate Macadamia Nut Cookies

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½ cup butter

¾ cup white sugar

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

8 ounces white chocolate, chopped

1 (6.5 ounce) jar macadamia nuts, chopped

 

Heat oven to 375 degrees. In medium bowl, cream together butter and sugar. Stir in egg and vanilla. Combine flour, baking soda and salt; stir into creamed mixture. Stir in white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks. When cool, store in an airtight container. (MaureenBurr; allrecipes.com [2015])

Wednesday - January 6, 2016 12:00 am

Spinach Artichoke Squares

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1 sheet puff pastry, thawed

1 tablespoon olive oil

¼ to ½ cup minced onion

1 clove garlic, minced

2 cups coarsely chopped artichoke hearts

10 ounces frozen chopped spinach, thawed, well-drained (I always chop it smaller)

8 ounces cream cheese

8 ounces fresh Parmesan, finely shredded

Heat oven to 400 degrees. In a medium sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, 1 minute. Add artichoke hearts and spinach. Stir in cream cheese. Roll out puff pastry a little to flatten it. Cut 2½-inch squares. Scoop 2 tablespoons filling in center of each square; fold in edges of puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes. (purewow)

Wednesday - January 6, 2016 12:00 am

Pretzel Turtles

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20 small mini pretzels

20 chocolate covered caramel candies

20 pecan halves

Heat oven to 300 degrees. Arrange pretzels in a single layer on parchment lined cookie sheet. Place one chocolate-covered caramel candy on each pretzel. Bake 4 minutes. While warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. (From: Cacki; allrecipes.com [2015])