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.

Tuesday - December 22, 2015 12:00 am

Pork Tenderloin

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Ingredients:

12-16 oz pork tenderloins

Salt & pepper

2 cups apple juice

(desired fresh ingredients, thyme, rosemary, etc)

¼ Ib Herb butter (softened butter w/ 1 tbsp fresh thyme, ½ tbsp chopped garlic, S&P)

 

Method:

Heat herb butter in a large sauté until it starts to turn brown. Add the tenderloins and sear on each side for 1 minute each side. Immediately place in your refrigerator for 20 minutes. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on the bottom shelf of your oven. Bake 5 minutes (*per pound) Turn oven OFF and DO NOT OPEN the oven door for 40 minutes. Remove from oven and let rest 5-10 minutes. Slightly pink in the middle is a good thing. You want the internal temp to reach 145-150 degrees.

Tuesday - December 22, 2015 12:00 am

Cranberry Relish Recipe

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1 lb cranberries,

1 cup orange juice,

1tsp orange zest and a cinnamon stick.

Put everything in a pot and cook until the cranberries start popping (about 5-6 mins) or 8-10 minutes when frozen. To thicken, add 1 tbsp ground chia seed. Chill and serve. Add agave nectar and chopped apples as a great bonus !!

Tuesday - November 10, 2015 12:00 am

Fudgy Orange Cake

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1 package buttery yellow cake mix

1 (3-ounce) package orange Jell-O (not sugar free)

1 cup pulp free orange juice

1 teaspoon orange zest, optional

1 teaspoon orange extract

½ cup vegetable oil

4 eggs

1 cup semi-sweet mini chocolate morsels or regular morsels, chopped

 

Orange fudge frosting:

2 tablespoons chilled butter

1 cup semi-sweet chocolate chips

1 teaspoon orange extract

2 tablespoons COLD orange juice

 

Heat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix and Jell-O powder in large bowl. Add orange juice, extract, zest and vegetable oil. Mix with electric mixer until well-blended. Add eggs one at a time, mixing well after each addition. Beat 2 minutes on medium speed or 3 minutes by hand. Fold in chips by hand; pour into bundt pan. Bake 45 to 55 minutes until cake tester comes out clean. Cool on rack 20 to 25 minutes; loosen edges and middle of cake and tip onto cooling rack. Cool completely. Frosting: place butter in bottom of 2-cup microwavable bowl; add chips and microwave on High 1 minute. Stir; if not completely melted, microwave another 15 seconds. Stir until smooth. Stir in extract (will be pasty). Add orange juice one tablespoon at a time, stirring well after each. Pour over cooled cake, allowing to run down the sides. Instead of frosting, can dust cooled cake with confectioners’ sugar. (From Key Lime Pie Murder by Jo Anne fluke; Shared by Traci Lecheler)

Tuesday - November 10, 2015 12:00 am

Harvest Salsa Pie

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1 (15-ounce) package refrigerated piecrusts, divided

1 pound lean ground beef

½ cup chopped onion

1/3 cup diced green pepper

½ teaspoon salt, optional

¼ teaspoon black pepper

1½ cups salsa

1 cup frozen corn, thawed

½ cup sliced ripe olives

2 cups shredded Cheddar or Monterey Jack cheese

Pesto sauce, barbecue sauce, mustard, ketchup

 

Heat oven to 375 degrees. In large skillet cook ground beef, onion, green pepper, salt and pepper over medium heat until beef is no longer pink; drain well. Stir in salsa, corn, olives and cheese. Line an ungreased pan with one pie crust; fill with beef mixture. Roll out remaining crust on a lightly floured surface. Using mini metal cutters, cut out assorted shapes. Brush each with one of the condiments; place over beef mixture in pan. Bake 20 to 25 minutes, until filling is heated through and crust is golden brown. If shapes were baked separately, add to top of baked pie and serve. About 6 servings.

Tuesday - November 10, 2015 12:00 am

Pumpkin Black Bean Soup

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4 tablespoons olive or canola oil

½ cup chopped shallot or red onion

2 garlic cloves, minced

3 tablespoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground pepper

1 teaspoon cinnamon

1 teaspoon allspice

3 cans black beans, drained and rinsed

1 (14½-ounce) can diced tomatoes

4 cups vegetable broth

1 (16-ounce) can pumpkin puree

3 tablespoons balsamic vinegar Baked pumpkin seeds, for garnish (optional)

 

Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot; cook on low to medium heat until onion and garlic begin to brown. Using a food processor, puree beans and tomatoes with ½ the vegetable broth; add the pumpkin, pureed beans, tomatoes and remaining broth to pot. Simmer, uncovered, until thick, 40 to 45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds (HomeMadeSimple.com 10/23/2013)

Tuesday - November 10, 2015 12:00 am

Baked Eyeballs Casserole

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Nonstick spray

1 (24-ounce) jar Italian sausage and garlic Italian sauce

1 (15-ounce) container part-skim ricotta cheese

¾ cup grated Parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 (8 ounces) container bocconcini (small fresh mozzarella cheese balls), about 1-inch

2 tablespoons sliced pitted ripe olives

Heat oven to 400 degrees. Spray a 13-x9-x2-inch shallow baking dish with cooking spray. Mix 1½ cups sauce, ricotta cheese, ½ cup Parmesan cheese and pasta in sprayed dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese and cover with foil. Bake 25 minutes or until hot and bubbling. Arrange cheese balls randomly over pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tuesday - November 10, 2015 12:00 am

Bone-Crunching Meatballs

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1 can sliced water chestnuts, drained

1 egg, lightly beaten

3 tablespoons soy sauce

½ cup chopped green onion (green part only)

¼ cup dry bread crumbs

2 tablespoons minced fresh cilantro

1½ teaspoons grated lime peel

1½ teaspoons minced ginger root

1 clove garlic, minced

Salt and pepper to taste

1½ pounds lean ground turkey

2 tablespoons canola oil

Plum sauce

Heat oven to 350 degrees. In bowl combine all ingredients except water chestnuts and turkey. Add turkey and mix well. Shape about a 1-ounce portion around a water chestnut slice, rounding it into a ball. In large nonstick skillet, saute meatballs in oil in batches for 5 minutes or until browned. Place in a 9-x13-inch baking dish and bake 15 to 20 minutes or until meat is no longer pink. drain and serve with plum sauce. (From Taste of Home: Halloween Food & Fun, 2009)

Tuesday - November 10, 2015 12:00 am

Apple Puff Pancake

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Caramel Sauce:

1 cup apple cider

½ cup packed brown sugar

¼ cup heavy cream

2 Tbsp unsalted butter

1 tsp vanilla

pinch of salt

 

Pancake:

¾ cup white flour

¾ cup whole milk

5 eggs

4 Tbsp sugar, divided

1 tsp vanilla

½ tsp salt

½ tsp nutmeg

 

Topping:

2 tsp cinnamon

5 Tbsp unsalted butter, cubed

3 tart flavored apples, peeled, cored and thinly sliced

powdered sugar

chopped toasted pecans

 

Preheat oven to 425 degrees. Make the sauce: Heat apple cider in a saucepan over medium high heat until reduced to ¼ cup (about 15 minutes). Add brown sugar, cream & 2 Tbsp butter and cook stirring until mixture reaches a boil and sugar dissolves (about 2-3 minutes). Remove the pan from the heat, stir in vanilla and a pinch of salt. Set aside. To make the pancake: Whisk together flour, milk, eggs, 2 Tbsp sugar, vanilla, ½ tsp salt & nutmeg (its OK if the batter still has lumps.) Combine remaining 2 Tbsp sugar and cinnamon. Melt 5 Tbsp butter in a 10-][nch cast iron skillet over medium heat. Add apples and cook until they begin to soften (2-3 minutes). Sprinkle apples with cinnamon mixture, stirring to coat well. Pour batter over apples making sure they are in a single layer. Bake 18-20 minutes or until pancake is puffed, golden brown around the edges and is set but still custardy in the center. Sprinkle with powdered sugar & toasted pecans and serve immediately with caramel sauce.

Tuesday - November 10, 2015 12:00 am

Cashew Chicken

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2 whole boneless chicken breasts, cut into ¼ inch thick x 1” pieces

1 egg white

1 tsp cornstarch

1 tsp low sodium soy sauce

dash of pepper

1 medium onion, cut into 8 pieces

1 large green pepper, cut into ¾ inch pieces

1-8 ½ oz can bamboo shoots, drained

1 Tbsp corn starch

1 Tbsp cold water

1 Tbsp low sodium soy sauce

1 Tbsp canola oil

1 cup salted/roasted cashews

¼ tsp salt

1 tsp finely chopped ginger root

1 Tbsp canola oil

1 Tbsp Hoisin sauce

2 tsp chili paste

¼ cup chicken broth

2 Tbsp chopped scallions

 

Cut chicken into 1 inch x ¼ inch thick pieces. Mix the next 4 ingredients (egg white- pepper) in a glass bowl, add chicken & toss to coat. Cover & let stand 20 minutes. Meanwhile, cut up green pepper and onion, drain bamboo shoots & mix together 1 Tbsp cornstarch, water & 1 Tbsp soy sauce in a small bowl. Heat wok or heavy frying pan until 1-2 drops of water skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & rotate to coat the bottom of the pan. Add chicken to pan & stir-fry until chicken turns white. Remove chicken from pan. Add onion pieces and ginger root to pan & stir-fry until ginger root is light brown. Stir in bamboo shoots. Add the other Tbsp of oil & rotate pan to coat bottom & sides. Add chicken and green pepper, hoisin sauce and chili paste and stir-fry 1 minute. Stir in chicken broth, heat to boiling, then stir in cornstarch mixture and cook until sauce thickens (about 20 seconds). Stir in cashews and scallions. Serve over rice.

Tuesday - November 10, 2015 12:00 am

Mandarin Beef

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1 pound boneless sirloin steak

1 Tbsp canola oil

2 tsp cornstarch

1 tsp salt

1 tsp low sodium soy sauce

½ tsp sugar

¼ tsp pepper

2 scallions, cut into 2 inch pieces

1 large green pepper, cut in 1/8 inch strips

1 Tbsp canola oil

1 tsp finely chopped ginger root

1 clove garlic, minced

¾ cup shredded carrot

1 tsp chili paste

1 Tbsp low sodium soy sauce

 

Cut beef across the grain into 1 inch x 1/8 inch thick pieces.

Toss beef with the next 6 ingredients (1 Tbsp oil – ¼ tsp pepper) in a glass bowl, cover & let stand for 30 minutes.

Heat wok or heavy frying pan until 1-2 drops of water bubble & skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & tip pan so the oil covers the bottom of the pan. Add beef, ginger root and garlic & stir fry beef until its brown (about 3 minutes). Add green pepper, carrot and chili paste. Stir fry 1 minute. Stir in green onions and 1 Tbsp soy sauce stir 30 second. Serve over rice.