Sunday - April 2, 2017 10:27 am

Rhubarb Chili

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1 lb burger

1 15 oz can black beans, drained and rinsed

2 med onions, chopped

2 cloves garlic, minced

2 cans beef broth

3 C diced tomato

1/2 C Storandt Farms Rhubarb Jam

1 tsp chili powder

1 Tbsp vinegar

1/4 tsp allspice

1/4 tsp salt

 

In a large skillet, brown the beef, onions and garlic. Add the remaining ingredients and allow to simmer for 30 minutes. Serve with your favorite crusty bread.

 

Sunday - April 2, 2017 10:19 am

Sweet Hot Game Day Wings

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2-3 lb chicken wings

1 jalapeno pepper, finely chopped

1 tsp red pepper flakes

1/4 C green onions, chopped (for garnish)

1 C Storandt Farms Raspberry Jalapeno Jam

2 tsp soy sauce

1/4 tsp ground ginger

Combine jam, jalapeno, soy sauce, ginger, and pepper flakes in saucepan. Simmer for 5 minutes. Allow to cool and pour into a plastic bag, reserving 1/4 of the sauce for basting. Rinse the chicken wings and pat dry. Toss into the bag with sauce to coat. Grill or broil over medium heat for 40 minuts, turning regularly. Baste with reserve sauce just before removing from the grill or broiler.

Sunday - April 2, 2017 10:10 am

Cranberry Pork Roast

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1-1 1/2 lv boneless pork loin

1/2 C Storandt Farms Berry Cranberry Jam

1 tsp dried thyme

 

Put pork loin in the slow cooker. Mix the thyme with the jam and pour over the pork. Cook on low for 8-10 hours or on high for 4-6 hours

Wednesday - March 15, 2017 11:32 am

Cheesy Chicken Spaghetti Casserole

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4 cups cooked, chopped chicken (1 whole rotisserie chicken)

12 oz spaghetti, cooked and drained

2 cans Cream of Chicken soup (I used 98% fat free

( 1/4 cup chicken broth

16 oz sour cream (I used light)

1 stick of butter, melted

1/4 tsp cayenne pepper

1/4 cup dried parsley

1/2 tsp salt

1/4 tsp ground pepper

1 tsp Italian seasoning

1/2 cup Parmesan cheese

1 1/2 - 2 cups shredded sharp cheddar cheese

1 cup Italian breadcrumbs

 

Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.

Wednesday - March 15, 2017 11:22 am

Grilled Stuffed Flank Steak

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Ingredients

2 lb + Flank steak butterflied

2 garlic cloves, sliced

1 cup fresh baby spinach

5 – 6 slices provolone cheese

1 small red bell pepper, diced

1 small sweet onion, diced

2 tbs honey mustard

coarse ground black pepper

sea salt

olive oil

3 – 5 slices of bacon

Butchers twine

Instructions

Wash, dry and butterfly Flank Steak. Saute onions, red bell peppers, Crimini mushrooms, salt and pepper. Apply mustard to inside of Flank Steak. Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach. Roll Flank Steak up to make a log. Apply olive oil to surface. Salt and Pepper Place Bacon on top. Tie with Butchers twine. Roast at 350 F for approximately 1hr or until internal temp reaches 140 F

Wednesday - March 15, 2017 11:13 am

Pulled Pork Mac-n-Cheese with Garlic Crumbs

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Ingredients

2 cups Sweet Baby Ray’s Original BBQ Sauce

1 quart Pulled Pork

6 cups Mac-n-Cheese, prepared

1 cup Garlic Crumbs

¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce

¾ cup Panko Bread Crumbs

Pulled Pork:

4–6 lbs. Pork Butt, boneless

¾ cup Garlic, granulated

¼ cup pepper, black, ground

¼ cup salt, Kosher

Directions Using a cast iron pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.

Garlic Crumbs:

Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed.

Pulled Pork:

Place the pork into a  pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.

Monday - February 6, 2017 10:31 am

Crockpot Pierogies:

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Melt ½ stick of butter in crockpot (sprayed w/ lots of Pam). Add 1# Kielbasa cut into 2” pcs. Top with 2 bags frozen Pierogies (your choice of flavor). In large saucepan melt ½ stick butter add 1 large thinly sliced onion & six slices chopped bacon. Sauté until onions are golden and bacon is starting to brown. Add 1 pint of heavy cream and 1 Tbs Balsamic vinegar. Reduce heat and simmer 3-4 minutes stirring constantly. Top Pierogies with 4oz shredded cheese. Add 1 – 8oz ctn sour cream to onion mixture and stir until smooth. Pour over the Pierogies. Cook on high for 2 hrs and stir to blend. Cook on low 2-4 hours. After stirring add salt, pepper, & Thyme to taste.

Monday - February 6, 2017 10:25 am

Béchamel

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Ingredients:

1 quart heavy cream or whole milk

1 small sweet onion

1 tsp ground clove/ or whole (studded onion)

2 tsp ground nutmeg

Roux ( ½ cup butter & ½ cup flour.

Method:

Cook the roux in a med sauce pan. Until the mix smells nutty. Approx 5-6 minutes on med. Add the cream or milk and dry ingredients. Stir until thickened. Note: If the mix needs to be thinned out? Just add more Cream.

Monday - February 6, 2017 10:21 am

Court Bouillon Poached Chicken Roulade

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Cured Prosciutto/ Organic Chicken/ herb feta/béchamel

Yield: 5 persons

Ingredients:

5 chicken breasts (6-8oz)

3 cups feta cheese

¼ cup chopped fresh oregano (optional; dried)

½ Ib sliced prosciutto

1 bottle white wine (chardonnay)

4 cups water

1 lemon (sliced)

2 tbls whole peppercorns

Foil ( 5 sheets about ½ ft long)

Method: Boil water, wine, lemons & peppercorns. Meanwhile, pound out chicken until flat. Fill with small amount of prosciutto & feta. Roll up chicken breast lengthways and roll in foil. Twist ends and poke small holes all over the tube. Poach chicken for 20-25 min. internal temp should be 165.

Tuesday - December 20, 2016 1:00 pm

Ghostly 3-Cheese Pizza

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12 Rhodes yeast dinner rolls, thawed to room temperature or refrigerated pizza crust

½ cup pizza sauce

¾ cup grated provolone cheese

¾ cup grated mozzarella cheese

¾ cup grated white cheddar cheese

Deli pepperoni slices

Purple onion rings

Salami slices (I used sausage instead)

Olive slices

Green pepper

Heat oven to 350 degrees. Spray counter lightly with non-stick cooking spray. Combine rolls and shape them or refrigerated pizza dough into a large teardrop shape. On rounded end cut down sides 3 to 4 inches to form arms. Pull arms out and tuck pointed ends under. Place on a large sprayed baking sheet. Pull bottom of ghost to one side. Poke with a fork several times to prevent bubbles from forming. Bake 10 to 15 minutes. Remove from oven and cool slightly. Spread pizza sauce evenly over crust. Sprinkle evenly with any pizza toppings you like; evenly top with cheeses (use any cheeses you have on hand). Use red onion slices for eyes and green pepper for mouth; decorate face as desired. Bake an additional 10 to 15 minutes or until cheese is nicely melted. (Adapted from rhodes.com)

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Coulee Region Cooks Podcasts

  • 04-14-2017 by Mike Hayes
    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
    Created on 2017-04-15 10:56:28
  • 04-06-2017 by Mike Hayes
    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
    Created on 2017-04-07 15:53:58
  • 03-23-2017 by Mike Hayes
    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
  • 02-16-2017 by Mike Hayes
    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18