Wednesday - June 21, 2017 5:47 am

Barbecue Spice Rub for Chicken

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3 Tbsp packed brown sugar

1 Tbsp paprika

1 Tbsp chili powder

2 tsp finely minced garlic

¾ tsp salt

¾ tsp black pepper

¼ tsp cayenne pepper

Combine all ingredients in a bowl. Place rub on a plate. Pat chicken pieces dry and press into rub on all sides. Grill!

Wednesday - June 21, 2017 5:44 am

Tex-Mex Rice

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1 – 14.5 oz can diced tomatoes

1 ½ cup long grain white rice

¼ cup canola oil

½ cup red onion, chopped fine

1 cup chopped peppers (red/green mix)

¼ tsp red pepper flakes

1 tsp ground cumin

1 tsp dried oregano

1 ½ cups chicken broth

Process tomatoes in a food processor until smooth; set aside. Place rice in a fine mesh sieve and rinse under running water until water runs clear (about 1 minute). Drain rice well. Heat oil in large saucepan over medium high heat. Add onions, peppers and red pepper flakes. Cook until onions are softened (about 5 minutes). Reserve ¼ cup pepper mixture. Stir in rice, cumin and oregano and cook stirring frequently until rice is golden (4-5 minutes). Add broth, processed tomatoes and ½ tsp salt and bring to a boil. Cover, reduce heat to low and simmer until all liquid is absorbed and rice is tender (about 20-25 minutes). Remove from heat and stir in reserved pepper mixture. Cover and let stand 10 minutes. Fluff with fork & serve.

Wednesday - June 21, 2017 5:42 am

Tex-Mex Steak Rub

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½ tsp chili powder

1-1/2 tsp cumin

1 ½ tsp finely minced garlic

¾ tsp salt

1 ½ tsp oregano

1/8 tsp cayenne

2 – 8 oz steaks

 

To make the rub: Combine all ingredients & mix well. When you are ready to grill rub spice mixture onto 1 side of the steaks. Cook unrubbed side first (2-3 minutes /side for medium rare when cooked on a medium high heat.) Slice steaks into ¼ inch slices & serve.

Serves 4

Monday - June 5, 2017 10:34 am

Quick Chicken Gumbo

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2 carrots

1 large onion

1 chopped green pepper

¼ chopped red pepper

2 stalks celery

2 qts chicken stock

Cajun seasoning

1 28 oz can of tomatoes

2 Tbs Tabasco

1 pkg okra

1 cup rice

3 cups cooked chicken

 

Brown in oil or butter 2 carrots, large onion, 1 chopped green pepper, ¼ chopped red pepper & 2 stalks celery. Add 2 qts chicken stock bring to a boil then simmer. Add garlic, thyme, Louisiana Cajun seasoning, 1 28 oz can of tomatoes, & 2 Tbs Tabasco. Add 1 pkg okra & 1 cup rice and simmer until rice is done. Add 3 cups cooked chicken and warm through.

Monday - June 5, 2017 10:22 am

Hawaiian Salsa:

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¾ cup roasted red pepper chopped fine

½ cup chopped red onion

½ cup chopped green pepper

1 cup chopped tomato

¾ cup chopped jalapeno

fresh chopped cilantro to taste

salt, pepper, chili powder, cumin

little bit of garlic,

3 tsp honey

1 cup chopped pineapple

 

In a bowl mix ¾ cup roasted red pepper chopped fine, ½ cup chopped red onion, ½ cup chopped green pepper, 1 cup chopped tomato, ¾ cup chopped jalapeno, fresh chopped cilantro to taste, salt, pepper, chili powder, cumin, little bit of garlic, and 3 tsp honey. Then add 1 cup chopped pineapple.

Thursday - May 25, 2017 5:50 am

Chicken Dry Rub

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1/4 cup brown sugar 1/4 cup paprika 2 TBSP black pepper 2 tsp rosemary powder 3/4 cup white sugar 1/4 cup garlic powder 2 TBSP onion powder.  Mix together, rub your chicken, cook.

 

Thursday - May 25, 2017 5:42 am

Honey BBQ Wing Sauce

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2 TBSP butter

1/2 cup minced onion

1 tsp chopped garlic

1/2 cup honey

8 oz BBQ sauce

1/2 cup brown sugar

2 oz Jack Daniels

3-6 oz wing sauce

1/8 tsp pepper

1 TBSP Dijon mustard

 

Melt the butter and saute the onion and garlic. Add all the other ingredients. When making wings it's important to not overcook them. Do about 13 wings at a time at 350 in a deep fryer and cook about 8 minutes. Pat off wings with paper towel and drench with sauce. Remove from sauce and put on a separate plate. Serve with Blue Cheese dressing. I love Jimmy's chunky.

Tuesday - May 16, 2017 12:59 pm

Bacon, Cheddar, Chicken and Rice Bake

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Ingredients

4 tablespoons butter

1 medium onion , chopped (about 1 cup)

4 garlic cloves, chopped

1 teaspoon seasoning salt

1 teaspoon Kosher salt

½ teaspoon black pepper

4 tablespoons all-purpose flour

3½ cups chicken stock

3½ cups milk

1½ cups uncooked long-grain rice

3 cups cooked chicken , cubed(I use Rotisserie)

1½ cups cheddar cheese , shredded

½ cup cooked crumbled bacon

Directions

Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

Wednesday - April 26, 2017 10:35 am

Smokehouse Chili

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5lb cubed pork shoulder

2 C dried red beans cooked until semi soft, about 45 minutes

2 lg. cans of tomato sauce, use the good stuff, + 2 cans water

2 TBSP oil

1 lrg onion

3 jalapenos

1/4 C smoked paprika

1/4 C mild chili powder

1/4 C Cajun spice

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp black pepper

1 Tbsp salt

1 C chili negro

8oz Mexican dried chili pods, seeds removed, boiled till soft, then puree till smooth

In a large stock pot heat oil until it starts to smoke. Season cube pork with salt and pepper, add to the oil and brown. Add the onions, jalapenos and spices. Coat pork with dry spices and simmer. Add tomato sauce and water. Bring to a boil and add the chili puree. Simmer for one hour, then add the almost cooked beans and simmer for an additional hour until the pork is tender and the beans are soft. Serve

Wednesday - April 26, 2017 10:19 am

Citrus Sirloin Medallions

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Yield: 4-6 servings

1 ½ - 2 Ibs Sirloin Roast

Marinade: ½ cup Persian Lime Oil -

¼ cup Blood Orange Oil

2 Tbsp Dark Soy Sauce

3 cloves chopped garlic

½ yellow onion (sliced)

½ Tbsp course ground pepper

(1) Orange- sliced into wheels

Method:

Break down sirloin into 2-3 roasts -*cut along connective tissue areas

In a large mixing bowl, coat the roasts with the marinade, cover with plastic *Press the plastic directly on the marinated roasts. *Marinate in the fridge for 4hrs. * No less then (3) Hrs

Dry Rub Ingredients:

1 Tbsp fine onion powder

1 Tbsp fine garlic powder

2 Tbsp chili powder

½ Tbsp cinnamon

½ Tbsp dried chili flake

½ tbsp. course ground pepper

1 Tbsp kosher salt

1 Tbsp smoked paprika or regular

2 Tbsp Italian Herb Oil -

1 Tbsp Butter *(for searing)

Method: Remove the marinated roasts. *Reserve ½ cup of the marinade. Pat roasts dry with a paper towel. Coat with herb oil and then with the dry rub. Pre-heat your oven to 400 degrees (*non-convection) in an oven safe sauté pan, heat the pan to high on your range top stove. Add butter until browned. Carefully place the roasts in the pan. Sear on all sides (*approx. 2 minutes on each side or until browned) Pour the reserved marinade over the roasts and place the entire pan in the oven. Roast for approx 10-15 minutes or until desired temperature 145 degrees – medium rare / 160 medium. Remove roasts, rest for (5) minutes and slice to desired sizes. Enjoy!!

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Coulee Region Cooks Podcasts

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    Tan Pham takes us to Vietnam for some very tasty treats.
    Created on 2017-06-23 10:42:55
  • 05-18-2017 by Mike Hayes
    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
    Created on 2017-05-23 10:53:39
  • 05-11-2017 by Mike Hayes
    Joe Foster shares tips and some great recipes from his desk at Signatures in Winona.
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  • 04-27-2017 by Mike Hayes
    Alice P Clark shares some fun, easy, tasty treats.
    Created on 2017-05-03 10:45:26
  • 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