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.

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.

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


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 22, 2015 12:00 am

Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

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4 russet potatoes

2 tablespoons olive oil

2 cups rotisserie chicken, chopped

1/2 cup celery, chopped

2 medium carrots, chopped

1/2 yellow onion, chopped

1 tablespoon fresh thyme

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup whole milk

1 1/2 cups mozzarella cheese, shredded

1/2 cup bacon, cooked, chopped

salt and pepper to taste




Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Take a fork and poke a couple of holes around each potato. Place the potatoes on the baking sheet. Drizzle tops with 1 tablespoon olive oil, s&p. Bake for about 50 minutes or until soften. Remove from oven to cool. Meanwhile, in a medium skillet preheated to medium-high heat, add the remaining olive oil, celery, carrots, onion, thyme, and s&p. Saute veggies until softened about 7 minutes. Turn the heat back to medium, add butter to skillet and melt. Sprinkle the flour over the veggies and stir to combine. Next, pour the milk over the veggies and continue to stir creating a thickened sauce about 2 to 3 minutes. Remove skillet from heat, stir in chicken, 1/2 cup mozzarella, & a dash of s&p. Once the potatoes have cooled, slice the tops open lengthwise and scoop out some of the potato. Pour some of the chicken pot pie mixture into the baked potato. Top the potatoes with 1/4 cup of the mozzarella. Place baking sheet back in the oven for five minutes or until the cheese has melted. Remove from oven, garnish with bacon, and serve immediately!

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.

Thursday - March 5, 2015 12:00 am

Chicken & Sausage Ragu

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  • 1-pound rigatoni
  • 1-pound Italian sausage cut in 1-inch chunks
  • 1-pound boneless, skinless chicken thighs
  • 1 cup diced onions
  • 1 Tbsp olive oil
  • 2 Tbsp minced fresh garlic
  • 2 Tbsp tomato paste
  • 1 tsp fennel seeds
  • ½ tsp red pepper flakes
  • ½ cup dry red wine
  • 1-14.5 oz can diced tomatoes
  • 1 cup low sodium chicken broth
  • 2 Tbsp balsamic vinegar
  • 1 dried bay leaf
  • 2 oz. mascarpone or cream cheese
  • parmesan cheese for garnish


Cook rigatoni according to package directions. Drain. Sauté sausage, chicken and onions in oil over medium high heat until browned (5-7 minutes). Add garlic, tomato paste, fennel seeds and pepper flakes. Cook until fragrant (2-3 minutes). Add wine, tomatoes, broth, vinegar and bay leaf. Bring mixture to a boil, reduce heat and simmer until sauce is reduced (about 5 minutes). Stir in mascarpone until melted. Spoon ragu over pasta and garnish with parmesan cheese.

Thursday - June 4, 2015 12:00 am

Sofrito Chicken with Peppers and Olives

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  • 12 oz boneless chicken thighs
  • 2 Tbsp olive oil
  • ¼ tsp salt and pepper
  • ½ cup diced onion
  • 2 Tbsp minced fresh garlic
  • 1 cup diced red and green peppers
  • ½ cup diced green olives
  • 2 Tbsp capers
  • ¼ cup tomato paste
  • 2 cups chicken broth
  • ¼ cup chopped cilantro

Slice chicken thighs into 1 inch wide strips. Heat 1 Tbsp oil in a large nonstick skillet over high heat. Reduce to medium high, add chicken, season with salt & pepper. Sauté chicken until browned. Transfer to plate. Cook onion in remaining Tbsp of oil in the same skillet over medium heat until softened (3-5 min). Add garlic and cook 1 minute. Stir in peppers, olives and capers. Saute mixture 1 minute then stir in chicken, tomato paste and broth. Simmer until mixture is reduced by half (about 5 minutes). Garnish with cilantro & serve over yellow rice with red beans.

Thursday - June 4, 2015 12:00 am

Thai Basil Chicken Stir Fry

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(Serves 4)

  • 2 Tbsp hoisin sauce
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp fish sauce
  • 1 Tbsp oil
  • 3 garlic cloves minced
  • ½ tsp hot pepper flakes (or to taste)
  • 1 ¼ pound skinless, boneless chicken breasts, cut into ¼ inch strips
  • 1 ½ cups sliced red pepper
  • 1 cup vertically sliced onion
  • ½ cup basil leaves coarsely chopped
  • 1 Tbsp fresh lime juice

Combine hoisin sauce, sugar, 1 Tbsp water and fish sauce stirring with a whisk until sugar dissolves. Heat a wok or large skillet over high heat. Add oil and swirl to coat pan. Add garlic and stir fry 30 seconds or until fragrant. Add chicken and hot pepper flakes and stir fry 4 minutes. Add sliced peppers and onions and stir-fry 2 minutes. Add hoisin mixture and bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and lime juice and serve immediately.

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