Coulee Region Cooks (148)

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 - July 7, 2015 12:00 am

Feta and Olive Meatballs

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Ingredients:

 

½ cup crumbled feta cheese

½ cup pitted Kalamata olives, chopped

 2 eggs

1 teaspoon Italian seasoning (or basil and oregano)

Directions:

Heat broiler. In a large bowl, combine ground beef with parsley, onion, feta cheese, olives, eggs, and Italian seasoning. M½ cup cho2 tablespoons finely chopped red onion chopped fresh parsley make 16 meatballs; place 2 inches apart on a baking sheet. Broil about 3 inches from heat until browned on top. Turn; broil on other side. Can also be pan-fried. 1 pound ground beef or lamb

Tuesday - July 7, 2015 12:00 am

Porcupine Meatballs

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Ingredients:

1 pound ground beef

1 egg

½ cup chopped onion

2/3 cup uncooked rice

Salt and pepper to taste

2 cans tomato rice soup

Heat oven to 350 degrees. Combine beef, egg, onion, rice, salt and pepper; shape into meatballs. Brown meatballs in nonstick skillet; place in 9-x13-inch pan. Combine soup with 1 to 1½ soup can water. Bake 30 to 45 minutes. Cover pan for part of baking time if necessary.

Tuesday - July 7, 2015 12:00 am

Breakfast in a Meatball

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Ingredients:

1 to 2 pounds sausage

½ to ¾ cup hash browns

½ cup Cheddar cheese

small dice or grate Onion to taste, optional

1 to 2 eggs

¼ to ½ cup cracker crumbs

¼ cup milk - as needed

Directions:

Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.

Tuesday - July 7, 2015 12:00 am

Bacon Burger

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Ingredients:

2 pounds bacon burger (1½ pounds beef with ½ pound bacon - should grind twice)

1 egg

Onion to taste

½ cup cracker crumbs

1/4 cup milk - as needed

Cheddar cheese

Directions:

Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.

Monday - July 6, 2015 12:00 am

Pierogi

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Dough:

A.P. Flour - 3 C.

Salt- 1/4 tsp.

Baking Powder- 1 tsp

Whole Butter- 4 oz, chopped

Orange Juice- 2 tblsp

Cold Water- 1/2 C.

Mix flour and baking powder in food processor. -Add butter pieces, juice, and water -Add water to adjust if too dry -Form ball and need lightly -Roll Thinly and cut into rounds -Use empanada crimper to seal in filling.

 

Filling:

Potatos- 6 ea- peeled, steamed/boiled, mashed

Butter and cream mixture - 1/3 butter to 2 cups cream

Carr Valley Garlic Cheddar - 1.5 C grated

Garlic powder - 1.5 tsp

Fresh herbs - 2 tblsp minced

 

 Once tender mash the potatoes with the cream and butter - combine with all ingredients. - Fill dough with mixture.

Monday - July 6, 2015 12:00 am

Baked Beans

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4 C. Dried Baby Butter or pinto beans soaked overnight

Brown Sugar- 1 C.

Bacon - 1#sliced into 1" pieces

Onion- 2 ea.- Med. Dice

Cider Vinegar- 1 C.

Dark Molasses - 3/4 C.

Dried Red Pepper- 1 tsp

Blk. Pepper- 1 tsp

Maple Syrup- 1/2 C.

Dijon Mustard- 2 tsp.

Directions:

Rinse soaked beans and move to a pot. Cover with water and simmer until mostly soft -Drain beans while reserving 4 C. of liquid -Render bacon in brazing pan until nearly crispy. Add onion until soft. -Add cider, sugar,molasses, peppers, and salt to taste. -Combine - Add beans and reserved liquid. Cook uncovered in 350 oven for one hour or until nearly dry.

Monday - July 6, 2015 12:00 am

Chocolate Mint Puddin’

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Ingredients:

¼ cup corn starch

1/3 cup sugar (add less or more depending on how much sweetness you’d like)

¼ tsp salt

3 cups milk

6-12 fresh peppermint leaves

6 oz (about 1 cup) bittersweet chocolate chips

Directions:

In medium sized sauce pan, mix together corn starch, sugar and salt. Whisk in milk and peppermint leaves. Turn burner on to medium low heat. Whisk frequently until mixture starts to thicken, about 10 minutes. Remove peppermint leaves. Add chocolate chips and whisk until well mixed. Cook mixture on medium low while whisking until slightly thick, about 2-4 minutes. Pour mixture through strainer to remove any solids. Pour pudding into jars, bowls, etc. and refrigerated for 2 hours. Serve with whipped cream and a mint leaf on top!

Monday - July 6, 2015 12:00 am

Kale and Potato Tarragon Salad

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Adapted from From Asparagus to Zucchini

Serves 6 people

Ingredients:

2 lbs small yellow potatoes, scrubbed

7 Tbsp olive oil

1 yellow onion, medium

1 bunch kale, stems removed and leaves chopped into 1 inch pieces

1 clove garlic, minced

2 Tbsp vinegar (white, cider, white wine, or champagne)

2 Tbsp lemon juice

¼ to ½ tsp tarragon, dried

Salt and pepper to taste

Directions:

 Steam or boil potatoes until fork tender. Drain and cut into large bite sized pieces, place in large bowl , and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic and cook until tender, about 5 minutes (you can put a lid on the pan help wilt the kale). In a small bowl, combine vinegar, lemon juice, ¼ tsp dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper to make dressing. Add kale and dressing mixture to potatoes while everything is still hot so flavors meld. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.

Monday - July 6, 2015 12:00 am

Sesame Kale Salad

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Serves 4-6 people

Ingredients:

1 lb fresh kale (or chard, spinach, or other greens) 

2 Tbsp soy sauce/tamari

2 Tbsp toasted sesame oil

1 Tbsp sesame seeds

1 clove garlic, minced

2 tsp honey

1 Tbsp apple cider vinegar

Black pepper to taste

Directions:

Separate kale leaves from stems. Roughly chop stems and leaves. In a medium saucepan, steam or boil kale stems for a couple of minutes, then add leaves and stem until just tender (this will be a very short period of time). Drain kale and let cool enough so you can handle it. Squeeze water out of kale and place in serving bowl. Mix together remaining ingredients in a small bowl and add to the kale. Mix, chill and serve.

Wednesday - April 1, 2015 12:00 am

Huevos Rancheros

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serves 4

Ingredients:

  • 14 plum tomatoes, cored
  • 12 tbsp. canola oil
  • 3 cloves garlic, minced
  • 1⁄2 jalapeño, stemmed and minced
  • 1⁄2 medium yellow onion, chopped
  • 1 tbsp. fresh lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • 8 corn tortillas, (I used flour tortillas)
  • 8 eggs
  • Pickled jalapeño slices, for garnish

Instructions Heat a 12" cast-iron skillet over high heat. Add tomatoes; cook, turning, until skins blacken, 8–10 minutes. Peel tomatoes; purée in blender; strain; set aside. Heat 4 tbsp. oil in a 4-qt. pan over medium heat. Add garlic, jalapeños, and onions; cook until soft, 6–8 minutes. Add tomatoes; boil. Stir in lime juice; season with salt and pepper. Working in 4 batches, heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat; add 2 tortillas; cook, flipping once, until warmed, about 20 seconds. Transfer tortillas to 4 plates. Working in 2 batches, heat remaining oil in skillet over medium heat; cook eggs to desired doneness. Top each tortilla with a fried egg and tomato sauce. Garnish with pickled jalapeños.

Coulee Region Cooks Podcasts

  • 06-22-2017 by Mike Hayes
    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.
    Created on 2017-05-15 10:55:07
  • 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