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.

Wednesday - April 1, 2015 12:00 am

Kahlua and Dark Chocolate Fudge

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  • 36 oz dark chocolate chips, Use your favorite, the good stuff, 3 bags
  • 1 can sweetened condensed milk,
  •  3/4 cup Kahlua
  • 1/3-1/2 cup raw pistachios



Lin 8 x 8 baking  pan with tin foil and lightly grease it.

In a medium sauce pan, on low heat, combine all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly into prepared pan. Let cool until set, remove foil and cut into small squares.

You can store this safely for a couple of weeks, but seriously, unless you live alone and never entertain, it won't last that long.

NOTE: You can use baking bars instead of chocolate chips as the content of fat and sugar is different and you will obtain a better result. The only downside is that they are more expensive since you will need 36oz's. Decide who you'll share these with, then decide.  ;) They DO taste that much better.        

Wednesday - April 1, 2015 12:00 am

Dark Chocolate Salted Caramel Oreo Pie

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  • 1 package (about 36) whole Oreos
  • 1 cup (16 tablespoons) butter, divided
  • ⅔ cup packed brown sugar
  • 1¼ cup heavy whipping cream, divided
  • 1 (12 oz) bag dark chocolate chips


  1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don't want the caramel to fully freeze.)
  3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
Makes: 8-12 servings.
I've used dark brown sugar in the past, and double stuff oreo's, cuz, well, they were there.
Store covered in the refrigerator and serve chilled.





Wednesday - April 1, 2015 12:00 am

Crab & Asparagus-Stuffed Tilapia

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  • Stuffing:
  • 2 Tbsp olive oil
  • 1/4 cup red pepper, finely diced
  • 1/4 cup yellow pepper, finely diced
  • 2 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 1/4 lb thin asparagus, trimmed & sliced into 1/4" pieces
  • 12 saltine crackers, crushed into crumbs
  • 1 Tbsp chives, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp Old Bay seasoning
  • 1 tsp salt 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 lb lump crab meat


  • 4 (4-5-oz) tilapia filets
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika


  • To prepare the stuffing, heat the oil in a medium-size sauté pan over medium heat. Add the red and yellow peppers, shallot, and the garlic. Sauté until the peppers begin to soften, about 5–8 minutes. Add the asparagus and cook for an additional 2–3 minutes. Remove the vegetables from the heat and set aside to cool. Place the mixture into a bowl and add the cracker crumbs, chives, basil, parsley, Old Bay, salt, black pepper, and mayonnaise, mixing well. Gently fold in the crab meat, being careful not to break it up too much. Set the stuffing aside.Preheat oven to 350°F. Place the tilapia filets flesh-side down on a work surface. Place 1/4 of the crab mixture onto the center of each filet.Pour the white wine, lemon juice, and olive oil into an 8" x 8" baking pan. Roll each fish filet around the stuffing and place them, seam-side down, into the baking pan.Sprinkle each filet with salt, pepper, and paprika, then cover the pan with foil and bake for 45 minutes. Serve the fish with the cooking liquid.  
Wednesday - April 1, 2015 12:00 am

Balsamic Fish Tacos

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  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 2 Tablespoons Zatarains Creole Seasoning
  • ¼ teaspoon Kosher salt
  • ½ head red cabbage, coarsely chopped
  • 3 green onions, diced
  • ½ cup Marzetti Simply Dressed Balsamic Salad Dressing
  • 1 large tomato, seeded and diced
  • 2 cups Basil Asiago cheese
  • 6 small tortillas, warmed 


In a large skillet, heat olive oil and butter over medium heat, until butter is melted. Toss Tilapia fillet pieces with Creole seasoning. Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt. While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes). Remove from heat. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Marzetti Simply Dressed Balsamic Salad Dressing, if desired.

Wednesday - April 1, 2015 12:00 am

Stuffed Cuban Pork Tenderloin

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  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons whole-grain Dijon mustard
  • 3 thin slices Swiss cheese, halved
  • 1/3 cup chopped bread-and-butter pickles
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray


Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices.  I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that's just me. Enjoy

Tuesday - June 9, 2015 12:00 am

Vegetable Whole Grain Skillet Lasagna Recipe

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(serves 4-6)


  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped sweet onion
  • ½ green pepper, sliced thin
  • 1 large clove garlic, chopped
  • ½ yellow squash/zucchini, sliced lengthwise and on an angle, then cut in half
  • 4 oz baby bella mushrooms, roughly chopped
  • 8 whole grain lasagna noodles, broken into 2-inch lengths
  • 14.5 ounce can diced tomatoes and juice
  • 1.5 cups favorite spaghetti sauce
  • 1.5 cup water
  • Handful baby spinach
  • 1-1.5 cups of reduced fat ricotta
  • Freshly grated Parmesan cheese, optional


1. Heat the oil in large nonstick skillet over medium heat. Add the onion and green pepper and cook until onion begins to brown, about 4-5 minutes. Stir in the garlic, zucchini and mushrooms and cook, stirring constantly for about 5 minutes. 2. Place the noodle pieces around the skillet and then cover with the diced tomatoes, tomato sauce, water and top with the baby spinach. Bring the juices to a boil, cover and turn the heat to low and allow to simmer, stirring occasionally, until the lasagna is tender, about 20 minutes. 4. Remove the skillet from the heat, place spoonfuls of ricotta on top, scatter Parmesan and allow to sit for a few minutes. Serve warm.

Thursday - March 12, 2015 12:00 am

Bayou Gumbo

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  • 3 tbsp. Pillsbury Best All-Purpose Flour
  • 3 tbsp. oil
  • 1/2 lb. smoked sausage, cut into 1/2 inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp. ground red pepper (cayenne)
  • 1/4 tsp. pepper
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 pkg. (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water


In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings

Thursday - March 5, 2015 12:00 am

Beef Fajitas

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  • 11/2 lbs. beef flank steak
  • 1 lg. onion, chopped (1 cup)
  • 1 med. green sweet pepper, cut into 1/2-inch pieces
  • 1 or 2 jalapeño peppers, chopped
  • 1 tbsp. snipped fresh cilantro
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. bottled minced garlic
  • 1/4 tsp. salt
  • 1 can stewed tomatoes (8 oz.)
  • 12 flour tortillas (7-onch.)
  • 2 tsp. lime juice (up to 3 tsp.) (optional)
  • Shredded colby and Monterey Jack cheese (optional)
  • Guacamole (optional)
  • Sour Cream (optional)
  • Salsa (optional)

1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes. 2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired. 4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.

Thursday - March 5, 2015 12:00 am

Three Sisters Stew

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  • 1 pound trimmed pork loin, cut into 1-inch cubes
  • 1 teaspoon ground cumin
  • Kosher salt, as needed
  • Black pepper, as needed
  • 2 tablespoons neutral oil, such as canola
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups turkey or chicken stock, preferably homemade or low-sodium
  • 1 medium yellow squash, diced
  • 1 (15-ounce) can pinto beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (14 1/2-ounce) can chopped tomatoes
  • 2 cups fresh or frozen corn kernels
  • 1 (4-ounce) can roasted green chilies (1/2 cup)
  • ½ bunch fresh cilantro, roughly chopped


Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside. Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes. Add beans, tomatoes, corn and chilies and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

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.

Page 10 of 11

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