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 - May 3, 2017 12:27 pm

Egg and Sausage Breakfast Cups

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6 eggs

2 cups milk

2 cups seasoned stuffing mix, such as Stovetop’s herb variety

1 cup freshly shredded cheddar cheese, divided

8-ounces breakfast sausage, cooked and finely chopped

½ teaspoon salt

1 tablespoon chopped parsley

Heat oven to 350 degrees. Spray muffin pans with cooking spray and set aside. In a large bowl, beat eggs and milk until well combined. Stir in salt, stuffing mix, sausage and half the cheese. Divide egg mixture into muffin cups; top with remaining cheese. Bake 25 minutes, test with toothpick. Allow muffins to cool slightly before removing from pan. Garnish with parsley, if desired, and serve hot. 18 muffins

Wednesday - May 3, 2017 12:23 pm

Giant Cakie

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1 cake mix, any flavor

1 stick butter

1 ½ cups chocolate chips

2 eggs

1 teaspoon vanilla

Heat oven to 350 degrees. Grease a pizza pan; set aside. With electric mixer, combine cake mix, eggs, butter and vanilla. At first, this looks like it will never be any kind of batter, but it will come together like cookie dough. Stir in chips by hand. Press dough in pan; bake 25 minutes.

Wednesday - May 3, 2017 12:18 pm

SPAM Breakfast Muffins

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1½ cups flour

2 ¼ ounces instant yeast

¼ cup + 2 tablespoons sugar

½ teaspoon salt

2/3 cup + 2 tablespoons milk

4 tablespoons butter, melted

4 large eggs, divided

12 ounces SPAM with bacon, minced and sautéed, divided

¼ cup sugar

½ teaspoon cinnamon

½ cup sugar free maple syrup

Do not heat oven – muffins start baking in cold oven. Place paper liners in muffin cups (I recommend spraying pan rather than using the liners – muffins were impossible to get out of them). In a large bowl combine flour, yeast, 2 tablespoons sugar, salt, 2/3 cup milk, butter and 1 egg, mixing well until all ingredients are thoroughly mixed. Add 8 ounces minced spam to batter, mixing well. Place a scant 2 tablespoons batter into each muffin cup. In a small bowl combine sugar and cinnamon, mixing fully; sprinkle about ½ teaspoon over each muffin. In a new bowl, whisk together remaining eggs and milk; add remaining spam. Add a scant 2 tablespoons egg mixture over each muffin. Drizzle with syrup before placing in cold oven; set oven to 350 degrees. Once oven heats to 350, continue to bake 15 minutes or until egg mixture sets (test with toothpick). Let cool in pan 5 minutes; serve warm. 24 muffins

Wednesday - April 26, 2017 10:46 am

Waffle Batter

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3 C flour

1 Tbsp baking powder

3 Tbsp sugar

1/4 tsp baking soda

1/2 tsp salt

1 C buttermilk

2 C whole milk

2 eggs

1 Tbsp melted unsalted butter

1 C egg whites whipped to stiff peaks

 

Sift dry ingredients together in a large mixing bowl. Mix the eggs and wet ingredients, reserve the butter. Fold together wet and dry ingredients. Fold in the egg whites and melted butter.

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!!

Wednesday - April 26, 2017 10:13 am

Grilled Vegetable Medley w/ Smoked Balsamic

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Marinade:

(1) Small Vidalia onion (rough chopped) –approx. ½ cup

(1 Tbsp Dijon Mustard

¼ cup smoked balsamic.

½ cup grape seed oil or canola

(1) Clove peeled fresh garlic

1 Tbsp honey or agave nectar

S&P

Method:

Mix all marinade ingredients *except oil* in a food processor. Blend until smooth. Slowly add the oil in a slow steady stream while blending to emulsify. Add S&P to taste In a large mixing bowl, add all the vegetables & toss in the marinade. Using an outdoor charcoal grill or gas grill. Line the grates with aluminum foil and poke small holes around the intended cooking surface. Heat the grill to high and add the vegetables. Cook approx. (3) minutes on each side or until the carrots are softened. Serve hot or chill in the fridge for 45 minutes. GARNISH: Light drizzle of smoked balsamic and/or a sprinkle of feta cheese

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 10:14 am

Company Party Cranberry Meatballs

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3lb prepared meatballs

2C Storandt Farms Berry Cranberry Jam

1/2 C chili sauce

1 C dried cranberries

 

Make your favorite meatballs, when cooked add them to the crockpot combine all the ingredients and heat on low for 3 hours.

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