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.

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

Rhubarb Crisp

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Topping:

  •  6 Tbsp unsalted butter, softened, cut in 6 pieces
  • 2/3 cup flour
  • ½ cup brown sugar
  • ½ cup regular oatmea
  • l 1 tsp cinnamon
  • ¼ tsp salt

Filling

  • 5-6 cups rhubarb
  • ¾ cups sugar
  • 3 Tbsp flour
  • 3 Tbsp orange juice
  • 1 tsp vanilla
  • 1 Tbsp finely chopped candied ginger

 Cooking spray Heat oven to 350 degrees. Make topping by combining butter, flour, brown sugar, oatmeal, cinnamon and salt in a bowl. Using a pastry blender or your fingers, blend ingredients until mixture resembles coarse crumbs. Set aside. Coat a 2-quart 7 x 11 inch baking dish with cooking spray. In a large bowl, Combine all filling ingredients and mix well. Pour into prepared baking pan. Sprinkle topping over rhubarb, lightly pat in place. Bake 45 minutes or until juices have bubbled around the edge. Cool for at least 30 minutes before serving to assure crisp sets up

Thursday - June 4, 2015 12:00 am

Meatball & Ziti Bake

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  • 6 oz uncooked whole wheat ziti
  • 1/3 cup panko
  • 2 Tbsp miced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • 12 oz – 90% lean ground beef
  • 1 large egg
  • 1 Tbsp olive oil
  • ¼ cup chopped fresh basil
  • ½ tsp crushed red pepper
  • 1-28 oz can crushed tomatoes
  • 2 oz shredded part skim mozzarella cheese (1/2 cup)

Preheat broiler to high. Cook pasta according to package directions omitting salt and fat. Drain in a colander over a bowl reserving ½ cup cooking liquid. Place panko, 1 Tbsp garlic, ¼ tsp salt, black pepper, ground beef and egg in a bowl. Mix to combine. Shape into 12-1 inch meatballs. Heat a large oven proof skillet over medium high heat. Add oil and swirl to coat. Add meatballs to pan and cook 5 minutes browning on all sides. Add remaining 1 Tbsp garlic and cook 30 seconds. Add ½ cup reserved cooking liquid, remaining ¼ tsp salt, 3 Tbsp chopped basil, crushed red pepper and tomatoes to pan. Stir, reduce heat to medium, cover and simmer 15 minutes. Stir pasta into the tomato mixture and spread evenly in skillet. Sprinkle cheese over top and broil until cheese melts (about 1 minute). Sprinkle with remaining chopped basil & serve.

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.

Thursday - June 4, 2015 12:00 am

Sautéed Asparagus and Mushrooms

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  • 1-pound fresh asparagus cut on the bias into 1 inch lengths
  • 8 oz fresh mushrooms, sliced
  • Cooking spray
  • 1 Tbsp butter
  • ½ tsp each of salt, coarsely ground black pepper and thyme

Spay a large skillet with cooking spray. Melt butter in skillet over medium heat. When pan is hot, add mushrooms and asparagus. Cook stirring occasionally until vegetables are tender (3-5 minutes). Season with salt, pepper and thyme.

Thursday - June 4, 2015 12:00 am

Asparagus Pesto

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  • 1-pound asparagus cut in 2-inch segments
  • 1 clove garlic, peeled, cut in ½
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¾ cup grated Parmesan cheese
  • ½ tsp black pepper
  • ½ tsp lemon juice (fresh preferred)

Place asparagus in a large frying pan, cover with water and bring to a boil. Reduce heat & simmer 5-8 minutes or until asparagus is tender but not mushy. Drain well, reserving ½ cup cooking liquid. Let asparagus cool slightly. Transfer asparagus to a food processor and add garlic, pine nuts and 2 Tbsp oil, Parmesan, pinch of salt, and a couple Tbsp of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container as needed. Gradually add remaining oil and if needed a bit more of the cooking liquid. Add lemon juice and salt/pepper. Pulse one last time and serve over pasta, chicken or fish. Mixture can be covered and refrigerated for up to a day. Makes 1 ½ cups or 4-6 servings.

Thursday - June 4, 2015 12:00 am

Fettuccine with Ham & Asparagus

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(Serves 4)

  • 1 ¼ pounds fresh asparagus
  • Salt/pepper to taste
  • 8 oz dry fettuccine
  • 2 Tbsp olive oil
  • 6 oz diced lean ham
  • 4 ripe plum tomatoes, peeled, seeded & diced
  • 2 tsp finely chopped garlic
  • ½ cup crumbled goat cheese
  • ¼ cup heavy cream (can use ½ and ½)
  • 4 Tbsp coarsely chopped fresh basil Grated Parmesan cheese

Slice asparagus on the bias into 1-inch lengths. Cook fettuccine according to package directions omitting salt and oil. Drain reserving ¼ cup of the cooking water. Heat olive oil in a large saucepan, add asparagus, ham, tomatoes & garlic. Cook stirring over medium heat for 3 minutes. Do not over cook! Add the drained fettuccine, crumbled goat cheese, cream, basil leaves, reserved pasta water, salt and pepper. Toss well over medium heat until blended. Serve immediately with grated Parmesan cheese.

Thursday - June 4, 2015 12:00 am

Pork with Peppers & Artichokes

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  • cooking spray
  • 4 boneless pork chops, cut into 1/2" strips
  • 1/4 tsp oregano
  • 1/8 tsp salt & pepper
  • 2 Cups pepper strips
  • 1 Cup chicken broth
  • 2 Tbsp tomato paste
  • 1/4 tsp thyme
  • 1-6.5oz marinated artichoke hearts drained, reserve 2 Tbsp of the marinade

Heat a large nonstick skillet coated with cooking spray over medium high heat. Sprinkle pork with oregano, salt & pepper and stir to coat pork with seasonings. Add pork to skillet and cook 1 minute on either side or until lightly browned. Remove pork from pan.

Add marinade to pan & heat until bubbling. Add pepper strips and cook for 2 minutes.

While peppers cook, combine broth, tomato paste and thyme. Stir with a wire whisk to combine.

Return pork to the pan and add broth mixture and artichokes. Cover pan, reduce heat & simmer 8 minutes or until thoroughly heated. Uncover pan, increase heat to medium high and cook about 2 more minutes until slightly thickened.

Serve over rice or pasta.

Page 11 of 11

Coulee Region Cooks Podcasts

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    Tan Pham takes us to Vietnam for some very tasty treats.
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    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
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  • 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