Coulee Region Cooks (140)

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.

Monday - February 6, 2017 10:18 am

Cheesy Mini BLTs

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1 (8-ounce) can Pillsbury® Crescent dough sheets

½ cup Cheddar-Monterey Jack cheese blend, shredded

8 slices bacon, crisply cooked, crumbled (½ cup)

2 tablespoons chopped green onions, optional

1/3 cup mayonnaise or salad dressing

½ cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber

Monday - February 6, 2017 10:16 am

2-Ingredient Chocolate Braid

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2 cans crescent dough

1 cup Nutella spread

Heat oven to 350 degrees and line a baking sheet with parchment paper. Open 1 can of crescent dough and pinch perforated edges together to create one long rectangle. Cover with ½ cup of hazelnut spread with a 1 inch border from the edges. Slightly warm spread to help with covering. Roll dough into a log carefully and chill in freezer for 5-10 minutes. Repeat process with second can of dough. Once done cooling take the dough and split it down the middle, but keep one end un-split. With the chocolate side facing upward, braid the two pieces together until they form one braided log. Curve the two logs into a circle to create a wreath-looking braid. If desired brush with egg wash and then bake for 20-25 minutes.

Monday - February 6, 2017 10:11 am

Hearty Breakfast Bake

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Nonstick cooking spray OR Vegetable oil

12 Rhodes yeast dinner rolls, baked

1 pound mild Italian sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

8 ounces grated Pepper Jack cheese

8 ounces grated sharp cheddar cheese

1½ teaspoons Italian seasoning

12 large eggs

2 cups half and half

½ cup milk

Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

Monday - February 6, 2017 10:07 am

Pepper-Glazed Goat Cheese Gratin

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1 pound creamy fresh goat cheese, softened

6 tablespoons apricot preserves

4 Peppadew* peppers, finely chopped

1 pickled jalapeño, seeded and finely chopped

2 tablespoons minced cocktail onions

2 teaspoons Dijon mustard

1½ teaspoons dry sherry

Pita chips and toasted baguette slices, for serving

Heat oven to 400 degrees. Spread goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk preserves with Peppadews, jalapeño, onions, mustard and sherry. Spread mixture over goat cheese; bake on top rack of oven 5 minutes, until warm. Turn on broiler; broil about 2 minutes, until topping is bubbling and lightly browned on edges. Serve hot, with pita chips and toasted baguette slices. *Peppadew is copyrighted name.

Monday - February 6, 2017 10:02 am


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Yield: 2 quarts

2 cups diced yellow peppers

2 cups diced red or green peppers

1 cup chopped celery (sub cilantro stems for southwest flavors)

1 yellow onion (chopped)

10 serrano peppers (cleaned,seeded & diced)

2 large carrots diced

Step 1 Place ingredients into a large vessel with a lid. * add 1/2 cup table salt & enough water to cover mixture Cover and place in cooler for 2 DAYS

Step 2 Drain and rinse with cold water one time

Step 3 Add

1 Tbsp dry oregano flake

1 Tbsp dry basil

1 Tbsp red pepper flake

2 cloves chopped garlic

1 cup olive oil (NOTE: A half cup can be added to prevent stiffened oil during refrigeration)

1 cup white vinegar

1 cup chopped green olives with pimentos

Step 4 Mix thoroughly & place in cooler (covered) for two more days Enjoy over sandwiches, on crackers or even with a spoon!!!!

Monday - February 6, 2017 9:58 am

Refrigerator Dill Pickling

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*Optional Vegetable Selection :

2 large garden cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced

( green beans, shredded cabbage, sliced raw onion, etc)

16 sprigs fresh dill, divided or one (2ft) stalk, chopped

4 garlic cloves, smashed, divided

4 teaspoons black peppercorns, divided

1 Tbsp red pepper flakes, divided

For the Brine:

4 cups water

14 tablespoons white vinegar (approx. ¾ cup)

3 tablespoons kosher salt


Method: Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to a food processor. Pulse until rough chopped. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Add to the chopped mixture Heat the mixture on med-high in a large stock pot for roughly 20 minutes. Cool in the fridge for 1 hr Separate four pint-size canning jars Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids. (extra garlic optional) Refrigerate for at least 5 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Wednesday - January 18, 2017 10:34 am

Homemade Creamy Mushroom Soup

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3 Tbsp butter

1 small onion, quartered

1 pound mixed mushrooms, quartered

1 quart chicken stock

2 sprigs parsley

1 small bay leaf

1/8 tsp thyme

2 Tbsp corn starch mixed with 3 Tbsp water

Salt and black pepper to taste

1 cup low fat evaporated milk

1 cup sliced mixed mushrooms sautéed in 1 Tbsp butter

Heat 3 Tbsp butter in a soup pot over medium heat. Add onion and mushrooms and cook until soft and fragrant (about 5 minutes). Add stock, parsley, bay leaf and thyme and simmer until aromatic (about 20 minutes). Discard bay leaf, transfer mixture to a blender or food processor and puree. You may need to do this in batches. Return puree to pan and bring to a boil. Whisk corn starch mixture into soup and cook until thickened. Season to taste with salt and pepper. Just before serving stir in evaporated milk. To serve, ladle soup into bowls and top with 1-2 Tbsp sautéed mushrooms.

Wednesday - January 18, 2017 10:24 am

Cheesy Broccoli and Cauliflower Soup

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2 Tbsp butter

2 medium onions, chopped

1 tsp crushed caraway seeds

4 cups potatoes, cut into ½ inch chunks

6 cups chicken stock

1 bay leaf

3 cups bite size broccoli florets

3 cups bite size cauliflower florets

½ cup whole milk

1 cup sharp cheddar cheese, shredded

4 slices bacon, cooked until crisp and crumbled

Melt butter in a soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender (about 5 minutes. Add potatoes, stock and bay leaf. Simmer until potatoes are tender, about 30 minutes. Mash with a potato masher. Add broccoli and cauliflower and simmer until just tender; about 10 minutes. Add milk and cheddar cheese and stir until blended. Stir in crumbled bacon. Discard bay leaf and serve.

Wednesday - January 18, 2017 10:22 am

Mulligatawny Soup

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1 Tbsp oil, divided

½ pound boneless chicken breasts cut in bite size pieces

1 cup peeled and chopped apple

¾ cup chopped onion

½ cup chopped carrot

½ cup chopped celery

½ cup chopped green pepper

2 Tbsp flour

1 ½ tsp curry powder

½ tsp ground ginger

¼ tsp crushed red pepper

¼ tsp salt

1 quart chicken broth

1/3 cup mango chutney

¼ cup tomato paste

Heat 1 tsp oil in a soup pot over medium high heat. Add chicken and sauté 3 minutes. Remove from pan and set aside. Heat remaining 2 tsp oil in the pan. Add apple, onion, carrots, celery and green pepper and sauté 5 minutes stirring frequently. Stir in the flour, curry powder, ginger, crushed red pepper and salt and cook 1 minute stirring constantly. Slowly add broth stirring constantly to avoid flour clumping. Add chutney and tomato paste. Stir well and bring to a boil. Reduce heat and simmer 8 minutes. Return chicken to pan and cook 2 more minutes or until mixture is thoroughly heated through.

Wednesday - January 18, 2017 10:19 am

Turkey Mole Soup

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1 tsp olive oil

1 ¼ pounds ground turkey

1 cup chopped onion

1 cup chopped green pepper

1-2 Tbsp chili powder (to taste)

4 garlic cloves, minced

¼ cup bottled mole

1 quart chicken broth

½ cup raisins

½ tsp salt

½ tsp black pepper

1 can black beans, drained and rinsed

1-14.5 oz can diced tomatoes, undrained

1-4.5 oz can chopped chilies, undrained

3-6 inch corn tortillas, cut into ¼ inch strips

½ cup chopped cilantro

Heat oil in a soup pot over medium heat. Add turkey, cook 5 minutes or until browned. Stir to crumble. Add onion, green pepper, chili powder and garlic. Cook 5 minutes stirring frequently. Combine mole and chicken broth stirring with a whisk. Add broth mixture, raisins, salt, pepper, black beans, tomatoes and chilies. Stir well. Bring to a boil, cover, reduce heat and simmer 20 minutes. Meanwhile, preheat oven to 425 degrees. Place tortilla strips on a baking sheet and bake at 425 for 5 minutes or until golden brown. Spoon soup into bowls and top each bowl with tortilla strips and a Tablespoon of cilantro.

Coulee Region Cooks Podcasts

  • 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
  • 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