Coulee Region Cooks (123)

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 - December 20, 2016 12:49 pm

GRILLED SALAD

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Dressing 3 ancho chili's washed, deseeded and chopped

1/2 cup grated onion

3 cloves grated garlic

1/4 cup rice vinegar

1/4 cup white vinegar

1/2 cup vegetable oil

Salt to taste

1/4 tsp cumin

2 tsp dark brown sugar Whisk together

Brush olive oil on 3 heads romaine split down the middle

3 red peppers

Grill the peppers and romaine until lightly charred Drizzle with dressing Top with fresh cheese (Feta, queso fresco etc.. And of course a pitcher of margaritas for the cook!

Tuesday - December 20, 2016 5:37 am

Refrigerator Dill Pickling

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Ingredients: *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.

Monday - July 18, 2016 11:04 am

Breakfast Bundt

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18 Rhodes Dinner Rolls, thawed to room temperature

3 eggs beaten

12 strips cooked bacon, chopped(can use ham, Canadian bacon, etc.)

3 tablespoons half & half

1 cup shredded, Cheddar-Monterey Jack cheese blend or cheese of choice

4 green onions, finely sliced or ¼ cup minced onion

Heat oven to 350 degrees. Spray bundt pan generously with non-stick spray. Cut rolls in quarters; set aside. Combine remaining ingredients in bowl; mix well. Add cut up rolls; toss to coat thoroughly. Arrange roll mixture evenly in bundt pan. Cover with plastic wrap; let rise until double in size. Remove wrap; bake 25 to 30 minutes.

Monday - July 18, 2016 11:02 am

Deviled Ham

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1 pound ham or bologna, cut in small dice

½ cup mayonnaise (start with less, add more as needed)

¼ cup prepared mustard, to taste

½ cup finely chopped onion

2 to 3 tablespoons pickle relish, drained as much as possible

1½ to 2 tablespoons Worcestershire sauce, optional

½ to 1 teaspoon mustard powder, to taste

Salt and pepper to taste

Combine all ingredients in food processor and blend until smooth. Use as a mini cream puff or sandwich filling or spread on crackers for a snack.

Monday - July 18, 2016 10:53 am

Avocado Pesto Stuffed Tomatoes

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30 cherry tomatoes (about 2 pints)

½ medium avocado, pitted, peeled, and cut up, more to taste

2 ounces cream cheese, softened

2 tablespoons homemade or purchased basil pesto

1 teaspoon lemon juice

Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. Cut a thin slice from bottoms of tomatoes if they won't stand upright. With a small spoon or small melon baller carefully hollow out tomatoes. Line a baking sheet with paper towels. Invert tomatoes on towels. Let stand 30 minutes to drain. Filling: In food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers:

Monday - July 18, 2016 10:50 am

Penne with Fresh Mushrooms

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1 Tbsp. olive oil

1 tsp. butter

¾ cup sliced leeks

¾ tsp. dried sage

6 cups coarsely chopped mixed fresh mushrooms (oyster, crimini, chanterelle, baby bellas)

¾ cup half and half

1 tsp. salt

½ tsp. black pepper

8 oz. uncooked penne

Shredded Parmesan cheese

Heat oil and butter in a large, heavy skillet over medium heat. Add leek to pan and cook 2 minutes until tender. Stir occasionally. Stir in sage and cook 30 seconds stirring occasionally. Add mushrooms and cook 8-10 minutes or until liquid evaporates, stirring occasionally. Add half & half, and cook until liquid is reduced to 6 Tbsp. (about 2 minutes). Stir in salt & pepper. Remove from heat and keep warm. Cook pasta according to package directions omitting salt & fat. Drain. Place in a large bowl. Add mushroom mixture to pasta. Toss gently to coat. Serve with a sprinkling of Parmesan cheese.

Monday - July 18, 2016 10:48 am

Lemon-Garlic Marinated Lamb Chops

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1 Tbsp. olive oil

2 Tbsp. fresh lemon juice

½ tsp. grated lemon zest

2 tsp. dried oregano

2 Tbsp. minced garlic (about 6 cloves)

½ tsp salt

¼ tsp black pepper

8- 4oz. lamb chops

In a small bowl stir together oil, lemon juice and zest, oregano, garlic, salt and pepper. Put lamb chops in a resealable plastic bag and pour marinade over them. Seal bag. Move the chops around in the bag so the marinade coats them well. Marinate for 20 minutes-1 hour at room temperature. Remove chops from marinade and discard marinade. Grill or broil chops for 4-5 minutes/side for medium rare or to your desired degree of doneness.

Monday - July 18, 2016 10:45 am

Barbeque Rubbed Pork Chops

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Rub

1 Tbsp. light brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. chili powder

¾ tsp. garlic powder

¾ tsp. cumin

¼ tsp. dry mustard

1/8 tsp. ground allspice

4-6 oz. pork chops

cooking spray

Combine 9 rub ingredients and rub over both sides of the pork chops. Grill on outdoor grill or cook indoors as follows: Heat a heavy skillet over medium high heat. Coat pan with cooking spray. Add pork and cook for 2 minutes on each side. Reduce heat to medium, and cook for approximately 5-6 minutes turning occasionally until done. Remove from pan and let stand 5 minutes.

Monday - July 18, 2016 10:42 am

Beef Tenderloins with Creole Spice Rub

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Rub: 1 tsp. dry mustard

1 tsp. garlic powder

1 tsp. ground sage

1 tsp. dried thyme

¾ tsp. salt

½ tsp. cumin

¼-1/2 tsp. ground red pepper

½ tsp. black pepper

4- 4oz tenderloin steaks (1 inch thick)

Cooking spray

Combine rub ingredients and mix well. Rub evenly over the steaks. Heat a large heavy skillet over medium-high heat then coat with cooking spray. Add steaks to pan and cook 4 minutes on each side or to desired degree of doneness. Remove from pan and let stand 5 minutes.

Monday - July 18, 2016 10:38 am

Yukon Gold Potato Salad with Bacon & Lemon Vinaigrette

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1 ¾ pounds of Yukon Gold Potatoes, scrubbed & cut in ½ inch pieces

2 Tbsp water

4 strips bacon, cut in ½ inch pieces

¼ cup minced red onion

2 Tbsp. cider vinegar or white wine vinegar

1 Tbsp. lemon juice

½ tsp. granulated sugar

¼ cup olive oil

3 Tbsp chives or green onion tops

Freshly ground black pepper

 

Place cubed potatoes in a single layer in a shallow microwave proof dish. Add water. Cover and heat on high for 4-5 minutes or until potatoes are tender. Stir ½ way through cooking. Don’t overcook or they will fall apart! Drain potatoes and let them cool for 10 minutes. Meanwhile, put bacon pieces in a cold medium sized skillet and cook over medium heat, turning occasionally until crisp. Transfer to a paper towel lined plate and set aside. Reserve 1-Tbsp. drippings. In a medium bowl combine red onion, vinegar, lemon juice, sugar and ½ tsp. salt. Next add olive oil, 2 Tbsp. chives, 1-Tbsp. reserved bacon drippings. Mix well. Add cooled potatoes and the chopped bacon. Mix well. Let salad sit for 20 minutes. Season to taste with salt & pepper. Sprinkle with remaining 1 Tbsp. chives. Serve warm or at room temperature.

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Coulee Region Cooks Podcasts

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    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
  • 02-16-2017 by Mike Hayes
    Tina Gilbertson from The Dairy Council shares some of her favorites.
    Created on 2017-02-21 16:34:18
  • 02-02-2017 by Mike Hayes
    Joe Foster from Signatures in Winona, shares tips and tastes.
    Created on 2017-02-06 16:47:48
  • 01-26-2017 by Mike Hayes
    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
    Created on 2017-01-27 16:16:09