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.

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.

Wednesday - May 18, 2016 1:39 pm

Carrot Salad

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2 pounds medium carrots ,peeled

3/8 tsp salt, divided

1 ½ tsp grated lemon rind

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

Dash of ground red pepper

2 garlic cloves, minced

¼ cup olive oil

¼ tsp coarsely ground black pepper

2 Tbsp chopped chives

 

Cut carrots into a fine julienne (1/4 “ x 2 “). Place carrots in a bowl, refrigerate until ready to use. One hour before serving, sprinkle carrots with ¼ tsp salt. Combine rind, juice, Dijon mustard, red pepper and garlic in a small bowl. Stir with a whisk. Stir in remaining 1/8 tsp salt and pepper. Add half of vinaigrette to carrot mixture, toss to coat and sprinkle with chives.

Wednesday - May 18, 2016 1:34 pm

Brussels Sprout Salad with Warm Bacon Vinaigrette

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¼ cup red wine vinegar

1 Tbsp whole grain mustard

1 tsp sugar

salt/pepper

2 Tbsp minced onion

4 slices bacon cut into ½ inch pieces

1 ½ pounds Brussels sprouts trimmed, halved and sliced thin

1 ½ cups romaine lettuce cut into ¼ inch ribbons

2 Oz Parmesan shaved into thin strips using a vegetable peeler

¼ cup sliced almonds, toasted

 

Whisk vinegar, mustard, sugar and ¼ tsp salt together in a bowl. Add onions, cover tightly with plastic wrap and microwave until steaming (30-60 seconds). Stir to submerge onions and let cool to room temperature. Cook bacon in a medium skillet over medium heat, stirring frequently until bacon is crisp. Remove from heat and whisk in shallot mixture. Add Brussels sprouts and romaine and toss with 2 forks/tongs until dressing is evenly distributed and sprouts darken slightly (1-2 minutes). Transfer to a serving bowl. Add Parmesan and toasted almonds & toss to combine. Season with salt/pepper to taste. Serve immediately.

Wednesday - May 18, 2016 1:31 pm

Ground turkey with Peppers

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Cooking spray

1 cup chopped yellow onion

1 bell pepper (red or yellow preferred), chopped

2 cloves garlic, minced

salt/pepper

1 lb ground turkey, preferably ground turkey thighs

1 teaspoon chipotle powder or chili powder (or to taste)

2 Tbsp chopped cilantro

 

Spray a large skillet with cooking spray and heat over medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened. Add the garlic and cook 30 seconds more. Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder. Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro. Serve alone, or with steamed rice or noodles.

Coulee Region Cooks Podcasts

  • 06-29-2017 by Mike Hayes
    Alice P Clark with simple and tasty.
    Created on 2017-07-05 10:25:39
  • 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