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.

Wednesday - February 10, 2016 12:00 am

Buffalo Chicken French Bread

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3 lbs boneless, skinless chicken breast (frozen is fine)

12 oz bottle Frank's Buffalo Sauce

3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix

4 Tbsp butter

8 oz shredded monterey jack cheese

crumbled blue cheese

loaf french bread

Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!

Friday - January 15, 2016 12:00 am

Lasagna Bolognese

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1 onion, diced

1 carrot, peeled diced fine

1 celery stalk, diced fine

1 tsp garlic

2 Tbsp olive oil

1 1/2 lbs ground chuck

4oz pancetta

1 cup red wine

1/2 cup heavy cream

1 cup whole milk

3 Tbsp tomato paste

3 cups beef broth

Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.



5 tsp butter

1/4 cup flour

4 cups whole milk

pinch nutmeg

8 pasta sheets

2 cups grated fresh Parmesan


Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat.  Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.


Friday - January 15, 2016 12:00 am

Spiced Coconut Pumpkin Soup

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1-2 Tbsp  vegetable oil (use olive, sunflower, coconut oil if you prefer)

1-2 Tbsp Red Curry Paste

1 medium onion, diced

2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces

4 cups chicken or vegetable broth

1 1/2 cups coconut milk

1 large red chili or green jalapeno, seeds removed, finely diced


Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they're translucent, about 8-10 minutes.  Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.

Friday - January 15, 2016 12:00 am

Black Bean and Sweet Potato Chili

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1 TBLS olive oil

1 large yellow onion, diced

2-4 cloves garlic, minced

1 tsp chipotle powder

2-3 tsp cumin powder

1/2-1 tsp smoked paprika

1-2 tsp oregano

1 14-15oz can diced tomatoes

2 cups vegetable or chicken broth (more as needed)

2 cups sweet potato, diced into bite size cubes

2 15-16oz cans black beans

salt to taste


Heat the tablespoon of oil in a large pot over medium heat. Add the chipotle, cumin, chili powder, and smoked paprika. Heat until the spices are fragrant, about 1 minute. Add the onion and saute for a few minutes, then add the sweet potato and garlic. Keep sauteing until the onions are translucent, about 8-10 minutes. Add the can of tomatoes and vegetable broth. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minuts, or until the sweet potatoes are tender. As it cooks, you can cintinue to add the remaining vegetable broth as needed depending on the texture chili you like. Season to taste with salt..  When the chili is finishd, allow it to sit for a little while so the flavors can marinate. It'll be better tomorrow.  T serve, top with grated cheese, fresh avocado slices and chives. Feel free to substitute other squash for the sweet potatoes. Add bacon, or chicken if you'd like too.

Serves 6


Wednesday - January 6, 2016 12:00 am

White Chocolate Macadamia Nut Cookies

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½ cup butter

¾ cup white sugar

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

8 ounces white chocolate, chopped

1 (6.5 ounce) jar macadamia nuts, chopped


Heat oven to 375 degrees. In medium bowl, cream together butter and sugar. Stir in egg and vanilla. Combine flour, baking soda and salt; stir into creamed mixture. Stir in white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until lightly browned. Cool on wire racks. When cool, store in an airtight container. (MaureenBurr; [2015])

Wednesday - January 6, 2016 12:00 am

Spinach Artichoke Squares

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1 sheet puff pastry, thawed

1 tablespoon olive oil

¼ to ½ cup minced onion

1 clove garlic, minced

2 cups coarsely chopped artichoke hearts

10 ounces frozen chopped spinach, thawed, well-drained (I always chop it smaller)

8 ounces cream cheese

8 ounces fresh Parmesan, finely shredded

Heat oven to 400 degrees. In a medium sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant, 1 minute. Add artichoke hearts and spinach. Stir in cream cheese. Roll out puff pastry a little to flatten it. Cut 2½-inch squares. Scoop 2 tablespoons filling in center of each square; fold in edges of puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake until golden brown, 15 to 17 minutes. (purewow)

Wednesday - January 6, 2016 12:00 am

Pretzel Turtles

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20 small mini pretzels

20 chocolate covered caramel candies

20 pecan halves

Heat oven to 300 degrees. Arrange pretzels in a single layer on parchment lined cookie sheet. Place one chocolate-covered caramel candy on each pretzel. Bake 4 minutes. While warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. (From: Cacki; [2015])

Wednesday - January 6, 2016 12:00 am

Spanikopita Meatballs with Tzatziki

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Meatballs: 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling

1 small onion, finely chopped

3 cloves garlic, chopped, divided

2 boxes frozen chopped spinach, thawed, drained well ( I chop it again)

  ¾ cup crumbled feta cheese (I used more, adding tomato basil feta)

1 pound ground chicken (I used ½ pound gyro meat, finely chopped)

4 eggs(I did not see how the meatball ingredients would bind with the listed ingredients, so I added the eggs.)

1 tablespoon grill seasoning such McCormick Montreal seasoning



1½ cups Greek style plain yogurt

1 clove garlic, minced

1/3 seedless cucumber, peeled and chopped

3 tablespoons fresh dill

½ lemon, juiced

1½ teaspoons cumin

1½ teaspoons, coriander

Salt, to taste

Heat oven to 400 degrees. In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until as dry as possible. Separate the spinach as you add it to garlic and onion. Add feta, chicken, if using (or gyro meat) and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1½-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices from chicken run clear. Tzatziki: Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks. I baked the meatballs the night before, then reheated them in phyllo cups. (Recipe courtesy of Rachael Ray)

Wednesday - January 6, 2016 12:00 am

Breakfast Enchiladas

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1 tablespoon vegetable oil (I use nonstick spray)

½pound sausage or 1 cup diced cooked ham

1 (16-ounce) package frozen hash brown potatoes

Minced onion to taste, optional

6 eggs, at room temperature, well-beaten

1 (4.5 ounce) can diced green chile peppers

1½ cups shredded Cheddar cheese, divided

1 (28-ounce) can green chile enchilada sauce (I drained them a little)

8 (10-inch) flour tortillas

Heat oven to 375 degrees. Break sausage apart as much as possible. In a large skillet well-coated with nonstick spray or 1 tablespoon oil, over medium high heat, brown sausage with hash browns, until sausage is no longer pink and potatoes are starting to crisp a bit. Stir in diced green chilies and beaten eggs. Cook over medium heat until ingredients are combined and egg is cooked; stir in ½ cup Cheddar cheese. Cook until cheese has melted, about 30 seconds. Coat bottom of a 9-x13-inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce; spoon a strip of egg mixture across tortilla, about 1/3 of the way up the tortilla. Roll each as tightly as possible and place in baking dish, seam side down. Top with remaining sauce and cheese; cover with tin foil (I sprayed it so the cheese would not stick). Bake, covered, approximately 20 minutes. Remove foil; bake another 10 minutes, or until lightly browned on top. Can be made in advance and reheated easily the next day. (Recipe by: MAMASPICE; [2015])

Tuesday - December 22, 2015 12:00 am

Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

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4 russet potatoes

2 tablespoons olive oil

2 cups rotisserie chicken, chopped

1/2 cup celery, chopped

2 medium carrots, chopped

1/2 yellow onion, chopped

1 tablespoon fresh thyme

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup whole milk

1 1/2 cups mozzarella cheese, shredded

1/2 cup bacon, cooked, chopped

salt and pepper to taste




Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Take a fork and poke a couple of holes around each potato. Place the potatoes on the baking sheet. Drizzle tops with 1 tablespoon olive oil, s&p. Bake for about 50 minutes or until soften. Remove from oven to cool. Meanwhile, in a medium skillet preheated to medium-high heat, add the remaining olive oil, celery, carrots, onion, thyme, and s&p. Saute veggies until softened about 7 minutes. Turn the heat back to medium, add butter to skillet and melt. Sprinkle the flour over the veggies and stir to combine. Next, pour the milk over the veggies and continue to stir creating a thickened sauce about 2 to 3 minutes. Remove skillet from heat, stir in chicken, 1/2 cup mozzarella, & a dash of s&p. Once the potatoes have cooled, slice the tops open lengthwise and scoop out some of the potato. Pour some of the chicken pot pie mixture into the baked potato. Top the potatoes with 1/4 cup of the mozzarella. Place baking sheet back in the oven for five minutes or until the cheese has melted. Remove from oven, garnish with bacon, and serve immediately!

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