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 - November 10, 2015 12:00 am

Bone-Crunching Meatballs

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1 can sliced water chestnuts, drained

1 egg, lightly beaten

3 tablespoons soy sauce

½ cup chopped green onion (green part only)

¼ cup dry bread crumbs

2 tablespoons minced fresh cilantro

1½ teaspoons grated lime peel

1½ teaspoons minced ginger root

1 clove garlic, minced

Salt and pepper to taste

1½ pounds lean ground turkey

2 tablespoons canola oil

Plum sauce

Heat oven to 350 degrees. In bowl combine all ingredients except water chestnuts and turkey. Add turkey and mix well. Shape about a 1-ounce portion around a water chestnut slice, rounding it into a ball. In large nonstick skillet, saute meatballs in oil in batches for 5 minutes or until browned. Place in a 9-x13-inch baking dish and bake 15 to 20 minutes or until meat is no longer pink. drain and serve with plum sauce. (From Taste of Home: Halloween Food & Fun, 2009)

Tuesday - November 10, 2015 12:00 am

Apple Puff Pancake

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Caramel Sauce:

1 cup apple cider

½ cup packed brown sugar

¼ cup heavy cream

2 Tbsp unsalted butter

1 tsp vanilla

pinch of salt



¾ cup white flour

¾ cup whole milk

5 eggs

4 Tbsp sugar, divided

1 tsp vanilla

½ tsp salt

½ tsp nutmeg



2 tsp cinnamon

5 Tbsp unsalted butter, cubed

3 tart flavored apples, peeled, cored and thinly sliced

powdered sugar

chopped toasted pecans


Preheat oven to 425 degrees. Make the sauce: Heat apple cider in a saucepan over medium high heat until reduced to ¼ cup (about 15 minutes). Add brown sugar, cream & 2 Tbsp butter and cook stirring until mixture reaches a boil and sugar dissolves (about 2-3 minutes). Remove the pan from the heat, stir in vanilla and a pinch of salt. Set aside. To make the pancake: Whisk together flour, milk, eggs, 2 Tbsp sugar, vanilla, ½ tsp salt & nutmeg (its OK if the batter still has lumps.) Combine remaining 2 Tbsp sugar and cinnamon. Melt 5 Tbsp butter in a 10-][nch cast iron skillet over medium heat. Add apples and cook until they begin to soften (2-3 minutes). Sprinkle apples with cinnamon mixture, stirring to coat well. Pour batter over apples making sure they are in a single layer. Bake 18-20 minutes or until pancake is puffed, golden brown around the edges and is set but still custardy in the center. Sprinkle with powdered sugar & toasted pecans and serve immediately with caramel sauce.

Tuesday - November 10, 2015 12:00 am

Cashew Chicken

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2 whole boneless chicken breasts, cut into ¼ inch thick x 1” pieces

1 egg white

1 tsp cornstarch

1 tsp low sodium soy sauce

dash of pepper

1 medium onion, cut into 8 pieces

1 large green pepper, cut into ¾ inch pieces

1-8 ½ oz can bamboo shoots, drained

1 Tbsp corn starch

1 Tbsp cold water

1 Tbsp low sodium soy sauce

1 Tbsp canola oil

1 cup salted/roasted cashews

¼ tsp salt

1 tsp finely chopped ginger root

1 Tbsp canola oil

1 Tbsp Hoisin sauce

2 tsp chili paste

¼ cup chicken broth

2 Tbsp chopped scallions


Cut chicken into 1 inch x ¼ inch thick pieces. Mix the next 4 ingredients (egg white- pepper) in a glass bowl, add chicken & toss to coat. Cover & let stand 20 minutes. Meanwhile, cut up green pepper and onion, drain bamboo shoots & mix together 1 Tbsp cornstarch, water & 1 Tbsp soy sauce in a small bowl. Heat wok or heavy frying pan until 1-2 drops of water skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & rotate to coat the bottom of the pan. Add chicken to pan & stir-fry until chicken turns white. Remove chicken from pan. Add onion pieces and ginger root to pan & stir-fry until ginger root is light brown. Stir in bamboo shoots. Add the other Tbsp of oil & rotate pan to coat bottom & sides. Add chicken and green pepper, hoisin sauce and chili paste and stir-fry 1 minute. Stir in chicken broth, heat to boiling, then stir in cornstarch mixture and cook until sauce thickens (about 20 seconds). Stir in cashews and scallions. Serve over rice.

Tuesday - November 10, 2015 12:00 am

Mandarin Beef

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1 pound boneless sirloin steak

1 Tbsp canola oil

2 tsp cornstarch

1 tsp salt

1 tsp low sodium soy sauce

½ tsp sugar

¼ tsp pepper

2 scallions, cut into 2 inch pieces

1 large green pepper, cut in 1/8 inch strips

1 Tbsp canola oil

1 tsp finely chopped ginger root

1 clove garlic, minced

¾ cup shredded carrot

1 tsp chili paste

1 Tbsp low sodium soy sauce


Cut beef across the grain into 1 inch x 1/8 inch thick pieces.

Toss beef with the next 6 ingredients (1 Tbsp oil – ¼ tsp pepper) in a glass bowl, cover & let stand for 30 minutes.

Heat wok or heavy frying pan until 1-2 drops of water bubble & skitter when sprinkled in the wok/pan. Add 1 Tbsp oil & tip pan so the oil covers the bottom of the pan. Add beef, ginger root and garlic & stir fry beef until its brown (about 3 minutes). Add green pepper, carrot and chili paste. Stir fry 1 minute. Stir in green onions and 1 Tbsp soy sauce stir 30 second. Serve over rice.

Tuesday - November 10, 2015 12:00 am

Jamaican Jerk Kebabs

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Jerk glaze ¼ cup olive oil 2 Tbsp lime juice 2 cloves garlic, minced 2 tsp dried oregano leaves 1 Tbsp grated lime peel 1 Tbsp finely diced onion 1 Tbsp brown sugar ½ tsp allspice ¼ tsp cinnamon ¼ tsp cayenne pepper Kebabs 1 pound boneless chicken breast cut into 1” pieces 8 oz light smoked sausage (turkey, pork or beef) 2-3 green peppers, cut into 1” pieces Preheat grill to medium high, brush rack with oil. Combine all ingredients for jerk glaze in a small bowl. Set aside half of glaze for serving. Thread chicken, sausage and pepper onto 8 skewers. Grill skewers, covered over direct heat until chicken is no longer pink (about 8 minutes). Turn skewers and brush with glaze every 2 minutes during grilling using half of the glaze. Just before serving brush skewers with reserved glaze.

Tuesday - November 10, 2015 12:00 am

Apple-Kale Salad

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1 Tbsp cider vinegar 1 Tbsp walnut or olive oil ½ tsp brown sugar ½ tsp black pepper ¼ tsp salt 6 cups kale leaves torn into bite size pieces 1 cup sliced apple, peel on ½ cup diced celery ¼ cup thinly sliced red onion 1 ounce crumbled goat cheese 2 Tbsp toasted chopped walnuts Combine first 5 ingredients, stirring until sugar dissolves. Add kale and toss to coat. Let stand 10 minutes. Spread kale onto a platter and top with apple slices, chopped celery, sliced red onion, crumbled goat cheese and toasted chopped walnuts.

Tuesday - November 10, 2015 12:00 am

Cuban Rice

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2 Tbsp olive oil 1 large clove garlic, minced ¼ cup chopped onion ¼ cup chopped green pepper ½ cup tomato sauce 2 Tbsp dry sherry 2 Tbsp chopped pimentos 1 small bay leaf 1 cup white rice 2 cups water ½ tsp salt 2 saffron threads crushed freshly ground black pepper to taste In a medium saucepan over low heat, heat the oil until fragrant; add onion, garlic and green pepper and cook until tender (5-6 minutes). Add tomato sauce, sherry, pimentos and bay leaf & cook on low 7-8 minutes. Raise the heat to high and add rice, water, salt & saffron. Cook rice uncovered, over medium high heat until all water is absorbed (10-15 minutes). Remove from heat, cover and let stand 5-10 minutes until rice is dry and fluffy.

Tuesday - November 10, 2015 12:00 am


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3 pounds pork shoulder or beef arm roast

7 strips orange zest

5 garlic cloves, sliced

1 large onion cut in 8ths

½ tsp crushed red pepper flakes

1 cinnamon stick

2 bay leaves

1 ½ tsp dried oregano leaves

1 tsp salt

¼ tsp ground cloves




Trim any thick fat from surface of the meat & cut into large chunks. Place in a crock pot. Add enough water to cover by 1 inch. Sprinkle orange zest, garlic slices, onion, red pepper flakes, cinnamon stick, bay leaves, oregano, salt & cloves over meat. Cover and simmer in crockpot on low for 8 hrs or until meat is tender. Remove bay leaves, cinnamon stick and orange peel




Transfer meat to a shallow baking dish, keeping meat in 1 layer. Add enough of the cooking liquid to cover meat halfway. Bake uncovered in a 350 degree oven for 20-30 minutes until meat is slightly crisped. Serve topped with chopped cilantro.


Tuesday - November 10, 2015 12:00 am

Layered Burrito Bake

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1 pound extra-lean ground beef

1 bell pepper, any color, chopped

1 large onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans diced tomatoes, undrained

2 cups thick & chunky salsa

1 teaspoon ground cumin

1 can regular or Mexican blend corn, drained

1 can black beans, drained and rinsed, optional

6 (8-inch), flour tortillas cut in half

1 (16-ounce) refried beans

2 cups shredded Mexican Four Cheese blend


Heat oven to 400 degrees. Brown meat with peppers, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes; remove from heat. Stir in corn and black beans. Spread a thin layer of tomato mixture on bottom of 13-x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with a layer of half the refried beans, ½ of the remaining tomato mixture and ½ the cheese. Repeat this layer with the remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 minutes or until heated through, uncovering for the last 5 minutes. Let stand 5 minutes before cutting to serve. 8 servings (

I added the black beans to the recipe, and rather than to try spreading the refried beans on the tortillas, I mixed them right into the sauce, so my layers were tortillas, meat/sauce/veggie mixture and cheese. apc

Friday - September 11, 2015 12:00 am


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10 thin slices prosciutto

2-1/2 cups heavy cream

5 cups cooked (al dente) ditalini pasta

sea salt freshly ground black pepper

6 oz Brie, cut into small cubes

1/3 cup grated Parmesan cheese

10 oz cooked crab meat

1/4 cup shaved Parmesan cheese

2 tbsp minced fresh chives

1) Preheat oven to 350 degrees 2) Arrange prosciutto slices on a baking sheet and bake in oven about 10 minutes until just crisp; remove from oven (don’t turn it off), cool 3 minutes, and chop coarsely; set aside 3) To large skillet over medium-high heat add cream and, stirring often, bring to a boil; lower heat to medium, add pasta, and, stirring often, cook about 5 minutes until cream thickens a bit 4) Season cream-pasta mix with salt and pepper to taste; stir in Brie and Parmesan cheese and cook 3 minutes until cheeses melt; stir in crab and cook 3 minutes until warmed through; remove from heat 5) Spoon macaroni mixture into a medium-sized casserole dish, scatter prosciutto and shaved Parmesan cheese over top, and bake in oven 3-5 minutes until cheese melts; remove from oven, sprinkle with chives, and serve to your very hungry and soon-to-be-happy diners Servings: 4

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Coulee Region Cooks Podcasts

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    Tan Pham of Cuisine Adventure Tours takes us on a tasty trip through Vietnam.
    Created on 2017-03-01 16:27:11
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    Created on 2017-02-21 16:34:18
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    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