Coulee Region Cooks (127)

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.

Friday - September 11, 2015 12:00 am

Lemon Zucchini Muffins

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1-3/4 C flour

1/2 cup sugar

1 TBSP baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup shredded zucchini

2 large eggs

1/2 cup salted butter, melted

1/2 cup buttermilk

1 tsp lemon extract

Lemon Glaze (recipe follows)


Preheat oven to 400, Grease 2 mini muffin pans. In a large bowl, combine flour, sugar, lemon zest, baking powder, soda, salt.

In a medium bowl, combine eggs, melted butter, buttermilk, lemon extract, and zucchini stirring until well-blended. Add flour mixture, stirring until just incorporated. (Over mixing will make the muffins tough) Drop batter into muffin wells.  Bake 7-8 minutes until golden.  Dip top of muffins in lemon glaze, colling on a wire rack.  For the lemon glaze, combine 1 cup confectioners' sugar and 2 TBSP of fresh lemon juice.


Friday - September 4, 2015 12:00 am

Breakfast Butternut Squash Soup

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1-2 Butternut squash, depending on size

Heavy cream in a ratio of squash:cream of 2-1/2:1

1/2 tsp each: cinnamon, ginger, curry, cloves, nutmeg

1/2 cup brown sugar

Kosher salt to taste

Bacon and croutons to garnish


Bake squash in 400* oven for 50-60 minutes, until soft.  Trim rind away and place meat in soup kettle with cream in desired ratio.  Add spices and sugar and blend with hand blender.  Cook gently until hot.

Spoon into bowls and top with cooked bacon and croutons.

Serve, enjoy.


Friday - September 4, 2015 12:00 am

Strawberry Angel Food Dessert

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1 (10-inch) angel food cake

2 (8-ounce) packages Neufchatel cheese, softened

1 cup white sugar

1 (8-ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

1 (18-ounce) jar strawberry glaze

Crumble cake in a 9-x13-inch dish. Beat cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash cake down with your hands; spread cream cheese mixture over cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. 18 servings: 261 calories; 11g fat; 27mg chol; 36.3g carbs; 1g fiber; 3.2g protein I used ½ cup sugar and about 13 ounces glaze. apc

Friday - September 4, 2015 12:00 am

Zucchini Feta Pie

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2 medium zucchini, shredded (4 cups)

½ teaspoon salt

2 tablespoons fine unseasoned dry bread crumbs

1 tablespoon olive oil

1½ cups chopped onion

2 medium garlic cloves, minced

4 eggs

1 cup low-fat cottage cheese

1 cup crumbled feta cheese

½ cup chopped green onions

½ cup chopped fresh mint

¼ teaspoon pepper

Place zucchini in colander set over bowl; toss with salt. Let stand 30 minutes. Rinse zucchini briefly under cold water. Place in clean kitchen towel or paper towels; squeeze out excess moisture. Meanwhile, heat oven to 375°F. Spray 9-inch deep-dish glass or ceramic pie pan with cooking spray. Sprinkle with bread crumbs, tilting pan to coat. Heat oil in large nonstick skillet over medium-high heat until hot. Cook onion 2 to 4 minutes or until softened, stirring frequently. Add zucchini and garlic; cook 4 to 5 minutes or until zucchini is tender, stirring frequently. Whisk eggs in large bowl until blended. Whisk in cottage cheese until blended. Stir in zucchini mixture and all remaining ingredients; pour into pie pan. Bake 45 to 50 minutes or until top is lightly browned and firm to the touch. Let stand 5 minutes before slicing. 4 servings This was okay, but in the future I will use spinach and omit the mint. apc

Friday - September 4, 2015 12:00 am

Layered Lasagna Soup

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1 tablespoon oil
4 cloves garlic, minced
2 (14½-ounce) cans fat-free reduced-sodium chicken broth
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes, undrained
3 cups mini lasagna or wide egg noodles, uncooked
3 tablespoons chopped fresh basil, divided
¾ cup ricotta cheese
1¼ cups shredded Italian five cheese blend, divided
3 tablespoons grated Parmesan cheese, divide

 Heat oil in large saucepan on medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to a boil over medium-high heat. Add noodles; simmer over medium heat 10 minutes or until tender. Stir in 2 tablespoons basil. Mix ricotta, ½ cup shredded cheese, 2 tablespoons Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan. Top each serving of soup with 2 tablespoons of the ricotta mixture. Sprinkle with shredded cheese mixture. 8 servings: 210 calories ( I always use nonstick spray in place of butter or oil for frying/sauteeing. I added 1 pound lean ground beef, browned with chopped onion to taste to the recipe. Since the pasta cooked in the soup, the soup became very thick. I added more chicken bouillon and a can of crushed tomatoes (you could use tomato sauce or tomato juice to thin it as well) until it reached the consistency I wanted. I also always add oregano as well as basil to things like lasagna and spaghetti. If you think it needs more of those flavors, add in small amounts until it reaches the intensity you want. Italian seasoning is essentially basil and oregano, so you could use that as well. apc

Friday - September 4, 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

 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 (kraft

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



Tuesday - July 7, 2015 12:00 am

Piña Colada Trifle

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2 cups milk

1 (8-ounce) container frozen whipped topping, thawed

1 (9-inch) round angel food cake, cut into 1-inch cubes

1 (20-ounce) can pineapple tidbits, drained

1 cup toasted coconut*

8 maraschino cherries


In a medium bowl, combine milk and pudding mix. Using a wire whisk, beat 30 seconds then let stand 2 minutes, or until thickened. Fold in whipped topping. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple and coconut. Repeat layers; top with cherries. Cover and chill 1 hour.

*Toasted shredded coconut: Heat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake 3 to 5 minutes, or until golden. Watch carefully so it won't burn.

Tuesday - July 7, 2015 12:00 am

Feta and Olive Meatballs

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½ cup crumbled feta cheese

½ cup pitted Kalamata olives, chopped

 2 eggs

1 teaspoon Italian seasoning (or basil and oregano)


Heat broiler. In a large bowl, combine ground beef with parsley, onion, feta cheese, olives, eggs, and Italian seasoning. M½ cup cho2 tablespoons finely chopped red onion chopped fresh parsley make 16 meatballs; place 2 inches apart on a baking sheet. Broil about 3 inches from heat until browned on top. Turn; broil on other side. Can also be pan-fried. 1 pound ground beef or lamb

Tuesday - July 7, 2015 12:00 am

Porcupine Meatballs

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1 pound ground beef

1 egg

½ cup chopped onion

2/3 cup uncooked rice

Salt and pepper to taste

2 cans tomato rice soup

Heat oven to 350 degrees. Combine beef, egg, onion, rice, salt and pepper; shape into meatballs. Brown meatballs in nonstick skillet; place in 9-x13-inch pan. Combine soup with 1 to 1½ soup can water. Bake 30 to 45 minutes. Cover pan for part of baking time if necessary.

Tuesday - July 7, 2015 12:00 am

Breakfast in a Meatball

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1 to 2 pounds sausage

½ to ¾ cup hash browns

½ cup Cheddar cheese

small dice or grate Onion to taste, optional

1 to 2 eggs

¼ to ½ cup cracker crumbs

¼ cup milk - as needed


Heat oven to 350 degrees. Combine all ingredients except milk; mix well. If mixture seems a little loose, add more crumbs; if dry, add milk, a tablespoon at a time, until mixture reaches desired consistency. Shape into 1-inch meatballs. Place on a sprayed broiler pan and bake 25 to 30 minutes. Can also be pan-fried (don’t crowd meatballs in pan, for better cooking) over medium to medium-low heat, for 20 to 25 minutes. Shake pan frequently to cook on all sides.

Coulee Region Cooks Podcasts

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    New Head Chef at Twisted Moose Tim Fuhrman shares favorite recipes, and a few tricks.
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    Jim Bressi Brought news from the Kwik Trip Dairy, Switzerland and a few fondue recipes too
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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
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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
  • 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