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.

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; allrecipes.com [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

 

Tzatziki:

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; allrecipes.com [2015])

Tuesday - December 22, 2015 12:00 am

Twice Baked Chicken Pot Pie Potatoes with Crispy Bacon

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ingredients:

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

 

Directions:

 

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!

Tuesday - December 22, 2015 12:00 am

Cranberry Raisin & Shallot Demi Glace

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Yield: 1.5 cups Ingredients:

1.75 cups Cranberry raisins or dried (if dried, re-hydrate in warm water for 10 minutes)

2 Tbsp sugar

1 cup beef demi glace or reduced beef broth

1 cup slivered shallot

Pinch pepper & salt

 

Method:

Heat sugar, broth & raisins until the mixture begins to thicken. Approx 10 minutes. Using a stick blender or food processor, blend the ingredients until smooth and bring back to a simmer for 2 minutes. **** be very careful when blending hot liquids. Start on low and then turn to med high. **Always cover the blender with a thick towel in case it comes through the top. Heat us a saute pan and add ½ tbsp butter and slivered shallots. Cook on medium for 20 minutes, stirring frequently until softened. Add to sauce

Tuesday - December 22, 2015 12:00 am

Pork Tenderloin

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Ingredients:

12-16 oz pork tenderloins

Salt & pepper

2 cups apple juice

(desired fresh ingredients, thyme, rosemary, etc)

¼ Ib Herb butter (softened butter w/ 1 tbsp fresh thyme, ½ tbsp chopped garlic, S&P)

 

Method:

Heat herb butter in a large sauté until it starts to turn brown. Add the tenderloins and sear on each side for 1 minute each side. Immediately place in your refrigerator for 20 minutes. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on the bottom shelf of your oven. Bake 5 minutes (*per pound) Turn oven OFF and DO NOT OPEN the oven door for 40 minutes. Remove from oven and let rest 5-10 minutes. Slightly pink in the middle is a good thing. You want the internal temp to reach 145-150 degrees.

Tuesday - December 22, 2015 12:00 am

Cranberry Relish Recipe

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1 lb cranberries,

1 cup orange juice,

1tsp orange zest and a cinnamon stick.

Put everything in a pot and cook until the cranberries start popping (about 5-6 mins) or 8-10 minutes when frozen. To thicken, add 1 tbsp ground chia seed. Chill and serve. Add agave nectar and chopped apples as a great bonus !!

Tuesday - November 10, 2015 12:00 am

Fudgy Orange Cake

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1 package buttery yellow cake mix

1 (3-ounce) package orange Jell-O (not sugar free)

1 cup pulp free orange juice

1 teaspoon orange zest, optional

1 teaspoon orange extract

½ cup vegetable oil

4 eggs

1 cup semi-sweet mini chocolate morsels or regular morsels, chopped

 

Orange fudge frosting:

2 tablespoons chilled butter

1 cup semi-sweet chocolate chips

1 teaspoon orange extract

2 tablespoons COLD orange juice

 

Heat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix and Jell-O powder in large bowl. Add orange juice, extract, zest and vegetable oil. Mix with electric mixer until well-blended. Add eggs one at a time, mixing well after each addition. Beat 2 minutes on medium speed or 3 minutes by hand. Fold in chips by hand; pour into bundt pan. Bake 45 to 55 minutes until cake tester comes out clean. Cool on rack 20 to 25 minutes; loosen edges and middle of cake and tip onto cooling rack. Cool completely. Frosting: place butter in bottom of 2-cup microwavable bowl; add chips and microwave on High 1 minute. Stir; if not completely melted, microwave another 15 seconds. Stir until smooth. Stir in extract (will be pasty). Add orange juice one tablespoon at a time, stirring well after each. Pour over cooled cake, allowing to run down the sides. Instead of frosting, can dust cooled cake with confectioners’ sugar. (From Key Lime Pie Murder by Jo Anne fluke; Shared by Traci Lecheler)

Tuesday - November 10, 2015 12:00 am

Harvest Salsa Pie

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1 (15-ounce) package refrigerated piecrusts, divided

1 pound lean ground beef

½ cup chopped onion

1/3 cup diced green pepper

½ teaspoon salt, optional

¼ teaspoon black pepper

1½ cups salsa

1 cup frozen corn, thawed

½ cup sliced ripe olives

2 cups shredded Cheddar or Monterey Jack cheese

Pesto sauce, barbecue sauce, mustard, ketchup

 

Heat oven to 375 degrees. In large skillet cook ground beef, onion, green pepper, salt and pepper over medium heat until beef is no longer pink; drain well. Stir in salsa, corn, olives and cheese. Line an ungreased pan with one pie crust; fill with beef mixture. Roll out remaining crust on a lightly floured surface. Using mini metal cutters, cut out assorted shapes. Brush each with one of the condiments; place over beef mixture in pan. Bake 20 to 25 minutes, until filling is heated through and crust is golden brown. If shapes were baked separately, add to top of baked pie and serve. About 6 servings.

Tuesday - November 10, 2015 12:00 am

Pumpkin Black Bean Soup

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4 tablespoons olive or canola oil

½ cup chopped shallot or red onion

2 garlic cloves, minced

3 tablespoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground pepper

1 teaspoon cinnamon

1 teaspoon allspice

3 cans black beans, drained and rinsed

1 (14½-ounce) can diced tomatoes

4 cups vegetable broth

1 (16-ounce) can pumpkin puree

3 tablespoons balsamic vinegar Baked pumpkin seeds, for garnish (optional)

 

Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot; cook on low to medium heat until onion and garlic begin to brown. Using a food processor, puree beans and tomatoes with ½ the vegetable broth; add the pumpkin, pureed beans, tomatoes and remaining broth to pot. Simmer, uncovered, until thick, 40 to 45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds (HomeMadeSimple.com 10/23/2013)

Coulee Region Cooks Podcasts

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    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