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.

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 (kraftrecipes.com) 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 recipes.com)

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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Ingredients:

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

Directions:

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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Ingredients:

 

½ cup crumbled feta cheese

½ cup pitted Kalamata olives, chopped

 2 eggs

1 teaspoon Italian seasoning (or basil and oregano)

Directions:

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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Ingredients:

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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Ingredients:

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

Directions:

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.

Tuesday - July 7, 2015 12:00 am

Bacon Burger

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Ingredients:

2 pounds bacon burger (1½ pounds beef with ½ pound bacon - should grind twice)

1 egg

Onion to taste

½ cup cracker crumbs

1/4 cup milk - as needed

Cheddar cheese

Directions:

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.

Monday - July 6, 2015 12:00 am

Pierogi

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Dough:

A.P. Flour - 3 C.

Salt- 1/4 tsp.

Baking Powder- 1 tsp

Whole Butter- 4 oz, chopped

Orange Juice- 2 tblsp

Cold Water- 1/2 C.

Mix flour and baking powder in food processor. -Add butter pieces, juice, and water -Add water to adjust if too dry -Form ball and need lightly -Roll Thinly and cut into rounds -Use empanada crimper to seal in filling.

 

Filling:

Potatos- 6 ea- peeled, steamed/boiled, mashed

Butter and cream mixture - 1/3 butter to 2 cups cream

Carr Valley Garlic Cheddar - 1.5 C grated

Garlic powder - 1.5 tsp

Fresh herbs - 2 tblsp minced

 

 Once tender mash the potatoes with the cream and butter - combine with all ingredients. - Fill dough with mixture.

Monday - July 6, 2015 12:00 am

Baked Beans

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4 C. Dried Baby Butter or pinto beans soaked overnight

Brown Sugar- 1 C.

Bacon - 1#sliced into 1" pieces

Onion- 2 ea.- Med. Dice

Cider Vinegar- 1 C.

Dark Molasses - 3/4 C.

Dried Red Pepper- 1 tsp

Blk. Pepper- 1 tsp

Maple Syrup- 1/2 C.

Dijon Mustard- 2 tsp.

Directions:

Rinse soaked beans and move to a pot. Cover with water and simmer until mostly soft -Drain beans while reserving 4 C. of liquid -Render bacon in brazing pan until nearly crispy. Add onion until soft. -Add cider, sugar,molasses, peppers, and salt to taste. -Combine - Add beans and reserved liquid. Cook uncovered in 350 oven for one hour or until nearly dry.

Monday - July 6, 2015 12:00 am

Chocolate Mint Puddin’

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Ingredients:

¼ cup corn starch

1/3 cup sugar (add less or more depending on how much sweetness you’d like)

¼ tsp salt

3 cups milk

6-12 fresh peppermint leaves

6 oz (about 1 cup) bittersweet chocolate chips

Directions:

In medium sized sauce pan, mix together corn starch, sugar and salt. Whisk in milk and peppermint leaves. Turn burner on to medium low heat. Whisk frequently until mixture starts to thicken, about 10 minutes. Remove peppermint leaves. Add chocolate chips and whisk until well mixed. Cook mixture on medium low while whisking until slightly thick, about 2-4 minutes. Pour mixture through strainer to remove any solids. Pour pudding into jars, bowls, etc. and refrigerated for 2 hours. Serve with whipped cream and a mint leaf on top!

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    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
    Created on 2017-01-27 16:16:09