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.

Tuesday - November 10, 2015 12:00 am

Mandarin Beef

Written by
Rate this item
(0 votes)

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

Written by
Rate this item
(0 votes)

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

Written by
Rate this item
(0 votes)

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

Written by
Rate this item
(0 votes)

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

Carnitas

Written by
Rate this item
(0 votes)

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

cilantro

 

 

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

Written by
Rate this item
(0 votes)

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 (kraftrecipes.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

Friday - September 11, 2015 12:00 am

CRAB-PROSCIUTTO-BRIE MAC AND CHEESE

Written by
Rate this item
(0 votes)

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

Friday - September 11, 2015 12:00 am

Lemon Zucchini Muffins

Written by
Rate this item
(0 votes)

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.

Enjoy!!

Friday - September 4, 2015 12:00 am

Breakfast Butternut Squash Soup

Written by
Rate this item
(0 votes)

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

Written by
Rate this item
(0 votes)

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

Coulee Region Cooks Podcasts

  • 06-29-2017 by Mike Hayes
    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