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.
Adapted from From Asparagus to Zucchini
Serves 6 people
2 lbs small yellow potatoes, scrubbed
7 Tbsp olive oil
1 yellow onion, medium
1 bunch kale, stems removed and leaves chopped into 1 inch pieces
1 clove garlic, minced
2 Tbsp vinegar (white, cider, white wine, or champagne)
2 Tbsp lemon juice
¼ to ½ tsp tarragon, dried
Salt and pepper to taste
Steam or boil potatoes until fork tender. Drain and cut into large bite sized pieces, place in large bowl , and cover to keep warm. Meanwhile, heat 1 Tbsp olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic and cook until tender, about 5 minutes (you can put a lid on the pan help wilt the kale). In a small bowl, combine vinegar, lemon juice, ¼ tsp dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper to make dressing. Add kale and dressing mixture to potatoes while everything is still hot so flavors meld. Add more salt, pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings.
Serves 4-6 people
1 lb fresh kale (or chard, spinach, or other greens)
2 Tbsp soy sauce/tamari
2 Tbsp toasted sesame oil
1 Tbsp sesame seeds
1 clove garlic, minced
2 tsp honey
1 Tbsp apple cider vinegar
Black pepper to taste
Separate kale leaves from stems. Roughly chop stems and leaves. In a medium saucepan, steam or boil kale stems for a couple of minutes, then add leaves and stem until just tender (this will be a very short period of time). Drain kale and let cool enough so you can handle it. Squeeze water out of kale and place in serving bowl. Mix together remaining ingredients in a small bowl and add to the kale. Mix, chill and serve.
Instructions Heat a 12" cast-iron skillet over high heat. Add tomatoes; cook, turning, until skins blacken, 8–10 minutes. Peel tomatoes; purée in blender; strain; set aside. Heat 4 tbsp. oil in a 4-qt. pan over medium heat. Add garlic, jalapeños, and onions; cook until soft, 6–8 minutes. Add tomatoes; boil. Stir in lime juice; season with salt and pepper. Working in 4 batches, heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat; add 2 tortillas; cook, flipping once, until warmed, about 20 seconds. Transfer tortillas to 4 plates. Working in 2 batches, heat remaining oil in skillet over medium heat; cook eggs to desired doneness. Top each tortilla with a fried egg and tomato sauce. Garnish with pickled jalapeños.
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
Halve and toast the croissants, place the slices on 2 baking sheets and bake for 4 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the croissant with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Note, I added fresh mushrooms, and red pepper, because they were ready to be used...
Directions: Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.
Ingredients: ( For the sauce)
Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. The left overs will make lot's of other tasty treats.
Ingredients for the Hash: (Serves 2 but you can easily double or triple it)
Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes. Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer. Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick. When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use. Preheat your oven to 350F/180C Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks. Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.
Instructions Set oven to 375F Cook the pasta in lots of well salted water just to the al dente stage. Drain and toss with the reserved bacon fat. Melt the butter in a saucepan and stir in the flour. Cook for about a minute, and then slowly pour in the milk, stirring or whisking constantly to combine all the flour into the milk. Continue heating and stirring until the mixture thickens, this will happen just as the milk is getting to the boiling point. Take the pan off the heat and add the cheese, a little at a time, stirring to melt. Add the cooked pasta and half the bacon crumbles to the sauce, tossing to combine well. Divide the mixture between 4 oven safe bowls. Make an indentation in the center of each bowl with the back of a large spoon for the egg. Crack an egg into each . Put the bowls on a baking sheet and bake until the eggs are just set, about 20 minutes or so, depending on how you like our egg done. Turn up the heat to 400F if your egg is slow to set. Grind some fresh black pepper over each bowl, and scatter the rest of the crumbled bacon around the egg just before serving.
Lin 8 x 8 baking pan with tin foil and lightly grease it.
In a medium sauce pan, on low heat, combine all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.
Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly into prepared pan. Let cool until set, remove foil and cut into small squares.
You can store this safely for a couple of weeks, but seriously, unless you live alone and never entertain, it won't last that long.
NOTE: You can use baking bars instead of chocolate chips as the content of fat and sugar is different and you will obtain a better result. The only downside is that they are more expensive since you will need 36oz's. Decide who you'll share these with, then decide. ;) They DO taste that much better.
In a large skillet, heat olive oil and butter over medium heat, until butter is melted. Toss Tilapia fillet pieces with Creole seasoning. Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt. While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes). Remove from heat. Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Marzetti Simply Dressed Balsamic Salad Dressing, if desired.
Method: Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork and sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Combine salt, pepper and oregano and sprinkle over pork. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand covered for 5 minutes. Cut into 12 slices. I like mine a little spicer, so I normally use Famous Daves Signature Spicy, but that's just me. Enjoy
1. Heat the oil in large nonstick skillet over medium heat. Add the onion and green pepper and cook until onion begins to brown, about 4-5 minutes. Stir in the garlic, zucchini and mushrooms and cook, stirring constantly for about 5 minutes. 2. Place the noodle pieces around the skillet and then cover with the diced tomatoes, tomato sauce, water and top with the baby spinach. Bring the juices to a boil, cover and turn the heat to low and allow to simmer, stirring occasionally, until the lasagna is tender, about 20 minutes. 4. Remove the skillet from the heat, place spoonfuls of ricotta on top, scatter Parmesan and allow to sit for a few minutes. Serve warm.
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings