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.

Wednesday - April 1, 2015 12:00 am

Sausage Egg Boats

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Ingredients:

  • 4 demi sourdough baguettes
  • 1 (7 ounce) package of Spicy Pork Sausage Links or bulk
  • 8 eggs
  • ½ cup heavy cream
  • 8 ounces pepper jack cheese, grated (your favorite works)
  • 3 green onions, thinly sliced
  • salt and pepper, to taste

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.

Wednesday - April 1, 2015 12:00 am

Spanish Hash & Eggs

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Ingredients: ( For the sauce)

  • Olive Oil- 1 tbs.
  • Onion (chopped) -1
  • Garlic – 4 cloves, sliced
  • Red Chilli- 1, minced
  • Carrot- 1 medium, finely chopped
  • Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
  • Chopped Tomatoes- 1 can, or 3 fresh
  • Red Wine Vinegar- 1tbsp.
  • Salt and pepper to taste

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)

  • Potatoes (boiled and cubed)- 2 medium
  • Olive Oil- 1 tbsp.
  • Eggs- 1-2 per person
  • Goat Cheese (crumbled)- 1 tbs. (or use whatever cheese you like)
  • Parsley- 1-2 sprigs

 

Method:

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.

Wednesday - April 1, 2015 12:00 am

Breakfast Mac & Cheese

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Ingredients

  • about 16 slices thick cut bacon, cooked and crumbled, reserve 3-4 Tbsp of the fat
  • 2 cups dry elbow pasta
  • 2 Tbsp unsalted butter
  • 3 Tbsp flour
  •  2 cups whole milk
  • 2 cups finely shredded sharp cheddar cheese
  • 2 medium or large eggs, at room temperature
  • black pepper

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.

Wednesday - April 1, 2015 12:00 am

Kahlua and Dark Chocolate Fudge

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Ingredients:

  • 36 oz dark chocolate chips, Use your favorite, the good stuff, 3 bags
  • 1 can sweetened condensed milk,
  •  3/4 cup Kahlua
  • 1/3-1/2 cup raw pistachios

 

Directions 

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.        

Wednesday - April 1, 2015 12:00 am

Dark Chocolate Salted Caramel Oreo Pie

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Ingredients

  • 1 package (about 36) whole Oreos
  • 1 cup (16 tablespoons) butter, divided
  • ⅔ cup packed brown sugar
  • 1¼ cup heavy whipping cream, divided
  • 1 (12 oz) bag dark chocolate chips

 

Instructions
  1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don't want the caramel to fully freeze.)
  3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
 
Makes: 8-12 servings.
 
Notes
I've used dark brown sugar in the past, and double stuff oreo's, cuz, well, they were there.
 
Store covered in the refrigerator and serve chilled.

 

 

 

 

Wednesday - April 1, 2015 12:00 am

Crab & Asparagus-Stuffed Tilapia

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Ingredients:

  • Stuffing:
  • 2 Tbsp olive oil
  • 1/4 cup red pepper, finely diced
  • 1/4 cup yellow pepper, finely diced
  • 2 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 1/4 lb thin asparagus, trimmed & sliced into 1/4" pieces
  • 12 saltine crackers, crushed into crumbs
  • 1 Tbsp chives, chopped
  • 1 Tbsp fresh basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp Old Bay seasoning
  • 1 tsp salt 1/2 tsp black pepper
  • 1/2 cup mayonnaise
  • 1/2 lb lump crab meat

Fish:

  • 4 (4-5-oz) tilapia filets
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp paprika

 

  • To prepare the stuffing, heat the oil in a medium-size sauté pan over medium heat. Add the red and yellow peppers, shallot, and the garlic. Sauté until the peppers begin to soften, about 5–8 minutes. Add the asparagus and cook for an additional 2–3 minutes. Remove the vegetables from the heat and set aside to cool. Place the mixture into a bowl and add the cracker crumbs, chives, basil, parsley, Old Bay, salt, black pepper, and mayonnaise, mixing well. Gently fold in the crab meat, being careful not to break it up too much. Set the stuffing aside.Preheat oven to 350°F. Place the tilapia filets flesh-side down on a work surface. Place 1/4 of the crab mixture onto the center of each filet.Pour the white wine, lemon juice, and olive oil into an 8" x 8" baking pan. Roll each fish filet around the stuffing and place them, seam-side down, into the baking pan.Sprinkle each filet with salt, pepper, and paprika, then cover the pan with foil and bake for 45 minutes. Serve the fish with the cooking liquid.  
Wednesday - April 1, 2015 12:00 am

Balsamic Fish Tacos

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Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 Tilapia Fillets, cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 2 Tablespoons Zatarains Creole Seasoning
  • ¼ teaspoon Kosher salt
  • ½ head red cabbage, coarsely chopped
  • 3 green onions, diced
  • ½ cup Marzetti Simply Dressed Balsamic Salad Dressing
  • 1 large tomato, seeded and diced
  • 2 cups Basil Asiago cheese
  • 6 small tortillas, warmed 

Instructions

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.

Wednesday - April 1, 2015 12:00 am

Stuffed Cuban Pork Tenderloin

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Ingredients:

  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons whole-grain Dijon mustard
  • 3 thin slices Swiss cheese, halved
  • 1/3 cup chopped bread-and-butter pickles
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray

 

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

Tuesday - June 9, 2015 12:00 am

Vegetable Whole Grain Skillet Lasagna Recipe

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(serves 4-6)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped sweet onion
  • ½ green pepper, sliced thin
  • 1 large clove garlic, chopped
  • ½ yellow squash/zucchini, sliced lengthwise and on an angle, then cut in half
  • 4 oz baby bella mushrooms, roughly chopped
  • 8 whole grain lasagna noodles, broken into 2-inch lengths
  • 14.5 ounce can diced tomatoes and juice
  • 1.5 cups favorite spaghetti sauce
  • 1.5 cup water
  • Handful baby spinach
  • 1-1.5 cups of reduced fat ricotta
  • Freshly grated Parmesan cheese, optional

Directions:

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.

Thursday - March 12, 2015 12:00 am

Bayou Gumbo

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  • 3 tbsp. Pillsbury Best All-Purpose Flour
  • 3 tbsp. oil
  • 1/2 lb. smoked sausage, cut into 1/2 inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp. ground red pepper (cayenne)
  • 1/4 tsp. pepper
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 pkg. (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water

 

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

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Coulee Region Cooks Podcasts

  • 03-23-2017 by Mike Hayes
    Wendy Storandt from Storandt Farms shares some tasty salsa and jam recipes from her farm cookbook.
    Created on 2017-03-24 15:30:10
  • 02-23-2017 by Mike Hayes
    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
  • 02-02-2017 by Mike Hayes
    Joe Foster from Signatures in Winona, shares tips and tastes.
    Created on 2017-02-06 16:47:48
  • 01-26-2017 by Mike Hayes
    Mike Kratt has simple and very tasty ideas, when you don't know what to cook.
    Created on 2017-01-27 16:16:09