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Coulee Region Cooks (221)

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 - August 14, 2018 10:57 am

Lois' Hacienda Dip

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1lb ground beef

1/2 c chopped onion

1/2 c ketchup

3 Tablespoon chili powder

1 teaspoon salt

2 8 oz cans kidney beans

1/2 c shredded cheddar cheese

1/4 c sliced green olives

dash of hot sauce (optional)

Brown hamburger and onion in skillet. Stir in ketchup, chili powder and salt. Mash kidney bean with liquid and add to meat mixture. Garnish with cheese and green olives. Serve warm with corn chips. Personally, we add a little red pepper (cayenne) instead of the hot sauce and serve with Frito Scoops so you get a good taste with each bite!

Tuesday - August 14, 2018 10:50 am

Loaded Baked Potato Quiche

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1 pie crust for 9 inch pie dish

½ to ¾ cup crumbled cooked bacon (about 6 to 8 slices)

1½ cups fresh broccoli florets, lightly steamed but still firm

10 ounces Cabot Seriously Sharp Cheddar, shredded

1½ cups shredded hash brown potatoes

3 green onions (tops only) choppedSave a few aside for topping the quiche after baking

5 eggs

¾ cup half and half

1 tsp ground black pepper

Cabot Sour Cream for topping if desired


Into the pie crust, layer the shredded potatoes, the bacon, broccoli, cheddar cheese and green onions In a large bowl, beat the eggs with the half and half and pepper Pour the egg mixture over the filling in the crust Bake for 1 hour at 350 degrees or until a knife inserted in center comes out clean Let cool 15 minutes Cut and serve with a dollop of sour cream and additional green onions if desired

Tuesday - August 14, 2018 10:47 am

Grilled potatos

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6 small potato sliced thin

1/2 onion sliced thin

3 Tablespoons of basil garlic butter

Salt and pepper to taste

I like to use foil pan for easy clean up.

Coat bottom and slides of pan with butter or cooking spray. Layer potato onion. Put butter on top. Cover with foil. Cooking time will vary depending on your grill. Probably 20 -30 minutes.

Tuesday - August 14, 2018 10:43 am

Blue Cheese and Bacon Butter.

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Use 1 pound of butter five sticks of bacon and a handful of blue cheese that’s all crumbled. These quantities can be adjusted to your liking. There’s nothing scientific about this. Make sure the bacon is well cooked and not flimsy. Flimsy bacon is a good way to ruin this. Anyway, crumble up all the bacon and the blue cheese (make sure the bacon as well cooled). Soften the butter by letting it sit out on a warm day or even softened it in the microwave. Mix all the ingredients together. Roll up the ingredients in a piece of parchment paper and put in the fridge for several hours until it’s hard. This goes great on steaks and vegetables...Or you can just spread it on crackers.

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Yield: 2-3 servings


*All ingredients are cut into perfect ½ inch squares

1 Granny Smith Apple (Peeled)

½ cup Sweet Potato (Peeled, cubed & blanched in water until “Al Dente” then chilled)

1 cup Compressed Watermelon, peeled & cubed (Vacuum sealed overnight *Foodsaver bag)

½ cup Coconut Gel Cubes *Found in local oriental markets

¼ cup Guava Juice

1 tsp Agave Nectar

2 tsp Chia Seed

3-4 Tbsp 100% Door County , WI Cherry Juice

1 tsp rice wine vinegar

Method: Heat guava juice, agave nectar & chia seed on medium low until thickened 5-6 min. In a separate pan, reduce the cherry juice on medium heat until thickened *Syrup consistency. Add the vinegar and reduce for an additional 2-3 minutes. Coat the compressed watermelon with the cherry juice gastrique. Assemble the cubed ingredients in a “Rubix Cube” fashion. Garnish with the guava Gelee.

Tuesday - August 14, 2018 10:34 am

Marinated Grilled Vegetables (served warm or chilled)

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Yield: 4-5 servings


4 organic carrots (top removed and sliced thin on the bias)

1 large zucchini (sliced ¼ inch thick pieces)

2 summer squash (sliced ¼ inch thick pieces)

½ red onion. (peeled & separated)

optional – Broccoli & cauliflower florets/ Fig Garnish

Marinade or Dressing

½ Vidalia onion (peeled & chopped)

1 Tbsp fresh chopped garlic (fine diced)

2 tsp course ground pepper

1 tsp distilled white vinegar

1 tsp grated parmesan cheese

1 tsp Worcestershire

1 tsp lemon juice

½ tsp garlic powder

 ½ tsp onion powder

½ cup mayo

pinch / salt, pepper, dried organo & basil


Blend marinade in a food processor or blender until semi-smooth In a large bowl, Mix together marinade & sliced/chopped raw vegetables Place on pre-heated charcoal or hardwood grill. (275-300 degrees) *arrange so vegetables do not fall through the grates of the grill. Close grill lid and flip vegetables after 5-8 min. Cook until desired doneness

Tuesday - August 14, 2018 10:25 am

Slow-Braised Osso Buco (Italian Veal Shank)

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Yield: 3-5 servings


2-3 Veal Shanks (1.5 inches thick)

1 cup rough chopped yellow onion

½ cup fine-diced celery

½ cup fine diced carrot

2 tsp fresh chopped garlic

1 bay leaf

1 tsp fresh chopped thyme

1 tsp fresh chopped rosemary

½ cup red wine

1 cup rich veal or beef stock

¼ cup flour

2 Tbsp butter

1 Tbsp Chicago seasoning salt or desired seasoning mix

1 tbsp tomato paste

Pinch S&P

Method: Pre-heat Oven to 350 degrees, Heat a large Dutch oven over medium heat. Add the butter and heat until browned. In a shallow bowl or plate combine the flour with the seasoning salt and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until well-browned on all sides, working in batches if necessary, 6 to 8 minutes. Remove the shanks to a roasting pan or deep lasagna pan large enough to hold the shanks in 1 layer and set aside. Add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, bay leaves, thyme, rosemary, salt and pepper and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan Add tomato paste. Transfer to the roasting pan along with the stock and bring to a boil on the stove top. Cover the roasting pan and transfer to the oven. Cook for about 2- 2 1/2 hours, or until the shanks are very tender.

Tuesday - August 14, 2018 10:22 am

Seafood Linguine

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Seafood Linguine INGREDIENTS

– 9 oz Package of Linguine

1 Pound of Raw Shrimp

2 Cups Heavy Whipping Cream

1 Chopped Onion

2 Tablespoons of Olive Oil

¼ Stick of Butter

2-3 Cloves of Garlic


¾ Teaspoon of Salt

½ Teaspoon Cayenne Pepper

¼ Teaspoon Black Pepper

¼ Teaspoon White Pepper

½ Cup of Fresh Parsley Chopped

½ Cup of Fresh Basil Chopped

¼ Teaspoon Thyme or 1 Teaspoon Fresh

Peel Shrimp and Reserve Shells Boil Shells in Water for 15 minutes to create a stock, remove shells from stock Sautee onion in oil and butter until onion is translucent. Add Chopped Cloves of Garlic Add seasonings and cook 2 minutes Add shrimp and sautee on each side 1 minute, remove shrimp Add stock to pan Add heavy cream to pan cook to thicken Add linguine and shrimp Toss and serve with parmesan cheese

Tuesday - August 14, 2018 10:19 am

Cole Slaw Dressing

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1 LB Cole Slaw Shred

1 ¼ Cups of Salad Dressing

½ Cup of Half and Half

1 Tsp of White Vinegar

¼ Cup of Sugar

Whisk for 1 Minute Fold in Cole Slaw Shred.

Mayonnaise is an emulsion of Soy Bean Oil and Eggs. USDA requires a minimum of 65% oil. Hellmann’s is 80%. Salad Dressing is about 30% oil. Mayonnaise has much more egg and not as much vinegar. Salad Dressing was invented during the Great Depression as a lower cost alternative. The Earl of Mayo is credited with inventing Mayo-nnaise, His chef did not have cream available so he used oil

Tuesday - August 14, 2018 10:15 am

Preparing Pork Ribs w Dry Rub

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Wash the ribs to remove bone fragments and blood

Remove the silver skin on the inside of the rack of ribs.The tine of a fork works well to get it started then peel it off by hand Cut the racks into more manageable sizes. I like halves but thirds can be easier to handle Apply meat tenderizer and dry rub seasoning. Common ingredients for a dry rub are salt, black pepper, granulated garlic, cumin, rosemary and various peppers. Cayenne will kick up the heat. Refrigerate for up to 4 days. Health department says cook in 5 days max. Add water to smoker and wood chips. I buy my chips at Menards Hickory, Mesquite and Cherry are popular. I purchased an electric Masterbuilt Smoker #20077515 for $250 at Sam’s Club, I saw one on Amazon this morning. I love it. I did a turkey for my birthday and people loved it. Set the smoker at 200-225 degrees for 4 ½ hours.

Cleaning – I use Easy-Off Oven cleaner it works great, but the fumes are VERY toxic. Best to do it when there is no wind.

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