Coulee Region Cooks (178)

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 - November 15, 2017 10:27 am

Buffalo Chicken Wings

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36 Chicken wings, drums and flats

1 TBL vegetable oil

1 C all-purpose Flour

1 tsp Chicken Pleasoning


1 1/2 TBL white vinegar

1/8 tsp Garlic Garlic Pleasoning

1 tsp Tabasco sauce

6 TBL unsalted butter

1/4 tsp X-Treme Caution Pleasoning

1/4 tsp Worcestershire sauce

6 TBL Franks Hot Sauce

Preheat oven to 425. Place wing pieces in a large bowl and toss with the oil and Chicken Pleasoning. Place into a large plastic bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lines baking sheet. Don't crown them. Bake for about 20 minutes, turn the wings over and cook another 20 minutes or until the wings are cooked through and browned. While the wings are baking, mix all the ingredients for the sauce in a pan. Over low hear bring to a simmer, stirring occasionally then turn them off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon. Serve with your favorite dipping side.

Tuesday - November 14, 2017 11:00 am

Egg Casserole

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1 bag (32 oz) frozen hash brown potatoes

1 lb cooked ham, chopped

1/2 C onion, chopped

1 green or red bell pepper, chopped

1 1/2 C shredded cheddar cheese

12 eggs

1 C milk

2 tsp All-Purpose or Original Pleasoning


Spray inside of slow cooker with nonstick cooking spray. Place 1/3 of the frozen hash browns in the slow cooker. Add 1/3 of the ham, onion, pepper and cheese. Repeat layers, end with cheese on top. In a large bowl, beat the eggs, milk and Pleasoning until well mixed. Pour over the ingredients in the slow cooker, cover and cook on Low for 10 hours or so, until eggs are set and the casserole is thoroughly cooked.

Tuesday - November 14, 2017 10:52 am

Slow Cooker Pulled Pork BBQ

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3-4 lb pork roast

1 tsp Chili Pleasoning

1 C water

2 Tbl BBQ Pleasoning

1 Tbl Chicken Pleasoning

1 Tbl brown sugar

1 C ketchup

1/2 C pork broth (from the slow cooker after roast is cooked)


In a small bowl, combine brown sugar, Chicken Pleasoning and Chili Pleasoning. Rub roast with the mixture and place in slow cooker. Add 1/2 C water, cover and cook on High for 5 hours. Remove roast and shred with forks, removing the excess fat as you shred. In a separate bowl mix together BBQ Pleasoning, ketchup, 1/2 C water and 1/2 C broth from slow cooker. Discard remaining broth. Return shredded pork to slow cooker and stir in sauce. Cover and cook on High for 1 hour. If it's dry ad a bit more water, or reserved pork broth.

Tuesday - November 14, 2017 10:42 am

Original Pleasoning Chex Party Mix

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6 Tbl butter

3/4 tsp Garlic Pleasoning

3 C Corn Chex Cereal

3 C Rice Chex Cereal

3 C Wheat Chex Cereal

1 C mixed nuts

1 C bite-size garlic bagels

1 C bite-size pretzels

2 Tbl Worcestershire sauce

2 tsp Original Pleasoning


Preheat oven to 250. Melt butter, stir in Garlic Pleasoning Original Pleasoning and Worcestershire sauce. Place all other ingredients in a large roasting pan, gradually add the butter, continue mixing until evenly coated. Bake 1 hr, stir every 15 minutes. Spread on paper towels to cool. Store in airtight container. If you like it spicier, use Taco or Caution Pleasoning in place of Original

Saturday - November 11, 2017 5:51 am

Dauphinoise Potato

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Yield: approx. 5-6 servings


4-5 medium potatoes (Yukon gold)

1 Ib white cheddar cheese (shredded)

1 quart half & half

5 egg yolks

2 Tbsp chopped fresh thyme

Method: Slice potatoes extremely thin using a mandolin or slice paper thin with a chef knife Layer potatoes with shredded cheese in between in a small bread loaf pan or small bakeable vessel. Heat the half & half until scolded. Add thyme & pinch of salt & pepper to taste. Mix the egg yolks in a mixing bowl and slowly pour the heated cream into the egg mixture until a custard. Pour over potatoes and bake 350 for approx. 25 minutes or until fully cooked. Cool, remove from the pan and cut to desired shape. Heat pieces on a sheet pan or 9x11 casserole dish

Saturday - November 11, 2017 5:46 am

Braised Red Cabbage

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1 large head of red cabbage cored and cubed into ½ inch pieces

1# of bacon chopped into ¼ inch pieces

1 large onion diced small

(2) each granny smith apples peeled and diced ¼ inch cubes

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

2 cups red wine vinegar

1 cup brown sugar

¼ cup cornstarch with 2 tablespoons h2o (slurry)


In a braising pan add bacon and cook until bacon is fully cooked. Next, add onions & sauté until softened. Next, add cabbage and cook for 5 minutes while stirring. Next, add apples & spices, cook for an additional 5 minutes. Next, dissolve red wine vinegar and brown sugar in a small bowl and add this to the cabbage, cook for 3 minutes. Next, add the slurry and cook till the cabbage is tender about (20) minutes, season to taste with kosher salt and white pepper. Next, transfer to a large storage container and completely cool. Then cover with lid, label, date and refrigerate.

Saturday - November 11, 2017 5:42 am

Caramelized Red Onions

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1-2 large red onions

½ Tbsp butter


Add both ingredients to a sauté pan and heat on medium low. Stir frequently and cook for 10-15 minutes or until the onions are sticky and softened

Saturday - November 11, 2017 5:34 am

Braised Beef Brisket w/ Beef Demi Glace & Caramelized Onions

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Yield: 6-8 servings


3-4 Ib Beef Brisket (Trimmed)

1 yellow onion (chopped)

2 carrots (chopped)

1 celery stalk (chopped)

2 cloves garlic (chopped fine)

1 Tbsp SPIKE seasoning (Original Flavor)

¼ cup all purpose flour

¼ cup Worcestershire sauce

*Optional: Liquid Hickory Smoke

2-3 cups beef broth or enough to cove half the roast in the pan

4 Tbsp canola oil

1-2 large red onions (to caramelize)



Pre-heat over to 350 degrees. Heat 2 Tbsp in a large sauté pan on high heat until oil smokes. Immediately turn the heat down to medium high. Coat the roast with Spike Seasoning & Salt/pepper. Carefully sear each side of the roast until browned. (approx 2 minutes on each side) Remove and set-aside. Add the remaining oil to the same pan on medium high heat. Add the onions, celery, garlic & carrots to the pan. Saute until the onions become softened. (approx 6-7 minutes) Place the sautéed vegetables to an oven proof pan. Add the beef broth, Worcestershire & flour. Mix very well. Place the roast on the vegetables, cover with aluminum foil and bake for 2 hours. Check the liquid in the pan. Add more beef broth or water if needed. Bake for an additional 1.5 hrs. Meanwhile caramelize onions (see below) Remove the roast and let rest for 6-8 minutes. Strain the liquid and reduce the liquid 80% or until you have a syrup consistency.

Friday - November 3, 2017 10:20 am

Crock Pot Italian Mushrooms

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Whole white button or who cremini mushrooms

1 stick butter

Italian Pleasoning to taste

Mushrooms and butter are 1:1 ratio, but I used less butter

Cook on low for about 6 hours. Mushrooms need to cook down and be covered in liquid.

Friday - November 3, 2017 10:17 am

Pleasoning Meat Rub

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3 parts Chicken Pleasoning

3 parts brown sugar

1 part Pork Pleasoning


Combine ingredients. Use on pork and beef. Apply a light coating of mustard to the meat first. This helps the rub stick better.

Page 1 of 13

Coulee Region Cooks Podcasts

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    Created on 2017-11-17 11:40:46
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    Alice P. with some tasty treats.
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  • 10-19/2017 by Mike Hayes
    Created on 2017-10-20 10:46:52
  • 10/12-2017 by Mike Hayes
    Doug Dahlgren from The Waterfront shares some tasty treats and tricks.
    Created on 2017-10-13 15:35:27