Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

July 14, 2017 at 5:04 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | 1 Comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

Woke up hungry so I wanted a good Breakfast. So I prepared; toasted a slice of Aunt Millie’s Light Whole Grain Bread (lightly buttered), made some Hash Browns using Simply Potatoes Shredded Hash Browns, and finally fried up some Gliers’s Turkey Goetta! Also had the morning cup of Bigelow Decaf Green Tea. I love that Turkey Goetta! Same old with our weather. Hot, humid , and rain on and off. After Breakfast I went Kroger for a few items for Mom and then stopped by McDonald’s to pick up Breakfast for them. After Lunch I went to the hospital to see a friend of mine, he’s waiting to have heart surgery. He’s got a couple of blockages that have clean out. Back home just did a few things around the house. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

 

I’ve always enjoyed the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. But like most items as it seems I can’t find it anywhere in my are so I have to order it online. Anyway this really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread and a Diet Peach Snapple to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

August 6, 2016 at 5:17 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 002
Woke up starving this morning! So for Breakfast I toasted a slice of Healthy Life Whole Grain Bread (lightly buttered), made some Hash Browns using Simply Potatoes Hash Browns, and finally fried up some Gliers’s Turkey Goetta! Oh, Breakfast is served! Also had the morning cup of Bigelow Decaf Green Tea. I love Goetta, got to start having it more often! High 80’s out today but less humidity! Finally that high humidity has let up, at least for one day or so! Got the cart out of the shed and did some work around the yard. That all done, I took a spin around the neighborhood and down by the lake. It is hot but low humidity! For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 004
To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 011
I’ve always enjoyed Hamburger Helpers – Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions.

 

 

 

Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 012
Then prepare your Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Virgin Olive Oil, Sea Salt and Pepper.

 

 

 

Crispy Cheddar Bacon Chicken w Cheesy Rotini Pasta 013

It all comes together for one easily made and delicious dinner. I also had a slice of Health Life Whole Grain Bread (lightly buttered) and a Diet Dr. Pepper to drink. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

 

Chicken HelperChicken Helper
* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

 

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

 
nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Glier’s Goettafest 2016 August 4,5,6,7

August 2, 2016 at 9:45 AM | Posted in Festivals | Leave a comment
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Goetta Fest

THE TOTAL CELEBRATION
Bigger than Las Vegas New Year’s Eve. That’s what Glier’s Goettafest is to the goetta devotees of the world. A weekend stuffed from top to bottom with live entertainment, family focused goetta games, and super inventive food, what makes it all so grand is the gathering of the goetta-lovin’ community who travels from all corners of the country, to decorate with festivity and joy Northern Kentucky’s Newport on the Levee at the breathtaking Ohio Riverfront.

ALL THINGS GOETTA
Unlike any other reunion where the highlight is Aunt Mabel’s macaroni salad, the glory of this (Glier’s Goetta) family reunion, shines in bite after bite of clever cuisine laced with the crispy-creamy treat that brings this community together – goetta. In fact, it is only at Goettafest that the very best culinary craftspeople in the area set up shop side-by-side to flirt with the taste buds of the faithful. From fudge to pizza, their goetta-based creations test the limits of goetta as an ingredient.

All year-long, we at Glier’s Goetta are delighted by the letters, pictures, recipes, and very personal family accounts that come to us every day. They come to us from all over, really. And they are connected by one thing – goetta. However big or small, each special memory has become a thread in the lovingly woven quilt that is our history.

Goettafest was born from the goetta taste, the goetta tradition that inspires its far-reaching community of fans to Goettafest tentsreach out daily. We just knew that tradition was dear enough to the goetta-loving public to bring us altogether. To bring hungry folks from all the corners of the country, and beyond. We just knew that if there was goetta, the goetta loyalists would come.

And, oh, have they come. What started as little more than a goetta gathering in 2001, has exploded into the much-anticipated, save-room-in-your-belly, plan your family vacation around event that it is today. There are games and music and more goetta grub than any Glier could have imagined. But it is always the revelers that make Goettafest a festival. It’s the layers of family history, the excitement in their eyes, and the lip-smacking smiles they bring to the weekend that make Glier’s Goettafest a true celebration…..

Now that you are sufficiently salivating, the question of the day is: How in the world do I find this riverside goetta-haven called Glier`s Goettafest?

Well, thank goodness you`ve landed right here. It just couln`t be easier to get to the festival and access Newport on the Levee.

Goetta Hours
Thursday: 5pm – 11pm
Friday: 5pm – 11pm
Satueday: Noon – 11pm
Sunday: Noon – 9pm

http://www.goettafest.com/article/home/

One of America’s Favorites – Goetta

May 19, 2014 at 9:01 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,
A conventional log of Goetta

A conventional log of Goetta

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word “Goetta” comes from the Low German word götte. North of Cincinnati, specifically in the region surrounding Mercer, Shelby, and Auglaize counties, goetta is often known by the term “grits”, not to be confused with hominy grits. This usage of the word “grits” stems from the High German word “grütze,” which is an equivalent of the Low German götte.

Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

 

 

 

Goetta is usually bought in the conventional log shape, but now Links are being sold in Greater Cincinnati supermarkets.

Goetta is usually bought in the conventional log shape, but now Links are being sold in Greater Cincinnati supermarkets.

While goetta comes in a variety of forms, all goetta is based around ground meat combined with pin head or steel cut oats. Usually goetta is made from pork shoulder or “Cali”, but occasionally contains equal parts pork and beef. Goetta is typically flavored with bay leaves, rosemary, salt, pepper, and thyme. It contains onions and sometimes other vegetables.

While similar to scrapple in that it contains a grain product and meat for the purpose of stretching out the meat over several days, goetta looks very different. Scrapple is made with cornmeal while goetta uses steel-cut or chopped oats. The oats in goetta are much coarser than the fine powder used in scrapple and add texture to the dish.

 

 

 
Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza. As the meat in goetta is precooked during the process of making the loaves, goetta can be kept in the freezer.

 

 

 
Due to the popularity of goetta in the Cincinnati metro area, a number of commercial distributors produce and sell it in the parts of Ohio, Kentucky, and Indiana near Cincinnati. The most popular of these brands is Glier’s Goetta, the largest producer of goetta in the world. Glier’s Goetta, established in 1946, is based in Covington, Kentucky, part of the greater Cincinnati area.

 

 

 
In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky, just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River. In 2006, this celebration was held June 17 and 18.

“Glier’s Goettafest” is a similar event held near Newport, Kentucky’s “Newport on the Levee”(an entertainment, shopping and restaurant complex) on the Ohio River waterfront. The festival celebrates both the dish and Greater Cincinnati’s German American heritage. While the main focus of the festival is goetta, served in many different ways, it also typically includes music, dancing, and other public entertainment. In 2013, the festival was held August 1 through 4.

 

 

 

A plate of pan-fried Knipp with apple sauce

A plate of pan-fried Knipp with apple sauce

Glier’s markets Goetta as the “German Breakfast Sausage”, creating the wrong impression that it is something commonly eaten for breakfast in Germany. In fact the vast majority of Germans have never heard of Goetta. However, an equivalent food known as Knipp can be found in the present day in Bremen and surrounding areas. This can be found spread onto bread or pan fried like goetta. It is also often served with apple sauce paralleling the apple butter which is served alongside goetta. Although in modern times in most parts of Germany, eating warm sausage for breakfast or a hot breakfast in general is not common, historically Knipp was eaten for breakfast, often in the winter.

 

 

 

 

 
Glier’s Goetta

A conventional log of Goetta

A conventional log of Goetta

THIS IS GOETTA.
The patties begin to sizzle. The pin oats swell and pop. The spices throughout the gloriously married pork and beef infuse the atmosphere. And the corners of your brain turn up to a grin. While the crumbles dance in the hot pan, the rounds color to a golden brown, and your tongue puddles with anticipation. The final patty is flipped unveiling a brilliant batch of toasted treasures. The belly roars.

THIS IS GOETTA.
Your fork breaks the delicate crisp and moves carefully through the creamy middle of the morning circle. Every bite sends you deeper into total sensory engagement, and allows the mind to skip through the collection of stories that decorate your family’s history and your own. In a moment you are at your grandma’s counter enveloped in tales of her grandma’s kitchen. Your heart sings.

THIS IS GOETTA.
The pure enjoyment you draw from each tender-crisp forkful testifies to the power of passion. Your delight drives that passion. And the contribution of your experience makes richer the fabric that forms the heritage and legend. This is the end of boring breakfast. This is the return to what matters. The return to what inspires. The return to what is right and good and real and delicious.

THIS IS GOETTA.

 
www.goettacom.

I am a Member of the Goetta Nation!!

January 19, 2013 at 11:41 AM | Posted in breakfast | 1 Comment
Tags: , , , , , , , ,

I’ve got my member card and as of 7:20 am this morning I am a proud Member of the Goetta Nation! I had been wanting to try Goetta Goetta Breakfast 003for quite sometime so while shopping the other morning I came across Glier’s Turkey Goetta and I grabbed a couple of loaves of it, and am I glad I did!

 
I sliced some up into sausage like patties and pan fried them in Canola Oil. They fried up fantastic, crispy and delicious. Much like Sausage Patties but they fry up a bit more crispy and the seasoning and Steel Oats in them. But they are delicious and will be part of my Breakfast menus from now on! These would make a fantastic Hash!

For Breakfast I had 2 Goetta Turkey Patties, a serving of Hash Browns and buttered Toast. For my parents I prepared Eggs Sunnyside Up, Turkey Goetta Patties, Hash Browns, and Buttered Toast. My Dad had tried Goetta years ago but my Mom had never tried either. She is now a Goetta lover also! Love that Glier’s Turkey Goetta!
Glier’s Turkey Goetta
Turkey Goetta
Featuring the famous Glier’s Goetta recipe and fewer calories, Turkey Goetta is our answer to the health-conscious consumer who is unwilling to sacrifice taste.
Nutrition Facts
Serving Size 1/6 package (75g)

Amount Per Serving
Calories from Fat 45Calories 120

% Daily Values*
Total Fat 5g 8%
Saturated Fat 1.5g 8%
Cholesterol 30mg 10%
Sodium 540mg 22%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars 0g
Protein 11g

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