Hodge Podge Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRADITIONAL MARITIME HODGE PODGE



Traditional Maritime Hodge Podge image

Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge.

Provided by RedChef

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

6 slices bacon
2 tablespoons butter
1 small onion, roughly chopped
1 small garlic clove
1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 ½ cups baby carrots
1 cup low-salt chicken broth
salt to taste
12 small whole new potatoes
¼ cup butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
  • Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
  • After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

Nutrition Facts : Calories 398 calories, Carbohydrate 40.6 g, Cholesterol 68.4 mg, Fat 23 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 13.3 g, Sodium 360.4 mg, Sugar 4 g

ANNE MURRAY'S HEARTY HODGEPODGE



Anne Murray's Hearty Hodgepodge image

This is one of the recipes found in "Celebrity All-Occasion Cooking" which are fundraising cookbooks offered to non-profit charitable organizations. I haven't tried it, but it should be good.

Provided by Shar-on

Categories     One Dish Meal

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground chuck
3/4 cup chopped onion
1 clove garlic
3 (384 ml) cans condensed minestrone soup
1 (796 ml) can pork and beans in tomato sauce
1 1/2 cups chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon oregano

Steps:

  • Saute beef, onion and garlic in skillet until beef is browned and onion is tender.
  • Stir in soup, beans, celery, worcestershire sauce and oregano.
  • Simmer covered for 15-20 minutes.

REDSKIN HODGE PODGE



Redskin Hodge Podge image

This is a wonderful and fairly easy recipe that incorporates homemade red-skinned mashed potatoes, corn, chicken, and cornbread as the topping.

Provided by Krissi Miller

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 9

Number Of Ingredients 13

4 red potatoes, cubed
3 cloves garlic, peeled
¼ cup butter, melted
½ cup fat free milk
2 tablespoons heavy cream
½ teaspoon salt
¼ cup grated Parmesan cheese
2 cups shredded cooked chicken
1 (15.25 ounce) can sweet yellow corn, drained
1 (8 ounce) package corn bread mix (such as Jiffy®)
¼ cup white sugar
1 egg
1 tablespoon butter

Steps:

  • Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the chicken and corn in a 9x13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 47.4 g, Cholesterol 68.4 mg, Fat 14.1 g, Fiber 2.7 g, Protein 15.8 g, SaturatedFat 6.7 g, Sodium 790.8 mg, Sugar 11.4 g

NOVA SCOTIAN HODGE PODGE



Nova Scotian Hodge Podge image

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Provided by VIVIANCLEVELAND

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 9

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
  • Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g

HODGE PODGE



Hodge Podge image

A local recipe that everyone around here makes some version of. How to make it is handed down through the generations, but seldom written down.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon butter
1 medium onion, chopped
3 cups green beans, trimmed and broken into pieces
2 cups peeled and sliced carrots
2 cups water
salt, to taste
2 cups peeled and diced potatoes
1 1/2 cups frozen peas
1 1/4 cups evaporated milk

Steps:

  • In a pot, melt butter.
  • Add onion and saute until softened, about 5 minutes.
  • Add green beans, carrots,water, and salt to taste.
  • Cover and bring to a boil.
  • Reduce heat to medium-low.
  • Cook about 25-30 minutes.
  • Add potatoes and frozen peas.
  • Cover pot and bring to a boil.
  • Reduce heat to medium-low and cook until potatoes are done, about 10-15 minutes.
  • Drain off some of the water.
  • You need the remaining water to come about halfway up the vegetables in the pot.
  • Add evaporated milk and heat to a good serving temperature.
  • Do not boil.

Nutrition Facts : Calories 277.3, Fat 7.9, SaturatedFat 4.6, Cholesterol 26.6, Sodium 204.8, Carbohydrate 42.3, Fiber 8.7, Sugar 8.3, Protein 12

LIGHTENED UP TRADITIONAL NOVA SCOTIAN HODGE PODGE



Lightened up Traditional Nova Scotian Hodge Podge image

This is a traditional dish in Nova Scotia, Canada and can be found on most peoples tables early August when the first "new" vegetable are just being harvested. This dish is also regional and by that I mean that each region of Nova Scotia has their own version of this recipe. In some regions it is made more like a soup or chowders and in other regions it is made more like a sloppy vegetable mixture, with a little bit of "juice", which is how I prefer it. Traditionally this version is made with cream and lots of butter, but I'm trying to eat less fat so I came up with this version. I think it's pretty good and if you've never had the "full fat" version you'll probably enjoy this. Nice way to get all kinds of garden fresh veggies on your plate. This is mmm mmm good for you. Serving size and cooking times are just an estimate. Serving size depends on if you are having as the meal itself or as a side dish.

Provided by PennyG

Categories     One Dish Meal

Time 45m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 8

1/2 lb yellow beans, trimmed and snapped into 1-inch pieces
10 baby potatoes, new
4 -5 young fresh baby carrots
1 1/2-2 cups fresh peas, from the pod
1 -1 1/2 tablespoon butter (or margarine)
1 1/4 cups milk (approximate, to your taste)
1/2 teaspoon sugar
salt and pepper (optional)

Steps:

  • The key to this recipe is having all the vegetables done at the same time. If you are using all fresh new vegetables, the cooking time should take less time as they are very tender. The cooking times are estimates and depends on how large/small your pieces are.
  • scrub potatoes and carrots, trim and wash beans, take peas out of the pods and rinse.
  • If the potatoes are more than about an inch or so round, cut in half, do not peel.
  • cut carrots into about one inch pieces, no need to peel as these are fresh and the peel is very tender.
  • trim beans to about one inch pieces.
  • place potatoes in a pot large enough to hold all your vegetables and bring to boil.
  • cook for about 3-5 minutes and then add the carrots.
  • cook another 3 minutes and add yellow beans.
  • when these vegetables are pretty much cooked add fresh peas.
  • cook for another 2 minutes or so, until all vegetables are tender.
  • drain.
  • keep vegetables in the same pot and add the butter, stir to melt.
  • add salt and pepper (to taste) if using.
  • measure out milk and add sugar to it. You just want to make the milk a little sweet for the sweetness the cream would traditionally have had in this recipe.
  • put the pot back on the stove and add the milk and sugar to the vegetables and butter mixture.
  • turn burner to medium and warm up the milk. Be careful not to heat up too quickly or it will scald. You want to have the milk come up to about 1/3 to 1/2 of the vegetable mixture. Again, this is a personal preference.
  • Some people eat just the hodge podge for a meal with a roll or I like to serve with a nice piece of chicken. This gets even better the next day as the starch in the potatoes help to "thinken" the milk mixture. Enjoy your veggies -- .

Nutrition Facts : Calories 437.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 18.3, Sodium 87.7, Carbohydrate 83.2, Fiber 14.8, Sugar 9.4, Protein 13.7

NOVA SCOTIA HODGE PODGE



Nova Scotia Hodge Podge image

The original Hodge Podge was a summer dish of new vegetables. This recipe coming from Nova Scotia, Canada is the same thing with salt-pork sauce.

Provided by Bluenoser

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb fresh green beans (or waxed)
8 carrots
1 lb fresh green peas
6 medium potatoes
1 small cauliflower (optional)
1 cup finely diced salt pork
1/4 cup flour
1 cup light cream
3 tablespoons green onions
1/4 teaspoon pepper
salt

Steps:

  • Split the beans in half lengthwise.
  • Cut carrots into long sticks.
  • Shell peas and place all together into unsalted, boiling water.
  • Boil fast uncovered for 8 minutes.
  • Drain, reserving 1 cup of cooking water.
  • Peel potatoes and slice into matchsticks.
  • Cook covered til just tender. Drain, reserving water. Set aside.
  • Break cauliflower into flowerlets. Place in a saucepan, and using potato water, boil uncovered 8-10 minutes Drain and set aside.
  • Mix vegetables in a warm dish. Cover and let stand in a warm place.
  • While vegetables are cooking, prepare sauce:.
  • Melt diced salt pork in a cast iron frying pan over medium heat.
  • When golden brown, discard enough fat so only half a cup remains.
  • Add flour and stir over medium heat until it turns a light brown colour.
  • Pour in cream, vegetable water and stir until creamy.
  • Add chives or green onions, pepper, and salt to taste (as salt pork is often sufficient).
  • Pour over the vegetables, and serve.

More about "hodge podge chicken recipes"

CLASSIC CANADIAN DISH: HODGE PODGE - CANADIAN FOOD …
Apr 11, 2024 Learn more about the history of Hodge podge in this article: The History of Hodge Podge, a beloved Maritime stew. Canadian Classic Dish: …
From canadianfoodfocus.org
Cuisine Quick & Easy
Total Time 40 mins
Category Soup & Stews
Calories 268 per serving


HODGE PODGE CHICKEN RECIPE - RECIPEOFHEALTH
Get full Hodge Podge Chicken Recipe ingredients, how-to directions, calories and nutrition …
From recipeofhealth.com


JAMIE OLIVER HODGEPODGE PIE RECIPE - JAMIE OLIVER EATS
6 days ago 500g (1 lb) cooked leftover meat (turkey, chicken, beef, or pork), shredded or …
From jamieolivereats.co.uk


NOVA SCOTIA HODGE PODGE RECIPE - MARITIME COUNTRY KITCHEN
May 1, 2023 If you loved this Nova Scotia Hodge Podge recipe, let me know by leaving a 5 …
From maritimecountrykitchen.com


HODGE PODGE - JAHZKITCHEN
Hodgepodge Ingredients. The classic Hodge Podge includes mini potatoes, mini carrots, green and yellow wax beans, and green peas, all coated in butter and cream (10% or heavier for a thicker consistency).
From jahzkitchen.com


NOVA SCOTIAN HODGE PODGE - ANDY'S EAST COAST KITCHEN
What is a Hodge Podge? Hodge Podge originally comes from Acadians living in Nova Scotia who would harvest their vegetables at the height of summer from their garden and immediately make them into a soup using butter and cream. …
From theeastcoastkitchen.com


SLOW COOKER HODGE PODGE - SOBEYS INC.
Step 2. In small bowl or cup, whisk cream with flour until smooth. Mix in tarragon, thyme and salt. Stir mixture into liquid in slow cooker. Add green and wax beans.
From sobeys.com


TRADITIONAL MARITIME HODGE PODGE RECIPE - CHEF'S RESOURCE
Dec 6, 2024 6 slices of bacon; 6 tablespoons of butter; 1 small onion, roughly chopped; 1 …
From chefsresource.com


RECIPE: HODGE PODGE - CRAFTYGARDENER.CA
Serve with fresh cooked fish or steamed chicken. Make a big pot and serve it with some different meals during the week. Hodge podge is a great way to get more veggies with fibre in your menus. To make sure I have fresh veggies in the …
From craftygardener.ca


FARMER'S MARKET HODGE PODGE | HEALTHY RECIPES | WW …
Add 4 cups of the chicken broth and bay leaves and set pan over high heat. Bring to a boil. Reduce heat to medium, partially cover and simmer 8 minutes, until vegetables are tender and liquid is reduced. Dissolve cornstarch in remaining …
From weightwatchers.com


HODGE PODGE - A NOVA SCOTIAN CLASSIC | TASTE OF NOVA …
Sep 4, 2015 My Grandmother made Hodge Podge and she would cook the vegetables in cast iron pot with little water, onions, salt, pepper and add veggies in order as to amount of time needed to cook carrots potatoes beans then …
From tasteofnovascotia.com


TRADITIONAL MARITIME HODGE PODGE - ATLANTIC BAKERS
Pour in chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes. Stir in potatoes and cook until tender, about 30 minutes.
From atlanticbakers.ca


Related Search