I love the holidays!!!! Thanksgiving is definitely one of my favorites because of all the wonderful food that we spend all day cooking and then get to enjoy it with family.
When your life is stressful and hectic (many of us are these days), it’s a treat to have everyone sit at the table and say something we are thankful for. Sometimes that part isn’t easy, but it’s necessary so we can remember and appreciate what we have in the present moment.
This year has been super tough, but I’m thankful to have a roof over my head and have my family who are my best friends.
I’m also thankful that although I work 7days a week, last Saturday I had a later shift at my second job which allowed me to watch The Chew, which featured some Thanksgiving dishes. One of them was Homemade Green Bean Casserole made by Pioneer Woman, Red Drummond.
This is a dish I’ve never in my life had before. Traditionally it has ingredients both my mother and myself cannot eat so when I saw this my eyes almost popped put of head!! jumped out of my chair with excitement at the thought I’d finally be able to eat a dish I’ve always wanted to try.
I had to tweak this recipe as well but I love to cook and I love to try new meals sooo this was just perfect! It may not be the traditional way of making this plate, but sometimes you have to start your own traditions!
Cut green beans in half if you like pieces to be a little smaller.
You can blanch the green beans: drop them into boiling water and allow green beans to cook for about 3 to 4 minutes. I cooked them for 8minutes, drained them and put them in an ice bath in a small bowl to stop the cooking process.
Drain the beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for 7-8 minutes, or until bacon is done (but not crisp).
Remove from heat and set aside.
In a saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 3 minutes. Add the coriander, espresso and celery seed powder, then add the grated parmesan cheese. Stir until the cheese melts, then add the bacon, tomatoes and peppers. Stir to combine.
In a small 8×8 baking dish spread out the green beans, then pour the sauce over green beans and stir gently to combine. Top with gluten free bread crumbs.
Bake at 350 degrees for 30-35 minutes or until sauce is bubbly and bread crumbs are golden.