Thanksgiving may be over, but “friendsgiving” is still in full effect. Every year “Besties” all over the country gather together to celebrate the holidays. It’s called Friendsgiving. Contrary to its base word, Friendsgiving can occur anytime during the holidays, not just Thanksgiving. It can even extend into the new year to accommodate busy schedules. The usual form is to have a potluck. And so I’ve put together my go-to Friendsgiving recipes to help make your meal easy and delicious.
Green Bean Casserole
This is not your Grandma’s canned soup recipe. This one is (mostly) from scratch.
- 2 lbs fresh green beans (I prefer Haricot Verts), cleaned, trimmed, and cut in half or thirds.
- 1/4 cup regular salted butter
- 1 lb crimini or button mushrooms, trimmed and sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 to 3 tablespoons all-purpose flour
- 1 1/4 cup half-and-half (I use heavy cream, can substitute canned coconut milk for dairy-free)
- 1 1/4 cup chicken broth or stock
- Fried Onions (I prefer the Trader Joe’s brand)
- Blanch your green beans. Place them in a pot of boiling salted water for about 5-6 minutes. Then transfer them to an ice bath or bowl of ice with water.
- Melt the butter in a large pan. Add mushrooms. Season with salt and pepper. Add garlic and thyme. Cook until mushrooms are tender.
- Sprinkle the flour and coat the mushrooms. This will create your roux.
- Add your chicken broth, then your cream. Mix to make a sauce. Bring the sauce to a simmer. This will thicken your sauce.
- Mix in your green beans and coat them. Then you will transfer the whole mixture to a casserole dish.
- Sprinkle the casserole with the fried onions. Bake for 15-20 minutes.
Tip: When I take this to a potluck, I bring the green beans, mushroom mixture, and the casserole dish, and then assemble the casserole when I get there.
This recipe comes straight from the Summit House in Fullerton.
1 lb frozen kernel corn
12 ounces whipping cream, heavy cream, or canned coconut milk
1 1⁄2 tablespoons melted butter
1 1⁄2 tablespoons flour
1⁄2 teaspoon salt
2 tablespoons sugar, or sugar substitute
1 pinch white pepper
3 tablespoons parmesan cheese (I use a hard cheese blend)
- In a pot, combine corn, cream, salt, sugar, and white pepper. Bring to a boil. Simmer for 5 minutes.
- Melt butter, and sprinkle flour on melted butter to make a roux.
- Add corn mixture to roux and mix well. Remove from heat.
- Pour corn mixture into a casserole dish. Top with Parmesan cheese. Pop in broiler to brown the top.
Bacon-Balsamic Deviled Eggs
A gourmet twist on an all time classic amongst Friendsgiving recipes. Make sure you save a couple for yourself.
- 12 eggs
- 4 slices bacon
- 1/2 cup mayonnaise
- 1/4 cup minced red onion
- 2 teaspoons white sugar
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- Hard boil your eggs. I use an Instant Pot because it makes the best hard boiled eggs!
- Peel and separate your eggs. Cut the eggs lengthwise and remove the yolk.
- Cook your bacon. Crispy is best. Chop your cooked bacon.
- In a bowl, mash the egg yolk and mix in the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper.
- Manually stir the mixture or use a food processor.
- Fill a plastic sandwich bag with the mixture and cut the tip, about 1/4 inch. Fill the eggs.
Tip: Fill the eggs after you get to your destination!
Really, though, why only enjoy your holiday favorites during the holidays. These Friendsgiving recipes are great for any potluck, year round.