Dinner Divas Goes Rock

I know I've said it before but I'll say it again I really so lucky to have found such great friends, whether it's book club, my monthly dinner group, or friends from the gym or more, I really feel grateful that I've found such wonderful people here in Jersey. My monthly dinner group is no exception to that and I never would have thought that it would bring so much to my month, I really look forward to meeting up with the girls every month and trying new recipes and menu's. It's so much fun!

This month was another unique theme. The theme was to pick a recipe using a food or ingredient that is also in the name of a band or musician.  For example, Smashing Pumpkins, Blondie, Peaches and Herb
bananarama, Eminem, Black Eyed Peas, The Cranberries, you get the idea. Since there's four of us again I was only assigned to wine duty but I volunteered to bring the salad as well. Which was really easy to think of, Strawberry Fields salad, ok so technically not the name of a band, but it is the name of a song by the Beatles which was close enough.

For our meal this month we feasted on Korn chips made by Janet. I brought my Strawberry Fields salad. Michele made Pumpkin ravioli's, which were INCREDIBLE, I don't even like Pumpkin but I really want to make these again. She also made Meatloaf for the main course, of course after the band Meatloaf, that was an easy one, and yes there are bands out there named Screaming Broccoli and the Potatoes, I kid you not. And for dessert Gina made the most delicious Blondies, they had coconut in them which you know sold me. I was so happy with the way the salad turned out, I def want to make it again, here is the recipe I used:

Strawberry Fields Salad w/ Candied Pecans 
Spring mix or mesclun mix salad greens
Fresh baby spinach
Bleu cheese crumbles
Fresh strawberries
Candied pecans (recipe follows)
Red Onion
Trader Joe's Fat Free Balsamic Vinaigrette 

Sugared Pecans Recipe
Source: Simply Recipes

1 egg white
1 Tbsp water
1/4 teaspoon vanilla extract
8 oz pecans - about 2 cups
1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Preheat oven to 300°F. Put sugar, cinnamon, salt, ground cloves, and ground nutmeg in a plastic bag, shake to mix. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure they are well coated. Bake 30 minutes on a baking pan lined with silpat or lightly greased aluminum foil. 15 minutes into the baking, stir up the pecans with a fork. Let cool completely before serving. Makes about 2 cups.