Let’s talk about weird foods, or maybe normal food that for some reason or another totally creeps you out. I’ve got a small list of foods that I call “weird,” but in all actuality are normal, everyday foods that I just can’t bring myself to enjoy.
- Cottage Cheese: I think it’s a texture thing, but it just makes me feel like I’m eating spoiled milk.
- Beets: I have tried and tried and tried to like beets, but they taste like dirt to me.
- Goat Cheese: I know. How can I not like goat cheese? Well, I used to love it, but the Food Snob was obsessed with it (it’s a big part of the Maker’s Diet) when we first got married, and I ate so much of it that I can’t stand it now. There’s been so many times we’ve gone out to eat and a dish on the menu sounds so incredible up until they throw in the goat cheese. It’s over after that.
- Eggs: I can only eat eggs scrambled (or baked into a baked good of some sort). Runny eggs totally creep me out (hello, they are raw!). I cannot get behind the whole “put and egg on it” fad.
The last one on that list also brings me to the holiday subject of eggnog. I know people rave about it, but raw eggs in a milky beverage is a mental hurdle I haven’t been able to leap over yet. You might say I have an irrational fear of food poisoning from raw eggs (I know most eggnog is stores is pastuerized), but this is where Davidson’s Safest Choice Eggs come in.
Davidson’s Safest Choice Eggs are pastuerized, so you don’t have to worry about consuming them raw. I was first introduced to these eggs at our Food Media Forum conference back in August. They provided us with a cookie dough truffle as a snack. At the time I was pregnant, so I was beyond thrilled that I could FINALLY partake in some cookie dough eating (I’d been craving cookie dough ice cream but was avoiding).
This week I’m participating in the Eggnog Party with Safest Choice Eggs. This party is all about eggnog and how you can use it in other dishes. My first task was to make eggnog (a first for me) and of course drink some too (also a first for me). I used this recipe from Safest Choice, and well, I have to say I now understand what all the fuss is about. It’s thick, creamy, sweet deliciousness.
Because it is so rich, I thought it would be perfect as a replacement for milk in oatmeal. Also, I don’t know about you, but once the holidays are over, I can barely look at, much less think about eating another sweet. So I figured this was a great way to use some leftover eggnog in a healthier way.
Slow Cooker Eggnog Oatmeal (adapted from here)
1 tablespoon unsalted butter
8 cups water
2 cups steel-cut oats (not quick cooking)
2 1/4 cups eggnog
1/2 teaspoon salt
1 1/2 teaspoons nutmeg
1. Use the butter to grease the instead of your slow cooker.
2. Add remaining ingredients, stir and cook on low for 8 hours.
You can top your oatmeal with some more nutmeg or cinnamon and even add a splash of eggnog to give it an extra boost of flavor.
This makes a lot of oatmeal, probably enough to for 6 – 8 hearty servings. If you don’t eat it all, you can simply store it in the fridge and reheat the next morning.
If you’d like to join in on the Eggnog Party, enter the Rafflecopter below between Monday, December 9th and Friday, December 13th for a chance to win one of two Safest Choice™ prize packs! Each prize pack will include (1) $200 Amex gift card, one (1) Sur La Table® Platinum Professional Bakeware, 7-Piece Set, and one (1) Sur La Table® Silicone Snowman Spatulas, Set of 2, One (1) Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques cookbook, and 52 coupons for a free dozen of Davidson’s Safest Choice® Eggs.
This post was sponsored by Safest Choice Eggs; however, all statements, recipes and opinions are my own.