Now Accepting Guest Bloggers

I am pleased to announce that Eating Deliciously is now accepting guest bloggers! If you are interested in guest blogging on Eating Deliciously please read the following guidelines and requirements.

Guest Blogger Guidelines

Guest blogger topics

• recipes, cooking, tutorials and tips
• food photography ideas and tips
• restaurant reviews
• cookbook reviews
• Eating Deliciously will not accept self promotional articles for your product, service or company.

Blog post content

• Content must be guest blogger’s own original work and not published anywhere else online. We encourage you to post a link to your guest post on the day the day it is published. 
• Plagiarism is not permitted. When quoting others, please site your sources accordingly.
• Once you’ve submitted your post to us you may not publish this post anywhere else online (not on your own website or blog or anyone else’s).
• Please keep your submission between 200 – 1,000 words.

Images

• Eating Deliciously welcomes images and/or video to accompany guest blog posts. We prefer that images you provide are directly relevant to the post content.
• If you’re including pictures of people, please make sure you have their permission to use them.
• If you’re borrowing an image we require proper attribution to the creator of the image.
• Maximum image size: 8MB

Links

• Eating Deliciously is pleased to give you credit as the author of your post. We allow up to 2 links in your byline which will be displayed at the bottom of the page below your guest blog post. These may not be affiliate links or point to an affiliate site.
• We don’t allow links to your site within the post content unless it is directly related to the topic.
• You may include SEO’d anchor tags to sites that are relevant to your post.
• Excessive links or any links that appear spammy will be removed.

Editing

• Eating Deliciously reserves the right to make edits to the piece where necessary to ensure the blog stays congruous with our values.  Prior to publication of your guest blog post we will make sure you agree with these changes.

Extras

• Eating Deliciously reserves the right to refuse publication, remove blog content and change these guidelines as we see fit.

How to submit:

• If you would like to be a guest blogger featured on Eating Deliciously please email me your proposed topic with "Guest Post [Your Blog Name]" as the subject.

Vegetable Stir-Fry

This recipe is on frequent repeat in our house. It is simple, quick and easily adaptable for any variety of seasonal vegetables. For a more filling entree, serve over cooked pasta, rice, or even quinoa. 

Vegetable Stir-Fry

original recipe by Eating Deliciously

2 tablespoons olive oil

4 cloves garlic, minced

1 yellow onion, diced

2 yellow squash

2 zucchini

½ pound green beans, trimmed

4 baby eggplants

1 pound baby bok choy

2 tablespoons lemon juice

4 roma tomatoes

Salt and freshly ground pepper

2 tablespoons fresh parsley, minced

2 green onions, sliced

Heat 2 tablespoon olive oil in a large wok over medium heat. Add garlic and onions. Cook until onions are softened, about 5 minutes.  Add the yellow squash, zucchini, green beans and eggplant. Cook over medium heat until tender, about 10 minutes. Add the tomatoes and bok choy, season with salt and pepper and cook for another 2 to 3 minutes until the bok choy starts to wilt. Remove from the heat and sprinkle with parsley and green onions.

Saffron Risotto

I haven't been cooking much lately but I've been craving comfort food. My go to comfort food is usually mashed potatoes but I didn't have any potatoes in the house. The recipe below uses items I always have on hand and made the perfect substitute for my beloved mashed potatoes. This risotto pairs well with chicken and pork or you can do what I did and eat it all by itself.

Saffron Risotto

recipe adapted from Mario Batali

4 cups chicken or vegetable stock 
¼ teaspoon saffron threads
1 tablespoon unsalted butter
1 cup Arborio rice

½ cup grated Parmigiano-Reggiano
Salt and freshly ground pepper

In a medium-sized saucepan, heat the stock until almost a boil. Turn the heat to very low and stir in the saffron. In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter. Immediately stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. Be careful not to let the rice burn.

Lower the heat to medium, begin ladling the hot stock into the rice, about 2 ladles at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the stock. Continue adding the stock, ½ cup at a time, until the rice is al dente or tender, about 18 to 20 minutes. Once the rice is cooked, add the Parmigiano-Reggiano, and season with salt and pepper.

Tuscan Bean Soup

This recipe is easy, fast, and comforting. Just ignore the whole baby spinach leaves in the picture. I was in a huge hurry and didn't bother chopping them.


Tuscan Bean Soup

recipe very slightly adapted from The Everything Beans Book by Katie Kimball

2 tablespoons oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
½ tablespoon fresh rosemary leaves, chopped
4 cups chicken or vegetable stock
3 cans great northern beans, drained and rinsed

½ teaspoon kosher salt or more, to taste
1/8 teaspoon black pepper
5 ounces fresh baby spinach leaves, coarsely chopped

In a 6-quart stock pot over medium heat, sauté the onion in oil. After a few minutes, stir in the garlic, thyme, oregano, and rosemary and sauté for a couple more minutes. Stir in chicken stock, beans, salt, and pepper. Cover and bring to a boil. Reduce heat and simmer for 5-10 minutes.

Put about 2 cup of the soup into a bowl and set aside. Puree remaining soup in blender. You may need to do this in a couple batches; work carefully, as soup is hot! Hold the lid when you start to blend! Or, use a stick blender (immersion blender) to blend the soup in the pan. Return soup and reserved soup to the stock pot. Add the spinach and heat to a simmer, until spinach is wilted and dark green. Serve hot.

Rosemary-Balsamic Grilled Chicken

Thank you for all your kind words on my previous post. I haven't been able to do much cooking lately but I was able to try this recipe that I had bookmarked a couple of months ago. We enjoyed this chicken with creamy mashed potatoes and sautéed green beans and grape tomatoes.

Rosemary-Balsamic Grilled Chicken

recipe slightly adapted from The Baking Bookworm inspired by Pink Parsley originally adapted from Southern Living

4 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons Dijon mustard
3 teaspoons honey
3 teaspoons balsamic vinegar
½ teaspoon salt
1 tablespoon fresh rosemary, chopped
2 pounds boneless, skinless chicken breasts
½ lemon, juiced

In a small bowl, combine garlic, oil, Dijon, honey, balsamic, salt and rosemary. Combine well.

Place chicken in a large zip-top storage bag. Pour marinade over chicken making sure all chicken pieces are coated in the marinade. Marinate in the fridge for at least 4 hours (up to 24 hours). If possible, every couple of hours flip the bag to ensure all of the chicken get covered equally with the marinade.

Heat grill to medium heat. Grill chicken for 5-7 minutes on each side or until an internal temperature has reached 165ºF. Remove chicken from grill and tent with aluminum foil to keep warm. Allow to rest for 10 minutes. Sprinkle the juice from the half lemon over the chicken before serving.