These beignets are based on the French dough, pâte á choux. It’s the same dough used for profiteroles or éclairs. A very simple method whi...

Dark Chocolate and Apple Packets Makes 8 2 small apples or 1 large, sliced between 1/8 th to 1/4-inch slices (if pieces are large, cut to ...

From the kitchen of Once Upon a Plate Many times when I'm cooking I don't use a recipe, that's what makes cooking a fun and crea...

Shellfish Roast 2 servings Note: Soft shell crabs, crawfish , petite lobster tails, mussels, etc. can be substituted or added to this roas...

Parmesan French Toast with Wilted Garlic Spinach Topping serves 4 4 large eggs Scant 1 tablespoon milk 1 cup grated parmesan (use the best...

Caramelized Pear Salad with Walnuts and Brie 4 servings Ingredients: 3-4 tablespoons butter 3 tablespoons white wine vinegar 1 tablespoon b...

Evil Jungle Prince with Chicken (Or Vegetables) 4 servings From the Once Upon a Plate blog ~ In this case evil translates to tasty! The del...

Green Bean and Bacon Salad 4 to 6 servings Ingredients • 1 pound slender green beans, stems trimmed • 1/4 pound thick-cut bacon, cut in 1/4...

Oven Baked Parmesan Risotto 12 servings * 3 cups arborio or other short-grained rice suitable for risotto 6 cups chicken stock (I use Pacif...

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt Serves 4 1/2 cup brown sugar 4 nectarines, peaches, or a few plums or pears ~...

Frico Wafer, Apple, Goat Cheese and Arugula Salad 4 servings 1 cup grated P armesan cheese 2 red apples, thinly slices Abo...

Orange Macadamia Salad with Crispy 'Butterflies' (You could add some grilled or poached sliced chicken if you like.) The little cri...

Lemon-Seared Scallops on Wonton Crisps ~ For Two 1 tablespoon butter 2 teaspoons olive oil, or other flavorless vegetable oil 4 scallops, ...

Stacked Pear Salads 4 servings (recipe can easily be halved or doubled) 4 smooth skinned pears 2 to 3 cups water cress, baby field lettuce,...

Crispy Won Ton Chicken Stacks ~ Thai Style As shared from the kitchen of Once Upon a Plate 4 servings, and easily multiplied A great littl...

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano 4 servings 1 eggplant 3 Roma, or other ripe tomatoes 1 Tablespoon fresh orega...

Nectarines or Peaches Wrapped in Prosciutto with Balsamic Vinegar Drizz le 4 servings 2 nectarines or peaches 6 slices prosciutto, ha...

Garnish with fresh basil, serve warm or at room temperature. It's best the day it's made ~ but I have no hesitation having a slice t...

Lemon, Ricotta and Pea Pappardelle Pasta adapted from Donna Hay Almost any shaped pasta can be substituted for the wide Pappardelli pasta ~ ...

I've tried all kinds of whole wheat pizza crust recipes, most to mixed reviews. Some are just too heavy and dry, others flabby, or too...

I used ideas from 3 recipes to come up with this one ~ I think it is the best of all. If you try it I hope you like it, too. Chicken C...

With huge thanks to Pam at " Sidewalk Shoes " for sharing this recipe from Donna Hay’s Magazine. Spicy Chicken, Cucumber and Mint ...

Since I prepare salmon often, I like to prepare the salmon simply and liven it up with some sort of sauce. I devised this one after look...

Strawberry Frozen Yogurt From the kitchen of Once Upon a Plate Makes about 1 quart Ingredients 3 cups hulled and halved fresh strawberries...

This recipe first appeared in Martha Stewart Living a couple of years ago. So simple to assemble and they pay back big rewards for such easy...

Homemade Infused Vinegars ~ Fun and easy to make; homemade infused vinegars can add variety to salads, as well as a piquant finish to saut...