Orange Teriyaki Chicken

I am a little late for Chinese New Year, but since I love both these recipes, I figured it was never too late to put this on the food blog. If you are thinking ahead and going to double this recipe and freeze it; it freezes very well. For the chicken, place all ingredients into a freezer zipper top bag. That's all. On cooking day; allow to thaw in the refrigerator; then grill. As for the rice; same thing, zipper top freezer bag. Once thawed out, place into a saute pan to heat.

Orange Teriyaki Chicken - serves 8

1/4 c. soy sauce

3 T. chopped onion

2 cloves garlic, minced

1 T. canola or olive oil

1/2 t. ground black pepper

1/2 t. ground ginger

1/2 t. red pepper sauce

1 - 6 oz. can orange juice concentrate

8 boneless, skinless chicken breasts

1. Combine all ingredients into a baking dish; cover. Or, place into a zipper topped bag. Allow chicken to marinade a few hours, or overnight.

2. Place chicken onto heated grill; 4 - 6 inches from heat source. Grill 35 - 40 minutes.

Favorite Fried Rice

4 T. canola oil

2 green onions with tops, sliced

1/4 c. onion, chopped

1 c. frozen peas

4 c. cooked rice, cooled

4 eggs

4 t. soy sauce

1/2 t. sugar

1/4 t. salt

1. In a large skillet, heat oil over high heat. Add onions and peas. Fry for 2 minutes.

2. Add rice, stir and fry to heat through.

3. Push rice to the sides of the skillet; add eggs to the side of skillet. Fry stirring constantly (this works the best if you have 2 chop sticks to spin the eggs together). Cook until eggs are set.

4. Stir eggs and rice together.

5. Season with soy sauce, sugar and salt. Mix well.

For a meal; add cooked shrimp, chicken or beef to the rice.

Chocolate Buttercream Frosting

This is the BEST chocolate buttercream frosting you will ever use. Honest! It's more like a chocolate fudge (and my kids have been known to eat it with a spoon). It's so easy. One recipe makes enough for filling and icing a 2 layer cake (but it's pretty thin on the sides). It keeps well in the frig., so why not make a double recipe. You can also frost flat (using a spatula) about 24 cupcakes; or filling a pastry bag with a tip about 18 cupcakes (again, why not double the recipe).

Sneaky Cat Chocolate Buttercream Frosting

1 lb. powdered sugar

3/4 c. butter, softened

1/2 c. unsweetened cocoa powder (I use Hershey's)

dash of salt (omit this if you use salted sweet cream butter)

warm milk - 2 or 3 T. (I warm in dish in microwave)

1. Cream butter

2. Add powdered sugar, cocoa and about 2 T. milk

3. Blend together; if the frosting is too dry, add a bit more milk. You want a nice spreading consistency.

4. Frost your cake.

** if your icing is still too stiff; add more warm milk. If you added too much milk; add some more powdered sugar.***