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.***

Chicken Spinocolli Casserole

I love this casserole dish. Made with some of my favorite things: chicken, spinach and roma tomatoes. Even my kids like the casserole. I serve this with a side of Basil Pesto Penne Pasta. I have included both recipes: casserole and penne pasta.

Chicken Spinocoli Casserole

3 large boneless, skinless chicken breasts, cut into small pieces (about 1")
4 T. butter
1 c. chopped fresh spinach
1/4 c. chopped fresh basil
1 bunch fresh broccoli, chopped
3 Roma tomatoes, chopped
1/2 package feta cheese, crumbled
2 c. shredded mozzarella cheese, divided

1. Melt butter in saute pan, add chicken and cook until no longer pink.
2. Pour chicken into cooking sprayed casserole dish.
3. Add and toss all other ingredients. Sprinkle 1 c. mozzarella cheese over top of mixture. Bake in 350 degree oven for 20 - 25 minutes (uncovered), or until cheese melts.

Creamy Basil Pesto Penne Pasta

1 container Basil Pesto Sauce (fresh sauce)
3 T. fresh grated Parmesan cheese
1/2 c. - 1 c. heavy cream
1 package Penne Pasta (I use Barilla)

1. Place pesto sauce into saute pan (or saucepan), on medium heat and add fresh grated Parmesan cheese.
2. Whisk in heavy cream. For creamier sauce, add to the 1 c. side, keep sauce warm on lowest setting.
3. Cook pasta according to package directions.
4. Place pasta into pan with sauce, stir.

Place penne pasta with sauce onto plates, add chicken casserole, garnish with fresh grated Parmesan cheese.