Sweet Addictions

Puri ( Indian Fried Bread)

2025-08-08T14:04:00.000-07:00

I got this awesome recipe from one of my friends and wanted to give it a try for lunch. It over exceeded my expectations and the bread itself puffed up nicely when fried. I paired it with some vegetable kurma.

INGREDIENTS

1/2 cup whole wheat flour / Atta flour

1/2 cup of all purpose flour

2 tb semolina / Suji

1/2 tsp salt

1 tb oil

Some water

METHOD

1. Mix all the dry ingredients and oil. Add the water a little at a time. Dough should not be too soft.

2. Roll out into small balls, cover with damp towel and set aside for at least 20min.

3. Using a small rolling pin, flatten each ball and not to thin or flat. If it stick to the counter, add some oil.

4. Heat up oil till it’s really hot. Place the rolled dough one at a time and gently move it around with a tong taking care not to punch hole or it will not rise.

5. Once it has puffed up, turn it so the other side can cook. Do not leave it in the oil too long. This takes about less than 5 min.

6. This can be eaten with potato masala, any type of curry or I sometimes just like to eat it plain.

Quinoa greek salad

2018-08-26T10:48:00.005-07:00

Today I made a super healthy salad with Quinoa. I really love the nuttiness of this grain and paired with vegetable and lemon...its out of this world.

Ingredients

1/2 cup of Quinoa ( wash in a small strainer)
1 cup water

Let this come to a boil and slow down the heat to simmer. Cover the lid and cook till all the water had evaporated and the grain has a white ring around it. Fluff it up and set aside.

Vegetable

Cucumber - diced
Baby tomatoes - cut in half
Bell pepper - diced
Onion - diced
Garlic - chopped
Parsley - chopped
Feta cheese - crumbled

The dressing I used a pear and cranberry balsamic vinegar and squeezed half a lemon but you can actually use any kind of dressing preferred.

Let the flavors develop for at least 2 hours.

21st Birthday SS

2018-08-26T10:38:00.003-07:00

I made a regular white cake for my daughter's 21st birthday and used raspberry jam as filling. As for the frosting I used whipped cream and gelatin to stabilize it. Not quite happy with the recipe for the cake and I actually used a box mix last minute for the top layer.

Shai 23rd Birthday

2018-05-01T07:40:00.003-07:00

My baby boy turned 23 this year and he loved Tiramisu so I decide to make him one instead of buying it. Indeed I must say homemade cake are the best ! I used lady's finger cookies on the outside. The cake is layered with whipped mascarpone and heavy cream frosting and kahlua.

My birthday cake ...Black Forest

2018-05-01T07:33:00.001-07:00

I love love absolutely love Black forest cake. Something about the sweet cherries and whipped cream in between the cakes and the texture of the cake itself is moist and chocolaty. The cake was frosted with whipped cream which was stabilized with gelatin. Even after 2 days the cake was very moist . The only regret was I did not have the cherry liquor and just used Vodka.

Ingredients

2 cups flour

1 1/2 cup sugar

3/4 cup cocoa powder ( dutch processed)

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup buttermilk ( I mixed in 1 cup milk and 1 tbsp lemon juice)

1 cup hot water

2 large eggs

2 tsp vanilla

Cherry Liquor

1/2 cup sugar

1/2 cup water

1/4 cup cherry liquor

Whipped Cream Frosting

1 tbsp water

1 tsp gelatin

3 cup Heavy cream

1/4 cup powdered sugar

Method

Preheat oven to 350 degrees. Prepare 2 8inch cake pans with parchments.

Place all dry ingredients in a bowl. Add the eggs and the wet ingredients. Beat with handheld mixer till everything is blended nicely. Batter will be very thin.

Pour into prepared pans and bake about 45 min and test with wooden skewer if the cake is done. The skewer should come out clean. Cool for 10 min in the pan and then turn over to the cooling rack.

Prepare the cherry liquor by mixing everything together and set aside.

For the whipped cream...First mix the gelatin in a cold water and set aside. once gelatin is soft, put in the microwave for couple of seconds and let it cool. Beat the heavy cream with powder sugar for 5 min or so. Add the room temp gelatin in and whipped the cream to soft peak. Keep refrigerated until ready to use.

51st Birthday Carrot cake

2018-05-01T07:15:00.002-07:00

Well this surely doesnt look like a carrot cake because I was so busy that I forgot to sprinkle the pecans our the cake. No doubt the cake was delicious and moist. My hubby loves carrot cake and this surely made his birthday special. Recepi is adapted from here

I made another carrot cake for my friend's husband and managed to add the nuts :)

Refrigerated cutout sugar cookie

2018-01-03T11:55:00.003-08:00

Today I decided to try yet a other recipe for sugar cookie but this time the cookie dough needed to be refrigerated for at least 4 hours and I thought since I had the time why not give it a try. I am so happy that I did because the cookie was soft and it held up its shape while baking. The taste of the cookie was amazing.
Source. Haniela

Ingredient

3 cup four
1 tsp baking powder
1 cup sugar
1/4 tsp salt
1 tsp vanilla essence
2 stick butter
1 egg

Option..can also add lemon or orange zest to the dough

Directions

In a small bowl whisk egg and essence, Set aside

Cream butter and sugar. The creamed butter should be light and fluffy. Add egg mixture and mix well. Beat for about 1 minute.

In another bowl, sift dry ingredients.

Gradually add flour mixture into the butter in 3 additions. Scrape the dough into a large bowl and knead with your hands till everything is combined, Bind dough together and make into a disk. Wrap the dough in a plastic and refrigerate overnight or at least 4 hours.

Divide cookie dough in half. Roll one half of the cookie dough into about 1/4 inch thick.

Cut out as many cookies as you can. Place the cookies on a baking sheet lined with parchment paper. Chill the cutout in the fridge for about 10 minutes.

Bake for 8 minutes depending on your preference.

Let the cookies cook on the baking sheet and then transfer to cooling rack.

Store in airtight container for up to 2 to 3 weeks or freeze undecorated cookies between pieces of wax paper in a large container.

Decorate as desired with royal icing.

Christmas cookies

2018-01-03T11:48:00.002-08:00

Made another batch of cookies for Christmas with this recipe.

Strawberry Swiss Roll

2017-12-06T16:29:00.000-08:00

I used one of my old swiss roll recipe. Moist and delicious. Filling is whipped cream and strawberry

Best Cut-out Sugar Cookie

2017-12-06T16:25:00.003-08:00

Yummmm, this is such a keeper recipe. I made this but forgive my decorating skills. Me and my daughter had so much fun doing this. The cookies itself kept fresh for almost 1 week in a airtight container.

The best part of this recipe is that it does not need refrigeration and all you need to do is just let it rest for couple of minutes then cut out and bake.

If you dont like the cookie to spread out and soft, add a little more flour but start of with 2 1/2 cup then gradually add more.

Cookie freezes well.

Ingredient

2 stick butter, softened
2 1/2 to 2 3/4 cup flour
2 tsp baking powder
1/2 cup confectioner sugar
1 egg
3 tsp flavoring
1 tsp salt

Directions

Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.
Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Royal Icing

2 lb confectioner sugar
1/3 cup plus 1 tb meringue powder
about 3/4 cup water

20th birthday

2017-12-06T16:05:00.004-08:00

We celebrated my daughter's birthday today and since I have been seeing a lot of drip cake pictures, I thought of giving it a try. Loved the cake and how it turned out. The ratio for the chocolate drip was a little runny. Next time need to reduce on the heavy cream. The cake was a White Almond Sourcream Cake. My filling was strawberry preserves.

Strawberry Pie

2017-06-04T19:48:00.003-07:00

English Tea Loaf

2017-06-04T19:39:00.002-07:00

This is an easy bread to make and tastes so wonderful especially with butter spread. Best thing is that it does not use yeast and its not too sweet.

Ingredients

500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt

Method

Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes. Squeeze them out and throw, Add the mixed fruit and let it soak about 1 hour.

Set the oven at 350 degrees. Line the loaf tin with parchment paper. Stir in the flour, spice mix, sugar, baking powder and egg. Mix well.

Spoon onto tin and level the top. Bake for 1 hour or until skewer comes out clean when inserted. Cool in the tin for 10 min, then turn out to cool on a wire rack.

Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor. To serve , cut into slices and spread with butter.

Walnut and Cinnamon Swirl Bread

2017-06-04T19:23:00.000-07:00

Ingredients

For the Yeast mixture

1/2 tsp sugar

1/4 tsp flour

2 tbsp warm water

1 1/2 tsp yeast

Dough Mixture

1/2 cup milk

3 tbsp sugar

3/4 tsp salt

1 egg

1 tbsp butter

2 cup flour ( plus more if needed)

Filling Mixture

1 3/4 cup walnut ( grounded)

1/4 cup milk

1/4 cup butter, melted

1 egg yolk

1/4 tsp vanilla

1/2 cup sugar

1/2 tsp cocoa powder

1/4 tsp cinnamon powder

Topping for the bread

2 tbsp coffee

1 1/2 tsp sugar

melted butter

Method

First combine the yeast ingredients and proof it in a warm place.

Warm up the milk and butter slightly. Add egg, milk, sugar, salt and yeast mixture to flour and make into a soft dough. Put in an oiled bowl and let it rise and double.

Meanwhile mix the ground walnuts and the rest of the ingredients and keep aside.

Once the dough has risen, roll out into a large rectangle. Make sure it is very thin. Spread out the filling on the dough evenly. Roll the dough into a long cylinder.

Spray the loaf pan. Take the rolled dough and turn it around twice. Bake at 350 degrees for 15 minutes and the reduce the oven to 300 degrees and bake for another 45 minutes.

Berries Angel Food Cake

2017-06-04T19:06:00.002-07:00

For the first time today I tried making angel food cake. Its pretty simple compared to all the complicated ones that I have done and whats the best thing is that it does not use any oil :)

Ingredients

3/4 cup egg whites ( I used 5 eggs)
1/2 cup + 2 tbsp flour
3/4 cup sugar
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp vanilla esence
1/4 tsp almond essence
1 tsp Lemon juice

Method

Separate the egg whites in a clean bowl. In a another bowl sift the flour with half of the sugar. Set aside.

Beat the egg whites till frothy. Add the cream of tartar, salt and beat. Gradually add the lemon juice and sugar gradually and beat till peaks form and it looks glossy. Do not overbeat. Finally add the flavorings.

Slowly stir in the flour. Do not overmix.

I made mine in 2 4in angel food pan and 6 cupcakes

Bake at 350 degrees for about 40 min and test with wooden skewer for doneness. Turn it upside down and let it cool.

Sinfully Delicious Oreo Pudding

2017-06-04T19:04:00.001-07:00

Okay I am out now....I have been working my butt out not to indulge in sweets but my oh my this is indeed heaven on a dessert plate. I was very skeptical of this because I am not a fan of pudding. I wanted to halve this recipe but thought might as well make it since it was for a potluck.

I have no words to say about this baby. So yummy !

Ingredients

1 packet (15 oz) Oreo cookies
1/2 cup butter, melted
*2 packet instant chocolate pudding mix ( I used sugar free pudding mix)
*3 1/4 cup milk ( I used 1% fat free milk)
*2 container cool whip ( I used fat free)
*8 oz cream cheese ( fat free)
1 cup powdered sugar

* optional if you want to use fat free or else go for the actual one

Method

Put the cookies in a food processor or a ziplock and crush them. Take out 1/2 cup and leave aside.

Pour the melted butter in and mix to combine then pour it onto a 9 by 13 inch glass dish and press.

Whisk the pudding mix with milk and set it inside the fridge.

Beat cream cheese and powder sugar. Mix in 1 container of the whip cream.

Spread the cream cheese mixture on top of the crust. Now add the chocolate pudding mix. Then layer with the other container of cool whip. Sprinkle the extra oreo evenly. Cover with plastic wrap and keep in the fridge until time to serve.

7-up Pound Cake

2016-12-27T13:27:00.000-08:00

Okay as I looked at this, it sounded as if I was going to be attacked by sugar fairy and also the cake will taste horrible as it has soda in it. But to my amazement this is the most fluffiest, softest, tasted incredible and oh I can go on and on...delicious !

This will be my next favorite pound cake recipe. Thank you to here for posting this wonderful recipe.

This recipe I halved it and made just one loaf size.

1 cup unsalted butter, softened
1/2 cup shortening ( I used 1/2 cup butter)
2 cup sugar
5 large eggs, room temperature
1 tsp vanilla
1 tsp lemon or orange zest
3 cups all purpose flour, sifted
1/2 tsp salt
1/4 cup heavy whipping cream
1 cup 7-up soda

Directions

Preheat oven to 350 degrees.

Generously grease a bundt pan or 2 ( 8in) cake pan

In a large mixing bowl, cream together butter and sugar till fluffy.

Add eggs one at a time. Add in the zest and vanilla and salt.

Slowly add the flour, mix lightly, Now add the 7-up and heavy cream, Beat till everything is well combined and fluffy.

Bake for about 1 hour and test with skewer and if it comes out clean, remove to a cooling rack.

Once it cools slighty remove cake from pan and let cool completely.

8th Birthday

2016-12-27T13:08:00.003-08:00

My son's 8th birthday was a blast. We had it in Chuck E Cheese and all he wanted was a Captain America cake. Oh I was thinking of just ordering the cake when the baker told me she cannot specifically make a shield cake so mommy had to do something about it.

When searching on pinterest and came upon some wonderful ideas. Well I did it, I made my son's day by doing what he requested. Its a simple here cake with buttercream frosting. Simply loved it and it kept moist even after 2 days in the fridge.

We even had our Elf friend visit us for the birthday dressed up as Captain America.

And I also made cupcakes

Chicken and Kale Soup

2016-12-27T12:57:00.002-08:00

I made this wonderful soup today. Well, this sounds like your regular soup but with a hint of cumin and ginger. The flavors really come together well in this dish. I also added some dirty rice in it.

Ingredients

Chicken breast, cubed
Carrot, cubed
Kale
Zuchini, cubed
1/2 tsp ground cumin
1/2 tsp chili powder
Ginger
Onion, cubed
Garlic, minced
Chicken broth
Salt and pepper

Directions

Marinate the chicken cube with chili powder, salt and pepper.

In a pot add olive oil and saute ginger, garlic and onion. Add the marinated chicken. Cook till slightly browned. Add the carrots, kale, zuchini and cumin. Stir for a bit and add the chicken broth and dirty rice.

Add seasoning according to taste and let cook until rice and vegetable soften.

Pumpkin Bread

2016-12-27T12:55:00.001-08:00

For the love of pumpkin and its almost Thanksgiving..what more can I ask for other than Pumpkin bread and Pumpkin Pie. I decided to make the pumpkin bread today and my oh my this is a keeper recipe. Its so easy to put together since its a one bowl mix.

The bread is so moist and the aroma of the spices simply filled the air in the house. I think I better get on with the recipe and go cut a slice of the pumpkin bread for me to munch on....

Ingredients

1 can pumpkin puree (15 oz)
4 egg
1 cup Vegetable oil ( or 1/2 cup butter, melted and 1/2 cup oil)
2/3 cup water
1 cup brown sugar
1 cup white sugar
3 1/2 cup flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp cloves, optional
1/4 tsp ginger powder
1 tsp pumpkin spice, optional ( if you have it might as well use it)

Method

Preheat oven to 350 degrees.

Mix flour, spices, salt, baking powder and baking soda in a bowl.

In another big bowl, beat the eggs and sugar. Add pumpkin puree, oil, water,and beat till just combined. Add slowly the dry ingredients and mix until combined.

Prepare 3 loaf pan, Bake for 45 minutes or until skewer comes out clean when inserted.

19th birthday cake

2016-09-27T08:36:00.003-07:00

Today is my daughters birthday and she turned 19. Wow how fast time has flew. I can still remember the day she was born. I was thinking of what cake I should make for her and finally decided to do a vanilla lemon cheesecake in the middle. I just loved how the cheesecake with a hint of lemon rind complimented the vanilla cake with whipped cream frosting.

CHEESECAKE LAYER:

Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
1/4 tsp of salt
2 egg
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Cake

2 cups All Purpose flour
2 cup granulated white sugar
2 teaspoons baking powder
1 teaspoon
3 large eggs, at room temperature
1 cup buttermilk
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
2 teaspoons finely grated lemon zest
1/4 cup freshly
squeezed lemon juice
1/4 cup lemon-lime soda (Sprite or 7-Up)
1 teaspoon vanilla extract

DIRECTIONS:

1. Prepare the cheesecake layer: Preheat the oven to 325 degrees F. Place a 13x9 pan on the lower third rack of the oven and fill it halfway with water. Place another rack on a level above the pan. Spray a 9-inch springform pan with nonstick spray.

2. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the rack above the roasting pan. Bake the cheesecake for 40 to 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

3. Prepare the cake layers: Preheat the oven to 350 degrees F, and spray two 9-inch pans with nonstick spray with flour (Baking Spray). In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the eggs,
buttermilk, butter, shortening, zest, and juice to the bowl. Use an electric mixer on low speed to combine (1 minute).
Scrape sides and bottom of the bowl with a rubber spatula. Beat on high speed 2 minutes. Add the soda and vanilla and beat on low speed for 30 seconds until incorporated. Divide the batter between the two prepared pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the pans cool on a wire rack for about 20 minutes, then run a knife around the edges of the pans and turn the cake layers onto rack to cool completely.

4. Prepare the frosting: In a large bowl, use an electric mixer on high speed to beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating on low speed until blended. Scrape down the bowl with a rubber spatula. Add the lemon zest and 1/4 cup lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. If the frosting appears to be too thick, add an additional tablespoon or two until you get a nice consistency. Cover and refrigerate the frosting until you are ready to assemble the cake (it will firm up a bit up

5. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Spread a couple of spoonfuls of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer and spread a couple more teaspoons of frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake. Pile the frosting on top of the 2nd cake layer, spread it to the edges and down the sides of the cake. Decorate as you wish!

One Bowl Fluffy Chocolate Cupcake

2016-02-23T06:19:00.000-08:00

Oh my goodness I am going crazy over this cupcake. These are so fluffy and moist. Even after 2 days the flavor was intense and tasty. I topped it up with tangy cream cheese frosting. Adding the greek yogurt gives the cake the moist and fat that it needs to make it super fluffy.

This is going to be my next favorite cupcake as it only uses one bowl...clean up is a brisk.

Ingredients

1½ cups granulated sugar
1 cup all purpose flour
½ cup cake flour
1 cup unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
4 eggs
1 cup greek yogurt
2 teaspoons vanilla extract

Method

Preheat the oven to 350 degrees F.
Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
Mix in the butter on low speed, until the mixture resembles moist crumbs.
Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
Fill lined cupcake wells just over half full (approx. ¼ cup of batter).
Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
Cool completely before frosting.

Zoodle Padthai

2015-12-20T19:37:00.001-08:00

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle. It tasted soo good especially if you are in low carb diet.

Fluffy Moist Vanilla Cupcake

2015-12-20T19:26:00.000-08:00

I have made quite a few different type of vanilla cupcake but this one held up pretty well and I kept it unrefrigerated for 4 days and still it was moist.

Ingredients

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

Method

Preheat oven to 350*F.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
Frost as desired when fully cool.
Feel free to use this recipe for a cake as well. The recipe above will work for a 6″ cake. Double the recipe for an 8″ or 9″ cake.

Cauliflower rice with Chili Lime Grilled Chicken

2015-12-20T19:13:00.000-08:00

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track. It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much. Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice. To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes. Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.

Lime Chili Chicken

Ingredients

2 tsp chili powder
1 tsp brown sugar ( I used honey 1/2 tsp)
Grated lime pee
Salt
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil

Method

Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.

Use own judgement on the spice level and also how much needed. I never measure when I cook. Just taste as I go along.