It’s hard to believe that we are already more than halfway through the month of July. With summertime temperatures rising across the country, light, refreshing, and easy-to-prepare recipes are the order of the day.
In our search to find the best of light, healthy, and tasty, this recipe from Simply Recipes for Tex-Mex Chopped Chicken Salad with Cilantro Lime Dressing fits the bill. Moreover, we were able to adapt it to add protein to fit with vegetarian and vegan diets too.
This recipe fits the dietary requirements for:
Low Sugar or No Sugar diets
Keto-Friendly (don’t add corn or tortilla chips)
Tex-Mex Chopped Chicken Salad by Simply Recipes adapted by Chamein Canton
1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
3/4 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs (1 package of extra-firm tofu, drained or 1 package seitan)
1 tablespoon taco seasoning mix (low-sodium taco seasoning or your favorite taco seasoning in the packet or homemade)
12 corn tortilla chips
1/4 cup crumbled Cotija cheese (Feta cheese or Cheddar cheese can be substituted) (For Vegans mozzarella or cheddar shreds are a good choice)
For the dressing
1 tablespoon lime juice
1 tablespoon white wine vinegar
1/2 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cilantro leaves, lightly packed
1/4 cup extra-virgin olive oil
Combine salad ingredients:
Combine the lettuce, red pepper, cucumber, tomatoes, and scallions in a large serving bowl. Set aside.
Char the corn:
Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn.
Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until blackened in spots and tender, about 3 minutes. Transfer to a plate.
Season the chicken:
Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating it so the chicken is fully seasoned.
Cook the chicken:
In the same skillet used to cook the corn add 1 tablespoon of olive oil and set over medium-high heat. When the oil is hot, add the chicken and cook until deeply brown along the bottom and the flesh turns opaque about halfway up the side, 4 to 5 minutes.
Flip the chicken and continue cooking, until brown on the second side and fully cooked through another 3 to 5 minutes.
Cut the chicken:
Transfer the cooked chicken to a cutting board. Once it is cool enough to handle, cut it into bite-sized pieces.
Make the salad dressing:
Place the lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil into a blender and blend until smooth. Add 1 tablespoon of water, if needed, to get the blender going.
Alternatively, make this dressing by hand. Finely chop the cilantro and place it in a medium bowl. Combine all salad dressing ingredients and whisk until smooth.
Finish and serve the salad:
Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top.
Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.
Notes for Vegan and Vegetarians
To replace the chicken, you can use extra-firm tofu or seitan instead. Prepare it as you would the chicken, being mindful not to crowd the pan when sauteing in the pan. To keep it from steaming, cook the tofu or seitan in batches.
For those who don’t like Cilantro
You can use parsley to make the dressing in the same proportions.
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Breakfast is considered the most important meal of the day. So, instead of grabbing a fast-food breakfast sandwich, why not have a lightly sweet scone to enjoy with your tea or coffee instead.
These recipes come together fairly quickly and you can make the dough ahead of time and refrigerate it for up to two days. These recipes have been adapted for vegan, vegetarian, gluten-free, and low sugar diets. The substitutions are in the parenthesis next to each ingredient.
A Taste of Ireland recipe for Irish scones adapted by Chamein Canton
Makes 7 large scones and 10 small scones
(225gr / 2 cups) plain all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
2 heaped teaspoons (2 ¾ US tsp) baking powder
Large pinch salt
1 US level tablespoon) castor sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, turbinado, or raw cane sugar, pulsed fine)
2oz (50gr / ½ a stick of butter) chilled unsalted butter (vegan butter)
(280ml / 2 fl. oz / ½ cup plus 2 tablespoons US cups) milk approximately” (dairy: whole, 2$) (non-dairy almond, rice, soy, or light coconut milk)
Beaten egg & sugar to glaze (2 tablespoons Aquafaba or 1 tablespoon soy lecithin)
Preheat the oven to Gas 8 / 450F / 230C
Sift all the dry ingredients together. Rub in the chilled butter until the mixture resembles fine breadcrumbs. Make a well in the center and add most of the milk. Mix to a soft dough adding all of the milk if required.
Turn out onto a floured surface and knead lightly. Roll out to about 1 inch (2 ½ cm) thickness. Dip the cutter into flour and cut the dough into rounds of 1 ½ inch (4cm).
Place scones on a floured baking tray, glaze with the beaten egg, and put immediately into the hot oven. In 15 minutes approximately, the scones should have risen and had a golden top. Enjoy with Irish butter and homemade jam!
The amount of milk added is determined by where you live and your house. If you’re in a drier area, you may need to add more milk so the dough begins to come together. Be sure not to overwork the dough. If you live in a humid climate, it may take less milk. Use your judgment.
Mini Chocolate Chip scones by Sugar Spun Run adapted by Chamein
2 cups all-purpose flour (465g) gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, white rice, or brown rice flour)
1/4 cup granulated sugar (100g) (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)
2 teaspoon baking powder (18g)
1/4 teaspoon salt
1/2 cup very cold unsalted butter frozen is better (226g) (vegan unsalted butter)
1/2 cup heavy cream (237ml) (full-fat coconut milk or 3 tablespoons almond milk with 2 tablespoons melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add )
1/4 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 375 F (190C) and line a cookie sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt.
Thoroughly cut in butter (I prefer to freeze the butter, grate it using a box grater, and then cut it in that way. This method yields the flakiest scones, but is not mandatory — you can use cold butter cut in with a pastry cutter).
Measure out the heavy cream in a measuring cup and add vanilla extract. Stir gently.
Carefully stir heavy cream/vanilla mixture into flour mixture. You do not want to over-mix, but due to the number of dry ingredients, it may be tricky to well incorporate the liquid and the dry mixes. You may briefly use a KitchenAid or electric mixer on a low setting to help coax the dough to cling together.
Once the dough is beginning to cling together, add chocolate chips, stir briefly, and then transfer to a very lightly floured surface
lightly knead the dough and chocolate chips together until you are able to form a ball.
Break the dough into 4 even pieces and round each one out into a disk about 5″ wide.
Cut each into 8 wedges and transfer to cookie sheet.
Bake at 375F (190C) for 14-16 minutes.
While the scones cool, prepare your glaze by whisking together milk, vanilla extract, and powdered sugar. Start with 1 cup powdered sugar, and if it still seems too runny you may increase the sugar amount.
Once scones are cooled, dip, drizzle, or spoon the glaze lightly over the top of each scone. Allow it to sit and harden before serving.
To learn more about Irish Cooking check out A Taste of Ireland on Recipe TV
I’ve been in the publishing industry as a literary agent and an author for a long time. Publishing has gone through changes over time. Some changes have been permanent, while others were essentially transient. It’s still centered around fiction and nonfiction with a host of genres and sub-genres. Both fiction and nonfiction books are reflective of the times, trends, and movements. Nonfiction books that focused on race and gender, now include titles that cover the Black Lives Matter Movement, transgender issues, and gender identity to name just a few. The same applies to fiction sub-genres in a multitude of categories, I am going to focus on women’s fiction.
Wikipedia defines women’s fiction as an umbrella term for women centered books that focus on women’s life experience that are marketed to female readers, and includes many mainstream novels or women’s rights Books. It is distinct from Women’s writing, which refers to literature written by women. The Women’s Fiction Writers Association says women’s fiction may include romance, or it may not. It could be contemporary or historical and have magical, mystery, thriller, or other elements. What defines a novel as women’s fiction is that the driving force is the protagonist’s journey toward a more fulfilled self.
The wonderful thing about fiction is it allows you to create a world from your mind’s eye. The only limitations are the ones you put on yourself, at least that’s the case when it’s just you and your laptop or notebook. If you are a female author who happens to be north of forty or fifty-plus, then you are in for a fight from the outside.
There is so much talk about age and how it’s just a number. The fact is that your grandparents’ fifty looks nothing like it does today. With good nutrition, skin care, and surgical intervention, in some cases, people are not only living longer, they are looking better than ever. Moreover, the sit in a rocking chair mentality has gone out of the window. You are more likely to find a grandmother in a spin class, and if she does like to knit, today’s north of fifty grandmothers are doing it in between yoga and Pilates. Life north of forty is viewed as an opportunity to make our second acts more exciting and fulfilling.
It’s the reason I am often puzzled by fiction categories for women over forty. First off, a lot of people think romance when you say you’re an author. There’s nothing wrong with being a romance author at all. It’s the most popular category in fiction. Romance novels focus on relationships and romantic love with an emotional and happy ending. When it comes to stories of love, everyone wants a happy and satisfying end. However, that view or path changes as we get older, and many female authors who are north of forty, fifty, and even sixty-plus reflect that in their writing.
Currently, romances for people over forty are called seasoned romances. Some hold to the happily ever after formula, only with older characters. Why it’s categorized differently when it’s still all about love, is beyond me. Then there are the seasoned romances where the path to true love isn’t easy. It’s fraught with many of the issues people over forty face when looking for love, or when they are trying to keep romance alive in a relationship. In Shakespeare’s A Midsummer Night’s Dream we’re watching the Athenians pursue love and all its follies, and find The Bard was quite correct to state that the course of true love never did run smooth. Romances with older characters develop the romance in a nuanced way that reflects their experience and the time in their lives. Situations when one was quick to get angry about and summarily dismiss at thirty-years-old, aren’t looked at in the same way at forty or fifty. In the end, north of forty and fifty characters are looking for love and find it, but the path to get there is different.
Then there is the relatively new genre of chick-lit. Viewed by some as a derogatory term, it’s loosely defined as literature that appeals mainly to women. (obviously, a man’s idea) The other definition for chick-lit is a genre fiction which “consists of heroine-centered narratives that focus on the trials and tribulations of their individual protagonists. What’s not said in this definition is what is usually found when you pitch it to editors. Chick-lit is about women in their twenties and thirties. Anything written with characters over forty is defined as either matron-lit or hen-lit, neither of which particularly flattering. Matron is a term associated with female prison guards or a verb that’s the kiss of death in fashion. Hen conjures up images of women sitting in a room laughing or talking while men refer to their chatter at clucking. Why can’t women over forty and fifty still be chicks? Writing about mature men isn’t called Prostate-lit or Dick-lit for men who use Viagra. No one would dare do such a thing even though publishing is overwhelmingly female, but it’s still mostly a boys club the further up the chain of command you go.
I started referring to my writing as Still A Chick Lit as I went through my forties to being in my fifties. Life and love are essentially the same, but there’s much change as you age. If you’re single/divorced, the dating pool is considerably smaller and you don’t have the time to take long applications. Everything has to be put on the table rather quickly so you can make the decision if you want to pursue a relationship or not. It comes down to the devil you know or the devil you don’t know. The number of people who get back together after divorce or long-term dating/cohabitating is quite large. I used to wonder about that when I was in my thirties. I couldn’t fathom doing such a thing. If you got rid of a man, you did it for a good reason. He should stay gone, right? Well no. I’m not sure if it’s a matter of being mature, scared, or just tired of the gerbil wheel of dating. Things change and there’s a level of acceptance and communication that you are a little more willing to do to make love work.
The bottom line is grey hair in a book doesn’t mean the story is old. As a matter of fact, you can find a plethora of characters that are made more charming and interesting with age. One of the biggest announcements at the end of 2020 was a Sex and the City re-boot with three of our favorite ladies in New York navigating their lives as women in their fifties with husbands, children, careers, and friendships. What made the series and subsequent movies successful was going on the journey with Carrie, Samantha, Miranda, and Charlotte. Age didn’t make them any less interesting. In fact, they became more inspiring as women over forty and fifty began to think about their lives in different ways. Why that won’t happen with books is beyond me, but it’s something that I hope to change.
I hope that you will come with on this journey as an author of Still A Chick-lit and nonfiction passion projects to go on this journey with me
Classic Chocolate Cake recipe from Add A Pinch and adapted by me
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, or sorghum flour)
2 cups sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut or turbinado sugar, pulsed finely)
3/4 cup unsweetened cocoa powder (Dutch-process cocoa or regular unsweetened cocoa)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk (non-dairy: 1 cup almond, soy, rice, or light coconut milk plus 1 tablespoon apple cider vinegar or lemon juice)
1/2 cup vegetable oil canola oil, or melted coconut oil
2 large eggs (1/2 cup Aquafaba, ½ cup silken tofu plus ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or egg replacer)
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add buttermilk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
The cake batter will be very thin after adding the boiling water.
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost
Chocolate Buttercream Frosting by Add a Pinch adapted by me
½ cup milk (dairy: whole milk, 2%) (non-dairy: almond, soy, rice, or light coconut milk)
2 teaspoons vanilla
½ teaspoon espresso powder or 1 tablespoon brewed coffee
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups almond milk (soy, rice, or light coconut milk) (dairy: whole milk, 2 %, non-fat milk)
¼ teaspoon vanilla extract
¼ cup white sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut, or raw cane sugar, finely pulsed)
¼ cup unsweetened cocoa powder (Dutch-process or regular unsweetened cocoa powder
In small bowl, combine cornstarch and water to form a paste.
In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
In a clean glass or metal bowl, add the heavy cream and cream of tartar.
On medium-high speed whip the cream and slowly sprinkle the sugar in. Continue whipping until soft peaks begin to form. When you run a spoon through the bowl, it should leave a path.
To make the chocolate mousse filling, fold in ½ the whipped cream into the cooled chocolate pudding. Fold until you don’t see any white streaks. Then fold in the remaining whipped cream. You can put it in the fridge for up to 1 day in advance, otherwise, fill the cake right away. Let the filled cake set in the fridge for at least an hour before serving.
Vegan Whipped cream recipe from Minimalist Baker
1 14-ounce can coconut cream or full-fat coconut milk (do not use cream of coconut, it’s too sweet and won’t work, It’s great for a pina colada) (I like Whole Foods 365 brand of coconut milk)
Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!