Buffalo Ranch Chicken Tacos

I’ve got something spicy on deck for this Mitten Movie Night!  These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Can you believe that this Summer is half over?  Where did the time go?  What seems really odd is that we haven’t even been busy this summer.  So in order to celebrate the mid-summer slump let’s pair these fresh tacos with some Summer Love Ale from Victory Brewing Company.  A perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.

For tonight’s movie, I recommend ‘How It Ends’.  I am a big fan of post-apocalyptic movies and this one was right up my alley.  Check out Netflix to find this title.  So now on to these buffalo ranch chicken tacos!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Start by cutting each chicken breast in half to thin these out a bit.  I then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.  Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken.  Place the chicken into the pan and cook each side 4-6 minutes.  Placing the seasoning on the chicken make it look almost ‘blackened‘.

While the chicken cooks make the pico de gallo.  You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor.  It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl.  Saves so much time and tastes just as delicious.

Once the chicken has cooked all the way through remove from the pan and cube.  In a bowl combine the buffalo sauce and ranch dressing.  This sauce is the key to making this chicken taco recipe the BEST!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

For the flour tortillas, I love to cook them over the open flame on my stove.  You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.  Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.  Serve with Double Batch Smashed Beans and here you are…..

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Buffalo Ranch Chicken Tacos
These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, Pico de Gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten
Course Main Dish
Cuisine Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pico de gallo
Buffalo Ranch
Course Main Dish
Cuisine Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Servings
tacos
Ingredients
Pico de gallo
Buffalo Ranch
Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten
Instructions
Chicken for tacos
  1. Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
  2. Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
  3. Once the chicken has cooked all the way through remove from the pan and cube.
Pico de gallo
  1. You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
Buffalo Ranch
  1. In a bowl combine the buffalo sauce and ranch dressing.
  2. Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!

Margarita Pie #CookoutWeek

I really don’t think that #CookoutWeek can pass without having an easy, no-bake dessert that everyone will love!  My Mother-In-Law’s Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust that’s the perfect summer treat.

Margarita Pie ready to eat.

I have previously updated the recipe for this pie and made a Cherry Limeade Pretzel Pie for National Pretzel Day.  The change was great but for today I thought I would just make the classic Margarita Pie recipe that I’ve been enjoying for years now.

Margarita Pie in a pan and a piece on a plate ready to eat.

This Margarita Pie also gives off some serious summertime vibes.  Full of creamy filling mixed with lime and orange juice it’s the perfect compliment to the salty pretzel crust.  No turning on the oven when it’s 100 degrees but you NEED to get a dessert made for that cookout your heading to.  Now on to the recipe because Summer is short!

Pretzels in a food processor and some coconut oil off to the side.

*Affiliate links are included in this post. Please read my Discloser Policy. I received Barlean’s Butter Flavored Coconut Oil complimentary but all opinions stated in this post are my own.
For more information about Barlean’s visit their About page.

How to make Margarita Pie:

For the crust, it’s as simple as crushing the pretzels. You can use a food processor or a good old Ziploc bag and a rolling pin. M

elt the Barlean’s Butter Flavored Coconut Oil, which made a fabulous swap for regular butter in this recipe, then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.

Add the sugar to the mix then press the crumbs into a 9-inch pie plate.

Ingredients for a Margarita Pie.

In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk.

Fold the ingredients together from the bottom up.  Keep stirring until all the ingredients are well combined.

Add the filling to the pretzel crust.  Put into the refrigerator to set for at least 1 hour.

Slice into 8 pieces.

And here you are……

Margarita Pie ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Cookout Week 2018 | Bottom Left of the Mitten

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Check out all these delicious recipes from all the participants of #CookoutWeek!

Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2018:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene’s Recipe JournalJonesin’ For TasteKaren’s Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour’s Cottage Kitchen

Print Recipe
Margarita Pie
Margarita Pie is a creamy, citrus no-bake pie with a pretzel crust is the perfect summer treat.
Margarita Pie | Bottom Left of the Mitten
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 0 minutes
Servings
pieces
Ingredients
Margarita Pie | Bottom Left of the Mitten
Instructions
  1. Crush the pretzels using a food processor or a Ziploc bag and a rolling pin.
  2. Melt the coconut oil then either add it to the bag or slowly pour into the food processor while pulsing to combine and get the pretzels nice and fine.
  3. Add the sugar to the mix then press the crumbs into a 9-inch pie plate.
  4. In a seperate bowl add the whipped cream, lime juice, orange juice then the sweetened condensed milk. Fold the ingredients together from the bottom up. Keep stirring until all the ingredients are well combined.
  5. Add the filling to the pretzel crust.
  6. Put into the refrigerator to set for at least 1 hour. Slice into 8 pieces. Enjoy!

Green Tea Rita

Summer is finally upon us. Longer days mean more time to spend out on the porch. After a long hot day you deserve to kick back and relax with a cool & refreshing drink. The Green Tea Rita is here to quench your thirst. Quick to make you can have this drink in your hand in less than 5 minutes.

Green Tea Rita |Bottom Left of the Mitten

Are you a fan of Summer?  I know everyone in my house is ready.  This year is exciting.  I’m home with the kids and my husband is lucky enough to have a job where he works 4 day work weeks so there is going to be lots of time together to make up for the busy school year where the weeknights feel too chaotic.  Now it’s time to relax, unwind and have a nice cool drink.  Do you like green tea?  How about spiked green tea?

For the ice tea I used a 1:1 ratio. 1 Tea Bag to 1 Cup Hot Water. Depending on your pitcher that you are adding the ice and lime to you can either go up or down. So gather your ingredients…….

Green Tea Rita |Bottom Left of the Mitten

Heat up the water. I put my 3 cups of water in the microwave for around 2 minutes and 20 seconds. Be careful not to bring to boil, don’t hurt yourself now!

Green Tea Rita |Bottom Left of the Mitten

Pour hot water carefully into your pitcher. Unpack your tea bags so the sting are out and you can put over the rim of your pitcher. Put lid on top to hold string and let tea step for 2-3 minutes.

Green Tea Rita |Bottom Left of the Mitten

Cut the lime in half. One half cut in chunks to add to pitcher of tea. The other save for garnish.

Add crushed ice and lime chunks to pitcher.  Put more ice to your glass. Pour 1/2 your Lime-A-Rita into glass. Top off with Green Tea.  Garnish with lime. And here you are……

Green Tea Rita |Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Green Tea Rita |Bottom Left of the Mitten #greentea #summerdrink #icedtea
Print Recipe
Green Tea Rita
Refreshing combination of margarita & green tea make a perfect summer cocktail.
Green Tea Rita. Perfect for those long summer nights.
Course Beverage
Cuisine Adult Beverage
Servings
serving
Ingredients
Course Beverage
Cuisine Adult Beverage
Servings
serving
Ingredients
Green Tea Rita. Perfect for those long summer nights.
Instructions
  1. For the ice tea I used a 1:1 ratio. 1 Tea Bag to 1 Cup Hot Water. Depending on your pitcher that you are adding the ice and lime to you can either go up or down.
  2. Heat up the water. I put my 3 cups of water in the microwave for around 2 minutes and 20 seconds.
  3. Pour hot water carefully into your pitcher. Unpack your tea bags so the sting are out and you can put over the rim of your pitcher. Put lid on top to hold string and let tea step for 2-3 minutes.
  4. Cut the lime in half. One half cut in chunks to add to pitcher of tea. The other save for garnish.
  5. Add crushed ice and lime chunks to pitcher. Put more ice to your glass. Pour 1/2 your Lime-A-Rita into glass. Top off with Green Tea. Garnish with lime. Enjoy!

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