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I made the Buffalo Wild Wings Garlic Parmesan chicken and potatoes slow-cooker recipe that's been floating all around the internet. It's super simple, uses only a few ingredients, and it's very filling and good, and makes great leftovers to take for lunch the next day. Some of the recipes call for cream cheese, but I don't like cream cheese in my cooking, except in desserts, so I leave it out.
This was the second time I've made it. The first time, I used peeled and cut-up russet potatoes. This time I used whole yellow little baby potatoes and that really kicked it up a notch. I'll use those from now on.
I served it with crusty buttered baguette bread, and "old-school" pineapple salad on the side. I'm sure most of you know what that is; a pineapple slice on a bed of lettuce, with a dollop of mayo in the middle, a sprinkle of grated cheddar cheese, and a maraschino cherry on tip. It's a refreshing accompaniment to this chicken dish which has a bit of a spicy "kick" to it.
Status:
"Just think, a Buc-ee's replacing an old Buc-ee's."
(set 9 days ago)
Location: Suburban Dallas
52,798 posts, read 48,203,620 times
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Quote:
Originally Posted by magicshark
Making beef flautas
I like the sound of that! Perfect for Taco Tuesday.
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