Crock Pot Herbed Chicken & Potatoes

6 chicken breasts, fresh or frozen

1 1/2 - 2 pounds small potatoes

1/2 pound string beans 

3 Tbls olive oil

1 Tbls minced garlic

1 tsp dried basil

1 tsp dried oregano

1/2 tsp fennel seed

1/2 tsp ground paprika

1/2 tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

 

Quesadillas from Scratch

Makes 2 quesdillas.

Tortillas:

1 cup flour

1/2 tsp salt

1 tsp baking powder

2 Tbls soft butter or oil

1/3 cup warm water

Filling:

shredded cheese, such as cheddar, colby jack, pepperjack, mozzarella

refried beans

optional: cooked meat

For tortillas, stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive.

Preheat a skillet over high heat, then turn to medium once the surface is hot.

Divide the dough into 4 equal pieces. Roll each piece into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. The dough should be thin enough to be almost translucent.

Place one tortilla on the hot skillet. Spread refried beans on top and sprinkle on cheese. Place another raw tortilla on top. Cook over medium heat until the bottom has browned areas, then flip and cook the same. Repeat with the remaining tortillas and filling.

Cut each quesadilla into 6 or 8 pieces, and serve with salsa, hot sauce, sour cream, or other desired toppings.