Crock Pot Chicken (with Pasta)

This has to have been one of the easiest recipes I’ve tried. Not only do you basically just dump everything into a crock pot and leave it, but you only need it to cook for 4 hours (forget to make this in the morning? No worries! Start it at 2pm and you can still eat by 6!). You do have to melt the cream cheese and the soup together first–I didn’t combine these two things as well as I should have, but it led to me having little pockets of cream cheese goodness in the sauce that I kind of loved.

I used just two (large) chicken breast and the full 2 cans of cream of chicken soup and it worked out great.

The only suggestion that I would have is to cut up the chicken how you’d like it served before putting it in the crock pot–cutting it up afterwards wasn’t the easiest thing to do, although if you want to shred the chicken, it would easily do that.

Good stuff here. But I might suggest that you add a green as a side to this meal? Oh! Or maybe add some peas to the pasta for the last couple minutes of boiling so there added to the mix? Something is needed to counteract all of the creaminess!

Ease of Prep: 4 out of 5 stars–only because you have to use the stove!

Taste: 3 out of 5 starts–greens were needed

Leftovers: 5 out of 5. This tasted just as good the 3 other days I ate it!

Many thanks to The Girl that Ate Everything for the recipe!

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Slow Cooked Pork Carnitas

Who doesn’t love a taco?

I ran into this recipe first through Iowa Girl Eats who posted the original recipe from Skinny Taste (I totally went down the Internet Rabbit Hole…). IGE raved about the meal and suggested serving it over rice, but I love me a taco so I decided to go that way.

Now, this one was a total shopping/planning fail on my part. The recipe calls for a pork shoulder and adobo peppers. I couldn’t find a shoulder so I used a roast and totally forgot to buy the adobo peppers (bummer). I also completely forgot to add the cumin before the meat went into the pot. See? Total fail on my part. Luckily this recipe if pretty forgiving. 🙂

The hardest part of this recipe is getting up early enough to have the time to brown the pork and prep it for the pot. All-in-all, this took about 15 minutes, although while it was browning, I did some dishes and fed the dog. Hands-on time, maybe 5 minutes.

Brown the pork, and while you let it cool a bit, slice up 4 cloves of garlic.

Then you cut random slits in the pork and shove in your garlic slices. Mine were all different sizes and some were smashed (since that’s how I remove the skin from garlic) but it didn’t matter. Into the pot with the rest of the ingredients and spices and you’re good to go!

I checked on the meat after about 6 hours and noticed that my chicken broth was pretty much gone so I dumped about a cup more in the pot. I’m thinking that more was needed because I got a roast instead of a shoulder. There wasn’t a lot of juice in the meat.

8 hours later I barely touched the meat and it broke apart into shreds. I tried to find my bay leaves but only found one…I’m assuming the other will pop up once I make it through my leftovers.

I then made quick tacos with sour cream, cheese, and the meat. I would recommend adding tomatoes and possibly lettuce with this as well.

Overall I didn’t miss the adobo peppers that much, but I think this will be even better with them. While tasty, it was missing a bit of a kick that I like in my tacos. Still, it’s a great recipe and made a bunch of leftovers that I’m still eating.


Ease of Prep: 4 out of 5 stars (only because you have to brown AND chop garlic AND cut into the meat)

Taste: 3 out of 5 stars (probably because of the missing adobo peppers and the fact that this was a roast instead of a shoulder)

Leftovers: 3 out of 5 stars. This is a great leftover meal since it makes a bunch, but it does get a little dry.

Many thanks to Skinny Taste (again) for the recipe.

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Chicken Enchiladas

Last Friday I went to a Friday happy hour on the cheap at my friend’s house and offered to bring dinner for the group. The ingredients for Chicken and White Bean Enchiladas were sitting in my kitchen so I figured this would be a great item to bring over.

Before making it, I was a little worried that the white bean portion of the recipe would be a little too overpowering, but the balance of the chicken and bean, mixed with the creamy sauce and cheese was just perfect. All four of us really enjoyed it and really…1-2 enchiladas was perfectly filling.

Some notes/adjustments (very minor):

  • I didn’t use low-fat sour cream or low-fat cheese OR low-fat tortillas. Eh.
  • I used whole wheat tortillas since they were the same price at Target as the regular ones, so I figured what the hell
  • I didn’t actually measure how much sour cream I put in the sauce and probably put a little extra (because…yum.)
  • I got lazy and didn’t shred the chicken all that much. It was mostly chunked but that didn’t make a huge difference in the meal. Although the chicken did fall out of the tortillas once or twice during the roll/transfer to pan portion of the recipe
  • We baked the enchiladas for 25 minutes and then took the tin foil off and baked them for another 10 minutes to get some browning on top. I like crusty cheese ends.

Overall, the prep and assembling of this meal was very straight-forward and the amount of ingredients was good–I had a lot of the items on hand and the rest were easy to find and low-cost. It perfectly made the 8 servings listed, served 4 of us and I even had a couple left over for lunch the next day!

The only bummer is that it used 3 big pans to make–that’s a lot of dishwashing. But overall, that’s a small price to pay for a great-tasking meal.

I will definitely be making this again–and even sent the recipe on to friends after the meal. It’s always a good sign when people request the recipe!

Taste: 5 stars (out of 5)

Ease of Prep: 4 stars  (out of 5)

Many thanks to for the recipe!

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Welcome to Web Test Kitchen!

My name is Amanda and I enjoy both cooking and browsing blogs. I frequently find recipes online that look amazing and I try them out, always hoping that they taste as good as they look.

Since I try out so many of these online recipes, I figured I’d start a blog that reviews these recipes and lets the world know whether these are worth trying and how easy they really are.

I’ve tried a number of recipes thus far, but since I wasn’t blogging at the time, I don’t have pictures (yet!) but I will let you know if they were worth trying, any modifications that I’ve done, and how easy they are on a five-point scale.

I hope you enjoy this and if you have any recipes that you’ve seen online that you’d like me to try, send me the link!

Thanks for stopping by!

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