Creamy Chicken Rice Soup

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1/2 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup cooked chicken, diced

Directions:
In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Next time I make this I am going to double the recipe. I served it with some homemade bread and a salad. Yummy!

A Cooking Block?

You know how on some things in life, you come to road blocks? Road blocks where it seems you've hit the end and you have to figure out how to restart and get going again?
For whatever reason, it seems I've hit a brick wall in my cooking. It seems everything I try turns out wrong! I don't know if I am preoccupied or not paying attention or picking bad recipes.....Who knows? It either turns out undercooked, overcooked, mushy, bad, etc.
I do know one thing, my poor husband and children are quickly losing their patience and I've got to turn it around and start popping out some good meals! Any ideas to help me get going again?

Our Menu at Home this week

Monday: Golden Burger Spirals, Salad, Bread
Tuesday: Refried Bean Soup, Mexican Drop Biscuits, Salad
Wednesday: Parmesan Chicken I, Green Beans
Thursday: Hamburgers with Ketchup Gravy, Mashed Potatoes, Peas
Friday: Pizza Night!

Golden Burger Spirals
* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1 package (8 ounces) spiral pasta, cooked and drained

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4-6 servings.
This was an awesome recipe! Super easy and delicious!

Mexican Drop Biscuits
* 2 cups biscuit/baking mix
* 1 cup (4 ounces) shredded taco cheese
* 1 can (4 ounces) chopped green chilies, undrained
* 1/2 cup water
* 3 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/8 teaspoon cayenne pepper

Directions:
In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.