Quest for Healthier Living…

18 07 2013

My friend, Flo from Michigan is an inspiration to many people to make healthier choices in eating, exercising and time management in life… so I have been trying to make some changes in my own life…

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Here is a recipe that was almost too pretty to eat! Beautiful, colorful Red Peppers stuffed with this strange little grain called Quinoa.  I had prepared quinoa a couple of times in the past for specific recipes, but hadn’t given much thought to it’s nutritional content.  Turns out, 2013 has brought some fame to this little known food.

quinoa in hand

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.” Proposed by the government of Bolivia and receiving strong support from many Central and South American countries, quinoa has now been singled out by the FAO as a food with “high nutritive value,” impressive biodiversity, and an important role to play in the achievement of food security worldwide.

Quinoa in box

We realize that quinoa remains unfamiliar to many people, especially in the practical sense of cooking and recipes. But we hope that situation will change, given the remarkable nature of this easily-prepared, nutrient-rich food. Preparing Quinoa is just like cooking rice, and can even be made in your rice cooker, although it is very easily prepared in about 15-20 minutes on your stovetop. Just follow the easy directions on the package.

Red Peppers

First, preheat oven to 325 degrees. Cut peppers in half vertically and remove inner membrane and seeds.  Steam until soft but do not over cook. Remove and drain. Place in baking dish that has been sprayed with Pam. Set aside.

Quinoa cooked

Cook Quinoa as directed on the package.  Set aside.

Chopped Onion & Celery

Saute diced onions, celery, garlic in a large non stick skillet (or use a little olive oil if you like) for about 5 minutes.

Chopped Mushrooms

Add chopped mushrooms to the skillet and saute about 3-4 additional minutes or until onion, celery, garlic and mushrooms are all soft.

Tomatoes Petite Diced

Add drained tomatoes, salsa, prepared quinoa, then add chili powder, salt and pepper to taste.  Using an ice cream scoop, fill each red pepper half with mixture.  Put remaining onion mixture around the red pepper halves.  Pour reserved tomato juice all over the peppers and the filling. Top with a little pinch of dried parsley for some good color.

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Bake for approximately 25 minutes or until hot.  Serve with a nice garden salad.  This is a very pretty, colorful summer dish!

This recipe is Gluten, Dairy & Meat Free. Very healthy for you, and is approved by my friend Flo! :-) Enjoy eating healthy this summer!

What are some of your ideas for eating healthier?  We would love for you to share your recipes with us!  Please leave a comment on this page, then email your healthy recipes to:

LINK to this recipe: Quinoa Stuffed Red Peppers

3 large red peppers
1 cup Quinoa, (rinsed) or buy the pre-rinsed kind :-)
2 cups water
2 Tbls. olive oil (optional)
1 medium onion, diced
3 stalks celery, diced
2 cloves garlic, minced
8 oz. white mushrooms, chopped
2 – 15 oz cans petite diced tomatoes, drained (reserve juice)
8 oz. prepared salsa
chili powder to taste
salt & pepper to taste
dried parsley for garnish

Preheat oven to 325 degrees. Cut peppers in half vertically and remove inner membrane and seeds.  Steam until soft but do not over cook. Remove and drain. Place in baking dish that has been sprayed with Pam. Set aside.  Cook Quinoa as directed on the package.  Set aside.  Saute diced onions, celery, garlic & mushrooms in a large non stick skillet (or use a little olive oil if you like) until soft.  Add drained tomatoes, salsa, prepared quinoa, then add chili powder, salt and pepper to taste.  Using an ice cream scoop, fill each red pepper half with mixture.  Put remaining onion mixture around the red pepper halves.  Pour reserved tomato juice all over the peppers and the filling.  Bake for approximately 25 minutes or until hot.  Serve with a nice garden salad.  This is a very pretty, colorful summer dish!

This recipe is Gluten, Dairy & Meat Free. Very healthy for you, and is approved by my friend Flo! :-)

We love to hear from you!
~Vicki Adrian

Adrian’s Boutique
118 N. Main
Buhler, KS 67522


Monday-Saturday 10 am – 5 pm

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My Sister’s “Exotic” Spinach Salad

13 07 2013

My sister, Nila from Olathe, Kansas is so gifted in the kitchen…Her beautiful home is welcoming to many guests, friends & family and she is always making something delicious!

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I first tried this salad when Nila made this recipe for an event at church a long time ago, but have used it several times when I want to make something fresh & fruity…especially when it is so hot outside!

Nila's Exotic Spinach Salad

This recipe calls for papaya, mango, kiwi & strawberries…I don’t know about you, but I do not usually purchase papaya or mangos, so found the following video helpful on “How to cut and peel a papaya:

Here are some “Tips” for working with a Mango:

-It’s much easier to peel the mango if you cut it away from the pit, or stone, first. Mangos are very smooth and slippery and it would be much more dangerous to try and cut it after it has been peeled.

-The pit is oval and relatively flat. Cut about 1/2” on each side of the center of the fruit. If you run into the pit, just adjust accordingly and cut a little further out.

-The skin is edible but quite chewy. I usually can’t see wasting any bit of declious fruit though so I’ll sometimes eat them while I cut up the rest of the mangos.

Here is a Video to see how to cut up a Mango:

If you’re thinking that this is just too much trouble…I can assure you that it is WORTH IT…you will LOVE this delicious salad!

Nila’s Exotic Spinach Salad

8 c. spinach, rinsed, stemmed, and torn into pieces
1 papaya, peeled and cut into 1/2 in. pieces
1 mango, peeled and cut into 1/2 in. pieces
1 kiwi, peeled and sliced
1 c. sliced strawberries
Combine spinach with papaya, mango, kiwi, and strawberries.

Sesame and Poppy Dressing

1/3 c. sugar and Splenda
2 T. sesame seeds
1 T. poppy seeds
1 1/2 tsp. grated onion
1/4 tsp. Worchestershire sauce
1/4 tsp. paprika
1/2 c. vegetable oil
1 1/4 c. cider vinegar

In a blender, combine sugar, sesame seeds, poppy seeds, onion, Worchestershire, paprika and oil.  Slowly add vinegar until dressing is moderately thick.  Toss with salad and serve.  *Note:  This salad is absolutely delicious!

*Or click HERE for recipe:

Thank you Nila! Keep those awesome recipes coming! You ROCK! :-)

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118 N Main
Buhler, KS 67522
Visit our blog:

Country Vanilla Ice Cream (Meyer Family Recipe)

11 07 2013

Meyer Family Recipe  (Vicki’s Family)

Country Vanilla Ice Cream

This is the “Meyer Family Recipe” that Vicki and all of my sisters grew up with and I cannot count how many times we have cranked this ice cream…NO ELECTRICITY ALLOWED! We are a true HAND-CRANK ice cream famiy…and when we started getting married, some of the new son-in-laws thought we should go electric…no way!

Ice Cream Hand Crank

It’s all about the experience and sitting on top of that cold freezer on a hot summer day, although we’ve been known to crank ice cream with snow on a cold and blustery winter day too!

Ice Cream Contents

The very best part is when you pull out the “rib” and eat that first bite right from the freezer! What delicious memories!

Ice Cream Bowl

 “This recipe came with the very first ice cream freezer my husband, Herman and I bought shortly after we were married in 1959.”
~Ruth Meyer

Herman & Ruth Meyer
Castle Rock, Colorado

4 eggs, well beaten
2 ½ c. sugar
6 c. milk
4 c. heavy whipping cream
1 ½ T. real vanilla
½ tsp. salt

Add sugar gradually to beaten eggs, beating well after each addition…You cannot over beat this mixture!  When mixture becomes very stiff, add remaining ingredients and mix well.  Freeze per manufacturers instructions.

Hope YOU and your family enjoy this as much as we have!
Click here for recipe:

118 N Main
Buhler, KS 67522

Ideas to entertain your Summer Guests

9 07 2013

Summer is a time for family and friends to come and visit from far and wide…after the initial excitement of “My sisters (or friends) are coming!” wears off, you’ll need to start thinking of ways to entertain them!

Road Trip! When we travel, we like to stop at the UNIQUE places that give a community it’s character.  We pretty much have a “no chain restaurant, no mega-store” policy unless absolutely necessary in our family, so we find fun places to visit wherever we travel.

Road Trip Feet

This week, I will be featuring some great places to take your Summer guests when they visit… or you can just pretend you have guests and take a “Day-Trip” without ever leaving our community!  Here are some top places I would take guests and family to when visiting Reno County…

Roy’s Hickory Pit BBQ out on West 5th Street in Hutchinson.  We are so blessed to have some OUTSTANDING businesses in our community, and Anne Armstrong and her family own one of them.  They have built a “SMOKIN’ BBQ Business way out on West 5th Street in Hutchinson, Kansas over the past 30 years!  In our family, we always say “You can’t SNEAK to Roy’s!  (You can try, but you never get away with it!)” That delicious SMOKEY fragrance will give you away every time!  I truly feel like this is one of Reno County’s “Hidden Treasures”…there is nothing like sitting around Anne’s big round table with people from the community.  Love it!

Roy's BBQ

Anne & Ryan can whip up some MEAN BBQ!  There is NOTHING on the menu that I don’t like!

Ribs, Mild Sausage & Brisket

Ribs, Mild Sausage and Brisket… I can almost smell this sitting here at my desk!  It’s time for a Road Trip and a Fill ‘er Up Lunch!

Roys Ribs from the Pit

Ribs…Right out of the Smoker! Mmmm…All we need is some Roy’s Sauce!

Roy's Pork Shoulder or Turkey

Smoked Pork Shoulder and Turkey (One of my favorites!) The Turkey is just so moist and flavorful! Mmmmm…..

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Anne (right) is just one of my favorite people on the PLANET! She is a wonderful business woman, has always been supportive of us at Adrians, and is such a positive ray of sunshine right here in our community!  If you’ve never made the trip out to the little yellow building at 1018 Nickerson Blvd. (aka 5th Street), Hutchinson, KS, please do yourself a favor and head out there THIS WEEK!  They OPEN at 11 and serve until the food is gone, usually between 2 & 3 pm.  The food is ALWAYS served hot, fresh & delicious!

I hope you’ve enjoyed the “TOUR” of Roy’s Hickory Pit BBQ… Please visit their Facebook Page and click the “LIKE” button…then drop by for a delicious lunch sometime this week!


Of course, we would love to have you bring your guests to Adrian’s Boutique in Buhler!


“Known all over the region for it’s unique selection of products, Adrian’s Boutique in downtown Buhler is also known for it’s outstanding customer service, complimentary gift wrap and daily gourmet samples. From an overflowing Vera Bradley collection, Fresh Produce Clothing, Life is Good,  and chic finds in jewelry, clothing and accessories to games and gifts for children and adults, to gourmet foods and kitchenware…we’ve got you covered! Your guests will love a visit to Adrians in Buhler!”

~ More next time!  Please feel free to leave a comment on YOUR favorite places to take friends & family!

Vicki Adrian
118 N Main
Buhler, KS 67522

Crispy Grilled Chicken Burritos

10 06 2013

ImageOur daughter Jenny found this recipe for Crispy Grilled Chicken Burritos, and we decided to give it a try.  This fits the bill as a very easy to prepare recipe, and because it is not fried, it saves a few calories as well!

We used a rotisserie chicken for convenience, but you could certainly substitute leftover chicken or just poach some chicken breasts.


Assemble your ingredients…

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder (we like Chimayo Chile from New Mexico)
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)

Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm. Delicious!


We served with a side of guacamole :-), a little bit of leftover rice, and some crisp, sliced apples.  Delicious!

Let us know what you think!

Vicki AdrianAdrian’s Boutique
118 N Main
Buhler, KS 67522


Click on Recipes above for over 600 delicious recipes!

My Sister Nila…

30 05 2013

I have been blessed to have four sisters…all of whom have their own set of talents and abilities…and my sister, Nila has many! We were recently guests in her family’s home {also known as the Barros Family Bed &Breakfast} and she made a delicious breakfast from an old cookbook that we both love…”Kitchen Keepsakes.”

When the cover is falling off, and the pages are stuck together, you know you have a WINNING cookbook!

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Nila made “Grandma Eaton’s Coffee Cake” for us on a rainy morning, and served with fresh pineapple and hot coffee…The cinnamon wafting through the house is enough to get the sleepy heads out of bed and stumbling down the stairs to get their share before it’s all gone.

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We don’t know who “Grandma Eaton” is or was, but we sure appreciate her recipe!

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I hope you and your family enjoy this simple yet DELIGHTFUL recipe as much as we do!

Thank you Nila & family for your warm hospitality!


Adrian’s Boutique ~ Jackson Meat ~ Small Business Week Partnership

25 05 2013

This is National Small Business Week and Adrian’s Boutique has partnered with Jeni & Drew Bryan of Jackson Meat to create awareness of the benefits of shopping, eating, playing and keeping our dollars local! We are so blessed to have some OUTSTANDING businesses in our community, and Jeni & Andrew own one of them.  They have owned Jackson Meats for about 3 years and already established a reputation for quality products, excellent customer service and involvement in our community.

Jackson Logo

Jackson Meat has been serving the Hutchinson/Reno County Community since 1946…The Bryan’s have continued the tradition of the highest quality beef, pork & chicken, along with delicious cheeses, seasonings and other products.

Jackson Meat Counter

One of several meat counters…filled with delicious-ness!  If you love to GRILL, and want the highest quality meats available, Jackson’s is the place! PLUS, their staff is very friendly and knowledgeable and can help you choose just the right cut for your meal.

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This is my recent purchase from Jacksons. Some delicious Pepper Smoked Bacon, Bacon Wrapped Filets, Colby Jack Marbled Cheese, some DE-LICIOUS Smoked Sharp Cheddar, and of course, hamburger for the freezer.

Jackson Cheese Counter

I love the choices of cheeses and cold cuts at the Jackson’s Counter…and they will slice and package just the way you like it!

Beef Filet

A great meal from the grill…Bacon wrapped Filet from Jackson Meat.

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Jeni Bryan (left) will always greet you with a smile!  We are so proud of Jeni & Andrew and all that they have accomplished with their business. If you’ve never stopped by Jackson Meat, you are missing out on a great local place to find the very best meats, cheeses, sausages, seasonings and so much more!  They will take great care of you and want to be sure your are happy with your purchase.

I hope you’ve enjoyed the “TOUR” of Jackson Meat.  They are located at 13 W. 6th in Hutchinson…. Please visit their Facebook Page and click the “LIKE” button…then drop by and pick up some steaks or burgers for this weekend!


Adrian’s Boutique, along with our Six Small Business Week Partners, are giving away $1,400 in Local Gift Certificates this week to celebrate National Small Business Week! Just stop by any of the following locations to enter. No purchase necessary to enter. Must be 16 or older to enter.

Adrians Boutique
118 N Main, Buhler, KS
Monday- Saturday 10 am – 5 pm
Adrians Boutique Facebook Page

Stutzman’s Greenhouse
30th & Apple Lane in Hutchinson
Visit Stutzmans Facebook Page

Stutzmans Greenhouse
6709 W. Hwy 61, Hutchinson

Roy’s Hickory Pit BBQ
1018 Nickerson Blvd Hutchinson, KS 67501
(620) 663-7421
Visit Roy’s BBQ Facebook Page

Bluebird Books
2 South Main, Hutchinson, KS 67501
(620) 259-6868
Visit Bluebird Books Facebook Page

Jackson Meat
13 W 6th Ave  Hutchinson, KS 67501
(620) 662-4465
Visit the Jackson Meat Facebook Page

Hometown Foods
116 N Main St  Buhler, KS 67522
(620) 543-2230
Visit Hometown Foods Facebook Page

The Mustard Seed
214 N Main St  Buhler, KS 67522
Visit The Mustard Seed on Facebook


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