La Posada Hotel, the “last great railroad hotel,” offers a unique cultural experience for Southwest travelers. Built in 1929 for the Santa Fe Railway, La Posada is truly one of America’s treasures.

La Posada embodies the visions of both Mary Elizabeth Jane Colter, the hotel’s renowned architect, and Allan Affeldt, its current owner. But the story really begins with Fred Harvey, who “civilized the west” by introducing linen, silverware, china, crystal, and impeccable service to railroad travel. (He was so legendary that MGM made a movie called The Harvey Girls starring Judy Garland.) Harvey developed and ran all the hotels and restaurants of the Santa Fe Railway, eventually controlling a hospitality empire that spanned the continent.

In the 1920s, Harvey decided to build a major hotel in the center of northern Arizona. “La Posada”—the Resting Place—was to be the finest in the Southwest. Construction costs alone exceeded $1 million in 1929. Total budget with grounds and furnishings was rumored at $2 million (about $40 million in today’s dollars). They chose Winslow, then (as now) the Arizona headquarters for the Santa Fe Railway. Winslow was ideally situated for a resort hotel since everything to see and do in northern Arizona is a comfortable day’s drive. They asked Colter to design the new hotel.

Colter worked for the Fred Harvey Company from 1905 until her retirement in the 1950s. Although famous for her magnificent buildings at the Grand Canyon, she considered La Posada her masterpiece. Here she was able to design or select everything from the structures to the landscape, furniture, maids’ costumes, and dinner china. Many people consider this the most important and most beautiful building in the Southwest.

La Posada was selected as one of the best places to stay in the world by the readers of Condé Nast Traveler. Originally built for railroad passengers, this Arts and Crafts hotel near Route 66 “is the destination—skip the town.” Guest rooms, named for onetime patrons like John Wayne, “are comfortable but not fancy.” With a menu of Southwestern cuisine based on Navajo and Hopi crops, the Turquoise Room is “a true oasis in the desert.” “Staff are hands-on, and it shows.”

For delicious southwestern cuisine… don’t miss The Turquoise Room…

T.he Turquoise Room is an original restaurant incorporating some authentic Arizona food. Considered by many to be the finest restaurant in the Four Corners region, the Turquoise Room opened in 2000 under the direction of renowned Chef John Sharpe, who oversees every detail of the preparation and service. According to Sharpe,

“We bake and cook everything from scratch, using only the finest and freshest ingredients. We buy all our fish from ports in New Orleans, Boston, and Nilinchic, Alaska. During the summer, we use fresh herbs and vegetables from growers in the Verde Valley, Chino Valley, and right here in Winslow. In winter, much of our produce comes from Crooked Sky Farms of Glendale, Arizona.”

Chef John Sharpe was nominated for the James Beard Award in 2011.
Rated as one of the top three restaurants in the U.S. in the 2009 Conde Naste Gold List.

You can see why we love to stop at this unique,historic hotel!  There are discoveries to be made around every corner…huge, original artwork by current hotel co-owner, Tina Noir, are presented around every corner…the gardens are beautiful no matter what time of year you visit, and the food in the Turquoise Room, is delicious.  If you’re ever traveling through Arizona, be sure to make the La Posada Hotel in Winslow a destination for your trip!

As promised, our focus comes back to delicious foods… Here is the recipe for the Turquoise Room’s Signature Soup, Black Bean &  Corn Soup.  Presented side by side with a gorgeous Red Pepper Ribbon garnish.  Enjoy!

http://adriansboutique.com/la-posada-hotel-winslow-az-signature-black-bean-corn-soup/

LaPosada Hotel Signature Black Bean Soup

Winslow, Arizona

1 lb washed black beans (soak for 12 hours)

1/2 Tbsp. New Mexico mild chili powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp ground coriander
1/4 tsp ground white pepper
1 small bay leaf
1/2 cup diced onion
1 tsp salt
1 Tbsp fresh garlic
2 Tbsp unsalted butter
1 qt. water

Wash and soak the beans in cold water and leave to soak overnight. Place in a large thick bottom pot with all the ingredients. Bring to a boil and simmer for 1 1/2 hours til the beans are tender. Remove the bay leaf and discard. Place the beans in a blender until smooth. Dilute with water as needed. The soup can be made one day ahead and reheated.

Cream of Corn Soup

2 lb cut fresh yellow corn off the cob
12 oz sliced white onion
2 oz butter
3 cups heavy cream
2 cup water
1 level teaspoon salt
Find the freshest corn you can and cut it off the cob making sure you scrape the cob to extract all of the milk. This is the sweetest part of the corn. Saute the onions in a thick bottomed pan until soft but not brown. Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat. Place in a blender and puree till smooth. If the corn is not sweet you may add a little sugar to taste. This may be done ahead of time and kept warm in a double boiler.

Serve both soups side by side in a large, flat bowl…Garnish both soups with a Red Pepper Stripe

Red Pepper Stripe


1 cup sour cream
1/3 cup roasted red peppers, peeled and seeded.
Canned pimentos may be used
1 tsp chipotle puree
Salt and pepper to taste

It is important for both soups to be the same consistency so that when they are placed in the bowl they stay separate. You may adjust them with hot water at the time of service. Due to the starches in both soups they will thicken as they sit. Have the soups hot and side by side. Garnish with Red Pepper Stripe.

Delicious served with Cornbread and a Salad.

We would love to hear
about your favorite places to stay or where you like to go for a great meal!

Please email Vicki at adrians@buhlerks.net

Adrians Boutique
118 N. Main
Buhler, KS 67522

www.facebook.com/adriansboutique

Left to Right… Felipe (Barros Family Exchange Student Daughter from Portugal), Ruth Meyer (our mom), Jenae Barros (my niece), Nila Meyer Barros (my sister), & Haylee Barros (my niece)…all having fun in Colorado!

My mother, Ruth, trained her girls well…she taught us the LOVE of Cooking!  My sister, Nila is a fabulous cook, and she shared some photos and recipes from their trip to my parents house in Colorado…delicious Hearty Hashbrown Soup, Garlic Monkey Bread & Quick Tossed Salad.  I thought this was the perfect time to pass along some easy and delicious winter recipes.  Enjoy!

PS. Click here for photos of some of our other cooking from our parents house in Colorado.

Hearty Hashbrown Soup… This is so easy to throw together and you’ll probably have most of the ingredients on hand.  You can make it ahead of time and keep it going in the Crock Pot for an easy meal to come home to, or mix it up at the last minute!  A delicious meal on a cold winter evening!  Click for Hearty Hashbrown Soup recipe.

Quick Tossed Salad… No recipe needed for this one.  Just open the fridge, put some greens into a bowl, then open the pantry and see what you might throw in on top.  Nila used dried cranberries, cashews and almonds this time, and other delicious toppings would be croutons, dried blueberries, mandarin oranges, sunflower seeds, etc.

Garlic Monkey Bread

When I called my mom, Ruth, for this recipe, she said …”Vicki, I think that one came from you!”  Hahahah! It had been a long time since I had made this, but it is so easy and delicious.  This is a great recipe for when you have little helpers in the kitchen.  You can keep them busy dipping the dough into the butter and garlic mixture, and it bakes up fast.  It is the perfect accompaniment to a winter soup meal, and most of us have refrigerated biscuit dough in the fridge.  Click Here for Garlic Monkey Bread recipe.  

We hope you enjoy this simple, but DELICIOUS dinner idea from our family!  I wouldn’t mind a snow day sometime soon!  Vicki Adrian

Orange Bacon Wrapped Chicken Breasts

4 boneless, skinless chicken breasts
Poultry seasoning
Salt
Pepper
4 slices bacon (we used double , and used the thick, peppery kind!)
1/4 c. butter, melted
1 T. Worcestershire sauce
1/2 c. orange marmalade

Preheat oven to 375°. (350 if using a glass baking dish) Sprinkle each chicken breast with poultry seasoning, salt and pepper. (Be generous with the poultry seasoning!)  Wrap each piece of chicken with a slice of bacon and place in baking dish with bacon ends tucked under the breasts.  Melt the butter, Worcestershire sauce and marmalade in the microwave, stirring until combined. Pour evenly over the bacon-wrapped chicken breasts. Bake until chicken is done and the bacon is crisp, about 25-30 minutes.   Valerie says “I found a version of this recipe on the internet where it was credited to Peggy Trowbridge Filipone at the About.com website.  Il like recipes that are easy to adapt to the size of the crowd, large or small.  This is especially nice served with wild rice and a green salad. “

Jenny made this on a cool winter evening…it was delicious!  This recipe is featured in our “Between Friends” Cookbook…Available at Adrians.

THANK YOU for sharing the recipe Valerie!

If you’ve got a family favorite, I would love to have you email your recipe to me… vicki@adriansboutique.com  THANK YOU!

Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
www.facebook.com/adriansboutique

Melt margarine in large saucepan over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in flour and curry powder and cook 2-3 minutes. Add broth, potatoes, carrots, celery, parsley, and sage and bring to a boil. Reduce heat to low and cover and simmer 10 minutes. Add turkey, half & half, and spinach. Cover and continue simmering until heated through, about 7 minutes. Do not boil. Season with salt and pepper.
Makes 6-8 servings

Vicki Adrian
Adrian’s Boutique
118 N. Main
Buhler, Kansas 67522
620-543-6488
Email: vicki@adriansboutique.com
Blog: adriansboutique.com
facebook.com/adriansboutique

Featuring Country Home Creations Caramel Apple Dip and Dessert Mix
   (Available at Adrians Boutique)

1 packet Caramel Apple Dip Mix (Available at Adrians)
1 package Hostess Twinkies (10 Twinkies)
8 oz cream cheese, softened
1 cup powdered sugar
1/8 tsp ground cinnamon
1/2 tsp vanilla extract
8 oz Cool Whip
2 pkg. (3.4 oz each) instant vanilla pudding
2 3/4 cups milk
ground cinnamon for garnish

Slice Twinkies in half lengthwise and place cream side up, in a single layer in a 13 x 9 inch baking dish.  Using a mixer, blend together softened cream cheese, powdered sugar, cinnamon, vanilla extract and 1/2 of Cool Whip until smooth.  Spread evenly over Twinkies.  Next, mix 2 pkg instant vanilla pudding, Caramel Apple Dip Mix, and milk together until well blended.  Spread over cream cheese mixture.  Cover and let set in the refrigerator for an hour or two until set.  Cut into squares and serve with a dollop of remaining Cool Whip on top.  Garnish with ground cinnamon. 

We have also prepared this recipe with the Harvest Pumpkin Dip & Dessert mix…Delicious!

Adrians Boutique
118 N Main, Buhler, KS
620-543-6488
Questions? Comments?  Email Vicki at vicki@adriansboutique.com

We recently had an invitation to visit Darrell & Holly Adrian at their home in Tulsa, OK… Darrell had given me this recipe about a year ago, and our family has enjoyed it, but we had never had the opportunity to taste the “original”… It is delicious!  Darrell & Holly have a warm, welcoming home, and we had a great time visiting over bowls of this hearty stew. They served it with corn muffins, and a wonderful Sour Cream Raisin Pie, which I am hoping to get the recipe to share with you all later! (Hint, hint!) Here is the recipe!

2 1/2 – 3 lbs. stew meat
2 lbs. carrots
2 good size potatoes
1 large onion
1 med. size turnip
1 pkg. frozen corn
1 pkg. frozen green beans
4 small cans tomato sauce
1 small can tomato paste
3 T. sugar
2 beef bullion cubes
1 pkg. dry onion soup mix
2 or 3 bay leaves
some minced garlic
salt, pepper (can substitute seasoned salt) to taste
for extra flavor, you can add 1/4 cup wine
Add anything else you like!

Cut up the vegetables and mix everything into a large crock-pot and let it cook all day.

Thank you Darrell & Holly…sounds delicious on a cold, snowy day!

Adrians Boutique
Downtown Buhler, Kansas

620-543-6488
Questions? Comments? We LOVE to hear from you!
Email Vicki at vicki@adriansboutique.com

Last night was really the first truly “frosty” night here in Kansas, and we had an invitation to Jim & Evelyn McIver’s home for dinner…one of my favorite evening activities, by the way.  Evelyn had prepared this delicious soup from a recipe she got from her sister-in-law, Pat Franz. She served it with some fresh, homemade bread and a delicious pumpkin dessert…but the soup was definitely the star of the show!

3 T. parsley
3 T. lime juice
3 T. olive oil
3 T. minced onion
3 t. cumin
3 c. chicken broth (ok to use 1/2 to 3/4 c. more broth if desired)
1/8 t. salt
1 can tomato paste
1 can Rotel tomatoes
1 can diced tomatoes
3 cans Bush’s black beans, DO NOT DRAIN
3 c. corn
3 chicken breasts, cooked, chopped but not too fine

Combine all ingredients in a crock pot.  Add chicken last and do not stir too much to break up.  Simmer gently for several hours or on low all day.

Serve with optional toppings:  tortilla chips, Monterrey Jack or Mozerella cheese, avacados

DEE-LICIOUOS!

I agree!  I’ve made several versions of Chicken Tortilla Soup and this was wonderfully rich!  You could top with some shredded cheese, sour cream, avacados or ??? but honestly, it doesn’t need it!  Evelyn just served with some crunchy tortilla chips on the side.  Wonderful!  Thanks much!

ADRIANS BOUTIQUE
118 N Main, Buhler, KS 67522
620-543-6488
vicki@adriansboutique.com
www.facebook.com/adriansboutique

Adrians Boutique recently served this delicious dish at our “He Hunts…I SHOP Adrians” Event.  This should be easy to recreate at your own family gathering or holiday event.  Start with great BBQ!  We ordered ours from one of the most recognized BBQ Pit Masters in the US…and are so lucky to have Roy’s Hickory Pit BBQ right here in our area!

We used 9 oz clear plastic cups, which I think is just about the right size for ladies…you might want to have some larger cups available if you’re feeding hungry guys!

Here’s what we did… ordered delicious baked beans and pulled pork from Roy’s. You could certainly do your own version.  The potatoes were delicious! (Recipe follows for Marvelous Mashed Potatoes).  Scoop baked beans into the bottom of the cup.  Top with a scoop of Marvelous Mashed Potatoes, then some pulled pork (beef would work well too), then drizzled BBQ sauce over the meat.  Next we topped it off with a nice rounded scoop (using our largest ice cream or cookie scoop) of potatoes.  Then drizzled with a little more BBQ sauce and garnished it with a little sprinkle of parsley flakes.  Serve cup on a plate, or wrapped in a napkin, as it will be really hot!

Hope your family enjoys this fun version of a BBQ meal as much as our clients did!

Marvelous Mashed Potatoes

Featuring CHC Harvest Pumpkin Dip Mix
(Available at Adrians Boutique)

1 packet Country Home Creations Harvest Pumpkin Dip Mix*
10 Hostess Twinkies
1 pkg. (8oz.) cream cheese, softened
1 c. confectioners’ sugar
1/8 tsp. ground cinnamon
1/2 tsp. vanilla extract
1 container (8oz.) Cool Whip thawed, divided
2 pkg. (3.4 oz. each) instant vanilla pudding
2- 3/4 cups milk
additional ground cinnamon for garnish

Slice Twinkies in half lengthwise and place cream-side up, in a single layer in a 13×9 inch baking dish. Using a mixer, blend together softened cream cheese, confectioners sugar, cinnamon, vanilla extract and 1/2 of the whipped topping until smooth. Spread evenly over Twinkies. Combine pudding mix, Harvest Pumpkin Dip Mix, and milk. Whisk (mix) until well blended and layer over cream cheese mixture/layer. Carefully spread remaining whipped topping over pumpkin layer. Lightly sprinkle with ground cinnamon for garnish. Refrigerate several hours or until set. Makes 9-12 servings.

Let us know what you think…We LOVE to hear from you!

ADRIANS BOUTIQUE
118 N Main, Buhler, KS 67522
620-543-6488

Please join Adrians Boutique on Facebook for more recipes, event invitations and just plain fun!
www.facebook.com/adriansboutique 

Sharon Regier
Buhler, Kansas

Streusel:
1 c. light brown sugar
1 c. chopped apples
1 c. sliced almonds, pecans or walnuts (optional)
1/4 c. all-purpose flour
1 tsp. ground cinnamon
3 T. butter, melted

Making the Streusel: Preheat oven to 350. Grease a 9 0r 10 inch tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, almonds, flour and cinnamon. Stir in melted butter.

Cake:
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. granulated sugar
3 large eggs
1/2 tsp. vanilla extract
1/3 c. orange juice

Make the cake:
1. In a medium bowl, combine flour, baking powder and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla.

2. Set mixer to low; alternately beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel.

3. Spoon the remaining batter over the streusel, spreading to make an even layer. Swirl batter with knife to create a marble pattern.

4. Bake for 15 minutes. Remove cake from oven; sprinkle top with remaining streusel. Return cake to oven; bake until a toothpick inserted in the center comes out clean, about 3o-35 minutes. Transfer to a wire rack; cool completely.

Glaze:
1/2 c. confectioners sugar
2 1/2 tsp. orange juice

Make the Glaze: Combine confectioners sugar and orange juice. Mix well. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake; serve. Serves 12.

Mmmmmmm…with the first day of Fall, comes the desire for a warm apple dessert!  Sharon’s recipe really hits the ball out of the park!  Enjoy! 

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
Visit our blog: adriansboutique.com