Spotlight: Adrian’s Fave Spring Finds!

6 04 2015

We hope you had a great Easter with family & friends! Here are a few favorite Spring Finds that we think you’ll want to take a look at on your next trip to Adrian’s Boutique!

Chavez for Charity
“When we launched Chavez for Charity in early 2013, our goal was to create a line of fashion accessories that people would love to wear and at the same time allow us to contribute, in a significant way, to charitable causes we care about.

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What we didn’t foresee is the impact this collection would have on others or how it would become a catalyst for meaningful, productive and sometimes very personal conversations.”
~Founder, Julie Marie Chavez

Each color of bracelet represents and also benefits specific non-profits around the world.  For example the blue bracelets benefit Water.org, the yellow bracelets benefit Alex’s Lemonade Stand, etc.  Stop by Adrian’s and check these out! $12.99 each.

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Pali Hawaiian Sandals 

YES…we KNOW these are probably the ugliest sandals E.V.E.R! BUT, these very popular sandals, designed for teens, men or women and are SUPER comfortable!!! They just may be the MOST POPULAR sandal we have ever sold at Adrians Boutique!

Pali Hawaiian Sandals

This soft and flexible sandal with an air pocket footbed is washable, durable, and floats on water… absolutely perfect for school, working in the garden or walking around all day! Oh, rumor has it you can even wear SOCKS (& Daisy Dukes!) with these sandals! What is the world coming to??? Hurry in to Adrians Boutique to get yours!

Did I mention they are ONLY $9.99?

Yep! Really & Truly…

$9.99 (really!)

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NEW! Our delicious Wacky Twist Pretzel Seasoning has been quite a hit at Adrian’s Boutique!  With this magical seasoning, you can turn an everyday pretzel into a gourmet treat in minutes!

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Available in FOUR palate pleasing flavors… Honey Mustard & Onion, White Cheddar, Jalapeño Cheddar & Cinnamon. Mmmmm! You make these in a Zip Lock Bag in just minutes! Love it! $6.99 & makes a bunch!

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We’ve got a delicious recipe to share with you today as well…This one comes from a favorite contributor, Pam Rush from Salina, Kansas.  If you’re a lemon fan, you will LOVE these Creamy Lemon Cake Bars.  We have served them at more than one event at Adrians Boutique, always to rave reviews!

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We look forward to your next visit to Adrian’s Boutique in downtown Buhler! To see what you’ll find on your next visit, Check out our latest video from KWCH Channel 12

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Just a reminder that your Buy One, Get One 50% off Fashion Coupon from our Easter Postcard, it is still valid through Saturday, April 11, 2015.  If you’ve misplaced it, just use coupon code EASTER FASHION BOGO at the register.

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I hope you’ve enjoyed this quick update! ~Vicki Adrian

Adrian’s Boutique
118 N Main | Buhler, Kansas
620-543-6488 | Monday – Saturday 10-5
Facebook.com/AdriansBoutique
Recipe Blog

 

 

 

 

 

 

 

 





40% off Vera Bradley + Egg-Stravoganza at Adrians!

3 04 2015

There’s ALWAYS something FUN going on at Adrians Boutique and Easter Week is an especially fun time!   You’ll save 40% on your first Vera Bradley item, and 20% off on all additional Vera Bradley purchases. This is a fabulous time to pick a new Vera Bradley and match a fun wallet, scarf or accessory to go with it!

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This offer has been extended through Saturday, April 4, 2015 for the convenience of our clients who may drive an hour or more to make their Adrian’s visit!

*Limit ONE 40% off Vera Bradley item per household. May not be combined with any other discount, coupon or offer.

A Tisket, A Tasket…Pick an Egg from Adrian’s Basket!
Our Easter Basket is overflowing with beautiful eggs filled with storewide discounts, gift certificates and of course, CHOCOLATE!  Everyone is a WINNER at Adrian’s Easter Egg Hunt! 

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Whether you’re shopping for a new “frock” for Easter celebrations, or want to refresh your home’s decor for spring, Adrians Boutique is a great place for inspiration and to find unusual clothing, jewelry, gifts, gourmet and holiday!

Triple Layer Carrot Cake
Here is one of my FAVORITE desserts for this time of year.  It is a Triple Layer Carrot Cake with Cream Cheese Icing. The original recipe came from my friend, Linda Stubbs from Sterling, Kansas many, many years ago, and it remains an all time favorite!

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Click HERE for this delicious recipe: Triple Layer Carrot Cake

Be sure to click on the “Recipe” Tab above for OVER 600 delicious recipes that we have shared over the years here at Adrians Boutique!

We would love to have you stop by with visiting family and friends over the Easter weekend.
Hours are Monday – Saturday 10 am – 5 pm.

Have a blessed Easter!

Vicki and Staff
Adrian’s Boutique
118 N Main
Buhler, KS 67522
620-543-6488





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:  vicki@adriansboutique.com

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

620-543-6488
http://www.facebook.com/adriansboutique
http://www.adriansonline.com

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: http://bit.ly/12jPK8h

Thank you Nila! Keep those awesome recipes coming! You ROCK! 🙂

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

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





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: http://bit.ly/172dxcz

ADRIANS BOUTIQUE
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique
http://www.adriansonline.com





Birthday Cake Battered Popcorn

1 07 2012

This recipe appeared on my desk several months ago, and I have never known who left it there…so I am sorry that I can’t give credit to the person who left it… (If this was you, please let me know!)  This mystery recipe is absolutely delicious and very easy to prepare…I made it with some Patriotic Red, White & Blue sprinkles, but you can certainly use your imagination and add just about anything to this recipe and it will still be delicious!

Some additions I am considering for my next batch would be… cashews, salted cocktail peanuts, M & M’s, Reece’s Pieces, Mini Chocolate Chips, Mini waffle style pretzels, marshmallows, candy corn & peanuts for fall…the list could go on and on!

Here is the link to the recipe: Birthday Cake Battered Popcorn

I did leave this to dry overnight before storing in an airtight container so you might want to factor that in for timing.  This was well received at Adrians when we served it this past week.  We love to hear from you, so please leave a comment in the box!  Thanks much!

Vicki Adrian
Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488

www.facebook.com/adriansboutique
www.pinterest.com/adriansboutique
www.adriansonline.com 





Travel…It’s been awhile!

24 03 2012

Well, it’s been quite awhile since I’ve taken time to sit down and write a post to our Blog.  It has been a busy winter/early spring for us and although we have continued to add recipes to our Blog, I just haven’t gotten a post written for awhile!  Today, however, I was inspired by a photo that our friend, Deanna sent me.  She and her husband are traveling in the southwest and stopped by one of our favorite places in the southwest…The beautifully restored LaPosada Hotel in Winslow, Arizona. Now, I know that what we usually write about is delicious food…and trust me…you will not be disappointed!

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,

John Sharpe and wife Patricia“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!

https://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

http://www.facebook.com/adriansboutique