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Plan the Ultimate Overnight Stay in Salina, Kansas

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Disclosure: Kansas I-70 Association sponsored this post. However, all opinions and photographs are my own.

What’s not to love about Salina, Kansas? The downtown district is renewed, the arts scene is vibrant, and the entertainment and dining options abound! The community has everything you’re looking for and more in a Midwest town. I suggest you plan an overnight stay to see many of Salina’s best attractions.

LODGING

Salina boasts a long list of hotels and motels, but by far one of the best ones to stay at is Hampton Inn (401 W. Schilling Rd.) for its amenities and proximity to I-I35 interstate. Our room featured two queen beds and all of the in-room comforts of home we were looking for including a workspace and free Wi-Fi access.

After exploring Salina, it was nice to come “home” to modern amenities and comfy beds. We took advantage of the indoor pool and spa for ultimate relaxation. A complimentary full breakfast topped our list of must-have accommodations making Hampton Inn a smart choice for an overnight stay. “Hampton’s On the House” breakfast is served daily from 6 am-10 am.

COFFEE SHOP

I always need extra caffeine before checking off stops on my travel itinerary. Moka’s Cafe (902 E. Crawford St.) was the place to go. Apparently, everyone had the same idea as the drive-up window and indoor dining room were full of coffee junkies like me. It was easy to see why they were so busy. The menu listed tempting breakfast burritos, french toast, and sandwiches. Coffee lovers were in heaven selecting from lattes covered in whipped cream and steaming cappuccinos.

I purchased a freshly brewed coffee with creamer and a flaky croissant. The place was abuzz with activity, so I took a number and waited for my order. Trendy music played while baristas filled cups with cold-brewed coffees and prepped fruit smoothies. Moka’s Coffee has perfected the cafe formula. Modern atmosphere + Delicious Menu Items = Must-Visit Café. I’ll certainly return for a Mile-High Sandwich for lunch sometime.

SCULPTURE TOUR

With time before we made our way to the Smoky Hill River Festival, we drove downtown to view SculptureTour Salina. The 11th exhibition of its kind to adorn the newly renovated downtown district, we walked the pedestrian-friendly area in search of public art.

SculptureTour Salina encourages you to vote on your favorite sculpture using a ballot deposited into a box at mid-block pedestrian crosswalks. With so many incredible works on display, how do you pick only one? We loved “Butterfly Tree” by Reven Marie Swanson from Colorado. The engineering of the piece kept the butterflies balanced and moving, a design element that made it unique from the others.

All of the sculptures are available for purchase. The sculptures are replenished downtown as each one sells. However, some remain on exhibit like my personal favorite, “Off the Merry-Go-Round” by Jodie Bliss, which was purchased by Homewood Suites. To learn more about SculptureTour Salina and how to cast your vote, visit their website.

MURAL AT THE MILL

If the goal of the Salina Kanvas Project is to attract onlookers and spark conversations about art, their latest project is a success. The Mural at the Mill large-scale mural (343 N. Santa Fe) is phenomenal. Australian artist Guido Van Helten was commissioned to paint the HD Lee Flour Mill to represent the spirit of Salina. His depiction of children at play holding hands around another child communicates a sense of happiness and belonging. Although the mural was still in progress during our visit, it was nearly complete. I recommend driving to the edge of the downtown area to view it. Word has it that there is more to come from other internationally known artists, so stay tuned here for details.

SALINA ART CENTER

The Salina Art Center (242 S. Santa Fe Ave.) offers visitors a chance to view contemporary artwork for free. As soon as we walked into the gallery, I was obsessed with what I saw. Colorful string hung from the ceiling – it was an art installation! A part of “Contemporary Textile” on display through October 3, visitors have to walk thru rows of fiber art to make their way inside. I love an interactive piece that forces the viewer to engage with it.

The collection of fiber artists’ work continued throughout the gallery showcasing thread painting, beadwork, weaving, and quilting techniques. As a frequent museum-goer, I’m used to seeing paintings and drawings. “Contemporary Textile” stretched my imagination for what an artist can do with fiber materials. The art center pairs workshops with artists with the exhibitions they host, giving people a chance to learn from quilters, weavers, and stitchers. Find out more about their learning opportunities open to youth and adults here.

I also recommend taking a few minutes to interact with the Art-o-Mat vending machine near the center’s entrance. It’s not your standard vending machine. It’s a retired cigarette machine that dispenses miniature works of art. To use it, exchange $5 for a token and insert it into the machine, and voila! Very cool.

The fun continues next door. If you have time to watch a film, head next door to the cinema, which shows independent films. To view showtimes, check out their website.

SMOKY HILL RIVER FESTIVAL

For over four decades, the town has hosted the Smoky Hill River Festival at Oakdale Park that attracts fun-seekers from all over Kansas. The weekend festival focuses on celebrating the arts. Four stages play top-name regional bands. Over 150 artists contribute their work, many of which are on-site to sell it. Over 30 food vendors serve everything from full meals to concessions favorites on a stick. The festival is a lively celebration that shouldn’t be missed.

We loved the variety of choices on Food Row. The hardest part was deciding what to eat thanks to so many delicious options. The smell of bbq permeated the air. The sizzling sound of paella drew onlookers. The line formed for Tex-Mex. In the end, I decided to order a Walking Taco. It is a snack-sized bag of Doritos filled with taco toppings that you eat with a fork! My boyfriend couldn’t resist ordering an Italian sausage served with peppers and onions. Honestly, this food court rivaled some of the best I’ve seen in quality and selection.

Visual arts are a focus of the festival. A portion of the festival is devoted to artists selling their work and demonstrating it. We enjoyed visiting with a landscape photographer at his vendor tent and talking about the many places he worked. Art installations were added on the festival grounds for people to enjoy. The festival features eight artisans and almost two dozen installations. It truly is an #EpicArtsParty.

The festival’s live music is astounding. At any given time, there were bands playing on various stages around the park. We walked between stages to enjoy the sounds of The Marcus Lewis Band, SunDub, and The Hooten Hallers. All of the bands were talented, but we enjoyed Jarabe Mexicano from San Diego the best. Their high-energy Mexican folk music inspired the crowd to dance. Smoky Hill River Festival brings first-rate musicians from around the country to Salina. If given the chance, go! It’s a great way to expose yourself to new music.

We could’ve stayed all day, but we had more of Salina to check out. Our experience at Smoky Hill River Festival was memorable and one that I look forward to repeating next year. Parking was a non-issue, the park’s trees provided ample shape, and the option to bring a cooler of canned drinks was a pleasant surprise. To plan your visit to next year’s festival, check their Facebook page for announcements.

BLUE SKYE BREWERY & EATS

We were excited to revisit Blue Skye Brewery & Eats (116 N. Sante Fe Ave.). The restaurant consistently puts out tasty food and their craft beers are second to none. They serve wood-fired pizza, burgers, salads, and sandwiches using fun combinations of ingredients. Our Mac Daddy pizza was prepared with garlic butter, Mac N Cheese, and Little Smokies, a shareable meal for two. Expect the unexpected from the kitchen. The pizzas are seriously good.

The family-owned restaurant is always bustling with locals and tourists enjoying the sports bar-like atmosphere. The in-house craft beers on tap include standards you would want to see plus specialty beers like Hatch Green Chili Cream Ale or my favorite, Watermelon Crawl.

During our visit, we quickly became friends with a brother and sister duo from the area. Whitty, fun, and super knowledgeable about Salina, we compared travel stories and talked about our love of craft beer. They told us about Blue Skye’s award-winning Bloody Mary bar and brunch menu. So, of course, we returned the next morning to try it. It was fun! The server brings you a glass of ice with a shot of vodka. Your task is to make craft your own Bloody Mary recipe using a variety of tomato-based juices, hot sauces, and add-ins. As you can see in the photo below, we had a blast using the skewers to make a bouquet of tasty treats.

I’d recommend putting Blue Skye at the top of your list of places to eat when in Salina. The locals are welcoming, and the menu exceeds your expectations. Insider Tip: Don’t forget to check out the hallway leading to the bathroom.

DOWNTOWN SHOPPING

The revitalized downtown district includes a number of merchants selling everything from apparel to apothecary. I ducked into a home decor store that caught my eye, Rebecca Jane’s (115 N. Santa Fe Ave.). The store is filled to the gills with knicknacks and seasonal decorations by various vendors. Each booth competes for your attention. I couldn’t resist buying a few characters to add to my Halloween display. If you love to shop for candles, hand-painted signs, artwork, and farmhouse-chic items, stop by Rebecca Jane’s in downtown Salina. To research the rest of the downtown shopping scene, use this interactive map.

COZY INN

Everyone who visits Salina eats at the Cozy Inn (108 N. 7th St.). Since 1922, the original location has served onion-covered, smashed burgers (like sliders) to a constant stream of hungry customers. Good luck finding a seat inside. The six-stool diner is first-choice, but the burger stand’s window gives patrons a chance to get their food to go.

The place was voted by Google as a Top Rated Burger and Best Burger Joint in Kansas 2012 from USA Today. A Single Cozy is $1.29, Double $2.19, and multiple packs start with six burgers up to 36. They are so yummy, that people buy them frozen to go! We ordered a six-pack of burgers with a bag of chips and a soft drink to enjoy at an outdoor picnic table. Between bites, I noticed people eating in their cars, riding up to the stand on bikes, and newcomers devouring burgers for the first time. They’ll all return for more. It’s a rite of passage to eat at Cozy Inn when visiting Salina.

LA CASITA

Last but not least, we wanted to try La Casita (1601 W. Crawford) for lunch before driving back to Wichita. A friend from the area suggested it. Heaping portions and speedy service keep the place full of happy customers. I ordered one of my all-time go-to meals, Chile Relleños (poblano peppers stuffed with cheese). T-A-S-T-Y. I’d recommend dining there. Beware: The food is nap-inducing. I had to drive home so the boyfriend could sleep!

All in all, we had a fantastic time in Salina. If it’s been years since you’ve traveled to the area, it’s time for a return visit – so much has been updated! Should you ask yourself, “Where could we visit in Kansas that promises a good time?” Salina is the answer.

In fact, I couldn’t get enough of Salina, so I’ll make the short drive from Wichita again to check out the Historical Stiefel Theatre for a concert, Auntie Rita’s Jamaican Cuisine (not open during our stay), and the Salina Community Theatre. Oh, and you know what? I think I need to tour two of the region’s biggest draws again: Rolling Hills Zoo and the Smoky Hill Museum. Who wants to come with me?

 

 

Smothered Green Chili Burritos

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Do you love cheese? Do you love spicy food? Then you’re going to love Smothered Green Chili Burritos made with two kinds of cheese, grilled peppers, and low-fat ground turkey!

My original intention was to make cheese enchiladas, but I got the idea to make smothered burritos after locating a few key ingredients in my refrigerator and pantry. I consider this recipe to be low-carb since it used lean ground turkey and low-carb tortillas, but to be honest, it is loaded with decadent cheese so I’ll let the jury decide! (The green chili sauce recipe is an adaptation of one I saw on From Valerie’s Kitchen. My complete recipe version uses so many swaps it’s become my own.)

To make the burritos, it’s as easy as stuffing the tortillas with filling, placing them seam-side down in an oil sprayed baking dish, and smothering them with homemade green chili sauce and warm queso and baking them! Once removed from the oven and slightly cooled, you can add additional toppings such as diced tomatoes and green onion and cilantro leaves. If you like black olives or sour cream, heck, add those as well!

You’ll need a knife and fork!

Depending on your heat tolerance, you could add hot sauce to any step of this recipe. The green chili peppers (de-seeded) bring enough heat to the dish for most people but I enjoyed adding a few dashes of hot sauce to the sauce. I used 5-6 chili peppers (purchased during a popular Hatch green chili sale at a local nursery and later grilled and cooled) and chopped them up into small bits. You don’t have to use grilled chilis and can make this recipe with canned, diced green chilis as well.

Later, I used the diced chili to make the sauce to smother the burritos with AND for the filling, a real flavor punch!

The burritos were delicious! I knew I had a hit recipe on my hands when my boyfriend said, “This is in the top 3 recipes you’ve made this year! You need to write this one (recipe) down.” In my house, that’s a win!

I used 8″ round, low-carb tortillas to make this recipe and about 7 burritos fit in a 13″x9″ glass pan. Because I used grilled green chilis, the sauce took on a brown-green color.

The sooner you get started, the sooner you can eat! I know you’re going to love this dinner made in under an hour. Let me know if your family enjoys them as much as mine does by leaving a comment below!

7-8 burritos

Smothered Green Chili Burritos

You'll love these cheesy and spicy green chili burritos served warm from the oven!

30 minPrep Time

25 minCook Time

55 minTotal Time

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Ingredients

  • Green Chili Sauce:
  • 2 T. vegetable oil
  • 3 T. flour
  • 1 c. chicken broth
  • 3 seeded and diced grilled green chilis
  • 1 tsp. cumin
  • 3 dashes hot sauce
  • heavy pinch salt
  • pinch black pepper
  • Burrito Filling:
  • 1 lb. 90/10 ground turkey
  • 2 diced seeded grilled green chilis
  • 1/2 c. shredded Mexican cheese mix
  • 1/2 c. sour cream
  • heavy pinch salt
  • pinch black pepper
  • Queso Sauce:
  • 3 oz. of Rotel®
  • 4 oz. of Velvetta®
  • Extra Ingredients:
  • 1/4 c. shredded Mexican cheese mix
  • Diced green onion for garnish
  • Diced tomatoes for garnish
  • 1 1/2 T. cilantro leaves for garnish
  • 8" low-carb tortillas (7-8)

Instructions

  1. Preheat oven to 350 degrees. Spray a 13"x9" glass plan with cooking spray and set aside.
  2. To Prepare Green Chili Sauce:
  3. Add vegetable oil to saucepan and bring to low heat. As soon as you smell the oil heating up, add the flour until it become a paste-like consistency. Then, whisk in the chicken stock until completely smooth. Add in the remaining ingredients and bring the sauce to medium-high heat. Continue to whisk occasionally until thickened. Set aside when the sauce is thickened.
  4. To Prepare Queso:
  5. Add the Rotel® and Velvetta® to a small glass bowl and cover with plastic wrap. Microwave 15 seconds and remove to stir with a spoon. Return bowl to the microwave and continue this cook/stir method until the cheese reaches a smooth consistency. Add Rotel tomato liquid to thin it out if necessary.
  6. To Prepare Burrito Filling:
  7. Cook the ground turkey in a skillet until completely browned. You shouldn't need to drain grease from it since you're using a 90-10 mix.
  8. In a large bowl, combine all the burrito filling ingredients including the crumbled ground turkey and mix well.
  9. Fill each tortilla with filling (make a heaping log shape of filling) and then roll the sides of the tortilla towards the middle, then roll the burrito away from you to finish it. Add each burrito seam-side down to the prepared, glass baking dish in a row-like formation.
  10. Cover the burritos with the chili sauce, queso, shredded Mexican cheese, and heat in the oven for 20-25 minutes until the exposed corners of the burritos are golden and the sauce has slightly darkened.
  11. After allowing the burritos to cool a few minutes, garnish them with toppings and serve warm.

Notes

You could swap the ground turkey for any meat of your choice. You could also use flour or large corn tortillas instead of low-carb ones.

Tags

Allergy
seafood free
treenut free
mustard free
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Nutrition

Calories

3590 cal

Fat

108 g

Carbs

411 g

Protein

240 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Savory Grilled Chicken Fajitas with Peppers and Squash

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How do you get an idea for a meal?

If you’re like me, you either get inspired by the ingredients in your refrigerator or by some gorgeous food photo on Pinterest. This recipe was inspired by an abundance of bell peppers and squash recently purchased from a local farmer.

This week I travelled to pick up my pup from her new kennel and on the way home stopped at a farmer’s produce stand. Supporting local business, especially farmers, is becoming increasingly part of my MO. The produce is off-the-charts delicious and much larger in size than anything you’ll find at the grocery store. As if that wasn’t awesome enough, their produce is chemical free. I’ll be back to grab a bucket and pick fruit in no time.

Shout out to Sargeant’s Berry Farm (not an affiliate) for the bell peppers used in my Savory Grilled Chicken Fajitas with Peppers and Squash, a recipe with a whole lotta tasty flavor thanks to a fool-proof marinade. Come home from work tonight and get your fiesta on!

I used our Traeger grill to get a slightly smokey flavor, but that comes at a cost because it doesn’t guarantee photo-worthy, deep grill marks. But, oh that charred flavor! To cut down on over using oil, simply spray your halved veggies with canola cooking spray.

Lightly coat your halved veggies with cooking space and place them flat side down to start.
Lightly coat your halved veggies with cooking space and place them flat side down to start.

The onions and peppers take longer to soften and get charred than the squash so be watchful and don’t neglect the grill.

quick-and-savory-grilled-chicken-fajitas3

Grill the boneless chicken breasts until the internal temperature reaches 160 degrees. Simply insert a instant-read meat thermometer into the thickest part of the meat to check.

I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.
I love sharp cheddar cheese with my fajitas (in copious amounts as seen here). You could also use taco cheese or monterrey jack cheese.

 

Ingredients

  • 1 pkg small flour tortillas (taco size)
  • canola cooking spray
  • salt and pepper
  • Filling:
  • 3 large boneless chicken skinless chicken breasts
  • 2 yellow peeled and halved onions
  • 1 yellow halved squash
  • 1 halved and cored green bell pepper
  • 1 halved and cored orange sweet bell pepper
  • 2 c. shredded sharp cheddar cheese
  • (Optional: 1/4 c. Field Day Organic Double Fire Roasted Salsa, Daisy Light Sour Cream, lime wedge)
  • Marinade:
  • 1 1/2 tsp all-purpose seasoned salt
  • 1 1/2 tsp Italian seasoning
  • 1 1/2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 1/4 c. olive oil
  • Juice of 1/2 lime

Instructions

  1. Heat grill to medium heat.
  2. Mix all dry marinade spices in a small bowl. Dump spices into a large plastic zip top bag. Add olive oil, lime juice, and chicken to the bag. Close bag and use your hands on the bag to coat the chicken evenly of the marinade. Refrigerate 30 mins.
  3. In the meantime, prep all of your vegetables and spray them with canola cooking spray. Sprinkle them with salt and pepper.
  4. Remove chicken from refrigerator and allow bag to come to almost room temperature. Remove chicken and place on the grill. Spray halved vegetables with canola cooking spray. Place vegetables face down on hot grill. (The squash will take the least amount of time. Leave the onions and peppers on longer until softened and slightly charred on both sides.)
  5. Turn chicken breasts after about 6 minutes. Remove chicken from grill when the internal temperature reaches 160 degrees. Remove vegetables and chicken and allow the meat to rest 5 minutes. Cut all vegetables and chicken into strips.
  6. Fill each tortilla with chicken, vegetables, roasted tomato salsa, cheese, and serve with sour cream.

Notes

If you don't want your marinade to be as spicy, eliminate the red pepper flakes.

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https://onedelightfullife.com/savory-grilled-chicken-fajitas-with-peppers-and-squash/

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