Chris H. Olsen

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(Above) Check out Chris says it's Time for Spring!
Chris H. Olsen is a nationally known home and garden guru, designer, author, TV personality and public speaker. In his book, Chris shares his landscape and gardening knowledge along with his unique flair for home decor and design. He is also a member of the Association of Professional Landscape Designers.
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Be sure and check out the Edgemont House website - and inquire about tours!

 

Todays THV

 

At Home Blog

Botanica Gardens

Plantopia

Colonial Wine & Spirits

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March 2018 - Check out this awesome ten page article on the resurrection of the Edgemont House! Link to Article

January 2018 - Chris talks about things that are Winter Hardy.

 

September 2017 - Chris H. Olsen's Little Rock store Botanica Gardens has released its Fall Newsletter! You can read it here.

September 2017 - Check out this great article in the Arkansas Democrat Gazette! link

 

Top FIve
 

MEAL OF THE MONTH!

CREAMY SPAGHETTI PIE

INGREDIENTS

  • 8 ounces thin spaghetti, broken in half, cooked and drained (about 4 cups)
  • 1⁄3 cup green onions with top, finely chopped
  • 1⁄4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 3 ounces fresh parmesan cheese, grated, divided (3/4 cup)
  • 1(15 ounce) container part-skim ricotta cheese (or use cottage cheese)
  • 1 egg, lightly beaten
  • 3 tablespoons butter(optional)
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon italian seasoning
  • 1 cup shredded mozzarella cheese, divided (4 oz.)
  • 1 (26 ounce) jar spaghetti sauce
  • 1(14 1/2 ounce) can diced tomatoes, drained

DIRECTIONS

  1. Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
  2. Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
  3. Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish.
  4. In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
  5. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
  6. Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy!
  7. Pie will feel firm to the touch. Enjoy!


Appetizer of the Month

Spinach-Artichoke Dip

Ingredients

Directions

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

 

Craft of the Month

Community Garden!

 

Drink of the Month


 

Clark

LINK TO TASTING BAR

Why not more than just ONE receipe this month? Here are THREE! LINK

 

Links:
http://www.colonialwineshop.com/

Visit the Colonial Tasting Bar at this link

 

Find them on Facebook here:
http://Facebook.com/ColonialWines

For a complete schedule of Tasting Bar events visit, http://colonialwineshop.com/calendar

 

Plant of the Month

April 2018 - Freesia

 

Click here to view older archived stories from chrisholsen.com

 

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