Chris H. Olsen

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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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Colonial Wine & Spirits


Sept 2016 -


Top FIve


Chicken Roll Ups

8 boneless skinless chicken breast halves
8 thin slices deli ham
4 slices provolone cheese or 4 slices mozzarella cheese, halved
2⁄3 cup seasoned bread crumbs
1⁄2 cup grated romano cheese or 1⁄2 cup parmesan cheese
1⁄4 cup minced fresh parsley
1⁄2 cup milk

Flatten chicken to 1/4-inch thickness.
Place a slice of ham and cheese on each piece of chicken.
Roll up from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, mix crumbs, grated cheese and parsley.
Pour milk into another bowl.
Dip chicken rolls in milk, then roll in crumb mixture.
Wrap and freeze roll-ups for up to 2 months.
To use frozen chicken--completely thaw in the refrigerator.
Unwrap roll-ups and place on a greased baking sheet.
Spritz with nonstick cooking spray.
Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

Appetizer of the Month

Sicillian Marinated Olives

Ingredients 8 servings
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1 1/2 cups unpitted green olives2 tablespoons extra-virgin olive oil1 medium stalk celery, coarsely chopped
Bertolli Olive Oil Extra Virgin
2 cloves garlic, peeled and thinly sliced
1 small fresh red or green chile pepper, thinly sliced3 tablespoons chopped flat-leaf parsley, divided1 teaspoon white-wine vinegar1/8 teaspoon dried oregano, preferably Sicilian or Greek

Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat. Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes. Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.

Craft of the Month

You can do this!



Drink of the Month

Bourbon Mint Iced Tea

4 parts freshly brewed and chilled black tea
2 parts bourbon Maker’s Mark recommended
1 part simple syrup
1/4 parts fresh lemon juice
Mint and lemon wedge garnish

Muddle mint with simple syrup.
Pour bourbon, chilled black tea, lemon juice and mint/syrup muddle into a highball glass over ice.
Stir and garnish with a fresh mint sprig and lemon wedge.


This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar on March 17.



Visit the Colonial Tasting Bar at this link


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Plant of the Month

Aster - September


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