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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June 2016 - Plant Hydrangeas!

March 2016 - Great new article written for "At Home" - download here


February 2016- Chris was recently featured in an "At Home" article about a pool project he worked on. Read the Full Article here

January 2016 - Another new article in Arkansas Business - click for large version

January 2016 - Great "At Home" article featuring Chris (who also made the cover)
download here

Top FIve
 

MEAL OF THE MONTH!

Red Beans and Rice

Ingredients

1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion
Preparation

1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

Try These Twists!

Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.

Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg

Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.

Appetizer of the Month

Goat Cheese Kisses

INGREDIENTS
3 tablespoons hazelnuts, or pistachios (3/4 ounce), finely chopped
6 ounces creamy goat cheese
6 dried apricots, or dried figs, each cut into quarters

PREPARATION
Line a plate or small tray with wax paper. Place nuts in a shallow dish. Scoop a heaping 1/2 teaspoon goat cheese and press a piece of dried apricot (or fig) into the center. Wrap the cheese around the dried fruit to form a ball. Roll the ball in the chopped nuts to create a crust; set on the plate or tray. Repeat with remaining goat cheese, dried fruit and nuts.

Craft of the Month

You can do this!

 

 

Drink of the Month

The Longest Day Cocktail

Ingredients
1 oz. Ciroc pineapple vodka
½ oz. Malibu pineapple rum
½ oz. Rose's sweetened lime juice
3 oz. orange juice
¼ oz. Rose's grenadine
2 Maraschino cherries
1 orange slice

Directions
Combine all ingredients in a cocktail shaker except grenadine, cherries and orange slices. Shake and strain drink mixture into a long cocktail glass over fresh ice. Top with a splash of grenadine. Garnish with cherries and orange slice.

Clark

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

LINK TO TASTING BAR

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

Visit the Colonial Tasting Bar at this link

 

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

Plant of the Month

Aster - June

 

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