Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen

Chris H. Olsen

Chris H. OlsenChris H. OlsenChris H. Olsen
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    • Home
    • News
    • Top 5
    • Shop
    • Blog
    • Appearances
    • Speech Topics
    • Bio
    • Articles
    • Landscape Portfolio
    • Holiday Portfolio
    • Interior Design Portfolio
    • The Vine
    • Botanica Newsletter
    • Plantopia Newsletter

  • Home
  • News
  • Top 5
  • Shop
  • Blog
  • Appearances
  • Speech Topics
  • Bio
  • Articles
  • Landscape Portfolio
  • Holiday Portfolio
  • Interior Design Portfolio
  • The Vine
  • Botanica Newsletter
  • Plantopia Newsletter

Drink of the Month

Bourbon Fizz

Fall is HERE - enjoy it! 

INGREDIENTS:


  • 2 oz. Maker’s Mark Bourbon
  • 1 oz. apple cider
  • ½ oz. cinnamon syrup – found in a specialty store
  • ½ oz. lemon juice
  • ½ oz. egg whites or aquafaba
  • Garnish: orange peel and cherry


INSTRUCTIONS
Fill shaker ¼ - ½ way with ice. Add ingredients. Shake vigorously and strain into a chilled rocks glass. Garnish with orange peel and a Maraschino cherry.

Visit Colonial

Appetizer of the Month

Deviled Cucumbers

Ingredients

12 mini cucumbers, each 2 to 3 inches long

3 ounces cream cheese, at room temperature

1 ounce smoked salmon, coarsely chopped

2 tablespoons sour cream

Freshly ground black pepper

1 tablespoon drained capers in brine, coarsely chopped

2 tablespoons chopped fresh chives

Directions

  1. Halve the cucumbers lengthwise. Use a small metal measuring spoon to hollow out about half of each cucumber piece, creating a divot on one side for filling. Pat the cut sides dry.
  2. Combine the cream cheese, smoked salmon and sour cream in a food processor and season with a few grinds of pepper. Process to make a smooth filling. Add the capers and 1 tablespoon of the chives and pulse just to combine.
  3. Transfer the filling to a disposable piping bag or resealable plastic bag and cut about 1/4 inch off the tip or corner. Pipe the filling into the cavities of the cucumbers. Sprinkle with the remaining chives.

Meal of the Month

Tomato Basil Salmon

Classy and EASY!

  • 2 (6 ounce) boneless salmon fillets
  • 1 tablespoon dried basil
  • 1 tomato, thinly sliced
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese

Let's Make It!

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
  2. Place salmon fillets on foil; sprinkle with basil. Top with tomato slices, drizzle with olive oil, and sprinkle with Parmesan cheese.
  3. Bake in the preheated oven until salmon opaque in center and Parmesan lightly browned, about 20 minutes.


Video of the Month

FALL is upon us!

Flower of the Month - Asters

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