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!

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MEAL OF THE MONTH!

Pork Cutlet Parmigiana

INGREDIENTS

2 lbs pork tenderloin, sliced into medallions
1 egg
1 cup breadcrumbs
1 tablespoon italian seasoning
4 cups spaghetti sauce
2 cups mozzarella cheese
1⁄2 cup parmesan cheese
oil, to fry

DIRECTIONS

With a meat mallet, pound pork into thin patties.
In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
Dip each pork medallion into beaten egg and then into bread crumbs.
Fry over med hi heat till browned- it does not need to be fully cooked.
In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
Serve over pasta.

Appetizer of the Month

Mushroom and Goat Cheese Bruschetta

Ingredients

1/4 cup olive oil
1 small shallot, minced
1 clove garlic, minced
10 ounce fresh mushrooms, trimmed, coarsely chopped
Salt and pepper
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
16 slices French or Italian bread, cut diagonally about 1/2 inch thick
6 ounces soft goat cheese, at room temperature

Preparation

1. Preheat oven to 375°F. Warm 2 Tbsp. oil in a skillet over medium heat. Sauté shallot until softened, about 3 minutes. Add garlic; sauté 30 seconds. Add mushrooms, season with salt and pepper and increase heat to high. Cook, stirring occasionally, until mushrooms are tender and most of liquid has evaporated, about 7 minutes. Remove from heat; stir in parsley and lemon juice. Season with additional salt and pepper, if desired.

2. Brush bread on both sides with remaining 2 Tbsp. oil; place in a single layer on a baking sheet. Bake until golden and crisp, 6 to 8 minutes, turning once. Spread goat cheese on bread slices and top each with a heaping tablespoonful of mushroom mixture. Serve.

Craft of the Month

You can do this! Yes its a MAJOR project - but it can be done!

 

 

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

Larkspur - July

 

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