Chris H. Olsen

HomeBioYouTubeBlogPortfolioShopArticlesUpcoming EventsSpeech TopicsContact/Bookings

 

 

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.
Sign up for our Newsletter!

Our Newsletter is Out!

 

Todays THV

 

At Home Blog

Botanica Gardens

Plantopia

Colonial Wine & Spirits

Facebook
 
 

February 2017 -

 

Top FIve
 

MEAL OF THE MONTH!


Gnocchi Skillet with Chicken Sausage & Tomatoes

Serves 4

1 pound gnocchi
Coarse kosher salt and freshly ground black pepper
9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
1 pint cherry or grape tomatoes, sliced in half lengthwise
1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)

Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.

Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.

When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.

Recipe Notes
Any cooked chicken sausage is good in this dish, although I do prefer one with a little extra flavor added, like red peppers or garlic.
I specify a cast iron skillet because I think it gives the best color and sear to the tomatoes and sausage. However, any deep skillet or sauté pan should work as well, provided it doesn't have a nonstick coating, which will interfere with browning.


Appetizer of the Month



Easy Rumaki with Pineapple

Ingredients:

cooking spray
24 (1 inch) cubes fresh pineapple
24 water chestnut slices
8 thick-cut bacon slices, cut crosswise into 3 pieces
24 toothpicks
1/2 cup low-fat sesame-ginger salad dressing
1 tablespoon chopped green onion, or to taste

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.
Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.
Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Craft of the Month

You can do this!

 

 

Drink of the Month


This cocktail is perfect for Valentine's Day.

ROMANCE

INGREDIENTS

· 3/4 oz Tia Maria
· 3/4 oz Carolan’s Irish Cream
· 3/4 oz Dekuyper Dark creme de Cacao
· 1 oz heavy cream
· 2 Marischino cherries

DIRECTIONS

Add first four ingredients to a shaker half full of ice. Shake and strain into a martini glass. Spear the two cherries on a long pick and balance from rim to rim on top of the glass.

Tip: Earn extra points by serving with a few Godiva chocolates, or truffles.

Clark

This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar in October.

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

February - Roses

 

Click here to view older archived stories from chrisholsen.com

 

All content owned by Chris H. Olsen • Copyright 2017 • View Disclaimer