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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Top FIve

Jerk Turkey Cutlets with Cranberry-Habanero Salsa


1/2 cup (2-inch) sliced green onions
2 tablespoons ground allspice
2 tablespoons fresh or 2 teaspoons dried thyme
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons black pepper
3/4 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce
1/4 teaspoon ground cloves
2 garlic cloves, minced
1 habanero pepper, seeded and chopped (optional)
12 (2-ounce) turkey cutlets
1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
1 tablespoon vegetable oil, divided

Cranberry-Habanero Salsa:

1 1/2 cups fresh or frozen cranberries
3 tablespoons thinly sliced green onions
2 tablespoons fresh orange juice
2 tablespoons honey
1 tablespoon water
1 tablespoon finely chopped green bell pepper
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1/8 teaspoon salt
1/2 habanero pepper or 1 serrano chile, seeded and minced
Dash of black pepper

To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate


To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.

To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.

Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.

Note: Try leftover marinade on chicken, pork, or shrimp.



Lemon Goat-Cheese Dip


1 cup(s) mayonnaise
1 (10 1/2-ounce) goat-cheese log, crumbled
2 tablespoon(s) olive oil
2 green onions, chopped
1 tablespoon(s) (about 1/2 lemon) fresh lemon juice
1 teaspoon(s) (about 1/2 lemon) lemon zest
Freshly ground pepper
Pita chips, for serving


In a food processor, combine first 6 ingredients, plus 1/2 teaspoon salt and 1 teaspoon pepper; blend until smooth. Transfer to a bowl and season with salt and pepper. Serve with pita chips.


Create a pretty fall scene with a terrarium, bell jar or glass cake cover. Here, a bell jar on top of a shallow terra-cotta bulb dish spotlights mini pumpkins and a sprig of oak leaves on a bed of moss.


November Recipe
Ever wonder where the Martini came from? One account is… "a long time ago at the dawn of the 20th century, bartenders were the celebrity chefs of the day; these guys were half rock star – half folk hero all tied together. In the biggest of big cities, New York, there were several of these superstars. At the Knickerbocker Hotel worked one of them and his name was…..Martini!"
The Martini is so fun for the creativity it offers mixologists of all skill levels. Use what is in season, or what the season dictates…your imagination is your only barrier. For Thanksgiving, I like to use the smells, flavors, and spices of the season. My signature drink for Thanksgiving combines the purity of vodka, the flavors of cranberry and orange, and many of the spices we all associate with Thanksgiving.

Chris' Thanksgiving Martini
Serves: 1
1½ ounces Gin – The Botanist Gin recommended
¾ ounce Orange Liqueur – Cointreau recommended
1 ounce cranberry juice
1 bar spoon of simple syrup - adjust to taste
2 to 3 dashes bitters – Angostura recommended
Orange peel for garnish
Combine all ingredients except garnish in a mixing glass with ice.
Stir to chill and strain into a chilled martini glass.
Garnish with an orange peel.

Visit the Colonial Tasting Bar at this link


Chrysanthemums, sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.



The latest Chris H. Olsen news!

November 24th, 2014 - You can have a very Simplistic Look this Christmas! Video

November 17th, 2014 - Decorate your Mantle with a twist this year! Video

October 23rd, 2014 - Spooky Halloween Decor and Citrus Pumpkins!

October 15th, 2014 - Decorate for the Children at Halloween! - Video

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