Chris H Olsen

Welcome to the Official Website of Chris H. Olsen! 

 

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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Meal

Roasted Chicken with Asiago Polenta and Truffled Mushrooms

Mushrooms and truffle oil are paired with hearty polenta and simple roasted chicken. Look for packages of mixed wild mushrooms in the produce section, or use any combination of oyster, shiitake, chanterelle, and cremini mushrooms.

Cooking Light DECEMBER 2004

Yield: 6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)
Ingredients

Chicken:
1 (5-pound) roasting chicken
1 1/2 teaspoons finely chopped fresh thyme
2 teaspoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 orange, halved
6 garlic cloves, peeled
2 thyme sprigs
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Cooking spray
1/2 cup white wine
2 teaspoons all-purpose flour
Mushrooms:
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces mixed wild mushrooms, sliced (about 8 cups)
1 (8-ounce) package presliced mushrooms
2 teaspoons truffle oil
Polenta:
2 cups fat-free milk
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup instant dry polenta
1/2 cup (2 ounces) grated Asiago cheese
Preparation

Preheat oven to 325°.

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.

Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.

Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.

Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.

To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.

To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.

 

Appetizer

Edamame-and-Pear Crostini

Donatella Arpaia is the owner of Anthos and Mia Dona in New York City, and a judge on Food Network's The Next Iron Chef.

Health MARCH 2010

Yield: Makes 10 servings (serving size: 3 crostini)
Ingredients

1 (16-ounce) bag frozen shelled edamame
3 tablespoons extra-virgin olive oil
1 cup chopped mint
1/2 cup grated pecorino Romano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 baguette
1 tablespoon extra-virgin olive oil
diced, peeled Bartlett pears
Garnish: fresh mint
Preparation

Preheat oven to 375°. Cook edamame in salted boiling water for 10 minutes. Remove with slotted spoon, and place in ice water; drain. Set aside 1/4 cup whole edamame, and process the rest in a food processor until coarsely chopped. Combine mashed edamame with reserved whole edamame, 3 tablespoons extra-virgin olive oil, 1 cup chopped mint, pecorino Romano cheese, salt, and black pepper. Thinly slice baguette, brush lightly with 1 tablespoon extra-virgin olive oil; bake for 10 minutes. Top each baguette slice with 1 tablespoon edamame mixture and 2 teaspoons diced, peeled Bartlett pears. Garnish with additional mint, if desired.

Craft

Many homes have fireplaces or propane stoves inside, but there's nothing quite like enjoying a fire pit under the stars in your own backyard. On a cool night in the summer, you can cook up a feast of hot dogs in your fire pit, while in the chillier months, nothing beats a fireside snuggle in your most comfortable chair.

Of course, a fire pit can be as simple as a hole in the ground with stones haphazardly stacked around it. But believe it or not, in only a few hours, you can rather easily build a fire pit that is considerably more attractive (and safer), one that'll really get you and your guests fired up.

MATERIALS AND TOOLS
- Shovel
- Measuring tape
- Marking paint
- Wood stake
- Concrete retaining wall blocks
- Sand
- Level
- Rubber mallet
- Masonry adhesive
- Crushed stone

 

Drink


• Knob Creek Manhattan
Knob Creek bourbon is a fantastic whiskey to mix into specialty cocktails.

Ingredients:
• 2 ounces Knob Creek bourbon
• 1/2 ounce sweet vermouth
• 1/2 ounce dry vermouth
• Dash bitters
• Maraschino cherry garnish

Directions:
Pour the ingredients into a cocktail shaker filled with ice. Stir well. Strain into a cocktail glass. Garnish with a maraschino cherry.

Plants
Summer Snap Dragons-pink and purple look best for the autumn

The latest Chris H. Olsen news!

August 11th, 2014 - It's time to TRIM those TREES - Video

August 4th, 2014 - Everyone collects something! Why not living plants? Video

July 26th, 2014 - Updating your bathroom can add so much to a home. Look at how this one was done! - Video

July 23rd, 2014 - Why not a plant collection? Video Feed Birds? Do it in style! Video

July 22nd, 2014 - Create a "Destino" out of your front or back yard! - Video

July 21st, 2014 - Latest Creations! Summertime Prep for the Holidays and Garden Hose Wreath!

July 13th, 2014 - Houseplants really can make the home especially in groupings - Video

July 6th, 2014 - Use Lanterns in your Yard for a great effect - Today's Home

July 2nd, 2014 - Chris has some awesome July 4th ideas - Video 1 and Video 2.

June 28th, 2014 - Why not save $$$ and re-do the bathroom with accessories? Learn more

June 25th, 2014 - How about a Red, White and Blue Centerpiece! Video

June 23rd, 2014 - Every year when Chris goes to the Dallas Market people want to know - what does market look like? Well - Chris made a couple of iPhone videos to share with you. Video 1 and VIdeo 2.

June 23rd, 2014 - You know GREEN is a COLOR! Remember that in your landscaping! video

June 22nd, 2014 - Chris wants to educate you about dealing with slugs and snails - video

June 21st, 2014 - Why not make a Garden Treasure Jar? - video

June 14th, 2014 - Have bland walls? DO NOT put up just anything to fill space! Make a personal statement with your walls - see video

June 11th, 2014 - How about some tips on taking care of Day Lilies - and some Father's Day gift ideas!

June 10th, 2014 - Ready to make-over your Master Bedroom? Bring it to perfection with tips like these! - video

June 9th, 2014 - Here are some unique ideas for using Bling Bling - PLUS us Basket Spheres!

 

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