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.

Newest Videos!

Chris H Olsen

Todays THV


At Home Blog

Botanica Gardens


Colonial Wine & Spirits


June 2016 - Plant Hydrangeas!


Top FIve


Black Bean Soup
Yield: About 6 servings


4 (14.5 oz) cans black beans, divided
6 slices bacon (7 oz), chopped into small pieces
1 large yellow onion, chopped (1 3/4 cups)
1 large poblano pepper, seeded, stemmed and diced small (1 cup)
4 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth, divided, then more to thin if desired
1 (14.5 oz) can fire roasted diced tomatoes
1 tsp ground cumin
1 tsp ancho chili powder
Salt and freshly ground black pepper
1 Tbsp lime juice
1/3 cup chopped cilantro
For serving (optional)
Sour cream, cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips

Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.

Appetizer of the Month

Salsa Verde

1 1/4 lbs tomatillos, husked (look for some about the same size so they roast evenly)
1 jalapeno, stem removed
2/3 cup chopped yellow onion, rinsed under water to remove harsh bite
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 tsp salt, or to taste
1/2 - 1 tsp sugar, to taste
1 Tbsp fresh lime juice
3 Tbsp water, then more as desired

Move oven rack about 4-inch below broiler element. Preheat broiler to high heat and place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 - 5 minutes until charred on top (keep a close on on things as they can char pretty quickly - especially the pepper), then rotate to opposite side and roast until charred on opposite side, about 3 - 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.

Craft of the Month

You can do this!



Drink of the Month

Ultimate Orange Dream

1/2 oz Pinnacle cake vodka
12 oz can orange soda
2 scoops vanilla ice cream

Fill an iced tea glass half full with orange soda. Add vodka and stir well. Add ice cream. Top with remaining orange soda. Stir and enjoy!


This cocktail will be featured at the Colonial Wines and Spirits Tasting Bar on March 17.



Visit the Colonial Tasting Bar at this link


Find them on Facebook here:

Plant of the Month

Gladiolus - August


Click here to view older archived stories from


All content owned by Chris H. Olsen • Copyright 2016 • View Disclaimer