Have you ever had chicken cooked and grilled in salsa? Well I have, and it was delicious!

Just look at it wouldn’t you want this mmmm good food.

 Things used in this Grilling Experience:

2- boneless skinless chicken breasts

1- jar of John Henry’s Juanita’s HOT Salsa (any Chipotle Salsa will do)

1- 5 QT Dutch Oven

Salt, Pepper and Olive Oil

Step 1: Marinade chicken breasts in olive oil, salt and pepper and put in the refrigerator

Step 2: Get you grill up to 500 degrees

(While the grill is heating up put your jar of salsa in the dutch oven)

Step 3: When the grill gets up to temperature take your dutch oven and place it on the grill to heat up the salsa while you put the chicken on the grill cook on either side for 1-2 minutes each, just enough to get grill marks and cook the outside of the chicken. 

Step 4: Once the chicken is cooked on outside, take it and place it right into the dutch oven on the grill.

Step 5: Place the lid on the dutch oven and let it cook for 7-8 minutes and then flip the chicken and cook an additional 7-8 minutes (or until cooked all the way through).

(one note: If the salsa starts to cook off add more its not going to hurt the cooking at all)

Step 6: Once the chicken is cooked all the way take out of the dutch oven and ENJOY!

This would be delicious on chipotle chicken tacos. We ate it plain with a side of pasta and it was awesome.

Keep Grilling!

Double A

So come in a check out our sale stock while we still have it. See if something speaks to you and would look wonderful in your home or office. 

For more information check out our website or “Like” us on Facebook.

We hope to see you shopping

Whole chickens are one of the easiest and best slow cooks you can do on a Kamado cooker. Using a Sitting Chicken Stand will make them turn out moist and juicy every time ( a sitting chicken stand is ceramic and it will hold liquid under the chicken).

Season your chicken with your favorite rub, I recommend Butt Rub or Apple Rub from John Henry. To season;do a wet rub by mixing olive oil with your rub of choice. Be sure to rub inside and out of the chicken (including under the skin). Next fill your sitting chicken stand with the liquid of your choice ( I used beer with one and apple juice with the other chicken). Then stand your chicken on the sitting chicken stands and let them set for 1/2-1 hour in the fridge to let the seasoning soak in. while they are resting in the fridge, fire up your grill. The goal is to cook the chickens around 225 degrees until done. I placed my soaked wood chunks around the coals and lit the middle of the charcoal, then I placed my heat deflector plates and grill grates back and only opened the top and bottom vents about 1/2 way. Once I was at 200 degrees I closed my vents down to a “just cracked” position and placed my chickens in to cook. At about 10 minutes after ptting the chickens in the grill was up to about 225 degrees. Thats was the goal and I kept it there for the whole cook. Two whole chickens took about 4 hours. Once I reached a safe cooked tempurature of 185 degrees I pulled them both off and let them sit for about 15 minutes before carving and serving.

Recommended products for the cook:

Butt Rub

Apple Rub John Henry

Sitting Chicken Stand

Heat Deflector/Plate setter

Apple Flavored wood smoking chunks

Keep Grilling~

Double A

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First make the dough.

Here is a good recipe:

Peter Reinhart’s Napoletana Pizza Dough RecipeHeidi notes: Peter’s recipe says the olive (or vegetable oil) is optional. I use it every time – always olive oil, not vegetable oil. I love the moisture and suppleness it adds to the dough, and it makes your hands soft too.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten further. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky, and register 50 to 55F.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment and misting the parchment with spray oil (or lightly oil the parchment). Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

***from 101cookbook Website***

You may also use pre-made dough as well. It works very well too and if you don’t want all the fuss its easier and fast to use.

Once you have made the dough and decided how many pizzas you are going to make roll out each pizza dough to thedesired size and dress with whatever topping you like on your pizzas. Next prep your kamado cooker. The key to pizza is to have your grill extremely hot (700 degrees is ideal). Light your grill and leave both vents wide open. Place your plate setters in and your pizza stone.

Once you are at 700 degrees lay a little corn meal on the pizza stone (flour won’t work believe me I learned thehard way) and slide your pizzas (one at a time)on to the stone; but be ready it is going to cook very quickly. Using your pizza peal pull the pizza off once it is to your desired done-ness (cheese melted and crust light brown). Now gobble it up and enjoy!

Recommended Item for this cook:

Heat deflector/ Plate setter

Pizza stone 

Pizza Peal

Till the Next recipe

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~ Double A

Zamioculas Zamiifolia

 (also known as a ZZ plant)

Is a great plant for anybody who is looking to start collecting houseplants. It is great because ZZ’s are a very forgiving plant. Meaning even the people without “green thumbs” can handle these plants. If you forget to water them from time to time they won’t (usually) die on you unless they were in very high light. These plants actually do better in medium to low light; as long as you let them dry out between waterings as they are from Africa; they are used to the extreme growing conditions.

 ZZ’s have waxy, dark green leaves. They range in sizes from 6″ to 14″ containers. So you can find one to fit anywhere in your house or office. The best part about ZZ’s is they are very resistant to pests (mealy bugs, spider-mites and scale). You can look back at my previous post “Tips for Purchasing Plants” about pests on plants.

A ZZ will make a lovely addition to your home or office space and is perfect for anyone who appreciates plants but doesn’t want a high maintenance one.

For more information on plants and tips on plants check out our Website or “Like” us on Facebook

~Till Next time Keep Growing

Can you believe that 2012 is already here? I know we can’t. 2011 flew by like it did not even happen, what a fast year that was not only wonderful, but better than the year before.  We hope here at The Green Goddess that 2012 brings another wonderful year.

We wanted to just take a brief pause and thank each and everyone of our customers for their support over the last few years. Without you we would not be here, so Thank You!

We hope that 2012 brings you all the joy and happiness you want and that you have a prosperous Year. Keep checking in with us for all the new things and event that we have coming this year. Like us on Facebook or check out our Website and come back and check out our Blog for recipe ideas or plant ideas.

Thanks again for supporting us and allowing us to be a part of your home!

On December 9th from 12:00pm to 7:00pm

at 4139 E Bell RD

Phoenix, Az 85032

We have Food and Holiday Merriment.  You can wonder around and enjoy the beautiful weather we are having and check out our wonderful selection of ceramic pottery and plants. Or just sit and enjoy the trickling sound of our pond and the squawking of our rescued birds.

We would love to see you here.

We hope you have a wonderful holiday season and a prosperous New Year!!

Here are some general tips to help you determine how much water to give your houseplants.

1. With cooler weather comes less water. Especially if the plant’s only light source is a near by window.
2. The soil media the plant is grown in matters. If the soil is sandy or has lava rocks, the water will have better drainage and need more water. If the soil is more mossy it tends to hold moisture longer and will need water less often.
3. The plant’s root system is another factor in how much water it needs. Generally, the bigger the roots are the more water the plant will take. Plants with smaller root systems need less water.
4. Plants placed under an air vent will dry out faster than normal and may need to be watered more often.
5. The age of a plant effects the amount of water required. If you have a plant in low light , the older the plant gets, the less water it needs. If the plant is in high light, the plant will need more water as it grows.
6. If you have moss or rocks on top of the soil, moisture tends to be retained in the soil therefore requiring less water.
7. Most plants do not want to be sitting in water for an extended period of time. Their roots will not get the oxygen they need and will die. This causes root rot. Before you water, if yoou can, lift he plant up; if the plant feels heavy, it most likely will not need water. If the plant is heavy to lift feel the soil as far down as you can. You may want to use a moisture meter or a soil probe to do this. If the soil is wet hold off on watering until teh soil is no longer wet. If the soil is dry water the plant slowly. Water will drain out quicker the drier the soil.

 So keep these watering tips in mind the next time you go to water your plants.

To keep updated about events check us out on our website  or “like” us on facebook

Til’ next time

~Keep Growing

• Whipped Cream Cheese
• Sun Dried Tomatoes
• Green Onions
• Bacon
• 12 Jalapenos
• Shredded Mozzarella Cheese



BBQ Products used

• Heat Deflector
• Jalapeno Rack
• Jalapeno Coring Tool
• Toothpicks

(This is a basic recipe off the back of the Pepper Roaster)

Start by cutting the top off  and coring all of the jalapenos (try to make sure you have NO seed left). Mix the cream cheese (10 oz) , 2 Tablespoons chopped green onions and 2 tablespoons chopped sun dried tomatoes all together. then stuff the mixture inside the cored jalapenos. Try to make sure you get the stuffing all the way down to the tip of the jalapeno. Next take the bacon slices and cut them in half. Then wrap the stuffed jalapenos with the bacon and put a toothpick through them to hole the ends of the bacon and keep them wrapped. Now place the wrapped and stuffed jalapenos into the pepper roaster rack and top them with some shredded mozzarella cheese.

Heat your grill up to 350 degrees and place your heat deflector in your grill. Then take the filled pepper roaster rack and put it on the grill for approx 25 to 35 mins (depending on the climate, elevation and temperature of your grill) or until bacon is crispy and shredded cheese is melted. Then remove the rack from the grill and let them cool slightly before serving and ENJOY.

These make a great appetizers or awesome football food.

Til’ the Next Recipe

“Like” us on Facebook or check out our website for more ideas and events

~~Double A

The Green Goddess is doing a raffle for the holiday season and 100% of the ticket sales is going to charity. The charity we have chosen this year is The Salvation Army Christmas Angel Tree Program. The prize is pretty awesome and would make anyone happy to get it. For just $5.00 per ticket (no limit) you could win:

 1-Kamado Joe BBQ
1-Bag Of Kamado Joe Charcoal
1-Dizzy Dust Seasoning
1-Medium Butt Rub Seasoning
1-Bag of Hickory Chips
All of these items are over a $950.00 retail value.

 You can either enter the raffle in person or mail in your donation (cash or checks only checks made out to The Salvation Army) to 4139 E Bell Rd Phoenix, AZ 85032. All mailed donations should include your donation, name, phone number and email address and we will enter you into the raffle. The Raffle is going from November 1st to December 15th with the winner being chosen and contacted on December 16th.

We are pretty excited about this raffle this year and hope to raise a bunch of money for The Salvation Army Christmas Angel Tree Program. We plan to make this an annual event so please help with our efforts and donate today.

Thank you

~~The Green Goddess~~

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