A Tucson Arizona Bed and Breakfast

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Archive for September, 2011

Treasures of Arizona book features Desert Dove

September 21st, 2011 by Betty Ross

Desert Dove Bed and Breakfast as featured in Treasures of Arizona, page 31.

Breakfast.“Take a step back in time to the Old West with a relaxing stay at the Desert Dove Bed & Breakfast, where innkeepers Harvey and Betty Rose dedicate themselves to the ultimate comfort of their guests. Housed in an authentic Territorial adobe home, this inviting bed and breakfast offers a glimpse of the Southwest’s pioneer days while keeping you firmly in the lap of luxury with modern amenities and comforts, such as wireless Internet, a hydrotherapy spa and delicious gourmet breakfasts and treats. The Desert Dove has two spacious guest rooms, each with its own entrance and bath. The Rosses are avid collectors and have lovingly furnished the inn with antique and period furnishings, along with wonderful collections of dolls, vintage toys and quilts. In the morning, savory scents lure guests to the kitchen, where Betty,a culinary artist of some renown, treats them to a scrumptious breakfast. A 1927 wood-burning cook stove dominates on corner of the inviting country kitchen, while Betty turns out homemade muffins or sensational Southwest-style frittatas with fresh salsa for your dining pleasure. Visitors here release favorable reports to Arrington’s Inn Traveler, which has honored the Desert Dove on several occasions, including a second place for customer service. Desert Dove is just a short walk from Saguaro National Park East and convenient to numerous Arizona attractions, including Desert Museum and Colossal Cave. Experience serene comfort in the desert with a stay at Desert Dove Bed &

Desert Dove B&B Featured in National Magazine!

September 21st, 2011 by Betty Ross

We’re proud to announce that Desert Dove Bed and Breakfast has been featured in Small Gardens Magazine. We’re featured among 4 other “Must-see B&B Gardens”. Enjoy an portion of the article:

“Nestled on four acres in the foodhills of the Rincon Mountains, Desert Dove Bed and Breakfast is a true desert garden. Wildflowers and cacti grow wild throughout the property. A “living fence of Ocotilla cactus surrounds the inn’s maintained sitting gardens. Radiant during winter months, Desert Dove has been recognized for its gardens by readers of Arrington’s Bed and Breakfast Journal.”

Southwestern Frittata

September 6th, 2011 by Betty Ross

The fritata should to be prepared the day before and allowed to “cure” in the refrigerator overnight.

  • 1 (or more) cans of chopped mild green chiles
  • 1 lb. bulk sausage, cooked (ground turkey or chicken can be used in place of pork)
  • 7 large eggs
  • 1 large clove garlic (pressed)
  • 1 tsp. ground cumin
  • 2 large ripe tomatoes (for slicing on top)
  • 6 corn tortillas, sliced into small stripes
  • 1 1/2 cups jack, cheddar or your favorite cheese, shredded
  • 1 cup milk
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • chili powder to your taste
  • light sour cream
  • For vegetarian leave out meat

Brown sausage meat and drain any excess fat off, add pressed garlic to meat and cook for a few more minutes.

Grease a 9” x 13” baking dish and evenly line the bottom of the dish with half of the chopped chiles, half of the tortilla strips, half of the sausage and half of the cheese. Repeat the layering with the other half of the chiles, tortilla chips, sausage and cheese.

In a medium bowl, whisk the eggs, milk, salt, pepper, onion salt and cumin until they are well mixed. Pour the mixture over the top of the dish. Sprinkle with chili powder to taste.

Place thin slices of tomato over the top. Cover with plastic wrap. Place in the refrigerator overnight to cure.

The next day, preheat the oven to 375° F, remove the plastic wrap from the dish and bake the fritata for 45- 50 minutes, or until the top is golden and the sides are a rich brown color.

Cut into equal pieces and serve with a dollop of sour cream and salsa. Serve with warm flour tortillas or your favorite toast!

Serves 6-8

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Baked Oatmeal Delight

September 6th, 2011 by Betty Ross

  • 1/2 cup butter melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp. Vanilla
  • 1/2 cup brown sugar
  • 3 cups oatmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup coconut
  • (You can substitute apples & walnuts & 1/2 tsp. cinnamon)

In a bowl mix butter, eggs, vanilla and milk. Add the remaining ingredients and blend well. Pour into greased 9 x 13 pan. Bake at 350 for 20-25 minutes. (Don’t over bake!) Serve hot with fresh fruit and milk on the side. I serve it with scoop of vanilla yogurt. Serves 8. Can be cut in half for 4 servings.

Download the PDF for easy printing