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Archive for May, 2015

Breakfast is Served

May 25th, 2015 by Betty Ross

 

breakfast1Enjoy a delightful gourmet breakfast served on vintage tableware. Signature dishes of our Tucson inn include Spinach Egg Nest, Southwest Eggs Fiesta, Baked Blueberry French Toast, Baked Oatmeal, Fresh Baked Scones, Yummy Muffins, Homemade Salsa, Organic Jams. Fresh Fruit, Fresh Ground Coffee, Tea and Juice.

    Some new recipes added to our menu!

applerose                                                   A Baked Apple Rose, yum!


potatoquiche                                             Potato Quiche Ranchero a favorite!


Steamed pear                                   Poached Pears with Prickly Pear Cactus Syrup, Yum!

zucchiniquiche                                                         Zucchini Quiche

cookies                                                   Always afternoon cookies!

Desert Dove Bed & Breakfast

Recipe Book

May 2nd, 2015 by Betty Ross

When you stay at Desert Dove Bed & Breakfast you can purchase our cookbook at a low price. All Betty’s favorite recipes!  Enjoy our tasty breakfast while you are our guest, and try  them for yourself when you get home.

recipebook-0530Afternoon tea

book

 

 

 

Cinco de Mayo

May 1st, 2015 by Betty Ross

 

 

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Ingredients
Salsa:
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
Enchiladas:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
Directions
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.

 

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