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Archive for the ‘Recipes’ Category

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.

 

CCSDO-213F_Fastest-ever-Enchiladas_s4x3_al

Zucchini Quiche

July 11th, 2013 by Betty Ross

zucchiniquiche

Zucchini Quiche

One pie crust (8 or10 inch) size. Make your own crust or buy already made.

2 cups zucchini,grated.
1 large onion, finely chopped
2 cloves garlic,crushed
1/4 teaspoon thyme
1/4 teaspoon oregano
4 large eggs
1/2 cup half & half cream or whole milk
1/2 cup Feta cheese Tomato/basil
1/2 cup grated Italian blend cheese
Salt & pepper to taste

 

Preheat oven 350
Bake pie crust for 8 – 10 minutes until golden brown.
Remove from oven and set aside

In large pan,sauté onion and garlic in olive oil until soft and translucent. Add zucchini and sauté another 2-3 minutes.
Transfer the mixture into a colander and allow to drain off any liquid.

Spoon zucchini mixture into pie crust.

Beat together the eggs and milk, add grated cheese and seasonings and pour over zucchini. Crumble over the Feta cheese and grind over some black pepper.

Bake 30 minute or until the quiche is set but slightly soft in the middle.
Remove from the oven and allow to cool 5 – 10 minutes before serving.

Fun Food

May 20th, 2013 by Betty Ross

CherisTasty products from the prickly pear cactus.

The fruits of most prickly pears are edible and sold in stores under the name “tuna.” Prickly pear branches (the pads) are also cooked and eaten as a vegetable. They, too, are sold in stores under the name “Nopalito.” Because of the glochids, great care is required when harvesting or preparing prickly pear cactus. Both fruits and pads of the prickly pear cactus are rich in slowly absorbed soluble fibers that may help keep blood sugar stable.

Tasty products from the prickly pear cactus.      Shop here!

We sell Cheri’s Jams and more here at Desert Dove.

funpics Ingredients
3 ounces tequila blanco
1/2-ounce Cointreau
1 1/2 ounces lime juice
2 ounces prickly pear syrup
Kosher salt and turbinado sugar, for garnishing the glass
Kumquats and lime peels, for garnish

Directions
Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel.

Prickly Pear Recipes

3 prickly pears
2/3 cup sugar
1/3 cup butter
1/2 teaspoon cinnamon
2 tablespoons lemon juice
Directions:

Gather large ripe fruit.

Wash and slit to remove seeds.

Preheat oven to 325- 350 degrees.

Spread fruits in a single layer in a buttered 8 inch pan.

Combine sugar, cinnamon, and butter and mix well with fingers.

Add lemon juice and stir well with a spoon.

Sprinkle mixture evenly over fruits.

Bake 30- 35 minutes and serve warm with cream.

Cinco De Mayo

May 3rd, 2013 by Betty Ross

cinco-de-mayo-fiesta-de-reyes

Cinco De Mayo, or the 5th of May, is a day many celebrate Mexican heritage with traditional food, drinks, music, and customs.

But what’s the true meaning behind the holiday?

Many people confuse it with Mexico’s Independence day on September 16th.

However, Cinco De Mayo festivities celebrate Mexico’s victory over the French in the Battle of Puebla on May 5, 1862.

History says that’s when Napoleon’s French army of around 8,000 soldiers was defeated by a much smaller and poorly armed Mexican militia of around 4,500.

The holiday is typically celebrated in the city of Puebla and across the United States, especially in areas with a high population of people with Mexican heritage.

Here’s a list of some of the celebrations happening in Tucson Thursday.

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Cinco de Mayo Mariachi Breakfast, 8 a.m., The Fountains at La Cholla
Desertview Performing Arts Theater, 7:30 p.m., featuring Genaro Moreno with traditional mariachi
2nd Annual Cinco on Congress Festival, 4 p.m.
The Hut, 8 p.m., featuring the B-Foundation
Sharks Bar, 9 p.m.

 

Why not try making some Mexican food for your weekend. We will be serving a Mexican breakfast here at Desert Dove. Book a room for the weekend or even one night. You will love it!

CCSDO-213F_Fastest-ever-Enchiladas_s4x3_alIngredients
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.

 

Fresh from the oven

April 13th, 2013 by Betty Ross

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lavender

Lavender Cookies!  Yum  ~~~~~  Our guests are enjoying these delicious lavender cookies. You can give then a try or better yet why not book a stay at Desert Dove Bed & Breakfast and enjoy the ambiance and great food the bed and breakfast has to offer.

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Spring flowers ~~~~~ The  Penstemon is blooming in our desert garden.

 

 

 

 

Recipe for the Lavender cookies

1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1teaspoon dried lavender flowers, finely shopped (use organic cooking lavender)
1 1/2 cups of flour
2 teaspoons baking powder

Preheat oven to 375

In a medium bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender, and mix well. Combine the flour and baking powder and add to lavender mixture, stirring until well blended. Drop by teaspoonfuls onto a un-greased baking sheet.
( I used a baking stone) Bake 8-10 minutes, or until lightly browned on edges. Cool on baking sheet for a minute or two, then transfer to a rack to finish cooling.

Makes about 4 dozen cookies

 

 

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

Download the PDF for easy printing

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

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