Chicken/Turkey Barbecue Bake with Vegetables

Back from our vacation in the Dutch Antilles and back in my kitchen where I almost kissed every appliance. The kitchen in our Bonaire apartment was smaller than most bathrooms, not air-conditioned, and lacking basics, like an oven!

And as for gluten-free products? I found one natural food store with hardly anything to sell and sky-high prices. A small bag of red quinoa was $18.00!!!

But the snorkelling and scuba-diving were great, we missed a major snowstorm in Ottawa, and I (seeking sloth) and my new e-reader bonded together spectacularly.

I also took a shine to the name of the local supermarket—so much more interesting than “Safeway” (US) or “Metro” (Canada), don’t you think?

Once back home, I was determined to make the perfect gluten-free angel food cake. I had tried this three times already, and had gotten a fairly decent rise but was still working on the taste. This time, the dratted thing collapsed entirely. Blessings on the head of my sweet 13-year-old granddaughter and sous-chef, Adesia, who declared it still delicious and took it home for school lunches.

So…instead, today, I bring you a no-fail, cinch-to-make, reminiscent-of-summer Barbecue Bake that I’ve used for both chicken and turkey breasts. (It would also be great for thighs and legs.)

This photo is of last night’s dinner—a turkey breast, this time, baked with potatoes and vegetables to make a complete meal. The spicy sauce helps the meat stay moist during baking and provides a delicious grace note of taste to the entire meal.

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