Gluten Free Hawaiian Barbecue Turkey

I use to like L&L’s Hawaiian Barbecue Chicken. Ever since I found out that I was allergic to chicken and gluten, I haven’t eaten there in years. Nevertheless, here is my copycat version: Gluten Free Hawaiian Barbecue Turkey with homemade macaroni salad and steamed rice.

Gluten Free Hawaiian Barbecue Turkey

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Gluten Free Barbecued Seasoning Rub

My husband was going to barbecue fish for dinner the other night. However, the kids begged for me to make the fish into tacos. Yeah, why not? Totally sounded great. Except there was a problem. We were out of our Mild BBQ Rub. So I improvised and made my own. And you know what? It came out really good!

Barbecue Seasoning Rub | Small Town Living in Nevada

Gluten Free Barbecued Seasoning Rub


  • 1 cup brown sugar
  • 1/3 cup white sugar
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon ground paprika
  • 1 teaspoon salt


  1. Place all ingredients into a small bowl, mix thoroughly.
  2. Place into an air tight container and use when needed.

Polynesian barbecue cubed turkey topped with coleslaw

On our way home from the beach on Friday we stopped at this trendy restaurant in Santa Clara called World Wrapps. While we can’t eat the wraps/burritos, I can have them make a wrap into a rice bowl instead. The kids and I had their Polynesian Pork Wrapp which was really tasty. It consisted of Pulled-Pork  served with Jasmine rice, a tropically inspired lemon slaw, and a Pineapple BBQ sauce. Now who wouldn’t think this was wonderful?

Today I decided I was going to try my hand at this dish with some leftover barbequed Turkey instead.

I took a can of pineapple tidbits and tossed them into the food processor with a cup of Kinder’s Mild BBQ Sauce to create my base sauce. I then cooked up some white rice and made a batch of coleslaw.

The sweet barbecue sauce with the flavors of the coleslaw go well together with the meal. It may not look like all that, but the flavors are spectacular together well you take each bite.

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Gluten Free Grilled/Barbecued Fish Tacos

My kids love tacos and they love fish — so the combination of a Fish Taco is always a Dinner success at my house.

Unfortunately, it took me many years to even try a fish taco. And this is coming from a California girl who grew up only 45 minutes from the beaches of Santa Cruz as well as the bay side city of San Francisco. Nevertheless, once I tried a fish taco, I was HOOKED! Haha, pun intended!

These tacos are relatively on the healthy side and boast a lot of flavor. They are easy on your wallet, and extremely fast and simple to pull together. Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed rub and grill them for just 3-5 minutes per side.

I used affordable swai white fish, and rubbed it with a generous amount of Kinder’s Mild BBQ Rub. The fish was then thrown on the barbecue for several minutes until it was cooked to perfection. The Swai was then topped with a perfect mixture of tomatoes, onions, cilantro, cabbage and a dash of Sour Cream and Sriracha sauce all inside a nice warm, crunchy tortilla.

BBQ Grilled Fish Tacos | Small Town Living in Nevada

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Turkey Meat Loaf

Originally written on June 29, 2014

So tonight I decided to make an american classic — Meat Loaf… something I don’t make very often at all… but when I do, I always have to have 2 helpings! I am paring it with a side of rice and fresh zucchini.


Meat Loaf


1 pound ground beef, ground turkey or a mixture of both (here I have used ground turkey)
1-1/4 teaspoons himalayan salt
1/4 teaspoon ground cracked pepper
1/2 cup chopped onion – fresh or dried
1 egg
8 ounces canned Italian Stewed tomatoes with juice
1/2 cup gluten free oats
2 large carrots, shredded

Gluten Free BBQ sauce – I used Kinders BBQ Mild BBQ Sauce


Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Bake for 1 hour.

Adapted from

BBQ Swai fish

Originally written on June 30, 2014

My children really love eating fish and often request it for dinner. My husband has a Traeger Pellet Grills and does a wonderful job smoking the fish for 30 minutes to defrost the fish and then BBQs the fish for another 30 minutes and what we have is a delicious, fork tender fish dinner.


BBQ Swai fish with Risotto and fresh Corn


• 5 Swai Fillets (Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture)
• 6 Garlic Cloves, minced
* 1/4 cup Kinders BBQ‘s Brown Sugar Barbecue Rub.

Leave fish frozen — coat with garlic and BBQ Rub. Smoke for 30 minutes to defrost. Then BBQ at 300º for 30 minutes. The BBQ temp will fluctuate over the 30 minutes.

Creamy Parmesan Risotto

I used Lundberg Family Farms brand Creamy Parmesan Risotto for our rice tonight.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.

I used 4 corn ears that I used my Corn Cob Stripper to take the kernels off the ear. I seasoned the corn with garlic and spices with a pat of butter.

Pork Kabobs with a Spicy Peach BBQ Sauce

Originally written on July 1, 2014

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic grilled.


10 Servings:

Pork Kabobs

1 small red onion, roughly chopped
2 Tbsp Sesame Oil
1/2 cup coconut oil, melted
3 tablespoons of fish sauce
2 tablespoons apple juice
1 tablespoon tomato paste
2 garlic cloves, minced
freshly ground pepper
3 pound pork shoulder roast, cut into 1½ inch cubes
1/2 cup peach preserve

Spicy Peach BBQ Sauce

2/3 cup peach preserves
½ red onion
2 tablespoons melted butter
1/2 tsp sriracha (or more depending on how spicy you want the sauce)
½ cup coconut oil, melted
2 tablespoon tomato paste
1-½ tablespoons rice wine vinegar
2 teaspoons fish sauce
2 cloves garlic, minced
1 tablespoon minced ginger
Freshly ground black pepper

Here’s how to make the pork kabobs:

First, make the marinade for the kabobs by pureeing together the onions, sesame oil, coconut oil, fish sauce, apple juice, tomato paste, garlic, peach preserve and freshly ground black pepper in a high speed blender or food processor until smooth.

Grab your pork shoulder and cut it into uniform 1½-inch cubes.

Place the cubes in a large storage container and pour the marinade over the pork.

Make sure the pork is well-coated before covering the container and storing it in the refrigerator for at least 1 hour.

BBQ Sauce

Toss the peach preserve, onion, sriracha sauce, coconut oil, tomato paste, rice wine vinegar, fish sauce, garlic, ginger, and a few grinds of freshly ground black pepper into a high speed blender or food processor.

Pour the sauce into a saucepan and bring to a boil over high heat.

Lower the temperature to medium low and simmer for 5 to 10 minutes or until slightly thickened. The sauce will keep in the refrigerator for up to 4 days.

Last step: grilling the skewers!

Heat the grill to medium high.

Thread five to six pieces of pork on each skewer.

Grill the skewers for about 10 minutes… …until cooked through.…turning every couple of minutes and lathering in the Peach BBQ Sauce.

Rest the pork for 5 minutes before digging in.

adapted from

Garlic Encrusted Fish

Originally written on July 10, 2014

My husband made dinner tonight…. I think he wants to keep the Mosquitos and vampires away this weekend!

Garlic Encrusted Fish

5 white fish fillets
2 TBSP garlic, minced (used a Propresser Garlic Press by Orblue )
Kinders BBQ brown sugar BBQ rub

Coat fillets with garlic and rub spice, then BBQ til fish flake.

Shredded BBQ Pork

Originally Written on July 14, 2014

Shredded BBQ Pork


So after camping for 3 nights I really wasn’t in the mood to make dinner. So I went to the freezer and took out a Ziploc of the BBQ Pork my husband cooked up last week.

With the pork I made Pulled BBQ Pork with homemade gluten free buns and a side of BBQ chips!

I warmed up the pork in a large pot with Kinders BBQ sauce on low for about 30 minutes until the meat was soft and shredded.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun.