www.GetPedia.

com

Click on your interest section for more information :

Acne
Advertising
Aerobics & Cardio
Affiliate Revenue
Alternative Medicine
Attraction
Online Auction
Streaming Audio & Online Music
Aviation & Flying
Babies & Toddler
Beauty
Blogging, RSS & Feeds
Book Marketing
Book Reviews
Branding
Breast Cancer
Broadband Internet
Muscle Building & Bodybuilding
Careers, Jobs & Employment
Casino & Gambling
Coaching
Coffee
College & University
Cooking Tips
Copywriting
Crafts & Hobbies
Creativity
Credit
Cruising & Sailing
Currency Trading
Customer Service
Data Recovery & Computer
Backup
Dating
Debt Consolidation
Debt Relief
Depression
Diabetes
Divorce
Domain Name
E-Book
E-commerce
Elder Care
Email Marketing
Entrepreneur
Ethics
Exercise & Fitness
Ezine Marketing
Ezine Publishing
Fashion & Style
Fishing

Fitness Equipment
Forums
Game
Goal Setting
Golf
Dealing with Grief & Loss
Hair Loss
Finding Happiness
Computer Hardware
Holiday
Home Improvement
Home Security
Humanities
Humor & Entertainment
Innovation
Inspirational
Insurance
Interior Design & Decorating
Internet Marketing
Investing
Landscaping & Gardening
Language
Leadership
Leases & Leasing
Loan
Mesothelioma & Asbestos
Cancer
Business Management
Marketing
Marriage & Wedding
Martial Arts
Medicine
Meditation
Mobile & Cell Phone
Mortgage Refinance
Motivation
Motorcycle
Music & MP3
Negotiation
Network Marketing
Networking
Nutrition
Get Organized - Organization
Outdoors
Parenting
Personal Finance
Personal Technology
Pet
Philosophy
Photography
Poetry

Political
Positive Attitude Tips
Pay-Per-Click Advertising
Public Relations
Pregnancy
Presentation
Psychology
Public Speaking
Real Estate
Recipes & Food and Drink
Relationship
Religion
Sales
Sales Management
Sales Telemarketing
Sales Training
Satellite TV
Science Articles
Internet Security
Search Engine Optimization
(SEO)
Sexuality
Web Site Promotion
Small Business
Software
Spam Blocking
Spirituality
Stocks & Mutual Fund
Strategic Planning
Stress Management
Structured Settlements
Success
Nutritional Supplements
Tax
Team Building
Time Management
Top Quick Tips
Traffic Building
Vacation Rental
Video Conferencing
Video Streaming
VOIP
Wealth Building
Web Design
Web Development
Web Hosting
Weight Loss
Wine & Spirits
Writing
Article Writing
Yoga

Swordfish

Tip

with Red Potatoes

2
1
1
4

T + 11/2 T lemon juice

t + 1 t olive oil
t herbal salt substitute
bay leaves

2 swordfish steaks, 3/4 to 1" thick

2 red potatoes, partially cooked
and halved
1 t snipped fresh parsley

In a shallow baking dish, combine 2 tablespoons of the lemon

juice, 1 teaspoon of the oil, the herbal seasoning, and the bay
leaves. Add the fish and turn to coat both sides. Cover with
plastic wrap and refrigerate, turning occasionally, for 2 to 4
hours.

Coat the grill rack with cooking spray. Grill the fish and potato
halves over medium heat, brushing with the marinade, for 5 to
7 minutes on each side or until the fish is cooked through and
the potatoes are tender.
In a cup, combine the remaining 1 1/2 tablespoons of lemon
juice, the remaining 1 teaspoon of oil, and the parsley. Drizzle
the seasoned juice over the fish and potatoes before serving.

Makes 2 servings
calories
347

grams fat
10

Per Serving Information

mg cholesterol
53

grams fiber
3.4

mg sodium
133

Roast Nuts.
For a snack, heat almonds
and pecans in a pan until
they're dark and smoking.

Tuna Steaks

Tip

with Chive and Dill Sauce

c fat-free chicken broth

1 T finely minced fresh chives
1 T finely minced fresh dill
or 1 t dried

2/
3

1 t coarse-grain mustard
1 T olive oil
4 tuna steaks, 5 oz. each

In a large nonstick skillet, combine the broth, chives, dill, and

mustard. Bring to a boil over high heat, whisking frequently.
Continue to boil and whisk for about 3 minutes, or until the
sauce has been reduced to half its volume. Transfer the skillet
to the side of the grill rack to keep the sauce warm.

Rub the oil over the surface of each steak. Then grill about
5 1/2" from medium heat for 4 to 5 minutes per side, or until
the fish is opaque throughout (test with a sharp knife).
Remove from the grill, then drizzle the sauce over the tuna.
Serve warm.
Makes 4 servings
calories
184

grams fat
4.8

Per Serving Information

mg cholesterol
62

grams fiber
0

mg sodium
124

Add
Use on.
tongs to turn.
To
add hot
coals
toaafork
grill,
Piercing
meat
with
punch
in the side of
lets outholes
the juicesand
a
coffee
can,
fill itmeat.
with
that
leads
to dry
self-lighting briquettes,
and toss in a lit match. In
15 minutes, put on oven
mitts and empty the can
into your grill.

Sweet-and-Tart

Tip

Shrimp

2 T coarse Dijon mustard

2 T white wine vinegar
or rice wine vinegar
2 T vegetable oil

2 T honey
11/4 lbs jumbo shrimp, peeled
and deveined, tail on

In a shallow bowl, combine the mustard, vinegar, oil, and

honey. Stir to blend. Add the shrimp and toss to coat. Cover
and marinate in refrigerator for 1 hour.
Grill the shrimp over high heat for 3 to 5 minutes, turning once
and basting often with marinade. Serve warm with orange and
lime wedges, if desired.

Makes 4 servings
calories
234

grams fat
9

Per Serving Information

mg cholesterol
177

grams fiber
0.2

mg sodium
270

Be indirect.
The trick to roasting food
without burning it is to
cook it indirectly. On a
gas grill, shut off the
center burner just under
the meat. With charcoal,
move the coals to the
sides of the grate and
cook over the center.

Snapper Fillets

Tip

with Lime-Orange Marinade

1/ t ground nutmeg
c lime juice
8
c orange juice
11/4 lbs red snapper fillets, cut
1 T olive oil
into 4 equal pieces
2 T minced shallots or scallions 1 orange, cut into 1/2" slices
1 T fresh tarragon or 1/2 dried
1 lime, cut into 1/2" slices

1/
4
1/
4

In a shallow bowl, combine the lime juice, orange juice, oil,

shallots or scallions, tarragon, and nutmeg. Place the red
snapper fillets in bowl, turning to coat evenly with marinade.
Marinate, skin side up, covered, in the refrigerator for 1 hour.

Grill the fillets over high heat, skin side up, for 3 minutes. Turn
the fillets over, baste with the marinade, and continue grilling
for 3 to 6 minutes.
Place the lime and orange slices on grill and baste lightly with
the marinade. Turn once, then serve with red snapper fillets.
Makes 4 servings
calories
208

grams fat
5.4

Per Serving Information

mg cholesterol
52

grams fiber
0.3

mg sodium
92

Light it early.
If using charcoal, ignite it
45 minutes before you
need to grill.

Marinated

Tip

London Broil with

gravy
Marinated London Broil
3 cloves garlic, halved
2 lbs beef top round, 2" -thick
3 T balsamic vinegar
1 t dried thyme
1 t ground coriander
Ground black pepper

Gravy
2 T cornstarch
1/ t dry mustard
4
2 c fat-free reduced-sodium
beef broth

To make the marinated London broil: Pierce the flat side of each half
of the garlic cloves and rub the garlic over the beef. Set aside.
In a shallow baking dish, combine the vinegar, thyme, and coriander.
Add the beef and garlic halves. Turn the meat to coat both sides
evenly with the marinade. Set aside to marinate, turning once, for 30
minutes. Discard the marinade.

Coat the grill rack with cooking spray. Grill the meat about 6" from
medium heat until desired level of doneness is reached. Remove and
let stand for 5 minutes. Carve into thin slices. Season with the
pepper.
To make the gravy: While the London broil is marinating, in a medium
saucepan, dissolve the cornstarch and mustard in 1/4 cup of the
broth. Whisk in the remaining 1 3/4 cups broth and cook over
medium heat until the gravy comes to a boil and thickens. Serve over
the London broil.

Makes 8 servings
calories
168

grams fat
3.6

Per Serving Information

mg cholesterol
70

grams fiber
0

mg sodium
52

Use tongs to turn.

Piercing meat with a fork
lets out the juicesand
that leads to dry meat.

London Broil

How to Light Your Fire

with Pasta

1 lb top London broil or

flank steak
1/ c red wine
2
1/ c olive oil
2
1/
2 c beef broth
1 large green pepper, seeded
and chopped

1 c cherry tomatoes, halved

1 c fresh mushrooms, sliced
1 t oregano
1/ c brandy
4
2-3 c cooked whole wheat
pasta

In a shallow baking dish, combine the red wine and olive oil.
Place the beef in this marinade and refrigerate for 2 hours,
turning the beef over once.

Grill over medium heat until desired level of doneness is

reached, then cut into 1" cubes. Combine the broth,
vegetables, mushrooms, and oregano in a large skillet and boil.
Reduce heat, cover, and simmer for 10 minutes. Add meat,
then pour brandy in center of skillet and light (see "How to Light
Your Fire" for warning and torching instructions). Gently stir
everything together and then serve over pasta.
Makes 4 servings
calories
491

grams fat
17

Per Serving Information

mg cholesterol
53

grams fiber
7

mg sodium
154

You can't just dump booze

on food and throw in a
matchthat's asking for
trouble. First, pour the
liquor in a microwave-safe
measuring cup. Nuke it for
30 seconds on low power
or until warm to the touch.
Do not let it boil. Then
pour the liquor over the
food, strike a long
fireplace match, and set it
ablaze.
Note: Always remove food
from the grill before
igniting.

Tip

Lighted

Lamb Kebabs

1 lb boneless lamb loin,

cut into 1" cubes
1 c beer
2 onions, peeled and cut
into wedges
2 bell peppers, seeded and cut

8 pineapple wedges
8 plum tomatoes
1/
3 c jalapeo-flavored vodka
Whole wheat pita bread
into 8 equal squares

In a shallow baking dish, place the lamb in the beer and

marinate in the refrigerator for 2 hours.

Thread the lamb, onions, peppers, pineapple, and tomatoes

onto four skewers, and cover with cooking spray. Grill over high
heat for 10 minutes or until the lamb is tender. Move the
kebabs away from the grill, place them on an ovenproof dish,
drizzle with vodka, then ignite (see "How to Light Your Fire" for
warning and torching instructions). When the flames die, slide
each kebab into a pita and serve.
Makes 4 servings
calories
547

grams fat
8.5

Per Serving Information

mg cholesterol
76

grams fiber
10

mg sodium
406

Play with pokers.

Use twin steel skewers to
make your kabobstwo
prongs keep the chunks
more secure when you
turn them on the grill. If
you'd rather use wooden
skewers, soak them in
water for 30 minutes
before grilling.

Sirloin Steaks

Tip

with Fresh Herb Marinade

Herb-Marinated Steaks
4 cloves garlic, minced
5 basil leaves, finely chopped
2 T chopped fresh rosemary
2 t chopped fresh thyme
Pinch of salt
Pinch of ground black pepper
4 sirloin steaks, 6 oz. each
2 t olive oil

Roasted Tomatoes
8 plum tomatoes, halved
lengthwise
Salt and ground black pepper
Garnish
c chopped shallots
2 t olive oil

1/
2

To make the roasted tomatoes: Preheat the oven to 225F.

Sprinkle the tomatoes very lightly with the salt and pepper. Place, cut side
down, on a nonstick baking sheet. Place in the oven and roast for 6 to 7
hours. Remove from the oven and set aside.
Note: This can be done the night before.

To make the herb-marinated steaks: In a small bowl, combine the garlic,

basil, rosemary, thyme, salt, and pepper. Brush both sides of each steak
with the oil. Sprinkle the herb mixture on both sides of each steak. Place the
steaks on a platter, cover with plastic wrap and refrigerate for at least 2
hours.
Grill the steaks over high heat until the desired level of doneness is
reached.
To make the garnish: In a medium nonstick skillet over medium heat, saut
the shallots in the oil for 2 to 3 minutes, or until lightly browned. If needed,
rewarm the tomatoes. Top each steak with the shallots and tomatoes.

Makes 4 servings
calories
323

grams fat
12.9

Per Serving Information

mg cholesterol
97

grams fiber
3.3

mg sodium
98

Take up smoking.
Smoking chips, available
in supermarkets and
hardware stores, add new
flavors to foods. Soak
them in water for 30
minutes, then toss them
in the smoking chamber
of a gas grill (or right onto
the coals if using
charcoal) a few minutes
before you start cooking.
Try apple, cherry, or
maple chips for chicken;
mesquite, hickory, or
pecan for beef; alder for
salmon or turkey; oak for
seafood; and hickory for
pork. Use poker chips for
your in-laws.

Tip

Better Burgers
1/
c minced onions
4 t hot-pepper sauce
1/ c finely chopped shiitake or
12 oz. extra-lean ground beef
2
Portobello mushrooms
4 Kaiser rolls, toasted
1/
1 2 T chopped fresh parsley
4 leaves lettuce (optional)
or thyme
4 slices tomato (optional)
1 T reduced-sodium Worcestershire sauce
1/
4

Coat a medium nonstick skillet with cooking spray and warm

over medium heat. Add the onions and mushrooms. Cook,
stirring frequently, for 4 to 5 minutes, or until the mushrooms
are lightly browned. Place in a medium bowl and set aside to
cool.
In a medium bowl, stir in the parsley or thyme, Worcestershire
sauce, and hot-pepper sauce. Add the beef and mix quickly with
your hands to combine. Shape into 4 burgers, 3/4"-thick.
Coat the grill rack with cooking spray. Grill the burgers about 6"
from medium heat for 5 to 6 minutes per side, or until browned
and cooked through. Serve on the rolls with the lettuce and
tomatoes, if desired.
Makes 4 servings
calories
108

grams fat
2.8

Per Serving Information

mg cholesterol
41

grams fiber
0

mg sodium
63

Prevent grease fires.

Use bread to soak up the
grease. Don't eat the
bread.

Zesty Barbecued

Tip

Chicken Breasts
1/
4

2
1
1
1

c chili sauce
T reduced-sodium ketchup
T honey
T red-wine vinegar
t ground ginger

1 t Dijon mustard
3/ t ground black pepper
4
1/ t garlic powder
4
1/ t ground red pepper
4
4 boneless, skinless
chicken breast halves

In a small saucepan, combine the chili sauce, ketchup, honey,

vinegar, ginger, mustard, black pepper, garlic powder, and red
pepper. Bring to a boil over medium heat. Remove from the
heat and set aside.

Grill the chicken about 4" from medium heat for 5 minutes.
Turn, brush with the sauce and grill for 5 to 10 minutes, or until
the chicken is no longer pink inside (test with a sharp knife).
Brush the other side with the remaining sauce before serving.

Makes 4 servings
calories
180

grams fat
3.1

Per Serving Information

mg cholesterol
69

grams fiber
0.3

mg sodium
280

Know the temperature.

At "warm" (300F), you
can hold your hand over
the grill at cooking level
for 5 seconds. At "hot"
(350F), you'll last about
3 seconds. And at "very
hot" (450F), only 2
seconds.

Balsamic

Grilled Chicken
c balsamic vinegar
2 t olive oil
11/2 t minced garlic
1/ t dried rosemary, crushed
2
1/ t coarsely ground black
2
pepper
1/
2 t dried oregano
1/
4

Tip

and

vegetables

4 boneless, skinless chicken breast halves

2 red potatoes, quartered
lengthwise and cooked
2 red onions, cut into 6 wedges
1 sweet yellow pepper, cut into 2" strips
1 sweet red pepper, cut into 2" strips

In a shallow baking dish, combine the vinegar, oil, garlic,

rosemary, oregano, and pepper. Add the chicken, turning to
coat with the marinade. Cover the chicken and refrigerate for at
least 30 minutes.

Add the potatoes, onions and peppers to the marinade.

Coat the grill rack with cooking spray. Preheat the grill on
medium heat for 10 minutes. Arrange the chicken and
vegetables on the grill, reserving the marinade. Cook, turning
the chicken and vegetables occasionally and brushing with the
reserved marinade, until the chicken is no longer pink inside
(test with a sharp knife) and the vegetables are tender.
Makes 4 servings
calories
148

grams fat
2.8

Per Serving Information

mg cholesterol
6

grams fiber
2.2

mg sodium
16

Veg out.
Don't take vegetables
straight from the
refrigerator to the
grilllet them come to
room temperature first.
And since veggies
continue to cook after you
remove them from the
heat, take them off the
grill when they're just
slightly undercooked.

Chicken

Tip

with Pineapple-Mustard Glaze

1 c reduced-fat chicken broth
1 t mustard powder
6 T frozen pineapple juice
Dash of ground red pepper
concentrate, thawed
1 T honey
1 T coarse-grained Dijon
4 boneless, skinless
mustard
chicken breast halves
1 clove garlic, minced
1 t minced fresh rosemary
or 1/2 t dried
In a small saucepan, boil the chicken broth over medium-high
heat until it is reduced to 1/4 cup. Add the juice, mustard,
garlic, rosemary, mustard powder, red pepper, and honey. Bring
to a boil; reduce heat to low and simmer for 5 minutes, stirring
occasionally. Remove from the heat. Use immediately or
refrigerate until ready to use.

Coat the grill rack with cooking spray. Preheat the grill on
medium-high heat for 10 minutes. Grill the chicken for 4
minutes. Turn; grill for 1 minute. Brush with the pineapplemustard glaze. Continue grilling, brushing occasionally with the
glaze, until the chicken is no longer pink inside (test with a
sharp knife).
Makes 4 servings
calories
315

grams fat
4.9

Per Serving Information

mg cholesterol
96

grams fiber
0.1

mg sodium
263

Rub it right.
For a new taste, sprinkle
dry spices right on
chicken or steak before
grilling to bake in flavor.
One fast, all-purpose rub:
Mix a tablespoon each of
chili powder and oregano
with a few dashes of
crushed coriander.

Grilled

Tip

Turkey Steak
11/2 lbs boneless, skinless
turkey breast
1/ c Dijon mustard
4
Freshly ground black
pepper (optional)

c orange juice
2 t Worcestershire sauce
1 clove garlic, minced
or 1/4 t garlic powder

1/
2

In a shallow baking dish, brush both sides of the turkey with

the mustard and sprinkle with the pepper. In a small bowl, mix
the orange juice, Worcestershire sauce, and garlic. Pour half of
the orange mixture over the turkey. Turn the turkey to coat
evenly. Cover; marinate in the refrigerator for 30 minutes.

Coat the grill rack with cooking spray. Grill the turkey over
medium heat, turning occasionally and brushing with the
remaining orange juice mixture, for about 30 minutes or until
cooked through. Let stand for 5 minutes. Cut across grain into
thin diagonal slices.

Makes 6 servings
calories
150

grams fat
1.7

Per Serving Information

mg cholesterol
70

grams fiber
0.2

mg sodium
327

Play it safe.
Keep a fire extinguisher
and/or a bucket of sand
near the grill.

Basic Meat Marinade

c red-wine vinegar
1 T Dijon mustard
1 T reduced-sodium
Worcestershire sauce

1 clove garlic, crushed

1 T chopped fresh parsley
1/ t ground black pepper
4
1 bay leaf, broken in half

1/
3

In a small bowl, whisk together the vinegar, mustard, Worcestershire

sauce, garlic, parsley, and pepper. Add the bay leaf.
Pour the marinade over 1 lb beef, pork, or lamb in a heavy-duty
resealable plastic bag or glass or ceramic baking dish. Seal or cover
and refrigerate, turning occasionally. For meat that is cut into small
pieces, refrigerate for 1 hour before cooking. For meat in one large
piece, refrigerate for up to 3 hours before cooking. After marinating is
complete, remove and discard the bay leaf.

Variations

Citrus Herb Marinade for Meat: Omit the mustard and

Worcestershire sauce. Replace the vinegar with 3 tablespoons
orange juice and 3 tablespoons lemon juice. Add 1 tablespoon
chopped fresh rosemary, cilantro, tarragon, or thyme.
Tropical Spice Marinade for Meat: Omit the mustard, Worcestershire
sauce, parsley, and bay leaf. Replace the vinegar with pineapple
juice, apple cider, or apricot nectar. Add 1 teaspoon ground cumin,
1/2 teaspoon ground coriander, 1/4 teaspoon ground ginger, and a
pinch of allspice.

Makes 1/2 cup

calories
5

grams fat
0.1

Per tablespoon
mg cholesterol
0

grams fiber
0

mg sodium
39