Originally Posted At: https://breakingmuscle.com/feed/rss

Originally Posted At: https://breakingmuscle.com/feed/rss

Originally Posted At: https://breakingmuscle.com/feed/rss

The bar facing burpee is an excellent all body exercise.

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As a person who doesn’t really love turkey and wishes we’d just trade the ol’ bird for a beef tenderloin or a honey ham, bacon-wrapped turkey was a bit of a surprise to me. Bacon-wrapped turkey is the turkey for turkey haters. Wrapping a turkey in bacon is fun, taking some of the stress off of roasting a Norman Rockwell-worthy turkey and wowing your guests at the same time.

What’s even better? Wrapping a turkey in bacon eliminates any brining, salting, or basting to make a flavorful turkey and creates a stunning, crispy “skin” — a welcome contrast to the tender turkey meat. And it’s much easier than it looks.

<p><a href=’http://www.thekitchn.com/how-to-make-a-bacon-wrapped-turkey-237557′><strong>READ MORE »</strong></a></p>

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Ginger Pumpkin Pie with Graham Cracker Crust

(Image credit: Faith Durand)

Now that we’ve made it to November, perhaps you’re growing weary of pumpkin spice, well, everything. Not to worry, though, because there are a handful of spice blends out there that just might rival that classic combination of cinnamon, ginger, nutmeg, and clove. They may seem unconventional in your pumpkin pie or muffins, but give one a try and I guarantee that your taste buds will delight in the vast world of flavors beyond pumpkin pie spice.

<p><a href=’http://www.thekitchn.com/5-spice-blends-to-use-in-place-of-pumpkin-pie-spice-237642′><strong>READ MORE »</strong></a></p>

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A solid potato dish is pretty essential on the Thanksgiving table, be it one made with classic white spuds, those sweet orange tubers, or even both. Whether mashed, layered in a creamy casserole, or simply roasted, here are 15 essential potato recipes to consider for your Thanksgiving menu.

<p><a href=’http://www.thekitchn.com/15-incredible-potato-recipes-for-your-thanksgiving-table-237624′><strong>READ MORE »</strong></a></p>

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Here we have the rare Primal recipe that tells you to forgo homemade and instead use three store-bought condiments: Korean gochujang, kimchi, and PRIMAL KITCHEN™ Mayo. With this trio of ingredients, you can whip up a wildly flavorful shrimp appetizer. Plus, you’ll get some beneficial probiotic bacteria with every bite.

To make this addictive recipe, you’ll marinate shrimp in Korean gochujang, a fermented chili paste with a spicy and slightly sweet flavor. On the side, finely chopped kimchi is blended with Primal Mayo to make a full-flavored, pungent and creamy sauce for dipping. Quick, easy and delicious!

Servings: 4 appetizer servings

Time in the Kitchen: 25 minutes

Ingredients

1 pound peeled, deveined shrimp (450 g)
¼ cup gochujang (also called kochujang)* (60 ml)
2 teaspoons honey (optional) (10 ml)
1 teaspoon unseasoned rice vinegar (5 ml)
1 tablespoon cold butter, sliced into small cubes (15 ml)
¼ cup finely chopped cilantro (60 ml)
½ cup kimchi (40 g)
1 cup PRIMAL KITCHEN™ Mayo (220 g)

*Buy gochujang made with rice, not wheat, and watch out for additives like HFCS.

Instructions

In a medium bowl, combine the kochujang, honey and rice vinegar.

Pat the shrimp dry. Add the shrimp to the gochujang marinade, and toss to coat. Spread the shrimp out evenly on a rimmed baking sheet. Drop the cubes of butter around the shrimp. Set aside, and preheat oven to 450º F/232º C.

In a food processor, process kimchi until very finely chopped. Add mayo. Pulse to combine. Add more kimchi (or mayo) to suit your taste.

Roast shrimp 3 to 5 minutes, depending on the size of the shrimp.

Sprinkle cilantro on shrimp. Serve warm or cold with kimchi mayo.

The post Shrimp with Kimchi Mayo appeared first on Mark’s Daily Apple.

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You know what we love most about plain ol’ basic muffin mix? It is a blank canvas ready and willing to take on just about any variation you can imagine. All it takes is a little inspiration and a couple ingredients that you probably have in the kitchen right now.

From sweet and savory, to creamy and crunchy, here are 10 simple mix-ins to instantly upgrade muffin mix.

<p><a href=’http://www.thekitchn.com/10-easy-ways-to-upgrade-basic-muffins-236522′><strong>READ MORE »</strong></a></p>

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(Image credit: Leela Cyd)

That sandwich you’re eating is more than just bread and meat, and when you call someone a “couch potato” it goes beyond that person being lazy. If you’re interested in where your food comes from, it might also interest you to know the actual origins of the words we use to describe it. I found the stories behind 10 words and phrases especially interesting or enlightening.

<p><a href=’http://www.thekitchn.com/10-surprising-origins-of-food-words-phrases-212404′><strong>READ MORE »</strong></a></p>

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My friends, I am not a lover of the turkey, that mascot of a picture-perfect Thanksgiving. Like Norman Rockwell, I appreciate the propaganda effect of a gleaming bird on a platter; the trophy of the cook who has, by god, laid to rest Thanksgiving, her mother-in-law (and ghosts of grandmothers past) in one highly effective display of crackling burnished skin.

But it’s all for show, like a military rally of puffer fish. Once you’ve asserted your dominance in the kitchen, scaled the heights of the last Himalaya, planted your flag on Saturn — what’s left? A turkey, that’s what. And that brings this bonafide triumph down to earth with a squelch because, you see, turkey is gross.

<p><a href=’http://www.thekitchn.com/turkey-is-gross-but-turkey-stock-is-from-god-237634′><strong>READ MORE »</strong></a></p>