Pasta with Shrimp and Feta is an easy dinner recipe that is packed with flavor.

You can tell just by looking at this bowl of pasta that it has a ton of different flavors going on. The pasta is tossed in a light, buttery white wine sauce. Artichokes, sun-dried tomatoes, shrimp and feta cheese are the stars of the dish. Fresh dill and fresh basil are added in for great flavor!

How to make Pasta with Shrimp and Feta:

You’ll follow the directions on your pasta package for cooking the noodles to an “al dente” texture. And then you’ll toss the pasta with a little olive oil. If you don’t care for the (more firm) al dente texture, it’s okay to cook it a little longer to your preference.

Next, you’ll sauté garlic and shrimp in butter, and then add in sun-dried tomatoes and white wine and bring it all to a boil. Then you’ll pour that mixture over the pasta and add feta cheese and artichoke hearts too, and toss. Fresh dill and fresh basil are added in last.

How to tell when shrimp is done cooking:

Shrimp turns pink when it’s cooked. It also forms into a “C” shape. If it curls into a tight circle when cooked, then it’s probably overcooked. Don’t cook it too long or it will have a rubbery texture. Two minutes in the pan with the butter and then included in the sauce when brought to a boil, and that should be just right for this recipe.

About the sun-dried tomatoes:

I like to use (dried) sun-dried tomatoes that are sold in a bag for this recipe. It’s very easy to re-hydrate them so they’re nice and soft again. Just put them in a little bit of very warm water for about 10 minutes, or until they have softened.

Alternately, you can use the sun-dried tomatoes that are packed in oil. Just drain the oil and you can add them to this Pasta with Shrimp and Feta.

Can you use any kind of pasta for this recipe?

Yes, you probably can. I prefer to stick with the long noodles for this recipe. Choose from linguine, fettuccine and spaghetti. If you don’t care for long noodles, go ahead and try using rotini or penne or something like that.

In this Pasta with Shrimp and Feta cheese recipe, the pasta is tossed with a buttery, white wine sauce. It’s not drenched in the sauce, and don’t expect a cream sauce or anything heavy like that. The pasta is lightly coated with the sauce, and the flavor is in the ingredients. Enjoy this Pasta with Shrimp and Feta cheese for dinner tonight!

Here are a few recipes using shrimp that you might like to try:

• Coconut Curry Stir Fried Shrimp
• Creamy Gruyere and Shrimp Pasta
• Grilled Marinated Shrimp
• Pad Thai Shrimp
• Shrimp Enchiladas Verde
• Shrimp Po Boy
• Ginger Sesame Garlic Shrimp
• Rotini with Shrimp

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Pasta with Shrimp and Feta

Delicious pasta recipe with a ton of flavor!

Course Main Course

Cuisine American

Keyword feta cheese, Pasta, Shrimp

Prep Time 25 minutes

Cook Time 25 minutes

Servings 8 servings

Calories 598kcal

Author RecipeGirl.com

Ingredients

• 1 pound pasta (spaghetti, linguine or fettuccine)
• 2 tablespoons extra virgin olive oil
• 1/2 cup (1 stick) unsalted butter
• 1½ pounds shelled, cleaned and de-veined shrimp
• 3 medium garlic cloves, minced
• 3/4 cup sliced sundried tomatoes, (soaked in warm water... or use the ones packed in oil, drained)
• 1/2 cup white wine
• 14 ounces artichoke hearts, packed in water (drained)
• 8 ounces crumbled feta cheese
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh basil

Instructions

• Cook the pasta to al dente, according to package directions. Drain and return the pasta to the pan. Quickly add the olive oil to pasta and toss.
• While the pasta is cooking, melt the butter in a medium skillet over medium heat. Sauté the shrimp and garlic in the butter for about 2 minutes. Then add the sun-dried tomatoes and white wine. Bring to a boil, remove from heat, and set aside.
• Add the artichoke hearts, cheese and shrimp mixture to the pasta. Toss and add herbs.

Nutrition

Serving: 1serving | Calories: 598kcal | Carbohydrates: 53g | Protein: 31g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 270mg | Sodium: 1197mg | Potassium: 581mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1074IU | Vitamin C: 18mg | Calcium: 303mg | Iron: 4mg

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Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!

Breakfast is the most important meal of the day and this Eggs Benedict is one you’re sure to enjoy. This decadent dish can be found at any breakfast diner but you can also make it right at home. For more classic breakfast dishes, try Biscuits and Gravy, The Best Quiche, and Belgian Waffles.

Eggs Benedict

Eggs Benedict requires a little bit of work and planning since there are various layers to this open faced sandwich but they are worth it! The combination of the buttered English muffin, savory Canadian bacon, runny poached egg, and smooth buttery hollandaise sauce is just incredible. You will not be disappointed!

How to Make Eggs Benedict:

• Toast English muffins until golden and then spread with butter.
• Layer on the Canadian bacon, poached egg, and then pour hollandaise sauce over the top.
• Garnish with paprika and parsley.

How to Poach Eggs:

• Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
• Fill a medium size pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan (it should never boil), reduce heat to medium-low.
• Stir in the vinegar and create a vortex. 
• Holding the dish close to the center of the vortex, quickly pour the egg in and cook for 3 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

How to make Hollandaise Sauce: 

• Melt the butter in a small pot over medium heat until it starts to foam.
• Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
• Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce (so it doesn’t form a skin) and set it aside.

What are some Eggs Benedict Variations?

Once you’ve got this traditional version down, make modifications by adding things like slice avocado, greens, or tomato to your open face sandwich. 

You can also swap out the Candaian bacon for another protein like thick cut bacon or salmon.

What to serve with Eggs Benedict?

Eggs Benedict are great served with any breakfast side like hash browns, roasted potatoes, steamed asparagus, or tomatoes.

How to Store Hollandaise Sauce:

Pour leftover sauce in an airtight container and place in the fridge for up to 2 days.

Looking For More Egg Recipes? Enjoy These:

• Bacon Veggie Quiche
• Breakfast Tacos
• Tater Tot Breakfast Casserole
• Southwestern Avocado Egg Muffins

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Eggs Benedict

Eggs Benedict is a breakfast favorite! An English muffin is topped with Canadian bacon, a poached egg, and then drizzled with buttery hollandaise sauce. Your next brunch needs this!

Course Breakfast

Cuisine American

Keyword Eggs Benedict

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2

Calories 744kcal

Author Melanie Dueck

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup heavy whipping cream
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• salt & pepper to taste
• 3 large egg yolks

For the Poached Eggs:

• 4 large eggs
• 1 tablespoon vinegar

For Assembling:

• 2 English muffins split in half
• 4 slices Canadian bacon
• 1 tablespoon butter
• Italian Parsley chopped
• paprika for garnish

Instructions

For the Hollandaise:

• Melt the butter in a small pot over medium heat until it starts to foam.
• Place egg yolks and 1 teaspoon water in a blender and start mixing on low. Slowly stream in the melted butter while mixing and continue to mix until combined.
• Mix in the lemon juice, cayenne pepper, and salt & pepper. Pour into a bowl and lay plastic wrap over the surface of the sauce and set it aside.

For the Poached Eggs:

• Place a small sieve over a bowl and crack an egg into it to get rid of the watery egg white. Place the egg into a small dish. Repeat with remaining eggs.
• Fill a medium size pot with 3-4 inches of water and bring to a simmer. When a few bubbles start to form on the bottom of the pan, reduce heat to medium-low.
• Stir in the vinegar and create a vortex. Holding the dish close to the center of the vortex, quickly pour the egg in and cook 3 minutes.
• Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

For the English Muffins:

• Toast the English muffins in the toaster or under the broiler until golden. Spread with butter

For the Canadian bacon:

• Cook Canadian bacon in a skillet over medium-high heat for 1-2 minutes per side until browned.

For Assembling:

• Place Canadian bacon on toasted English muffins. Add the egg and then pour the Hollandaise sauce over the top. Garnish with paprika and parsley.

Nutrition

Calories: 744kcal | Carbohydrates: 30g | Protein: 32g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 745mg | Sodium: 977mg | Potassium: 422mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2019IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg

Warranted or not, panic wrought by the coronavirus has spread to pandemic levels, faster than the illness itself. Food scarcity is a concern that most city dwellers have the luxury of ignoring, but suddenly doomsday preppers are wiping grocery shelves clear of dry beans, grains, and spices. It’s the end of days for the avid baker caught off guard. Surely it’s a temporary state of affairs, but when dire cravings strike, what’s one to do without easy access to ingredients previously taken for granted?

Lucky for you, I’m terrible at planning on a good day, so I have years of experience working with a limited pantry. Skipping past all the fancy flourishes and contemporary conveniences, you can still make superlative sweets, comparable to the most indulgent high-end baked goods.

Just plain flour, oil, sugar, and cocoa are at the heart of these treats. Embellish with nuts and chips if available, but it’s far from necessary. The basic staples hit high marks for every category; soft and tender, crisp around the edges, sweet with a touch of salt to accentuate deep chocolate flavors, they’re ready for you at the dawning of the apocalypse. The world at large may turn into a hellish land populated by zombies and shut-ins, but at least there will be dessert at the end of the day.

Yield: Makes 12 - 14 Cookies

Chocolate Emergency Cookies

The easiest chocolate cookies ever might also be the very best. Soft and tender, crisp around the edges, basic pantry staples come together to create deep, dark chocolate flavor.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 1 1/3 Cups All-Purpose Flour
• 2/3 Cup Cocoa Powder
• 3/4 Cup Granulated Sugar, Divided
• 2 Tablespoons Ground Flaxseeds
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Cup Oil

Instructions

1. Preheat your oven to 350 degrees and line a baking sheet with a silicone mat or piece of parchment paper.
2. In a large bowl, sift together the flour, cocoa, 1/2 cup of the sugar, flaxseeds, baking soda, and salt. Whisk to combine.
3. Pour in the oil and use a wide spatula to mix. The dough will be very thick and difficult to stir at times, but don't give up, and don't add liquid! It will come together with a bit of work. Continue mixing until there are no dry patches remaining.
4. Scoop out balls of about 2 tablespoons per cookie and roll each one in the remaining 1/4 cup of sugar. Place on your prepared sheet, with at least 1 inch of space in between, and lightly flatten to about 1/2-inch in thickness.
5. Bake for 10- 12 minutes, until just set around the edges. It's hard to judge doneness on these since they're already so dark in color, so always err on the side of caution. If they're still too soft after cooling, you can always pop them back in the oven for another minute or two.
6. Let cool completely before enjoying or storing in an airtight container.

Notes

The cookies will keep for about a week at room temperature, two weeks in the fridge, and until the coming apocalypse in the freezer.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
• 
  Rodelle Dutch Processed Gourmet Baking Cocoa Powder, 25 Oz, Resealable Bag, Rich Flavor, Dark Finish
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 121mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

The post Emergency Rations appeared first on BitterSweet.

Hey friends, it’s me! Still cooking, still blogging, STILL TRYING TO FIGURE OUT WHAT TO HAVE FOR DINNER.

9 out of 10 times this month, these Buffalo Chicken Tacos have been my answer.

Gang’s all there: buffalo tangy, salty browned bits of broiled chicken covered with a limey fresh slaw and a smothering of homemade ranch, all tucked into a pan-charred tortilla, and suddenly it’s Tuesday night and my mouth is having a total rave.

It’s all the good things we like in a weeknight wonder:

• Mindlessly easy.
• Fast.
• Healthyish.
• Flavortown USA.
• Filling.
• But not like, heavy-filling. More like, fresh-filling.
• Saucy, crispy, crunchy, TEXTURAL HEAVEN.

These Buffalo Chicken Tacos are the cousin to the Buffalo Cauliflower Tacos and the Hawaiian Chicken Tacos, both of which are also delicious.

A few things to know.

About the Chicken

PLEASE use boneless skinless chicken thighs even if you think you don’t like chicken thighs. We’re going to cook them in buffalo sauce, gently pull apart with two forks, and broil them until they resemble straight-up carnitas level yumminess.

If you use chicken breasts, they won’t roast up the same way. Chicken thighs roast into crispy bits AND stay nice and juicy because there’s more fat in them. It’s so good.

About the Slaw

Very flexible. Just shred some cabbage or really just other crispy veggies and toss with some salt and lime. Mwah.

About the Ranch

You guys, I am very pro-shortcuts and I only say this when I really think it matters, so here I go: please do not use store-bought ranch for this. This homemade ranch is so saucy and creamy and fresh in a way that just makes the whole thing sing and I would be sad for you to miss out on the crowning glory of this taco.

If anything can make me rethink my attitude about weeknight cooking, it’s these tangy, crunchy, fresh buffalo chicken tacos loaded with crispy bits of broiled chicken and showered with a drizzle of homemade ranch. Like, can we just have these every night?

You know what to do.

Instant Pot Buffalo Chicken Tacos

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2-4 servings, depending on hunger level

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Ingredients

Buffalo Chicken:

• 1.25 lb boneless skinless chicken thighs
• 1/2 teaspoon onion powder
• salt and pepper
• 1/4 cup buffalo sauce

Ranch:

• 1/2 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup water
• 1 tablespoon white vinegar
• 1 clove garlic
• 1 teaspoon dried dill (or about 1/4 cup fresh)
• 1/4 cup fresh parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste

Tacos:

• tortillas
• shredded cabbage
• cilantro
• avocado
• limes

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Video

Instructions

1. Place chicken, seasonings, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes. When chicken is done, shred with two forks.
2. While chicken cooks, make the ranch. Combine everything in a food processor and pulse until smooth.
3. Transfer shredded chicken and sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.
4. Assemble tacos: buffalo chicken, mashed avocado, shredded cabbage, lime squeeze, cheese of choice, and ranch all in a nice fluffy tortilla. 

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Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

• Category: Dinner
• Method: Instant Pot
• Cuisine: American

Keywords: buffalo chicken, instant pot buffalo chicken, chicken tacos, buffalo chicken tacos, weeknight dinner

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Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Asparagus Risotto

If you’re looking for unique asparagus recipes aside from grilling or roasting, give this a try! Asparagus is the perfect addition to risotto in this light dish. A few other risotto favorites are Butternut Squash Risotto, Creamy Mushroom Risotto and Seared Scallops over wilted Spinach and Parmesan Risotto.

(more…)

The post Spring Asparagus Risotto appeared first on Skinnytaste.

Corned Beef is a homemade brine that slow cooks to tender perfection along side cabbage, carrots and potatoes this is a meal in one that is perfect for St. Patrick’s Day.  Making corn beef from scratch is a lot easier than you think!

Corned Beef

At Patrick’s day is a time for fun and festivities but also to bring out the Irish in you. This corned beef is mouth watering and full of so much flavor. It tasted so good that I couldn’t stop eating it. The beef with the mix of vegetables is the perfect combination for this meal. I love how tender and juicy the potatoes are, then the carrots have so much flavor and bring out the color in the dish. Cabbage is an Irish staple and tastes so good being tender and soft with the corned beef. Enjoy this traditional corned beef and cabbage recipe that is so delicious and will melt in your mouth. It is that good!

What is Corned Beef?

Corned beef is a cut of beef brisket that is brined in a pink rock salt brine. There is no corn in the beef but because of the pink rock salt the large grains appears to be corn and gives the beef that salt and sour flavoring. When served it has carrots, potatoes and cabbage on the side. This is an Irish traditional meal especially for St. Patrick’s Day holiday.

Corned Beef Ingredients:

• Water: Warm water is best.
• Salt: Just a pinch.
• Brown Sugar: This will sweeten the corned beef.
• Pink Curing Salt: Add a little more coloring making this brisket that beautiful pink meat when it is done cooking.
• Pickling Spice: This helps with flavoring the meat and the soaking the meat in the brine.
• Beef Brisket: I prefer the flat cut but round will also slow cook well too.

Vegetables:

• Carrots: Slice the carrots into chunks.
• Baby Potatoes: Cut these in half.
• Onion: Cut in quarters.
• Salt and Pepper: Just a dash for taste and flavoring.
• Pickling Spice: To add to the flavoring
• Cabbage: Quarter the cabbage and separate a bit.

How to Make Corned Beef:

1. To make the brine: Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved.  Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally.  If your meat starts to float, put a heavy plate on top.
2. To make corned beef in the slow cooker: In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper.  Remove the brisket from the brine and rinse in cold water.  Place on top of the vegetables and top brisket with pickling spice.  Fill with water until meat is almost fully covered.  Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking.

The Recipe Critic Pro Tip:

Pink curing salt is optional but is what makes the meat turn pink in color. You can find it online or at a specialty meat shop. Read warnings about ingesting directly.

What to serve with Corned Beef and Cabbage:

We love to add in potatoes, carrots and fresh cabbage to make this crockpot corned beef a complete meal. However there are plenty of other sides that would taste delicious. Below are a few options!

• Potatoes: Mashed potatoes or Skillet Potatoes with Pepper or make the Perfect Baked Potato
• Carrots: Glazed Carrots or Parmesan Carrots
• Salad: Apple Bacon Brussels Sprouts Salad or Avocado, Tomato and Cucumber Arugula Salad
• Bread: Garlic Bread or Buttery Rolls

FAQ’s About Corned Beef:

• What is in the spice packet that comes with the beef? The spice packet has a seasoning that will help with flavoring of the beef. It usually is peppercorn, ginger, bay leaves and mustard seed with an assortment or variations of other seasonings and spices.  
• Do you rinse the brisket beef before cooking? Yes! This is very important! It is best to rinse the corned beef in cool water right before placing it in the slow cooker.
• Does corned beef need to rest? You can let it rest after it is done cooking it but that is not necessary. I will set my corned beef out for about 10 to 15 minutes before slicing it. By letting it rest before slicing it seems to make it easier.
• Which cut of corned beef is more tender? It is nice because now you can purchase already brined corned beef at your local grocery store or have a brisket ready. Flat or round cut brisket gives you a tender and juicy corned beef and it doesn’t shrink while cooking.
• How do you know when corned beef is done? The best way to know is by using a meat thermometer. The corned beef needs to be at least 145 degrees Fahrenheit.
• Can you overcook corned beef in the slow cooker? When cooking any meat there is always a possibility of overcooking even in a slow cooker. I would recommend using a meat thermometer to be sure or checking it with 1 to 2 hours left in the slow cooker. 

Different Ways of Cooking Corned Beef:

• To make corned beef on the stovetop:  You will want to rinse the cut with water to remove all of the extra salt.  Next you will want to put the corned beef in a large pot with water and add the spices.  Next you can cover and bring to a boil.  At this point you can reduce the heat to a simmer and allow to cook for 50 minutes per pound.  If you are including vegetables, you can add them for the last hour.  With cabbage, you will want to wait until about 15 minutes before servings.
• To make corned beef in the instant pot: You will want Rinse the corned beef with water to remove salt. Place the beef in the instant pot and fill with water and pickling spice. Select high pressure and cook for 90 minutes. When finished cooking quick release the pressure according to the manual. Remove the brisket and leave 2 cups water. Add in the potatoes, carrots, onion and top with cabbage. Salt and pepper. Select manual setting and cook on high for 5 minutes or until the veggies are tender. Release the pressure according to the manual.
• To make corned beef in the oven: Preheat oven to 350 degrees. Place the brisket into a roasting pan and add 3 cups of water and pickling spice. Cook for 2 hours. Remove from the oven and add vegetables. Bake uncovered for another hour until vegetables are tender.

• WP Recipe Maker #99791remove

  Traditional Corned Beef & Cabbage Corned Beef is a homemade brine that slow cooks to tender perfection along side cabbage, carrots and potatoes this is a meal in one that is perfect for St. Patrick’s Day.  Making corn beef from scratch is a lot easier than you think! Course: Dinner, Main Course Cuisine: Irish Keyword: Corned beef, Corned beef and cabbage, corned beef and cabbage recipe, Corned beef recipe Prep Time: 20m Cook Time: 480m Total Time: 500m Servings: 6 People Author: Alyssa Rivers Brine: – 1 gallon warm water – 2 cups salt – 1/4 cup brown sugar – 5 teaspoons pink curing salt not pink Himalayan salt* – 2 tablespoons pickling spice – 1 4-5 pound flat cut beef brisket Vegetables: – 4 medium carrots sliced – 1 pound baby potatoes halved – 1 onion quartered – salt and pepper – 1 tablespoon pickling spice – 1/2 cabbage quartered To make the brine: 1) Combine warm water, salt, brown sugar, and pink curing salt if using and stir until sugar and salt in a large pot until dissolved. Add the brisket and cover and put in the fridge for 5-7 days until your meat brines equally. If your meat starts to float, put a heavy plate on top. To make corned beef in the slow cooker: 1) In a 5 quart slow cooker add carrots, potatoes, onion and salt and pepper. Remove the brisket from the brine and rinse in cold water. Place on top of the vegetables and top brisket with pickling spice. Fill with water until meat is almost fully covered. Cook for 7-8 hours on low and 5-6 on high adding in the cabbage the last hour of cooking. *Pink curing salt is optional but is what makes the meat turn pink in color.  You can find it online or at a specialty meat shop.  Read warnings about ingesting directly.  To make corned beef on the stovetop:  Rinse the corned beef with water to remove salt.  Place the corned beef in a large pot and fill with water and add pickling spice.  Cover and bring to a boil.  Reduce to a simmer to 50 minutes per pound or until tender.  Add in the vegetables the last hour and cabbage the last 15 minutes before serving.   To make corned beef in the instant pot: Rinse the corned beef with water to remove salt. Place the beef in the instant pot and fill with water and pickling spice.  Select high pressure and cook for 90 minutes.  When finished cooking quick release the pressure according to the manual.   Remove the brisket and leave 2 cups water.  Add in the potatoes, carrots, onion and top with cabbage.  Salt and pepper.  Select manual setting and cook on high for 5 minutes or until the veggies are tender.  Release the pressure according to the manual. To make corned beef in the oven: Preheat oven to 350 degrees.  Place the brisket into a roasting pan and add 3 cups of water and pickling spice.  Cook for 2 hours.  Remove from the oven and add vegetables.  Bake uncovered for another hour until vegetables are tender.   calories 892 carbohydrates 35 protein 59 fat 57 saturated_fat 18 cholesterol 204 sodium 42408 potassium 1778 fiber 6 sugar 15 vitamin_a 6879 vitamin_c 150 calcium 153 iron 8