Easter Quesadillas

Easter Quesadillas | Zim on a Whim

Easter doesn’t have to be all about the candy! Here’s a fun and quick lunch idea that the kids will love after hunting down all those eggs. Quesadillas are so versatile and you can use whatever filling you like or what you have on hand. Here I used some thin deli ham and shredded cheddar cheese on flour tortillas. Just plain cheese quesadillas work great, too!

Here’s how to make them:

Take some Easter themed cookie cutters and cut out your shapes from the flour tortillas. Obviously you need 2 of each shape for each quesadilla.

Easter Quesadillas | Zim on a Whim

The metal cutters work better because they are sharper, but the plastic ones are fine, too. I just had to press down in sections and wiggle my cutter to get through the flour tortilla.

Heat up a skillet over medium heat. Place one tortilla shape in the pan. Add in some shredded cheese first, then some of the meat.

Easter Quesadillas

Top the meat with some more cheese.

Easter Quesadillas

You need cheese next to both tortillas to glue it together.

Top with the other tortilla shape and press down on it (with a spatula or carefully with your hands) so it all melts together.

Easter Quesadillas

In just a few minutes it will be golden brown. Flip to brown other side and melt the rest of the cheese.

Easter Quesadillas

Remove from heat and enjoy!

The kids will love this exciting new take on grilled cheese and the shapes make them fun to eat.

Now, not so fast. You are left with a bunch of tortilla scraps, right? It’s a shame to toss them so why not make baked tortilla chips with them?

Just cut up the scraps and lay them in a foil-lined baking sheet. Spray the chips with cooking spray and season to your liking. You can use just salt and pepper, or add in garlic powder, chili powder…whatever! Bake in a 350 degree F oven for about 10-12 minutes, or until crisp.

Baked Tortilla Chips

I hope you give these a try. If you like making quesadillas as much as I do, you might like to try my Roasted Asparagus and Pancetta Quesadillas soon!

Enjoy your holiday!

Easter Bunny Cupcakes

Easter Bunny Cupcakes | Zim on a Whim

When I saw these mini Lindt chocolate bunnies in the store, I immediately envisioned them sitting on top of some cupcakes!

I used my Wilton #233 tip to create grass for the bunnies to sit in. The tip has a bunch of tiny holes so when the frosting flows out it looks like grass. It’s a technique that you can learn easily if you have some basic cake decorating skills. You can also use this tip for “monster hair”.

Supplies for Easter Bunny Cupcakes

I baked up some cupcakes and made my Brown Sugar Frosting. Then I used some gel food coloring to make it green like grass. You can use any frosting recipe that you like, but it should have a medium consistency so it holds up. After a while, the frosting starts to warm up from your hands holding the bag and your grass may start to droop. If this happens, just pop it in the fridge for a few minutes. {FYI – Frosting from a can will not hold up to this type of decorating.}

Easter Bunny Cupcakes | Zim on a Whim

Making sure you are holding the piping bag correctly, squeeze the bag to form grass. When the grass is long enough (about 1/8-1/4 inch), stop pressure on the bag and pull up and away. If you want natural looking grass, pull up and over to the right and the left. For neat grass, keep it all the same length and pull straight up. Keep the grass clusters close together so the cake does not show though.

Easter Bunny Cupcakes | Zim on a Whim

Grab one of those little bunnies of chocolate goodness and plop one on top of your cupcake. Done!

As you can see, I also frosted some with the green icing and placed some Cadbury mini eggs on top for two reasons: #1) Those bunnies aren’t cheap so I only bought 2 packs of 5 — and #2) My hands were getting tired! If you have ever made one of those cakes that are decorated entirely with the star tip, you know what I’m saying!!

Easter Bunny Cupcakes | Zim on a Whim

I really like the way the cupcakes look all together on a tray, as if they are in a big, green field. So give this technique a try and if it doesn’t work out, at least you are still left with cupcakes and chocolate!

Have a Hoppy Easter my friends!

Corned Beef in the Crock Pot

Corned Beef in the Crock Pot

We had our St. Patrick’s Day dinner a little early because for some reason the school decided to schedule a roller skating party on the holiday. At least this might inspire some of you who are getting ready to make your corned beef to try it this way!

I like to slow cook it all day, and I actually cook the cabbage, potatoes, and carrots separately. (Do you see carrots in the photo? Neither do I. That’s because I forgot to cook them! There’s a huge bag sitting in my fridge feeling very slighted.) While normally I love to throw everything in the crock pot at once, I don’t care for the way the cabbage and other vegetables taste cooked with the corned beef. I prefer to roast them. You can prepare yours however you like, but I recommend roasting the cabbage if you’ve never tried it.

**Here is my post from last year on roasting cabbage. Give it a try! I’m not even a big fan of cabbage and this method is a game changer. This year I decided to adjust it a little bit. It came out even better! I used olive oil, salt, pepper, onion powder, and a little brown sugar sprinkled on each side and rubbed in. It was a perfect! **

As far as the corned beef goes, I have combined some recipes I’ve tried over the last few years. Here is recipe!

Corned Beef in the Crock Pot
by Zim on a Whim

3-4 lb. Corned Beef Brisket with seasoning packet (I buy the Flat Cut)
2 small or 1 large onion, cut up into small chunks
1 fennel bulb, sliced
2 cloves garlic, coarsely chopped
1/4 cup + 1 tablespoon brown sugar
1/4 cup apple cider vinegar
2 cloves garlic, coarsely chopped
1 tablespoon dijon mustard
1 tablespoon low sodium soy sauce
Spice packet that comes with the meat
1 bottle of dark beer like Guinness

1. Rinse the meat and cut off excess fat. (I try to get most of it off except for a very thin layer.) Pat dry.
2. Place onions, fennel, and garlic into the bottom of the crock pot. Lay the meat on top of them, fat side up.
3. In a small bowl, combine the brown sugar, apple cider vinegar, garlic, dijon mustard, soy sauce, and spice packet. Pour over the meat.
4. Add in 1 bottle of Guinness beer. (If you prefer not to use the beer, you can add beef broth instead.)
5. Cook on low for about 7 hours. Slice against the grain and enjoy!

Note: If you would rather cook your cabbage, potatoes, and carrots with the meat, then place the potatoes and carrots on the bottom with the onion and fennel. After you put the meat in, then place cabbage quarters around the meat before pouring the beer over everything. Like I said, I’m not a fan of the outcome, so I roast everything separately.

Happy St. Patrick’s Day!