Blue Surf Café's Kids Menu Items Recipe

Method

1
Prepare Patty
Form the 0.25 lb ground beef into a 3-inch diameter, about 1/2-inch thick patty. Season both sides with 1/8 tsp salt and 1/16 tsp black pepper. Press a small dimple in the center to prevent doming.
2
Cook Patty
Heat 1/2 tbs vegetable oil in a nonstick skillet over medium-high heat. Cook the patty about 2.5–3 minutes per side until internal temperature reaches 160°F (71°C) and browned. In the last 30 seconds, place 1/2 slice cheddar on the hot patty and cover briefly to melt.
3
Toast Bun & Assemble
Butter the mini bun halves with 1/4 tbs softened butter and toast in the skillet 30–45 seconds until lightly golden. Place cheeseburger on bun, add 1 tsp ketchup and 1/2 tsp mustard if desired. Serve with a pick or small plastic fork for kids.
4
Fries
Bake or air-fry 3 oz frozen shoestring fries according to package directions (typically 10–12 minutes at 400°F for oven, 8–10 minutes at 375°F for air fryer), shaking once. Sprinkle with 1/8 tsp salt immediately after cooking. Serve alongside burger.

5
Prep Breading Station
In one shallow dish place 2 tbs flour mixed with 1/8 tsp salt and 1/16 tsp pepper. In a second dish beat 1/2 egg. In a third dish place 3 tbs breadcrumbs.
6
Bread Chicken
Pat chicken strips dry. Dredge each strip first in flour (shake off excess), then dip in beaten egg, then press into breadcrumbs until evenly coated.
7
Cook Tenders
Heat 1 tbs vegetable oil in a skillet over medium heat. Fry breaded tenders 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Transfer to paper towel-lined plate to drain. Alternatively bake at 400°F for 12–14 minutes, flipping once.
8
Serve
Place cooked tenders on plate with 3 oz applesauce in a small cup. Offer a lemon wedge if desired for a light squeeze (optional).

9
Cook Pasta
Bring a small pot of salted water to a boil and cook 1/2 cup elbow macaroni for 6–7 minutes until tender. Drain and reserve 1 tbs pasta cooking water.
10
Make Cheese Sauce
In the same pot melt 1/2 tbs butter over low heat. Whisk in 1/2 tbs flour and cook 30 seconds. Gradually whisk in 3/8 cup (0.375 cup) milk until smooth. Cook while stirring until slightly thickened, about 1–2 minutes. Remove from heat and stir in 1/3 cup shredded cheddar until melted. If sauce is too thick, add reserved pasta water 1 tsp at a time to reach desired consistency. Season with 1/16 tsp salt and a pinch of pepper.
11
Combine & Serve
Stir drained pasta into cheese sauce until evenly coated. Serve warm in a small bowl suitable for kids.

12
Prepare Soup
Heat 4 oz prepared canned tomato soup in a small saucepan over low-medium heat. If the soup is concentrated, dilute with 1 tbs milk or water. Stir occasionally and heat until gently simmering, about 3–4 minutes. Keep warm.
13
Make Sandwich
Butter one side of each of the 2 bread slices with 1/2 tbs softened butter. Place one slice butter-side-down in a skillet over medium-low heat, top with 1 slice cheese, then the second bread slice butter-side-up. Cook 2–3 minutes per side until bread is golden and cheese is melted. Press gently with spatula while cooking.
14
Serve
Cut sandwich diagonally for easy handling. Serve with warm tomato soup in a small cup for dipping.

15
Assemble Sandwich
Spread 1 tbs peanut butter on one slice of bread and 1 tbs strawberry jam on the other. Press together and cut into halves or fun shapes with a cookie cutter for kids.
16
Prep Carrots & Serve
Rinse 4 baby carrots and, if desired, cut into sticks for easier handling. Arrange sandwich halves and carrot sticks on a small plate. Offer water or milk on the side.