Children's Menu Recipe

Prepare fries

Peel (optional) and cut the russet potato into thin matchstick fries or wedges about 1/4-inch thick. Rinse in cold water until water runs clear, then pat completely dry with paper towels.

Heat vegetable oil in a medium skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add potatoes in a single layer (work in batches if needed) and fry, stirring occasionally, until golden brown and tender, about 6–8 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Immediately season with 1/2 tsp salt and paprika (if using). Keep warm.

Form & cook patties

Divide the ground beef into four equal portions and gently form into 3-inch patties about 1/2 inch thick. Do not overwork the meat. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Heat a nonstick skillet or griddle over medium-high heat. Lightly oil the surface. Cook patties 2–3 minutes per side for medium (until browned and cooked through to 160°F). During the last 30 seconds of cooking, place half slices of cheddar on two patties so cheese melts slightly. Remove patties and let rest 1 minute.

Warm mini buns briefly in the skillet cut-side down for 15–30 seconds until lightly toasted. Assemble each burger with a patty (cheese on two), a small smear of ketchup and mustard to taste, and top with the bun.

Serve mini cheeseburgers with fries alongside. Provide ketchup or apple slices as alternate dipping if desired.

Cook pasta

Bring 4 cups water to a rolling boil in a small pot. Add 1/2 tsp salt and the elbow macaroni. Cook according to package directions (about 7–8 minutes) until al dente. Reserve 2 tbsp of pasta water, then drain and return pasta to the pot off the heat.

Make cheese sauce

In the same pot over low heat, melt 1 tbsp butter. Sprinkle in 1 tsp flour and stir for 30 seconds to form a roux. Slowly whisk in 1/2 cup milk until smooth and slightly thickened (about 1–2 minutes). Stir in 3/4 cup shredded cheddar until melted and combined. If sauce seems too thick, add up to 2 tbsp reserved pasta water to loosen. Season very lightly with 1/8 tsp black pepper if desired.

Pour the cheese sauce over the drained pasta and stir gently to coat. Keep warm and serve a child-sized portion alongside the rest of the platter.

Prep chicken

Trim fat from the chicken breast and cut into 1/2-inch thick strips (about 6–8 strips). Pat dry and season with 1/4 tsp salt and 1/8 tsp black pepper.

Set up dredging station

Place 1/2 cup flour in a shallow dish. In a second bowl, whisk the egg with 1 tbsp milk to make an egg wash. In a third bowl, place 3/4 cup breadcrumbs.

Working one piece at a time, dredge a chicken strip in flour, tapping off excess, dip into the egg wash, then press into breadcrumbs to coat completely. Place on a plate and repeat for remaining strips.

Heat 1/2 cup vegetable oil in a large skillet over medium heat. When oil is hot (shimmering but not smoking), add chicken strips in a single layer and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Work in batches if needed. Transfer cooked strips to a paper-towel-lined plate to drain.

Honey dip

In a small bowl, whisk together 2 tbsp honey and 1 tbsp mayonnaise until smooth. Serve alongside chicken fingers for dipping.

Core the apple and cut into 6–8 thin wedges. Arrange on a small plate and serve with 2 tbsp peanut butter in a small ramekin for dipping. For younger children, spread a thin layer of peanut butter directly on slices to avoid choking hazards.

Pour 1 cup cold milk into a cup and stir in 2 tsp chocolate syrup until evenly combined. Serve with a straw.