Cooking Ideas For Kids From A St. Louis Chef

January 4, 2013 7:00 AM

(credit: Thinkstock)

(credit: Thinkstock)

(credit: Thinkstock)

Chef and owner Bill Kunz of Highway 61 Roadhouse and Kitchen has recommended three exceptional recipes kids and parents can cook and enjoy. The breakfast, lunch and dinner recipes are easy, fun and reminiscent of menu items from his restaurant’s kitchen. Chef Kunz says the concept for the Highway 61 Roadhouse and Kitchen was born on U.S. 61 (the blues highway) between New Orleans and St. Louis. The menu features Cajun, Creole and barbecue dishes complete with fried okra, sweet potato fries and biscuits and gravy. Cook up some of these treats with your kids for everyone to enjoy.

Chef Bill Kunz
Highway 61 Roadhouse and Kitchen

34 S. Old Orchard Ave.
Webster Groves, MO 63119
(314) 968-0061


Bird in the nest
Chef Kunz says, “This recipe has fond memories for me. It makes me remember my great grandmother Margarita. She came from Italy as a teenager and never learned to speak much English. When I would go to visit her, she would make this for me and let me eat it right out of six-inch cast iron skillet she made it in. I thought that was the coolest thing in the world.”

• 1 egg
• 1 slice of bread
• 1 tablespoon butter

• Crack the egg into a bowl and set the bowl aside.
• Use a biscuit cutter, small glass or a three-inch cookie cutter to cut a hole in the center of the bread.
• Melt butter in a frying pan over medium heat. Place the bread in the pan and fry it lightly on one side. • Flip the bread over. Reduce the heat to low.
• Carefully pour the egg into the cut-out hole in the middle of the bread. Cover the pan with a lid for about 2-3 minutes. For an over-easy egg, flip the egg and bread to cook both sides.

The cut-out piece of bread can be fried and used as a hat to the bird by shingling it on the yolk. The center can also be cut using cookie cutter stars or other shapes.


Hawaiian Chicken
This recipe makes four servings.

• 1 pound boneless skinless chicken breast or thigh meat
• 1 cup pineapple chunks; drain and save juice
• 0.5 cups mandarin orange segments; drain and save juice
• 2 tablespoons honey
• 1 can of new potatoes; cut potatoes in half

• Cube the chicken into 0.5-inch pieces. Place chicken in a zip-lock bag with the juices from the pineapple and the mandarin oranges. Let it marinade and refrigerate for a minimum of two hours but not more than four hours.
• Tear eight sheets of aluminum foil into 12-inch pieces. Stack two pieces of foil on top of each other. Spray the top layer with pan spray.
• Split the ingredients equally among the four foil packs. Place the chicken in the center, then layer potatoes, pineapples and oranges in this order. Drizzle honey on top of all the ingredients.

• Seal the foil packs tightly making sure to leave head room at the top so the internal steam can circulate through the pack. Cook in the oven or over hot coals for about 40 minutes or until the chicken is opaque and the juices run clear.

Related: Thinking Outside the (Lunch) Box


Italian Lasagna Roll

• 1 box lasagna noodles
• 2 quarts marinara or meat sauce
• 6 cups of a blend of mozzarella, provolone and parmesan cheese (use 2.5 cups of each mozzarella and provolone and 1 cup of parmesan) — reserve 2 cups for top of rolls
• 2 cups ricotta or small curd cottage cheese

• Cook the lasagna noodles according to the directions on the box.
• Use an ice bath to cool the noodles quickly to avoid overcooking.
• Preheat the oven to 350 degrees Fahrenheit.
• Use cooking spray to coat a 9-by-13-inch baking pan.
• Put a thin layer of sauce on the bottom.
• Pat the lasagna noodles dry and flatten the individual noodles on waxed paper. Spread ricotta or cottage cheese over the entire noodle. Sprinkle with cheese mix and roll each noodle into a cylinder shape. Place the rolled noodle into the baking pan. Repeat until you have done this with all of the noodles.
• Top each roll with marinara and then sprinkle with remaining cheese.
• Bake lasagna rolls for 30 minutes or until cheese is melted and slightly brown.

Related: Top Photographers For Kids In St. Louis

About Chef Bill Kunz:

Chef Bill Kunz has a degree in hotel, restaurant and institutional management from the University of Nevada-Las Vegas. After working as a chef in Las Vegas, Chef Bill Kunz has worked at Houlihan’s, Hyatt Hotels, Club Riverport and assisted in launching casino boats in Iowa and Miami. Kunz managed Growlers Pub in St Louis for 12 years before opening the Highway 61 Roadhouse six years ago. He believes the idea of the restaurant is the celebration of the food and music of Highway 61. He says his ideas come from everywhere; “I have a knack for seeing something and putting my own spin on it.”

Pennee Struckman is an accounting professional in St Louis, MO. She currently writes for on topics related to parenting teenagers and living well on a budget in St. Louis. She is also a professional financial management writer with articles and white papers published by a well-known information firm. Her work can be found at

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