Cuisinart WAF-200 Instructions and Recipes - Page 14

Savory Cheddar-Chive Waffles Serve these waffles in place of corn muffins with soup or your favorite chili. You may also try them with scrambled eggs and bacon for brunch or supper. Makes 6 full waffles (24 waffle wedges) 3½ cups unbleached, all-purpose flour 3 tablespoons yellow cornmeal 2 tablespoons granulated sugar 1 teaspoon baking soda 1 teaspoon kosher salt 3 cups buttermilk 3 large eggs, lightly beaten 2⁄3 cup grapeseed or vegetable oil ¼ cup chopped fresh chives 1 cup shredded extra-sharp Cheddar 1. Combine all dry ingredients in a large mixing bowl; whisk to blend. Add the buttermilk, eggs and oil; whisk until just combined. Stir in the chives and Cheddar. Let batter rest 5 minutes before using. Chicken and Waffles This is a Southern staple that you can easily make for your family. The chicken is best when marinated overnight, but if you are in a hurry you can marinate it for a minimum of 3 hours. Makes 8 servings Fried Chicken: 2 cups buttermilk 1 tablespoon hot sauce 1 tablespoon Dijon mustard 1½ teaspoons kosher salt, divided 1½ teaspoons freshly ground black pepper, divided 8 thin chicken cutlets (about 1½ pounds) 2 cups unbleached, all-purpose flour 1½ teaspoons baking powder 1 teaspoon paprika oil for frying (such as vegetable, canola or grapeseed) 4 prepared full Savory Cheddar-Chive Waffles (see previous recipe), kept warm 2. Preheat the Cuisinart® Waffle Maker to desired setting (a tone will sound when preheated). 3. Pour 1 heaping cup of batter onto the center of the lower grid of the preheated waffle maker; spread evenly using a heatproof spatula. Close cover of waffle maker. When tone sounds, waffle is ready. Open cover and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle wedge: Calories 158 (47% from fat) • carb. 16g • pro. 5g • fat 8g • sat. fat 2g • chol. 28mg • sod. 184mg • calc. 75mg • fiber 0g 1. In a medium non-reactive bowl stir together the buttermilk, hot sauce, mustard, 1 teaspoon salt and 1 teaspoon pepper. Add the chicken and coat well with buttermilk mixture. 2. Refrigerate overnight. 3. Mix together the flour, baking powder, paprika and remaining salt and pepper. 4. Preheat the Cuisinart compact deep fryer to 375°F.* While the oil is heating, line a baking pan with paper towels and insert a cooling rack inside the pan; reserve. 5. While the oil is heating, lightly coat each chicken piece evenly with the flour mixture, tapping away any excess. 6. Fry chicken in batches, about 3 minutes per side until nicely browned and cooked through. Transfer to prepared cooling rack. 14