Cuisinart WAF-300 Instruction Manual - Page 13

Savory Cheddar-Chive Waffles These crispy, savory waffles are good to serve with soup or your favorite chili in place of corn muffins. You may also try them with scrambled eggs and bacon for brunch or supper. Makes 16 waffles 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 the flour, cornmeal, sugar, baking soda and salt in a large mixing bowl; whisk to combine. Add the buttermilk, eggs and oil; whisk until just combined. Stir in the chives and Cheddar. Let batter rest 5 minutes before using. 2. Preheat the Cuisinart® Breakfast Central™ to desired setting (a tone will sound when preheated). 3. Pour 11/2 heaping cups 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, waffles are ready. Open cover and carefully remove baked waffles. Repeat with remaining batter. For best results, serve immediately. Nutritional information per waffle: Calories 243 (48% from fat) • carb. 24g • pro. 7g • fat 13g • sat. fat 3g • chol. 45mg • sod. 274mg • calc. 113mg • fiber 1g Chicken and Waffles This is a Southern staple in many households that you can easily make for your family. The chicken is best when marinated overnight, but if you are in a hurry you can have it marinate 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 Savory Cheddar-Chive Waffles (see previous recipe), kept warm 1. In a medium nonreactive bowl stir together the buttermilk, hot sauce, mustard, 1 teaspoon salt and 1 teaspoon pepper. Add the chicken pieces and coat well with buttermilk mixture. (This can also be stored in a large resealable bag if preferred.) Refrigerate overnight. 2. Mix together the flour, baking powder, paprika and remaining salt and pepper. 3. Preheat a 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. 4. While oil is heating, remove chicken from buttermilk, letting excess liquid drop back into bowl or bag. 5. Dredge each chicken piece in the flour mixture, tapping away any excess. 6. Fry chicken in batches, about 3 minutes per side. Internal temperature of chicken should 13