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,
3tablespoons yellow cornmeal
2tablespoons granulated sugar
1teaspoon baking soda
1teaspoon kosher salt
3cups buttermilk
3large eggs, lightly beaten
2⁄3 cup grapeseed or vegetable oil
¼ cup chopped fresh chives
1cup shredded,
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 pre- heated).
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
8thin chicken cutlets (about 1½ pounds)
2cups unbleached
1teaspoon paprika
oil for frying (such as vegetable, canola or grapeseed)
4prepared Savory
1.In a medium nonreactive bowl stir together the buttermilk, hot sauce, mustard, 1 tea- spoon 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 over- night.
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 mix- ture, tapping away any excess.
6.Fry chicken in batches, about 3 minutes per side. Internal temperature of chicken should
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