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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 mix-
ing 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.
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 heat-
proof 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
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
1. In a medium non-reactive bowl stir together
the buttermilk, hot sauce, mustard, 1 tea-
spoon salt and 1 teaspoon pepper. Add the
chicken and coat well with buttermilk mixture.
2. Refrigerate overnight.
3. Mix together the flour, baking powder, papri-
ka 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.
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