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16
Spicy Cheddar Waffles
Cheesy with a hint of spice, enjoy these waffles
as a tasty savory brunch dish. They can also be
part of an indulgent breakfast sandwich – each
waffle quadrant serves as the “bread” which is
then filled with a fried egg and more cheese!
Makes 6 waffles
2 cups unbleached, all-purpose flour
¼ cup yellow cornmeal
¾ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cayenne
¼ teaspoon paprika
2½ cups buttermilk
2 large eggs
2
/3 cup vegetable oil
½ cup finely shredded Cheddar
1. Combine the flour, cornmeal, baking
soda, salt and spices in a large mix-
ing bowl; whisk to combine. In either
a large measuring cup or separate
mixing bowl, combine the liquid ingre-
dients and whisk to combine. Add to
the dry ingredients and whisk until
smooth. Fold in the Cheddar.
2. Preheat the waffle maker to desired
setting (a tone will sound when pre-
heated).
3. Slowly pour a scant cup of batter
through the top of the spout, being
sure to allow the batter to flow into the
waffle maker and not filling the spout
with batter all at once. When tone
sounds, the waffle is ready. Carefully
open the waffle maker and remove
baked waffle. Close waffle maker and
repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle:
Calories 466 (57% from fat) • carb. 38g • sugars 6g
• pro. 12g • fat 30g • sat. fat 5g • chol. 75mg
• sod. 413mg • calc. 185mg • 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 marinate it for a
minimum of 3 hours.
Makes 8 servings
Fried Chicken:
2 cups buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon-style mustard
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground black
pepper, divided
8 boneless, skinless chicken breasts
(about 1½ pounds), pounded thin
2 cups unbleached, all-purpose flour
1½ teaspoons baking powder
1 teaspoon paprika
Oil for frying (such as vegetable,
canola or grapeseed)
4 prepared Cornmeal-Chive
Waffles (page 15), kept warm
1. In a medium, non-reactive bowl stir
together the buttermilk, hot sauce,
mustard, 1 teaspoon salt and 1
teaspoon freshly ground pepper.
Add the chicken pieces and coat well
with buttermilk mixture.
Refrigerate overnight.
2. In a shallow mixing bowl, mix together
the flour, baking powder, paprika and
remaining salt and pepper.
3. Preheat the Cuisinart
®
Compact Deep
Fryer to 375°F.* While the oil is heat-
ing, line a baking pan with paper tow-
els and insert a cooling rack inside the
pan; reserve.
4. While the oil is heating, remove chick-
en from buttermilk mixture, and lightly
coat each chicken piece evenly
with the flour mixture, tapping away
any excess.
5. Fry chicken in batches, about 3 min-
utes per side. Internal temperature of
chicken should register 170°F. Transfer
to prepared cooling rack.
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