BUTTERMILK CORNBREAD POPPERS Mini corn muffins topped with cinnamon honey butter pair perfectly with game-day chili. total time 30 minutes • makes 24 poppers INGREDIENTS Non-stick cooking spray ½ cup buttermilk 1 Fresh Thyme large egg ¼ cup sugar 3 Tbsp. salted butter, melted ½ cup all-purpose flour ½ cup cornmeal ¼ tsp. Fresh Thyme baking soda ¼ tsp. Fresh Thyme fine sea salt ¼ cup fresh or frozen corn kernels, thawed ⅓ cup Fresh Thyme cinnamon-brown sugar honey butter, optional INSTRUCTIONS 1. Preheat oven to 400°F. Coat mini muffin cups with cooking spray or line with cupcake liners and spray with cooking spray; set aside. 2. In a medium bowl, whisk together buttermilk, egg, sugar, and butter. 3. In a large bowl, stir together the flour, cornmeal, baking soda, and sea salt. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in corn kernels. 4. Spoon batter into prepared muffin cups, filling each ¾ full. Bake 10 to 12 minutes or until toothpick inserted near center comes out clean. 5. Serve with cinnamon honey butter, if desired. Each popper contains: 49 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 12 mg cholesterol, 56 mg sodium, 7 g carbohydrates, 0 g fiber, 2 g sugar, 1 g protein. Daily values: 1% vitamin A, 0% vitamin C, 1% calcium, 1% iron. Pumpkin Pobla n o C h i l i PUMPKIN POBLANO CHILI “Pie pumpkins” are ideal for this recipe and can be peeled and chopped just like other winter squash. total time 50 minutes • serves 8 INGREDIENTS 1 Tbsp. Fresh Thyme olive oil 1½ lbs. 93% lean ground turkey 1 medium yellow onion, chopped 1 red bell pepper, seeded and chopped 1 poblano chile pepper, seeded and chopped* 2 cloves garlic, minced 1 Tbsp. ancho chile powder 1 tsp. ground cumin ½ tsp. Fresh Thyme fine sea salt 1 (28 oz.) can Fresh Thyme crushed tomatoes, undrained 1 (15 oz.) can black beans, drained and rinsed 1 cup Fresh Thyme low-sodium chicken broth 1 cup Fresh Thyme solid-pack pumpkin 2 cups peeled, seeded, and chopped fresh pumpkin or butternut squash 1 recipe Spicy Pumpkin Seeds INSTRUCTIONS 1. In a 4-quart Dutch oven, heat olive oil over medium heat. Add turkey, onion, bell pepper, poblano chile pepper, garlic, ancho chile powder, cumin, and sea salt. Cook for 10 minutes or until turkey is no longer pink and vegetables are tender, stirring frequently. 2. Add tomatoes, black beans, chicken broth, solid-pack pumpkin, and fresh pumpkin or squash. Bring mixture to a boil. Reduce heat and simmer, covered, for 30 minutes. 3. Serve chili warm with Buttermilk Cornbread Poppers, left, and topped with Spicy Pumpkin Seeds. Spicy Pumpkin Seeds: Preheat oven to 350°F. Place ½ cup raw pumpkin seeds on baking sheet. Coat with non-stick cooking spray. Sprinkle with ½ tsp. cayenne pepper and toss to coat. Bake for 5 to 7 minutes or until toasted. *Note: Chile peppers contain volatile oils that irritate skin and eyes. When working with poblanos, wear protective gloves. Each serving contains: 289 calories, 13 g fat, 4 g saturated fat, 0 g trans fat, 60 mg cholesterol, 620 mg sodium, 24 g carbohydrates, 7 g fiber, 8 g sugar, 25 g protein. Daily values: 166% vitamin A, 79% vitamin C, 7% calcium, 30% iron. freshthyme.com | September/October 2017 17 014-021 Game Day_outlines.indd 17 8/14/17 11:37 AM