Another weekend on the horizon means another slate of college football match ups... which means any plans I had of being productive on Saturday have fallen by the wayside. Sure, I wanted to vacuum and do laundry tomorrow, but I'd also love to win the lottery and retire at 32. Something's got to give, folks. But it's not going to be my aspiration to purchase a Costa Rican hideaway, and it's definitely not going to be my love for SEC football.
What'd we learn after week one? Among other things, Ohio State is still the team to beat, Tebowmania will again grace the SEC Network, and Derrick Henry is really good at footballs. That's all old hat now, though. Let's take a look at this week's featured game.
Marquee Matchup: #7 Oregon vs. #5 Michigan State, 9/12, 8PM ET on ABCNow this is going to be a great game. Last year's runner's-up travel to East Lansing for a game that has the potential to derail the losing team's playoff aspirations. The Ducks rallied last year and took out the Spartans en-route to an eventual title game appearance, but I'd say Sparty has the upper hand this year. Mark Dantonio will have his team ready at home and, even though they looked shaky against Western Michigan last week, the Spartans squeak this one out.Prediction: Michigan State 35, Oregon 31
Am I saying this game will be over in 20 minutes? Not so fast, my friend! But I am saying this super-fast Chinese dish is delicious and can be prepared in a flash for your tailgate or viewing party. Whip this recipe up and send us some pictures; best picture gets 15% of my eventual lottery winnings. Scout's honor. Happy week two, everyone! Cheers.
Ingredients2 teaspoons dark sesame oil2 (8-ounce) packages boneless duck breast halves, thawed and skinned1/3 cup hoisin sauce1/2 teaspoon grated orange rind 2 tablespoons orange juice 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)4 (6-inch) flour tortillas 1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips 2 green onion tops, cut into thin strips 2 teaspoons sesame seeds
Preparation1, Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.
2. Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.
SERVES 48 (serving size: 1 filled tortilla)CALORIES 331; FAT 10.8g (sat 2.6g, mono 3.9g, poly 2.6g); PROTEIN 26.6g; CARB 30.3g; FIBER 2.4g; CHOL 88mg; IRON 6.7mg; SODIUM 595mg; CALC 36mg