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For the first five Saturdays during football season, I’ll be joining up with football aficionado and Inside The Iggles blogger, Bob Wankel, to prep you with all you need to kill it on game day: hot topics about this weekend’s upcoming NFL matchups and a baller recipe to impress the crowd. Dazzle friends and family with tasty treats, while impressing the boys with your knowledge of injury reports and point spreads. Who says you can’t do it all?

Well, I hate to brag but I nailed it again last week with my fantasy squads. Now 2-0 in both leagues. Tack on another Eagles W, and I’d say it wasn’t too shabby of a weekend. Let’s see what Week 3 has to offer.

There are really two things you can take away from today’s recipe. The first is really the simplest, most delicious way to make buffalo chicken dip. The second is how to put that yumminess in a spring roll to elevate it to the next level. While you may think by now that I shun all shortcuts, that’s not really true. There is one shortcut that I will take every time..and that is rotisserie chicken. I know you can make a rotisserie chicken at home, and if you want to go and do that, then I bow to you. But for me, the quickest and easiest way to get that slow cooked, tender-delicious taste is to waltz over to the prepared food section of my grocery store and reap the bounty of someone else’s labor. And let me tell you, it makes making buffalo chicken dip at 5 minute task and it tastes better.

Like all of my Saturday snacks so far, these babies freeze and reheat just fine. So go ahead and make them today and pop them back in the oven tomorrow.

Happy football!

Know What’s Up: Week 3

Bob Wankel
Inside The Iggles

1.  You may have watched the Giants’ 36-7 thrashing of the Panthers on Thursday night. It was a big win for two reasons. First, many experts felt going into the game that the banged up Giants were losing their edge after two mediocre performances to open the season, but they were easily able to erase that with last night’s dominant performance. The win moves the Giants to 2-1 and sets up a critical matchup for first place with the Eagles in Week 4. Although New York must make the short trip to Philadelphia, they will have a significant advantage heading in—three extra days to prepare for their NFC East rival.

2.  Want a lesson on big-time, high-stakes football? Look no further than Sunday night’s matchup between the Patriots and Ravens in Baltimore. Here’s what you need to know: The Ravens should have been playing New York last February, but receiver Lee Evans dropped an easy touchdown and kicker Billy Cundiff choked when he missed a chip shot field goal that would have sent his team to the Super Bowl. The Ravens and Patriots are both coming off difficult losses from a week ago and I’m sure both teams would like to make a statement about their title intentions on Sunday night. It should be a tremendous game, but I ultimately expect Baltimore to exact revenge and come away with the win.

3.  Here’s a couple of trends that will make you sound pretty darn smart when you’re hanging out with the boys on Sunday afternoon, so be sure to throw them out there. After two weeks, Eagles’ quarterback Michael Vick is on pace to break Drew Brees’ single-season passing record by eclipsing the 5,500 yard mark. Pretty good, right? One little problem—he’s also on pace for an absurd 48 interceptions. Something tells me that if keeps that pace up that Andy Reid won’t let Vick won’t have the opportunity to break either record.

The Ingredients

Yields about 40 spring rolls
About 3 cups of rotisserie chicken
8 oz cream cheese
½ cup Buffalo Sauce
1 cup cheddar cheese
20 Egg Roll Wrappers (cut in half)
Cooking Spray
Garlic salt

The Directions

  1. Preheat oven to 400.
  2. In a large bowl, blend together cream cheese and hot sauce until smooth and creamy.

  3. Add chicken and continue to blend with mixer. The rotisserie chicken is so tender that it will fall apart very easily.

  4. Stir in the cheddar cheese. Put the mixture in the refrigerator for at least 20 minutes. You want the mix to be cold so that it doesn’t melt too quickly in the oven.

  5. Cut Egg Roll Wrappers in half.

  6. Place 2 tsp of chicken dip on the edge of the wrapper and roll to the top. “Glue” the spring roll together by using a little bit of water painted on the edge of the wrapper. You want there to be some space on the ends of the spring roll where the chicken hasn’t been spread out. The chicken we start to fall out of the wrapper when cooked, so if you overfill them, you’ll have a mess! I warned you 😉

  7. Coat baking sheet with cooking spray. Line the spring rolls seam side down on the sheet. Top spring rolls with more cooking spray and a little garlic salt.

  8. Bake for 14 minutes, or until browned and crispy, turning over halfway through. If you’d prefer a less healthy (and little crispier) approach, pan fry or deep fry the spring rolls for a few minutes on each side.

  9. Serve hot with blue cheese sauce.