FF Pickups Week 3



A couple of my week # 2 Pickups had nice weeks. If you grabbed Danny Amendola, and Carson Palmer and had the nerve to start them, you probably did ok in your match-up. If you had one or more of the starters that went down with injuries, you will need to find replacements. Here are a few players that if available, you should consider, followed by a great recipe for Grilled Chicken Satay.


Week 3 Pickups (by position)


Andre Brown, NYG

Ahmad Bradshaw had an MRI and we don’t know the details yet. Indications outta NY is that he has sprain. It didn’t take long for the G-men to have to go to plan B, I don’t see him playing on Thursday. After Bradshaw went down Brown assumed the lead role and had two receptions for 19 yards, 71 rushing yards on 13 carries, a touchdown, a two-point conversion, a tackle and a fumble recovery. He is worth an add if you need help.


Mikel Leshoure, DET

The second-year back is set to return to active duty. Kevin Smith is so-so and Mikel could be a nice stash for your team. Grab him and see what happens.


Daryl Richardson, STL

If you have Stevan Jackson on your roster, you need to pick up his “Toby” in Richardson. Richardson got some work last week, looked ok and could be a factor if ages finally catches up with SJax. Those in keeper or dynasty leagues, better ask fast.



Danny Amendola, STL

I told you to pick him up last week as he had FLEX appeal. After catching 15 for 160 and a TD he can be considered a WR2 for your team. I can think of a bunch of WRs I would drop for him right now.


Donnie Avery, IND

The speedy WR had a nice game, 9 for 111. Luck seems to have taken a shine to him and he could be a nice addition, especially if Collie gets hurt like he always does.


Greg Little, CLE

Little has more than his name in value in PPR leagues. He’s a tall receiver with average hands. With a nice match-up against Buffalo (remember what the Jets did to them week 1) he could make for a sneaky play at your FLEX.


Brian Hartline, MIA

The QB situation in Miami is not great to say the least. Brian is starting to look like their best WR and in this game that means a lot. I don’t know if I would start him week to week, but he could be a nice bye week fill in, definitely one to watch.



Sam Bradford, STL

Ok, you are saying, “Bradford”? really? He did have 3 TDs last week and outscored some QB1s. If you play in a (2) QB league, my question to you is #1 why? & #2 can you do worse? If you have the space, roster him and see.



Dennis Pitta, BAL

Hernandez’s injury is bad for those teams that had him as their TE1. I hope they drafted a solid backup, but if they didn’t, Pitta is one to add to fill in for the next month or so. Keep in mind: Pitta has more receptions than both starting Ravens wideouts combined




Chicken Satay with Peanut Sauce




1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows


Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.


Peanut Sauce:


1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish


Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups


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