Food

Monday: Far East flavor

My friend Karen has perfected this recipe for the perfect hot-cold Asian salad. Before you go to work, mix cubed, uncooked chicken breast with bottled hoisin sauce mixed with a little hot sauce to marinate in the fridge. When you get home, make a green salad with whatever you'd like in it and put it in a wide, shallow serving bowl. Dress lightly with Annie's Naturals Shiitake & Sesame Vinaigrette. Cook angelhair pasta. While noodles are cooking, saute drained chicken pieces. Drain the noodles and dump on the salad; then add the chicken.

Tuesday: Teen challenge

They may not admit they're bored but you'd sure like them to do something. Tell them to surprise you then leave the recipe for Indoor BBQ Chicken Skewers, below, taped to the TV.

Wednesday: Rotisserie chicken

Make Chicken Reubens by layering shredded chicken with Swiss cheese, sauerkraut and Thousand Island dressing on rye bread and grilling it until the cheese is melted. Potato salad, German-style, is a perfect accompaniment.

Thursday: Classic grill

The price of beef is coming down a bit, so grab your favorite steaks for the grill. Brush them with olive oil and season generously with coarse salt and freshly ground black pepper. A small baked potato and an ice-cold iceberg wedge smothered with blue cheese seal the deal.

Friday: Crabby patties

It'll only be TGIF if you don't have to cook ... from scratch. Prepare crab cakes (frozen or from the fish market) and serve with corn on the cob and a creamy macaroni salad.

BBQ Chicken Skewers

3 tablespoons brown sugar
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 boneless, skinless chicken breasts cut into 1-inch chunks
1 cup barbecue sauce
1/4 cup cider vinegar, divided
1/2 cup sour cream
2 tablespoons minced fresh cilantro

Adjust oven rack to highest position and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers. Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl. In a second bowl, combine sour cream, cilantro, remaining barbecue sauce and remaining vinegar. Set aside for serving. Brush each kebab with barbecue sauce mixture. Broil until lightly browned, 5 to 7 minutes. Flip, brush with remaining sauce and continue to broil until lightly charred.