Lunch: Pomegranate chicken salad sandwich; Dinner: Sausage Sandwich with Sorullitos de Maiz

Ah, I am obsessed with pomegranates these days. I made a chicken salad with chopped chicken breast, pomegranates, mayo, mustard, and toasted garlic. I also put some lemon zest into the chicken salad. It was an awesome add, because it added this great citrus taste to the sandwich. I served it on toasted grain bread with mozzarella cheese, tomatoes, cucumbers, lettuce, and pomegranate mayo.

Here is the pink mayonaise. I just added POM juice to some mayonaise and stirred. There are some pomegranate seeds in there, too.

Dinner tonight was a sausage sandwich with caramelized onions, cheese and tomatoes on potato bread. I just cooked some italian turkey sausage with half a sliced onion in some olive oil. I toasted the potato bread, too, so it was pretty yummy. And for the side:

Sorullitos de Maiz (don't ask Stephen to pronounce that, he will get mad at you). They are like hushpuppies. Corn sticks that they serve for an appetizer in Puerto Rico. They are easy to make, because all you need is:

2 cups water

1 1/2 cup corn meal

1 tsp sugar

1 tsp salt

1 cup shredded cheese (I used mozzarella. Queso de bola is usually used.)

First, you bring the water to a boil. Then, add the corn meal, sugar, and salt into the water. Stir quickly until it makes a soft dough that starts to separate from the edge of the sauce pan. Remove from heat and stir in the cheese. Lay a clean dish cloth over the mixture for about 5 minutes to let it cool off.

Heat some vegetable oil (I used canola oil) in a skillet. Take the cornmeal mixture by tablespoons and roll them into tubes (like sticks). Cook them in the oil. They cook pretty quickly, only about 5 minutes or so.

Serve with their typical dipping sauce, which is made with ketchup, mayo, and some spices.