Guess what I got for Valentines Day? Besides a ton of candy that I gladly accepted..
A WAFFLE MAKER.
I know it’s not a traditional gift, but I loved it. It has actually been a white elephant gift that Andy’s family has been pawning off on other family members for years, and everyone just keeps giving it away. Andy’s brother Ryan got it this Christmas, and he was less than enthused.
But I LOVE waffles. So I gladly accepted Andy’s gag gift that he literally filmed me opening as a joke. But I’m not giving it up.
Before Andy’s basketball game, I threw together a recipe for a lemon-ey baked chicken. I wanted chicken but I just wasn’t feelin’ chicken with some sort of spice/barbecue sauce that has become a staple in our house, so I winged it on this recipe and hoped for the best!
I was seriously impressed with the turnout! It was a hit with both Andy and myself, and Andy’s always been a barbecue guy, so I’m thrilled that we have a new recipe to mix up our chicken dinners!
After a looooong (and wonderful) weekend of traveling, we’re finally home! Lots of holiday recaps are to come tonight, but first I wanted to post an amazing salmon recipe that Andy and I enjoyed for dinner tonight!
Simple Dill Salmon
1 lb salmon
1/2 TBS olive oil
1 tsp minced garlic
1 TBS dill weed
1.) Preheat oven to 350 degrees.
2.) Place salmon in a greased pan, and brush with olive oil.
3.) Spread the minced garlic over the salmon, pressing it into the fish.
4.) Sprinkle dill weed over the top of the salmon.
5.) Cook in oven for 30 minutes or until fish flakes easily with a fork.