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Welcome to Luggage and Ladle

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Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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BLT Stuffed Avocados

Another amazing Pinterest find that we tweaked and made even more delicious!!  How can you possibly go wrong with avocados and bacon??  It just isn't possible!!

 BLT Stuffed Avocados

Ingredients
  • 2 large avocados
  • 1 Roma tomato, cubed
  • 2 slices sour dough bread, toasted and cubed
  • 1/2 cup finely chopped spinach leaves
  • 8 slices cooked crumbled bacon 
  • 1/2 cup grated sharp cheddar cheese
  • 4 tablespoons mayonnaise
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried garlic flakes or one fresh garlic clove, minced 
Preheat oven to 400 degrees.
 
Cut avocados in half, remove pit and carefully peel.  Try to keep in one piece.  Scoop out some of the avocado flesh to make the hole bigger.  Put extra flesh in bowl along with remainder of the ingredients.  Mix well.  Spoon mixture into the holes in the avocado.  Mound it up nice.  Bake for 12-15 minutes until browned nicely and serve!  The original recipe called for rubbing the outsides of the avocado with lemon juice to keep it from turning. We ate them immediately so there was no time for them to turn. If you are making ahead of time or a larger batch of them, you may want to do this to keep them pretty longer.  But really you are just going to want to eat them immediately. 



Adapted from Stepable.
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