Let's Dish With Linda Lou

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Cannoli Cream Pie

Cannoli Pie

I absolutely love a Cannoli, then I thought, how great would it be to fill a pie with Cannoli cream. My Cannoli Cream Pie is all about the filling.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Traditionally you may find a little orange or lemon zest in the filling, I’m going to be using a vanilla bean for this recipe. I absolutely adore the flavor that vanilla adds to cannoli cream.


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Homemade Pie Crust (4)


Homemade Pie Crust (1)

Homemade Pie Crust (2)

Homemade Pie Crust (1)







Cannoli Pie

Prep Time: 15 minutes:
Inactive Prep Time: 24 hours
Total Time: 1 day 15 minutes
Yields: 8 slices
Equipment: large mixing bowl, sieve, cheesecloth, Stand mixer fitted with the paddle and whisk attachments, rubber spatula

1 fully baked pie crust shell (click the link below for my Homemade Pie Crust)
2 (15-ounce) containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
1 pinch of Kosher salt
1 tablespoon of pure vanilla extract
2 1/2 cups confectioners sugar (powdered sugar)
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips, plus extra for garnish
1/4 cup combined of slivered almonds and pistachios

Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked.

For my Homemade Pie Crust recipe, click on the link at the bottom of this post. I explain the process for both Partial Blind Baking and Full Blind Baking.

Note: You need to bake the pie crust in advance. Before filling, the crust must be completely cool.

Note: You want to make sure to use a large enough piece of cheesecloth so the mixture can be wrapped completely.

The night before, add both containers of ricotta cheese into a mesh sieve lined with cheesecloth. Cover the ricotta completely with the cheesecloth. Set a plate on the top, then a heavy object on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring it to room temperature. Using a Stand mixer, fitted with the paddle attachment, add the ricotta cheese, Kosher salt, pure vanilla extract, seeded vanilla bean, and confectioners sugar. Mix on low speed until totally combined and fluffy. Remove the bowl and gently fold the semi-sweet chocolate chips into the ricotta mixture. Transfer this mixture to a large mixing bowl.

Using the same bowl, that’s been cleaned and dried thoroughly,  add the heavy cream. to the Stand mixer fitted with the whisk attachment. Start out on low-speed, before turning up to medium, beat until the cream until almost the stiff peak stage. Turn the mixer off. Using a rubber spatula, fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the fully baked pie crust with the Cannoli filling. Top with a few more of the chocolate chips. Finally sprinkling on the pistachios/slivered almonds. There you have it my Cannoli Cream Pie.

Homemade Pie Crust


Blood Orange Margarita Chicken Topped With Fried Shallots

Blood Orange Margarita Chicken

Blood Orange Margarita Chicken Topped With Fried Shallots is one of my favorite recipes. The chicken is so flavorful and easy to do you’ll want to make it all the time. The best thing is, you can marinate the chicken in advance. I like to do it overnight so the next day I can just throw the chicken into the oven when I’m ready.

Today I’m going to use this chicken fat to make my roasted potatoes. I think these potatoes will be a great accompaniment to my Blood Orange Margarita Chicken Topped With Fried Shallots.

I’m also going to serve a side of Mocha Chili Spiced Roasted Asparagus.

I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks. Links for both are available at the bottom of this post.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.


I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.





Steve grills love to grill chicken thighs but he doesn’t use the skins. I like to repurpose the skins and render out the chicken fat. Basically, it’s similar to saving your bacon drippings.

Tip: In a large sauté pan over medium-low heat, melt the chicken skins until all the fat is completely rendered out, around 15 minutes. Transfer the melted chicken fat to a jar, let cool completely, then refrigerate.

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Flat Leaf Italian Parsley






Prep Time: 15 minutes (includes cutting potatoes and slicing shallots)
Inactive Prep Time: overnight
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 2 to 4 servings
Equipment: 2 rimmed baking sheet pans, large zip-lock baggie, 1 (12-inch) sauté pan, 1 (3-quart) saucepan, chef’s knife, tongs

4 skin-on boneless chicken breasts
1 cup of blood orange juice
5 limes, zested and juiced
2 tablespoon lime zest
1 cup of Tequila, silver
5 cloves whole garlic, peeled and roughly chopped
1 tablespoon chili powder
1 1/2 teaspoons of Fresno chili, seeded and minced
1/2 cup of olive oil
2 tablespoon, Kosher salt, divided
2 teaspoons fresh ground black pepper, divided
8 Red Bliss potatoes, quartered
2 tablespoons of Italian flat-leaf parsley, finely chopped
4 tablespoons of chicken fat, melted

Fried Shallots:
4 large shallots, sliced into 1/8-inch thick rings
2 cups of Canola oil

The night before, marinate the chicken. Place 4 skin-on boneless chicken breasts into a large (gallon size) zip lock bag. Add freshly squeezed lime juice, lime zest, silver Tequila, blood orange juice, whole cloves of garlic peeled and smashed, minced Fresno chili, olive oil, chili powder 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, Release all the air from the bag then seal closed. Massage the chicken breasts so they’re all coated in the marinade.

Preheat oven to 425-degrees F.
In a small saucepan over medium-low heat, melt the chicken fat. Once melted remove from the heat and set aside.

Start by quartering the potatoes and adding them into a large mixing bowl with 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and the melted chicken fat. Toss to combine. Spread the potatoes out in one even layer onto a baking sheet pan. Cook for 25 minutes or until the potatoes are golden brown on the outside and tender on the inside. Turn them once after 12 minutes to ensure they don’t stick. Once finished, cover the baking sheet with foil to keep potatoes hot.

Adjust the oven temperature to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet pan. Cook for 35 minutes or until the internal temperature of the chicken is 165-degrees F. Remove from the oven and cover, with foil, to keep warm.

Note: Times may vary slightly so keep a close watch so as not to burn the shallots.

Directions For Frying Shallots:
While the chicken is cooking, slice the shallots into thin rings. Place them into a saucepan containing 2 cups of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are the water evaporating off of the shallots.

Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Watch carefully, stirring frequently, until they’re golden brown, 2 to 3 minutes more. When the bubbles subside, that signifies the moister has cooked off and the shallots should be golden brown. Using a *spider, transfer the fried shallots to a plate lined with a paper towel. While the fried shallots are still hot, salt to taste.

Note: Allow the oil to cool completely. Store in a jelly jar with a tight-fitting lid for salads or future sautés.

Serve my Blood Orange Margarita Chicken With Fried Shallots on a large platter family-style.

*Spider: A wide shallow wire-mesh basket with a long handle used for removing hot food from a liquid. A traditional Chinese kitchen tool)

Knowing Your Butcher

P.S. Flavor Spice Blends-Mocha Chili Spiced Roasted Asparagus

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Vanilla Bean Rice Pudding


My Vanilla Bean Rice Pudding is one of my very favorite dishes to make on a really cold night. Rice pudding is definitely a comfort food that we enjoy having during the winter months. Served in a fancy glass adds a touch of elegance.


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Prep Time: 7 to 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) heavy-bottom saucepot, large mixing bowl

3/4 cup of Arborio rice
1 1/2 cups boiling water
1 teaspoon of Kosher salt
1 tablespoon of butter, unsalted

5 cups of half-and-half
1 vanilla bean, seeded, reserve the vanilla bean pod(s)
1/2 cup of vanilla-flavored granulated sugar
1 teaspoon ground cinnamon
Cinnamon sticks for garnish
Semi-sweet chocolate chips morsels for garnish

Start by adding Arborio rice to a heavy-bottom saucepot with 1 1/2 cups of water. To the water add 1 tablespoon of butter and Kosher salt. Bring to a boil, stir once, and simmer covered, on the lowest heat for 9 to 10 minutes, or until most of the water is absorbed.

Note: If your stove is very hot, pull the pan halfway off the burner.

Stir in 4 cups of half-and-half, the seeded vanilla bean and its pod, granulated sugar, and ground cinnamon. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, especially towards the end. Fish out the vanilla bean pod. Off the heat add the remaining 1 cup of half-and-half. Stir well. Pour into a large mixing bowl. Place a piece of plastic wrap directly on top of the pudding to prevent skin from forming.

I like to serve my Vanilla Bean Rice Pudding in a fancy glass. Place a cinnamon stick into the pudding and top with few chocolate chips. Serve warm or chilled.

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