Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cannoli Pie



I absolutely love a Cannoli and thought, how great would it be to fill a pie with Cannoli filling. This recipe is all about the filling. For my Homemade Pie Crust recipe, the link is available at the bottom of this post. I explain the process of blind baking.

Note: You need to bake off the crust in advance.

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 adore the flavor that vanilla gives to the filling.

Yields: 8 slices
Inactive Prep Time: 24 hours
Prep Time: 15 minutes:

1 fully baked pie crust shell, homemade is best
2- 15-ounce containers of ricotta cheese that have been drained of any excess water
1 vanilla bean, seeded
2-1/2 cups confectioner sugar
1 cup heavy whipping cream
1/4 cup of semi-sweet chocolate chips
a sprinkle of slivered almonds and pistachios

You want to make the baked pie crust shell, is completely cooled down before adding the filling.

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

The night before, dump both containers of ricotta cheese into a sieve lined with cheesecloth. Place a plate on the top, then a can on top of the plate to act as a weight.

The next day, remove the ricotta mixture from the frig, bring to room temperature. Transfer the mixture to a large mixing bowl. Using an electric mixer, on low speed add the seeded vanilla bean and confectioner sugar. Mix on low speed until totally combined and fluffy. Add the semi-sweet chocolate chips, fold into the ricotta mixture.

In another bowl, add the heavy cream. With an electric mixer, mix until cream reaches to almost, the stiff peak stage. Fold the whipped cream gently into the ricotta mixture. Place the filling back into the refrigerator for at least 1 hour.

Fill the pie crust with the Cannoli filling. Top with more of the chocolate chips, pistachios, and almonds.

Homemade Pie Crust



Blood Orange Margarita Chicken Topped With Crispy 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.

I’m going to serve this chicken with roasted potatoes and a Mocha Chili Spiced Roasted Asparagus. The recipe for my asparagus is available by clicking the link at the end of this post.


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 skin. I take the skins and render the chicken fat. Basically, it’s similar to saving your bacon drippings. In a large sauté pan on medium-low heat, I 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, then refrigerate.

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.

Chicken Fat.jpg

Red Potatoes.jpg




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, 12-inch sautépan, small saucepan


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 smashed
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
4 tablespoons of chicken fat, melted
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, mined Fresno chili, olive oil, chili powder Kosher salt, and 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 on 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. 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. Remove the potatoes from the oven and cover the baking sheet with foil to keep potatoes hot.

Adjust the oven to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet. 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.

While the chicken is cooking, slice the shallots into thin rings, uniform in thickness. Place them into a saucepan of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are water evaporating off. Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Then watch more 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 paper towel.

Note: Allow the oil to cool. Save it for salads or sautés.

Serve on a large platter family style.

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


Knowing Your Butcher


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

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Vanilla Bean Rice Pudding

Vanilla Bean Rice Pudding.jpg

Vanilla Bean Rice pudding served in a glass with a cinnamon stick and topped with chocolate chips gives an added touch of elegance.

I started by cooking the 3/4’s cup of Arborio rice in 1 1/2 cup of boiling water with a pinch of salt and 1 tablespoon of unsalted butter. I brought the rice back to a boil, stirring only once, then reduced it to the lowest heat and simmered the rice covered until all the water was evaporated by the rice. This took maybe around 20-30 minutes or until the rice was Al dente. In a large pot, I took 4 cups of half and half, 1 seeded vanilla bean and it’s pod, 1/2 a cup of sugar, and 1 teaspoon of ground cinnamon, and heated this up on low heat until the mixture was infused with the flavors of the vanilla and cinnamon. Then I added the cooked Arborio rice to this mixture and cooked this together until the rice absorbed the milk mixture and started to become nice and thick. At this point, I added 1 more cup of half and half gradually, off the heat and stirred it into the rice mixture until the rice pudding was exactly the consistency I wanted. You can either serve the rice pudding warm or put it in the frig and serve it cold whatever you like. I also like to serve it in a fancy glass with a cinnamon stick and maybe a few chocolate chips on top.


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