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Ask Chef Dennis Productions
Youtube Show Host & Producer / Social Media Consultant / Food & Travel Blogger
Youtube Show Host & Producer / Social Media Consultant / Food & Travel Blogger


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Join me at beautiful Tarpon Lodge and Restaurant on Pine Island, Florida.
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If you're in the Orlando area you don't want to miss the World Food Championships!

Check out the post for all the info on the events!
There is something for every foodie in the family this November at the World Food Championships which is headed to beautiful Celebration the heart of Kissimmee, Florida. November 3-10, you’ll be able to find competitors from around the world vying for World Championships in BBQ, Bacon, Burgers, Chili, Desserts, Pasta, Recipe (Fresh), Sandwich and Seafood categories. With the final competition crowning one of those competitors as the 2015 World Food Champion!

Click here for the Schedule of Events

#kissimmee   #visitflorida   #celebration   #foodnetwork  
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Let the Good Times Roll with my latest recipe for Skillet Jambalaya

You'll love this flavorful journey to Louisiana with my easy to make one pan Jambalaya!

Read my new post, complete with a video you can cook along with and for a printable version of this recipe click here

Skillet Jambalaya
1 cup chopped onion
1 cup chopped red or green bell pepper
15 oz canned diced tomatoes in juice
1 cup sliced okra (fresh or frozen)
3 clove garlic chopped
1½ cups white rice
4 cups chicken stock
4 chicken thighs cut into chunks
12 large raw shrimp peeled and cleaned
6 ounces Andouille sausage  sliced
olive oil for sauteing
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
Cajun Seasoning
2½ tablespoons paprika
2 tablespoons granulated garlic
1 tablespoon sea salt
1 tablespoon granulated onion
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons chopped parsley for garnish

Combine spices and mix well.
dredge chicken and shrimp in cajun seasonings and set aside
In a large hot skillet add olive oil
Add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
Add in rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
Add chicken stock, tomatoes, okra, Worcestershire and hot sauce. Turn heat down to med low and cover and allow to simmer for 10 - 12 minutes
Occasionally stir mixture to make sure all of the ingredients are well blended and not sticking to the pan.
Add chicken and andouille sausage to pan cover and allow to cook for an additional 8-10 minutes on medium low.
Add Shrimp to Jambalaya and continue cooking over medium heat for 5 minutes or until shrimp are fully cooked.
*if more liquid is needed anytime during the cooking process add in more stock or water.
*an additional can of tomatoes may also be added.
Place in a large serving dish arranging shrimp and sausage, sprinkling with chopped parsley.
Serve and enjoy
- See more at:

#askchefdennis   #cajunrecipes   #recipeoftheday  
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With the holidays rapidly approaching it’s not too early to start thinking about dishes to make your holiday gatherings more delicious!  Everyone of us becomes an event planner when the holiday season starts and whether its a cocktail party, dinner or even a brunch, my Pasta Nests with Shrimp will leave a lasting impression.

Click on this link for a printable recipe

Pasta Nests with Shrimp
18 shrimp peeled and deveined. Do Not Butterfly (I used 16- 20 count gulf shrimp)
½ pound of linguine or spaghetti
4 tablespoons pesto
2 tablespoons grated Romano cheese
3 tablespoons seasoned bread crumbs
1 large egg
2 tablespoons oil oil
sea salt and black pepper to taste
pinch of crushed red pepper
1 teaspoon old bay seasoning (or your favorite seasoning)
PAM Original Cooking Spray

Preheat oven to 425 degrees
Cook pasta per instructions on box, rinse till cool, drain well, add olive oil to keep moist and place in large bowl
Add Romano cheese, bread crumbs, pesto, olive oil, egg, sea salt and black pepper to pasta. Mix well to completely coat pasta with ingredients.
Spray cupcake/muffin tin with liberally with PAM Original cooking spray
Twirl pasta into little nests using a tablespoon and a fork. Gently place each completed nest into the pan. Repeat process until finished
Place pan in preheated oven and bake for 10 minutes.
Heat a large skillet with no oil in pan, keep it dry.
Spray a good amount of PAM Original cooking spray into the pan and after 10 seconds add shrimp.
Season shrimp with old bay (or your favorite seasoning) a pinch of red pepper flakes and a little Romano cheese and continue to stir shrimp around in pan until they are fully cooked.
Add a little bit of pesto to the pan at the end to help with the color, or add a little chopped parsley.
Cooking in a dry pan, just using Pam will allow the shrimp to sear and the seasonings will give the shrimp flavor and color. Be careful not to overcook shrimp, but allow a little burn in the pan to give the shrimp that beautiful color.
Remove Shrimp from pan when finished, placing on plate and set aside till nests are done cooking. (shrimp do not have to be hot when serving, room temp is ok)
Remove pan from oven and place on rack to cool for 5 minutes
Gently remove each nest from the pan using a tablespoon by sliding it under the nest and lifting it out. Place nests on serving tray.
Top each nest with a good sprinkle of Romano Cheese, then the seared shrimp.

 See more at:

#askchefdennis   #recipeoftheday   #shrimp   #ad   #PAMCookingSpray    
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if you're looking for something new and delicious for your next tailgating party or just to liven up a weeknight dinner try my Thai Inspired Chicken Tenders with a Pineapple-Mango Chili Sauce!
Click on this link for a printable copy of the recipe

Thai Inspired Chicken Tenders
1 lb chicken tenders
1 - 5 ounce bag plantain chips - crushed
1½ cups all purpose flour
¼ cup Jif peanut powder
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon granulated garlic
1 teaspoon cumin
1 tablespoon brown sugar
2 tablespoons chopped cilantro
1 egg
½ cup milk
1 cup corn oil for frying
Chili Sauce
1 cup prepared sweet chili sauce
½ cup finely chopped mango
½ cup finely chopped pineapple

Crush plantain chips into crumbs and blend with flour, Jif Peanut Powder, spices and 1 tablespoon cilantro. Mix together well, it will get a little clumpy
rinse chicken tenders and set aside
mix egg and milk together
dip chicken tenders into the eggwash and then into the crumb mixture. After all the pieces have been coated, repeat the process. (you may want to squeeze the mixture into the chicken lightly so it stays on)
heat a large skillet on medium high, add oil and as soon as the pan is ready begin gently placing your chicken tenders into the oil. Leave them to cook for about 2 minutes, then gently turn them over.
Depending upon the thickness of your chicken tenders they may require longer cooking times. 3-4 minutes on each side on medium high should cook most. If you want to make sure they are done give them 10 minutes in a 350 degree oven after frying.
** These tenders can be cooked entirely in the oven if you don't want to fry them 350 for about 20 minutes.
Chili Sauce
blend chili sauce, mango, pineapple and 1 tablespoon of chopped cilantro together. Refrigerate till needed
- See more at:

  #askchefdennis   #recipeoftheday   #JifPeanutPowder #WalMart   #ad  
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This is the time of year in Florida that we live for, cooler temperatures and sunshine!  It's the perfect time for grilling up some deliciousness.  But even if there's a few feet of snow on the ground, as long as you can reach your grill, my Blueberry-Bourbon Barbecue Pork Steaks will put a smile on your face.

For a Printable Copy of my recipe click here

Blueberry-Bourbon Pork Steaks
4 16 ounce pork steaks
4 tablespoons Cajun seasoning
Barbecue Sauce
1 15 ounce can tomato sauce
½ cup apple cider vinegar
¼ cup bourbon
¼ cup molasses
3 Tablespoon worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon cumin (optional)
½ teaspoon sea salt
½ teaspoon ground black pepper
1 cup Smucker's Blueberry Lemon fruit spread

Barbecue Sauce
Whisk all ingredients together in a medium saucepan.
Allow sauce to a simmer over medium-high heat for 5 minutes, then reduce heat to low and simmer for an additional 20 minutes.
Remove sauce from heat and whisk in the Smucker's blueberry lemon fruit spread.
Refrigerate barbecue sauce until needed. Sauce can be saved for at least a week under refrigeration.
Grilled Pork Steaks
Season one side of each pork steak liberally with 1 tablespoon of your favorite cajun seasoning. Allow pork steaks to rest outside of refrigeration for 20 minutes before grilling.
Grill pork steak for 5 - 7 minutes , then turn over. Brush each steak with a blueberry bourbon barbecue sauce. Give each steak a good coating.
Turn over the pork steak after 5-7 minutes and brush each pork steak with the barbecue sauce, so that both sides have been coated.
Allow steak to cook on the first side for an additional 2-3 minutes letting the barbecue sauce caramelize some.
Serve with your favorite sides and enjoy!
- See more at:

#askchefdennis   #recipeoftheday   #FruitAndHoney   #ad  
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Hey Plussers!  It's that time of year again!  It's time to start baking with Pumpkin, creating some glorious deserts!!

Once again I'm sharing my Legendary Pumpkin Crunch Cake 

Here is a video in case you need more help than just the recipe:

You can also visit my site to get a printable copy of the recipe

Pumpkin Crunch Cake
Crunch Topping
3 Cups (450 g) walnuts, finely chopped
3 Cups (360 g) vanilla wafers (about 75 cookies)
3 Cups (540 g) brown sugar
8 oz (184 g) butter

Pumpkin Crunch Cake
1¼ (250 g) cup sugar
6 oz (168 g) softened butter
1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
2½ ( 300 g) Cups flour
½ Cup (96 g) Greek yogurt
1 Tablespoon (15 ml) pure vanilla
1 Tablespoon (15 g) pumpkin pie spice
2¼ Teaspoons( 12 g) baking powder
¾ Teaspoon (4 g) baking soda
½ Teaspoon (2.5) Salt
4 Large Eggs

Cream Cheese Frosting
16 oz (454 g) cream cheese
8 oz (227 g) mascarpone (or cream cheese)*
8 oz (227 g) softened butter
2 cups (150 g) confectioners sugar
1 Tablespoon (15 ml) pure vanilla

Crunch Topping
Melt Butter
In a food processor, pulse cookies to a fine crumb
Then Pulse walnuts to a fine chop
Add in Brown Sugar and mix well.
Add in Melted Butter and blend together.
Divide mixture into 4 Coated Cake Pans (One very full cup per pan), pressing into bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the sides of the cake.
Set pans aside and begin cake.
Pre heat Oven to 350 degrees.

Pumpkin Cake
In your mixer beat sugar and butter for about 5 minutes until light and fluffy, scraping down the bowl frequently .
Add In Pumpkin and all the rest of the ingredients, except the eggs. Mix just until blended.
Add in the Eggs, one at a time just until blended.
Divide batter equally into your 4 prepared cake pans, smooth it out and make it as even as possible in the pan.
Place remaining crunch mixture in another cake pan or pie dish and allow to bake for the smae amount of time as the cakes.
Bake in a 350 degree oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. If you use 2 racks to bake on in the oven, at the halfway mark rotate the pans .
Allow pans to cool about 10 minutes, then turn them out onto a wire racks and allow to completely cool.
break up the extra crunch mix to very small bits to use to decorate the cake with.
while your cakes are baking prepare a Cream Cheese Frosting.

Cream Cheese Frosting
Whip the cream cheese, mascarpone, and butter till very smooth and creamy
Slowly add in the 10x sugar while mixer is on low setting
Add in Vanilla and mix well. Set aside till needed.

After your cake is completely cooled ( you can even refrigerate for a few hours) begin frosting the layers and putting the cake together.
When you have assembled all the layers with some frosting between them, start to spread the remaining frosting on the sides and top.
When finished frosting, coat sides and top with your extra crunch mixture

You can substitute cream cheese for the Mascarpone, I don't always have it on hand. You may want to increase the butter a bit cutting that amount from the cream cheese. If you have a favorite cream cheese frosting recipe, use that!

feel free to eliminate the extra frosting on the sides of the cake and the additional crunch topping on the sides, the original cake was served simply with only whipped cream between the layers.

If your cake sticks to the bottom of the pan, place it on a burner of your stove for about 15 seconds, the heat will help release the cake from the pan. This process works for all cakes. Just be careful and judge how hot and evenly your stove top heats the pan.
After heating place a plate on top of the pan, and invert quickly. Tap the pan with the heel of a knife to help release the cake.

For a Printable copy of the Recipe by A Culinary Journey With Chef Dennis go here

#pumpkinrecipes   #fallrecipes   #askchefdennis  
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I do love football and hate to spend extra time in the kitchen that takes me away from the game. 

I've been using my slow cooker more these days and came up with a delicious and easy dish for your next tailgating party!

Slow Cooker Korean Inspired Street Tacos with A Korean Slaw and Black Beans and Rice
Click here for a printable copy of the recipe:

3 dozen tortillas (corn or flour)
1 cup Cheese (your favorite)
Sriracha or your favorite hot sauce
lime wedges for garnish
chopped cilantro for garnish
Korean Street Tacos
4 lbs. pork shoulder
1 onion diced
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 limes sliced
1 orange sliced in quarters
Cabbage and Onion Slaw
1 red onion, halved and thinly sliced
2 cups shredded cabbage
1 small carrot shredded
½ cup apple cider vinegar
¼ cup freshly squeezed lime juice
¼ cup sugar
2 teaspoons sea salt
Pinch crushed red pepper flakes
1 tablespoon soy sauce
1 teaspoon chopped cilantro
Black Beans and Rice
1 cup white rice
2 cups chicken stock
15 ounces black beans
1 teaspoon hot sauce
sea salt and pepper to taste

Mix together cumin, chili powder, granulated garlic and smoked paprika and rub mixture onto pork roast.
Place chopped onions, limes and oranges on bottom of slow cooker, add roast and 1 package of Campbell's Korean Sweet Barbecue Sauce. Cook on low heat for 6-7 hours, or until pork is tender
When pork is fully cooked pull apart using two forks.
Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. 
Cabbage and Onion Slaw
Add cabbage, sliced onions, and carrots into a large bowl. Pour enough boiling water over them to fully cover. Leave covered for 10 seconds, then drain completely.
Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 2 minutes.
Taste for sweetness and add more sugar as needed.
Pour vinegar mixture over cabbage-onion mixture.
Add soy sauce and cilantro and mix well.
Allow to stand at room temperature, until fully cooled. Cover and refrigerate for at least 4 hours and up to 2 weeks.
Black Beans and Rice
Cook rice in two cups of chicken stock on stove top, bring to a light boil then turn heat to simmer and allow to finish cooking
Rinse black beans and add them to cooked rice with hot sauce.
Season with sea salt and black pepper to taste.

- See more at:
  #slowcooker   #CampbellsSauces   #askchefdennis   #ad  
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Tuesday at 12 PM ET Live on Blab  
How to make Hollandaise Sauce  with my co-host +Susan Serra 

Click on this link to join in the fun

#blab   #hollandaise   #cookingclass  
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