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Chef Dennis Littley
Works at A Culinary Journey with Chef Dennis
Attends Good Day Google+
Lives in Orlando Area
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Chef Dennis Littley

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This is definitely a Great Truth to live by!
thanks for sharing +Leah Segedie 
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John K
 
You have disease?
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Chef Dennis Littley

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Okay +Stephanie Brubaker you really got my attention with your Fudgy Lemon Brownie
Thanks so much for sharing them with us!
 
Fudgy Lemon Brownies - the most delicious cross between a brownie and a lemon bar. So great for spring! http://backforsecondsblog.com/2014/04/fudgy-lemon-brownies/ #easter #dessert #lemon
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love this !!!!!
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Chef Dennis Littley

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Congratulations to +Leah Segedie for not only being on this list of The Top 10 Women Changing School Nutrition in 2014  but she did it without being married to the President!
Way to go Leah, Keep up the Great Work your doing!
 
I'm patting myself on the back for being included on this list. The past 7-8 years in social media have been amazing. Thank you everyone!

#mamavation #shiftcon #labelgmos #nutrition #children #organic 
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you forgot sarah palin, she is changing it for the worst
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Now this is a Grilled Cheese Sandwich that has my name all over it +Matt Robinson your Pesto and Roasted Red pepper Grilled Cheese has certainly gotten my juices flowing!
 
Pesto & Red Pepper Grilled Cheese and the secret to making the perfect grilled cheese of any kind

http://bit.ly/P578cz

#grilledcheese #cheese #recipe #easymeal #pesto #sandwich
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This looks soooo good! Yum!
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Please join us for our next installment of Around the Kitchen Table as +Susan Serra and I  bring you recipes and ideas to make your Kitchen Table a happier place!
This week I will be making my version of an Italian Classic Beef Braciole  and our special guest will be +Coryanne Ettiene !

So stop by and cook along with me, or just save this show for later, but remember to Say Yes you will be attending to let us know you're enjoying the show and want to keep seeing them!

Beef Braciole
Ingredients
1 1/2 lbs of eye round trimmed, sirloin steak or filet - your choice
8 oz Ricotta Cheese
1/2 c Grated Romano Cheese
1 Large Egg
4 oz of baby spinach
1/4 cup roasted red peppers (optional)
season to taste:
granulated garlic
granulated onion
black pepper
egg wash (beaten egg and milk)
flour (1 cup with salt and pepper)
Seasoned bread crumbs (2 cups)

Sauce
10 oz sliced mushrooms
1/2 cup Sambuca
1/2 cup grated Romano cheese
3 cups marinara sauce
re-season to tastes
1 tbsp chopped Italian parsley
Instructions
Add ricotta cheese , baby spinach, roasted pepper, egg, and Romano cheese to a bowl, mixing well then season with salt and pepper to taste. (place the mixture in the refrigerator while you prepare your meat)

First you want to trim any excess fat, grizzle from what ever cut of meat you decided to use for the braciole.
Slice the meat, against the grain, just like you would cut it if it was a roast.
You are going to pound out these slices, and while there isn't any rule for the size, its always nice for them to be consistent. The slice shouldn't be much more than a 1/4 of an inch. (of course if your market carries thinly sliced pounded Braciole meat, by all means skip this step!!)
For this recipe, we are going to make 2 braciole’s for each of our guests and lets plan on serving 4. So we want about a 1 1/2 pounds of trimmed meat.
Now that your meat is sliced, you need to use a meat hammer and pound it thin, this will also help tenderize the meat, your meat hammer should have a ridged side that helps with the tenderizing. As you pound the steaks, don't just pound straight down. You need to hold the piece and almost push it outwards as you hit the meat trying to stretch it as you pound. Once all your pieces are pounded you can begin to stuff them with the ricotta mixture.
While stuffing the steak, don't be afraid to fill them nicely, but not so much that they cannot be rolled properly, as you tuck in the meat you want to try and close the ends in. If they don't close all the way, its not the end of the world, some of the cheese mixture will ooze out during baking Once they are all formed we need to getting our breading station ready.
A typical breading station consists of three stops one - flour seasoned with salt and pepper,  two- egg wash ( beaten egg with milk), and 3-seasoned bread crumbs (your own or store bought).
First dredge the steak in the seasoned flour (this is a good time to help reshape the braciole, the flour will help you close it up a little more), then in the egg wash, and then in the seasoned bread crumbs. Repeat the process until all the braciole are breaded.
At this time you want to get your oven ready, preheat it to 350 degrees. Now get out a saute pan, let it get hot, add some olive oil to the pan and add your braciole. Don't be in a hurry to turn them over, you want a nice crust on the braciole and good colour. Turn your braciole over and allow the other side to brown, repeat the process to the sides if you can. (Stacking them along side of each other when you do the sides will help keep them upright).
Place all your finished braciole’s in your baking dish and place in the preheated oven for about 20 minutes.
While the braciole is in the oven, we will begin our sauce.
Sauce Instructions
  In a saute pan add your sliced mushrooms, with a little olive oil, browning on both sides until partly done
Add the Sambuca and allow alcohol to burn off.
Add the  marinara, a nice handful of grated Romano cheese and re-season with garlic, onion and black pepper.
Allow this sauce to simmer briefly, then turn off heat until the braciole are ready to be served (if the sauce has thickened up to much you can add just a little water)

Dress your serving dish with some of the sauce, then place the braciole on the dish and top with the remaining sauce and sprinkle with chopped parsley.
Serve with your favorite side dish either pasta or risotto and enjoy!
  
#aroundthekitchentable   #cookingshow   #kitchentips  
This Hangout On Air is hosted by Chef Dennis Littley. The live video broadcast will begin soon.
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Around the Kitchen Table - How to make Beef Braciole
Mon, April 21, 3:00 PM
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We are going to have FUN on this show and I can hardly wait! We're focusing on entertaining - the cooking, the prep, the stress, pitfalls, the fun and the high you ultimately feel when everyone is enjoying themselves! Sounds like the ingredients for a dramatic show! ;) #illbringthewine  
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If  you're going to be in the Orlando Area next weekend April 25-27 theres going to be an event that speaks to us all on a personal level....

The  *2014 Great American Pie Festival* will be held at Celebrations  on Saturday and Sunday where you'll be able to partake in "all the pie you care to eat" at the Never Ending Pie Buffet that will be set up complete with Ice Cream from +Publix and +Duncan Hines® Comstock/Wilderness toppings!

Not to mention that my friend Susan Reid from +King Arthur Flour will be there demonstrating how to make a great pie crust!

But thats not all!  *Hollywood Food Stylist Susan Spungen*  will be sharing her food styling secrets,  and Francine Bryson, runner up on CBS' America's Baking Competition will be there as well!

The +American Pie Council has gone all out on this event and It's going to be an amazing couple of days so if you do stop by make sure to say hello!
And if you can't find me take a look in The Never Ending Pie Buffet
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+Melissa Sperka,+Chef Dennis Littley, I'm in Tampa. Let's plan a meetup in October! 
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Here's a cookie that has two flavors I love together but would have never thought of in a cookie!
Thanks for sharing your Peanut Butter Banana Cookies with us today!
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Badass Billy says Yummo!
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OMG your killing me +Damn Delicious !  Your Brown Butter Chocolate Chip Skillet Cookie with the Ice Cream , Caramel and Chocolate Sauce looks heaven sent...sigh
 
Brown Butter Chocolate Chip Cookie Skillet (“Pizookie”) - No need to go to BJ's anymore for your pizookie cravings!

http://damndelicious.net/2013/05/19/brown-butter-chocolate-chip-cookie-skillet-pizookie/
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I think I just gained 5 pounds looking at this!
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Don't forget to add Good Day Google+ to your todo list for Friday, because we're going to #rockthegplushouse  with this weeks guest list!
Stop by and say hello to my guests +Scott Scowcroft +Lonni Lattie +Wayne Meador and +Kristin Drysdale its going to be an epic #VHIRL!

Friday April 18th at 1 PM EST
#gooddaygoogleplus  
 
Join me this week for a stellar cast of plussers from different walks of life as we discuss how we can improve our lives in this crazy world we live in, Google + and anything else that happens to come up in conversation.

This weeks guests are-

+Scott Scowcroft Social Media Specialist, Video and HOA Recording Specialist, Reviving, Re-packaging and Re-purposing great content with an emphasis on video and HOAs.

+Wayne Meador  Visionary and Entrepreneur, creator of AWorld4ChangeTV, on a mission to make a difference and change the world around him, gardening, aquaponics, and hydroponics Specialist.

+Lonni Lattie Nutrition + Fitness Coaching, Public Speaking, Custom Worksite Wellness Programs working with businesses to develop a culture that supports total health by improving productivity  and morale.

+Kristin Drysdale Exploratory Specialist and Social Rights advocate, skilled in diplomacy, pragmatics, and research. Passionate about domestic violence survivors, Google, and Global citizenship.

Google+ Good Day is the perfect way to wind down your work week with some great conversation in a relaxing atmosphere where you'll eat away with new friends and quite a bit of information. You will not find any controversy just some of your favorite plussers interacting and engaging the real people. 

Bring your lunch or bring a friend just do not miss the best weekly HOA on Google+! Sit back, relax and enjoy the show, TGIF! 

Saturday, April 18th at 10am PST | 11am MST | 12pm CST | 1pm EST
Check your time zone here -> http://goo.gl/sa8CdP   

Watch our show here on the event page where you can leave your comments and ask your questions during The shows broadcast live. 

But if you can not watch it live you do not worry can always watch the replay on my YouTube Channel: http://goo.gl/3iukbR

#GoodDayGooglePlus   #rockthegplushouse       #askchefdennis
This Hangout On Air is hosted by Chef Dennis Littley. The live video broadcast will begin soon.
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Good Day Google+ - Improving Life in Our Crazy World
Yesterday, April 18, 1:00 PM
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People
Work
Occupation
Executive Chef / Culinary Instructor / Food Blogger
Skills
I am a Innovator and a Facilitator....I make things happen.
Employment
  • A Culinary Journey with Chef Dennis
    Food Blogger, Photographer, Writer , Recipe Developer, Community Builder, 2009 - present
  • Ask Chef Dennis
    Consultant, 2009 - present
    1. Menu Design and Recipe Development for your home or business. 2. Social Media Specialist- Training and Implementation of all Social Media Platforms for your business. 3. Developing Communities and Moderating for your business.
  • G+ Food Bloggers Community
    Founder, 2012 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Orlando Area
Previously
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
Contact Information
Home
Email
Story
Tagline
Chef / Food Blogger / HOA Host
Introduction
My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogsphere,  I am an Executive Chef, Culinary Instructor, Recipe Developer and most recently an Award Winning Food Blogger and Photographer.  

After 25 years of white table cloth restaurants and Executive Dining, I  moved into School Foodservice and rather than adapt to cooking school food, I taught the students the joys of real food, and it seems to have been the right decision. The graduating class of 2010 at Mount Saint Joseph Academy in Flourtown, Pa, voted food as their #1 memory of four years in High School!  I am now enjoying semi retirement in Florida.

I began blogging in 2009 as a resource for my culinary students, and soon found myself with followers around the world, at which time I began posting "real food recipes for real people"

In 2011 I was awarded "Most Valuable Foodie" by the food blogging community at Foodbuzz, for the work I have done in the community.  My Ask Chef Dennis Series covers a range of topics that every food blogger should know, and the In My Restaurant Kitchen Series teaches you how to make restaurant style dishes in your own home.

You can find me at my blog, "A Culinary Journey with Chef Dennis"   and in My Community:  G+ Food Bloggers Community     (The only community on G+ just for Food Bloggers)

Life is good when you're able to do what you love!


Bragging rights
Winner of the 2011 *Most Valuable Foodie* From Foodbuzz *Founder of the G+ Food Blogging Community*
Education
  • Good Day Google+
    present
  • G+ Food Bloggers Community
    2009 - 2014
Basic Information
Gender
Male
Looking for
Friends, Networking
Birthday
September 18
Relationship
Married
Other names
Chef Dennis, Dennis Littley
Very disappointing meal, mussel clam app was an excellent idea but broth was salty. Entree came out barely warm. Manager did come out before the check to apologize and took the entree off the check, but I would have rather had a hot dinner when I ordered it, not after my wife had finished her meal.
Public - 2 months ago
reviewed 2 months ago
really good food and lots of it! you wont be disappointed or leave hungry!
Public - 2 months ago
reviewed 2 months ago
I loved the selection and what I had was beyond delicious. Some sides could have been better but the main course more than made up for it. Very friendly helpful customers made for a excellent dining experience.
Public - 2 months ago
reviewed 2 months ago
Never got a chance to eat because the staff lost our order. After a 30 minute wait for our takeout order they hadn't even started our order so we got a refund and left The worst part is that no one even cared that we weren't happy including the person that took my order. They just let us leave.
Public - 2 months ago
reviewed 2 months ago
38 reviews
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beautiful settings, over the top staff and excellent ribs! Fish could have had more flavor, but the sides were delicious and it is a Rib place afterall. Margaritas were amazing!
Public - 2 months ago
reviewed 2 months ago
Excellent food offerings with great flavors. Knowledgeable friendly staff and of course amazing coffee!
Public - 2 months ago
reviewed 2 months ago
Good Food , nice atmosphere and very friendly staff. Food is just a little short of the mark but still good and a good value.
Public - 2 months ago
reviewed 2 months ago