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Chef Dennis Littley
Worked at Good Day Google+
Attended G+ Food Bloggers Community
Lives in Orlando
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Chef Dennis Littley

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If you're looking for a delicious and easy dish for your next Homegate / Tailgate Party check out my delicious Three Bean Chili recipe that you can find on my blog today- http://www.askchefdennis.com/three-bean-chili/

Thanks to the folks at Ragu for sponsoring this video.
#RAGUTailgating #Chili #Videorecipe #askchefdennis
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yummy

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Chef Dennis Littley

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If you’ve ever had Coq Au Vin then you understand how I feel about this classic French dish. This rustic provencal stew has a complexity of flavors that brings moans to the table.

So when I was asked to develop a recipe using Better Than Bouillon® and Swiss Diamond® products the idea of Coq Au Vin sprung into my mind.

Click on the link for the recipe http://www.askchefdennis.com/coq-au-vin/
#recipeoftheday #askchefdennis #MakeMealsBetter #delicious
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Hello my friend is someone who has the most amazing Person. lf. You are the
most beautiful thing to do something about it but l'm sure you will have the most
amazing thing ever See🐫🐪🐫🐪
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Chef Dennis Littley

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If you’re looking for a show stopper to serve your guests or family this year look no further than my Stuffed Lobster, Stuffed Shrimp or Stuffed Mushrooms

The great part about these delicious creations is just how easy they are to make, and that’s something to celebrate!

Click on the link for the recipe --> http://www.askchefdennis.com/stuffed-lobster-stuffed-shrim…/

#crab #lobster #askchefdennis #recipeoftheday
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I think you are god of cook 
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Chef Dennis Littley

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You may never have heard of *Gulfport, Florida) or if you had heard of it, you may have no idea where it is. And to some degree, that’s the way the local’s like it.

I was thrilled to stay The Historic Peninsula Inn while I was in Gulfport and loved their restaurant Isabelle's.

Read my post to see more of the sleepy little town and all you can do while in the area.

Click on the link to learn more http://www.askchefdennis.com/visit-gulfport/

#lovefl #florida #askchefdennis #beach
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+Dee T. 
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Chef Dennis Littley

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I'm getting ready for Christmas Eve with the Feast of the Seven Fishes and although my San Francisco Style Cioppino only has five fishes, it's a delicious dish that's perfect for the holidays or any occasion.

Click on the link for the printable copy of my recipe http://www.askchefdennis.com/san-franciscan-cioppino-recipe/

Ingredients
4 tablespoons extra virgin olive oil
1 large fennel bulb thinly sliced (core removed)
1 large sweet onion chopped
3 large shallots chopped
4 cloves large garlic sliced
2 teaspoons sea salt
4 ounces tomato paste
26 ounce can of whole plum tomatoes crushed by hand
2 cups dry white or red wine
2 cups chicken stock
1 dozen small clams scrubbed
1 dozen mussels scrubbed
9 16-20 count shrimp peeled and deveined
9 large sea scallops
3 crabs, dungeness preferred (snow crab, blue claw, or Stone Crab Claws)
1/2 pound of firm fish cut into 3 pieces optional
1 bay leaf
1/4 teaspoon crushed red pepper flakes more if you like it spicy

Instructions
Heat two tablespoons of olive oil in a large sauteuse (deep skillet) over medium heat.
Add the fennel, onion, shallots, and salt and saute until the onion becomes translucent, about 5-7 minutes.
Add the garlic and crushed red pepper and continue to saute for 2 minutes.
Add tomato paste, plum tomatoes and all juices, wine, chicken stock, and bay leaf.
Bring to a light boil, then reduce the heat to simmer and allow to cook for one hour. Stir occasionally
While sauce is simmering in another saute pan add 2 tablespoons olive oil and sear shrimp, scallops (and fish pieces if used) on both sides, but do not cook fully.
Remove seafood from pan and place on plate for use later. If you did use the fish pieces you can add them to the sauce now. (do not add the shrimp or scallops at this time)
In the same pan add a little more oil, clams and mussels. Cover and steam them until they open. (if any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption)
At about the 45 minute mark of the simmering the sauce, add in the crabs, and the mussels and clams with all the pan juices. Continue to simmer.
If you are serving your Choppino over pasta you may begin getting the water ready at this time.
After one hour and your pasta cooking in the last five minutes of cooking, add in the shrimp and scallops.
Taste the sauce and re-season as needed.
Serve over pasta and enjoy with a loaf of crusty bread!

#askchefdennis #recipeoftheday #seafood #Christmas
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I need salade
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Chef Dennis Littley

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LOBSTER STUFFED WITH CRAB IMPERIAL
In the restaurants, I’ve worked in and many that I’ve dined in, Lobster seems to always be King of the Menu, and when you stuff that lobster with lump crab meat you’ve just added to its crowning glory!

If you’re looking for a meal to celebrate a special occasion, for entertaining or just because you can, I urge you to give this dish a try.

Click on the link for a printable copy of the recipe http://www.askchefdennis.com/lobster-stuffed-with-crab-imperial/

#askchefdennis #Lobster #recipeoftheday #seafood
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wow nice one ad sweet presentation
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Chef Dennis Littley

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Watch this short video to see how easy it is for you to make Classical Chicken Marsala in your own home!

#recipeoftheday #chicken #askchefdennis #delicious
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الووووا
 ·  Translate
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Chef Dennis Littley

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With the playoffs in full swing in the National Football League, everyone is looking for a Tailgate Menu to create deliciousness for their home tailgating party. And I’m here to help you with a few of my easy to make stress-free dishes so you can rock the tailgate party and still have a good time with your friends.

Here are 10 of my favorites to help you with your Tailgate Menu.

Click on the link for the recipes http://www.askchefdennis.com/tailgate-menu-planner/ #football #recipeoftheday #askchefdennis #tailgate
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LOL

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Chef Dennis Littley

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If you're looking for a bowl full of deliciousness for your New Years Eve dinner take a look at my Frutti di Mare

Follow the link for the recipe --> http://www.askchefdennis.com/frutti-di-mare/ #askchefdennis #recipeoftheday #seafood #dinner
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looks delicious I like
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Chef Dennis Littley

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My Cranberry Eggnog Bread Pudding with a Bourbon Cream Cheese Frosting is so easy to make and would be the perfect addition to your holiday table.

Click on the link for the recipe http://www.askchefdennis.com/eggnog-bread-pudding/ #recipeoftheday #askchefdennis #dessert #christmas
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Chef Dennis Littley

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WHITE CHEDDAR LOBSTER MAC & CHEESE

When it comes to comfort food, mac and cheese is at the top of my list. Add in a little lobster meat and you've got one ah-mazingly delicious decadent version of your favorite food.

click on the link for a printable version of my recipe
http://www.askchefdennis.com/lobster-mac-cheese-recipe/

Ingredients
4 tablespoons butter
4 tablespoon flour
2 cups milk
1 tsp salt
½ tsp pepper
1 pound lobster meat body and claw
1 lb elbow macaroni or your favorite pasta
16 oz sharp cheddar cheese shredded
½ cup Italian bread crumbs
1/4 tsp nutmeg optional

Instructions
Preheat oven to 350° and grease an 8" x 8" baking dish
Boil the elbow macaroni for 7 minutes or until al dente, drain and set aside
cut the already cooked lobster meat into manageable pieces
heat the milk in a saucepan until hot, but do not allow it to boil.
In a heavy saucepan, melt the butter and then add the flour, whisking until combined
Gradually add the heated milk, whisking constantly until the mixture becomes smooth and creamy. You may need to add additional milk or water if it becomes too thick.
Stir in the salt, pepper, nutmeg and mix well
start a layer of the cooked macaroni in the baking dish and ladle cheese sauce covering it completely.
Add a layer of lobster pieces, and then another layer of macaroni.
add a few pieces of lobster on top(for visual appeal) of the last layer of pasta and then cover with the remaining cheese sauce.
sprinkle the Italian bread crumbs on top of the finished mixture and bake at 350 degrees for 25 minutes.
For the last 5 minutes turn on the broiler to add color to the top.
Remove from oven and serve immediately.

#askchefdennis #recipeoftheday #lobster 
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I love it and I need to make me some 
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Chef Dennis Littley

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Traveling in Florida has become a passion and last week I got to visit my friends on Pine Island and they were kind enough to take me over to *Cabbage Key*​ for a few days of R&R.

Read my blog post to learn more about this ah-mazing resort!
http://www.askchefdennis.com/visit-cabbage-key/ #Florida #askchefdennis #Travel #Gulf 
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Cool
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Chef Dennis's Collections
Story
Tagline
Chef / Food & Travel Blogger / Live Streaming Show Host & Producer / Social Media Consultant
Introduction
My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the Internet.   I'm a Food & Travel Blogger, YouTube Show Host & Producer Traveling and Eating my way around Florida and wherever the road takes me sharing the Fun along the way!
  • Around the Kitchen Table:     featuring easy to make Restaurant Style Dishes and Kitchen Design tips 
  • On the Road with Chef Dennis:  Sharing my experiences as I travel around Florida and other areas.  Interviewing business owners, guests, offering a personal connection with these people and places.
You can also find my previous series:
  • Good Day Google+:   Talk and Variety Show featuring the best and brightest on Google+
  • The Food & Booze Show:   with co-host Mia Voss as we showcase restaurants around the Denver and Orlando areas, as well as specials from around the world.
  • The Bloggers Guide to Using G+ Effectively  
  •  The G+ Food Bloggers Community Education Events
You can also find my First Annual Virtual Blogging Conference on G+ in July of 2013 (11 Sessions) and The Second Annual Virtual Bloggers Conference in June of 2014 (12 sessions) and The Third Annual Virtual Bloggers Conference June 12-14, 2015 (13 sessions)

My 40+ years of experience in the Food Service Industry have taken me on an incredible journey, beginning my career in Fast Food then working my way through Nursing Homes, Fine Dining Restaurants, Executive Dining and finally Private Schools.  

Since my retirement from professional kitchens, I've made my home on Google+ and can honestly say there's no place I'd rather be.   

                        "Google+ puts the Social back into Social Media"

You can also find me at "A Culinary Journey with Chef Dennis"   where I blog about Food, Travel and Google+ and in the  G+ Food Bloggers Community.     

                         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
  • 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
Work
Occupation
Food & Travel Blogger / Live Stream Specialist / Social Media Consultan
Skills
I am a Innovator, Facilitator and a Dreamer.......I make things happen.
Employment
  • Good Day Google+
    Host / Producer, 2013 - 2015
  • Around the Kitchen Table
    Host / Producer, 2014 - present
  • On the Road with Chef Dennis
    co-host / Producer, 2014 - present
  • The Food & Booze Show
    co-host / Producer, 2014 - 2015
  • A Culinary Journey with Chef Dennis
    Food Blogger, Photographer, Writer , Recipe Developer, Community Builder, 2009 - present
    Food and Travel Blog
  • Ask Chef Dennis
    Consultant, 2009 - present
    Live Streaming and Social Media for small business specialist
  • G+ Food Bloggers Community
    Founder, 2012 - present
  • Ask Chef Dennis Productions
    CEO, 2015 - present
    Production company working with brands and small businesses. Specializing in live streaming, videos and social media.
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
Previously
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
Contact Information
Home
Email
On a recent trip to Sanibel I was looking for a moderately priced beachfront motel and ended up choosing the Shalimar Cottages and Motel. It was a great choice! All of the motel rooms have gulf views which is pretty cool and we did have a second floor room which made our view even better. Room Tip: All Motel rooms face the Gulf. A higher floor will give a better view
Public - 3 months ago
reviewed 3 months ago
On a recent trip to Sanibel everyone we knew kept recommending the Bubble Room in Captiva. We were not disappointed! It's like going back in time when you enter this eclectic restaurant that celebrates Christmas every day but Christmas (they're closed). We had a fun time looking around the different rooms and enjoyed a very tasty lunch. The OMG moment was dessert. I honestly wanted to try each cake on the tray but settled for their famous orange cake which was one of the best cakes I've ever had. I have seen people complain because they don't have french fries....really? Trust me that's not why you visit this restaurant. They do offer homemade chips which comes in a size big enough for the table to share. We did visit for lunch instead of dinner, and you can always just come in for dessert, which is probably what we'll do next time we visit. That way I can have two slices of cake....lol The servers are all dressed up as scouts and our server was beyond excellent, very attentive and very friendly service. I always ask my server how to have my meal prepared, in the case of my grouper without hesitation my very pregnant server replied fried of course! We were kindred spirits....lol Put this on your list of must visit restaurants when in the Captiva/Sanibel area.
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Public - 3 months ago
reviewed 3 months ago
This is the second time I've stopped at the over easy cafe, the first was for lunch, this time for breakfast. They provide very good food and good prices and offer attentive service. Finding a good breakfast spot is not as easy as it use to be and I can recommend Over Easy Cafe for breakfast (or lunch) when staying on Sanibel Island.
Public - 3 months ago
reviewed 3 months ago
On a recent trip to Sanibel we stopped by Doc Ford's for a quick dinner. We both ordered Fish sandwiches and were very happy with the quality and preparation of our meal. Doc Fords is a small local chain and is a good option for lunch or dinner and will be consistent in service and food. Prices are a little on the high side but I wouldn't hesitate to eat there again.
Public - 3 months ago
reviewed 3 months ago
64 reviews
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On a recent trip to Sanibel, the Sanibel Bean was recommended by our hotel as a breakfast option. It was terrible. It's a cute shop but there are definitely much better choices on the island. The coffee was okay but the food was where they failed miserably. When I asked the cashier about the sandwiches she pulled a menu out and pointed to it saying there were descriptions there. She wasn't a happy camper. But the worst were the breakfast sandwiches that were made of smallish bagels that looked like Lenders bagels, pre-cooked egg patties and pre-cooked bacon that was reheated on the grill. They tried to make it seem as though they cooked everything there but nothing was further from the truth and the sandwiches were dry and tasteless. The grapes were the best part of the meal. And their sandwich prices are priced on the high side. This could be a really nice breakfast spot if they only tried.
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Public - 3 months ago
reviewed 3 months ago
Best Restaurant on the Island! On a recent trip to Sanibel a friend recommended George & Wendy's and I'm so glad they did! It was the best meal of our trip. I would have actually gone back every night for dinner, but I do like to try different restaurants to compare. Which is how I can say this was the best meal of the trip.
Public - 3 months ago
reviewed 3 months ago
On a recent trip to Sanibel we went to the Island Cow for dinner. The place was packed and we had a short wait for an inside table which was a must with the no seeums out in force during the evening hours. The food is not gourmet, but its good and plentiful and priced very reasonably. It had fun atmosphere with very good service and live music in the dining room. The menu is almost too big, with something for everyone on the menu. All in all a good spot for dinner while staying on the island.
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Public - 3 months ago
reviewed 3 months ago