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Chef Dennis Littley
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Chef Dennis Littley

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Here's my latest post from the Jersey Shore!  Brigantine Island and the only reason for me to visit Atlantic City
One last post on Ocean City after this post then its back to Florida (via stops on our way home in Virginia and South Carolina)

#jerseyshore   #beaches   #askchefdennis  
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Brigantine! When I was a kid, we used to go there every summer. It's very crowded now. 
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Please join +Mia Voss +Yifat Cohen and myself for another delicious episode of +The Food & Booze Show  coming to you live from Austin, Texas and the +SquareRut Kava Bar 
Join +Mia Voss and +Yifat Cohen as they get their buzz on at +SquareRut Kava Bar in #Austin!  +Chef Dennis Littley already has his own supply so he'll be buzzing remotely. :) 

If you are near the Austin area, stop in and join us! 
6000 S Congress Ave #106, Austin, TX 78745

What is Kava?
Piper methysticum (kava or kava kava) is a plant that is grown in the South Pacific Islands. The root is used to produce a drink with sedative and anti-anxiety properties that fans say is capable of inducing relaxation and mental clarity. For over 3000 years, kava has been used in the islands for medicinal, religious, political, cultural and social purposes.

Fans say kava helps ease anxiety and stress, as well as help to induce a restful sleep. It “takes the edge off” and promotes sociability while helping to focus and concentrate.
This Hangout On Air is hosted by The Food & Booze Show. The live video broadcast will begin soon.
SquareRüt Kava Bar - Austin - #MiaOnTheGo / The Food & Booze Show
Wed, July 22, 5:00 PM
Hangouts On Air - Broadcast for free

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See "You" at 4:00 PM CST "today" +Chef Dennis Littley​
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Ventnor, Margate and Longport  The Other Beach Towns
Nestled between Atlantic City and Ocean City, Ventnor, Margate and Longport are the other beach towns.   Each with their own personalities and miles of beautiful uncrowded beaches.  These towns have always been populated with year round residents making them more of communities with beaches rather than just vacation destinations with beaches.  
There’s history and generations of families that have lived in these towns and know they're so much more than a suburb of Atlantic City. While Ventnor, Margate and Longport aren't exactly tourist destinations, that doesn't mean that they aren't great places to vacation in or at the very least visit to enjoy their tranquil beaches and restaurants.  

It’s where the locals go to beach and the not so local, but nearby county residents can be found.  These beaches have been the best kept secrets since my high school days.

-Read my full post at :
#jerseyshore   #beaches   #askchefdennis  
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I can do with a bit of the sun. 
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Chef Dennis Littley

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Peach Cobbler would be such a delicious treat +In a Southern Kitchen thanks so much for sharing!
Have you picked up fresh peaches from the market? Try homemade Southern style peach cobbler. It's easy and so delicious.
The Best Peach Cobbler #recipes #peachcobbler #southernpeachcobbler
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This looks like..summertime☺! Thank you, Chef Dennis😆!
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I'm excited to be on the panel Green for the Mainstream at +ShiftCon this year with my friends +Jenny Bradford and +Anne Brock.  
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Lisa and I are still on our road trip visiting locations along the southern end of the Jersey Shore, and this week we followed the gull down Ocean Drive to Stone Harbor, NJ.
#jerseyshore   #beach   #askchefdennis  
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Woooow enjoy please 
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I've been loving our road trip and Lisa and I have been spending quite a bit of time walking the boards in OC. If you're planning a trip to Ocean City, New Jersey or would just like to check out the sights, check out my latest post Take a Walk on the Ocean City Boardwalk

#ontheroad   #askchefdennis   #Oceancity   #boardwalk  
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Spent summers in Ocean City as a kid! My grandparents lived there! Great memories. Not been backing decades.
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One of the great joys in life has got to be meatballs.   Wonderfully seasoned balls of meats, pan fried to give them a little bit of crunchiness to the exterior then simmered for hours in tomato sauce to keep them plump, juicy and delightfully delicious.

For almost 20 years now I’ve been making Turkey and Chicken Meatballs and have enjoyed them every bit as much as the traditional mixture of beef, pork and veal.

For a printable copy of my recipe click on this link

Chicken Meatballs
½ cup Italian seasoned breadcrumbs
¼ cup Italian parsley - finely chopped
1 large egg
2 tablespoon milk
1 tablespoon ketchup or tomato paste
½ cup grated Romano, plus more for serving
½ teaspoon granulated garlic
½ teaspoon granulated onion
sea salt and pepper, to taste
1 pound ground chicken
½ cup olive oil for sauteeing

Soak the breadcrumbs in the milk until the breadcrumbs becomes soggy,
Heat the olive oil in a large skillet over medium heat.
While the oil is heating, combine the ground chicken, breadcrumb mixture, parsley, eggs, spices, ketchup and romano cheese in a medium mixing bowl.
Mix the ingredients together just until they are combined. Do not overwork the meat, it will make the meatballs tough.
The mixture will be a little looser than beef meatballs.
Roll meatballs by hand (or use a cookie scoop) and gently place them in the heated oil.
Cook, without disturbing, for about 2 minutes and then flip and cook for an additional two minutes. (they should start to have a little crust on the outside. Roll them around until most of the meatball surface has been cooked.
As they're done transfer the meatballs to a paper towel lined plate and continue cooking in batches until they are all cooked. Save the oil for your marinara sauce if there's not too much, it will add flavor to your sauce.
Place cooked meatballs directly into marinara sauce and let them simmer for about an hour (or longer)
Alternatively you can finish cooking them in the oven, let them cool and freeze them until needed.

See more at:

#recipeoftheday   #meatballs   #askchefdennis  
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Time is Running Out
#‎HR1599‬ must be stopped and ask for support to ‪#‎HR511‬ #StopMonsanto  
A bill is moving quickly through Congress to protect Monsanto's Business model. You can help us defeat this new Monsanto Protection Act.
Please call your U.S. Representative today at (202) 224-3121 to urge them to vote NO on H.R. 1599. You can also click the link below to send an email or find your rep's direct number. Phone calls are critical. Please also post on their Facebook pages, and mention that you are a constituent.

H.R.4432 -Safe and Accurate Food Labeling Act of 2014 became HR 1599 #HR1599 aka #DarkAct  

Also ask to have your Representative to say no to the ‪#‎TPP‬ which will trump all bills passed in Congress.

We must ‪*Stop the Dark Act*
This will video will explain the importance of why we need you to make the call to your Representative.
Rachel Linden, Host
Alexis Baden-Mayer, Political Director @Organic Organic Consumers Association
Joan Levin, Legislative Director, Illinois Right to Know GMO
Diana Reeves, GMO Free USA
Pamm Larry, Founder Label GMOs: California's Grassroots
Jack Olmsted GMO Free News
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Chef Dennis Littley

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Wow +Jocelyn Brubaker your Peach Cinnamon Swirl Bundt Cake looks over the top delicious and it would certainly make me smile!
The hidden pocket of cinnamon sugar and fresh peach chunks in this Peach Cinnamon Swirl Bundt Cake will make everyone smile when they cut into it.

#cake   #bundtcake   #cinnamon   #peaches   #cinnamonsugar  
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لذيذه جدا 
 ·  Translate
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I love the simplicity of pasta dishes, creating a topping in the saute pan and tossing it with perfectly cooked pasta. Just the words Garlic Shrimp start the juices flowing, and trust me this simple and delicious dish did not disappoint!
here is my latest post: Garlic Shrimp and SuperGreens over Pasta click on the link for a printable copy of the recipe

14 shrimp peeled and deveined - 16/20 count
1 pound of your favorite linguine
2-3 cloves garlic finely chopped
2 cups supergreens or baby spinach
8 ounces mushrooms sliced (optional)
2 tablespoons Olive Oil (more if desired)
pinch of crushed red pepper flakes
grated romano cheese to taste
sea salt and black pepper to taste

cook pasta according to instructions on box
as pasta is cooking begin preparing your saute dish by heating a large skillet on high heat
add olive oil to pan along with garlic and shrimp. Turn down heat to medium and stir shrimp around so neither the shrimp or garlic burn.
Remove shrimp and most of the garlic from pan when shrimp are about ¾ of the way cooked (about 2 minutes)
add mushrooms to pan, along with more oil if necessary and saute for 1-2 minutes
add supergreens to pan and stir until they begin to wilt.
add shrimp and garlic back to pan, add in crushed red pepper, sea salt and pepper to taste. Toss mixture and allow shrimp to become fully cooked. Add more olive oil if necessary (or chicken stock)
drain pasta and toss pasta with shrimp and supergreen saute.
Serve immediately with grated romano cheese.
#seafood   #recipeoftheday   #askchefdennis   #healthyeating  
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Very Nice
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It's summertime and the livin is easy and that means enjoying the bounty of fresh produce that summer brings.  I love a good salad and adding in blackened salmon makes is a great way to eat healthy and eat delicious!  
I hope you enjoy my latest post for Blackened Salmon Salad, just click on the link for the full post and recipe -

2 Salmon filets
2 tablespoons cajun seasoning
1 tablespoon olive oil
3 cups salad mix
¼ cup blue cheese
¼ cup toasted or candied pecans
¼ cup blackberries
¼ cup raspberries
2 tomatoes sliced
2 cups cooked green beans
your favorite salad dressing

preheat oven to 350 degrees
to candy pecans add 1 tablespoon sugar to sauce pan adding 2 tablespoons of water. Heat over high heat until sugar is completely dissolved. As the water cooks out add the pecans while the mixture is still very liquid. allow pecans to be completely coated as water cooks out then place the pecans on wax paper, separating and allowing them to cool.
remove skin from salmon and rinse in cold water. remove any pin bones that you find in the filet.
coat one side of the salmon filet with your favorite cajun or blackened seasoning.
heat skillet and add olive oil, place seasoned side down and allow seasoning to blacken as the salmon cooks, 2-3 minutes
turn over the salmon and sear the other side for 1 minute
place salmon on baking sheet with a little water and place in oven for 15 minutes
build your with the salad greens on the bottom, sprinkling bleu cheese, pecans, raspberries and blackberries on top of the greens.
Allow salmon to cool slightly, slice and place on top of the greens. Add green beans and tomatoes to the plate and serve with your favorite salad dressing.
- See more at:

#salmon   #recipesandfood   #salad   #askchefdennis  
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looks fabulous!
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  • G+ Food Bloggers Community
    2009 - 2014
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September 18
Other names
Chef Dennis, Dennis Littley
Chef / Food Blogger / YouTube Host & Producer
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!
  • Let's Talk About it - premiering in September 2015  
  • Around the Kitchen Table:   with co-host Kitchen Designer Susan Serra 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
Executive Chef / Culinary Instructor / Food Blogger
I am a Innovator, Facilitator and a Dreamer.......I make things happen.
  • Good Day Google+
    Host / Producer, 2013 - present
  • 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 - present
  • 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
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Kissimmee - San Antonio - Paris - Rome - Tintagel - Philadelphia
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