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Delicious Easy to Make Restaurant Style Dishes


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-

Thanks to the folks at Ragu for sponsoring this video.
#RAGUTailgating #Chili #Videorecipe #askchefdennis
едвин едвин's profile photoanh tran's profile photo
look good

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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
#recipeoftheday #askchefdennis #MakeMealsBetter #delicious
عمار بدر's profile photo
Very nice
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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 -->…/

#crab #lobster #askchefdennis #recipeoftheday
Normattie Chand's profile photoCaitlyn Whitman's profile photo
Looks good.
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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 #recipeoftheday #askchefdennis #dessert #christmas
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Chef Dennis Littley

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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

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

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 
Judi Watkins's profile photoGwen Malapela's profile photo
Mmm!!! Yummy
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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 #football #recipeoftheday #askchefdennis #tailgate
Lamya Pillows's profile photoTyshanna Butler's profile photo
I love it but how do u make tho ❤😂
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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 --> #askchefdennis #recipeoftheday #seafood #dinner
cherlaine oliphant's profile photoCaitlyn Whitman's profile photo
looks delicious I like
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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

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

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
Judi Watkins's profile photoGassou Robert's profile photo
I need salade
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Chef Dennis Littley

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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

#askchefdennis #Lobster #recipeoftheday #seafood
Judi Watkins's profile photouchenna olisa's profile photo
wow nice one ad sweet presentation
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Chef Dennis Littley

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Tangerine Pork Chops with a Tangerine Sauce
I know it’s not easy coming up with creative new dishes for your families dinner table, and that’s why I keep cooking up deliciousness to share with my friends.

Pork is still one of the most economical cuts of meat out there, and a little marinating goes a long way to help the flavor and add a little flare to a weeknight meal.

4 boneless pork chops
6 tablespoons tangerine juice
3 tablespoons low sodium soy sauce
6 tablespoons brown sugar
2 teaspoon sea salt
1 teaspoon five spice powder
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon crushed red pepper
1 large egg - lightly whipped
6 tablespoons corn starch
oil as needed for frying

remaining half of sauce
1 cup sliced shitake mushrooms optional
1 tablespoon sesame oil
1 teaspoon corn starch

Mix together tangerine juice, soy sauce, brown sugar, five spice and salt. Divide the sauce into two parts.
Add half of the minced ginger, garlic and egg to one portion of the marinade mix to use with the pork chops.
Add pork to zip lock bag and pour in prepared marinade. Marinate overnight for best results, but at least for one hour. Massaging back every now and then, to work the marinade into the meat.
Just before frying, pour cornstarch on top of pork and stir into marinade, mixing as well as possible.
Heat enough oil in a large skillet to cover the bottom of the pan. Place the pork chops in pan when the oil begins to shimmer.
Cook pork chops over med-high heat until cooked through. 2-3 minutes per side.
let remaining marinade mix come to room temperature before cooking the pork chops
in a saute pan add 1 tsp sesame oil remaining minced ginger, garlic and shitake mushrooms. saute for 2 minutes
mix 1 teaspoon cornstarch into the remaining marinade, adding the mixture to the pan with the ginger and garlic. Allow to lightly boil thickening the sauce. If sauce is too thick add water or additional tangerine juice.
Garnish with scallions and tangerine wedges. Serve with Jasmine Rice, steamed broccoli and enjoy

Click on this link for a printable recipe--> #recipeoftheday #asian #pork #askchefdennis #ad
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