Please don’t let the bad photo deter you from making this dinner!

I was asked by Sweetbay Supermarket to develop a savory strawberry Heart Healthy Recipe for National Heart Month, and pork and strawberry immediately come to mind.

Let me tell you how amazing this recipe is…Really REALLY amazing! Once you slather the pork chop with the strawberry sauce, it is pure heaven.

I cooked these on 2 Tv Segments.

One on Daytime  (aired on 2/24)and on on Fox 4 Blend in Cape Coral (airs on 2/28) . I will try to get the videos up on my site soon.

Here is the Daytime set.

Here is what a set kitchen looks like from behind the scene

And me and Carley Wegner on set on Fox 4 Morning Blend

I am sooooo sorry for keeping this recipe from you for so long.
It’s almost two years old. I developed the recipe, took the photo and made the video back in 2009 for a little cream cheese contest I entered.
And I forgot about it. SHAME.ON.ME

It’s ok to slap me. I deserve it.

These are so easy and so quick to make. Like seriously easy and quick….watch the video, you will see just how simple they are.

Onto the yum-a-licious recipe.

September 14, 2011

It’s not officially fall yet, so I am still allowed to post a yummy summer dessert. But hurry because berry season is almost out the window.
This dessert is about as healthy as you can get on the Hungry Housewife. Berries and yogurt. There is a nice buttery sweet tart there too, but I mean the berries totally make it a fat free dessert. Work with me here people.

I suppose it is citrus week here on The Hungry Housewife. Did you miss Mondays post? Key Lime Pie Ice-Cream with Chocolate…Ohhh yeah, view it here

I am a sucker for all things LEMON. Lemon chicken, lemon pasta, lemon lotion..I could go on and on.
But nothing screams summertime more than a nice refreshing Lemon Bar or some call the Lemon Squares. They have been one of my favs ever since I was a wee little girl.

I like to think they are healthy because a fruit is after all the first word. Totally a diet dessert. {cough-cough}

CRANBERRY CRUMB CAKE
Tates’s Bake Shop


Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if that is all you have)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients –except walnuts– in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this can be done the night before.)

To make the batter: 

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside.  

In a medium bowl, combine the flour, 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

Need a tissue? I saw you drooling. It’s totally acceptable, as I did the same thing.