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Crab Cakes with Lemon Herb Aioli

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We love crab cakes with lemon herb aioli! Okay, so we told you to buy extra crab legs so you would have plenty of leftovers…hopefully you did…and this is why!!  Right here.  These perfectly delicate homemade crab cakes are absolutely everything.  They are so light and fresh and pair beautifully with the lemon herb aioli.  Whenever we are making crab legs, we purposely buy extra so we can make crab cakes!  Trust us when we say, you are going to love these!

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Just combine the ingredients in a bowl but be sure not to over mix as that can make them tough or dense in texture.  You want them to stay nice and airy and light.  Form into a patty, coat with the panko bread crumbs and lightly fry them in a sauté pan until nice and golden brown.

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These cakes make a perfect appetizer for your next party or can be served as a light lunch.  Enjoy with nice glass of pinot gris and you have yourself a fantastic lunch!  Yum!

Check out our delicious salmon cake recipe too!

http://www.goodthymekitchen.com/salmon-cakes-with-lemon-herb-dipping-sauce/

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4.3 from 3 reviews
Crab Cakes with Lemon Herb Aioli
 
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Serves: Makes approx 8 crab cakes
Ingredients
  • 1 lb lump crabmeat (dungeness or king)
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • ¼ C dijon mustard
  • juice and zest of 1 medium lemon
  • 1 large egg
  • 1 tsp old bay seasoning
  • 2 Tbsp chopped flat leaf parsley
  • 1 Tbsp finely chopped chives
  • 1 C panko breadcrumbs
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground pepper
  • 2-3 Tbsp good quality olive oil
For the Lemon Herb Aioli:
  • ½ C 0% greek yogurt
  • 1 clove garlic, minced
  • 1 Tbsp finely chopped chives
  • 2 Tbsp chopped flat leaf parsley
  • juice and zest of 1 medium lemon
  • ¼ tsp kosher salt
Instructions
  1. In a medium bowl add lump crabmeat. In a separate bowl add greek yogurt, dijon, garlic, lemon zest and juice, old bay seasoning, parsley, chives, ½ C panko, and S&P. Mix until thoroughly incorporated. Add in crabmeat and fold together until mixed.
  2. Form crab mixture into even size patties. Spread remaining panko on a plate. Evenly coat each side of crab cakes with panko.
  3. Heat a large skillet over medium high heat, add olive oil. When olive oil is heated add crab cakes. Flip crab cakes after 4-5 minutes, flipping when golden brown.
  4. Remove from grill pan and serve alongside lemon herb aioli.
For the Lemon Herb Aioli:
  1. While crab cakes are cooking add all aioli ingredients together in a bowl and mix until incorporated.

No-Bake Chocolate Coconut Date Bars

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No-bake chocolate coconut date bars. Trust us when we tell you that you can have a healthy candy bar!!  Seriously, these little gems are like nothing you have ever tasted before.  They are so rich and decadent and yet, they are made with clean, wholesome ingredients!!  Once again, a total WIN!  We love using dates as a natural sugar.  They are so versatile and offer the perfect amount of sweetness…actually, a lot of sweetness but we are not complaining.  Do you remember those little candy bars called an Almond Joy?  Well, these no bake chocolate coconut date bars are a take on those little candy bars but without all the freaky ingredients!  And, how awesome is a dessert that you don’t have to bake either?  You just mix the ingredients in a food processor, press it into a baking dish, melt some chocolate to smear on top and pop them in the fridge until they firm up and you are ready to cut them into squares.

So few ingredients and yet so amazingly delicious!!  Eating these right now! Buh bye!

 

 

 

Chocolate Coconut Date Bars
 
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Serves: 24 squares
Ingredients
  • ⅔ C raw, unsalted almonds
  • ½ C flaked unsweetened coconut
  • 25 medjool dates - pitted
  • 2 Tbsp cacao powder
  • 1 Tbsp coconut oil
  • ⅛ tsp salt
  • ½ C semi sweet chocolate chips
Instructions
  1. Place almonds in a food processor and pulse until finely ground. Add dates and process until finely ground and combined. Add coconut, cacao powder, coconut oil and salt and process until combined (texture will be sticky).
  2. Line an 8x8 baking dish with parchment paper. Press date mixture into pan. Melt chocolate chips in microwave safe bowl then spread chocolate over top of date mixture.
  3. Place pan in refrigerator for at least 1 hour. When ready to serve, remove date mixture from pan, place on cutting board and cut into small squares. Store in airtight container in fridge.

Coconut Cookie Dough Bites

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Coconut Cookie Dough Bites on TV! Lights, Camera, Action! What a fun day shooting a segment for Your Life A to Z on Channel 3TV.  We had the best time with the Channel 3 A to Z team and loved every minute of it!

Courtney representing GTK!

We had the opportunity to demonstrate how to make these delicious coconut cookie dough bites and we are not gonna lie, they are seriously the bomb! Might be why we chose to debut them on TV!  Ha! Patting our own backs but really no shame here.  They are so easy to make and have the added bonus of being healthy and not overly indulgent!  They are made with real, wholesome ingredients and are the perfect snack for a busy lifestyle. We also might have a little obsession with the Nutiva coconut manna…we use it in a lot of our recipes.

This creamy decadence is sweet but not too sweet, yum!  If you have 5 minutes and a food processor, you can make these awesome little bites of happiness! Blend, roll into bite sized pieces and voila!  Store in the fridge for an easy grab and go.

Check out some of our other recipes like this!

http://www.goodthymekitchen.com/pumpkin-dark-chocolate-balls/

http://www.goodthymekitchen.com/almond-roca-balls/

White Chocolate Carrot Cake Balls

 

Coconut Cookie Dough Balls
 
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Serves: 12
Ingredients
  • 1 C oats
  • 10 medoolji dates pitted
  • ⅓ C coconut manna - (can purchase at Sprouts, Whole Foods or Amazon)
  • 1 tsp vanilla
  • 1 Tbsp maple syrup
  • ½ tsp kosher salt
  • if desired 2 Tbsp mini chocolate chips, chia seeds, raisins, white chocolate chips, etc
Instructions
  1. In a food processor add the oats and pulse 5X. Add dates and pulse until mixed. Add coconut manna, vanilla, maple syrup, pulse until mixed. Add salt to taste and mix with one last pulse.
  2. Remove contents into a medium sized bowl. Add any other desired ingredients (chocolate chips, chia, etc) and mix. Roll into golf ball size balls, repeat until mixture is gone. Place in tupperware container and store in refridgerator. Good for up to 1 week, although they never last that long!!
  3. Good Thyme Tip ? - If dates are looking a little dry, soak them in hot water for 10 minutes to plump them back up before using in your favorite recipe.

King Crab Legs Brushed with Lemon Vermouth Butter

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King crab legs brushed with lemon vermouth butter, are you kidding me? You are looking at our Christmas tradition right here, and I can hardly wait because it’s almost time to have this feast once again.  King crab legs are a huge treat and our entire family thoroughly enjoys every last bite when it comes time to eat them.  We used to boil the crab legs to warm them and then serve them up with garlic butter, but everything changed when my neighbor told us to cut a strip down the center of each leg, throw them on the BBQ and baste them with vermouth, butter and fresh lemon juice.  Major game changer!!!

The crab is already pre-cooked when you purchase it from the store so you are really just warming it through to serve, so it only takes a few minutes on the grill.  The tricky part is getting a very sharp pair of kitchen scissors and cutting about a 1/4 inch strip out of the shell on the back side of the crab leg.  If you look at this picture closely you  can see the strips that are cut.  By cutting this strip it allows for the vermouth/butter/lemon to really soak into the crab meat so there is no need to serve any additional butter or sauces when it comes time to serve the crab. Another huge bonus with the strip cut out is it makes accessing the meat so much easier, you really don’t need crab crackers when you prepare the crab this way.

You will never make crab the same way again, BBQ and baste all the way baby!! Stay tuned…if you happen to have leftovers we will be posting the BEST crab cakes that will make you want to have some crab for leftovers every time. You should really just plan on buying a little extra crab so you can have the crab cakes in your life, you don’t want to miss out!

crabinshell

King Crab Legs Brushed with Lemon Vermouth Butter
 
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Serves: Approx 7+
Ingredients
  • 6-7 King Crab Legs
  • 1 stick unsalted butter, melted
  • ¼ C vermouth
  • ¼ C freshly squeezed lemon juice
Instructions
  1. Using sharp kitchen scissors ¼ inch strip down the back of each crab leg.
  2. Heat bbq to high. Place crab legs directly on grill with the cut side facing up. Brush butter mixture over thr crab legs, repeating throughout the 5 minutes the crab is on the grill. Remove crab when heated through.
  3. Serve with fresh lemon wedges.

Lemon Basil Zoodle Salad

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It’s zoodle time again! We just cannot get enough of these!  Not only are they fun to make, they are just so versatile and pair well with a variety of ingredients. (Note- If you’re not familiar with a spiralizer look up Spiralizer How-To under the video tab of our website)  We like to break out the spiralizer and curl up a bunch of zucchini to have on hand for a few days.  They actually keep very well in an airtight container.  How great is it to have something like this ready to go?  It’s really true that you will make better food decisions if you do a little preparation.  For this salad, we simply used zoodles in place of lettuce.  It’s a salad that we make all the time its  unbelievably good and easy.  The lemon basil dressing is bursting with flavor and a very critical part to this recipe!

spiralizer

Sauté spiralized zoodles in a teaspoon of olive oil until they begin to break down, about 5 minutes.  While the zoodles are cooking chop cherry tomatoes, avocado, basil and feta. Add all ingredients to a medium bowl with cooked noodles.  top with pine nuts, drizzle with the lemon basil dressing and season with S&P. Tada, done!!! Healthy and delish meal done and ready to eat in 15 minutes!

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Lemon Basil Zoodle Salad
 
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Serves: 4
Ingredients
Zoodle Salad Ingredients:
  • 2 large zuchinnis, spiralized
  • 1 tsp good quality olive oil
  • 1 C cherry tomatoes, halved
  • 1 avocado cut into ½ inch chunks
  • 3 oz feta cheese, crumbled
  • ¼ C loosely packed fresh basil, cut into strips
  • 2 Tbsp toasted pine nuts
  • S & P to taste
Lemon Basil Vinaigrette Ingredients
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Heat oil in large sautee pan over medium heat. Add fresh zuchinni noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts.
For the vinaigrette, add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste.
  1. Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste.

Quinoa & Kale Stuffed Acorn Squash

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The inspiration for this dish came from one of the best vegetarian meals I’ve ever had. It was at Proof restaurant in Scottsdale where they serve a quinoa and kale stuffed acorn squash that is to die for.  Of course I couldn’t stop thinking about it so I had to recreate our own GTK version.  It’s simple to make, super healthy and it won’t leave you hungry.

Cut acorn squash in half and remove the inner seeds.   Place a small pat of butter and sprinkle with salt and roast for about 35 minutes.

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While the squash is cooking sautee up some chopped kale and prepare quinoa.  Remove squash from oven and allow it to cool.   Now comes the tricky part…spoon out the cooked squash leaving the skin of the squash in tact.  You are going to stuff the kale, squash and quinoa mixture back into the shell so try not to tear the shell.  Mix squash, quinoa, kale and fontina cheese…because everything is better with cheese!! Season with S&P and and stuff the mixture back into the squash skin.  Top with marinara sauce and additional cheese…say it with me, “because everything is better with cheese!” Pop it back in the oven and cook for about 15 minutes until the cheese begins to bubble.

acorn2

We teamed up with Whole Foods to pair this amazing dish with an equally amazing wine.  The Director’s Cut Technicolor by Francis Coppola is a robust, big red.  This full-bodied wine is the perfect compliment to our quinoa and kale stuffed acorn squash.  Pick up a bottle at your nearest Whole Foods along with all of the ingredients to make this dinner!

acorn1

Stephanie Heymann Photography

Quinoa & Kale Stuffed Acorn Squash
 
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Serves: 4
Ingredients
  • 2 acorn squash
  • 4 small pats of butter
  • kosher salt
  • 2 C packed flat leaf kale, chopped
  • 1 tsp olive oil
  • 1 C cooked quinoa
  • ½ C grated fontina cheese + ¼ C for topping
  • 1 C marinara sauce + more for topping (We like White Linen by Victoria marinara sauce)
Instructions
  1. Heat oven to 425 degrees. Slice acorn squash in half from stem to base. Discard inner seeds and stringy pulp. Salt inside of acorn squash and put a pat of butter in each squash. Line roasting pan with parchment paper, line squash flesh side up on roasting pan. Roast for 35 minutes or until the flesh easily pulls off the squash with a fork. Set asode to cool. Turn oven down to 375 degrees
  2. Heat olive oil in large skillet over medium heat. Add chopped kale and sautee for 3 minutes until kale is somewhat wilted. In a mixing bowl add kale, quinoa and ½ C grated fontina cheese. With a spoon scoop out inner flesh of acorn squash (be careful not to tear the skin of the squash) and add squash to the bowl. Use the back of a fork or even a knife and fork to break up the squash. Mix all ingredients together and season with S&P to taste.
  3. Fill the shells of the squash (skin) with the acorn squash filling. Top with equal parts marinara sauce and the remaining fontina cheese. Place the squash back on the same parchment lined roasting pan and return to the oven. Cook approximately 15 minutes until cheese is melted and begins to bubble.
Good Thyme Tip - This dish can be made up to 1 day ahead of time. If placing in the oven from the refrigerator, remove from refrigerator and bring to room temperature. Cook at 375 degrees for approximately 25 minutes.

Maple Cinnamon Roasted Pear Salad with Creamy Balsamic Vinaigrette

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I know we say this every time we post a new salad recipe but this might be our blue ribbon salad right here.  It’s Bosc pear season and that basically mean that the time has come to roast pears because everything is better roasted. Once the pears are roasted it’s a whole new world…eat them plain, serve them with some vanilla bean ice cream….YUM, or top one on your next salad.

Roasting pears is about as simple as it gets.  Use a vegetable peeler to peel the pears, cut them in half and use a melon scooper to remove the core.  Heat brown sugar, maple syrup, coconut oil, vanilla and cinnamon in a saucepan until dissolved and pour over the pears.  Roast for 30 minutes, crank up the heat and broil for the last 1-2 minutes.  Your pears should look just like this.

pearcooked

Allow the pears to cool before serving over greens, otherwise the salad will wilt. We think arugula is the perfect green to pair with the pears (see what I did there??…pair with the pears! haha). The arugula has a peppery flavor which is the perfect  contrast to the sweetness of the pear.  Add some gorgonzola or blue cheese, toasted walnuts and dried cherries and you are almost all set.  Drizzle with our creamy balsamic vinaigrette and you’re in business.

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This is a great make-ahead salad because you can roast the pears and make the salad dressing in advanced.  It should take you less than 5 minutes to assemble the salad and have it on the table.  Once you’ve roasted these pears you will never look at Bosc pears the same way again!

pearplated1

 

Maple Cinnamon Roasted Pear Salad with Creamy Balsamic Vinaigrette
 
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Serves: Pears serve 8 /salad serves 1
Ingredients
For the Maple Cinnamon Roasted Pears:
  • 4 Bosc pears
  • ½ lemon
  • 1 Tbsp coconut oil
  • ½ C pure maple syrup
  • 2 Tbsp brown sugar
  • ½ tsp vanilla
  • ¼ tsp cinnamon
  • small pinch kosher salt
For the Creamy Balsamic Vinaigrette:
  • 1 clove garlic, chopped
  • 2 Tbsp 0% greek yogurt
  • 1 Tbsp pure maple syrup
  • 1 Tbsp dijon mustard
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp good quality olive oil
  • 2 C arugula
  • ¼ C toasted walnuts
  • 2 Tbsp blue cheese or gorgonzola
  • 2 Tbsp dried cherries or cranberries
Instructions
For the Maple Cinnamon Roasted Pears:
  1. Preheat oven to 375 degrees. Peel the pears with a vegetable peeler and cut in half lengthwise. Use a melon scooper to scoop out the core. Rub all sides of the pear with the half lemon and place in a large casserole dish cored side up.
  2. In a small saucepan over medium heat melt coconut oil, maple syrup, brown sugar, vanilla, cinnamon and salt. Heat until melted and sugar is dissolved - about 3 minutes.
  3. Spoon the syrup over the pears and bake 30 minutes. Turn the oven to broil for the last 1-2 minutes, careful not to burn.
  4. Remove from oven and allow to cool.
  5. While the pears are roasting assemble the salad dressing.
For the Creamy Balsamic Vinaigrette:
  1. Using a food processor, blender, or immersion blender - add all ingredients except olive oil and process until smooth, slowly drizzle in the olive oil and continue to process until incorporated. This makes ½ C dressing, use desired amount for the salad and store the remainong dressing in an airtight container in the refrigerator.
  2. Assemble the salad with the pear on top of a bed of arugula sprinkled with the walnuts, blue cheese and dried cherries and drizzled with the creamy balsamic vinaigrette.

Roasted Poblano Peppers Stuffed with Chicken

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If you have never roasted a poblano pepper before, you have got to try it!  “What is a a poblano pepper?” you ask.  The poblano is a mild chili pepper originating in the state of Puebla, Mexico.  Poblanos tend to have a mild flavor and are delicious when stuffed with a variety of ingredients.  For dinner tonight, I decided to use onion, chicken, leftover corn, fresh tomatoes and cilantro.  Now, in the past, I would have combined all of this with rice but with all the cauliflower rice rage going on these days, I used that instead.  WOW!!  Absolutely delicious!  The beauty of cauliflower rice is that it seriously tastes so much like rice that it’s just a no brainer…bye bye carbs!  I just happen to love the mellow chili flavor of the poblano pepper.  Top these guys off with a little shredded cheese, cilantro, fresh avocado and maybe a little dollop of sour cream or Greek yogurt.  Yum!  Don’t be afraid…go for it!

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The skin gets nice and bubbly when you roast these guys!  Let them get a little blackened and then leave them in a paper or plastic bag for 5 minutes to steam.  Now, just get your hands in there and start peeling the skin off!  It’s so fun!  But be careful with the peppers because they can be fragile.  Cut a slit down the center so you can get the seeds out.

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How delicious does this chicken mixture look?  It’s seriously so good!  I cannot wait to make these again!

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Roasted Poblano Peppers Stuffed with Chicken
 
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Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts (diced into small bite sized pieces)
  • 4 poblano peppers
  • ½ cup diced tomatoes
  • ½ fresh corn
  • ⅓ cup diced yellow onion
  • 1 clove garlic - minced
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon cilantro - chopped (plus more for garnish)
  • ½ cup shredded cheese (we used montery jack and cheddar mixture)
  • 1 cup riced cauliflower (can find in most grocery stores, we buy at Trader Joe's, or rice yourself by adding cauliflower florets to a food processor and pulsing until the texture resembles rice.)
Instructions
  1. Preheat oven to 450 °
  2. Place poblano peppers on a baking sheet and cook until skin is charred - about 3 minutes per side. Rotate peppers so all sides are charred evenly.
  3. Once charred, remove from oven and place in plastic bag (or a bowl covered with plastic wrap) to steam for 5 minutes. This will allow skins to peel off easily
  4. Preheat oven to 350°
  5. While peppers are steaming, heat olive oil in a medium saute pan over medium high heat.
  6. Add onions and garlic and cook for 1-2 minutes
  7. Add diced chicken and dry seasonings and saute for about 5 minutes
  8. Add diced tomatoes, corn, riced cauliflower, cilantro and saute for roughly 3-5 more minutes
  9. Remove from heat and set aside
  10. Remove skins from peppers, then carefully remove seeds from insides
  11. Place peppers in a baking dish and fill with chicken mixture
  12. Top with shredded cheese and bake for 10 minutes or until cheese is melted
Good Thyme Tip - Top with sour cream or Greek yogurt, cotija cheese, fresh avocados or your favorite salsa.

Sautéed Vegetables with Ricotta

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Sautéed vegetables with ricotta is a winning flavor combination. Thanksgiving is over and it’s possible that you might still be in a food coma.  Chances are you might need some more veggies in your life about now….I know I do!  Think of this dish as a hearty, warm spinach and veggie salad, the spoonful of ricotta on top finishes it off perfectly…and let’s face it, everything is better when it’s topped with ricotta!  The inspiration for the dish came about by simply getting creative with the ingredients that were in the fridge.  Turns out it was a giant win, we love it when that happens!! There is just something that works perfectly with this combination of flavors.

veggiericotta

Freshly sautéed vegetables topped with a generous dollap of creamy ricotta is all this meal needs.  Serve it as a side or as a meal, you will love this combo!

ricottabite

Sautéed Vegetables with Ricotta
 
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Serves: 2
Ingredients
  • 1 tsp olive oil
  • 1 clove garlic, chopped
  • 2 zuchinnis, chopped into 1 inch pieces
  • 1 ear corn, steamed and kernels removed
  • 2 roma tomatoes, seeded and chopped
  • 2 C packed fresh spinach
  • 2-3 Tbsp low fat ricotta
  • S&P to taste
Instructions
  1. Heat olive oil in large skillet over medium heat. Add garlic and sautee for 1 minute, being careful not to burn. Add chopped zuchinnis and cook, flipping occasionally browning all sides. Add spinach, tomatoes and corn. Cook until spinach is wilted, season with S&P to taste. Transfer to serving bowl and dollap ricotta on top.

Carved Turkey, Cranberry & Brie Panini

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We all know that one of the best parts of Thanksgiving is eating the leftovers right? At least that’s how my family feels.  I host a huge turkey day for upwards of 40 plus people and we still manage to have leftovers…in fact, we purposely make extra for just that reason.  It just seems like the original “day of”  meal goes by so quickly…no matter how much we try to savor the moment and just take our time enjoying each other and the deliciousness,  it’s like hours and hours of preparation and then it takes like 15 minutes to eat the meal!  Maybe that’s why we love to have leftovers…. Well, either way, we have a fun idea for something a little different to do with the leftover turkey and cranberry sauce.  We are kind of obsessed with our panini maker.  I mean, who doesn’t love a hot sandwich smashed together oozing with gooey cheese?  If you don’t, I’m so sorry.  You are really missing out.  The panini maker seriously makes a hot sandwich so much more fun.
panini

Stephanie Heymann Photography

We like to buy a freshly made hearty bread that you can cut into thick slices because it’s going to get smashed down flat.  Pre sliced bread is too thin and doesn’t work as well.  Plus, with the fresh stuff, you can have fun picking different flavors.  This one is an artisan oat and is so yum.  Put the cheese down onto the bread so it helps bind the sandwich together.

paninipress

Stephanie Heymann Photography

Brush olive oil or smear a little softened butter onto the outer side of each slice and get to pressing!

paninistacked

Stephanie Heymann Photography

Carved Turkey, Cranberry & Brie Panini
 
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Serves: 2
Ingredients
  • 4 slices bread of your choice (we prefer a fresh artisan or hearty Italian bread)
  • 6 slices brie cheese
  • 4 pieces carved turkey - possibly more depending on the size of the slices
  • 2 Tbsp cranberry orange relish (see ingredients below)
  • 1 Tbsp good quality olive oil
For the Orange Cranberry Relish:
  • 1 pound fresh cranberries
  • 1 C freshly squeezed orange juice
  • zest of 1 orange
  • ½ C pure maple syrup
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 Tbsp Disaronno, brandy or orange liqueur
  • ½ tsp kosher salt
Instructions
For the Orange Cranberry Relish:
  1. In a small saucepan over medium high heat combine all ingredients except for the orange zest. Bring to a boil and reduce to low, cover and continue to cook for 12-15 minutes until the sauce thickens. Remove from heat and set aside to cool, garnish with orange zest.
Good Thyme Tip - If relish is too thin add ½ tsp corn starch mixed with 1 tbsp warm water to thicken. The relish with thicken up as it cools as well.
For the Panini:
  1. Heat panini press or heat a large skillet over medium high heat. While the panini press or skillet is heating assemble the sandwiches.
  2. Spread orange cranberry relish over 2 pieces of bread. Pile turkey on top and add sliced brie over the turkey, top with the other slice of bread. Brush olive oil on the outsides of each sandwich.
  3. If using a panini press place the sandwiches in the press and cook 3-5 minutes until bread is golden brown and cheese is melted. If using a skillet add sandwiches to the skillet and place something heavy on top like a cast iron skillet or even a brick. Flip after 2-3 minutes to cook the other side. The panini is done when the bread is golden brown and the cheese is melted. Cut in half and enjoy!
Note - Cook time is assuming the cranberry orange relish is pre-made.