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Recipes With Mary, 742 Maple Grove Drive, Willowbrook, CA (2026)

06/03/2026

Sheet Pan Parmesan Crusted Lobster Tails

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Calories: ~520 kcal per serving
Protein: ~38g per serving

Ingredients

The Sheet Pan Lobster

2 large lobster tails

4 tbsp unsalted butter, melted

4 cloves garlic, minced

1/2 cup Parmesan cheese, finely grated

1 tsp paprika

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

The Crunchy Slaw

2 cups shredded purple cabbage

1 tbsp lemon juice

The Thick Creamy Garlic Butter Drip

2 tbsp unsalted butter, melted

2 tbsp heavy cream

1 tbsp fresh parsley, chopped

Lemon wedges for serving

Instructions

Prepare the Lobster: Using kitchen shears, carefully cut the top shell and lift the lobster meat above the shell while keeping it attached at the base. Place the prepared tails on a lined baking tray for an easy, low-friction sheet pan cleanup.

Make the Garlic Butter Crust: In a small bowl, whisk together the 4 tablespoons of melted butter, minced garlic, paprika, Italian seasoning, salt, and black pepper. Brush this mixture generously over the exposed lobster meat. Heavily sprinkle the finely grated Parmesan cheese over the top, gently pressing it into the butter to create a thick crust.

Broil to Golden: Place the tray under the broiler for 8 to 10 minutes until the lobster meat is perfectly opaque and the Parmesan crust is beautifully golden brown and crispy.

Make the Slaw & Thick Drip: Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. In a separate small bowl, heavily whisk the extra melted butter and heavy cream until it forms a smooth, thick, and velvety garlic butter cream sauce.

Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the hot, golden crusted lobster tails. Flood the seafood entirely with a massive, heavy, scroll-stopping thick creamy garlic butter drip! Garnish with fresh chopped parsley, serve with lemon wedges, and dig in immediately.

06/02/2026

Sheet Pan Low-Carb Blackened Seafood & Sausage Bowl

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Sheet Pan Seafood & Sausage

2 catfish fillets, cut into bite-sized chunks

1/2 lb large shrimp, peeled and deveined

6 oz smoked sausage, sliced

2 tbsp blackened or Cajun seasoning

2 tbsp olive oil

The Crunchy Slaw & Base

2 cups cooked cauliflower rice

2 cups shredded purple cabbage

1 tbsp lime juice

The Thick Pale Green Avocado Drip

1 ripe avocado

1/4 cup sour cream or Greek yogurt

1 clove garlic, minced

1 tbsp lime juice

Pinch of salt

🔥🔥🔥Instructions:

Season the Proteins: In a large bowl, heavily toss the catfish chunks, raw bright pink shrimp, and sliced smoked sausage with the olive oil and blackened Cajun seasoning until every piece is perfectly coated in dark spices.

Sheet Pan Roast: Arrange the seasoned seafood and sausage in a single layer on a lined baking tray for an easy, low-friction sheet pan cleanup. Bake in an oven preheated to 400°F (200°C) for 12 to 15 minutes until the fish is perfectly flaky, the shrimp are bright pink and tender, and the sausage edges are crisp.

Make the Slaw: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. Warm your cauliflower rice.

Blend the Thick Drip: In a blender, combine the ripe avocado, sour cream, garlic, lime juice, and salt. Blend until completely smooth to create a rich, thick pale green avocado sauce.

Assemble and Drip: Lay down an even bed of the cauliflower rice into serving bowls. Add a generous handful of the vibrant crunchy purple cabbage slaw. Heavily top with the hot, roasted blackened catfish chunks, bright pink shrimp, and browned sausage slices. Flood the entire bowl with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve immediately.

06/02/2026

Blackened Cajun Catfish, Shrimp & Sausage Grits

A rich, comforting Southern bowl loaded with beautifully blackened flaky catfish, bright pink shrimp, and savory smoked sausage over perfectly creamy cheese grits. Every single bite is flooded with a massive, heavy, scroll-stopping thick creamy Cajun butter sauce drip!
Save this for your next ultimate comfort dinner! 💾👇

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4

Ingredients

The Creamy Cheese Grits

1 cup stone-ground grits

2 cups chicken broth

2 cups heavy cream or whole milk

1 1/2 cups cheddar cheese, freshly grated

2 tbsp unsalted butter

Salt and black pepper to taste

The Blackened Seafood & Sausage

2 catfish fillets, cut into bite-sized chunks

1/2 lb large shrimp, peeled and deveined

6 oz smoked sausage, sliced

2 tbsp blackened or Cajun seasoning

1 tbsp olive oil

2 tbsp butter

The Thick Cajun Butter Drip

2 tbsp butter

1/4 cup heavy cream

2 cloves garlic, minced

1/2 tsp Cajun seasoning

Fresh parsley, chopped (for garnish)

Instructions

Cook the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes, whisking occasionally until perfectly thick and tender. Remove from heat and stir in the grated cheddar and butter until smooth, rich, and velvety.

Sear the Sausage: Heat a large cast-iron skillet over medium-high heat. Drop in the sliced smoked sausage and sear until deeply browned and crisp on the edges. Remove and set aside.

Blacken the Seafood: Toss the catfish chunks and raw shrimp heavily in the blackened Cajun seasoning. Heat the olive oil and melt the butter in the exact same skillet. Sear the catfish and shrimp for 2 to 3 minutes per side until the fish is perfectly flaky with a dark crust and the shrimp turn beautifully bright pink. Remove and set aside with the sausage.

Make the Thick Drip: In the same hot skillet, melt the extra butter and sauté the minced garlic until fragrant. Whisk in the heavy cream and extra Cajun seasoning, letting it simmer for 1 minute until it reduces into a completely smooth, thick, and velvety Cajun butter cream sauce.

Assemble and Drip: Heavily spoon the hot, creamy cheese grits into serving bowls. Top generously with the blackened catfish chunks, bright pink shrimp, and browned sausage slices. Flood the entire bowl with a massive, heavy, scroll-stopping thick creamy Cajun butter sauce drip straight from the pan! Garnish with fresh chopped parsley and serve immediately.

06/02/2026

Sheet Pan Creamy Garlic Butter Shrimp

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Sheet Pan Shrimp

1 1/2 lbs jumbo shrimp, peeled and deveined

3 tbsp butter, melted

1 tbsp olive oil

4 cloves garlic, minced

1 tsp paprika

1 tsp Italian seasoning

Salt and black pepper to taste

Pinch of red pepper flakes (optional)

The Crunchy Slaw

2 cups shredded purple cabbage

1 tbsp lime juice

The Thick Pale Green Avocado Cream Drip

1 ripe avocado

1 cup heavy cream

1/2 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

🔥🔥🔥Instructions:

Season the Shrimp: Pat the jumbo shrimp dry with paper towels. In a mixing bowl, toss the raw shrimp with the melted butter, olive oil, minced garlic, paprika, Italian seasoning, salt, black pepper, and red pepper flakes until heavily coated.

Sheet Pan Bake: Arrange the seasoned shrimp in a single layer on a lined baking tray for an easy, low-friction sheet pan cleanup. Bake in an oven preheated to 400°F (200°C) for 8 to 10 minutes just until they turn beautifully bright pink and tender.

Make the Slaw: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base.

Blend the Creamy Drip: In a blender or food processor, combine the ripe avocado, heavy cream, and grated Parmesan cheese. Blend until completely smooth to create a rich, thick, velvety pale green avocado cream sauce.

Assemble and Drip: Lay down a generous bed of the vibrant crunchy purple cabbage slaw on a plate and heavily top it with the hot, bright pink baked garlic butter shrimp. Flood the seafood entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Garnish with fresh chopped parsley and serve immediately.

06/01/2026

Sheet Pan Seafood Stuffed Hand Pies

Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Servings: 6
Calories: ~520 kcal per serving

🔥🔥🔥Ingredients:

The Handheld Pies

2 sheets pre-made puff pastry (or low-carb dough), chilled

1 cup lump crab meat

0.5 lb raw shrimp, peeled, deveined, and chopped

4 oz cream cheese, softened

2 cups low-moisture mozzarella cheese, shredded

2 tbsp mayonnaise

2 cloves garlic, minced

1 tsp Old Bay seasoning

1 tbsp butter

Salt and black pepper to taste

1 large egg, beaten with 1 tsp water (for egg wash)

The Crunchy Slaw

2 cups shredded purple cabbage

1 tbsp lime juice

The Thick Pale Green Avocado Drip

1 ripe avocado

1/4 cup sour cream or Greek yogurt

1 clove garlic, minced

1 tbsp lime juice

🔥🔥🔥Instructions:

Cook the Shrimp: Heat the butter in a hot skillet. Sauté the chopped raw shrimp and minced garlic for exactly 60 seconds until the edges turn beautifully bright pink. Set aside to cool completely.

Make the Seafood Filling: In a medium bowl, heavily mix the softened cream cheese, mayonnaise, Old Bay seasoning, salt, and black pepper until completely smooth. Gently fold in the lump crab meat, shredded mozzarella, and the cooled bright pink shrimp.

Assemble the Hand Pies: Roll out the chilled puff pastry (or low-carb dough) and cut out six 5-inch circles. Place a generous scoop of the thick seafood mixture onto the center of each disc. Fold the dough over into a half-moon shape, press out the air, and crimp the edges firmly with a fork to seal.

Bake to Flaky Golden: Place the hand pies on a lined baking tray for an easy, low-friction sheet pan cleanup. Brush the tops evenly with the beaten egg wash and cut two small slits for ventilation. Bake in an oven preheated to 400°F (204°C) for 20 to 25 minutes until the pastry is deeply golden-brown and flaky.

Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.

Assemble and Drip: Serve the hot, flaky hand pies over a generous bed of the vibrant crunchy purple cabbage slaw. Flood the handheld pies entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve warm.

06/01/2026

Creamy Shrimp & Crab Lasagna

Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes
Servings: 8
Calories: ~690 kcal per serving
Protein: ~42g per serving

🔥🔥🔥Ingredients:

9 lasagna noodles

1 lb shrimp, peeled and chopped

1 cup lump crab meat

3 tbsp butter (divided)

4 cloves garlic, minced

2 cups ricotta cheese

2 cups mozzarella cheese, shredded

1 cup Parmesan cheese, grated

2 cups heavy cream

1 tbsp flour

1 tsp Old Bay seasoning

1 tsp Italian seasoning

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

🔥🔥🔥Instructions:

Cook the Seafood: Melt 1 tablespoon of butter in a large skillet. Sauté the chopped shrimp, minced garlic, and Old Bay seasoning until the shrimp are tender and bright pink. Remove from the heat and gently fold in the lump crab meat, keeping those delicious chunks intact.

Prepare the Cream Sauce: In a saucepan, melt the remaining 2 tablespoons of butter and whisk in the flour to create a quick base. Slowly pour in the heavy cream and Parmesan cheese, whisking continuously until it simmers into a silky, smooth, and thick cream sauce.

Layer the Lasagna: Spread a thin layer of your cream sauce on the bottom of a 9x13 baking dish. Layer 3 lasagna noodles, a heavy spread of ricotta cheese, half of the seafood mixture, shredded mozzarella, and more cream sauce. Repeat the layers, finishing the top with noodles and a generous layer of mozzarella cheese.

Bake to Bubbly: Bake in an oven preheated to 375°F (190°C) for 40 minutes until the top is beautifully golden brown and the cheese is bubbling around the edges.

Drip and Serve: Let the lasagna rest for a few minutes before slicing so the layers hold perfectly. Serve hot, making sure every plate is flooded with a massive, heavy, scroll-stopping thick creamy sauce drip! Garnish with fresh chopped parsley.

06/01/2026

🔥🔥🔥Blackened Cajun catfish, shrimp and sausage grits 🔥🔥🔥

05/31/2026

Honey-Chili Crisp Shrimp Tacos

A healthy, low-carb leaning twist on the sweet-meets-savory trend! Plump, juicy bright pink shrimp are seared and tossed in a sticky honey chili crisp glaze, then loaded into handheld tacos over a crunchy purple cabbage and mango slaw. Every single bite delivers that ultimate crunchy seafood contrast and is heavily flooded with a massive, heavy, scroll-stopping thick chili crisp crema drip!
Save this for your next easy dinner! 💾👇

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4

🔥🔥🔥Ingredients:

The Honey-Chili Crisp Shrimp

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

2 tbsp chili crisp or chili onion crunch

2 tbsp honey

1 clove garlic, minced

Salt to taste

The Crunchy Mango-Lime Slaw & Tacos

8 mini corn tortillas or low-carb tortilla wraps

1 cup shredded purple cabbage

1 ripe mango, finely diced

1/2 cup fresh cilantro, chopped

Juice of 2 limes

The Thick Chili Crisp Crema Drip

1/4 cup sour cream or Mexican crema

1 tbsp chili crisp liquid

1 tsp honey

Pinch of salt

🔥🔥🔥Instructions

Make the Crunchy Slaw: In a medium bowl, toss the shredded purple cabbage, diced mango, fresh cilantro, and lime juice until heavily combined. This creates a vibrant, sweet, and tangy crunch base.

Whisk the Thick Drip: In a small bowl, thoroughly mix the sour cream, chili crisp liquid, honey, and a pinch of salt until smooth and velvety to create your thick chili crisp crema drip.

Sear the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Drop in the minced garlic and raw shrimp. Cook for 1 to 2 minutes per side until the shrimp turn beautifully bright pink and slightly charred around the edges.

Glaze the Seafood: Lower the heat and add the chili crisp and honey directly into the skillet with the hot shrimp. Toss continuously for 1 minute until the shrimp are heavily coated in the sticky, sweet, and spicy golden-red glaze.

Assemble and Drip: Warm your tortillas in a dry skillet until soft. Fill each handheld taco with a generous bed of the vibrant crunchy purple cabbage and mango slaw. Heavily top with the sticky hot honey-chili crisp shrimp. Flood the tacos entirely with a massive, heavy, scroll-stopping thick chili crisp crema drip straight from the bowl! Serve immediately with extra lime wedges.

05/31/2026

Sheet Pan Miso-Glazed Salmon & Kimchi Slaw Cups

A gut-healthy, high-performing low-carb leaning dinner! Flaky, sweet, and savory salmon roasted using an easy low-friction sheet pan method. Loaded into handheld lettuce cups over a vibrant fermented kimchi slaw for that ultimate crunchy seafood and slaw contrast. Every bite is heavily flooded with a massive, heavy, scroll-stopping thick creamy miso sauce drip!
Save this for your next easy meal! 💾👇

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: 4

Ingredients

The Sheet Pan Salmon

1 lb salmon fillets, cut into bite-sized chunks

2 tbsp white miso paste

1 tbsp honey

1 tbsp soy sauce

1 tsp sesame oil

The Crunchy Kimchi Slaw & Cups

2 cups shredded purple cabbage

1 cup kimchi, roughly chopped

1 tsp sesame oil

Crisp butter lettuce or romaine leaves

The Thick Creamy Miso Drip

1/4 cup mayonnaise or Greek yogurt

1 tbsp white miso paste

1 tbsp lime juice

1/2 tsp garlic powder

Instructions

Glaze the Salmon: In a medium bowl, heavily whisk the white miso paste, honey, soy sauce, and sesame oil. Toss the bright orange salmon chunks into the bowl until they are completely coated in the sweet and savory sticky glaze.

Roast the Seafood: Arrange the glazed salmon chunks evenly on a lined baking tray for an easy, low-friction sheet pan cleanup. Bake in an oven preheated to 400°F (200°C) for 10 to 12 minutes until the fish is beautifully flaky and golden caramelized on the edges.

Make the Kimchi Slaw: While the salmon roasts, toss the shredded purple cabbage, chopped spicy red kimchi, and sesame oil in a bowl. This creates a vibrant, gut-healthy base packed with massive flavor.

Build the Thick Drip: In a small bowl, thoroughly mix the mayonnaise, white miso paste, lime juice, and garlic powder until completely smooth. This creates a rich, glossy, and thick creamy miso sauce.

Assemble and Drip: Lay out your crisp green lettuce leaves to create the perfect low-carb handheld cups. Add a generous bed of the vibrant crunchy kimchi and purple cabbage slaw into each leaf. Heavily top with the hot, flaky roasted miso salmon chunks. Flood the handheld cups entirely with a massive, heavy, scroll-stopping thick creamy miso sauce drip! Serve immediately.

05/31/2026

Seared Sesame Tuna & Edamame Protein Bowl

A healthy, low-carb leaning protein bowl packed with massive flavor! Beautifully seared sesame-crusted bright red tuna served over a vibrant purple cabbage slaw and fresh edamame for that ultimate crunchy seafood and slaw contrast. Every single bite is flooded with a massive, heavy, scroll-stopping thick creamy miso-ginger sauce drip!
Save this for your next easy high-protein dinner! 💾👇

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2
Calories: ~450 kcal per serving
Protein: ~35g per serving

Ingredients

The Seared Sesame Tuna

2 ahi tuna steaks (sushi-grade, bright red)

2 tbsp sesame seeds

1 tbsp olive oil or sesame oil

Salt and black pepper to taste

The Crunchy Base & Veggies

2 cups cauliflower rice (or brown rice)

1 cup shredded purple cabbage

1/2 cup shelled edamame

1/2 cucumber, sliced

1 ripe avocado, diced

The Thick Miso-Ginger Drip

2 tbsp miso paste

1 tbsp fresh ginger, minced

1 tbsp soy sauce

1 tbsp rice vinegar

2 tbsp mayonnaise or Greek yogurt (to thicken the drip)

1 tsp sesame oil

Instructions

Prep the Base: Toss the shredded purple cabbage with a splash of rice vinegar to create a vibrant crunchy slaw base. Warm your cauliflower rice and set aside.

Make the Thick Drip: In a small bowl, heavily whisk the miso paste, minced ginger, soy sauce, rice vinegar, mayonnaise, and sesame oil until completely smooth. This creates a rich, thick, and glossy creamy miso-ginger sauce.

Crust and Sear the Tuna: Season the bright red tuna steaks with salt and black pepper, then press them firmly into the sesame seeds until heavily coated on all sides. Heat the olive oil in a skillet over medium-high heat. Sear the tuna for just 1 to 2 minutes per side so the crust gets beautifully toasted but the center stays bright red and tender. Remove from the heat and slice thinly.

Assemble and Drip: Lay down an even bed of the cauliflower rice in your serving bowls. Heavily load the top with the vibrant crunchy purple cabbage slaw, green edamame, sliced cucumber, and diced avocado. Fan out the beautifully seared bright red tuna slices on top. Flood the entire bowl with a massive, heavy, scroll-stopping thick creamy miso-ginger sauce drip! Serve immediately.

Recipes With Mary

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