Todd fondly recalls her family cookouts

Katie Todd recalls her love for cooking sparking at a young age through family gatherings.

Todd said she first got into cooking when her great-grandfather and father would cook for the family every Fourth of July.

“We would always have a huge gathering every year and cook a whole hog for 24 hours,” Todd said.

Those cookouts were always a fun time with her family and friends since it was a great bonding experience.

Todd grew up in Starkville and now lives in Philadelphia with her husband, Riley, along with their one-year-old, Mollie Todd. She Riley and their close friends all get together and cook a few nights a week.

Her favorite things to do with her family and friends are grilling and baking grilled chicken along with desserts like her cookie dough Oreo brownies.

CHICKEN ALFREDO

1 tablespoon olive oil 

2 Chicken breasts, cubed 

3 garlic cloves, minced

14 oz of chicken broth

1 cup heavy whipping cream

1/2 lb. of uncoiling penne noodles

1 1/2 cups Parmesan cheese

Salt, pepper, and Cajun seasoning to taste

In a large pot, heat the oil and brown the chicken. Add garlic and sauté for about a minute. Add broth, cream, and pasta, and bring to a boil. Cover and reduce heat to a simmer for 15-20 minutes. Turn the heat off and add in Parmesan cheese.

COOKIE DOUGH OREO BROWNIES

18.3 ounces brownie mix

3 large eggs

1/2 cup vegetable oil

1/4 cup water

2 tubes refrigerated chocolate chip cookie dough (33 ounces)

32-35 Oreo cookies

Preheat the oven to 350 degrees, spray a 9x13 inch baking pan with non-stick spray, line it with parchment, and set it aside.

Mix the brownie mix, eggs, vegetable oil and water together in a bowl and set aside. Press the cookie dough into the pan in an even layer. Add a layer of the Oreo cookies (you will need to cut some down to fit).

Pour on the brownie batter and spread it evenly. Bake for 35-45 minutes or until a toothpick comes out clean when inserted into the center of the brownies.

Remove the pan from the oven and let it cool for 10 minutes before slicing and serving.

BEST GRILLED 

CHICKEN

1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons brown sugar

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

4 chicken breasts

Kosher salt

Freshly ground black pepper

Freshly chopped parsley, for garnish

In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper—Reserve ¼ cup.

Add chicken to the bowl and toss to combine. Let marinate for at least 20 minutes and up to overnight. 

Preheat grill to medium-high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side. 

Garnish with parsley before serving.