This month, we are bringing you some food favorites of our own Scott Alverson!

A University of Cincinnati graduate, Scott is relatively new to the insurance industry, but is excited for the opportunities being presented to him! Outside of work, he enjoys spending time with his friends and families and using his Bengals football and Xavier basketball season tickets on the weekends.

When it comes to dining out, Chipotle Mexican Grill is a definite go-to for Scott.

“Being allergic to milk and eggs my food options are limited, but Chipotle is always my go-to. I load up my bowl with white rice and double steak. I pour half a bottle of smoked chipotle tobasco sauce on top and scoop it up with some chips.”

Need directions? They have SEVERAL locations.

 

 

Scott enjoys this Puppy Chow recipe (without milk) that’s perfect for that party you’re attending or if you just want a delicious snack at home!

Here’s what you’ll need:

  • 9 cups Chex cereal (any kind)
  • 1 cup semi-sweet chocolate chips OR 6 ounces semi-sweet chocolate chips, melted
  • 1/2 cup smooth peanut butter, melted (normally add more peanut butter)
  • 1/2 cup butter, melted
  • 1-2 teaspoons vanilla
  • 1 1/2 cups powdered sugar

 

Time to get cooking:

  1. Measure cereal in large bowl and set aside
  2. Microwave chocolate chips, peanut butter, and butter for 1 minute on high. Stir.
  3. Cook for 30 seconds longer or until smooth.
  4. Add vanilla.
  5. Pour mixture over cereal, stirring until coated.
  6. Pour mixture into large Ziploc bag and add powdered sugar.
  7. Shake until well coated.
  8. Spread on waxed paper to cool.
  9. Store in Ziploc bags or large sealed bowl.

 

Thanks Scott!