Have you ever had Pic’s Peanut Butter? No? Then you, my friend, have not lived. What is so special about Pic’s? Well, Pic’s peanuts are grown in Australia and roasted in New Zealand, so the nuts are of the hi-oleic variety. This means that they have more oil, giving them a more intense flavor that’s not quite like any peanut butter in the U.S. They recently came out with a no-salt version to go with their regular crunchy, and we adore both. They are non-GMO, all natural, and nothing but peanuts, which means you get all the good stuff and none of the weird added preservatives.
To say that we are in love with Pic’s Peanut Butter is an understatement. We really could have peanut butter with every meal possible. Peanut butter toast for breakfast? Yes, please! Homemade pad thai for lunch? We can’t say no. Coconut lime chicken burrito with Pic’s sauce for dinner? Umm, where has this been all our lives?!
When we found this dinner recipe we could not get enough! It’s the perfect harmony of savory flavors with a hint of sweet that make our taste buds sing. This will be a top dish on the weekly menu for our household of picky eaters (which is a feat in and of itself).
To top off our menu of all things Pic’s Peanut Butter, we could not resist the sweet siren’s call of peanut butter and chocolate in this cheesecake recipe. I would note that this recipe is rich, so it’s the perfect treat to share at a party or with friends because, let’s be honest, if this was in my kitchen it would be gone within the night.
For more Pic’s recipe inspiration: