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Pic’s Peanut Butter

From its origins in Pic Picot’s garage in 2007, Nelson, New Zealand-based Pic’s Really Good Peanut Butter has today become New Zealand’s No. 1 peanut butter and can be found in gourmet and specialty stores and supermarkets in Australia, Singapore, Hong Kong, the U.K. and the USA. Pic’s is shipped to mail order customers all over the world and is used and recommended by New Zealand’s top chefs.

Pic’s imports the finest quality Hi-Oleic peanuts from Kingaroy, Australia, roasts them on the premises and grinds and seals them within minutes of roasting –ensuring maximum freshness and their signature fresh-roasted flavor.

Pic’s Peanut Butter contains no ‘additives’ (except salt in the salted versions), only peanuts. Pic’s is truly natural peanut butter, gluten and sugar-free, higher in the good monounsaturated oils and high in antioxidants, dietary fiber and good quality protein.

Thai CThai Nachos-10hicken Nachos with PB Curry Sauce
Fusion food at its finest! Spicy peanut curry sauce goes splendidly with toasty melted cheese and tortilla chips. Topped with fresh raw veggies, pineapple, and cilantro, these are utterly addictive.

One bag (10 ounces) tortilla chips
1-2 cups cooked chicken breast, shredded or diced (optional)
2 cups shredded cheese (Mexican blend or Monterey Jack)
3/4 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup fresh pineapple, diced
5 green onions, white and tender green parts, thinly sliced
2-3 hot chiles, thinly sliced
1/4 cup chopped cilantro

For sauce:
1/2 cup pic’s Creamy or Chunky Peanut Butter
1/4 cup dark brown sugar
1/4 cup coconut milk
1 tablespoon Thai red curry paste, or more to taste
Juice of 1 lime

1. Preheat oven to 400°F. Have ready a large, rimmed baking sheet. Whisk together sauce ingredients and set aside.
2. Arrange chips in an even layer on the baking sheet. Sprinkle the chicken evenly over the chips. Drizzle with some of the peanut butter sauce followed by the cheese. Place in oven and bake for 5-10 minutes, or until cheese is completely melted.
3. Sprinkle the shredded cabbage, carrots, pineapple, chiles, green onions, and cilantro over the nachos. Drizzle with more of the peanut sauce. Serve immediately. Pass any extra sauce alongside.

Yield: 4-6 servings

Note: For a meatless meal, leave off the chicken for amazing vegetarian nachos. This recipe makes enough sauce for 2-3 batches of nachos. Store in the fridge for 1-2 weeks.

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*A product was provided.

About the Author

Amanda Acuña an influential Mom Blogger created MommyMandy as an online resource to the parenting community. She has four children and they currently reside in Texas.

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