What we loved even more is that these recipes where created by a familiar face to SpanglishBaby, our amiga Ericka Sanchez of Nibbles & Feasts and also our main contributor to The Culture Of Food here in SpanglishBaby. Ericka has joined the National Honey Board as a food expert and spokesperson to bring us these easy to make appetizers. Check them out below!

Honey-Lime Chicken Skewers

Makes 8 servings

Ingredients:

2 tbsps honey

3 tbsps soy sauce

1 tbsp olive oil

1 lime, juiced

1 lb. skinless, boneless chicken breast strips

Preparation:

In a small bowl, whisk all liquid ingredients together until completely blended. Pour mixture into a freezer bag and add in chicken strips. Reseal bag and gently shake to cover chicken strips. Allow to marinade for 2 hours.

Next, prepare skewers by soaking bamboo sticks in water for 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill on medium to high heat for 8 minutes or until juices are clear and chicken is fully cooked.

Mini Buñuelos with Honey Cream

Makes 8 servings

Ingredients:

1 cup honey

8, 8-inch flour tortillas

Oil for frying (canola or vegetable oil)

1 cup crème fraiche

1 tsp cinnamon

Preparation:

Cut out each tortilla with 4″-inch round cookie cutters. Fold each side of the cut out piece over on opposite sides so as to allow both folds to meet in the center, forming a pocket. Heat 1-inch of cooking oil in large skillet. Once hot, fry each tortilla pocket until golden brown. Place on paper towels to drain excess oil. Let cool. Next, place ½ cup honey in a small bowl. Once tortillas are cool, carefully brush each one with honey.

In a small saucepan over low heat, warm the remaining ½ cup of honey until easily stirred. Add crème fraiche and cinnamon. Continue stirring until all ingredients have thoroughly combined. Serve buñuelos drizzled with the honey cream or on the side for dipping.

*For a fun, festive look, you can cut tortillas out using 2” to 4”-inch star cookie cutters.