Tackle some game day grub! [Recipes]

Football season is here, and I can’t wait to rustle up some lip-smacking tailgating delights!

Whether it’s a steaming pot of chili or finger-licking sliders, throwing together a feast for pals has never been more exciting.

Here are my winning choices for game-day fare that will jazz up your party plans in a jiffy.

ITALIAN GRINDER SLIDERS

Who’s up for some Italian subs? Well, these sliders might just steal the show! Stacked with ham, salami and pepperoni and crowned with a zesty Italian salad mix, they’re sure to score a touchdown with everyone on game day.

INGREDIENTS

• 12-count King’ s Hawaiian rolls
• ½ pound hickory smoked ham
• 24 pepperoni slices
• ¼ pound salami
• ¾ cup shredded mozzarella cheese

SALAD TOPPING

• 1 ½ cup shredded iceberg lettuce
• ¼ cup banana pepper rings
• 1 tablespoon red wine vinegar
• ¼ cup mayonnaise
• ¼ purple onion, finely sliced
• 1 teaspoon Italian seasoning
• 1 teaspoon crushed red pepper
• 1 tablespoon olive oil
• ½ teaspoon salt

BUTTER TOPPING

• ½ stick butter
• 1 teaspoon Italian seasoning
• 1 teaspoon crushed red pepper
• ¼ cup grated Parmesan

INSTRUCTIONS

1. Slice Hawaiian rolls in half. Spread shredded mozzarella cheese over the bottom half.
2. Dice up ham and salami and spread evenly over rolls.
3. Evenly place pepperonis over salami and ham.
4. Place in a 350-degree oven without the top on for 15 minutes.
5. In a bowl, combine shredded lettuce, banana peppers, red wine vinegar, mayonnaise, purple onion, Italian seasoning, crushed red pepper, olive oil and salt. Set to the side until ready to use.
6. In a microwave-safe bowl, melt butter, then add in Italian seasoning, crushed red pepper and grated Parmesan.
7. After 15 minutes of cooking, remove the rolls from the oven. Put the top part of the rolls on and brush generously with the butter mixture. Return to oven for 10 minutes or until the top of the rolls are golden brown.
8. When the sliders are done cooking, carefully remove the top buns and spread lettuce mixture evenly over top.
9. Replace top buns, cut and serve

30-MINUTE CHILI

This chili can be prepared in just 30 minutes and left to simmer for hours to enhance its flavor. Enjoy with corn chips, cheddar cheese and sour cream or savor it on its own.

INGREDIENTS

• 2 pounds ground beef
• 1 yellow onion
• 1 15-ounce can black beans
• 1 15-ounce can red kidney beans
• 1 6-ounce can tomato paste
• 1 15-ounce can petite diced tomatoes
• 2 packets taco seasoning
• 2 tablespoons minced garlic
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. In a large soup pot, cook down ground beef with one yellow onion, finely diced. When ground beef is cooked through and no longer pink, drain grease and return to the pot
2. Add in minced garlic and cook with meat for two to three minutes.
3. Add in black beans, kidney beans, diced tomatoes, tomato paste, taco seasoning and water. Combine all ingredients well.
4. Add salt and pepper and taste. Add more salt and pepper as needed.
5. Simmer on low for at least 20 minutes. Simmering for longer enhances the flavor and thickens the chili

MEATBALL SLIDERS

Bite-sized and portable meatball subs are not just tasty, they are pure magic and disappear faster than you can say “yum!” With just five simple ingredients, they’re a breeze to whip up and a hit with both the little ones and the grownups.

INGREDIENTS

• 12-count King’s Hawaiian rolls
• 24 frozen meatballs
• 1 24-ounce jar pasta sauce
• 1 cup shredded mozzarella
• ½ stick butter
• 1 teaspoon Italian seasoning
• ¼ cup grated Parmesan

INSTRUCTIONS

1. Cut rolls in half longways and set the top to the side.
2. On the bottom half of your rolls, spread half of your shredded mozzarella.
3. In a skillet, add in your meatballs and pasta sauce. Cook until the meatballs are heated through.
4. Place two meatballs with sauce on each roll.
5. Take the other half of your mozzarella cheese and evenly spread it over top of the meatballs.
6. Place meatballs in a 350-degree oven for 10 minutes.
7. In a microwave-safe bowl, melt your butter, then add the Italian seasoning and grated Parmesan. Combine well
8. Remove the meatballs from the oven and place the top half of the rolls on top and brush with butter mixture.
9. Return to the oven for an additional 10 minutes, or until the top of the rolls are golden brown.

SUN-DRIED TOMATO AND FETA PUFF PASTRIES

Flaky puff pastry stuffed with a heavenly blend of feta cheese, cream cheese, tomatoes and spices — need I say more? This snack will be the MVP at any tailgate party.

INGREDIENTS

• 1 puff pastry sheet
• 1 8-ounce block of full-fat cream cheese
• 3 ounces sun-dried tomatoes
• 5 ounces cherry tomatoes
• 6 ounces crumbled feta cheese
• ½ cup shredded mozzarella
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ tsp salt

INSTRUCTIONS

1. In a bowl, cream together cream cheese, feta, sun-dried tomatoes and all seasonings.
2. Cut the cherry tomato into slices or quarters.
3. Roll out puff pastry and evenly spread the cream cheese and feta mixture over entire surface.
4. Sprinkle shredded mozzarella evenly over the pastry.
5. Distribute cherry tomatoes evenly over pastry.
6. Starting at one end of the pastry, gently roll to other side, ensuring cherry tomatoes stay in place.
7. Use a very sharp knife to slice the pastry into ¼-inch thick slices. I find that wiping the knife after each slice helps you make a cleaner cut.