••••• Celebrating Our J2 “In-ployees” •••••
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Celebrate Summer With Some Tasty Recipes!

We asked J2 employees to share their favorite summer recipes, and Senior Consultants Don Pfotenhauer and Steve LeBlanc delivered. Enjoy these tasty recipes, courtesy of them!




Grilled Honey Mustard Chicken

1 lb boneless, skinless chicken thighs
1 tbsp honey
1 tbsp Dijon mustard
1 tsp salt
¼ tsp fresh ground black pepper

 

1.) Combine all ingredients in a ziplock bag, massage to mix and coat, then let it rest in the refrigerator for at least 30 minutes.

2.) Grill at a high temperature, flipping occasionally (I cook for about 5-7 minutes per side) until the internal temperature reaches 165°F or higher.

3.) Serve on salads, in wraps, or over rice or pasta. Great chilled for hot summer meals.





Creamy Greek Pasta Salad

1 lb pasta – I prefer cavatappi, but any type works (such as bowties, orzo, or fusilli).
½ red onion, diced
1 cucumber, peeled and diced
1 bell pepper, diced
1 cup grape tomatoes, sliced
1 cup feta, diced
½ cup Kalamata olives, pitted and chopped
¼ cup parsley, chopped


For the dressing

½ cup mayo
½ cup Greek yogurt
1 lemon, zest and juice
1 tbsp red wine vinegar
¼ cup olive oil
1 tbsp dried oregano
A dash of salt and pepper to taste


1.) Cook the pasta – I recommend cooking for a few minutes MORE than the instructions. Overcooking it prevents it from seizing up and getting too firm once cooled in the fridge. Once done cooking, strain and run under cold water until cool, then let sit to dry for a bit.

2.) Whisk the dressing ingredients. Be sure to zest the lemon before juicing.

3.) Combine the pasta, all the chopped/diced ingredients, and dressing, and mix thoroughly.

4.) Refrigerate for one to two hours or overnight. Give it a good stir before serving

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