Jess Cooks With the Cowboys
Although country singer, Jessica Simpson is not yet the wife of quarterback, Tony Romo, the blonde bombshell is already considered to be a part of the Dallas Cowboys’ family.
Jess, who is currently dating the Cowboys’ quarterback, is featured in the 2008 Dallas Cowboys’ Family Cookbook, sharing some of her favorite recipes along with “the wives of the Dallas Cowboys“.
On page 127 of the cookbook, Jess (who wasn’t photographed, unlike the other women included) and Tony share their favorite family recipes for Banana Breakfast Fruit Smoothies and No-Fat Broccoli and Cherry Tomatoes. (See the recipes below.) But the quarterback superstar says that his favorite dish is chicken enchiladas.
The ‘Dallas Cowboys Family Cookbook’ also includes behind-the-scenes photos and witty banter from players and their families. Jess and Tony also show off their funny sides in the book’s biographical section, by listing her occupation as “hairdresser,” and Tony claiming to be a “fence builder.”
Banana Breakfast Fruit Smoothie
1 banana, peeled, cut into chunks, and frozen
1 teaspoon pure vanilla extract
1 1/2 cups orange juice
1 cup ice
2 scoops vanilla ice cream
Combine all ingredients in a blender. Blend, until smooth.
No-Fat Broccoli and Cherry Tomatoes
1/2 bag Broccoli-Wokly-fresh broccoli florets (about 4 cups)
12 ounces (1 pint) cherry tomatoes, stems removed
3/4 cup chicken broth
1/8 teaspoon each salt and coarsely-ground black pepper
Wash broccoli and tomatoes under running water. Cut broccoli into 3/4-inch pieces. Bring broth to a boil, in a 12-inch skillet, over high heat. Add broccoli, salt, and pepper; cook for 2 minutes, stirring occasionally. Push broccoli to edges of skillet, and add tomatoes to center. Cook for 2 minutes, to heat through, shaking pan gently to turn tomatoes. Do not overcook tomatoes, if skin split, tomatoes will be too soft. Season, to taste, and serve.
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