Chick Meals · Man Meals · Real Life

Dinner aboard a Navy Ship

If someone would have told me 5 years ago that I would be married, have a 6 month old baby and be bringing a picnic dinner aboard a Navy ship for my husband right now I would have been like… “who are you?”.  20 year old Sophia – who was going to college, working as a waitress and dating who knows who at the time – probably would have been petrified with this news and would have run for the bushes. Life now is much better than my wandering 20 year old life though. Okay, we wander because my husband is in the military. But it’s a more stable wandering. I think.

For dinner I made Chilaquiles. I mean how do you even pronounce this word – or really just any other Spanish words for that matter. I don’t even bother pronouncing Spanish words around my husband anymore. He and his family lived in Mexico for 4 years so EVERY SINGLE TIME I try and pronounce a Spanish word he always corrects me in some heavy Spanish accent way. (His family is Irish too, with freckles, so when he speaks Spanish it’s pretty hilarious). So I have given up on speaking any form of Spanish around him. Even though my family and I lived in Costa Rica for 8 months studying Spanish so I’m not stupid.


The Chilaquiles were awesome. And we ate them cold which is a real testament to how good they were. I got the recipe out of a cookbook that my wonderful sisters got me for my birthday. It’s called “The Sriracha Cookbook”. Like I’ve said before, we like spicy.

Here’s the recipe…

  • 2 (28 oz) cans whole tomatoes
  • 1/2 cup Sriracha
  • 3 Tablespoons vegetable oil
  • 2 medium red onions
  • 4 cloves garlic, minced
  • 1 lb tortilla chips
  • 2 cups shredded cooked chicken
  • 1/2 cup crumbled cotija or feta
  • Chopped Cilantro

Blend together the tomatoes and Sriracha. Heat the oil in a skillet and sauté the onions until they are soft. Add the garlic and cook for another minute. Pour the tomato sauce in the skillet and bring to a boil. Simmer the mixture for 5 minutes. Add in the tortilla chips, and heat for another minute. Season with salt and pepper. Finish by topping with the chicken, cheese and cilantro.


Anyways I felt kinda like a celebrity eating dinner on this ship! Even though I had to pack it all up in tupperware. And there were like 5 people on board because it was late. Really, I probably just looked like a janitor…with a baby on my hip. Actually, the 5 people on board were probably really confused as to what was going on.




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