Sebago Lake in Maine is a special place. I've made a habit of visiting almost every year. The lush forests surrounding the lake, the wide open water, bald eagles, world-class lake kayaking, fishing, and pristine sandy beaches are all the things that make it worthwhile coming back to year after year.
This year Larisa and I visited with a few good friends, and had a blast. Communal dinners are the best. This time around, two nights, two tasty campfire meals. See recipes below.
Campfire Potatoes & Mushroom Medley
- Fingerling potatoes, sliced into circles
- Mushrooms (white or baby bellas), sliced
- Carrots, chopped
- Olive oil
Use a cast iron pan over a medium fire, combine all the ingredients, mix the olive oil in and stir occasionally to prevent sticking. Done in about 15-20 minutes. Salt & pepper if desired.
- Green & red peppers, chopped
- Corn tortilla chips
- Mexican mix cheese (pre-shredded)
- Black beans
- Onions, chopped
- Olive oil
- Sliced black olives
Use a cast iron pan over low fire, add olive oil to the bottom, combine all the ingredients, cool on low fire for 10-15 minutes or until done.