It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


This family favorite easy, creamy chicken and biscuits casserole with tender homemade biscuits takes a couple of shortcuts without compromising on flavor. It’s totally doable on a weeknight!

The homemade biscuits are light and tender and the chicken filling is creamy and delicious, but lightened up significantly by using evaporated milk instead of heavy cream. The overall dish doesn’t taste heavy to me at all. Also, I used the traditional peas and carrots, but you could totally sub in some spring veg like spinach and asparagus.

  • 6 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 tablespoons all purpose flour
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup evaporated milk
  • 2 cups frozen peas and carrots
  • 1 rotisserie chicken shredded
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt (more to taste)
  • 12 tablespoons unsalted butter cold
  • 1 1/4 cups buttermilk or 1 cup and 3 tablespoons milk stirred with 1 tablespoon white vinegar or lemon juice
For Filling
  1. Preheat the oven to 375 degrees F
  2. In a large saute pan or skillet, melt the butter over medium heat. Add the chopped onions and cook until softened, but not browned, about 5 minutes. 
  3. Whisk in the flour and cook, whisking constantly, for one minute. Slowly pour in the chicken broth, while continuing to whisk, to avoid clumping. Season with salt and pepper.
  4. Slowly pour in the evaporated milk, whisking constantly, until smooth. Bring to a low simmer, letting the mixture thicken until it coats the back of a spoon (a couple of minutes)
  5. Stir in the shredded chicken and frozen vegetables. Taste for seasoning and add salt and pepper if necessary. Spread the filling evenly in the bottom of a 9 x 13 inch baking dish.
For Biscuits
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  2. Cut the cold butter into 1/4 inch cubes and add to the flour mixture. Using your fingers, squish the butter cubes into the flour until a coarse mixture forms. 
  3. Add the buttermilk and stir until you can form the dough into a ball. Do not over-mix.
  4. On a lightly floured surface, pat the dough into a rough square, about 1/2 inch thick. Fold the square into thirds, like a letter. Repeat the patting into a square and folding 2 more times. This will create the flaky layers in your biscuits.
  5. Pat the dough into another 1/2 inch square and cut out 12 rounds, using a 2.5 inch biscuit cutter. You can re-roll the scraps to make more biscuits. Place the biscuits evenly across the top of the filling.
  6. Bake the casserole in the preheated oven for 20-25 minutes, until the biscuits are golden brown and the filling is bubbling.
Recipe Source : CHICKEN AND BISCUITS CASSEROLE @ ourhappymess


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