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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!

INSTANT POT FAUX-TISSERIE CHICKEN

INSTANT POT FAUX-TISSERIE CHICKEN
Do you ever find yourself at the grocery store buying a week’s worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken? Yikes! My Instant Pot Faux-tisserie Chicken is pure goodness…..
It is not injected with brown sugar or any crazy sounding ingredients. There is no caramel coloring to be found, just chicken, olive oil, fresh onions, garlic, and seasonings. That’s it!!

Instant Pot Faux-tisserie Chicken
Prep Time 5 mins
Cook Time 33 mins
Total Time 38 mins
Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings!
Course: Main Course
Cuisine: American
Servings: servings
Calories: 443 kcal
Author: Lisa Johnson

Ingredients
  • 3 pound whole chicken
  • 2 Tablespoons olive oil {divided}
  • sea salt & black pepper, to taste
  • 1/2 medium onion, cut into quarters
  • 5 large cloves fresh garlic, peeled and left whole
  • southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}
  • 1 cup chicken stock/broth, or water
  • Southwest Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil
Instructions
  1. Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
  2. Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
  3. Turn on the pressure cooker and press the Saute button.
  4. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}
  5. Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
  6. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
  7. Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position.
  8. Set the pressure cooker to Manual and set timer for 25 minutes.
  9. When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
  10. Allow chicken to rest for 5 to 10 minutes before serving.
Recipe Notes
Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 minutes.
Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin cooking, even the size of your pressure cooker can make a difference.
I have included a scaled down Southwest Seasoning recipe, but any seasoning will work, garlic-lemon, paleo powder, etc.
You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t.
If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed.
Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock!

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