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!


Hold on to your hats! Today we are talking beef and a recipe for Beef Enchiladas that is so good, you may just make it twice in a week! You are going to want these on your plate and in your belly as soon as possible!
PREP TIME 25 mins
COOK TIME 4 hours
TOTAL TIME 4 hours 25 mins
Author: Colleen Kennedy
Serves: 6

  • 4-6 pound Chuck Roast
  • Kosher salt & pepper
  • Your Favorite Rib Rub (Mine is Bronzeville Rub) or see Notes for a DIY
  • 2 TBS tomato paste
  • 1 cup beef broth
  • 3 cloves garlic or 2 TBS garlic paste
  • ½ cup water
  • 1 TBS grapeseed or olive oil
  • 3 large cloves garlic minced
  • 1 cup diced Vidalia onion
  • Juice/sauce from your baking dish after meat is cooked meat
  • The rest of your 6 oz can of tomato paste
  • ½ cup beef stock
  • 1 chile and 1 TBS sauce from a can of Chipotles in Adobo (this is hot stuff, be careful)
  • 1 TBS sugar
  • 1 cup beef broth
  • 1 4.5 oz can diced green chilies
  • ½ tsp cumin
  • Additional S&P if needed.
  • Shredded Monterey Jack or Pepper Jack Cheese
  • Cilantro, parsley and or scallions for garnish
  1. Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
  2. Preheat oven to 350 degrees.
  3. In a bowl, whisk 1 can of tomato paste and 2 cups beef broth. Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper.
  4. Place meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
  5. Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
  6. In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
  7. Add in the sauce/drippings from your meat.
  8. Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
  9. Bring to a boil, lower and let simmer for 10 minutes.
  10. Taste and adjust to your liking.
  11. Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
  12. WHen ready to assemble enchiladas, preheat your oven to 350 degrees.
  13. In a baking dish, ladle some of the sauce.
  14. One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
  15. Top with more sauce and more cheese (as much or as little as you like).
  16. Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
After tasting your sauce, if you want more heat free to add cayenne or more of the chili in adobo sauce. Just be careful...That sauce is potent.
If you find the sauce too spicy, add some water.
make your own rub by combining 2 TBS Kosher Salt, 2 tsp brown sugar, 1 tsp black pepper, 1 tsp red pepper flakes, 1 TBS paprika ¼ tsp cumin and ½ tsp nutmeg. Blend and use as rub.
This sauce is so scrumptious, use it on meats, fish or rice if you have any leftover.


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