» » 30 MINUTE MOZZARELLA CHICKEN IN HOMEMADE TOMATO SAUCE

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!

30 MINUTE MOZZARELLA CHICKEN IN HOMEMADE TOMATO SAUCE

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I’m thinking this week is lookin’ pretty darn’ good when we’re kickin’ it off with a simple mozzarella chicken recipe for you to try out. And the best part is it’s count ’em, 123456789…10 ingredients and just 30 quick minutes away from having dinner on the table.

I’m gonna to be straight with you. This recipe is probably a true Italian food lovers worst nightmare! Because in reality its a hodgepodge of everything. A simple chicken breast that’s been seared, nestled in a quick marinara and then topped with a slice of mozzarella cheese and broiled for 1-2 minutes until the cheese was all bubbly and golden and delicious. And let me just clarify about that sauce – we’re talking a quick 30 minute homemade tomato sauce that’s been jazzed up with a secret ingredient that makes this taste like it’s been slow simmered ALL FLIPPIN’ DAY LONG.

When I say it’s a 30 minute recipe, know that i’m being extra generous with the time. It’s more like a 6-10 minute chicken-searing-while-the-pasta-is-cooking-in-a-pot recipe. Then it’s a zippy 10 minutes to slow simmer that sauce and voila! Before you know it it’s on the table and the whole family can smell it from miles away because it’s chicken smothered in homemade sauce and it’s topped with melty, stretchy, cheesy goodness.

INGREDIENTS:
  • 4 small chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • ½ cup chopped onions
  • 1 (14 ounce) can crushed tomatoes
  • ½ teaspoon EACH Italian seasoning AND red pepper flakes (see notes)
  • ¼ teaspoon dried basil
  • 1 tablespoon sun-dried tomato pesto (homemade or store-bought) (see notes)
  • salt and pepper + ¼ cup water
  • 4 slices mozzarella cheese (or 1 cup shredded)

TO SERVE:
chopped parsley or basil + pasta or crusty bread


DIRECTIONS:

  1. CHICKEN: Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat a large nonstick skillet over medium high heat with the olive oil. Add the chicken to the skillet and cook for about 3-5 minutes per side or until the chicken is completely cooked through, remove to a plate. If you are planning on serving this with pasta, get the water going and cook the pasta according to package directions.
  2. TOMATO SAUCE: Preheat the oven on the broiler setting. Add the onions to the oil remaining in the pan. If there isn’t any, add in about ½ teaspoon and sauté the onion for 2-3 minutes until the soften, add the garlic and let cook for 30 seconds. Add the crushed tomatoes, Italian seasoning, red pepper flakes, dried basil, and pesto and stir to combine. When the sauce reaches a simmer, add a ¼ cup of water, lower the heat, cover and allow to simmer for 10-12 minutes or until the sauce thickens a bit. Season with salt and pepper to taste.
  3. ASSEMBLE: Nestle the chicken breasts into the sauce and using a spoon, cover the chicken with sauce. Top each breast with a slice of cheese. Place under the broiler for 1-2 minutes or until the cheese gets nice and bubbly and just melts. Top with chopped parsley or basil ribbons. Serve with pasta or crusty bread and a salad.

NOTES:
  • Though I do recommend using sun-dried tomato pesto for this recipe as it really enhances the flavor of the sauce and makes it taste like it was simmered all day, basil pesto will also work in the recipe.
  • Also, you can use more or less red pepper flakes to taste. Omit for a milder sauce.

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